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
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.
In order to strengthen and expand the function of a community café as a focal point of the village community, the outdoor area of the old school hosting the café was rebuilt and designed in such a way that community events can be held outdoors.
Organising a series of educational events to raise awareness and interest about the environmental functions of the peatlands in Brandenburg.
The construction of a treetop path that enhances visitors’ experience in one of the oldest oak forests in Europe.
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 addressing the Water Framework Directive, by restoring the natural flow of a stream, while preserving the local cultural heritage and protecting from floods.
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.