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.
Projects & Practice
Developing a new and practical system to manage pig manure more efficiently, as a means to significantly reduce NH3 emissions and produce green energy.
A Maltese young farmer took over his father’s sheep farm in order to preserve local traditions, whilst incorporating new and innovative ideas in the production and marketing process.
The ‘Terroir Moselle wine and architecture route’ is a ‘preparatory’ cooperation project gathering six LEADER areas, five wine growing areas from four regions and three countries.
Organising a series of educational events to raise awareness and interest about the environmental functions of the peatlands in Brandenburg.
Restoration of a meadow irrigation ditch to revive a multi-centennial tradition that existed throughout Europe and over time has produced meadows of outstanding flora.
An integrated, community focussed model for quality meat production based on short supply chains, working together, and exchanging experiences between consumers and producers.
A project addressing the Water Framework Directive, by restoring the natural flow of a stream, while preserving the local cultural heritage and protecting from floods.
A Local Action Group (LAG) helps coordinate the climate and energy strategies of its municipalities.
The local community of Ballstadt created a financially self-sustaining combined village shop and café, which acts as an important meeting place for the local community.