Supporting activities for the development and promotion of a Culinary Trail in the Opolskie Voivodeship, combined with capacity building for its members.
Projects & Practice
An EIP AGRI operational group was set up in Emilia Romagna to identify agronomic techniques that contribute to the reduction of Green House Gas (GHG) emissions in organic farming.
A cooperation project brought together local farmers, inhabitants and public services managers to jointly define and promote soil preservation technics adapted to the local environment.
An olive oil mill enterprise in collaboration with a university, the regional chamber of commerce, machinery companies, and others, created a partnership to test an innovative filtering prototype for olive oil production.