Regenerative agriculture and sustainable production: Two success stories from Crete

Yannaris Olive Farmers – Regeneration through tradition

In Kefalas, the Yannaris family is carrying their agricultural heritage into the future. With the support of the project, they are completely converting their eight hectares of olive groves to regenerative, organic farming practices – in accordance with EU and DIO/ORA (Organic Regenerative Agriculture) certification standards.

The family's goal is to:

• restore soil fertility,

• improve the soil's water retention capacity,

• promote biodiversity,

• and create a stronger link between agriculture and tourism.

The farmers received expert support from SFDO agronomists, who conducted practical training on topics such as cover cropping, composting, gentle soil cultivation, and tree pruning.

Furthermore, the farm received support in networking with the hotel industry. The first regeneratively produced olive harvest will soon be presented at tastings for guests and chefs.

In the long term, the family plans to gradually expand their production in line with regenerative principles and establish agritourism offerings on their own groves, giving visitors an authentic insight into sustainable agriculture and Cretan tradition.

The Yannaris example impressively demonstrates how tradition, sustainability, and tourism can converge in a single product—an olive oil that embodies care, roots, and regeneration.

Kassakis FPU – From traditional company to sustainability pioneer

In the rural area of ​​Heraklion, the family-run business Kassakis is pursuing an equally inspiring path.

The company produces traditional sheep sausages and hams and supplies local hotels and delicatessens. At the same time, Kassakis maintains close relationships with regional farmers and is committed to innovation and sustainability.

As part of the TUI Field to Fork project, Kassakis received targeted support in several areas:

• Sustainable Packaging: Participation in a webinar on environmentally friendly materials and labeling.

• Renewable Energy: Conducting a cost-benefit analysis for photovoltaic (PV) systems – with the goal of achieving future energy self-sufficiency through a planned rooftop installation (dependent on EU funding).

• Regenerative Agriculture: Consultation with an agronomist and development of a pilot regenerative vegetable garden on the premises.

• Product Innovation: Collaboration with an organic lamb farm led to the introduction of certified organic lamb sausages and ham, as well as the implementation of the ORA certification process.

• Climate Impact: Creation of a CO₂ footprint report for the "sheep sausage" product, supported by a life-cycle data model and individual training.

  Through these measures, Kassakis has transformed from a traditional family business into a pioneer for sustainability in meat processing – demonstrating that even small, artisanal businesses can play a leading role in the transition to resource-efficient food production.

A common goal: Sustainable value creation and strong connections

Both businesses – Yannaris Olive Farmers and Kassakis FPU – exemplify the vision of the TUI Field to Fork Greece project: Empowering local producers to sustainably transform their farms, implement regenerative principles, and build close partnerships with the tourism sector.

This creates a regional value chain that strengthens the environment, the economy, and society alike – and demonstrates how sustainable enjoyment and responsible tourism can go hand in hand.