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…

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…

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…

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…

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…

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…