The publications on this site are intended to furnish users with general information. They represent the opinions of the authors who posted them and not necessarily those of the projects involved nor of the European Commission. They are not endorsed by the projects involved, nor the European Commission, nor the site host. Displaying 1 - 141 of 141

FOODRUS - Danish Pilot Solutions - DK subtitles

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2024
Author(s): FOODRUS
Project: FOODRUS
Short description: Discover the FOODRUS solutions tested in Denmark
Publication type: Video
Language(s) (if not English):
Weblink: Open

FOODRUS - Danish Pilot Solutions - EN subtitles

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2024
Author(s): FOODRUS
Project: FOODRUS
Short description: Discover the FOODRUS solutions tested in Denmark
Publication type: Video
Language(s) (if not English):
Weblink: Open

FOODRUS - Slovak Pilot Solutions - SK subtitles

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2024
Author(s): FOODRUS
Project: FOODRUS
Short description: Discover the FOODRUS solutions tested in Slovakia
Publication type: Video
Language(s) (if not English):
Weblink: Open

FOODRUS - Slovak Pilot Solutions - EN subtitles

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2024
Author(s): FOODRUS
Project: FOODRUS
Short description: Discover the FOODRUS solutions tested in Slovakia
Publication type: Video
Language(s) (if not English):
Weblink: Open

FOODRUS - Spanish Pilot Solutions - ES subtitles

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2024
Author(s): FOODRUS
Project: FOODRUS
Short description: Discover the FOODRUS solutions tested in Spain
Publication type: Video
Language(s) (if not English): Spanish
Weblink: Open

FOODRUS - Spanish Pilot Solutions - EN subtitles

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2024
Author(s): FOODRUS
Project: FOODRUS
Short description: Discover the FOODRUS solutions tested in Spain
Publication type: Video
Language(s) (if not English):
Weblink: Open

Automatic System for Food Waste Assessment at Household

Stakeholder type: Consumer, Policy maker, Technology provider, Other
Year: 2024
Author(s): Institut "Jožef Stefan"
Project: WASTELESS
Short description: This tool, which is tailored to everyday use, supports the measurement of food waste in households and is intended to improve and validate existing methods such as surveys. The tool includes a set of features to measure and estimate various types of food waste generated in households. The developed tool will be demonstrated on a representative sample of households to ensure its reliability and applicability. The core of this tool is a user-friendly scale complemented by a dedicated application for cell phones that enables seamless data collection and transfer to a centralized database. The data collected is then analysed and the results obtained are extrapolated to a wider population, allowing a more comprehensive evaluation of the parameters traditionally determined with questionnaires and interviews.
Publication type: Video
Language(s) (if not English):
Weblink: Open

Unlocking the Potential of Spent Mushroom Substrate (SMS) for Enhanced Agricultural Sustainability: From Environmental Benefits to Poultry Nutrition

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2023
Author(s): Filipa Baptista, Mariana Almeida, Jéssica Paié-Ribeiro, Ana Novo Barros and Miguel Rodrigues
Project: WASTELESS
Short description: In this comprehensive review, we delve into the myriad applications of spent mushroom substrate (SMS) in agricultural contexts, with a particular emphasis on its role in fostering sustainable poultry production. Our examination spans three key domains: the use of SMS in fertilizers, its impact on environmental factors and gas emissions, and its contribution to poultry nutrition. This review synthesizes findings from multiple studies that underscore the potential of composted SMS as a viable alternative to conventional inorganic fertilizers, effectively meeting crop nutrient needs while mitigating groundwater contamination risks. Moreover, we highlight the substantial environmental advantages associated with the utilization of SMS and poultry waste, including reductions in greenhouse gas emissions and the promotion of sustainable waste management practices. Additionally, we explore the promising outcomes of integrating SMS into animal feed formulations, which have demonstrated significant enhancements in livestock growth performance and overall health. In sum, this review underscores the versatility and untapped potential of SMS as a valuable agricultural resource, with a particular focus on its role in advancing sustainable practices, optimizing nutrient management, and harnessing the value of organic waste materials, especially in the context of poultry production.
Publication type: Article
Language(s) (if not English):
Weblink: Open

Characterization of Sodium Alginate-Based Films Blended with Olive Leaf and Laurel Leaf Extracts Obtained by Ultrasound-Assisted Technology

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2024
Author(s): Márcio Moura-Alves, Victor Gomes Lauriano Souza, Jose A. Silva, Alexandra Esteves, Lorenzo M. Pastrana, Cristina Saraiva and Miguel A. Cerqueira
Project: WASTELESS
Short description: Due to environmental concerns, there is an increasing need to reduce the use of synthetic and non-renewable packaging materials to reduce waste and increase sustainability. This study aimed to characterise sodium alginate edible-based films (SA) incorporated with laurel leaf extract (LLE) and olive leaf extract (OLE) obtained by ultrasound-assisted extraction. Determination of total phenolic content, antioxidant, and antimicrobial activity was performed for the extracts and films. Also, thickness, tensile strength, elongation at break, modulus of elasticity, opacity and colour, moisture content, water vapour permeability (WVP), Fourier-transform infrared spectroscopy (FTIR) spectra, and surface morphology by scanning electron microscope (SEM) analyses were performed for the films. LLE yielded better results in terms of phenolic content (195 mg GAE/g), antioxidant (2.1 TE/g extract) and antimicrobial activity (MIC at 1% for Listeria monocytogenes and Staphylococcus aureus, and 1.8% for Enterococcus faecalis). For the films, the simultaneous incorporation of LLE 1% (w/v) and OLE 1% (w/v) resulted in a significant reduction of approximately 2 log CFU/g against S. aureus. The addition of LLE and OLE extracts also proved to improve barrier properties (lower WVP for SA films with LLE 1% + OLE 1%, 3.49 × 10−11 g m−1 s−1 Pa−1) and promoted changes in resistance and flexibility. The results demonstrated that active alginate-based films can be valuable for enhancing food preservation.
Publication type: Article
Language(s) (if not English):
Weblink: Open

Evaluation of the Effects of Food Safety Training on the Microbiological Load Present in Equipment, Surfaces, Utensils, and Food Manipulator’s Hands in Restaurants

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2024
Author(s): Miguel Castro, Kamila Soares, Carlos Ribeiro and Alexandra Esteves
Project: WASTELESS
Short description: Training food handlers is essential to ensure food safety. However, the efficacy of training programs relying solely on theoretical information remains uncertain and often fails to induce significant changes in inadequate food practices. Training programs in good hygiene and food safety practices that integrate theoretical and practical approaches have emerged as a vital tool, enabling food handlers to apply their knowledge during work hours and clarify doubts. This study aimed to assess the impact of food safety training based on theoretical and on-the-job training on the microbiological counts of equipment, surfaces, utensils, and food handler (FH) hands. The hygiene and food safety conditions of four restaurants were analyzed through facility checklists, employee questionnaires, and microbiological analyses conducted before and after training. Eight sample collection moments were conducted at each restaurant before and after training. The pre-training results indicate that 15% and 26% of analyses for Enterobacteriaceae and total mesophilic aerobic bacteria (TMB), respectively, did not comply with hygiene safety limits. Additionally, 31% and 64% of Enterobacteriaceae and TMB values, respectively, exceeded safety limits on food handler hands. Positive cases of coagulase-positive Staphylococcus (CoPS) resulted from unprotected wounds on some FH hands. The presence of Listeria monocytogenes in drains was also identified as a concern. Following training, significant differences in results were observed. In many cases, there was a reduction of over 80% in microbial load for Enterobacteriaceae and TMB collected from equipment, surfaces, utensils, and food handler hands. The presence of L. monocytogenes in drains was also eliminated after food safety training. In conclusion, this study underscores the importance of effective training in improving food safety practices.
Publication type: Article
Language(s) (if not English):
Weblink: Open

WASTELESS Project Video

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2024
Author(s): ISEKI-Food Association
Project: WASTELESS
Short description: WASTELESS (2023-2025) aims to develop tools and recommendations for measuring and monitoring food losses and waste (FLW) which will ultimately contribute to its reduction by at least 20% annually. The main objective of the project is to develop tools to measure FLW in critical and less-known food supply chains and propose ways of quantifying the data.
Publication type: Video
Language(s) (if not English):
Weblink: Open

Computer Vision-Based Image Analysis

Stakeholder type: Consumer, Policy maker, Technology provider, Other
Year: 2024
Author(s): Hacettepe Üniversitesi
Project: WASTELESS
Short description: Computer Vision-Based Image Analysis Tool is an innovative tool analysing the colour change of the foods in the fridge to correlate this information to the food loss and waste at household level. This tool deals with colour measurement from the 2D image of 3D fresh fruit and vegetable. The system takes the pictures of the selected fruit or vegetable, analyses the image and detects the colour-based deterioration, if any. The deterioration is calculated as area percentage. Finally, this information is correlated to the weight of these fruits or vegetables. This technology will also be adapted to the meat supply chain to evaluate the meat quality according to their colour for further processing.
Publication type: Video
Language(s) (if not English):
Weblink: Open

Surplus Stock Measurement and Management Tool

Stakeholder type: Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2024
Author(s): Fazla
Project: WASTELESS
Short description: Surplus Stock Measurement and Management Tool will enable food chain retailers to identify the food waste at source and plan their procurement and operational processes to eliminate food waste by measuring it. Company-based information will be kept in a product-based cumulative structure and analysed based on region, city, and Storage Keeping Unit (SKU) group. The first part of the tool aims to provide more reliable and validated food waste data at the retailer level. The main purpose of this development represents SKU-based exploratory data analysis by establishing a relational database structure within SKU, regional-based, season-based, etc. The second part of the tool, the Management System, will be coded in line with the Food Recovery Hierarchy. The Food Recovery Hierarchy principle will be coded into the system as a part of the decision-making process. As a result, the system will create lists of products informing the beneficiary if they are suitable for human consumption (e.g. resell, donation), animal feed, biogas production, or recycling.
Publication type: Video
Language(s) (if not English):
Weblink: Open

Unveiling the Potential of Unexplored Winery By-Products from the Dão Region: Phenolic Composition, Antioxidants, and Antimicrobial Properties

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2023
Author(s): Cátia Costa, Joana Campos, Irene Gouvinhas, Ana Rita Pinto, Maria José Saavedra and Ana Novo Barros
Project: WASTELESS
Short description: The winery industry generates significant amounts of organic waste, such as pruning firewood, stems, and wine lees, which can cause environmental issues and affect the economic sustainability and competitiveness of the industry. Given the known antioxidant and antimicrobial properties of phenolic compounds, we analyzed these by-products to quantify their phenolic composition and evaluate the effectiveness of pruning firewood and stem extracts from six autochthonous varieties of the Dão Region in inhibiting the growth of bacteria from diabetic foot wounds isolated from hospital patients. The study employed colorimetric methods to measure total phenols, orthodiphenols, and flavonoids in the phenolic composition. The ABTS, DPPH, and FRAP methods were applied to assess the antioxidant capacity, and the disk diffusion method was applied to determine the antimicrobial activity of Gram-positive and Gram-negative bacteria. The results showed that Jaen had the most ortho-diphenols and flavonoids in pruning firewood, and the highest levels of these compounds were located in stem extracts. Jaen also had the highest antioxidant capacity in both pruning firewood and stems across all methods used. Notably, red wine lees displayed the highest biological and antioxidant activities. Moreover, pruning firewood extract displayed great efficacy in inhibiting the growth of Gram-positive bacteria, making it a promising candidate as a natural alternative against antibiotic resistance, which is a global public health concern.
Publication type: Article
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: Sustainable restaurant certification by Heroes of Responsible Dining

Stakeholder type: Consumer, Industry & Retail, Policy maker
Year: 2024
Author(s): National Food Chain Safety Office of Hungary (Nébih), under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: A certification system was developed by the Heroes of Responsible Dining initiative, which identifies green restaurants and encourages the participants in the food industry to invest in environmentally friendly solutions. The efforts of the partners of the certification system are rewarded by media coverage and receive help in optimising their waste management, energy, and water efficiency, as well as in sourcing raw materials.
Publication type: Report
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: Food matters: Empowering cities to tackle food waste

Stakeholder type: Consumer, Policy maker
Year: 2024
Author(s): Consorcio EDER, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: Cities have an important role to play in preventing food waste generation as they are often responsible for waste management, land use, and local health and food regulations. Each of these policy areas presents opportunities for cities to help citizens, businesses, and institutions to waste less food. By reducing wasted food, cities can stabilise municipal waste management costs and meet climate and sustainability goals. By rescuing surplus food, cities can address food gaps and inequality concerns. By recycling food scraps, cities can minimise what ends up in landfills. The Food Matters project has been developed by the Natural Resources Defense Council (NRDC), which has been working on food waste reduction since 2012. Food Matters is aimed at city policymakers and implementing partners to support decision making about what strategies can be most feasible and effective in their communities to prevent food from going to waste, rescue surplus food for those in need, and recycle food scraps.
Publication type: Report
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: Boroume and Alliance for the reduction of Food Waste in Greece

Stakeholder type: Consumer, Farmer & Cooperative, Policy maker
Year: 2024
Author(s): Municipality of Halandri, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: The NGO Boroume is a non-profit organization that aims to reduce food waste and to fight malnutrition in Greece. Boroume aims to address both the environmental and social implications of food waste. By rescuing and redistributing food, Boroume helps alleviate hunger, reduce waste, and promote sustainable practices. The "Alliance for the Reduction of Food Waste" in Greece is one of the initiatives of Boroume and AB Vassilopoulos. The key focuses of the initiative are: i) raising awareness regarding the importance of food waste prevention, ii) managingand strengthening knowledge exchange between relevant stakeholders, and iii) identifying possible solutions to reduce food waste.
Publication type: Report
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: The Incredible Edible Network

