Sector: Agriculture
This best practice integrates meat processing, green technologies, and vocational education & training to strengthen the local value chain and empower female entrepreneurs and workers.
Key features:
Sustainable supply network: Hako sources livestock from local small-scale farmers who adopt climate-smart animal husbandry practices (e.g. optimized feed, waste management).
Green operations: The plant is retrofitted with energy-efficient machinery, wastewater recycling systems, and green packaging (e.g. compostable trays).
Training & upskilling: In collaboration with vocational schools and VET centers (aligned with G-FEB’s mission), Hako implements modular training courses (food safety, green processing, product innovation) for its employees and for women from nearby communities who wish to enter the food industry.
Entrepreneurial support: Female employees with strong performance are offered seed grants, mentoring, or micro-running support to launch small value-added ventures (e.g. specialty smoked meats, local deli products) using Hako’s infrastructure or distribution channels.
Target groups / Beneficiaries:
Women (rural, unemployed or underemployed) seeking technical & entrepreneurial skills in the food sector
Hako’s workforce (both new hires and existing)
Local livestock farmers supplying raw materials
Local market / consumers benefiting from higher-value, sustainable, traceable meat products
VET centers and trainers as partners of innovation and curricula development
Impact and Outcomes
Operational gains: Over 24 months, energy consumption in processing declined by ~25%, water usage reduced by ~30%, packaging waste cut through compostables and recycling.
Employment and inclusion: 30 new jobs created, of which ~65% are women — many from rural backgrounds.
Product & market expansion: Launch of 6 new “green-verified” meat lines; revenue increase of 30% in two years.
Upskilling & mobility: ~100 women from surrounding areas completed modular training; 20 of them started micro-enterprises or joined Hako as personnel.
Replication & visibility: Hako’s model was used as a showcase in regional VET forums, attracting interest for replication in other agri-food sectors. Strong commitment from management to invest in green upgrades
Deep collaboration with VET institutions and use of modular training aligned with labor market needs (one of G-FEB’s core aims)
Clear incentive structure for trainees and employees (merit, seed funding, clear career paths)
Transparent traceability and branding (consumers willing to pay a premium for sustainably made, local food)
Transferability & Scalability
To other food sectors: The modular training curricula (hygiene, green processing, innovation) can be adapted to dairy, fruit/vegetable processing, fish, or bakery.
To other countries: The model can be piloted in other Balkan or Turkish regions, with local adaptation of feed, regulations, and supply chains.
To non-food manufacturing: Principles (green energy retrofit, waste recycling, staff upskilling, entrepreneurial spin-offs) can be transferred to textiles, furniture, or light manufacturing.
Scaling approach: Start with pilot units, measure KPIs (energy, waste, trainees), document lessons, then scale up or replicate via partnerships or franchising.
The company is open to collaborating with regional partners (VET centers, NGOs, government) to create green-entrepreneurship incubators in rural municipalities.
Hako encourages inclusion of marginalized groups (women with lower education, single mothers, refugees) in training cohorts.