Blue Social Growth channels, e-learning platform and activities offer you international exposure and opportunities to pitch your ideas to social investors.
This website was realised in the frame of the project ‘Blue Social Growth Entrepreneurship’ (Project n. 2018-1-IT02-KA204-048365) within the European Programme ‘Erasmus Plus KA2 Strategic Partnerships for Adult education’. This project has been co-funded by the European Commission.
Blue Social Growth provide you the needed entrepreneurial skills and educational content to increase your awareness of your ecosystem specificities and emerging opportunities for growth. Enhancing the social element and environmental sustainability of your ventures can provide you strong competitive advantages to compete at the global market.
The program is offered for free
BEST PRACTISES
Phee: Phee company uses the dead leaves of sea grass, Posidonia Oceanica, which are washed up inhuge quantities along many Greek coasts.
Cheese Farm: Production of local cheese by a group of refugees and permanent residents
Cheese Farm: Production of local cheese by a group of refugees and permanent residents
Melissokipi Karagiorgi: Production of Psara Island traditional raw thyme honey and other traditional local products
Honey bees help the local ecosystem
Harriet’s Hydra Horses: Horse riding servicesto places of Hydra
The riding help and protect the local ecosystem
Diving centre: Cultivate a love for the sport of scuba diving and encourage the protection of the Mediterranean Sea. Main Activities: Gear Renting Scuba Dives Discover Scuba Diving Night Scuba Diving Wreck Scuba Diving Snorkelling Boat Trips
GetCruiseINN is the first student’s entrepreneurial competition takes place in a CRUISE. Dynamic students develop their innovative disrupting ideas in the Tourism sector while cruising in the Aegean Seas.
SOFFA is the result of co-creation with the populations of survivors of trafficking and refugees.
NostimoSalt: Nostimo’s mission is to bring to both the Greek and international markets one of the highestquality but currently underexploited Greek products
Funded by the Erasmus+ Programme of the European Union