17-18 September | Poligny, France | Innovative dairy drinks based on co-products of cheese manufacturing

17-18 September | Poligny, France | Innovative dairy drinks based on co-products of cheese manufacturing

Two training sessions related to the case study ‘Innovative dairy drinks based on co-products of cheese manufacturing ‘ and open to the public will be held in Poligny (Jura, France) in September!

Please note that the training sessions will be delivered exclusively in French.

 

  • Réemploi de bouteilles consignées – 17 September 2024 – Maison du Comte
    • Comprendre les différentes typologies de réemploi, et connaître le contexte (acteurs, règlementations) aux niveaux régional et national
    • Partager l’expérience d’acteurs impliqués dans les différentes étapes du réemploi
    • Découvrir un outil d’aide à la conception de scénarios de réemploi basé sur des critères environnementaux en cours de développement dans le cadre de FAIRCHAIN
    • Partager les acquis du projet FAIRCHAIN : A quoi une PME doit être attentive pour se lancer dans le réemploi ?
  • Production de boissons fermentées – 18 September 2024 – Maison du Comte
    • Comprendre le procédé de production du lactosérum en boissons fermentées
    • Bénéficier de conseils pour mettre en place le procédé
    • Discuter collectivement des améliorations possibles du procédé et de sa mise en oeuvre pour assurer son adoption et sa réplicabilité
    • Obtenir une vision complète des réalisations du c as d’études français et des recommandations apportées
    • Evaluer les innovations et le processus de co création mis en place pour les développer

FREE REGISTRATION | FULL PROGRAMME

FF4US has started!

FF4US has started!

The FoodFactory-4-Us international student competition has started! Eight teams have been selected and are currently working on projects around the topic ‘Upscale or downscale a food supply chain to a national or regional level‘.

The  competing teams are developing the following projects:

  1. Barley Bakes – Curation and development of a barley brownie to meet the nutritional needs of 2-15 year olds
  2. Apple Link –  From private gardens to good use – or better yet, juice!
  3. Dabagira – Production of composite flour of selected food as a way of improving food supply chain that result the reduction of malnutrition and stunting
  4. SLSU-Pud Tek – Scaling Up Halang-halang processing in Southern Leyte, Philippines
  5. PAFT de SLSYou – Upscaling of Hilongos’ Native Kakanin: Preserving Tradition in Modern Times
  6. Baker team – Cookies and pastries for special dietary uses made with resistant starch as an ideal fiber source
  7. HighFig – Overcoming the Distribution Maze: A Roadmap to Tackle Logistics Challenges in Bursa Black Fig Distribution

Visit the competition website to get the detailed activity calendar and view session recordings.

The Food Innovation Incubator was presented at a workshop co-organised by CO-FRESH and FOODRUS

The Food Innovation Incubator was presented at a workshop co-organised by CO-FRESH and FOODRUS

This  week, FAIRCHAIN participated in the Innovations in Agri-Food workshop organised by the CO-FRESH and FOODRUS projects in Nitra, Slovakia.

Hartmut Derler (FH JOANNEUM) shared the findings of the Food Innovation Incubator case study with presentations on ‘Consulting, networking and prototyping of products, processes and technologies’ and ‘Collaboration with practice: Findings from the project FAIRCHAIN.’

FAIRCHAIN and its sister projects share cooperation best practices

FAIRCHAIN and its sister projects share cooperation best practices

On 26 October, FAIRCHAIN and four other projects funded on the RUR 06 2020 and RUR 07 2020 calls – PLOUTOS, LOWINFOOD, CO-FRESH, FOODRUS – held a workshop in Brussels in the presence of EC project officers to discuss best practices in cooperation that can be useful to other research projects. These include common tools and processes for information sharing, thematic working groups and joint dissemination actions. A report summarising the main taking from the event is available.

FoodFactory-4-Us Competition 2023 – FINAL CONFERENCE

FoodFactory-4-Us Competition 2023 – FINAL CONFERENCE

The 2023 FoodFactory-4-Us competition on “Increasing innovation in existing short food supply chains (SFSC) to make them stronger and more competitive” is ending soon. Four teams are vying for first place and the coveted prize of attendance at the Sep 2023 Food Hack organized by FAIRCHAIN partner RISE in Umea Sweden.

The Final Conference, where teams present their projects and the winner is decided, will take place online on 1 June 2023 from 13h to 15h. Register here and don’t miss this exciting event!

 

A FAIRCHAIN ‘Food Hack’ will take place from 6 to 8 September 2023 in Umeå, Sweden

A FAIRCHAIN ‘Food Hack’ will take place from 6 to 8 September 2023 in Umeå, Sweden

Photo credit: Fredrik Larsson / Visit Umeå Content Bank

The FAIRCHAIN Food Hack will bring together students and instructors for an intensive 3-day session in which ideas for innovation all along the intermediate food supply chain are presented and refined. The focus will be on the local berry industry of Northern Sweden.

Local students will mix with international prize winners in six teams of three to work out a solution to a specific problem presented by local berry stakeholders. The local students, chosen by their faculty, will work with winners of the 2022 and 2023 editions of the FoodFactory4Us International Student Competition Game.

A local jury of berry experts will evaluate student presentations and their will be winners in several classes: most creative, most motivated, most likely for business success.

Draft agenda and more information coming soon.

Event organized by RISE and IFA.