Small and medium-sized farms form the backbone of agriculture in the Alpine region. They provide people with good food and play a key role in preserving the cultural landscape. Despite numerous initiatives in recent years to strengthen direct marketing, these farms are under pressure. At the other end of the spectrum, many towns and city centres are losing their traditional local food providers.
As part of this interactive event, we will address the following question: How can high-quality, sustainably produced regional food be made more widely available to local people? To begin with, there will be two keynote presentations:
Bernd Fischer (Um’s EGG): 'The Local Food Supply Transition: Collectively Reorienting Local Food Supply'.
This presentation will focus on revitalising the local food supply with organic, regional produce. The presentation will provide an overview of the first Ennstal cooperative store, Um’s EGG, and current developments in community-run stores. It will also offer practical advice on setting up and running such businesses.
Andrea Vaz-König (Zukunft Essen): 'Successfully Implementing Bio-Regional Initiatives for the Restaurant Industry and Agriculture'
This presentation highlights the added value of bio-regional food offerings for the restaurant industry, and explains how they can be economically implemented. It focuses on establishing and maintaining business relationships between agriculture and the restaurant industry, as well as on the legal considerations and communication guidelines to bear in mind when interacting with guests.
There will then be an opportunity to discuss both topics in small groups after the keynote presentations. For information and to register, click here or email david.steinwender(at)transition.at
Click here to download the flyer.
