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.
Projects & Practice
Previously uncultivated and overgrown agricultural land was restored and was used to set up a new competitive and sustainable business.
Setting up a state-of-the-art greenhouse for hydroponic production of tomatoes using renewable energy sources for heating.
A study tour in Italy and Austria enabled representatives of sanitary and epidemiological stations to gain new knowledge and exchange experiences on how to best supervise small-scale local food production.
Support from the Czech RDP helped a successful brewery established in an abandoned pottery factory, to start expanding the range of services it offered to visitors.
A Czech farm used EAFRD funds to improve its processing equipment, allowing to improve the quality and expand the range of sausages produced.
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.
A company producing bread and pastry products used EAFRD support to expand its processing and storage capacity as well as its distribution network.
A series of different LEADER supported projects helped the development of distribution systems for producers as to improve market access and local food awareness.