Food Transition in Europe: the projects changemakers recommend

The selection

• Atelier PaysanRenage, France“A cooperative born in Isère, L'Atelier Paysan helps farmers design and build their own tools, with open-source plans and training courses, towards technological sovereignty for peasant farming.”Recommended by Paul Emilieu Marchesseau
• Audrey BourolleauLévis-Saint-Nom, FranceRecommended by Constance Albanel
• BiltokiAnglet, France“They bring a covered market back to life by trusting the small producers who already feed the town.”Recommended by Florian Guillaume
• Ceinture Aliment-Terre LiégeoiseLiège, BelgiumRecommended by Rob Hopkins
• Floating FarmRotterdam, Netherlands“A dairy farm floating in Rotterdam's port. A playful answer to cities running out of room.”Recommended by Florian Guillaume
• François MarchesseauChampdenier, France“An organic farmer since the 1980s, François Marchesseau chose to take charge of processing his own harvests.”Recommended by Paul Emilieu Marchesseau
• Grain de SailConcarneau, France“A company that runs decarbonised freight for real, out of Saint-Malo, across the Atlantic.”Recommended by Simon Bernard
• Growing CommunitiesLondon, UKRecommended by Rob Hopkins
• JazzilePutignano, Italy“Jazzile is a social cooperative that supports wine producers with the aim of creating a community cellar based on agroecological principles and natural, artisanal winemaking, for those who wish to share spaces and knowledge while respecting the diversity of the people, businesses and territories involved. Because the idea of sharing the means of production by building a network of solidarity is a beautiful one.”Recommended by Ilaria Gaspari
• La Ferme des VolonteuxBeaumont-lès-Valence, France“A collective farm run as a worker cooperative in the Drôme, La Ferme des Volonteux pools land, tools and know-how around organic market gardening, direct sales and the training of future farmers.”Recommended by Paul Emilieu Marchesseau
• Les Beaux MetsMarseille, France“A Marseille kitchen where excellence and second chances grow together. And the food is good.”Recommended by Florian Guillaume
• Libera TerraCorleone, Italy“Land taken from the mafia, turned into honest farming work. Justice you can taste.”Recommended by Florian Guillaume
• Olivier RoellingerCancale, FranceRecommended by Katy Foraz
• Raphaël HaumontParis-Saclay, FranceRecommended by Katy Foraz
• Refettorio ParisParis, France“Bottura turns surplus food into beautiful meals, served with dignity. The beauty is part of it.”Recommended by Florian Guillaume
• Refugee Food FestivalParis, France“Refugee chefs in great kitchens. They arrive as talent, with stories you can taste.”Recommended by Florian Guillaume
• Slow Food Foundation for BiodiversityBra, Italy“Carlo Petrini reminded us that eating well is a pleasure, and one to defend everywhere.”Recommended by Florian Guillaume
• Svalbard Global Seed VaultSvalbard, Norway“A cold mountain holding more than a million seeds. The most patient insurance humanity has.”Recommended by Florian Guillaume
• Sweet OmLamentin (Guadeloupe), France“Therese grows wellbeing out of a Creole garden. The care in it is real.”Recommended by Florian Guillaume
• Valldaura Self-Sufficient LabsBarcelona, Spain“A forest that is the resource, the classroom and the curriculum at once. My idea of a good lab.”Recommended by Florian Guillaume