Communities in Romania, Flanders (Belgium) and Scotland worked collectively to create a model for community-led sustainable tourism development.
Projects & Practice
A family farm converted to organic lavender farming in order to diversify their offer of products and services in an environmentally sustainable way.
A dairy cooperative used LEADER support to set up a biorefinery plant for recovering energy from whey.
A TNC cooperation project in which partner areas with long coastlines worked together to strike a balance between protecting the environment and opening up their areas to tourists in a sustainable way.
A family farm invested in soil conservation practices to increase its capacity to store water and its microbial biomass activity.
A young female farmer invested in the construction of greenhouses and an irrigation system to improve her farm’s profitability and mitigate production risks linked to climate change.
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.
The project took nature-friendly vine cultivation on a family farm a step further to develop zero-waste processing methods that valorise all by-products of grapes in a sustainable and fully circular way. The resulting seeds, oil and flour have proved very popular with customers.
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.
Developing a regional sustainable transport and mobility scheme through coordinated data analysis, multi-actor engagement and innovative solutions to improve inclusiveness.