The km0 Initiative aims to increase sustainability in all environmental, economic, social and health / well-being dimensions:
By promoting the local economy and small producers, Km0 Initiative fosters economic circulation within the community and increases the supply of differentiated food products truly pertaining to regional identity. Involving catering services (restaurants and school canteens) and shops (including local markets), along with campaigns promoting the Km0 concept and initiative that target the end consumers, will generate an adequate market volume to guarantee the viability and continued existence of the farm business.
By sustainably managing energy resources and reducing the food ecological footprint, Km0 Initiative reduces the energy needed for food to reach the end consumer from its place of production thereby lowering the carbon footprint associated with the transport of food products.
By promoting food sovereignty and local production, Km0 Initiative reduces the degree of dependency on external food sources. As we enable sales of local products, we encourage the preservation of the traditional agricultural mosaic landscape where production units continue to be family income sources. This initiative also encourages entrepreneurship and the development of new business models, with the establishment of new producers who increasingly seek more sustainable production methods (organic, integrated, permaculture), thus having a direct positive impact on employment. This type of employment relies on climate change adaptation, efficient use of resources, and the promotion of biodiversity. The eco-tourism opportunity often associated with these production units also reinforces local economic development and growth in the region.
By improving farmers’ public image Km0 Initiative emphasises their social value as stewards of the landscape and suppliers of sustainable, healthy and quality products. Working on partnership programs with schools also plays an important role in shifting perceptions of the roles played by farmers in society. This is achieved by working closely with chefs in school canteens, and through awareness-raising activities with students and staff enrolled in high school and vocational where these concepts and initiatives are included in the education curricula.