The Summer School was organized in a 5 working-day activity and it was directed to MA and PhD students from different backgrounds (ranging from the humanities as Cultural Anthropology or Ecocriticism to Economics, Agriculture engineering etc). The lessons were held mostly by academics and area experts and the main topics ranged from food chains to engagement on sustainable ways of producing culture on cultivations, to the impact of food on environment, to climate change and health, good practices. The event engendered significant interest across researchers, scholars, students and professionals from the three countries involved, which was reflected in the high number of participants, 53.


The Workshop was a one-day event organized – in local language – addressed to professionals from the agri-food sector from RIS regions in Italy, Spain and Poland based on highly professional expert seminars on the following topics: ancient cereals, medicinal plants and technological and market aromatic herbs prospects; sensor monitoring and digital agriculture used for plant cultivation; business models evolution for farmers in rural areas.

The 3 Workshops introduced specific methods in order to generate potential business ideas for new ventures by assessing business models’ viability. In Italy the workshop offered a training course on precision agriculture, the presentation of video interviews and witnesses of farmers and entrepreneurs, a Round Table, with experiences from agricultural enterprises, associations, institutions and universities. In Poland the interventions have dealt with market of ancient cereals, medicinal and aromatic plants; bioactive substances contained in herbs and their influence on body functions; nutritional values of ancient cereals. The Workshops’ objective in Spain was to train and equip participants interested in reintroducing traditional crops with the skills and knowledge required to put their ideas into action.

In the Co-creation Laboratory the students who attended the Summer School and the participants of the workshop have formed a joint participation and they have proposed new models to maximize quality, sustainability and consumer’s choices.



The New Business Competition was consisted in a new business competition that was launched for individuals, Start-ups and SMEs based (or to be based) in RIS regions in EUROPE, proposing a business plan focused on sustainable cultivation, processing and commercialization of food products based on ancient cereals/pseudo-cereals, medicinal plants and aromatic herbs. 3 prizes of 10000€ were given to participants from RIS regions. The winning team was selected in each country by an independent team of 5 judges, who represented Project Partners, EIT Food. The Co-Creation Lab and the New Business Competition were linked to one another as the students/participants to the Workshop that proposed new models participated into the Business Competition.

Below are the names of the winners:

Italy: “Cotti in fragranza” Team, which works on the social rehabilitation of former teenager inmates, by letting them learn bakery and pastry

Poland: “Re-Waste Team”, which works on developing tableware made from flax cake

Spain: Entresetas, a business dedicated to grow and commercialize traditional mushrooms and fungi with regenerative agriculture practices integrated into a B2B and B2C models.