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.
Projects & Practice
A new culinary concept for a restaurant which gives diners a clear view of the farm’s cattle barn helping them discover the linkages between food and farming.
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.
A small farm converted to organic vegetable production and in so doing successfully increased its competitiveness and profitability.
Refurbishment of a mountain path to stimulate economic activity and thus contribute to the revitalisation of the neighbouring rural areas.
Investing in facilities that respect animal welfare enabled a meat processing company to improve its profitability while responding to society’s ethical concerns.
A cooperative focused on quality cheese production, used Rural Development Programme support to expand its facilities and thus ensure the continuous growth of its business.
The construction of a new production facility to process minced fava beans and to take advantage of the market shift from meat to plant-based protein foods.
A major exporting agricultural company in Portugal, used EAFRD support to develop a state-of-the-art innovative, greenhouse production unit.
A female entrepreneur set up a company to produce high quality fashion products made of natural material.