Farmer's Open Days
The Farmers’ Open Days are designed to strengthen the bond between producers and consumers by promoting access to seasonal, healthy, and sustainable products. These events also raise awareness of the social, economic, and environmental benefits of a local food system. Organized by the 12 Tourism and Hospitality Schools, they will take place either on school premises or at nearby locations.
Objectives
Strengthen Local Food Systems
Foster trust between farmers and consumers, supporting local communities, ensuring access to healthy, sustainable products, and securing farmers’ livelihoods.
Promote Sustainability
Lower greenhouse gas emissions by encouraging short supply chains while sharing knowledge on the environmental, social, and economic dimensions of sustainability to inspire local ecological practices.
Encourage Conscious Consumption
Educate consumers on the benefits of sustainable food production and distribution, promoting more responsible and informed consumption choices.
Key Activities
Showcase
Local farmers practicing sustainable agriculture present their products for sale and share their expertise.
Tastings
Hospitality students and chefs prepare tasting dishes using seasonal, locally sourced ingredients, and share insights into their origins and preparation.
Open Discussions
Participants engage in conversations on sustainable farming, food security, reducing waste, and strengthening local food systems.
Replicability
The GrowLIFE team will develop a Guide to Organizing Farmers’ Open Days, providing a valuable resource for students at Tourism and Hospitality Schools and others interested in hosting similar events.