News & Insights

Rewriting the Narrative: Connecting Through Science and Real Stories

B2New develops a values-based communication strategy to reshape perceptions of food cooperatives in Poland. Through a new website, scientific evidence, real farmer stories, workshops and community feedback, the initiative promotes...

Expanding Horizons: Organic Food for Institutional Canteens and Gastronomy

B2K (Dobrze Goes Kitchen) aims to bring local organic produce directly into professional and institutional kitchens across Warsaw, starting with private schools and kindergartens. The initiative combines efficient supply logistics...

More local organic products in HORECA

More Local Organic Products in HORECA connects local organic producers with schools, public kitchens, and the hospitality sector through education, chef training, and digital tools. By strengthening short supply chains...

Connecting with the Consumer

Connecting with the Consumer explores how to communicate the value of organic seed breeding to consumers. Through research, focus groups, and collaboration with universities, Girolomoni is developing a clear and...

Organic From the Seed

Organic From the Seed is driving the transition to organically bred durum wheat by developing native organic seed varieties adapted to organic farming. Through field trials, scientific collaboration, and farmer...

Residu zero

Residu Zero is developing new solutions to reduce packaging waste across the food distribution chain. By expanding bulk purchasing, promoting reusable containers, and introducing returnable packaging systems, the initiative encourages...

Terranostra en línea

Terranostra en línea is developing an online store to make local and organic food more accessible across Mallorca. By complementing its physical supermarket with a digital sales channel, the cooperative...

Local Network for Organic Supply Chains

The “Bio Hub” innovation focuses on developing and activating a local network that connects organic producers with restaurants and other food professionals, with the aim of improving the sourcing and...

Consumer meets Cattle: Let’s talk about Bio Weiderind

This innovation complements supply-side changes by strengthening consumer awareness through gastronomy, canteens and retail. Many consumers are not aware of the environmental and regional benefits of pasture-based organic beef....

Chef meets Cattle: From Nose to Tail

This innovation tackles the mismatch between whole-animal supply and selective demand by building practical capacities in professional kitchens. Chefs often lack experience with lesser-known cuts and menu planning aligned with...