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
Der Bio-Muschelzuchtbetrieb Kerteminde hat sich als erstes gewerbliches Unternehmen Dänemarks auf die Zucht von Muscheln im offenen Meer und deren Vermarktung spezialisiert. Die Betreiber wollen effizient und umweltfreundlich Qualitätsware erzeugen, die Meereswirtschaft in der Region stärken und Arbeitsplätze vor Ort schaffen.
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
A Finnish fisherman has taken up the Japanese method of ageing fish known as “umami”, attracting Michelin star chefs.