Stakeholder type: Consumer, Farmer & Cooperative
Year: 2024
Author(s): ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: Prior to the development of the Incredible Edible Network, urban land in Todmorden (West Yorkshire, England) was either not used or was used to grow non-edible plants (such as prickly plants). The local communities were not united, did not grow their own food, and would not necessarily support local producers. The Incredible Edible Network is today a large and successful network of people in different cities throughout the UK, and beyond, that creates connections among members of communities by transforming their own urban landscape and by turning disused urban plots into a source of healthy food. The first Incredible Edible group was created in 2008 by a group of friends from the town of Todmorden (north of England) that wanted to make use of the left alone areas of their town. Since then, the model has been expanded throughout the UK and the world through the development of edible gardens from abandoned plots, or town’s green areas as small as a front door garden. Since 2012, the Incredible Edible groups located in the UK are supported by the Incredible Edible Network. Each Incredible Edible group is unique and is adapted to the local context, ideas and wishes of the participants, the businesses and all the stakeholders involved. The motto of the Network is “If you eat, you are in”.
Publication type: Report
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: Sponsor an olive tree with Apadrinaunolivo

Stakeholder type: Consumer, Farmer & Cooperative
Year: 2024
Author(s): Consorcio EDER, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: The strong rural exodus experienced in Oliete (Teruel, Spain) in the last 60 years has caused the abandonment of 100,000 centenary olive trees. In 2014, where the whole world saw useless olive trees, Apadrinaunolivo imagined an engine of well-being and economic development. This project attracts a population that recovers the crops of a very valuable endogenous product such as olive oil and contributes to recover and maintain the ecosystem of the area. At Apadrinaunolivo.org they put all their passion and care into saving and protecting the more than 100,000 abandoned centenary olive trees. They look for sponsors (godparents) with the desire to change the history of Oliete, a small village in the process of disappearing.
Publication type: Report
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: Villa Javier Project and Mejana Gourmet Project

Stakeholder type: Consumer, Farmer & Cooperative
Year: 2024
Author(s): EDER, Consorcio para las Estrategias de Desarrollo de la Ribera de Navarra, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: Since the economic crisis of 2007-2008, social inequalities have increased and, although several entities were working to combat poverty and inequality, it was clear that much remained to be done. Under this premise, the Tudela Comparte Foundation (hereinafter, TC) was born in 2015 in Tudela (37,000 inhabitants) as a non-profit entity. TC is constituted by a group of people belonging to different social, work, and ideological backgrounds. Without any remuneration, they committed themselves to the implementation of a social project to fight poverty and social inequality through the redistribution of food surpluses, therefore ensuring access to a balanced and healthy diet for people in vulnerable situations. TC is aware that, although the fundamental responsibility lies with the public authorities, civil society must push and collaborate by implementing services that, in the best case scenario, may end up being assumed by the local government. TC began its activity in 2016 with the Villa Javier project, offering services to people with exceptional circumstances of vulnerability and with difficulties in accessing a balanced and healthy diet on a regular basis. The Villa Javier project offers: A reception service aimed at assessing and monitoring the degree of vulnerability of people; A soup kitchen program called Villa Javier aimed at adults (based on donations); A self-service program called El Capacico with free food aimed at families with underage children or other people dependent on them (based on donations); A training program called El Semillero to facilitate the reintegration of the program participants into a social and work life. In addition, in 2019 the Villa Javier project (food, training, and accompaniment) developed an additional assistance project with the creation of employment opportunities for vulnerable people, especially women. TC began working on the implementation of a social integration project in the agri-food sector, so that in 2021 this new activity became a commercial company called Mejana Gourmet S.L.U. The company works on two activities: The El Obrador converts raw materials (partly donated and partly purchased) into innovative food products of high organoleptic and nutritional quality, and the Los Huertos de La Mejana that produces local organic products using underutilised land. The land is given to TC free of charge. The agricultural production of Los Huertos de la Mejana supplies the El Obrador, the Villa Javier soup kitchen and El Capacico.
Publication type: Report
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: A Food Waste Measuring Tool

Stakeholder type: Consumer, Industry & Retail, Technology provider
Year: 2024
Author(s): FEBEA Federation Europeenne de Finances et Banques Ethiques et Alternatives, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: In Europe, it is estimated that around 88 million tonnes of food are either lost or wasted. This takes place while 33 million people are unable to afford quality food globally. In Finland, the food waste generated by households every year amounts to 107-137 million (around 25 kilos per person and 500 million euros thrown away). Therefore, food waste has a great impact both on the economy as precious work and resources go to waste (ie. land use, energy, water resources etc.) and on the environment as it contributes to climate change and biodiversity loss. In order to tackle the above challenge, Paulig, together with the Natural Resources Institute in Finland (Luke) launched a free-of-charge calculator, which allows Finnish households to estimate their food waste in a holistic manner ie. the amount, the climate impact, and the monetary value of such waste. Such endeavour aims to reduce food waste and therefore lessen the burden it represents for both the economy and the environment. Indeed, reducing food waste leads to financial gains and a reduction of greenhouse gas emissions.
Publication type: Report
Language(s) (if not English):
File attachment: View

Good practice for Sustainable Food Systems in a circular economy perspective: The GemüseAckerdemie programme

Stakeholder type: Consumer, Other
Year: 2024
Author(s): TMG - Business Upper Austria, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: The GemüseAckerdemie trains school teachers so that they have the knowledge and material to teach their pupils on food production. The children therefore learn where the food on their plates comes from using the GemüseAckerdemie own farmland. This also gives children a unique experience to become connected to nature and the outdoors. The children experience directly how a seed becomes a crunchy carrot. Together, they take responsibility for their field and understand the impact of their actions. In the field, they understand natural interrelationships, look beyond their own horizons and actively explore their natural environment. The goal: to inspire a young generation to live sustainably and to care for nature.
Publication type: Report
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: LA PAS/SLOW DOWN Festival

Stakeholder type: Consumer, Industry & Retail
Year: 2024
Author(s): ADR Vest, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: LA PAS/SLOW DOWN Festival was initiated and developed by CRIES – Resource Centre for Ethical and Solidarity Initiatives Timișoara in 2018. After a great success in 2019, 2020 and 2022, it will again take place in 2023 within the framework of Timisoara European Capital of Culture. The Festival aims to respond to urgent needs confronting today’s society such as climate change, pollution and food waste, and aims to foster and develop sustainable conscience in young people.
Publication type: Report
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: The Food Loss and Waste Prevention Unit of the Municipality of Halandri

Stakeholder type: Consumer, Policy maker
Year: 2024
Author(s): Municipality of Halandri, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: The Halandri Municipality has founded a Food Loss and Waste Prevention Unit (hereafter referred to as the “Unit”) to organize the fight against food waste in a systematic manner. The Unit’s strategy is to i) establish close collaboration with the relevant actors selling food and consuming it, ii) to define the current baseline, and iii) to develop food waste prevention strategies. Other long-term aims of the Unit include: biowaste valorization, increasing food donations and saving food from vegetable open markets.
Publication type: Report
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: The Neighbourhood Food Hub project in Milan

Stakeholder type: Consumer, Farmer & Cooperative
Year: 2024
Author(s): FEBEA, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: The action comes from the Milan Urban Food Policy Pact, an international agreement of Mayors agreed upon in October 2015 and signed by over 113 cities across the globe. It is a concrete working tool for cities, composed of a preamble and a Framework for Action listing 37 recommended actions, clustered in 6 categories, one of which related to food waste. For each recommended action, there are specific indicators to monitor progress of the implementation of the Pact. The Milan Pact Awards offer concrete examples of the food policies that cities are implementing in each of the 6 Pact categories. One of their most important projects concerns the Neighbourhood Food Hubs around the city of Milan. The Hubs redistribute food surplus in coordination with five logistics centres. This project won the Award Earthshot Prize 2021 promoted by the Royal Foundation of Prince William of Wales. The best practice described here is a pilot Hub following the policy pact described above. More specifically, after identifying the need for the establishment of food redistribution hubs to trade food surpluses generated by commercial activities, the city of Milan identified abandoned urban areas where to establish these Neighbourhood Food Hub. Therefore, the city put in place food waste prevention actions through the collection and distribution of food items discarded but still suitable for human consumption.
Publication type: Report
Language(s) (if not English):
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Good practice for Sustainable Food Systems in a circular economy perspective: La Buona Mensa - Qualità e Servizi: Inclusive short food supply chain canteen for school meals

Stakeholder type: Consumer, Policy maker
Year: 2024
Author(s): ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: Calenzano (18,270 inh), Campi Bisenzio (48,000 inh.), Carmignano (14,600 inh.), Signa (19,000 inh), Sesto Fiorentino (48,750 inh.) and Barberino del Mugello (11,000 inh.) are 6 municipalities in the region of Tuscany, Italy, spread between the provinces of Florence and Prato. Overall, they account for a population of nearly 160,000 people. The challenge that these 6 municipalities decided to embark on, and which they achieved to successfully meet, was to have a reliable publicly-owned company providing school meals to the children enrolled in daycare (0-3 years), kindergarten (3-6 years) and primary (6-10 years) education across the 6 municipalities. The challenge started in 2017 when, under the leadership of the then mayor of Sesto Fiorentino - Mr. Lorenzo Falchi - the search for a new manager for the company running the provision of school meals was launched. The vision was to set up a system which could offer good quality, healthy and tasty food to students in daycare, kindergarten and primary education, sourcing food from local producers, and hence sustainying the local economy and the local communities, creating an economy of relations around the service of food provision to schools. All this through a fully public service. In this model, tight connections are created between the local food producers, the food processors (the industrial canteen), the students and their families, the schools, the public authorities responsible for the provision of meals, and the natural environment. In this conception of “food community” (IT: comunità del cibo), culture, health, employment, society and environment are the five pillars around which the concept and the practice have been built.
Publication type: Report
Language(s) (if not English):
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Good practice for Sustainable Food Systems in a circular economy perspective: NFCSO’s School Programme

Stakeholder type: Consumer, Policy maker
Year: 2024
Author(s): NFCSO, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: About 1.8 million tons of food waste is produced annually in Hungary. A significant proportion of this – about one third – is produced by households. According to the results of national research, it means that 65 kg of food waste is produced per person annually, and nearly half of this could be avoided. Altogether this represents 300 000 tonnes of biodegradable waste, that have a serious impact on our environment, considering the resources necessary to get rid of the waste as well as the resources used for production of the food. Recognizing the problem, the National Food Chain Safety Office (NFCSO) started the Wasteless Project with the financial support of the European Union’s LIFE sub-programme in 2016. The aim of the Wasteless Project is to decrease the amount of food wasted in Hungarian households through 1) raising awareness, 2) shaping social norms and 3) sharing good practices. The project not only targets the general population, but also includes specific actions addressed to 1) household managers, 2) young adults who just started their own household and 3) teachers, children and parents via the School Programme. Several cognitive studies confirm that we acquire new knowledge more easily in childhood, and that these learnings tend to become part of our everyday routine. Therefore, extensive knowledge transfer should take place at early life stages, including the knowledge of food purchasing, storing and production, in order to instill good habits preventing food waste. Reaching children affects not only the adult behavior in the future, but, through the deployment of appropriate tools, parents and other elder family members. Having an impact on parents will not entail permanent change in every case, but indirect results can be quickly achieved. Therefore, NFCSO’s Wasteless Project strongly intends to increase the awareness of food waste prevention among primary school students, via a School Programme (started in March 2018) specifically designed for this purpose.
Publication type: Report
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Good practice for Sustainable Food Systems in a circular economy perspective: Ghent ‘en Garde’ Food Policy Council

Stakeholder type: Consumer, Farmer & Cooperative
Year: 2024
Author(s): FEBEA, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: The Ghent Food Policy Council was born out of the combination of both top-down and bottom-up impetus and interests in working collaboratively towards a more sustainable and greener future. Indeed, the municipality had had years of discussion internally about the need for a more coordinated approach and action on sustainable food, which resulted in the inclusion of this theme in the local policy agreement for the 2013-18 legislature (under the Green-Liberal-Socialist coalition). On the other hand and in parallel, Ghent’s thriving civil society, with many citizens and organisations, had been working to put sustainable food on the agenda in the context of the climate transition debate. From the above, the Ghent Food Policy was born, serving the aligned interests and intention of both the municipality’s representatives and the civil society. The Food Policy Council members include representatives of the agricultural sector, distribution and trade, restaurants, civil society and research and is chaired by the deputy mayor responsible for Climate, Environment, Housing and International Cooperation and supported by the city of Ghent’s climate and environment service. An independent moderator facilitates meetings.
Publication type: Report
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: Mouans-Sartoux’s food waste strategy

Stakeholder type: Consumer, Industry & Retail
Year: 2024
Author(s): FEBEA, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: The city of Mouans-Sartoux set itself a goal in 2007 to serve 100% organic meals in municipal canteens, while using local products and without increasing the costs of meals thanks to the reduction of food waste. This goal was achieved in 2012. To keep some coherence in this virtuous approach, the city has modified the specifications of its public markets, to allow local farmers to respond. Facing a lack of local supply, a municipal farm was created in 2010 and three farmers were hired to produce organic vegetables for canteens. This municipal farm produces 85% of the vegetables for the 3 school canteens, representing 1,300 meals/day.
Publication type: Report
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Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: The social grocery of the Municipality of Halandri

Stakeholder type: Consumer, Policy maker
Year: 2024
Author(s): Municipality of Halandri, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: In 2013, the Greek NGO Poria founded the social grocery (“pantopoleio” in Greek using latin characters) and the social kitchen of the Municipality of Halandri. They are currently both managed by the NGO Epapsy. In 2020, the social grocery and the kitchen were administratively incorporated into the social service of the Municipality as they are ways to locally support the most vulnerable (both financially and socially) citizens of Halandri. Since then, Halandri has been financing the social grocery and kitchen with its own public financial resources. The social grocery operates in three different ways: i) it operates as a retailer, ii) as a restaurant service (through the social kitchen) and iii) as a donation operator saving surplus food by accepting donations that are readily distributed to Halandri’s vulnerable citizens. It is important to consider the supplies, the proper storage and display, the food preparation and sales, and the proper allocation of the goods in relation to the beneficiaries needs. In addition, it is important to note that the social grocery produces an insignificant amount of food waste. due to the just and timely distribution of the donations it receives. Indeed, the only waste that occurs is products from the bakeries as breads and other bakery products may sometimes remain undistributed on Friday at noon.
Publication type: Report
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Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: Bruges’ Food Lab

