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Project Number: 2022-KA220-VET-89ACFE12
Riverland Bio Farm was established in 2010 at the village of Kampia, Cyprus. The farm aims to create a modern integrated organic farm for animal and plant production, including a fully organic greenhouse. The production methods prioritise the protection of the environment, human health and animal welfare.
The farm is located in an area of natural beauty and practices sustainable methods. The animals graze on organic pastures and are housed in eco-friendly facilities. Agricultural production incorporates energy and water-saving techniques,while plant protection is made from herbal extracts and compost, avoiding the use of chemical fertilisers.
The farm breeds organic productive animals such as goats and sheep, produces organic milk, eggs, and vegetables. Additionally, it serves as an open space for public visits, hosts schools and organised groups, and organises various events, including workshops, festivals, and camping. Visitors can also purchase organic products from the farm’s café.
This is an excellent initiative where an organic farm combines traditional methods of producing local products using innovative technologies. The most important element, however, is that the farm’s development strategy prominently places the creation and promotion of authentic culinary experiences to visitors creating a positive impact in several fields, such as the environment, society and tourism. The farm adopts sustainable methods of operation and production significantly reducing footprint as it uses biological methods of manufacturing products. It boosted business activity in a rural and remote area, creating sustainable and quality jobs. Riverland is considered a quality tourist product offering authentic experiences based on local gastronomy.
A significant factor of the success of the business if the uniqueness of the core activity for the farm as well as the special events organised. Riverland offers unique and memorable adventure and gastro experiences, a life changing authentic experience which actively engages visitors in the livestock, harvesting and traditional food production, activating all human senses through a multitude of interactive activities but the most important is that a ritual passport is held, from community to communitas. Events and traditional products workshops are organised such as halloumi cheese making, bread making etc.
“The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein”
Project Number: 2022-KA220-VET-89ACFE12
“The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein”
Project Number: 2022-KA220-VET-89ACFE12
