Through the LEAP Erasmus+ project, we aim to build connections between local producers in Felcsík and local hospitality providers. The project titled “Felcsík on the Plate – LEAP: Partnership for a Sustainable Short Food Supply Chain” showcases the diverse forms of short food supply chains, presents Hungarian SFSC good practices through study visits, and develops training materials for SFSC organisers.
Logistics in Short Food Supply Chains – Downloadable Training Materials
How can local producers deliver their products to consumers in the most cost-effective, sustainable way while maintaining the highest quality? Module 4 of the LEAP project explores the logistics of short food supply chains (SFSCs) and provides practical guidance for farmers, food processors, hospitality providers, and SFSC coordinators on efficient…
Marketing and Communication in Short Food Supply Chains – Downloadable Training Materials
Effective marketing and communication are among the key factors behind the success of short food supply chains (SFSCs). The third training module of the LEAP project explores how farmers, food processors, hospitality providers, and SFSC coordinators can effectively promote their products, reach their target audiences, and build strong brands in…
Strategic Business Development in Short Food Supply Chains – Downloadable Training Materials
How can we design and develop the business model of a short food supply chain (SFSC) enterprise? The second training module of the LEAP project explores how business model design and development can be approached strategically and systematically. Through practical exercises and real-life examples, the module supports farmers, food processors,…
Environmental Sustainability in Short Food Supply Chains – Downloadable Training Materials
What makes a local food system truly sustainable? Is it enough that the product is locally produced, or is it a more complex issue? The first training module of the LEAP project seeks to answer how short food supply chains (SFSCs) can contribute to environmental sustainability, and what practical steps…
Four workshops, one common goal: strengthening local food systems
As part of the LEAP Erasmus+ project, a four-part workshop series was organized to provide practical knowledge, inspiration, and networking opportunities for actors in short food supply chains (SFSCs). Participants explored topics central to developing local food systems, including environmental sustainability, marketing and communication, business development, and logistics. More than…
Inspiring good practices in the LEAP project – learning from each other!
One of the key objectives of the LEAP project is to showcase successful initiatives that strengthen local food systems, support small-scale producers, and bring together producers, hospitality businesses, and consumers. Within the project, we have collected good practices from Hungary and Romania, highlighting the opportunities offered by short food supply…
LEAP – Collaboration Models in the Short Food Supply Chain
Ezekre a kérdésekre is választ kaphatunk, ha az ingyenes tananyagokat elolvassuk, és az interaktív feladatokat megoldjuk. A tananyagokhoz rövid összefoglaló videók is tartoznak, no meg a tanulási platformon számos, videón nézhető meg a magyarországi és a felcsíki gazdálkodók, szolgáltatók REL jógyakorlataiból . Online tanulási platformot gazdálkodóknak, vállalkozóknak és minden olyan személynek…