A family farm converted to organic lavender farming in order to diversify their offer of products and services in an environmentally sustainable way.
Projects & Practice
Supporting activities for the development and promotion of a Culinary Trail in the Opolskie Voivodeship, combined with capacity building for its members.
Organic and biodynamic farms cooperate to jointly acquire no-till cultivation equipment to enhance soil quality, reduce pollution and maximise their soil’s capacity to act as a carbon sink.
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 example of sustainable cultivation of olive trees and extraction of olive oil using innovative ultrasound techniques.
An organic mountain farm uses indigenous breeds to produce high-quality meat, while preserving the local environment and genetic resources.
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.
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.