Stakeholder type: Consumer, Industry & Retail, Policy maker
Year: 2024
Author(s): Municipality of Halandri, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: The city of Bruges worked together with civil society actors and organisations, including FoodWIN Food Waste Calculator, which provided the city with precise estimates of the food waste generated by sectors (i.e restaurants 43.9%, citizens 39.3%, retail 8.1%, healthcare 6.2%, Schools 2.5%). More importantly, the city, together with civil society stakeholders, created ‘the Bruges Food Lab’ acting as both a local stakeholder council on sustainable food and a food waste task force. The Food Lab is a place of exchange of best practices, ideas and also an incubator, sounding board & influencer. “Some of the Food Lab members took the challenge to reduce Food Waste in their own organisation. Other organisations have supported actions initiated by the Food Lab or by the city government.”
Publication type: Report
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: Mobile application FoodBag App

Stakeholder type: Consumer
Year: 2024
Author(s): Municipality of Halandri, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: SMEs working within the food distribution sector often face the challenge of having edible and eatable food, suitable for human consumption, that remains unsold as the shift approaches its end. Several options are then available to the managers, including throwing away the food, which is often the most convenient choice. FoodBag App is an initiative recently developed in Athens, Greece, that offers an alternative to the above-mentioned case. Indeed, it allows actors of the food distribution sector to sell the food that would otherwise be thrown away, at a reduced price.
Publication type: Report
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: Echebastar sustainable fishing

Stakeholder type: Farmer & Cooperative
Year: 2024
Author(s): Consorcio EDER, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: Echebastar is a Basque fishing company based in Bermeo (Spain) that harvests tuna with its fleet of 6 purse seiners. Since the company was established in 1967, they have been committed to sustainable fishing, responsible harvest of the fishery resources and the protection of the environment on which our future depends. Back in the mid-2000s, and despite the then-current lack of concerns about the health of the tuna stocks, the company decided to respond to the potential challenges caused by the ever increasing fishing effort.
Publication type: Report
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Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: Küchenprofi[t]

Stakeholder type: Industry & Retail
Year: 2024
Author(s): Business Upper Austria - oo Wirtschaftsagentur Gmbh, under the coordination of ACR+. Editing and layout by Greenovate! Europe
Project: FOODRUS
Short description: Yearly, around 175,000 tons of avoidable food waste is produced in Austrian company canteens, healthcare facilities, hotels and restaurants. This represents a loss of 320 million euros in terms of value of the products. These data are based on detailed surveys conducted by United Against Waste (UAW) in 2014 and 2015 together with the Institute of Waste Management at BOKU Vienna and the University of Applied Sciences Upper Austria. The research investigated the quantities and causes of food waste in more than 50 domestic kitchen.The programme Küchenprofi[t] was developed by UAW and offers individual support for an average of 2 days to apply food waste reduction measures in commercial kitchens. The first day consists in analysing the main causes of food waste and during the second day the program offers tailored measures to reduce food waste.
Publication type: Report
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Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: FoodObox

Stakeholder type: Consumer, Industry & Retail
Year: 2024
Author(s): The Plovdiv Chamber of Commerce and Industry, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: This business model focuses on the challenge of developing a system to redistribute food leftovers and soon to-expire food coming from different commercial entities. FoodObox is a marketplace app that connects food stores with end customers. Through the app, food businesses sell their surplus or soon-to-expire food to end customers with big discounts, at the end of the day.The app counts already more than 450 involved businesses in the 3 biggest Bulgarian cities – Sofia, Plovdiv, Varna, and it’s also active in Bucharest. FoodObox is a mobile application that allows customers to reserve a “surprise box” full of food from certain commercial establishments such as restaurants, bakeries, cafes, and supermarkets.
Publication type: Report
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: The Munch Platform

Stakeholder type: Consumer, Industry & Retail
Year: 2024
Author(s): NFCSO, Nemzeti Elelmiszerlancbiztonsagi Hivatal , under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: Because of the strict Hungarian food hygiene regulations and the short shelf life of food items, a high quantity of the prepared food and baked goods have to be thrown away at the end of the day. Munch is a platform through which restaurants and shops can sell unsold but high-quality food at a reduced price to avoid the food being wasted. The model was developed to valorize food items that would otherwise be thrown away while still allowing the business owners to benefit from a financial return over these items. The platform partners with restaurants, bakeries, shops and hotels.
Publication type: Report
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: The Horkram fight - food waste webshop

Stakeholder type: Consumer, Industry & Retail
Year: 2024
Author(s): Hørkram, Horkram Foodservice A/S, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: Hørkram Foodservice A/S is a wholesale distributor of the Danish Foodservice market, selling food and non food products to kitchen professionals in Denmark from two locations. 90% of the company’s sales (pre-Covid-19 DKK 3,5 billion/year) are generated through its food web-shop – www.hoka.dk – where business customers can order products and get it within the next 48 hours to their premises. The company has about 8,000 active customer numbers as unique registered users. 40 % of Hørkram turnover comes from sales to the public sector (kindergartens, schools, public canteens, elderly homes, daycare centers etc.). This sector is regulated by EU legislation, and requirements in public tenders set minimum shelf life on the products that are supplied. In accordance with these procurement criteria, the company sets minimum internal shelf life on all products in the system, to secure compliance with the minimum requirements (e.g. min. 7 days shelf life for milk). During the transition towards the use of more biological products, the company has assisted its customers in their attempts to reduce food waste. This was a balancing mean to offset the higher price for biological products, and as a way for clients to stay within the set threshold for public spending budgets. At the same time, Hørkram has also worked on trying to get the public customers to loosen their hold on their demand for extensive shelf life on products. The question is “why would a customer, who can get products delivered every day during the week, want a 7 days’ shelf life left on the product on delivery?” Hørkram has challenged this for over 7 years as it became clear that this requirement (along with other elements) is one of the sources of food waste in the company: this is equivalent to 800 tons of food a year,- representing 1% of the total turnover of the company. The idea to create a web-shop tool to reduce food waste emerged from the awareness of the size of the waste generated, along with a growing consciousness among customers, their willingness to cooperate on reducing food waste and finally, as a minimum requirement in the tender of the municipality of Greater Copenhagen to offer this functionality.
Publication type: Report
Language(s) (if not English):
Weblink: Open

Good practice for Sustainable Food Systems in a circular economy perspective: Paris Solidarity Fridges

Stakeholder type: Consumer, Industry & Retail
Year: 2024
Author(s): EDER, Consorcio para las Estrategias de Desarrollo de la Ribera de Navarra, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: The founder of Les Frigos Solidaires association is the French-Algerian restaurant owner Dounia Mebtoul. She developed the idea as she realized that not everyone was aware and concerned about food waste, which is a huge problem that needs to be fixed, and that the help of everyone was necessary. The idea to establish solidarity fridges came to Dounia while she was living in London, where she first encountered the philanthropic concept. She discovered the concept of "Brixton fridge", a fridge open to everyone in the Brixton district of London, the concept was itself inspired from the solidarity fridge developed in Berlin back in 2014.Dounia co-founded her eco-friendly restaurant “La Cantine du 18" with her mother as head chef in 2012. The restaurant is located in the multicultural 18th arrondissement of Paris. They decided to launch the project based on the Berlin model as a community project outside her restaurant in 2017. The principle is simple: the business owner who wants to install a solidarity refrigerator can contact the association. After raising the necessary funds to purchase the equipment, they receive a refrigerator. The idea is to build on the Berlin model and rather than having a self-service refrigerator in a store, it is located outside, within everyone's reach and where everyone can drop off or take food for free when they need it.
Publication type: Report
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Good practice for Sustainable Food Systems in a circular economy perspective: SC Oilright SRL, a socially-inclusive circular economy business model

Stakeholder type: Consumer
Year: 2024
Author(s): ADRVEST, Regional Development Agency of the West Region Romania, under the coordination of ACR+. Editing and layout by Greenovate!Europe
Project: FOODRUS
Short description: SC Oilright SRL is a social enterprise established under the "Social Enterprise Accelerator" project, cofinanced by the European Social Fund through the Human Capital Operational Programme 2014-2020. The "Social Enterprise Accelerator" project is implemented by the "Alături de Voi" Foundation from Iasi, in partnership with Fonduri-Structurale. Due to the problem caused by the wrong disposal of used cooking oil, Oilright developed a business model using the oil and processing it into an eco-chic product: quality candles. These candles have a simple and appealing design and are used for sustainable relaxation and responsible interior decoration. The business model was first developed by OilRight in Slovenia in 2014 and was exported to Timisoara in 2020. In addition, to counter the issue of lack of employment for people with disabilities, Oilright works with them for oil collection and the productions of the candles.
Publication type: Report
Language(s) (if not English):
Weblink: Open

A Review of Recent Advances and Challenges in Grocery Label Detection and Recognition

Stakeholder type: Consumer, Industry & Retail, Technology provider
Year: 2024
Author(s): Vânia Guimarães, Jéssica Nascimento, Paula Viana, Pedro Carvalho
Project: WATSON
Short description: When compared with traditional local shops where the customer has a personalised service, in large retail departments, the client has to make his purchase decisions independently, mostly supported by the information available in the package. Additionally, people are becoming more aware of the importance of the food ingredients and demanding about the type of products they buy and the information provided in the package, despite it often being hard to interpret. Big shops such as supermarkets have also introduced important challenges for the retailer due to the large number of different products in the store, heterogeneous affluence and the daily needs of item repositioning. In this scenario, the automatic detection and recognition of products on the shelves or off the shelves has gained increased interest as the application of these technologies may improve the shopping experience through self-assisted shopping apps and autonomous shopping, or even benefit stock management with real-time inventory, automatic shelf monitoring and product tracking. These solutions can also have an important impact on customers with visual impairments. Despite recent developments in computer vision, automatic grocery product recognition is still very challenging, with most works focusing on the detection or recognition of a small number of products, often under controlled conditions. This paper discusses the challenges related to this problem and presents a review of proposed methods for retail product label processing, with a special focus on assisted analysis for customer support, including for the visually impaired. Moreover, it details the public datasets used in this topic and identifies their limitations, and discusses future research directions of related fields.
Publication type: Article
Language(s) (if not English):
Weblink: Open

Consumers’ valuation of blockchain-based food traceability: role of consumer ethnocentrism and communication via QR codes

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Technology provider
Year: 2024
Author(s): Tran, D., De Steur, H., Gellynck, X., Papadakis, A. and Schouteten, J.J.
Project: FAIRCHAIN
Short description: This study aims to investigate the impact of consumer ethnocentrism on consumers' evaluation of blockchain-based traceability information. It also examined how the use of quick response (QR) codes for traceability affects consumers' evaluation of traceable food products.An online choice experiment was conducted to determine consumers' evaluation of the blockchain-based traceability of Feta cheese with a quota sample of 715 Greek consumers. Pearson bivariate correlation and mean comparison were used to examine the relationship between consumer ethnocentrism and QR use behaviour. Random parameter logit models were employed to examine consumers’ valuation of the examined attributes and interaction terms.This is the first study to provide timely empirical evidence of a positive WTP for blockchain-based traceability information for a processed dairy product. This study is the first to attempt to distinguish the effects of the intention to scan QR codes and reading information embedded in QR codes on consumers’ valuation of food attributes.
Publication type: Article
Language(s) (if not English):
Weblink: Open

Experiences Using Ethereum and Quorum Blockchain Smart Contracts in Dairy Production

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Technology provider
Year: 2024
Author(s): Melissari, Filisia, Andreas Papadakis, Dimitris Chatzitheodorou, Duc Tran, Joachim Schouteten, Georgia Athanasiou, and Theodore Zahariadis
Project: FAIRCHAIN
Short description: Given the context of the dairy section in Greece, this study aims to examine (a) whether it is possible to model the end-to-end process of PDO feta cheese considering production rules to develop a trustworthy blockchain-based traceability system (b) how to associate the (‘easy-to-retrieve’, operational) traceability data with the (difficult-to-assess) product characteristics meaningful to the consumer, (c) how to design a technical solution ensuring that information is accessible by the stakeholders and the consumer, while minimising blockchain-related delay, and (d) how to design a graphical user interface and offer tools to consumers so that traceability information is communicated effectively and they can verify it through access to the blockchain. In terms of methods, we analyse and model the process steps, identify measurable, operational parameters and translate the legislative framework into rules. These rules are designed and codified as blockchain smart contracts that ensure the food authenticity and compliance with legislation.
Publication type: Article
Language(s) (if not English):
Weblink: Open

Datasets for the environmental assessment of an apple value chain including fresh fruits, juice and applesauce from an organic low-input production farm

Stakeholder type: Farmer & Cooperative, Technology provider
Year: 2023
Author(s): Samuel Le Féon, Thierry Benezech, Gwenola Yannou-Le Bris, Joël Aubin, Imca Sampers, Damien Herreman, Caroline Pénicaud
Project: FAIRCHAIN
Short description: This data paper compiles all the data used to produce the life cycle assessment (LCA) environmental of an organic low-input apple value chain including the cultivation of apples at farm, the transformation of a part into juice and applesauce, the retail and the consumption stages. The raw data have mostly been obtained through interviews of the farmer and complemented by literature. They have been used to build a life cycle inventory (LCI), using Agribalyse 3.0 and Ecoinvent 3.8 as background databases. The dataset also compiles the life cycle impact assessment (LCIA) using the characterization method EF3.0.
Publication type: Article
Language(s) (if not English):
Weblink: Open

