Once two or three suitable pilot areas have been identified — based on an assessment involving hunting and environmental associations, who will be integral partners in the project — a series of on-the-ground activities will be rolled out.

The project includes training programmes for supply chain operators and hunters, building the knowledge and skills needed to properly handle harvested animals and carcasses.

Traceability and food safety are the cornerstones of the project, ensuring transparency and legality throughout the sector. The second strand of the project focuses on developing the food and gastronomy supply chain.

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