Hundreds of residents and students had the chance to meet the people who cultivate the land, produce local goods and keep Attica’s farming traditions alive at the first “Attica Open Farm Days 2026”, held a few days ago on the initiative of the Region of Attica.
The initiative forms part of the wider strategy of the administration led by Regional Governor Nikos Hardalias to support the primary sector, strengthen local production and develop agritourism. Particular emphasis was placed on creating new opportunities for small-scale producers by harnessing the potential of education, gastronomy and tourism, with the aim of boosting the local economy and broadening producers’ income sources.
The event culminated in the creation of a network of 36 farms and agri-food production units, 35 events attended by more than 550 visitors, and organised educational visits involving more than 330 students. In addition, 16 workshops and hands-on activities focused on local produce, cooking and culinary tradition as part of Open Farm Agora.
The initiative was designed and delivered by the Region of Attica’s Directorate of Agricultural and Veterinary Policy, with the support of Regional Councillor Dimitra Angelaki and in collaboration with a well-known agritourism company.
Nikos Hardalias: “We want a strong, outward-looking agricultural sector connected to society”
Commenting on the conclusion of the event, Nikos Hardalias, Regional Governor of Attica, said:
“Primary production is a valuable driver of growth for Attica, making a significant contribution to the local economy and employment, and helping preserve the distinctive character of our region. Behind every product of Attica’s land are people who work every day, often in demanding conditions, investing their knowledge, experience and hard work.
We have chosen to give these people practical support, offering them more opportunities to develop their businesses, promote their products and gain access to new markets and opportunities.
With the first ‘Open Farm Days’, we took a meaningful step in that direction. We opened up agricultural production to the public, brought residents into direct contact with producers and showcased a wealth of produce that often remains unknown even to those who live in the Athens basin. For us, the creation of a network of 36 farms and production units is an important starting point. We want the network to grow, establish a lasting presence and give participants new opportunities for collaboration, promotion and supplementary income.”
He added:
“I consider the participation of more than 330 students particularly important. They had the chance to visit farms, meet people working in production and understand where the food we eat every day comes from.
It is invaluable for our children to gain hands-on experience, become familiar with nature and appreciate the importance of healthy eating, protecting the environment and respecting producers’ hard work. We want these educational visits to continue and to build lasting partnerships between schools and agricultural businesses in our region.
I would also like to warmly congratulate our Regional Councillor for Agricultural Economy and Veterinary Affairs, Dimitra Angelaki, as well as the staff of the Directorate of Agricultural and Veterinary Policy and the other relevant regional services, both for designing and successfully delivering this initiative and for their systematic day-to-day efforts to support the primary sector and effectively manage the issues within their remit. They carry out this work with dedication and professionalism. Their contribution is invaluable and deserves the recognition and trust of us all.
Our goal is for ‘Open Farm Days’ to become an established, dynamic event that continues to evolve and attract more producers, residents and schools. We will continue to invest in the strengths of our region through initiatives that create genuine prospects for growth and bring residents closer to Attica’s land and its people.”
Activities and results
The programme for the first “Attica Open Farm Days” was built around three main areas: training and support for producers, visits and educational activities at farms, and showcasing local gastronomy. The activities highlighted how farms could make use of their facilities and laid the groundwork for continued cooperation with the education community and organisations in the agri-food sector.
1. The “Attica Open Farms” network: Training and know-how for producers
An important part of the event was preparing the farms and agri-food production units that joined the new “Attica Open Farms” network. Participating producers had the opportunity to attend tailored training sessions and receive individual mentoring on agritourism, designing hands-on experiences, organising visits, pricing services and effectively promoting their activities.
2. Farm tours and school visits
At events hosted by farms and production units, residents had the chance to tour crops and facilities, learn about traditional and modern production methods, and follow the journey of local products to consumers’ tables.
For students, the organised educational visits offered a chance to experience first-hand the crops, production facilities and processes behind the food we eat every day. Under the central message “The classroom goes out into the community to discover its home region”, the visits used the farm itself as a place of learning, combining theoretical knowledge with practical experience.
3. Gastronomy meets agricultural production at Open Farm Agora
The programme concluded with a two-day event at Open Farm Agora, held at the facilities of the Central Markets and Fisheries Organisation (OKAA), where local produce featured in presentations, tastings and cooking workshops. Visitors had the opportunity to sample products from Attica and discover ways to use them through traditional and modern culinary approaches.
Cooking demonstrations featuring the Acropolis Chef’s Club of Attica drew particular interest. The club’s president, Konstantinos Mouzakis, and board member Thanasis Karaindros used products from participating producers to present creative dishes that showcased the quality and potential of local agri-food products. Their participation forms part of the club’s long-standing cooperation with the Region of Attica to promote local products and Greek gastronomy.