The overall objective of LOF is to develop and promote local and organic food as instruments for supporting sustainable rural development. The partners aim to (1) develop the small-scale processing of local and organic food by farmers and other enterprises; (2) improve the direct marketing and increase the purchasing of local and organic food; and (3) to maintain and enhance the traditional local food culture, including local speciality products, fresh seasonal products, traditional food preservation techniques and the collection of wild foods. Achievements: The operation brought together 8 partners from three countries (Estonia, Sweden and the UK) with a common interest in sharing experiences in the potential of local and organic foods as instruments for rural/regional development. The operation was well-received in each participating local area and all of the planned activities of the operation were successfully finalised. The basis of the operation was the strong regional, national and trans-national partnerships forged between the participants. This included exchanges of products, experiences and best practice providing valuable mutual business support and development. Regular steering group meetings helped to stimulate the partners and underpin the partnership. The outputs from the activities of the operation have included kick-off and wrap-up workshop; conference on 'Local Organic Food'; 3 special topic workshops and practical visits; 4 practical study tours; a total of 13 practical training seminars conducted by trainers from Sweden, Estonia and the UK; 14 regional seminars and workshops; policy workshop; and; 5 steering group meetings. Additionally 3 baseline studies, flyer and final booklet; 8 electronic newsletters, and recommendations for local strategies/policy were compiled. A number of country specific pilot/demonstration activities were also executed and will continue after the finalisation of the operation. These activities allowed local participants from each partner area to actively learn from each other and to develop an in-depth understanding of many aspects of small-scale processing, traditional food culture and direct marketing that are highly relevant to their own circumstances. Some of the specific pilot/demonstration activities undertaken also proved to be useful incubators of innovative practical action and have resulted in the benefits of the operation becoming much more widespread as more local beneficiaries were involved. The outputs achieved during the operation contributed to the following results in the participating regions: increased understanding of opportunities for developing small-scale processing and direct marketing of local and organic food and the maintenance/enhancement of traditional local food culture; successful transfer of practical experience in processing and marketing of local and organic food, and the maintenance/enhancement of local food culture; increased capacity of target beneficiaries; initiation of new approaches for promotion of small-scale processing of local and organic food, and; an increase in local capacity to promote the increased production, processing and consumption of local and organic food. The operation also established a robust and active partnership that will continue to co-operate after the finalisation of the operation The need for follow-up activities building upon the experience gained during the operation was very clearly recognised by all partners and a number of new project ideas are under discussion.