The project started when Viviana Germano, a graphic designer, got more and more interested in professional cooking, so she gained skills in the sector and started a service of on demand catering. She then attended a course of synergic vegetable garden which made her realize she wanted to cook tasty and, more importantly, healthy and environmentally friendly food. To achieve this goal, she wished to open her own restaurant. In order to have sustainable ingredients she acknowledged that self-production was a good option and in 2016 she opened a sustainable farm and a restaurant nearby. The activity gained popularity so a little shop was opened to directly sell vegetables produced in the farm and not used in the restaurant's kitchen. Synergic agriculture is based on soil fertility, which became the focus of a small museum called "Nhumus", based close to the restaurant. The activity is currently a high rated restaurant and an educational farm, shares a cooperation project with nearby farmers to offer local food boxes and hosts hundreds of school students and tourists every year to offer them knowledge on sustainable agriculture and delicious food.
Context
Beneficiary is a young woman who worked in graphic but was interested in tasty food. By attending courses on vegetable gardens, she acknowledged how tasty food needed to be sustainable as well. Since her family had a long tradition in wine making, she decided to start her own business to grow and cook fresh, natural and zero kilometer products.
Aims &Objectives
Activities
Viviana started her business thanks to CAP founding and other funds. She loved the environment she grew in, so she decided to locate the activity close to her family vineyards. The project grew in an ancient building, where the restaurant was placed, while the fields nearby were used for the vegetable garden and hens growing. Food passionate and environment-oriented people started working on the project, which quickly gained popularity due to the innovative synergic agriculture system and the linked food experience, communicated through socials and word of mouth. "Il Bosco delle Galline Volanti" started then a shop to directly sell vegetables. The importance of soil in synergic agriculture was evident, so the museum "NHumus" on soil fertility was created. In years the farm started collaborations with neighbours farmers to offer local food boxes, became educational farm and offers synergic agriculture classes.
Quantitative results include:
Lessons & Recommendations
