Best Practice

Good practices are a coherent set of actions, in a particular context, that have worked well or excellently, and these good practices are expected to work in similar contexts with similar results. Systematized good practices allow us to learn from the experiences and learning of others, and apply them more broadly.

From EUROSMES net, a set of good practices, developed by other European SMEs in the different functional areas of the enterprises—with a particular emphasis on the area of Foreign Promotion—, have been compiled and made available to the SMEs.

Neatcork: Spanish-German business partnership marks the end of tainted wine

Spanish entrepreneurs and German researchers have popped the cork on a new partnership aiming to produce a taint-free cork. Thanks to EU help, Maquinaria Moderna, a Spanish small business specialising in the bottling of wine and champagne, joined forces with a team of researchers from the Institute of Plasma Research in Germany to put this idea in practice.

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Micro-credit brings organic growth to Ireland

Access to credit for SMEs can still prove a major hurdle, but it needn’t! As one Irish entrepreneur has discovered, there are always solutions, you just need to know where to look.

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FALLWATCH – New fall detection device to improve safety of elderly people

The Vigi'Fall™ device developed in FALLWATCH project is the first miniaturized wearable and radiocommunicating fall detection device for the elderly. It consists of a miniaturized radiocommunicating embedded electronics device patched to the person. It has to date no equivalent around the world in the area of health parameters monitoring of subjects with a health status demanding a permanent survey.

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International cooperation in the development of a new concept of solar refrigeration for food industry

MEDISCO (MEDiterranean food and agro Industry applications of Solar COoling technologies) aimed to develop, test and optimize solar thermally driven cooling concepts for the food and agro industry in the Mediterranean region, which under local conditions could result economically and socially sustainable.

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Estonian and Iberian SMEs partner for global results

On the other ends of Europe, the Baltic and Iberia seem unlikely sources for a partnership. But with the assistance of the Enterprise Europe Network, two small technology enterprises from these countries have created a winning team to break outside the EU market. Internationalisation at its best.

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Kit.Brunello.System (KBS)

Its objectives are to make businesses aware of the need for timely planning of the transfer and to assist them throughout the process.

KBS is a set of tools for managing business transfers, including:

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International collaboration for making a pizza with less fat (CHEESECOAT Project)

A low-fat pizza starts with low-fat cheese. Scientists working within a European research project made mozzarella-type cheese from skimmed milk, bringing fat content from 21% down to just 3% – the taste was still excellent.

Mariela Serrano, a molecular geneticist with CSK Food enrichment says the difference is evident: “We made cheese that contains 3% fat, produced with specially designed bacterial cultures. We can see that this cheese contains very little fat, because its texture and colour are different from what we see in regular mozzarella.”

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Distribution of information on internationalisation services and instruments (KiVi)

The KiVi project is coordinated by the Confederation of Finnish Industries EK and Employment and the Economic Development Centres (TE-Centres) in cooperation with chambers of commerce and the Federation of Finnish Enterprises.

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