The Terra Lemnia project aims to conserve the sustainable, traditional agro-pastoral practices of Lemnos island in the North Aegean, Greece and to demonstrate their valuable role in supporting both biodiversity conservation and modern day green development, through research and on the ground actions, in collaboration with Lemnian organisations and producers.
This summer the project was in its first year of implementation and two important promotional activities were organised to promote the project and its themes to the local community but also to the numerous summer visitors of the island.
In July, the Terra Lemnia project participated in the “Lemnos Philema”, the island biggest wine and gastronomy festival. “Philema” in Greek means treating others with food or wine and this particular event showcases Lemnian producers and their high quality local products such as traditional pasta, dairy products, wine, sweets etc., giving visitors the opportunity to taste the products and get to know the producers. Representatives of the Terra Lemnia were present in a designated stand for the three day event, presenting to the visitors and producers the aims and activities of the project and providing them with informational material and giveaways. On the final day, Terra Lemnia’s educational expert organised an educational activity for the event’s younger audience, where the children created a nutritional map of Lemnos on a paper apron and listened to an environmental fairy tale.
In August, Terra Lemnia led by its local partner Anemoessa organised an awareness raising event titled “Agro-food heritage and local development” which was very successful with over 150 participants present. Four presentations were made on the value of Lemnian plant landraces by Professor Penelope Bebeli from the Agricultural University of Athens, Cultural approach to local agricultural products by Andromahi Economou from the Academy of Athens, Dairy products: Local identity and intangible heritage by Theophilos Masouras from the Agricultural University of Athens and Gastronomy, Tradition and Tourism by Lemnian producer Sophie Chapsi. An open discussion with the participants was then held, focusing on the power of consumers and how food choices can make an impact. The event was concluded with local wine, cheese and other products.