Wiedza tradycyjna i lokalna w kreowaniu ekoinnowacji w gospodarce żywnościowej
Traditional and local knowledge in creating ecoinnovation in food economy

Summary/Abstract: The main goal of this paper was to present the possibilities of using traditional and local knowledge in creating a new model for the food economy de- velopment. Organic, regional and traditional food fit into the concept of innova- tion, often in spite of its known properties. Going back to often ignored, forgotten solutions, but at the same time characterized by the highest quality and biological care, refers to the thinking known as eco-innovation. The aim of such actions is to ensure food security and food sovereignty. The Europeans are aware of the fact that using traditional and local methods brings advantages to links in their production and above all, to manufacturers and eating establishments. Understanding the unique taste of traditional products is great experience that is recreated for many consumers.

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