Food transformation and rural entrepreneurship in Camp de Tarragona

The shared food processing spaces allow small rural initiatives to produce local products with professional equipment and technical support. In the Camp de Tarragona, initiatives such as the Viver de Celleristes, aimed at the creation of small wineries, or the Espai Cuina, dedicated to the transformation of vegetable products, facilitate access to infrastructures that reduce the technical and administrative barriers to entrepreneurship in the agri-food sector. In addition to these devices, there are new facilities under development for the production of extra virgin olive oil and craft beer, as well as specialised training programmes, individualised advice and cooperation projects such as Gustum, productes de la terra, which promotes the visibility and marketing of local produce. These initiatives are part of the work of the LEADER Consortium for Rural Development of Camp, a local action group that participates in the Terralimenta programme, promoted by the Daniel and Nina Carasso Foundation together with Red2Red. The programme accompanies the LEADER groups in the design of territorial strategies that strengthen the relationship between agricultural production, food processing and local consumption in order to move towards more sustainable territorialised food systems.