TRACEABILITY AND RELIABLE INFORMATION SHARING IN LOCAL DAIRY PRODUCTION - CS in Greece Podcast

Stakeholder type: Consumer, Industry & Retail, Technology provider
Year: 2024
Author(s): Talking: Andreas Papadakis and Dimitros Catzitheodorou Video recording and processing: Luminita Ciolacu and Katherine Flynn
Project: FAIRCHAIN
Short description: A short interview with the leaders of the CS in Greece: TRACEABILITY AND RELIABLE INFORMATION SHARING IN LOCAL DAIRY PRODUCTION. The aim of the CS Greece is to: - retrieve key operational information from Stymfalia cheese and yogurt production value chain and breeders and associate it with product characteristics. - design and implement the mechanisms and applications to allow access for interested parties through the usage of blockchain infrastructure. Andreas Papadakis and Dimitros Catzitheodorou answer the following questions: · What is/are the innovation(s) and what problem(s) does it address? · Who benefits from this innovation and how? · Could others put this innovation into practice? · How did the co-creation process contribute to this/these innovation(s)? · What is the business model for increasing use of this/these innovation(s)?
Publication type: Video
Language(s) (if not English): Greek
Weblink: Open

Designing Co-creation Activities for Innovation in Food

Stakeholder type: Farmer & Cooperative, Industry & Retail, Policy maker
Year: 2024
Author(s): Fraunhofer ISI
Project: FAIRCHAIN
Short description: This workshop from June 2021 brought together five sister projects in the European Union Horizon 2020 program, @CO-FRESH , @foodrus9810 @lowinfood2020 , @ploutosh2020 and us, @fairchaineu2908 . Each presented their view on co-creation for innovative agri-food value chains. Here you have the FAIRCHAIN take on co-creation presented by project partner @Fraunhofer_ISI . Enjoy 15-minutes of informative talk on what the FAIRCHAIN project is doing to co-create for innovation in intermediate food value chains. ​
Publication type: Video
Language(s) (if not English):
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FAIRCHAIN - introduction to the project

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2024
Author(s):
Project: FAIRCHAIN
Short description: The FAIRCHAIN project will contribute to the development of competitive regional intermediate food value chains, which combine elements from both short and long value chains, by piloting a series of innovations. The scope of FAIRCHAIN will be the fruit and vegetable and dairy sectors. The project will cover the entire value chain, with a focus on postharvest steps as power imbalances are mainly attributed to concentration in the processing and retail sectors in conventional supply chains. FAIRCHAIN has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No. 101000723.
Publication type: Video
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DEVELOPING WILD BERRY BUSINESS TO BOOST LOCAL ECONOMY AND SOCIAL COHESION - CS Sweden Podcats

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Technology provider
Year: 2024
Author(s): Talking: Alexander Wahlberg Recording and video processing: Luminita Ciolacu, Katherine Flynn
Project: FAIRCHAIN
Short description: A short interview with the leader of the CS in Sweden. The aim of the CS Sweden is to: - develop an ICT tool to map and help detect the location of wild berries to facilitate picking by the local population - develop local berry cleaning and sorting companies and industrial regional processing companies Alexander Wahlberg answers the following questions: · What is/are the innovation(s) and what problem(s) does it address? · Who benefits from this innovation and how? · Could others put this innovation into practice? · How did the co-creation process contribute to this/these innovation(s)? · What is the business model for increasing use of this/these innovation(s)?
Publication type: Video
Language(s) (if not English):
Weblink: Open

INNOVATIVE PACKAGING MACHINE FOR SMALL AND MID-SIZED ACTORS - Case Study in Blegium - Podcast

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Technology provider
Year: 2024
Author(s):
Project: FAIRCHAIN
Short description: A short interview with the leader of the CS in Belgium. The aim of the CS in Belgium is to: - develop a mobile and flexible packaging machine for short (small batches, diverse batches) up to long production runs with possibilities for sustainable packaging materials - develop guidelines for hygienic design of packaging machines - use of ICT/blockchain technology for equipment sharing Imca Sampers answers the following questions: · What is/are the innovation(s) and what problem(s) does it address? · Who benefits from this innovation and how? · Could others put this innovation into practice? · How did the co-creation process contribute to this/these innovation(s)? · What is the business model for increasing use of this/these innovation(s)?
Publication type: Video
Language(s) (if not English): Dutch
Weblink: Open

CO-PRODUCT VALORISATION & GENERATION OF ADDED VALUE FOR SMEs AND REG. STAKEHOLDERS - CS Swi Podcast

Stakeholder type: Farmer & Cooperative, Industry & Retail, Technology provider
Year: 2024
Author(s): Talking: Anne Verniquet Video recording and processing: Luminita Ciolacu, Katherine Flynn
Project: FAIRCHAIN
Short description: A short interview with the leader of the CS in Switzerland. The aim of the CS Switzerland is to: - produce alternative cleaning agent via biofermentation of co-products that are unfit for consumption, - assess potential and interest for a regional scale pyrolysis-based innovative business model to valorise co-products like fruit pits, - explore the potential for various positive externalities, like lowered ecological footprint, improved food security, increased added value generated per unit of fruits sold, or improved links between farmers and processors. Anne Verniquet answers the following questions: · What is/are the innovation(s) and what problem(s) does it address? · Who benefits from this innovation and how? · Could others put this innovation into practice? · How did the co-creation process contribute to this/these innovation(s)? · What is the business model for increasing use of this/these innovation(s)?
Publication type: Video
Language(s) (if not English): French
Weblink: Open

FOOD INNOVATION INCUBATOR - CS Austria Podcast

Stakeholder type: Farmer & Cooperative
Year: 2024
Author(s): Talking: Simon Berner, Record and video processing: Luminita Ciolacu, Katherine Flynn
Project: FAIRCHAIN
Short description: A short interview with the leader of the CS in Austria: FOOD INNOVATION INCUBATOR. The aim of the CS Austria is to launch an incubator programme that encompasses consulting, networking and prototyping of products, processes and technologies for intermediate food value chain actors Prof. Simon Berner answers the following questions: · What is/are the innovation(s) and what problem(s) does it address? · Who benefits from this innovation and how? · Could others put this innovation into practice? · How did the co-creation process contribute to this/these innovation(s)? · What is the business model for increasing use of this/these innovation(s)?
Publication type: Video
Language(s) (if not English): German
Weblink: Open

Innovative packaging machine for small and mid-size actors

Stakeholder type: Farmer & Cooperative, Industry & Retail, Technology provider
Year: 2023
Author(s):
Project: FAIRCHAIN
Short description: This video introduces the case study Belgium of the FAIRCHAIN project which aims to develop a mobile and flexible packaging machine for short (small batches, diverse batches) or long production runs with possibilities for sustainable packaging materials, write guidelines for hygienic design of packaging machines and make use of ICT/blockchain technology for equipment sharing. The case study will focus on the vegetable and fruit industry, but the application can be extended to the dairy sector.
Publication type: Video
Language(s) (if not English):
Weblink: Open

Valorizing local Sweedish berries with apps and activities.

Stakeholder type: Farmer & Cooperative, Industry & Retail, Technology provider
Year: 2023
Author(s):
Project: FAIRCHAIN
Short description: This video introduces the Case study Sweden of the FAIRCHAIN project which aims to develop an ICT tool to map and help detect the location of wild berries to facilitate picking by the local population and to help local berry cleaning and sorting companies and industrial regional processing companies to become part of the intermediate value chain.
Publication type: Video
Language(s) (if not English):
Weblink: Open

Nutraceutical Potential of Lentinula edodes’ Spent Mushroom Substrate: A Comprehensive Study on Phenolic Composition, Antioxidant Activity, and Antibacterial Effects

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2023
Author(s): Filipa Baptista, Joana Campos, Valéria Costa-Silva, Ana Rita Pinto, Maria José Saavedra, Luis Mendes Ferreira, Miguel Rodrigues and Ana Novo Barros
Project: WASTELESS
Short description: Lentinula edodes, commonly known as shiitake mushroom, is renowned for its potential health advantages. This research delves into the often-overlooked by-product of shiitake cultivation, namely spent mushroom substrate (SMS), to explore its nutraceutical properties. The SMS samples were collected and subjected to different extraction methods, namely short or long agitation, and ultrasound-assisted extractions using different temperatures and distilled water or a 50% (v/v) ethanol as solvents. The extracts were tested for phenolic content (total phenols, ortho-diphenols, and flavonoids), antioxidant capacity (DPPH, 2,2-diphenyl-1 picrylhydrazyl; ABTS, 2,2’-azino-bis-3- ethylbenzothiazoline-6-sulfonic acid; and FRAP, ferric reducing antioxidant power), and antibacterial activity. The different extraction methods revealed substantial variations (p < 0.05) in phenolic composition and antioxidant capacity. The highest phenolic content and antioxidant capacity were achieved using 24 h extraction, agitation, 50 ◦C, and ethanol as the solvent. Furthermore, the extracted compounds displayed antibacterial activity in specific tested bacterial strains. This study highlights the nutraceutical potential of L. edodes’ SMS, positioning it as a valuable dietary supplement for animal nutrition, with emphasis on its prebiotic properties. Hence, this research unveils the promising health benefits of SMS in both human and animal nutrition.
Publication type: Article
Language(s) (if not English):
Weblink: Open

RUR-06-2020 & RUR-07-2020 Projects Joint Event Sister Projects’ Cooperation Experience

Stakeholder type: Policy maker, Technology provider
Year: 2023
Author(s):
Project: CO-FRESH, FAIRCHAIN, FOODRUS, LOWINFOOD, PLOUTOS
Short description: This report summarizes an innovative event - a discussion among representatives of five EU projects with their project and policy officer. These five projects were nearing completion at the time of the event, October 2023, and they brought to the table the experience of 3+ years of cooperation.
Publication type: Report
Language(s) (if not English):
File attachment: View

Evaluating collaborative scenarios for short food supply chains: a case study on high-level processing technology

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2023
Author(s): Van Parys, E., Tran, D., Sampers, I., Benezech, T., Loveniers, P.-J., Devlieghere, F., De Steur, H., Gellynck, X. and Schouteten, J.J.
Project: FAIRCHAIN
Short description: This study examined three collaborative scenarios for the implementation of a high-level aseptic filling machine in small-scale food processing for improved food safety in short food supply chains: mobile packaging, cooperative and individual ownership. The most suitable scenario was found to be the mobile packaging, offering flexibility and no initial investment cost while enabling collaborations.
Publication type: Article
Language(s) (if not English):
Weblink: Open

Life cycle assessment of a small-scale and low-input organic apple value chain including fresh fruit, juice and applesauce

Stakeholder type: Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2023
Author(s): Samuel Le Féon, Thierry Benezech, Gwenola Yannou-Le Bris, Joël Aubin, Imca Sampers, Damien Herreman, Caroline Pénicaud
Project: FAIRCHAIN
Short description: Here you can find an overview of environmental impacts of an entire apple value chain, including processing into juice and applesauce. It shows that apple cultivation, processing, retail and consumption have high environmental impacts while processing (packaging) and retail (short supply chain) can be made more efficient. Apple cultivation is already efficient compared to literature values for the life cycle assessment of apple but study of a variety of alternative systems is recommended. This study constitutes a representative baseline scenario that allows recommendations about future developments to be made to the farmer.
Publication type: Article
Language(s) (if not English):
Weblink: Open

Life cycle inventory and life cycle impact assessment datasets of PDO Feta production in Stymfalia region, Greece

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2023
Author(s): Samuel Le Féon, Andreas Papadakis, Gwenola Yannou-Le Bris, Julie Auberger, Dimitrios Chatzitheodorou, Joël Aubin, Caroline Pénicaud,
Project: FAIRCHAIN
Short description: Feta cheese is PDO (Protected Designation of Origin), composed solely of goat's milk and sheep's milk under specific percentages (at least 70% sheep). This paper displays all the data used to obtain environmental impacts (calculated by using life cycle assessment (LCA)) of the production of Feta, from cradle to consumer. It includes the – sheep and goat – milk productions, the transformation into cheese, the packaging, and the transport to wholesalers, then stores and then consumers. The raw data have mostly been obtained through interviews and surveys with the cheese and milk producers based in Grece on 8 farms of a cooperative (7 sheep livestock and one goat livestock) and complemented by literature.
Publication type: Article
Language(s) (if not English):
Weblink: Open

Flyer of the Swiss Case Study

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2023
Author(s):
Project: FAIRCHAIN
Short description: INCREASED VALORIZATION OF APPLES POMACES AND APRICOT PITS: to PRODUCE VINEGAR-BASED CLEANING AND BIOSTIMULATING PRODUCTS and EXPLORE BIOCHAR-BASED CLIMATE POSITIVE REGIONAL BUSINESS MODELS
Publication type: Infographic
Language(s) (if not English):
Weblink: Open

Flyer of the Swedish Case Study

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2023
Author(s):
Project: FAIRCHAIN
Short description: DEVELOPING THE WILD BERRY BUSINESS IN NORTHERN SWEDEN TO: BOOST THE LOCAL ECONOMY and INCREASE SOCIAL COHESION
Publication type: Infographic
Language(s) (if not English):
Weblink: Open

Flyer of the French Case Study

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2023
Author(s):
Project: FAIRCHAIN
Short description: INNOVATIVE FERMENTED DAIRY DRINKS based on CO-PRODUCTS of CHEESE MANUFACTURING and RETURNABLE BOTTLING DISTRIBUTION
Publication type: Infographic
Language(s) (if not English):
Weblink: Open

Flyer of the Belgian Case Study

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider, Other
Year: 2023
Author(s):
Project: FAIRCHAIN
Short description: NNOVATIVE PACKAGING MACHINE for LIQUIDS and VISCOUS FOODS made for SMALL AND MID-SIZED ACTORS
Publication type: Infographic
Language(s) (if not English):
Weblink: Open

