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
Helping elderly people to maintain their independence and remain in their own homes.
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.
A cooperative focused on quality cheese production, used Rural Development Programme support to expand its facilities and thus ensure the continuous growth of its business.
Expanding the range of tourist offer in a LAG area by supporting a small farm to diversify into horseback riding and therapeutic riding.
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.