In June, FAIRCHAIN’s coordinator, Geneviève Gésan-Guiziou will also co-chair a session on “Multi-indicator Sustainability Assessment of Food Systems, Products and Food Process Technologies” and give a presentation on involving stakeholders in the sustainability assessment of a technology or food value chain at the International Congress on Engineering and Food in Nantes. The presentations will be based on the experience and learnings of the FAIRCHAIN project.
The 6th edition of the ISEKI E-conferences “Food production based on food safety, sustainable development and circular economy”” which will take place online from 22 to 24 November 2023.
The e-conference will be organized in collaboration with the University Lucian Blaga (Sibiu, Romania), the University of Life Sciences King Mihai I (Timisoara, Romania), and the ISEKI Special Interest Group (SIG) “Food Structure and Bionanotechnology”.
More information on abstract submission and registration will be published shortly.
On 4 July 2023, the FAIRCHAIN project will organise a session entitled “Intermediate Food Value Chains In Practice” as part of the pre-conference workshop series leading up to the ISEKI-Food Conference 2023 that will take place in Paris at AgroParisTech. To read the workshop description and register, please refer to the dedicated page.
FAIRCHAIN’s coordinator, Geneviève Gésan-Guiziou, will deliver a keynote speech on how to encourage putting technological innovations for food producers and food SMEs into practice at the Green Food Tech Conference that will take place in Montreal from 18 to 19 May 2023.
You can now enroll in a 2.5-hour online course on Introduction to Intermediate Food Value Chains (IFVCs) based on initial research findings of the FAIRCHAIN project. The goal is to provide concrete support to food stakeholders interested in innovative food chains to optimise their performance and further development.
The course is open until 14 July 2023.
The FOOD FACTORY-4-US 2023, supported by the FAIRCHAIN project, gives students in food science the opportunity to submit a project aimed at innovating in existing short food supply chains to make them stronger and more competitive.
Projects must identify a specific challenge/problem in an existing short food supply chain and develop an exploitable solution to that challenge/problem. The aim is to improve the competitiveness of the SFSC in a way that maintains or improves resource efficiency and is climate-friendly, while also leading to the growth of the SFSC towards an intermediate food supply chain. The innovative and exploitable solution proposed may address an economic, social, organizational or technological challenge in the existing SFSC and should be potentially applicable to other SFSCs in other regions. Examples could be anywhere in the value chain including raw materials through processing, packaging, logistics and marketing.
Students taking part in the competition are also expected to take part in an online training programme and a virtual final conference between April and June 2023.
Further details about this year’s edition can be found on ISEKI-Food Association’s website. You may also read our article about the results of the 2022 edition.
Contact: foodfactory4us@iseki-food.net
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