Toolkit & good practices: Local Gastronomic Point

This toolkit is a practical guide to setting up and running local gastronomic points, with an emphasis on food safety and compliance with the law. It explains the authorisation steps, how to implement HACCP, and the hygiene rules needed in day-to-day work. It includes recommendations on storing raw materials, reducing food waste and managing waste, and useful tools for product traceability and for keeping quality standards.

The material is relevant to small and medium-sized agricultural cooperatives because those structures need to diversify if they are to make better use of members’ production, through solutions based on short chains – “from farm to fork”.

Published in March 2025.