Regional value creation through agroforestry - agroforestry bread made from champagne rye

Agroforestry is increasingly recognized as a sustainable farming system that improves soil health, biodiversity, and resilience to climate change. But beyond the environmental benefits, how can agroforestry also contribute to local economic development?

The research project AgroWert-Regio, based in the Lausitz region, explores this question through a hands-on approach: the creation of an “Agroforestry Bread” using regionally grown grains from agroforestry systems. By connecting farmers, millers, bakers, and researchers, the initiative demonstrates how value chains based on agroforestry products can emerge – even in regions with limited existing infrastructure or experience.

This session shares practical insights, challenges, and early success factors in building agroforestry-based products and markets. It will also invite discussion on how such regional models can be replicated elsewhere and what support is needed to foster resilient, agroecological value chains across Europe.

Guiding question:

How can sustainable agroforestry practices translate into tangible regional food products and lasting market structures?