The April 2024 newsletter has been published!
In this seventh issue, you will find updates from our case studies as well as information about training opportunities, new publications, dissemination and external cooperation activities. Happy reading!
Case study update: Introducing the Food Innovation Incubator – Cultivating the Future of Food!
The final co-creation workshop of the Austrian case study was held on the 21st of March. In the goal-defining and implementation workshops held in spring 2021, stakeholders from the Styrian fruit and vegetable value chains were invited to participate. Based on the workshop results, a program for the Food Innovation Incubator was defined, and activities within the three incubator modules (1) innovation coaching, (2) knowledge transfer, and (3) networking were executed. During the final co-creation workshop, the conducted activities and results were presented and discussed with the respective stakeholders. This discussion encompassed policy perspectives and options for the continuation of the Food Innovation Incubator beyond the conclusion of FAIRCHAIN. This workshop was organized in collaboration with Fraunhofer Institute for Systems and Innovation Research.
On the demonstration day event, practitioners will be invited to participate in workshops and observe the results of the incubator. The target audience for this event includes farmers, food entrepreneurs, and students. During this event, videos will be recorded and made available, showcasing interviews with stakeholders documenting their experiences collaborating with the Food Innovation Incubator team.
Case study update: Fruit co-products as additional value for regional stakeholders
European fruit chains can increase the value they create from their co-products, like apple pomace or apricot pits. These are underexploited and could be locally valorized according to the full principles of circular economy! In Wallis, south Switzerland, FAIRCHAIN partners are producing vinegar via fermentation of wet co-products like apple pomaces. This vinegar has many promising applications in agronomy and detergency. After making vinegar, the left-over is used to feed mealworms for alternative protein sources, and bio-digested to produce renewable energy and compost.
In parallel, an innovative regional business concept can valorize apricot pits and other woody coproducts using pyrolysis technology to generate three valuable outputs: local renewable heat, biochar-based fertilizer/soil enhancer, and carbon credits contributing to regional climate strategies.
This cascade of fruit co-product valorization has started to generate new regional and circular business models based on the use of apple pomace for vinegar and pits as biochar and renewable heat. These innovations can add value to the business models of at least seven regional organizations, including Biofruits and Cogiterre.
The photos above show some phytosanitary tests on the field and the production of the vinegar from co-products (decantation phase).
Case study update: Helping a mid-sized cheese dairy and its associated farmers
The aim of the French Case Study is to help a medium-sized cheese dairy and its affiliated farmers in Eastern France (Bourgogne Franche-Comté) to find innovative solutions to utilise whey and possibly generate income from it at regional level. Cheese whey, produced in small quantities and in geographically isolated areas, is often disposed of in wastewater treatment plants, sent to biodigesters or fed to animals. The idea of the case study is to offer an innovative way to use cheese whey by producing innovative fermented drinks based on whey and fruit juices, and by marketing and distributing them in returnable and reusable bottles.
During the last months, researchers at INRAE in Rennes and Laboratories Standa developed the drinks. The process was then adapted on a pilot scale and the drinks was produced by Enilbio in Poligny using whey from the Monts et Terroirs cheese dairy in Vevy (belonging to SODIAAL). The development was accompanied by market and consumer research to assess consumer acceptance of these drinks and the deposit system (Actalia Innovation and Petrel), and by environmental and economic assessments (INRAE, DSS+) to guide development choices.
The new drinks come in several flavours: sparkling with elderflower, apple or grape juice, and non-sparkling with apple/apricot or apple/raspberry fruit juice.
On 7 December 2023, the project partners met in Poligny with local stakeholders, representatives of cheese dairies, the Bourgogne France-Comté region, fruit juice producers and breweries. They tasted the drinks and enjoyed them! The progress made since the launch of the project is enormous.
What are the next steps?
What needs to be done now to popularize these innovative whey-based drinks is first consumer studies in real-life situations for a final assessment of acceptance, and then identification of the most appropriate business models. Finally, an environmental, social, and economic assessment of the new value chains for “whey-based drinks in returnable bottles” will be carried out with a focus on medium-term sustainability at regional level.
Case study update: Dairy product traceability
In the Greek Case Study, we employ blockchain technology to improve traceability, transparency, and information sharing in the context of two dairy processes chains that of the PDO Feta cheese and traditional sheep yoghurt. The blockchain-based traceability platform stores information on milk origin, milk content, and production processes for these two dairy products so that it can be later offered to the consumers. Blockchain allows a decentralized platform, where the production stakeholders contribute information which is immutably registered. Consumers have access to this information after scanning a QR code on the Feta cheese or sheep yoghurt package they have at hand or are considering buying.
This period has marked the completion of the platform design and implementation, including the Ethereum smart contracts that prove the integrity of the traceability data and the compliance of the production with the rules stemming from the legislative framework and best practices of the dairy. During this period the approach and the results have been verified through on-site piloting in Stymphalia dairy under realistic conditions. A series of Feta cheese and sheep yoghurt productions were realized and tested with the FAIRCHAIN consumer timeline blockchain-based traceability application.
The products were provided to stakeholders, consumers and to consortium members during the September 2023 project plenary meeting that took place in Greece.
Case study update: Berries in the community
As we journey through the FAIRCHAIN project, we’re excited to share our latest achievements within the Swedish Case Study in nurturing sustainable and community-focused berry value chains, locally placed in Bjurholm in Sweden.
Our engagement in Bjurholm has led to the creation of “Bär-i-bygden,” a community-centric model set to create an alternative to the international berry industry by fostering local pride and prosperity. This organization encourages passionate local ambassadors, with tailor-made solutions that resonate within our community. Through co-creation and dynamic workshops, we’ve brought together a diverse spectrum of stakeholders, from tech to policymakers, fostering a collaborative environment that triggers innovation across the entire berry value chain.
We’re also proud to report progress in reducing transportation-related carbon emissions through smarter berry picking and distribution strategies, promising significant environmental benefits. And our ICT tool development is yielding promising results, poised to streamline berry picking processes and reduce resource strain. With initial models ready for field testing, we’re on the edge of transformative change.
Keep an eye out for more updates as we journey towards a more sustainable and prosperous berry industry right here in Sweden!
Past and upcoming events
• B2B event in February-March: We had an exciting B2B event where local berries took center stage in Umeå and Bjurholm stores. We evaluated the market potential of local picked berries and deepened relations with local businesses.
• Final co-creation event: Thursday, March 21st, we had our final co-creation event, showcasing our progress, business concept and ICT tool.
• Demo event: Friday, August 23rd, we will showcase our innovative business concept and ICT tool. Your insights will be invaluable as we continue to refine and innovate.
• Berry festival: August 24th, we come together to celebrate our local berry herritage at a delightful festival. Stay tuned for more details!
• Scaling up berry picking: We’re actively exploring ways to scale up berry picking to meet growing demand, aiming for production levels of 2-5 tons.