Deliverable 8.1. Innovation Platform

Stakeholder type: Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2021
Author(s): Katherine Flynn, Luis Mayor, Luminita Ciolacu
Project: FAIRCHAIN
Short description: This deliverable outlines the development of a sustainable virtual environment, the Innovation Platform, for knowledge transfer, innovation, and cooperation for all actors, stakeholders, and persons interested in innovative food supply chains. The Innovation Platform aims to encourage:• Generating, sharing, discussing, and using information on food supply chain innovations; • Publicizing successful innovative food supply initiatives; • Access to both targeted and general training materials and e-learning about innovative food supply chains; • Availability of public project documents and reports as well as relevant publications in any form (videos, presentations, infographics); and • Cooperation and discussion among related European and national projects and associations. The Innovation Platform will include features to assist users in navigating through information on Intermediate value chains. The Platform will be available in multiple languages, will have a menu bar with multiple tabs and dropdown menus, a d will contain multiple links to related sites. The Innovation Platform will be completely hosted on the server of the ISEKI-Food Association (IFA). Communication on this server is secure and encrypted and there are many user roles with different access rights, from administration to anonymous. The Platform will remain on the IFA server after the end of the FAIRCHAIN project and its sustainability will be addressed by aiming to include its use in future project proposals.
Publication type: Deliverable
Language(s) (if not English):
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Deliverable 7.9. First set of practice abstracts

Stakeholder type: Industry & Retail, Policy maker, Technology provider
Year: 2022
Author(s): Geneviève Gesan-Guiziou, Stephanie-Marie Deutsch, Katherine Flynn
Project: FAIRCHAIN
Short description: This deliverable describes the process by which FAIRCHAIN prepares the drafting and release of Practice Abstracts (PA), in the run of the project, as well as an overview of the topics covered by FAIRCHAIN’s PAs in the first 18 months of the projects (Chapter 3). In FAIRCHAIN, we committed to deliver a total of 50 Practice Abstracts that will be released at two key moments of the projects: month 18 (Deliverable D7.9) and month 36 (deliverable D7.10). This deliverable lists the 27 PAs that were prepared in period 1 of the project (November 2020 to April 2022). The 27 first set of PAs are covering all important dimensions of the FAIRCHAIN projects, including some consideration about the co-creation process (3 PAs), project’s methodological aspects (i.e. Life Cycle Assessment, existing business models), and a specific focus on project’s societal, technological and organizational innovations (17 PAs in total).
Publication type: Deliverable
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Deliverable 1.1. Circular Food Strategies Documentation

Stakeholder type: Technology provider
Year: 2022
Author(s): Ainhoa Alonso, University of Deusto
Project: FOODRUS
Short description: The FOODRUS project will test 23 circular solutions to limit food loss and waste across three food value chains: vegetables and prepared salads (Spain); meat and fish (Denmark); and bread (Slovakia). The solutions will empower and engage all stakeholders in the local food systems, creating a sense of community and building a multi-actor alliance to tackle the challenge of food loss and waste. FOODRUS will also empower citizens in order to make them an active part of the solution. To promote the replicability of the tested solutions FOODRUS will prepare best practice toolkits involving six European regions as Followers, to replicate and adapt the solutions in: Timisoara (Romania), Budapest (Hungary), Linz (Austria), Plovdiv (Bulgaria), Halandri (Greece), Arnhem-Nijmegen (Netherlands), Amsterdam (Netherlands) and Catalunya (Spain).
Publication type: Deliverable
Language(s) (if not English):
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Circular Food Strategies Documentation (Deliverable 1.1)

Stakeholder type: Industry & Retail, Policy maker, Technology provider
Year: 2022
Author(s): Ainhoa Alonso, University of Deusto
Project: FOODRUS
Short description: The FOODRUS project will test 23 circular solutions to limit food loss and waste across three food value chains: vegetables and prepared salads (Spain); meat and fish (Denmark); and bread (Slovakia). The solutions will empower and engage all stakeholders in the local food systems, creating a sense of community and building a multi-actor alliance to tackle the challenge of food loss and waste. FOODRUS will also empower citizens in order to make them an active part of the solution. To promote the replicability of the tested solutions FOODRUS will prepare best practice toolkits involving six European regions as Followers, to replicate and adapt the solutions in: Timisoara (Romania), Budapest (Hungary), Linz (Austria), Plovdiv (Bulgaria), Halandri (Greece), Arnhem-Nijmegen (Netherlands), Amsterdam (Netherlands) and Catalunya (Spain).
Publication type:
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What are the key elements for the success of SFSCs?

Stakeholder type: Policy maker
Year: 2021
Author(s):
Project: SMARTCHAIN
Short description: During the SMARTCHAIN H2020 project, new methods for making SFSC more sustainable and competitive were explored and resulted in solutions for eliminating the bottlenecks present in food chains, and heighten the success factors for the sustainable operation of the SFSC practitioners, and the SFSCs as a whole. On the SMARTCHAIN Innovation platform, a number of technological and non-technological innovations identified for SFSC can be found. Several bottlenecks identified by the case studies, can be related to the problems associated with food safety, food quality, marketing, product development, and business skills.
Publication type: Infographic
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Improving Sustainability Impact of SFSCs

Stakeholder type: Policy maker
Year: 2021
Author(s):
Project: SMARTCHAIN
Short description: As part of the Integrated sustainability assessments during the SMARTCHAIN project, comparison between selected case studies and general conventional supply chains was undertaken, whilst considering the three dimensions of sustainability: social, economic and environment. The purpose was to identify elements to reduce the environmental impact of SFSCs whilst maintaining and improving their positive social and economic impact.
Publication type: Infographic
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Attracting Consumers towards SFSCs

Stakeholder type: Consumer, Policy maker
Year: 2021
Author(s):
Project: SMARTCHAIN
Short description: Collecting consumer attitudes, values, expectation and purchase behaviour in relation to SFSCs improves the understanding of the choices made by consumers and often the reasons behind that decision. Where applicable the information can be utilised by SFSCs in practice to help to improve consumer awareness towards the benefits to SFSCs, with the end goal to improve overall sales, economic viability and social benefit to rural areas
Publication type: Infographic
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How to support cooperation in SFSCs?

Stakeholder type: Farmer & Cooperative, Policy maker
Year: 2021
Author(s):
Project: SMARTCHAIN
Short description: Cooperation and communication within SFSCs are important factors and should be encouraged among SFSC actors. This can help lead to more efficient business activities and in the long run would improve the success of SFSC. The project has collected several good examples of cooperation in SFSCs that could be helpful in overcoming the problems and bottlenecks identified.
Publication type: Infographic
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Deliverable 8.5. Policy and Practice notes

Stakeholder type: Policy maker
Year: 2021
Author(s): Branwen Miles
Project: SMARTCHAIN
Short description: This document consists of the policy and practice notes prepared under Task 8.3.2.7 to create Deliverable 8.5. The notes provide an overview of the key findings from the SMARTCHAIN project and the recommendations that were collected following the results and evaluations of partners in each Work Package.
Publication type: Deliverable
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Deliverable 8.12. Output-focused national learning workshops (ii)

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2021
Author(s): Branwen Miles
Project: SMARTCHAIN
Short description: This document constitutes Deliverable 8.12 and the 2nd round of multi-actor national workshops within Work Package 8 (Dissemination, Communication and Exploitation). These workshops were built upon the 1st round of workshops conducted in Autumn 2020, which informed and coached the case study participants, and Deliverable 8.6. The 2nd round of workshops held during Spring 2021 was open to all actors and stakeholders interested in the project results and impact on Short Food Supply Chains. The 2nd round of multi-actor national workshops took place between May – June 2021 across the 9 European Hubs of the project.
Publication type: Deliverable
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Deliverable 8.7. Output focused European multi stakeholder workshop

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2021
Author(s): Branwen Miles
Project: SMARTCHAIN
Short description: This document provides an overview of Task 8.5: the organisation of an open European multi-stakeholder workshop within Work Package 8 (Dissemination, Communication and Exploitation). The purpose of the event was to bring together the main stakeholders within SFSCs at European level to exchange around the outcomes and impacts of the SMARTCHAIN Project, as well as to discuss the policy recommendations prepared as a part of the project.
Publication type: Deliverable
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Deliverable 6.11. E-learning course on "Best Practices on Innovation" (ii)

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2021
Author(s): Ana Ramalho, Foteini Chrysanthopoulou, Katherine Flynn
Project: SMARTCHAIN
Short description: This report presents the summary conclusions of the e-learning course on “Best Practices in Short Food Supply Chain Innovations". The course objectives, course structure and outcomes of two rounds of the course are described. The e-course is located on the ISEKI-Food Association’s Moodle platform.
Publication type: Deliverable
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Deliverable 8.3. Communication of SMARTCHAIN project via 2 leaflets, press releases, and 2 articles in Food Today

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2021
Author(s): Giulia Gaggiotti, Carlos Abundancia
Project: SMARTCHAIN
Short description: This deliverable (D8.3) summarises the communication materials that EUFIC created throughout the duration of the project to maximise the impact of the project’s results, and raise awareness about what short food supply chains (hereinafter referred to as “SFSCs”) are and what are the benefits of buying from them. The resources target different audience groups, with a focus on the general public and consumers but also reaching practitioners and other key stakeholder groups of the agri-food sector.
Publication type: Deliverable
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Infographic - A graphic version of the Best practice guide for the implementation of innovative solutions in SFSCs

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2021
Author(s): Eduardo Puértolas, Raquel Rodríguez, Izaskun Pérez, Alberto González, Xabier Murgui, András Sebők, Agnes Szegedyné Fricz, Kinga Varsanyi, Annarita Antonelli, Gerald Herrmann, Annette Sutter, Nina Kuljian, Mirjana Pesic, Lazar Zivkovic, Viktor Nedovic, Alice Petrini, Silvana Nicola
Project: SMARTCHAIN
Short description: Primarily based on SMARTCHAIN findings, this guide presents relevant information, successful cases of the innovation implementation in SFSCs, a specific set of recommendations and a methodology to facilitate not only the identification of problems and needs but also the search for and application of innovative solutions.
Publication type: Infographic
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Deliverable 7.3. Best practice guide for the implementation of innovative solutions in SFSCs

Stakeholder type: Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2021
Author(s): Eduardo Puértolas, Raquel Rodríguez, Izaskun Pérez, Alberto González, Xabier Murgui, András Sebők, Agnes Szegedyné Fricz, Kinga Varsanyi, Annarita Antonelli, Gerald Herrmann, Annette Sutter, Nina Kuljian, Mirjana Pesic, Lazar Zivkovic, Viktor Nedovic, Alice Petrini, Silvana Nicola
Project: SMARTCHAIN
Short description: This best practice guide includes: a) The meaning and key aspects of SFSCs. b) An overall description of the SFSC context in Europe (general characteristics of SFSCs from a business perspective, types of SFSCs, regulation context, typical bottlenecks and successful factors of the SFSCs, etc). c) The definition and types of innovation (including the general characteristics of successful innovations and the role of the stakeholders in the innovation process). d) Examples of successful innovation. e) General recommendations for implementing innovation. f) A step-by-step guide to help the practitioner on the road to innovation, maximising the probability of successful implementation (includes 6 steps with over 300 questions and more than 60 recommendations). g) A tool for using innovation for redesigning SFSCs to face off SARS-CoV-2 pandemic.
Publication type: Deliverable
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Deliverable 6.7. Video tutorial on the use of the SMARTCHAIN platform

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2021
Author(s): Ana Ramalho, Foteini Chrysanthopoulou, Katherine Flynn
Project: SMARTCHAIN
Short description: The video tutorial was conceived as a tool to guide visitors in the use of the SMARTCHAIN Innovation Platform, its title is the “Innovation Platform Tutorial”. The video shows the contents and features of the Platform in an accessible form as it navigates along the tab menu bar.
Publication type: Deliverable
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Get Smart: The Next Frontier of Short Food Supply Chains

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2021
Author(s): Mirta Alessandrini
Project: SMARTCHAIN
Short description: Short food supply chains present manifold benefits for smart citites, local economies, and consumers. To leverage on their benefits various legal, commercial and infrastructure challenges should be addressed.
Publication type: Blog
Language(s) (if not English):
Weblink: Open

Deliverable 6.10. Implementation of the inventory of innovations and related interactive tools

Stakeholder type: Policy maker, Technology provider
Year: 2021
Author(s): Dušan Vudragović, Antun Balaž
Project: SMARTCHAIN
Short description: The focus of this deliverable, is to present the implementation of the inventory of innovations and related interactive tools. Our implementation followed the functional requirements and the initial design of the system presented in the deliverable D6.2 - Design of the inventory of innovations and related interactive tools.
Publication type: Deliverable
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Deliverable 8.11. Second batch of practice abstracts

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2021
Author(s): Francisco Javier Casado Hebrard, Caspar Winkelmeyer, Raquel Rodríguez, Camille Aouinait, Eugenia Petropoulou, Mirjana Pesic, Foteini Chrysanthopoulou, Katalin Kujáni, András Sebok, Mark Frederiks, Maurizio Canavari
Project: SMARTCHAIN
Short description: The deliverable aimed to list the second resulting innovative knowledge and easy accessible end-user material from this SMARTCHAIN as a summary for practitioners in the EIP common format ("practice abstracts"). A total target number of 30 “practice abstracts” was foreseen for the project. In a first batch (D8.10, submitted in M18), 17 “practice abstracts” were included. In M36, a second batch with additional “practice abstracts” (15) is submitted as D8.11. Finally, SMARTCHAIN has produced a total of 32 “practice abstracts”.
Publication type: Deliverable
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Deliverable 8.8. Database of academic publications from the project

Stakeholder type: Policy maker, Technology provider
Year: 2021
Author(s): Francisco Javier Casado Hebrard
Project: SMARTCHAIN
Short description: This document constitutes the deliverable “D8.8 Database of academic publications from the project” in the context of WP8 and has been compiled by the partner UHOH. The deliverable aimed to present an overview of the peer-review publications generated by the SMARTCHAIN project.
Publication type: Deliverable
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Infographic - A graphic version of the Best practice guide for improved business performance in short food supply chains

