Más Que Lechugas
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AgroBRIDGES Good Practice Recording Template |
| Author(s) | Girón Domínguez, Carmen; Corral Franco, Víctor – CTA |
| Insert photo or any visual image or diagram e.g. /Word or Image Collage | https://masquelechugas.com/haz-tu-pedido/ |
| Choose a primary theme that the Good Practice adheres to (three themes can be considered: | Mutual benefits between primary producers and consumers |
| If relevant choose a secondary theme that the Good Practice adheres to | Education and awareness raising practices |
| If relevant choose a tertiary theme that the Good Practice adheres to | |
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EIP Practice Abstract Format:
Short summary for practitioners in English on the (final or expected) outcomes (1000-1500 characters, word count – no spaces).This summary should be as interesting as possible for farmers/end-users, using a direct and easy understandable language and pointing out entrepreneurial elements which are particularly relevant for practitioners. Research oriented aspects which do not help the understanding of the practice itself should be avoided. |
Short description of the ‘Good Practice’: vegetable, legumes and fruits localy produced by a SME of 10 people that grows themselves the crops, have an order placement site in their web, manage the orders themselves and delivering them. |
| Main results/outcomes of the activity (expected or final): the main practical recommendation of this business is the support of healthy eating, dimintuion of the environment impact and achieve a responsible consumption. Having a business at your own city that can grow ecologic products for you and also deliver them to your house is the main value. Furthermore, the products can be bought through ‘product baskets’ tailormade or premade by the business. | |
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Short summary for practitioners in native language on the (final or expected) outcomes (1000-1500 characters, word count – no spaces).
This summary should be as interesting as possible for farmers/end-users, using a direct and easy understandable language and pointing out entrepreneurial elements which are particularly relevant for practitioners. Research oriented aspects which do not help the understanding of the practice itself should be avoided. |
Further information: https://masquelechugas.com/conocenos/ |
| Producir localmente hortalizas, legumbres y frutas por una pequeña empresa de 10 personas, con un sitio de pedidos en su web, gestionando los pedidos y entregándolos ellos mismos. La principal recomendación práctica de este negocio es el apoyo a la alimentación saludable, la disminución del impacto ambiental y lograr un consumo responsable. Tener un negocio en tu propia ciudad que pueda cultivar productos ecológicos para ti y además entregarlos en tu casa es el principal valor. Además, los productos se pueden comprar a través de “cestas de productos” hechas a medida o prefabricadas por la empresa. | |
| Pearls, Puzzles, Proposals? | Pearls: local and ecologic production is an advantage for a business since the demand of this type of productis seems to be higher every day. Puzzles: people, although interested in this SFSC, are not used to this type of business model, therefore, clients tend to forget about it Proposals: raise awareness among local producers to help them know this type of model, and raise awareness among consumers, to help them learn the benefits (health, enviromental and responsible consumption) of supporting this type of practices. |
| What needs did the ‘good practice’ respond to? | This example highlights the importance of providing value to consumers through SFSCs. A higher price, based on higher costs of production, is not a barrier to consumers if the product purchased addresses a consumer need. In this instance, consumers’ needs to access high quality, trusted, local produce, conveniently, is met through the farm shop which sells a range of products from their own farm, supplemented by product from other local producers, with value added through cooking. Customer reviews, via trusted online channels, can help underpin communications about quality, and provide reassurance to consumers about the food they produce. |
| Methodology Used: | Website, 1:1 interview with owner Francisco Silva |
| Sector | Vegetables |
| Actors/Stakeholders involved. Who are key actors in the supply chain AND who are key enablers of the process? | Local associations and clusters, townhalls and consumers themselves (word of mouth). |
| Is the good practice supported by an IT application? If yes please describe and collect the TRL | Not beyond social media and webpage |
| Optional: What supports were provided by public sector bodies/policy instruments? | |
| Media attachment (e.g. video link) or other attachment describing/depicting the Good Pratice |
Website https://masquelechugas.com/, blog https://masquelechugas.com/blog/, recipe page https://masquelechugas.com/recetas/, twitter: https://twitter.com/masquelechugas?lang=es, instagram: https://www.instagram.com/masqlechugas/
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| Key words |
local production, management, delivery, online, social media, farmers, consumers, ecologic, organic
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This project has received funding from the European Union’s Horizon 2020
research and innovation programme under grant agreement No. 101000788 |
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