The RAFAEL Project

The RAFAEL project is working to promote the growth of the authentic food system sector and the benefits it delivers. It will do this by raising awareness (through marketing) of the contribution it makes to the Atlantic Area’s assets and cultural identity, and increasing the competitiveness of SME’s (small and medium sized enterprises) in this sector through market development. The main aim of the project is: "To enhance the identity and economy of the Atlantic area by the concerted promotion of authentic food systems".

Purpose of the Charter

To agree a common understanding and commitment to the principles that define the concept of "Authentic Atlantic Food" Partners. The project is being carried out by a range of public and private sector organisations from 9 Atlantic Area regions, across four countries (Spain, Portugal, France and the United Kingdom). These partners have been working together for 2 years, identifying common issues, interests and opportunities for transnational co-operation.

Atlantic Area

The Atlantic Arc Commission brings together some 30 regions along Europe's Atlantic coast. The aim of the Atlantic Arc is to reduce the effects of the peripheral nature of its member regions and to work together to promote their common strengths. The Atlantic Area has outstanding natural and historic assets, the majority of which are created and managed by food production systems involving micro SME’s.

 Authentic Atlantic Food

The concept of ‘food’ covered by this project includes every kind of raw and processed food from the wide climatic diversity of the Atlantic Area. Foods included range from fresh fruit and vegetables to meat, dairy, bread, seafood, sea salt, preserves and beekeeping products.

The project focuses on land based production systems and includes all parts of the food chain from production, processing, marketing, retailing and consumption, as well as associated products and activities such as agri-tourism.

Signatories to this Charter will work to develop authentic food systems, with the following characteristics:

- Local : food that is consumed as close as possible to where it is grown and processed, thus enabling money to remain circulating within the local economy,

- People-focused : production and trade systems where the role of the producer, the processor and the consumer, in producing high quality, healthy food, is fully recognised and excludes the use of GMO’s. Full acceptance of the principles of ethical business practice and fair trade,

- Sustainable : food produced and processed to deliver integrated economic, health, social and environmental benefits, wherever possible to certified organic standards and from land management systems that enhance heritage and conservation,

- Distinctive : food that is linked to the identity of the area and its natural, cultural and historic assets, both coastal and inland, including local recipes and flavours that foster a sense of ownership by local communities. With support for artisan methods of production and processing that add to cultural heritage,

- High quality : food that is appealing, richin taste and flavour with maximum nutritional value, produced and processed to the highest standards including good animal welfare and organic where possible,

- Healthy : food that is fresh and nutritious and contributes to a balanced diet for consumers,

- Safe : food produced and processed to the highest food safety standards,

  Traceable : food that is trusted because of its clear provenance, that can be traced along the food chain from production through to consumption and where trade across regions is between like-minded groups who share similar principles.

Signatories to this Charter will work to achieve the following results :

• Increase in the use of authentic food systems as marketing tools for the Atlantic Area,
• Increase in the awareness of the benefits delivered by the Atlantic Area authentic food systems, and the connections with the Area’s cultural identity and assets,
• Increase in the availability and promotion of authentic food in the Atlantic Area,
• Increase in the competitiveness of Atlantic Area SME’s. 

All signatories will share learning with others.