There is agreement that existing food systems contribute to economic, social, environmental, and health-related problems. Dominant systems of long supply chains have advantages, e.g., mass production and lower prices, however, these chains typically concentrate profits and produce ultra-processed foods. While short food supply chains (SFSC) offer fairer prices for farmers and fresh local food, they suffer from limited volumes and higher prices. The FAIRCHAIN project (www.fairchain-h2020.eu) is contributing to the development of intermediate food value chains, which combine elements from short and long, to achieve food systems that are more environmentally, socially, and economically sustainable. The project strategy is co-creation and co-innovation in which all actors in the value chain participate in case studies in the fruit, vegetable, and dairy sectors. Here, technological innovations are now in progress and include i) a hygienic, flexible, and portable filling machine; ii) use of postharvest streams for food or cleaning materials; and iii) information and communication technologies such as global positioning software and blockchain technology to maximize quality products. These innovations are continuously being tested and improved with stakeholder input. Other FAIRCHAIN case studies address organisational and social innovations also with the aim of promoting intermediate food value chains.