The digital catalogue of companies, products and services supporting the international promotion of the Alentejo Silvestre resources chain is available online at https://alentejonaturalproducts.pt It is an action of the project “Internationalisation of wild resources 2020” supported by the PROVERE programme. It is translated into 3 languages (Spanish, French and English). Produced by NERBE/AEBAL – Business […]

“We bring to the table not just tasty dishes, prepared by hands full of stories: we also bring inclusion, solidarity and tolerance.” Another project made by refugees and for refugees, mainly from Syria. “We asked a Syrian student living in Lisbon what she missed most. She replied: ‘Pita bread!’ ” This was the starting point […]

The partnership of the project “AlimentAÇÃO! – Short Agri-Food Circuits for the Human Right to Adequate Food” project, funded by the National Rural Network measure/PDR2020, launched today, March 16th, the campaign AlimentAÇÃO! – Local Public Policies for the Right to Adequate Food campaign.  Short Agri-Food Routes and Local Food Systems have recently become even more […]

Quality and designations of origin are in the spotlight The different activities carried out had as a common theme the quality processes and appellations of origin of food products and the meaning of the certification seals according to the reality of the countries represented Moura olive oil, produced by the Moura and Barrancos agricultural cooperative, […]

Marktschwärmer opens the first Schwärmerei in Germany in Cologne-Ehrenfeld in June 2014. In this way, the digital direct marketing platform wants to give everyone access to regional food in order to participate in building a fair and sustainable food system. In December 2020, Marktschwärmer reaches an important milestone: the 100th Schwärmerei opens its doors in […]

In our project, we offer you a job-related German course, the teaching of important basic education topics (maths, computer skills, excursions, sports) and practical training in our restaurants or in hotels. The NiG project is carried out in cooperation with the Brillat-Savarin School, a vocational training centre for the hospitality industry. Vocational and practical German […]

The kiezküchen provide refugees with fresh, tasty food every day. The number of refugees to be cared for in the capital has risen sharply. The challenges associated with this are manifold. At least in the area of catering, the kiezküchen can help with their core competence and have taken over the provision of three meals […]

Training and employment for young refugees in the Berlin hospitality industry. Since August 1st 2015, the model project of kiezküchen gmbh together with DEHOGA Berlin has been supporting refugees to gain a foothold in the Berlin training and labour market. Many refugees have work experience and encounter an industry in which employees from all over […]

Like human beings, food has travelled continuously through the ages and across continents. The subject is so rich that the Unesco Chair in World Food has devoted a conference to it in 2018. Damien Conaré, its secretary general, will give a conference on this same theme at the Agriculture Fair in Nouvelle-Aquitaine on 7th June […]

Leitrim Organic Farmers Coop was established in 1998 with the objectives of developing markets for its members produce and providing education and training. Since then the Cooperative has gone from strength to strength and so have its members. We were delighted to have John Brennan from Leitrim Organic Farmers join us for the Kus Kus […]

An Chistin is a state-of-the-art training and community kitchen located in Castlerea, Co. Roscommon which currently offers a full-time 48 week QQI Level 5 Course in Professional Cookery under the auspices of the GRETB. The overall aim  of An Chistin (Irish for Kitchen) is to assist unemployed people in the area of Castlerea and surrounding areas […]

The Leitrim Food Directory and Sourcing Guide is a Taste Leitrim initiative from Leitrim Local Enterprise Office and Leitrim County Council which is designed to connect restaurants and the retail sector with our local artisan food and drink producers and the wealth of wonderful produce on our doorstep in the county. From farms to butchers, organic growers to sourdough bakers, small batch […]

The Food Hub is a best practice food production and education facility based in Drumshanbo, Co. Leitrim. Since it’s establishment in 2004, it has emerged as Ireland’s premier artisan multi tenant food production enterprise centre, established by a social enterprise. Food Production Units – The Food Hub provides 26,000 sq ft of premium food production […]

BIA Innovator Campus is a step change project that will transform the food entrepreneurship landscape in the West of Ireland. Co-located at the Teagasc campus in Athenry, it addresses a seismic need for regional food workspace infrastructure and support services and creates an exceptional bundle of food production units and co-working kitchens, learning and innovation in one location. BIA […]

You can register and join us on this week long event here: https://us02web.zoom.us/webinar/register/WN_Q7CuU0meSGebbBzkdymTnw This post is also available in: FrenchGermanPortuguese (Portugal)

The Leitrim Food Strategy directly responds to Food Harvest 2020’s recommendation to invest in ideas, knowledge and skills, encourage innovation and creativity, and recognise new opportunities for collaboration across the food supply chain and with other competitors. Food is something that connects us all. It is a driver of employment and health and a significant part of Leitrim’s economic, social, […]

The Ministry of Agriculture launches this platform from which any producer, in a simple and quick manner, may register and, subsequently, advertise their products and baskets available for order/delivery (and associated conditions); any consumer, with comfort and safety, may search by County and products (organic or not) and thus identify the producers in their region […]

The purpose of Make Food Not War is to bring the community together through vegetarian cuisine and traditional music from the Middle East, Africa and South America. Food made with heart by refugees and migrants living in Lisbon. World cuisine to integrate refugees The Make Food Not War project promotes dinners focused on cuisines from […]

