Good Practice Short Story
The operation of Hästholmen harbour involves the cooperation of several local actors. Through a series of FLAG projects, the port has been improved and developed in accordance with the local community’s needs and opportunities.
Good Practice Project
Una piattaforma digitale sviluppata da e per il settore della molluschicoltura semplifica e migliora la gestione quotidiana, il controllo e la pianificazione delle attività di raccolta.
Good Practice Short Story
New start-up, Fil & Fab, is tackling the issue of marine litter by developing the first French recycling network for old fishing nets.
Good Practice Short Story
This project shows how to bring together preservation of cultural heritage with present needs of fishermen.
Good Practice Project
Kerteminde Organic Mussel Farm represents the first Danish business to commercialise open-water raised mussels. The company aims to produce high-quality mussels in an efficient and environmentally-friendly way, in turn, boosting the area’s marine activities and creating local jobs.
Good Practice Project
“Salina Greens” è un’impresa portoghese per la produzione biologica e la lavorazione della salicornia, una specie vegetale autoctona che cresce nelle paludi salmastre. Questo sistema di produzione contribuisce a preservare zone ad alto valore ambientale, sostenendo al contempo l’economia locale.
Good Practice Project
In Abruzzo, i Gruppi di acquisto solidale hanno iniziato a collaborare con i pescatori per inserire il pesce nei propri panieri di prodotti alimentari locali.
Good Practice Short Story
In Dalmatia, fishermen and restaurants received support from Galeb FLAG to create the ‘Fishermen recommend’ scheme and quality label, endorsing local fish products.
Good Practice Short Story
Residents of a Danish island formed the Association of Agersø Great Belt-Shipyard to buy and renovate an old building used as a shipyard. This initiative aims to boost local business and increase the harbourfront’s attractiveness.
Good Practice Project
A Finnish fisherman has taken up the Japanese method of ageing fish known as “umami”, attracting Michelin star chefs.
