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
Total results: 9.
Supporting activities for the development and promotion of a Culinary Trail in the Opolskie Voivodeship, combined with capacity building for its members.
A small farm converted to organic vegetable production and in so doing successfully increased its competitiveness and profitability.
A project that aimed to mobilise society, build inter-generational cooperation and promote the region’s culinary tradition as means to preserve its cultural heritage.
A farmer in a Less Favoured Area turned to organic agriculture and began growing ancient varieties of cereals. He has achieved sustainability through niche, quality production.
Bringing together public authorities, research institutes and farmers to explore low carbon emission production models in agriculture.
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.
EU funding conrtibuted to create and promote a new cultural and culinary brand for the attractive Vistula valley in Poland, helping the region to entice tourists.
A Polish NGO used EAFRD funding to promote local traditional foods from the Mazovia region through a culinary trail, a food contest and a series of educational courses.
