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
Setting up an EIP Operational Group that aims to enable Flemish farmers to operate small-scale anaerobic digesters more efficiently.
Elevated growing trays and the automation of some management tasks has enabled strawberry production to be less reliant on external inputs and to re-use irrigation water.
A small farm converted to organic vegetable production and in so doing successfully increased its competitiveness and profitability.
A female entrepreneur set up a company to produce high quality fashion products made of natural material.
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.
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.
Setting up a grocery and a social café to support people with intellectual disabilities enter the job market and gain their independence.
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.
An integrated, community focussed model for quality meat production based on short supply chains, working together, and exchanging experiences between consumers and producers.