Discover & Invest
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Lowering the heat, feeding citizens: scaling up a circular model for urban agriculture in Depok City, Indonesia
The Urban Heat Island initiative in Depok City aims to reduce the Urban Heat Island effect and improve climate adaptation by addressing the challenges of rapid urbanisation.
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Cocoa in Sulawesi, Indonesia
Working towards sustainable, certified cocoa in collaboration with Mars.
Last update (07/05/2024):
Business Model Canvas Training: Nurturing entrepreneurial spirit
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Food Smart Cities, Indonesia
Innovating more sustainable ways to produce, distribute and consume food as well as an answer to the challenges of urbanization.
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Coffee in Sulawesi, Indonesia
Restore the Sulawesi coffee in the barista networks.
Last update (28/09/2022):
A year of Toraja coffee: more beans, more income for farmers
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Cinnamon in Kerinci, Jambi, Indonesia
Small-scale cinnamon farmers grow organic vegetables to diversify their sources of income.
Last update (28/09/2022):
Koerintji cinnamon brings sweet deals for farmers
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Promoting sustainable and inclusive rice value chain in Indonesia
Empowering Javanese smallholder rice farmers to improve their businesses through sustainable rice cultivation.
Last update (28/09/2022):
Reducing rice’s environmental impacts and improving farmers’ livelihoods in Central Java
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Payment for Ecosystem Services to foster innovative agribusiness
Transforming farmers into solid business partners and guardians of the forests in Kerinci Seblat National Park landscape.
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Seaweed in Indonesia
With a strong focus on product value adding, and increasing harvest quantity and quality, Rikolto collaborates with seaweed farmers to ensure a stable income for seaweed farmers.
Last update (28/07/2021):
Seaweed in Sikka: Progress and challenges ahead
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The unique varieties of Flores coffee
Rikolto promotes a profitable coffee business with added value for Flores coffee farmers and an open and fair coffee value chain.
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Cocoa in Flores, Indonesia
Helping farmers to end the abusive ijon practice.
Last update (11/02/2021):
The importance of quality control in a fermented cocoa business