The FAIRCHAIN FoodFactory-4-Us Competition 2022 call is open!  

The FAIRCHAIN FoodFactory-4-Us Competition 2022 call is open!  

FAIRCHAIN FoodFactory-4-Us Competition 2022 call is open!  

Students can join the 2022 FoodFactory-4-Us International Student Competition to address the following question:  How can modernization of a traditional food contribute to your regional food value chain? Team of 3-5 students enrolled in any food-related programme anywhere in the world (max 1 PhD student) should send their application by 15 September 2022. We offer online, innovative, learning to improve knowledge and competences and fabulous prizes (and recognition!) for the winning team! Application and participation are completely free of charge 

You may read about previous FoodFactory-4-Us competitions here.

For any questions, please do not hesitate to contact us on ssc@iseki-food.net

Second implementation workshop for the French case study

Second implementation workshop for the French case study

The second implementation workshop took place yesterday for the French case study. The concept of innovative fermented-whey-based drinks selected by consumers was presented, together with the obstacles towards their development and possible solutions .

Learn about Intermediate Food Value Chains and earn a certificate!

Learn about Intermediate Food Value Chains and earn a certificate!

The FAIRCHAIN e-learning programme begins with the launch of the first course, ‘Introduction to Intermediate Food Value Chains (IFVC)’, available from 16 May to 15 July and open to anyone, anywhere, and at any time of day!

After taking this course, you will understand differences between existing FVCs, the development of an IFVC definition, the benefits and challenges in the transition towards IFVCs, and projects/pilots/examples/ways to get involved in IFVCs. The course is open to anyone interested in food chains at any educational level yet geared towards i) farmers and producers who may adapt to their own business what others have successfully developed; ii) policy makers and regulators who may learn about programs and initiatives that benefit all local food chain participants; and iii) consumers who may understand the diversity of FVCs and decide the level of engagement they may have in their own community.

This fully independent online course is structured into five chapters organised as innovative microlearning lessons. These include short videos, PowerPoint presentations, interactive e-learning activities, reading of scientific and lay articles, and website visits. Each microlearning lesson takes only 3 to 8 minutes to complete! And you may start, stop, and come back to the lessons at any time and as often as you wish. Short quizzes monitor your progress throughout, and, in total, the course should take 90 to 120 minutes to complete. All who complete the course successfully will receive a FAIRCHAIN certificate.

The e-learning course is available on the ISEKI-Food Association’s Moodle Platform and easily accessible via the FAIRCHAIN-managed Sustainable Food System Innovation Platform, free of charge!

FAIRCHAIN will be at the Sustainability Science Days Conference 2022

FAIRCHAIN will be at the Sustainability Science Days Conference 2022

FAIRCHAIN partners will deliver three oral presentations on Wednesday, 18 May 2022.

  1. Intermediate value chains as new model for local and regional actors in the agro-food-system – a path towards a sustainable transition? –  Tanja Kaufmann, Bärbel Hüsing, Ariane Voglhuber-Slavinsky (Session 2)
  2. Multi-actor co-creation approach in the establishment of intermediate food value chains –  Ariane Voglhuber-Slavinsky, Bärbel Hüsing, Tanja Kaufmann, Charlotte Freudenberg (Session 2)
  3. Challenges and working practices for the application of Blockchain in intermediate dairy value chains – Genevieve Gésan-Guiziou, Bärbel Hüsing, Karin Östergren, Andreas Papadakis, Theodore Zahariadis (Session 18)

You can register for the hybrid event here, free of charge.

Case study update: High-Tech packaging machine for all actors, from small to mid-sized

Case study update: High-Tech packaging machine for all actors, from small to mid-sized

By Pieter-Jan Loveniers, Imca Sampers (U.Gent), Harald Saelens (Scaldopack) and Thierry Bénézech (INRAE)

The Belgium case study aims to develop an innovative user-friendly packaging machine adapted to the need of small (e.g. farmers) and mid-sized actors (e.g. farmers in agricultural marketing cooperative) (picture). Two options will be followed to ensure an easy cleaning of the machine.

There is a demand for packaging machines for liquid or mashed products adapted to the needs of small and mid-sized actors, that meet the hygienic design standards. The needs are defined as accessible, convenient to use, easy to clean and maintain, aiming at aseptic processes for longer shelf-life products, easy to use using fun and practical packaging for young children, teenagers and of course adults.

The current situation for small actors is manual packaging, which takes time and effort, and/or using machines that are built themselves not even meeting the basic hygiene requirements, offering safe and reliable products at the same level as those offered by large processors.

As the machine will be used by potentially different actors, e.g., farmers or groups of farmers in a cooperative, the equipment must be easy to clean. Two ways are followed to meet these mandatory requirements, (i) an automatic cleaning system attached to the machine and (ii) a design of the machine allowing easy access to all parts, no hidden areas, easy to wash material in an economical time. The part corresponding to the packaging of the products is protected by an aseptic environment linked to a sterile air supply acting as a protective barrier. A sterilization unit for the packaging material may be present if needed.