Jinny’s Bakery was established in late 2003 as a small bread making business in Drumshanbo, Co. Leitrim. In the first week, Sinead Gillard made and sold 16 loaves under the Jinny’s Bakery brand. Jinny is Sinead’s nickname. From that very modest start, sales have grown to over half a million-euro annual turnover with the business […]

Shamzuri (Sham) Hanifa, a native of Malaysia, moved to Ireland over 18 years ago seeking new opportunities and experiences.  Steeped in a tradition and love of the freshest foods and inspired by his Grandmother’s flavoursome cooking, Sham started his culinary career at 12!  He has worked his way up though every stage of the catering […]

The Sligo Global Kitchen was a project started in 2014 to create a space for people living in direct provision to cook and share food from their different cultures with others. It’s an initiative by artist Anna Spearman and is supported by The Model. At least once a month Sligo Global Kitchen host an event […]

On the 17th February 2020, KUS Alliance members gathered in force at The Food Hub, Drumshanbo to celebrate Taste Leitrim local food producers.  At the meeting, Orla Casey from Momentum, KUS KUS project partner and KUS Alliance Ireland member introduced the KUS KUS project to new Alliance members. Kus Alliance Ireland and Taste Leitrim members […]

In 2020, the world stopped still and in Ireland, we found ourselves having to restrict our movements, avoid foreign travel and stay as much as possible inside our county. During this time, Taste Leitrim – one of the Irish KUS Alliance members launched an innovative campaign with a World Cuisine focus – they invited people […]

Já se encontra disponível on-line, em alentejonaturalproducts.pt, o catálogo digital  de Empresas, Produtos e Serviços de fileira de apoio à promoção internacional da fileira dos recursos silvestres do Alentejo, que constitui uma das actividades do projecto Internacionalização dos Recursos Silvestres 2020, inserido no Programa PROVERE, nomeadamente na estratégia de eficiência coletiva (EEC) “Valorização dos Recursos Silvestres do Alentejo”. Encontra-se […]

In order to help out producers, craftsmen and farmers from the Nouvelle-Aquitaine region, the AANA set up in a few days a relationship platform allowing customers to find out fresh local products near their home. Please click here to access our “Nouvelle-Aquitaine Local Products Solidarity Platform” : https://www.produits-locaux-nouvelle-aquitaine.fr/ This platform has been set up thanks to the help […]

A combative and committed chef Coloured scarf in her hair to discipline her brown curls, ring in one nostril, elegant fitted kitchen jacket, Vanessa Botella, shows a serene look: that of the chef who has just delighted 70 people. On the daily menu: seasonal salad, hearty butternut and potato savoury tart and creamy vanilla cottage […]

Cooking : a commitment At the Estey Social and Cultural Center in Bègles, a town of 27,000 inhabitants near Bordeaux, Charline Fournier has developed two particularly singular initiatives around cuisine: the Bistrot and the Bistrot mobile. Two projects between conviviality and social integration. Because cooking is a commitment.   With parents who ran a boarding […]

An agro-ecological ambition around food In the heart of Bordeaux, in a former art deco building, the association Paul Bert Network has become over the years a meeting place between people in great precariousness and inhabitants of the city centre. One of the pillars of this particularly committed social centre: agroecology and good food for […]

When Bordeaux kitchens open up to the world When restaurants open their kitchens to refugee cooks, the result is the Refugee Food Festival. In Bordeaux, the organizers are looking to register their work beyond this simple media event. They also accompany the integration of refugees, like Fatma Mulai. Originally from Western Sahara, the young woman […]

7 family recipes  A digital and gourmet tourist offer on the right bank of Bordeaux Creating tourist routes in peripheral urban areas is a relatively new idea. Involving the inhabitants and local structures in the design and animation of these same routes, even more so ! Dive into a new form of tourism with 7 […]

Lighting by Yassir Yebba Novembre 21, 2019 In order to enlighten the European partners on the issues related to the launch of a food truck activity by young people, Yassir Yebba gave a conference. He preferred the word “inclusion” to “insertion”. Excerpts to better understand his thoughts…  “If you want to be active in your […]

The Estey’s Bistrots Novembre 27, 2019 The team of the Estey Social and Cultural Center of Bègles presented its Bistrot Mobile device to several European operators from Malta, Ireland, England and Germany. A look back at a meeting about a nomadic cooking initiative like no other. On this November morning, it’s chilly in the huge […]

In the European project KUS KUS, migrants are enabled to develop economic and professional skills that will help them to realize their dream of starting their own business in the gastronomy sector. The meeting of the regional alliance took place on 19.12.19 in the rooms of the kiezküchen “alte Mensa“. Representatives of learners interested in […]

In Ireland’s County Leitrim, boxty is a legendary local speciality food, Ireland’s own ‘world cuisine’.  Secret boxty recipes have been handed down in families from generation to generation while a new cohort of entrepreneurs have developed small food production businesses creating valuable jobs.  Boxty is also a key offering in differentiating the region’s food tourism […]

In this short video, Margaux Velez, our French partner from Le LABA, talks about the Kus Kus project, its objectives and who are the main beneficiaries of the materials that will be created by the Kus Kus partners during this two-year ErasmusPlus project. Follow us on Facebook and Twitter for news and updates on the […]