“Apo Kinou” strives for self-sufficiency and the development of an independent community with creative productive activity, based on four pillars: small-scale production using ecological methods, the provision of low-intensity services centered on people and nature, education through alternative methods based on ethics and love, and the preservation, promotion, and renewal of the arts, local traditions, folk culture, and Cretan food culture.
They are active throughout the entire agri-food chain: from cultivation with natural methods and old seeds to direct distribution from farm to table, packaging, and the creation of original identity-driven products such as vrouva mustard and sour-apple ketchup. At the same time, they develop catering, agritourism, and cooking services in their visitable fields and packaging facility, proposing an alternative food model and offering their own response to contemporary crises.
The Cooperative Self-Sufficiency Community “Apo Kinou” (“Together”) is one of the oldest Social Cooperative Enterprises in Greece. It was founded in the spring of 2013 in Heraklion by people from different backgrounds who shared a common vision for a world based on trust, human relationships, and collectivity. Their goal was a fair and ethical life, harmoniously integrated into the natural environment, with respect for sustainability and with meaningful contact with the arts and culture.
“Apo Kinou” strives for self-sufficiency and the development of an independent community with creative productive activity, based on four pillars: small-scale production using ecological methods, the provision of low-intensity services centered on people and nature, education through alternative methods based on ethics and love, and the preservation, promotion, and renewal of the arts, local traditions, folk culture, and Cretan food culture.
They are active throughout the entire agri-food chain: from cultivation with natural methods and old seeds to direct distribution from farm to table, packaging, and the creation of original identity-driven products such as vrouva mustard and sour-apple ketchup. At the same time, they develop catering, agritourism, and cooking services in their visitable fields and packaging facility, proposing an alternative food model and offering their own response to contemporary crises.