A study tour in Italy and Austria enabled representatives of sanitary and epidemiological stations to gain new knowledge and exchange experiences on how to best supervise small-scale local food production.
Projects & Practice
A company developed a new allergen free healthy snack and used RDP support to set up the commercial production process.
A winery in response to changing consumers’ preferences, decided to restructure its bottling plant in order to widen the range of high quality wines produced.
A company producing bread and pastry products used EAFRD support to expand its processing and storage capacity as well as its distribution network.
The cooperative ‘Dobrina’ used LEADER support for awareness raising and capacity building activities in order to promote locally produced high quality fresh food to public schools and attract more producers.
A French region developed its own brand that capitalises on its culinary tradition, as well as the diversity and quality of its local produce.