FARNET
Fisheries Areas Network

Themes

10/09/2019
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.
30/07/2019
Good Practice Project
A digital platform developed by and for the shellfish sector simplifies and improves the day-to-day management, control and planning of shellfish activities.
22/07/2019
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.
10/07/2019
Good Practice Short Story
This project shows how to bring together preservation of cultural heritage with present needs of fishermen.
10/07/2019
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.
27/06/2019
Good Practice Project
“Salina Greens” is a Portuguese business dedicated to the organic production and processing of Salicornia, a native plant species growing on salt marshes. This production system helps preserve areas of high environmental value, while supporting the local economy.
27/06/2019
Good Practice Project
In Abruzzo, southern Italy, Solidarity Purchasing Groups have teamed up with fishermen to start including fish in their local food baskets.
25/06/2019
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.
25/06/2019
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.
21/06/2019
Good Practice Project
Üks Soome kalamees on võtnud kasutusele kala laagerdamise Jaapani moodi, mida nimetatakse „umamiks”, meelitades ligi Michelini tärniga pärjatud kokad.