Organising conferences, workshops and a culinary contest in order to promote the sustainable development of rural areas, along with and the personal development of participating rural citizens.
Projects & Practice
Communities in Romania, Flanders (Belgium) and Scotland worked collectively to create a model for community-led sustainable tourism development.
A family farm converted to organic lavender farming in order to diversify their offer of products and services in an environmentally sustainable way.
Supporting activities for the development and promotion of a Culinary Trail in the Opolskie Voivodeship, combined with capacity building for its members.
Creating a testing area for young entrepreneurs wishing to work in organic market gardening or horticulture, where they can receive training and advice.
A rural women’s association used Rural Development Programme (RDP) support to organise wool processing training courses and to create employment opportunities by valorising wool, a by-product of sheep meat production.
The project took nature-friendly vine cultivation on a family farm a step further to develop zero-waste processing methods that valorise all by-products of grapes in a sustainable and fully circular way. The resulting seeds, oil and flour have proved very popular with customers.
Organic and biodynamic farms cooperate to jointly acquire no-till cultivation equipment to enhance soil quality, reduce pollution and maximise their soil’s capacity to act as a carbon sink.
A small farm converted to organic vegetable production and in so doing successfully increased its competitiveness and profitability.
Expanding the range of tourist offer in a LAG area by supporting a small farm to diversify into horseback riding and therapeutic riding.