Bulgaria was awarded first place for best female organic farmer at the European Awards for Organic Production

Albina Yasinska from the organic farm „Rozino" is the Bulgarian recognition in European organic farming

At this year's fourth edition of the EU Organic Awards, the ceremony of which took place on 23.09 in Brussels, Bulgaria was awarded first place for best female organic farmer.

The award was presented to Albina Yasinska, who manages the organic farm „Rozino”, located in the Rose Valley, between Klisura and Rozino. The farm's lands are within the scope of the „Natura 2000” program and fall within the territory of the „Central Balkan” Biosphere Park between Stara Planina and Sredna Gora.

 „Rozino“ is the first agricultural enterprise in Bulgaria certified according to ESG in the "Ecology and Environment" direction, with a fully closed production cycle. In the production of organic dairy products, meat, and ice cream, the farm follows the principles of permaculture and zero waste, while promoting local employment and education. The organic farm is an example of how transparent and sustainable agriculture can be successfully adapted and implemented globally.

Albina Yasinska from the organic farm “Rozino” is the winner in the “Best Organic Farmer (woman)” category at the EU Organic Awards

Since 2022, the EU Organic Awards have recognized excellence across the organic food supply chain in the EU. They are part of the European Commission's action plan for the development of organic production.

Member of the European Economic and Social Committee Stoyan Chukanov emphasized Europe's common goal: „The fourth edition of the organic awards once again demonstrated the community's potential for development through cooperation! But to achieve the goal of 25% organic farming by 2030, we must increase the consumption of organic products and integrate organic farming and other quality schemes into environmental, health, climate, and agricultural strategies.“

The awards are jointly organized by the European Commission, the European Economic and Social Committee, the Committee of the Regions, COPA-COGECA, and IFOAM Organics Europe, with the assistance of the European Parliament and the Council. Each year, 7 awards are presented in 6 categories for the various actors along the value chain in organic production and consumption.

This year, over 100 applications were received from across the EU, with 21 candidates selected from 13 countries. The EU Organic Awards include 6 categories and 7 individual awards, recognizing innovative, sustainable, and inspiring projects that add significant value to organic production and consumption.

Lieven Devreese from Belgium was chosen as the „Best Organic Producer (male)“, who manages Het Polderveld Farm – a community-supported agricultural model that supplies 150 families and a local hospital with organic food, while integrating environmental, social, and economic sustainability. Devreese's farm is socially committed, supporting fair wages and therapeutic activities for patients with psychiatric problems who participate in monthly agricultural activities. Thus, the Belgian model combines the development of organic farming and the inclusion of vulnerable groups from society in the farm's activities.

The „Best Small and Medium-sized Organic Food Processing Enterprise“ in 2025 is from Austria. The bakery Joseph Brotmanufaktur GmbH impressed the jury with its collaboration with small farmers, the cultivation of rare grains, and the development of high-added-value chains.

The „Best Organic Food Retailer“ is the German cooperative  Radis&Bona eG, which offers exclusively organic products from local producers within an 80 km radius.

Restaurant „Peskesi“ in Greece was chosen as the „Best Organic Restaurant/Food Service“ because it combines its own organic farm and close cooperation with local producers in Crete.

The Portuguese city of Valpaços was awarded for introducing sustainable practices, such as composting and organic gardens in schools, and the Estonian county of Võru was recognized for successfully integrating organic food into public catering and fostering cooperation between local authorities and producers.