Stakeholder type: Farmer & Cooperative, Industry & Retail, Policy maker
Year: 2021
Author(s): Simona Petruzzella, Katia De Luca, Isabella Iacobbe, Valeria Diaferia, Donatella Grasso, Michelangelo De Palma
Project: SMARTCHAIN
Short description: This document is a short graphic version of the "Best practice guide for improved business performance in short food supply chains" (Deliverable 7.4), a guide for the application of reference exploitation models, improving business performance in SFSCs and helping farmers and food producers to capitalise on their distinctive territorial capital to foster sustainable growth and the development in rural areas.
Publication type: Infographic
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Deliverable 4.5. Consolidation report on consumer attitudes and recommendations

Stakeholder type: Consumer, Farmer & Cooperative, Policy maker
Year: 2021
Author(s): Eugenia Petropoulou, Theo Benos, Verena Hüttl-Maack, Dennis Gawlik, Betty Chang, Camila Massri, Adrienn Hegyi, Ágnes Szegedyné Fricz, Viktória Szente, Katalin Kujáni, Ágnes Major, Elena Santa Cruz, Sonia García Muñoz, Camille Aouinaït, Marieke Lameris
Project: SMARTCHAIN
Short description: This deliverable presents the highlights of the results from the three studies conducted within WP4 on consumer attitudes, values, expectations, and purchase behaviour in relation to short food supply chains (SFSCs). The first study involved 32 stakeholder interviews with consumers, producers, and other SFSC actors (e.g., HoReCa, regulatory authorities) in seven EU countries (BE, CH, DE, EL, ES, HU, NL), and two at the EU level. The second study included eight consumer focus groups from DE, ES, EL, and HU, four in urban areas and four in rural. The third study consisted of an online consumer survey in the same four EU countries, and generated about 450 usable responses per country. The highlights in this report have been primarily based on the consumer survey. Additionally, based on the studies’ outcomes, some recommendations for SFSC practitioners are included in this report.
Publication type: Deliverable
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Deliverable 7.4. Best practice guide for improved business performance in short food supply chains

Stakeholder type: Farmer & Cooperative, Industry & Retail, Policy maker
Year: 2021
Author(s): Simona Petruzzella, Katia De Luca, Isabella Iacobbe, Valeria Diaferia, Donatella Grasso, Michelangelo De Palma, Eduardo Puertolas, Raquel Rodriguez, Marieke Lameris
Project: SMARTCHAIN
Short description: This best practice guide is a public document, useful to everyone interested in improving its business, in terms of competitiveness and sustainability of the SFSCs, and making it smarter, more equitable and inclusive. It is also a tool for identifying opportunities and strategies to enable SFSC initiatives, improve their performances while being aware of their social and environmental impact.
Publication type: Deliverable
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Deliverable 6.6. E-learning course on "Best Practices on Innovation" (i)

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2021
Author(s): Ana Ramalho, Foteini Chrysanthopoulou, Katherine Flynn
Project: SMARTCHAIN
Short description: This deliverable summarizes the activities and materials prepared for the e-learning course on “Best Practices in Short Food Supply Chain Innovations". The objectives, course structure, and main outcomes are also described. The course was designed for Short Food Supply Chain (SFSC) entrepreneurs and stakeholders in all SFSC-related fields and it can be found on the ISEKI-Food Association's Moodle platform.
Publication type: Deliverable
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Guide to the implementation of the method for improving the competitiveness of SFSCs through the application of innovations

Stakeholder type: Farmer & Cooperative, Industry & Retail
Year: 2021
Author(s): Andras Sebok, Agnes Szegedyne Fricz, Kinga Varsanyi
Project: SMARTCHAIN
Short description: Step-by-step guide to the implementation of the "value propositions" method for improving the competitiveness of Short Food Supply Chains through the application of innovations.
Publication type: Article
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Deliverable 5.7. Recommendations for reducing the environmental impacts and optimising sustainability

Stakeholder type: Consumer, Policy maker
Year: 2021
Author(s): Jens Lansche, Laura Iten, Pauline Audoye, Laura Farrant, Louise Méhauden, Saioa Ramos, Maite Cidad, Ane Ugena, Maria Bystricky, Jonas Lazaro-Mojica
Project: SMARTCHAIN
Short description: The integrated sustainability assessment of selected case studies (CSs) in the SMARTCHAIN project consists of an evaluation of short food supply chains (SFSCs) innovations from environmental, social, and economic perspectives, comparing them with conventional food chain practices and providing insights into the comparative advantages and disadvantages of different types of SFSCs in relation to all these aspects. In the first phase, baseline data were collected from all CS of the project to identify key components of the innovative strategies related to SFSCs. In the second part of the project, an environmental assessment, summarized in D5.5, and a socioeconomic impact assessment were conducted based on the data collected from the selected representative CSs. Based on these, this report has developed and evaluated generic scenarios and examined the sensitivity of key parameters to the results of the environmental assessment. Based on these results, recommendations were then derived for the attention of practitioners, consumers and policy makers.
Publication type: Deliverable
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Deliverable 6.9. Functioning short food supply chain stakeholders community in the SMARTCHAIN platform

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2021
Author(s): Bob Massar
Project: SMARTCHAIN
Short description: This document presents the strategies and activities executed for the SFSC stakeholder community building based on the GAIN transition model and related gamification dynamics presented in Deliverable D6.8 "Design for the basic gamification model and community building". The objective of this paper is to present the achieved results of building this short food supply chain stakeholder community and interlinking this community to the SMARTCHAIN innovation platform.
Publication type: Deliverable
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Smart Solutions in SFSCs

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2021
Author(s): Javier Casado Hebrard; Dimitrios Argyropoulos; Katherine Flynn; Foteini Chrysanthopoulou; Susanne Braun
Project: SMARTCHAIN
Short description: This is a poster presenting the SMARTCHAIN project's idea at the 6th International ISEKI-Food Conference.
Publication type: Poster
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Deliverable 8.4. Informational Fact Sheets for each reporting period

Stakeholder type: Industry & Retail, Policy maker
Year: 2021
Author(s): Branwen Miles
Project: SMARTCHAIN
Short description: This document consists of information prevalent to the reporting period of SMARTCHAIN project. The project has two reporting periods; from 01.09.2018 until 29.02.2020 and 01.03.2020 until 31.08.2021. As the project is still ongoing, the factsheets for the current reporting period includes up until 30.06.2021. This report includes 9 factsheets that were prepared, providing a summary and results available from the project, as well as the projects contribution to practitioner challenges and potential for exploitation.
Publication type: Deliverable
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Insights & recommendations to support collaborative short food supply chains

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2021
Author(s): EUFIC, SMARTCHAIN
Project: SMARTCHAIN
Short description: During 3 years of intense work, SMARTCHAIN analysed 18 Short Food Supply Chains from 9 different countries to understand the factors that play a role in their success, but also to identify their main needs, barriers and bottlenecks, with a focus on the consumer’s perspective. In this SMARTCHAIN booklet, farmers, food producers and other SFSCs practitioners can find applicable solutions, recommendations and useful tips to improve business performance while increasing sustainability. The booklet will also be soon available on the Platform in eight additional languages: Dutch, French, German, Greek, Hungarian, Italian, Serbian and Spanish.
Publication type: Booklet
Language(s) (if not English): Dutch, French, German, Greek, Hungarian, Italian, Serbian, Spanish
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Short Food Supply Chains: Reconnecting Producers and Consumers

Stakeholder type: Consumer, Farmer & Cooperative
Year: 2021
Author(s): EUFIC, SMARTCHAIN, Strength2Food
Project: SMARTCHAIN
Short description: Recent developments in the food market show a renaissance of traditional, direct ways of delivering food, coupled with an emergence of more innovative types of distribution systems which provide direct links between producers and consumers. These numerous types of short food distribution channels, commonly named short food supply chains, now coexist with longer, more ‘conventional’ channels of (mass) food distribution.
Publication type: Blog
Language(s) (if not English):
Weblink: Open

What are the benefits of short food supply chains?

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail
Year: 2021
Author(s): EUFIC
Project: SMARTCHAIN
Short description: An infographic based on the results of the SMARTCHAIN and Strength2Food projects regarding the social, economic and environmental benefits of the Short Food Supply Chains (SFSCs).
Publication type: Infographic
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Deliverable 3.7. Short food supply chain's stakeholder requirement reports

Stakeholder type: Policy maker, Technology provider
Year: 2021
Author(s): Annarita Antonelli, Lavinia Pastore, Gemma Cornuau, Eugenia Petropoulou, Irini Theodorakopoulou, Raquel Rodríguez, Izaskun Pérez, Alberto González, Eduardo Puértolas, Viktor Nedović and Mirjana Pešić, Bob Massar, Caspar Winkelmeyer, Javier Casado, Maurizio Canavari, Alessandra Castellini, Vilma Xhakollari, Katalin Kujáni, Danilo Christen, Camille Aouinaït
Project: SMARTCHAIN
Short description: The present report presents the methodological approach followed to achieve Task 3.4 of WP3. The task concerns a co-creation action in order to identify a toolkit to assist stakeholders in SFSC to accelerate breakthrough ideas and create more social innovations along the chain. The challenge for this task is the identification of the true vision, objectives and desires of various stakeholders in each short food supply chain. Successively, tools and measures potentially devoted to improving the social innovation level of each organization in coherence with their mission and objectives will be identified.
Publication type: Deliverable
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Deliverable 2.4. Report on the screening and pre-selection of technological and non-technological innovations

Stakeholder type: Policy maker, Technology provider
Year: 2021
Author(s): Camille Aouinaït, Danilo Christen, Sebők, András, Szegedyné Fricz Ágnes, Varsányi Kinga, Parrag Viktória
Project: SMARTCHAIN
Short description: Short food chains face several challenges in meeting the needs of consumers and in ensuring feasible operations for their chain members. The objective of the WP2 of the SMARTCHAIN project is to identify the typical needs of the short food supply chains (SFSCs) and the appropriate technological (TECI) and non-technological (NTI) innovations for improving the performance of short food supply chains and to identify and characterize their applicability. The objective of this task (Task T2.4) is to conduct a screening of the applicability and a pre-selection of technological and non-technological innovations.
Publication type: Deliverable
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The benefits and sustainability of short food supply chains

Stakeholder type: Consumer, Farmer & Cooperative
Year: 2021
Author(s):
Project: SMARTCHAIN
Short description: More direct models of food distribution and consumption known as Short Food Supply Chains (SFSCs) are attracting interest for their potential to bring about social, economic and environmental benefits in comparison to more conventional practices. SFSCs may indeed offer mutual benefits to both farmers and consumers, help deliver a more sustainable food system while addressing some of the most pressing environmental challenges and social issues. They might act as model to increase transparency, trust, equity and growth throughout the agri-food chain, and contribute to an improved competitiveness and overall sustainability of the European agri-food system. More info at weblink.
Publication type: Blog
Language(s) (if not English):
Weblink: Open

Resilience and Digitalization in Short Food Supply Chains: A Case Study Approach

Stakeholder type: Policy maker
Year: 2021
Author(s): Rosario Michel-Villarreal, Eliseo Luis Vilalta-Perdomo, Maurizio Canavari, and Martin Hingley
Project: Other
Short description: The interest in short food supply chains (SFSCs) has grown significantly in the last decade, notably in respect of their potential role to achieve more sustainable food chains. However, a major barrier to achieving sustainable supply chains is the uncertainty associated with supply chain activities. Therefore, this paper aims to explore the different resilience capabilities that SFSCs possess and the potential role of digital technologies as enablers of SFSCs’ resilience.
Publication type: Article
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Deliverable 8.6. Output-focused national learning workshops (i)

Stakeholder type: Policy maker, Technology provider
Year: 2021
Author(s): Branwen Miles
Project: SMARTCHAIN
Short description: This document consists of Task 8.4, organisation of the 1st round of multi-actor national workshops within Work Package 8 (Dissemination, Communication and Exploitation) and will produce the 1st round of output focused workshops for Deliverable 8.6. The main purpose of the 1st round of workshops was to inform and coach the case studies involved in the project; bringing them up to date with the latest results of the project and to receive feedback on how the project is progressing. This is a live document and will be updated with the results of the 2nd round of workshops in 2021.
Publication type: Deliverable
Language(s) (if not English):
File attachment: View

Deliverable 4.4. Report on the consumer online survey results

Stakeholder type: Policy maker, Technology provider
Year: 2021
Author(s): Verena Hüttl-Maack, Dennis Gawlik, Eugenia Petropoulou, Theo Benos, Betty Chang, Camila Massri, Adrienn Hegyi, Ágnes Szegedyné Fricz, Viktória Szente, Katalin Kujáni, Ágnes Major, Elena Santa Cruz, Sonia García Muñoz, Camille Aouinaït, Marieke Lameris
Project: SMARTCHAIN
Short description: For this study, a total of N = 2,020 EU citizens were surveyed online in the four target countries. The key findings showed that most consumers had a very positive attitude towards SFSCs. However, this was not reflected in everyone’s purchasing behaviour. The study also provides insights into the product categories that were predominantly purchased at SFSCs.
Publication type: Deliverable
Language(s) (if not English):
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Deliverable 3.4. Social Innovation Assessment Template

Stakeholder type: Policy maker, Technology provider
Year: 2021
Author(s): Annarita Antonelli, Damiano Petruzzela
Project: SMARTCHAIN
Short description: The main objective in Deliverable D3.4 is to set up a tool useful to measure the level of social “innovativeness” of each of the 18 case studies of Smartchain project. The Social Innovation Assessment Template (SIAT) will include a self-assessment template, through which local actors in short food supply chains can improve their understanding of the local landscape and uncover their potential for social innovation (openness to new ideas, availability of resources, barriers to change and more). The SIAT will also include a set of indicators for measuring the level of “social innovativeness” within each specific case.
Publication type: Deliverable
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Smart solutions in short food supply chains

