FAIRCHAIN partners will deliver three oral presentations on Wednesday, 18 May 2022.
- 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)
- Multi-actor co-creation approach in the establishment of intermediate food value chains – Ariane Voglhuber-Slavinsky, Bärbel Hüsing, Tanja Kaufmann, Charlotte Freudenberg (Session 2)
- 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.
Our sister project LOWINFOOD is organising a workshop on 30 March 2022 dedicated to innovation dynamics in agri-food value chains. The objective is to share knowledge and connect researchers and stakeholders.
CLICK HERE to view the programme and practical details.
By Luminita Ciolacu, Katherine Flynn, and Luis Mayor (ISEKI-Food Association, AT)
In fact, the definition of IVFC is a matter of discussion and essential and optional characteristics were recently proposed by the FAIRCHAIN project.
An IVFC combines the best characteristics of the typical long food value chains and the more innovative short food value chains. FAIRCHAIN partner Fraunhofer Institute for System and Innovation Research identified essential and optional characteristics of IFVCs. Based on these, they formulated a definition. Dr. Bärbel Hüsing and Tanja Kaufmann gave a webinar on this to the FAIRCHAIN consortium in October 2021. The webinar included an introduction to the concept and background of food value chains, real-life examples of IFVCs as well as the pathways to be used towards IFVCs.
Short and engaging videos (5 to 8 minutes each) from the webinar are now available on FAIRCHAIN’s YouTube channel.
The first FAIRCHAIN general assembly was held at INRAE headquarters in Paris from 23 to 25th November 2021. During the meeting project partners provided an overview of the key achievements during this first year, points of improvement were discussed, and plans were made for the work process in the coming year, with particular attention on collaboration and cross-fertilization between case studies.
Overall the first year of the project was rich and stimulating. FAIRCHAIN partners developed technological and organisational innovations with special focus (but not only) on: a flexible filling machine, new whey-based drinks, blockchain technology and ‘zero waste’ distribution modes. The co-creation process started with assessment of current value chains and involved stakeholders in Goal-defining workshops. Working groups with other European projects and European bodies’ meetings contributed to sharing work on sustainable food systems. Soon, in collaboration with the CO-FRESH project, the updated “Sustainable Food System Innovation platform” will be launched!
The European Federation of Food Science and Technology (EFFoST) held its 35th international conference in Lausanne from 1-4 November 2021. FAIRCHAIN partner ISEKI delivered the presentation Improving food system sustainability through technological, social, and organizational innovations in intermediate food value chains to introduce our project’s objectives, case studies, and expected results.
As part of our networking activities, we participated in a workshop organised by CO-FRESH on the design of co-creation activities that foster innovation in food value chains on 9 June 2021.