How to encourage putting technological innovations for food producers and food SMEs into practise : The experience of the EU-FAIRCHAIN project
Résumé
The transition towards a more sustainable food system requires that small and mid-sized enterprises increase their economic competitiveness and resilience and strengthen their innovation capacity. However, their specific needs are often neglected, especially in innovation processes that focus on large and expensive improvements.
The H2020 project FAIRCHAIN (https://www.fairchain-h2020.eu/) proposes development and adaptation of innovations that strenghen the position of small and mid-sized farmers and processors in the food chains and allow the scale-up and expansion of the production of nutritious food at a regional level. This talk will present some technical and technological innovations devoted to SMEs and producers which may increase food sustainability: as examples the development of an innovative healthy fermented whey-based drink to upgrade the value of whey, a co-product of cheese manufacture ; the development of an innovative packaging machine for liquid or viscous food products in the dairy and fruit & vegetables and dairy sectors, using green or sustainable packaging materials and designed to fulfil hygienic requirements ; or the development of the blockchain technology to improve the traceability , transparence and information sharing, that is of major importance when increasing the number of intermediaries in the food chain.The main challenges in adopting these innovations have been identified thanks to a co-creation process and assessment framework. This talk will discuss these challenges, as well as supporting and hindering factors for putting innovations into practice and possible solutions for their successful implementation
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