Socially inclusive food supplies for the Swedish Sámi community.
Projects & Practice
An EIP Operational Group developed and tested a unique end-to-end agroforestry production process that is sustainable, profitable for the farm and the processing company, and which benefits consumers through products made in a way that supports the environment.
An EIP Operational Group worked on the reintroduction of ancient wheat species in the context of current practices applied at farm level.
In response to the seasonal work force crisis caused by the COVID-19 pandemic, this project helped to provide counselling and guidance services related to employment issues via multiple communication channels.
Supporting activities for the development and promotion of a Culinary Trail in the Opolskie Voivodeship, combined with capacity building for its members.
Collaborative learning and tools for assessing soil health contribute to farmers’ understanding of problems and alternative management strategies.
The project has created entirely new operating models to improve the well-being of agricultural entrepreneurs and how they can cope with difficulties.
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 project to enhance the competitiveness of agriculture and the food industry, as well as the low-carbon economy, through the analysis of alternative future scenarios.
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.