This collection of Good Practice case studies is a unique training tool for educators and prospective food entrepreneurs to get a complete view of the trends, drivers and opportunities for innovation and business survival in the food sector in Europe in ethical ways.
This collection of good practices is especially inspirational as we live and work in challenging times for people, planet & profit. This section aims to achieve this goal by highlighting Good Practices from project partner regions that were collected as a part of the Ethical Food Entrepreneurship (EFE) project.
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