Copyright photo : Thierry Houyel
Produce locally
obstacles to the promotion of local products on the territories, namely producers’ diversity and insufficient logistics and infrastructure.
Investing in collective or individual tools to add value to local food products, to process, store, package and market them, will help the region and local producers to increase their skills.
Primary processing workshops such as vegetable processing, relay halls or the use of mobile tools all help to reduce or share production and distribution costs.
Download the sheets relating to this local solution:
The files in gray will be available soon.
Some successful local experiences:
Knehtilä farm: a model of real sustainability in food and energy production
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;
Kleymmings oysters
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’s organic farm
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
