A farm shop where raw materials from the farm and the surrounding area are processed into charcuterie, dairy products, jams and juices, with direct sales without intermediaries. The business also includes the sale of selected local products as well as a bakery, meat counter and self-service shop.

With roots in a cross-generational interest in food and education in sustainability and charcuterie, craftsmanship is combined with ecological responsibility. The driving force is to make sustainable food choices easier through transparency, proximity to the producer and raw materials that speak for themselves.

An organic farm in Bohuslän that cultivates cereals, oilseeds, legumes and grass seeds, with sales both to buyers and via a farm shop and local operators. On the farm, rapeseed is processed into rapeseed oil and the products are used by shops, restaurants and bakeries in the local area.

With over a hundred years of experience, traditional agriculture is combined with modern circular solutions and local collaboration. The driving force is to strengthen the local food chain and contribute to sustainable Swedish agriculture for future generations.

A restaurant and processing company that works with 100 % Bohuslän blue mussels, from fresh mussels to mussel meat, stock and half shells for restaurants, trade and the public sector. The business also includes the development of delicacies and the use of mussel waste streams for new applications.

In close collaboration with local farmers, food processing is combined with marine environmental benefits and regional development. The driving force is to increase the consumption of blue mussels as a climate-smart food while strengthening healthy oceans and vibrant coastal communities.

A small-scale farm on Orust with outdoor pigs and chickens, where the animals live outside all year round with the opportunity for natural behavior. Meat and eggs are sold directly to consumers via farm sales and REKO rings, with clear origins and short distribution chains.

With a focus on animal welfare and regenerative agriculture, practical work is combined with care for land, animals and people. The driving force is to show how small-scale, transparent agriculture can create both better wildlife and high-quality food.

A KRAV-certified farm in Kode where milk from 35 cows is processed in the farm's own dairy into dairy products that vary with season and raw material availability. The operations also include a farm shop and collaboration with local retailers, restaurants and cafes.

With roots in five generations of farming, family tradition is combined with curiosity and sustainable renewal. The driving force is to make local and organic food accessible, while bringing consumers closer to the producer and origin of the raw material.

A seaweed farm on the west coast that grows and picks Swedish wild seaweed for its own products and collaborations, including seaweed gin, seaweed bubbles, soaps and spices. The business includes sales to both B2B and B2C, with a focus on local restaurants and consumers.

With knowledge of the ocean and artisanal product development, innovation is combined with sustainable harvesting. The driving force is to inspire people to eat Swedish seaweed and increase understanding of the ocean's resources.

A craft bakery and farm shop that bakes sourdough bread from cultured grains with organic ingredients and supplements it with local meat, eggs and food crafts. The business also includes the sale of products from other small-scale producers.

With experience from farm cultivation and training as a baker, craftsmanship is combined with local origin. The driving force is to manage raw materials in the best way and promote Swedish farmers while ensuring that bread and food crafts achieve maximum taste and quality.