Regenerative agriculture and sustainable production in Crete: two success stories from the TUI Field to Fork Greece project

Impact Stories from Crete

As part of the TUI Field to Fork (FtF) Greece project, two dedicated family businesses in Crete are demonstrating how tradition, quality and sustainability can be successfully combined.
The project, which is being implemented by Futouris, the TUI Care Foundation and partner SFDO (Sustainable Food Development Organisation), supports local food producers in growing or manufacturing their products using regenerative agricultural practices and linking them to the tourism sector. This creates partnerships with hotels that prefer locally produced, sustainable products.

Yannaris Olive Farmers – Regeneration from tradition

In Kefalas, the Yannaris family is carrying its agricultural heritage into the future. With the support of the project, it is converting its eight hectares of olive groves to fully regenerative, organic farming in line with EU and DIO/ORA certification standards (Organic Regenerative Agriculture Standard).

The family’s goal is to

• restore soil fertility,
• improve the soil’s water storage capacity,
• promote biodiversity
• and create a stronger link between agriculture and tourism.

The farmers received technical support from SFDO agronomists, who provided practical training on topics such as greening, composting, gentle tillage and tree pruning.

In addition, the farm was supported in networking with the hotel industry. The first regeneratively produced olive harvest will soon be presented to guests and chefs during tastings.

In the long term, the family plans to gradually expand its production in line with regeneration principles and establish agrotourism offerings on its own groves to give visitors an authentic insight into sustainable agriculture and Cretan tradition.

The Yannaris example impressively demonstrates how tradition, sustainability and tourism can come together in one product – an olive oil that stands for care, roots and regeneration.

Kassakis FPU – From a traditional company to a sustainability pioneer

In rural Heraklion, the family-run Kassakis business is following an equally inspiring path.
The company produces traditional sheep sausages and ham and supplies local hotels and delicatessens. At the same time, Kassakis maintains close relationships with regional farmers and is consistently 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 labelling.
• Renewable energies: Conducting a cost-benefit analysis for photovoltaic (PV) systems – with the aim of becoming energy self-sufficient in the future through a planned roof installation (depending on EU subsidies).
• Regenerative cultivation: Consultation with agronomists 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 introduction of the ORA certification process.
• Climate impact: Creation of a carbon footprint report for the product ‘sheep sausage’ with the support of a life cycle data model and individual training.

Through these measures, Kassakis has evolved from a traditional family business into a pioneer of sustainability in meat processing – demonstrating that even small artisanal businesses can play an exemplary 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 – embody the vision of the TUI Field to Fork Greece project: empowering local producers to transform their businesses sustainably, implement regenerative principles and establish close cooperation with the tourism sector.

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