Stakeholder type: Policy maker
Year: 2021
Author(s): Hanna Schebesta
Project: SMARTCHAIN
Short description: How do we achieve a food system that is sustainable and social and offers the highest quality food? Short food supply chains are often considered part of the answer to that question. They stand for increased transparency, trust, equity, and growth within the food supply system, and are therefore often regarded as catalysts for a new sustainable and future-proof food system. Read more at the weblink.
Publication type: Blog
Language(s) (if not English):
Weblink: Open

Strategic Guide for Short Food Supply Chains (SFSCs)

Stakeholder type: Farmer & Cooperative, Industry & Retail, Policy maker
Year: 2021
Author(s): Gunnar Vittersø, Svein Ole Borgen, Edward Majewski, Agata Malak-Rawlikowska, Barbara Tocco
Project: Other
Short description: To help practitioners achieve tangible benefits and move toward more sustainable strategies, this guide provides evidence-based insights on good practices and recommendations to strengthen SFSCs according to the three pillars of sustainability. This guide is specifically aimed at practitioners who are working with the sale and distribution of food in SFSCs, as well as policy makers and public authorities shaping the institutional framework for these initiatives. It focuses on two main questions: (i) to what extent, and in what ways, do SFSCs contribute to sustainability? (ii) how can practitioners and policy makers strengthen the sustainability of SFSCs? Addressing these questions through our research-informed insights provides an opportunity to reflect on the potential of SFSCs and learn from existing good practices.
Publication type: Booklet
Language(s) (if not English):
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Deliverable 7.2. Inventory of reference exploitation models for short food supply chains

Stakeholder type: Policy maker, Technology provider
Year: 2021
Author(s): F. Janssen, M. Smit-van Hal, M. Laméris (NBC); E. Puertolas, R. Rodriguez, I. Perez (AZTI)
Project: SMARTCHAIN
Short description: First, the business models of 18 case studies of SMARTCHAIN are critically examined, to analyse how each SFSC applies ongoing innovation and how they create, deliver, and capture value, considering their particular context (economic, social, cultural) and the relation between farmers, food producers and consumers. Canvas methodology is used as a basis. The necessary data about the case studies were provided by WP 2-5. The following information and parameters were collected: infrastructure (key activities, key resources, partner network), product value (value proposition of the offered goods and related services), consumers/market (market segments, sales channels, consumer agri-food actors relationships), finances (cost structure, revenue streams), resources (economic, government support) and ongoing innovations (technological, non-technological and social).
Publication type: Deliverable
Language(s) (if not English):
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Deliverable 3.5. Case studies' report on SIAT application

Stakeholder type: Policy maker, Technology provider
Year: 2020
Author(s): CIHEAM Bari
Project: SMARTCHAIN
Short description: The present report shows the results of the application SIAT – Social Innovation Assessment Template – to the 18 case studies of the Smartchain Project. The SIAT is a self-assessment template, through which local actors in short food supply chains can improve their understanding of the local landscape and uncover their potential for social innovation (openness to new ideas, availability of resources, barriers to change and more). The present report is divided into four sections: (1) an introduction in which there is a brief background of the SIAT tool and its linkage with the social innovation definition; (2) a section delving into the structure of the SIAT explaining the five dimensions that compose it (economic, environmental, socio-cultural, governance, influence); (3) a section dedicated to explaining how to read the single case study outputs with the results of the SIAT (16 case studies out of 18, have fully completed the self-assessment); (4) a final section composed by the SIAT outputs for each case study
Publication type: Deliverable
Language(s) (if not English):
File attachment: View

Deliverable 3.6. Comparative analysis report on SIAT application

Stakeholder type: Policy maker, Technology provider
Year: 2021
Author(s): CIHEAM Bari
Project: SMARTCHAIN
Short description: The present report shows the results of a comparative analysis among the 16 case studies of the SMARTCHAIN Project that applied SIAT – Social Innovation Assessment Template1. SIAT is a self-assessment template, through which local actors in short food supply chains can improve their understanding of the local landscape and uncover their potential for social innovation (openness to new ideas, availability of resources, barriers to change and more). The present report is divided into four sections: (1) an introduction in which there is a brief background of the SIAT tool and its linkage with the social innovation definition; (2) a section delving into the structure of the SIAT explaining the five dimensions that compose it (economic, environmental, socio-cultural, governance, influence); (3) a section explaining the methodology applied to conduct the comparative analysis and the tools used; (4) a final section with the key findings of the analysis.
Publication type: Deliverable
Language(s) (if not English):
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Deliverable 4.1. Report on consumer focus group discussions

Stakeholder type: Policy maker, Technology provider
Year: 2020
Author(s): Betty Chang, Malou Reipurth, Camila Massri, Sophie Hieke (EUFIC), Eugenia Petropoulou, Theo Benos, Irini Theodorakopoulou, Constantine Iliopoulos (UOC), Verena Hüttl-Maack, Dennis Gawlik (UHOH), Katalin Kujáni, Ágnes Major (KIS), Adrienn Hegyi, Ágnes Szegedyné Fricz (CBHU), Camille Aouinaït (WBF), Elena Santa Cruz, Débora Campos, Begoña Alfaro (AZTI), Frank Janssen (NBC)
Project: SMARTCHAIN
Short description: This report presents the results of 8 consumer focus groups that examine consumer attitudes, values, expectations and preferences in relation to food purchase and short food supply chains (SFSC). The focus groups were conducted in four EU countries (Germany, Greece, Hungary and Spain) with one urban and one rural focus group per country. Although most participants had positive perceptions of local food and agreed with many of the values SFSC represented, practical barriers prevented many from purchasing SFSC products on a regular basis. Convenience and price were prioritised when shopping for groceries. The main criteria for convenience are a proximal location and being able to purchase a wide range of produce in one place. Participants from Hungary were not willing to pay a higher price for SFSC products compared to food of a comparable quality from a longer chain. Food quality in terms of taste, freshness, and organic production were also taken into account, and there appears to be a greater focus on health rather than the environmental implications of organic production, although the environmental aspects are also appreciated. Some participants also like the idea of supporting their local community through purchasing from local producers and/retailers.
Publication type: Deliverable
Language(s) (if not English):
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Deliverable 4.2. Report on the stakeholder interviews

Stakeholder type: Policy maker, Technology provider
Year: 2019
Author(s): Betty Chang, Camila Massri, Malou Reipurth, Sophie Hieke, Adrienn Hegyi, Katalin Kujáni, Ágnes Major, Ágnes Szegedyné Fricz, Kinga Varsányi, Verena Hüttl-Maack, Dennis Gawlik, Eugenia Petropoulou, Begoña Alfaro, Elena Santa Cruz, Camille Aouinaït, Zsuzsan Proos, Jasper Kuitems, Frank Janssen
Project: SMARTCHAIN
Short description: This report presents the results of 32 expert stakeholder interviews that examine consumer attitudes, values, expectations and preferences in relation to short food supply chains (SFSC). The interviewees represented the views of consumers, producers, and other actors who work with or within SFSC (e.g., HoReCa, and certifiers) in six EU countries (DE, NL CH, HU, ES, EL), one EU region in Belgium (Ghent), and at the EU level. Consumers were generally perceived to be aware of the environmental impact of food production, although their awareness tended to be at the level of whole chain issues. There was little discussion of the social impact of food production from the point of view of consumers, suggesting that this aspect is underdeveloped. There were also regional differences, with consumers in northern European countries tending to have a greater understanding of environmental and social issues tied to food production than their southern counterparts.
Publication type: Deliverable
Language(s) (if not English):
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Deliverable 4.3. Consolidated report on the qualitative findings

Stakeholder type: Policy maker, Technology provider
Year: 2020
Author(s): Betty Chang, Camila Massri, Malou Reipurth, Sophie Hieke (EUFIC), Verena Hüttl-Maack, Dennis Gawlik (UHOH), Adrienn Hegyi, Ágnes Szegedyné Fricz (CBHU), Katalin Kujáni, Ágnes Major, Kinga Varsányi (KIS), Eugenia Petropoulou, Theo Benos, Irini Theodorakopoulou (UOC), Begoña Alfaro, Elena Santa Cruz (AZTI), Camille Aouinaït (WBF), Frank Janssen (NBC)
Project: SMARTCHAIN
Short description: This report presents the results of 32 expert stakeholder interviews and 8 consumer focus groups that examine consumer attitudes, values, expectations and preferences in relation to short food supply chains (SFSC). The interviews represented the perspective of consumers, producers, and other actors who work with or within SFSC (e.g., HoReCa, and certifiers) in six EU countries (DE, NL CH, HU, ES, EL), one EU region in Belgium (Ghent), and at the EU level. The focus groups represented the views of rural and urban consumers in DE, HU, ES, and EL.
Publication type: Deliverable
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Deliverable 6.1. Design and Building of SMARTCHAIN Interactive Platform

Stakeholder type: Policy maker, Technology provider
Year: 2019
Author(s): Foteini Chrysanthopoulou, Katherine Flynn, Gunter Greil
Project: SMARTCHAIN
Short description: This report outlines the development of a sustainable virtual environment, the SMARTCHAIN Interactive Platform, for knowledge transfer, innovation and cooperation for all the stakeholders of the Short Food Supply Chain (SFSC).
Publication type: Deliverable
Language(s) (if not English):
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Deliverable 6.2. Design of the inventory of innovations and related interactive tools

Stakeholder type: Policy maker, Technology provider
Year: 2019
Author(s): Dušan Vudragović, Petar Jovanović, Antun Balaž
Project: SMARTCHAIN
Short description: The focus of this deliverable, as defined in the project’s description of action, is to propose an initial architecture of the inventory of innovations and related interactive tools. This is done based on the demands identified during the project preparation stage, the requirements collected from actors and stakeholders at the multi-actor workshops, and currently available technology solutions. The inventory of innovations together with the SMARTCHAIN platform will collect all data generated within the project and create a virtual environment that will support the identification of key parameters that influence sustainable food production and rural development. The contents of this deliverable forms a basis for the development of the SMARTCHAIN platform, the inventory of innovations and related interactive tools.
Publication type: Deliverable
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Deliverable 6.4. Implementation of the inventory of innovations, related interactive tools

Stakeholder type: Policy maker, Technology provider
Year: 2020
Author(s): Dušan Vudragović, Petar Jovanović, Antun Balaž
Project: SMARTCHAIN
Short description: The focus of this deliverable, as defined in the project’s Description of Action, is to present the implementation of the inventory of innovations and related interactive tools. Our implementation followed the functional requirements and the initial design of the system presented in the deliverable D6.2. The current document describes the development stage of the system and its components in the middle of the project lifetime (M18) and will be updated at the end of the project (M35).
Publication type: Deliverable
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Deliverable 8.2. Project website is established

Stakeholder type: Policy maker, Technology provider
Year: 2019
Author(s): Francisco Javier Casado Hebrard
Project: SMARTCHAIN
Short description: This document constitutes the deliverable “D8.2 Project website is established” in the context of Task 8.2 “Development of project identity for SMARTCHAIN and project website” (M1-M4) and has been compiled, reviewed and edited by partner UHOH.
Publication type: Deliverable
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Deliverable 8.10. First batch of practice abstracts

Stakeholder type: Policy maker, Technology provider
Year: 2020
Author(s): Francisco Javier Hebrard Casado (UHOH), Raquel Rodríguez (AZTI), Camille Aouinait (WBF), Eugenia Petropoulou (UoC), Mirjana Pesic (UoB), Foteini Chrysanthopoulou (IFA), Dániel Molnár (KIS), András Sebok (CBHU)
Project: SMARTCHAIN
Short description: This document constitutes the deliverable “D8.10 First batch of practice abstracts” in the context of WP8 and has been compiled by the partner UHOH. The deliverable aimed to list the first resulting innovative knowledge and easy accessible end-user material from this SMARTCHAIN as a summary for practitioners in the EIP common format ("practice abstracts"). A total target number of 30 practice abstracts is foreseen for the project. 17 of them are included in this deliverable. In M36, a second batch with additional practice abstracts will be submitted as D8.11.
Publication type: Deliverable
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Transformation Trends in Food Logistics for short food supply chains - What is new?

