It is imperative that food production adapts to the enormous challenges we face now and going forward, to enable society to develop resilience and sustainability;
Josefina Åkerlund is a market gardener in Timmervik on the west coast of Sweden. She produces vegetables, herb mixes, caramel, jam and honey using ecological
In the Grebbestad archipelago off the west coast of Sweden, the Klemmings Oysters company handles two types of oyster: the flat European oyster and the
Jukka Lassila is a farmer in the village of Paijala in Tuusula, Finland. The farm has been organic since 1998. The bulk of the production
Marjo Paakki grows vegetables and rears sheep at Lammaskallio’s farm in Tuusula, Finland, using organic farming methods. Marjo does everything she can to promote the
Launched 30 years ago as a complementary activity to livestock rearing, Hällestad mushroom cultivation in Skåne, Sweden, has since acquired a worldwide reputation. A total
Installing solar panels, converting to organic farming and using cow manure for fertiliser, Ronny Anderson is doing everything possible to accomplish the transition to agro-ecology.
At the Douces Prairies farm at Le Theil in the Manche region of Normandy, Sylvie and Laurent GROULT have been raising their herd of mainly
Théo Capelle’s cider house and distillery at Sotteville in Normandy is all about authenticity, tradition, discovery and the taste of good things. The cider house
This is REKO-circle REKO is a way to sell locally produced food without middlemen. In your local REKO-circle you can buy products straight from the
site cofinancé par l’Union européenne dans le cadre du programme FEADER.