From 8 to 10 September 2026, AULEDA participated in the FLAVOR Project Interregional Study Visit held in Biržai, northern Lithuania. The three-day programme brought project partners together to exchange experiences and explore practical approaches for strengthening regional food systems, short supply chains, rural entrepreneurship, and food-based tourism.

The visit began with a welcome from Jurga Bagamolovienė, Administration Director of the Biržai District Municipality Administration, followed by partner introductions and a Cooperation Laboratory presenting good practices from the Biržai region.

The Biržai Tourism and Business Information Centre introduced the “GASTROliuok Biržuose” initiative, which connects local food culture with tourism promotion. Participants also learned about “9 Ūkis,” a family business that combines sustainable farming, niche product development, and the preservation of traditional fermentation practices.

A series of study visits offered participants direct insight into the region’s culinary heritage and rural businesses. At the Biržai Region Museum “Sėla,” partners discovered local brewing traditions through an educational programme featuring traditional equipment, production methods, folk music, and regional products. The visit to Milišiūnai Sheep Farm demonstrated how sheep farming can support food production, traditional crafts, and educational tourism.

At Sodeliškis Manor, participants explored an authentic early twentieth-century Aukštaitija homestead, a historic windmill dating from 1924, and a museum of traditional technology. The programme also highlighted local bread-making traditions and the role of cultural heritage in creating attractive visitor experiences.

On the second day, the partners visited “Biržų duona,” a family-owned bakery that combines traditional bread production with innovation, quality, and sustainability. Further activities at the Lavender Farm presented the development of modern food and fragrance experiences, including the Lavender Lemonade Festival and a demonstration of traditional Šakotis cake baking.

The programme also introduced “Čepokai,” a mobile restaurant developed with EU support. Its business model contributes to the creation of a short food supply chain by connecting local production directly with consumers. A visit to the family-run “Rinkuškiai” brewery concluded the day, offering another example of how longstanding regional traditions can be transformed into sustainable tourism and business opportunities.

The final day focused on project management, policy improvement, and cooperation among the FLAVOR partners. During the working sessions, participants discussed how gastronomy, nature, culture, and wellness can contribute to year-round rural tourism. The exchange also addressed shared logistics, food hubs, digital ordering systems, regional branding, food tourism routes, and realistic climate-resilient farming practices for small and medium-sized farms.

The Biržai study visit provided valuable ideas that can be adapted to different partner regions. For AULEDA, the experience offered practical inspiration for supporting local producers, strengthening short food supply chains, promoting cooperation between farms, restaurants, and tourism operators, and developing a stronger regional food identity.