Added value

Good Practice - Project | 29 Sep 2020

Supporting the Culinary Trail of the Opolskie Voivodeship

Supporting activities for the development and promotion of a Culinary Trail in the Opolskie Voivodeship, combined with capacity building for its members.

Good Practice - Project | 28 Sep 2020

Gunzesried alpine dairy - Utilising whey to generate energy

A dairy cooperative used LEADER support to set up a biorefinery plant for recovering energy from whey.

Good Practice - Project | 28 Sep 2020

ARNOŠTICE 2016

The project saw an unused calves’ shed converted into a farm shop selling organic products.

Good Practice - Project | 22 Juni 2020

From fleece to dress, a workshop using by-product of livestock

A rural women’s association used Rural Development Programme (RDP) support to organise wool processing training courses and to create employment opportunities by valorising wool, a by-product of sheep meat production.

Good Practice - Project | 22 Juni 2020

Experiencing Gastronomy at Swan Hotel’s Cowshed

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. 

Good Practice - Project | 02 Juni 2020

Hiša vin Kokol (Rebirth of vine / grapes)

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.

Good Practice - Project | 08 Apr. 2020

A small Polish farm converting into organic agriculture

A small farm converted to organic vegetable production and in so doing successfully increased its competitiveness and profitability.  

Good Practice - Project | 08 Apr. 2020

Revitalisation project: the Coleman Path in the Aniene Valley

Refurbishment of a mountain path to stimulate economic activity and thus contribute to the revitalisation of the neighbouring rural areas.  

Good Practice - Project | 02 Apr. 2020

Improved hygienic and veterinary standards of slaughtering

Investing in facilities that respect animal welfare enabled a meat processing company to improve its profitability while responding to society’s ethical concerns.  

Good Practice - Project | 26 März 2020

Bergers du Larzac - Improving cheese quality and production capacity

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.