Convivia and communities in Greece

Type: Communities

Convivium leader / spoke person: Fotiadis Nikolaos

Our initiative is based on common perceptions of sustainability, sustainable development, use of local products, the use of technology that promotes and guarantees the superiority of produced and processed products, population health and support the productive units using ecological methods for the sustainability of the planet

Email: [email protected]

Type: Communities

Convivium leader / spoke person: Gerodimos Konstantinos

We Chefs and Producers are striving for a better gastronomic future for everyone by the promotion of sustainable products and support of socially and environmentally conscious producers of our area. Our initiative is guided by the conception that we Chefs can contribute to the information of consumers towards clarification of the sustainable farming benefits, influence public policies as well as the consumers’ choice, while rewarding, through the demand, the sustainable production itself and, therefore, the further development of the offer of sustainable products. In other words, we aim to establish a circular economy model “Farm to Fork” and “Fork to Farm”, while the attitude and selection of informed consumers constitute its decisive midway point.

Email: [email protected]

Type: Communities

Convivium leader / spoke person: Argiriou Anagnostis

We Chefs and Producers are striving for a better gastronomic future for everyone by the promotion of sustainable products and support of socially and environmentally conscious producers of our area. Our initiative is guided by the conception that we Chefs can contribute to the information of consumers towards clarification of the sustainable farming benefits, influence public policies as well as the consumers’ choice, while rewarding, through the demand, the sustainable production itself and, therefore, the further development of the offer of sustainable products. In other words, we aim to establish a circular economy model “Farm to Fork” and “Fork to Farm”, while the attitude and selection of informed consumers constitute its decisive midway point.

Lesvos

Email: [email protected]

Type: Communities

Convivium leader / spoke person: Fotiadis Nikolaos

We Chefs and Producers are striving for a better gastronomic future for everyone by the promotion of sustainable products and support of socially and environmentally conscious producers of our area. Our initiative is guided by the conception that we Chefs can contribute to the information of consumers towards clarification of the sustainable farming benefits, influence public policies as well as the consumers’ choice, while rewarding, through the demand, the sustainable production itself and, therefore, the further development of the offer of sustainable products. In other words, we aim to establish a circular economy model “Farm to Fork” and “Fork to Farm”, while the attitude and selection of informed consumers constitute its decisive midway point.

Macedonia

Email: [email protected]

Type: Communities

Convivium leader / spoke person: Ragousis Anastasios

We Chefs and Producers are striving for a better gastronomic future for everyone by the promotion of sustainable products and support of socially and environmentally conscious producers of our area. Our initiative is guided by the conception that we Chefs can contribute to the information of consumers towards clarification of the sustainable farming benefits, influence public policies as well as the consumers’ choice, while rewarding, through the demand, the sustainable production itself and, therefore, the further development of the offer of sustainable products. In other words, we aim to establish a continuous bidirectional cyclical movement “Farm to Fork” and “Fork to Farm”, while the attitude and selection of informed consumers constitute its decisive midway point.

Chania

Email: [email protected]

Type: Communities

Convivium leader / spoke person: Koutsoukou Georgia

We Chefs and Producers are striving for a better gastronomic future for everyone by the promotion of sustainable products and support of socially and environmentally conscious producers of our area. Our initiative is guided by the conception that we Chefs can contribute to the information of consumers towards clarification of the sustainable farming benefits, influence public policies as well as the consumers’ choice, while rewarding, through the demand, the sustainable production itself and, therefore, the further development of the offer of sustainable products. In other words, we aim to establish a circular economy model “Farm to Fork” and “Fork to Farm”, while the attitude and selection of informed consumers constitute its decisive midway point.

Messini, Peloponnese

Email: [email protected]

Type: Communities

Convivium leader / spoke person: Karnavas Kalliope

Preserving local culture, small scale production of food, sustainable and healthy for people and soil. Nomination of tipical, local products in the Ark of Taste and promotion of local food varieties: stravoradi pear, chestnuts, local apricots, Pramnos Ikarian wine, Kathoùra local cheese. Creation of Earth Markets in the Island.

Ikaria

Email: [email protected]