Raíces locales, sabores de Europa: un viaje hacia la agricultura sostenible

<< Objectives >>Focused on the agri-food sector through the study of emblematic products such as Primitivo wine, Ardennes agri-food products, and Iberian ham, the project seeks to strengthen skills in sustainable production, farm management, and the valorization of local products. It will foster the exchange of practices and research on the relationship between agri-food production and landscape conservation, promoting sustainable practices and awareness of the fight against climate change<< Implementation >>Designed with a similar structure, one in each location, adapting to each productPhases:Theoretical Training: Online and in-person, covering characterization, regulations, quality, sustainability, and business managementField Work: Visits to companies, drying facilities, wineries, and cheese factories, including COVAP, where their sustainability initiatives will be seen firsthandPractical Workshops: Applying knowledge, tastings, and elaborationsExchange: Knowledge and experiences, online<< Results >>- Strengthen links between local products, heritage, and sustainable rural development.- Exchange of practices between teachers.- Promote clean technologies and the implementation of more sustainable production and consumption models, contributing to the circular economy and the fight against climate change.- Increase the visibility of local products and sustainability initiatives through participation in events, the creation of dissemination materials, and collaboration with media.