Stakeholder type: Consumer, Policy maker
Year: 2019
Author(s): Martin Collison, Tom Collison, Irina Myroniuk, Nadiya Boyko, Giustina Pellegrini
Project: Other
Short description: The way in which food reaches consumers is a high profile component of the food chain's Greenhouse Gas (GHGs) emissions, but is changing rapidly as technology facilitates online and new targeted logistic solutions which deliver directly to the consumer's home, workplace or other convenient locations.
Publication type: Article
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Short food supply chains – a growing movement. The case study of the Viseu Dão Lafões Region

Stakeholder type: Policy maker
Year: 2020
Author(s): Maria Lúcia Pato
Project: Other
Short description: In spite of the increasing attention being paid to short food supply chains (SFSCs), research in the area is still scarce, particularly in Portugal. Thus, based on a case study in Viseu Dão Lafões Region (VDLR), we intend to identify and discuss (emphasizing potentialities and constraints) the movement of SFSCs in the region. This case study is based on document analysis and interviews with agri-food baskets’ promotors.
Publication type: Article
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Sustainable Food Supply Chains: Is Shortening the Answer? A Literature Review for a Research and Innovation Agenda

Stakeholder type: Industry & Retail, Policy maker
Year: 2020
Author(s): Yuna Chiffoleau, Tara Dourian
Project: Other
Short description: Short food supply chains (SFSCs) are increasingly garnering attention in food systems research, owing to their rising popularity among consumers, producers and policy-makers in the last few decades. Written with the aim to identify research gaps for the Horizon Europe research and innovation programme, this literature review provides a state of play of the definition and characterisation of SFSCs, and of their sustainability.
Publication type: Article
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Towards innovation-driven and smart solutions in short food supply chains

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2020
Author(s): Susanne Braun, Javier Casado Hebrard, Dimitrios Argyropoulos
Project: SMARTCHAIN
Short description: The agri-food industry is of particular strategic interest in Europe, being essential for rural development as it provides jobs and incomes in many remote regions. However, a more sustainable and competitive European agri-food industry is urgently needed, addressing its impacts on the environment, health and climate. A major transformation of the whole sector is required to respond to these challenges, with important changes in both production and consumption of agricultural products.
Publication type: Booklet
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RAGIONANDO DI SVILUPPO LOCALE: UNA LETTURA "NUOVA" DI TEMATICHE "ANTICHE"

Stakeholder type: Industry & Retail, Policy maker, Technology provider
Year: 2020
Author(s): Francesco Contò, Mariantonietta Fiore
Project: Other
Short description: Il presente manuale è una raccolta collettanea di contributi che presentano una nuova chiave di lettura dello sviluppo locale, declinando in prospettiva scientifico-divulgativa “nuove” teorie e tematiche classiche che hanno costituito da sempre lo schema di ciò che normalmente viene identificato sviluppo locale. Vi è, quindi, una multiformità di tematiche che potrebbero, a primo impatto, apparire eterogenee e distanti dagli obiettivi di sviluppo: come il tema della salute e della sanità. Il Covid-19 ha confermato, però, che immaginare oggi uno sviluppo locale a prescindere dalle tematiche sanitarie di un territorio rappresenta sicuramente un’assurdità. Ma nelle vecchie teorie dello sviluppo locale questa tematica non è riscontrabile. Questa declinazione dello sviluppo locale è inserita all’interno della nuova vision della cosiddetta “Economia di Francesco” che è il chiaro riferimento all’evoluzione dell’economia civile di A. Genovesi arricchita dalle suggestioni francescane e benedettine compendiate nella “Laudato Sii” di San Francesco e nella “Regola” di San Benedetto. L’occasione di questo manuale è data dalla presentazione degli atti del progetto SKIN (Short supply chain Knowledge and Innovation Network, finanziato nell’ambito del programma Horizon 2020) che ha avuto come Lead Partner l’Università di Foggia (Dipartimento di Economia) e si è appena concluso dando alla luce un’importante rete tematica europea sulla filiera corta.
Publication type: Article
Language(s) (if not English): Italian
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Are Short Food Supply Chains More Environmentally Sustainable than Long Chains? A Life Cycle Assessment (LCA) of the Eco-Efficiency of Food Chains in Selected EU Countries

Stakeholder type: Industry & Retail, Policy maker, Technology provider
Year: 2020
Author(s): Edward Majewski, Anna Komerska, Jerzy Kwiatkowski, Agata Malak-Rawlikowska, Adam Wąs, Piotr Sulewski, Marlena Gołaś, Kinga Pogodzińska, Jean-Loup Lecoeur, Barbara Tocco, Áron Török, Michele Donati, Gunnar Vittersø
Project: Other
Short description: Improving the eco-efficiency of food systems is one of the major global challenges faced by the modern world. Short food supply chains (SFSCs) are commonly regarded to be less harmful to the environment, among various reasons, due to their organizational distribution and thus the shortened physical distance between primary producers and final consumers. In this paper, we empirically test this hypothesis, by assessing and comparing the environmental impacts of short and long food supply chains.
Publication type: Article
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Box-scheme as alternative food network - the economic integration between consumers and producers

Stakeholder type: Consumer, Farmer & Cooperative, Policy maker
Year: 2020
Author(s): Ronaldo Tavares de Souza
Project: Other
Short description: As a growing option for small farmers, alternative food networks (AFN) have attracted the attention of researchers around the world. Nevertheless, not much focus is given to box-schemes as a format itself. The nomenclature is often associated with community-supported agriculture (CSA) and solidarity purchase groups (SPG), but many companies have reduced geographic and informational distances without demanding such a narrow relationship between collaborators. The aim of this article is to analyze the relationship between companies and their customers.
Publication type: Article
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Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

Stakeholder type: Industry & Retail, Policy maker, Technology provider
Year: 2020
Author(s): Serafim Bakalis, Vasilis P. Valdramidis, Dimitrios Argyropoulos, Lilia Ahrne, Jianshe Chen, P.J. Cullen, Enda Cummins, Ashim K. Datta, Christos Emmanouilidis, Tim Foster, Peter J. Fryer, Ourania Gouseti, Almudena Hospido, Kai Knoerzer, Alain LeBail, Alejandro G. Marangoni, Pingfan Rao, Oliver K. Schlüter, Petros Taoukis, Epameinondas Xanthakis, Jan F.M. Van Impe
Project: Other
Short description: This commentary aims to present a reflection from the past, considering the present situation of COVID-19 to provide thoughts on the actions needed to ensure resilient food systems.
Publication type: Article
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The Multiplier Effects of Food Relocalization: A Systematic Review

Stakeholder type: Policy maker, Technology provider
Year: 2020
Author(s): Zsófia Benedek, Imre Fertő, Viktória Szente
Project: Other
Short description: The purchase of local food is often argued to stimulate local economies through multiplier effects; this argument is questioned in this paper.
Publication type: Article
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Italian Social Farming: the Network of Coldiretti and Campagna Amica

Stakeholder type: Farmer & Cooperative
Year: 2020
Author(s): Roberta Moruzzo, Francesco Riccioli, Angela Galasso, Carmelo Troccoli, Salomon Espinosa Diaz, Francesco Di Iacovo
Project: Other
Short description: For the last ten years, Social farming (SF) has become an innovative practice able to connect multifunctional agriculture and novel social services for urban and rural areas in Italy and the EU. By looking at the experience from Italy, it is possible to note that SF has not developed homogeneously along the national territory. This paper provides a further contribution to the knowledge on this type of activity and opens the way to deeper considerations on the topic.
Publication type: Article
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SMARTchain TALKS - Impact of COVID-19 on short food supply chains

Stakeholder type: Consumer, Farmer & Cooperative
Year: 2020
Author(s): Eugenia Petropoulou, Pavlina Paradomenaki
Project: SMARTCHAIN
Short description: SMARTCHAIN Project partners Eugenia Petropoulou (University fo Crete, UOC, WP3 - Social Innovation & Greek hub manager) and Pavlina Paradomenaki (GAIA, Greek case study) talk about the impact of COVID-19 on short food supply chains in Crete and lessons learnt.
Publication type: Video
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Card payment in the farmer's market

Stakeholder type: Consumer, Farmer & Cooperative
Year: 2020
Author(s): Kisléptékű Termékelőállítók és Szolgáltatók Országos Érdekképviseletének Egyesülete
Project: SMARTCHAIN
Short description: The Hungarian Association for Small Scale Farmers created an interesting video on how a farmer market in Hungary operates implementing required social distancing and sanitation measures to prevent the spread of COVID-19. This farmer market includes a really interesting innovation, the possibility of paying by credit card, avoiding the cash payment. Click here: https://www.youtube.com/watch?v=AChQDCGbVwo
Publication type: Video
Language(s) (if not English):
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Short Food Supply Chains for promoting local food on local markets

Stakeholder type: Farmer & Cooperative, Policy maker
Year: 2020
Author(s): Giovanni Belletti, Andrea Marescotti, Fabio Russo, Nuria Ackermann, Ebe Muschialli, Sabrina Arcuri
Project: Other
Short description: The aim of this paper is to give an insight over the main typologies of SFSCs initiatives, and to discuss their potential benefits and drawbacks. The ultimate goal is to raise consciousness on the potential of SFSCs initiatives for achieving local development, better market access to smallholders, and higher food quality to consumers, and to discuss how these initiatives may be developed in a sustainable way.
Publication type: Article
Language(s) (if not English):
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Fostering Social Innovation in Short Food Supply Chains

Stakeholder type: Consumer, Farmer & Cooperative, Policy maker
Year: 2020
Author(s): Eugenia Petropoulou, Constantine Iliopoulos, Irini Theodorakopoulou, Theo Benos
Project: SMARTCHAIN
Short description: Fostering Social Innovation in SFSCs: Operational definition of Social Innovation, key drivers and best practices.
Publication type: Infographic
Language(s) (if not English):
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Tips-Farmer's shops

Stakeholder type: Consumer, Farmer & Cooperative
Year: 2020
Author(s): Kisléptékű Termékelőállítók és Szolgáltatók Országos Érdekképviseletének Egyesülete
Project: SMARTCHAIN
Short description: Tips for farmers and consumers in farmer shops
Publication type: Infographic
Language(s) (if not English):
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Tips-Farmer's market

Stakeholder type: Consumer, Farmer & Cooperative
Year: 2020
Author(s): Kisléptékű Termékelőállítók és Szolgáltatók Országos Érdekképviseletének Egyesülete
Project: SMARTCHAIN
Short description: Tips for farmers and consumers in a farmer market
Publication type: Infographic
Language(s) (if not English):
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Short Food Supply Chains and Their Contributions to Sustainability: Participants’ Views and Perceptions from 12 European Cases

Stakeholder type: Technology provider
Year: 2019
Author(s): Gunnar Vittersø, Hanne Torjusen, Kirsi Laitala, Barbara Tocco, Beatrice Biasini, Peter Csillag, Matthieu Duboys de Labarre, Jean-Loup Lecoeur, Agnieszka Maj, Edward Majewski, Agata Malak-Rawlikowska, Davide Menozzi, Áron Török and Pierre Wavresky
Project: Other
Short description: This study explores the role of different types of SFSCs and their contribution to sustainability through participants’ (consumers, retailers and producers) views and perceptions.
Publication type: Article
Language(s) (if not English):
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Measuring the Economic, Environmental, and Social Sustainability of Short Food Supply Chains

Stakeholder type: Technology provider
Year: 2019
Author(s): Agata Malak-Rawlikowska, Edward Majewski, Adam W, Svein Ole Borgen, Peter Csillag, Michele Donati, Richard Freeman, Viet Hoàng, Jean-Loup Lecoeur, Maria Cecilia Mancini, An Nguyen, Monia Saïdi, Barbara Tocco, Áron Török, Mario Veneziani, Gunnar Vittersø and Pierre Wavresky
Project: Other
Short description: Using a cross-sectional quantitative approach, this study assesses the sustainability of distribution channels in short and long food supply chains based on 208 food producers across seven countries: France, Hungary, Italy, Norway, Poland, the United Kingdom, and Vietnam.
Publication type: Article
Language(s) (if not English):
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Increasing the sales of products from SFSC

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2019
Author(s): Betty Chang
Project: SMARTCHAIN
Short description: Take a look at the English one-pager for information on how you can contribute to Increasing Sales of SFSC products. The Justify the Price heading tells how to communicate the value of SFSC to consumers.
Publication type: Infographic
Language(s) (if not English):
File attachment: View

Food-related consumer behaviours

Stakeholder type: Consumer, Policy maker, Technology provider
Year: 2019
Author(s): Betty Chang, Malou Reipurth, Camila Massri
Project: SMARTCHAIN
Short description: Insights on consumer perception of Short Food Supply Chains collected from the SMARTCHAIN case studies
Publication type: Presentation
Language(s) (if not English):
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Tips-Pick up points

Stakeholder type: Consumer, Farmer & Cooperative
Year: 2020
Author(s): Kisléptékű Termékelőállítók és Szolgáltatók Országos Érdekképviseletének Egyesülete
Project: SMARTCHAIN
Short description: Tips for farmers and consumers in pick-up points
Publication type: Infographic
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Tips-Pick up your own

Stakeholder type: Consumer, Farmer & Cooperative
Year: 2020
Author(s): Kisléptékű Termékelőállítók és Szolgáltatók Országos Érdekképviseletének Egyesülete
Project: SMARTCHAIN
Short description: Tips for farmers and consumers in picking fresh produce
Publication type: Infographic
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Problems, barriers & needs of the short food supply chains

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2020
Author(s): Andras Sebok, Agnes Szegedyne Fricz, Kinga Varsanyi
Project: SMARTCHAIN
Short description: A summary of the explicit and hidden SFSC problems, barriers and needs of all the identified stakeholders within the SMARTCHAIN project.
Publication type: Presentation
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Consolidation of findings from the qualitative SFSC studies

Stakeholder type: Consumer, Industry & Retail, Policy maker, Technology provider
Year: 2020
Author(s): European Food Information Council
Project: SMARTCHAIN
Short description: A summary of the findings from the qualitative studies on short food supply chains that were conducted within the SMARTCHAIN project.
Publication type: Presentation
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Analysis of policies related to short food supply chains

Stakeholder type: Industry & Retail, Policy maker, Technology provider
Year: 2020
Author(s): Mirjana Pešić, Lazar Živković, Viktor Nedović
Project: SMARTCHAIN
Short description: Analysis of policies regarding the short food supply chain based on information collected from interviews, questionnaires and the literature.
Publication type: Presentation
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Absatzsteigerung durch direktere Lebensmittelvermarktung

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2019
Author(s): -
Project: SMARTCHAIN
Short description: Take a look at the German one-pager for information on how you can contribute to Increasing Sales of SFSC products. The Justify the Price heading tells how to communicate the value of SFSC to consumers.
Publication type: Infographic
Language(s) (if not English): German
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Food supply during the economic and social situation caused by the coronavirus (COVID-19)

Stakeholder type: Consumer, Farmer & Cooperative, Industry & Retail, Policy maker, Technology provider
Year: 2020
Author(s): Katalin Kujani, Andrea Szabadkai, Viktória Nagy, Agnes Major
Project: SMARTCHAIN
Short description: The epidemic threat of novel coronavirus (2019-nCoV) caused new hygiene and health regulations by the mid of March in 2020 (date of the article 25th of March). This brought a change in the balance of food supply and demand in Hungary too. A short analysis presenting how local supply systems can work in the COVID crisis and make food supply more efficient. The aim is to grant local Hungarian consumers fresh, good quality Hungarian products, and to help the producers and other members of the local food chain to be able to survive the economic recession.
Publication type: Article
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Tips-Rural host service

Stakeholder type: Consumer, Farmer & Cooperative
Year: 2020
Author(s): Kisléptékű Termékelőállítók és Szolgáltatók Országos Érdekképviseletének Egyesülete
Project: SMARTCHAIN
Short description: Tips for farmers and consumers in a rural host service
Publication type: Infographic
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