project - Research and innovation
CO-creating sustainable and competitive FRuits and vEgetableS’ value cHains in Europe
CO-creating sustainable and competitive FRuits and vEgetableS’ value cHains in Europe
Objectives
Starting from current best practices and key success factors observed and analysed in innovative value chains and the state of the art in technological and non-technological approaches, CO-FRESH proposes to develop techniques, tools and insights for the re-design of agri-food value chains. Through collaborative and systemic approaches, the tools and formats will be applied in 7 pilot cases representing diverse fruit and vegetables agri-food value chains (including protein crops for food and feed) across Europe. CO-FRESH will use the Intervention Research approach to study models of collective innovation action within and across organisations.
Objectives
see objectives in English
Project details
- Main funding source
- Horizon 2020 (EU Research and Innovation Programme)
- Horizon Project Type
- Multi-actor project
Ort
- Main geographical location
- Navarra
€ 7 531 707,50
Total budget
Total contributions including EU funding.
100 Practice Abstracts
Pilze-Nagy Ltd. is the largest oyster mushroom producer and exporter in Hungary and in Central EU, started its operation in early 1990s. In order to meet its financial and environmental challenges mainly caused by growing energy costs as well as the increased amount of spent mushroom substrate (SMS), the company developed and implemented a large-scale innovation project for the installation of a biogas plant. It was not solely a technical innovation, as the business model and supply chain (including all logistical challenges) were adopted to this improved business situation.
As a result, SMS along with other agricultural wastes are used in the company’s own biogas plant fully integrated into the technical and business operations. The biogas is burned to produce electricity sold to the grid while the waste heat is used to dry oyster mushroom. The leftover, after the anaerobic digestion process, the digestate is returned back to the fields, closing the nutrient loop.
This circular bioeconomy model has been working for more than 15 years fully proving its viability and contribution to the company’s business and environmental objectives. This full integration of biogas production into oyster mushroom growing was globally a first of a kind large scale concept, now organic part of the company’s operation and successful development.
In the long Agri-Food Supply Chains (ASC) of Southeast Spain, a process of emergence of short chains within the long chains is taking place, giving rise to "Hybrid" Agri-Food Supply Chains.
Traditionally they have been considered as independent Supply Chain (SC) models. Changes in the environment, such as advances in information and communication technologies, and the development of economic, social and environmental sustainability practices, have driven their evolution.
Synergies between the two (ASC) make them coexist successfully. Among others, they can find some such as sharing personnel, infrastructures and services, complementarity in the range of products or knowledge of the tastes and needs of consumers.
This short direct sales channel is developing thanks to the facilities provided by digitalisation and online commerce, as well as the need to improve sustainability and create value by increasing commercial margins and providing a solution to the distance between the consumer and the producer. The most widespread method of innovation is the sale of online vegetable and fruit boxes, such as Única's Healthy Classic Box.
Although turnover in this short channel is currently lower than in the traditional channel, innovative ACSs take advantage of their relationships with other links in the Chain to develop strategic capacities in this way to satisfy the needs of the end consumer for fresh fruit and vegetables, generating advantages in efficiency terms of time and variety in products that are highly perishables.
En las Cadenas de Suministro Agroalimentarias del Sudeste Español (CSA), se está produciendo un proceso de aparición de cadenas cortas dentro de las cadenas largas, dando lugar a ”Cadenas Hibridas“ de Suministro Agroalimentarias.
Tradicionalmente han sido consideradas como modelos independientes de cadenas de suministro (CS). Algunos cambios en el entorno como los avances en las tecnologías de la información y comunicación, y el desarrollo de prácticas de sostenibilidad económica, social y medioambiental, han impulsado su evolución.
Las sinergias entre las dos (CSA) hacen que coexistan con éxito. Entre otras podemos encontrar algunas como compartir personal, infraestructuras y servicios, complementariedad en la gama de productos o el conocimiento de los gustos y necesidades de los consumidores.
Este canal corto de venta directa se está desarrollando gracias a las facilidades que proporcionan la digitalización y el comercio online, así como la necesidad de mejorar la sostenibilidad y crear valor aumentando los márgenes comerciales y dando solución al distanciamiento entre el consumidor y el productor. La innovación emplea como método más extendido la venta de Cajas de Verduras y frutas on-line, como la Caja Clásica Saludable de Única.
Aunque actualmente la facturación en este canal corto es reducida respecto al canal tradicional, las (CSA) innovadoras aprovechan sus relaciones con otros eslabones de la cadena para desarrollar por esta vía las capacidades estratégicas para satisfacer las necesidades del consumidor final de frutas y verduras frescas generando ventajas de eficiencia en tiempo y variedad en un producto que es muy perecedero.
Le Terre di Zoè is a family company which produces organic juices and jams, among other products. Its orchards are located in Reggio Calabria in the south of Italy. On 15 hectares of organic orchard a variety of different fruits is harvested (inter alia oranges, clementines). The brand Le Terre di Zoè is assigned only to products with certified organic ingredients of own production or purchased from selected suppliers.
Recently, Le Terre di Zoè implemented a smart system to reduce the water during irrigation. This intelligent system contains sensors and a control unit that automatically measures the soil and weather conditions and adjusts the water according to them. This enables them to use only as much water as necessary and increase water efficiency to reduce their water footprint while maintaining the quality of the clementines. Because clementines require large amounts of water to grow, saving water is of particular importance.
For investigating the acceptance of this innovation (smart water system), 605 Italian respondents were enquired by means of an online survey. The results indicate a very high purchase intention and very high attitude towards the products harvested with this new water system. Moreover, respondents perceived this innovation as highly innovative and very sustainable; they also saw substantial environmental and social sustainability benefits. The potential risk related to this innovation was judged to be very low.
Organic food is increasingly popular among European and international consumers. Production is growing rapidly in EU countries, but demand is growing more slowly. One of the main reasons is the lack of consumer knowledge about the qualities of these foods. Therefore, professional promotion is the key to increasing demand. As part of the CO-FRESH project, we have produced educational films promoting the value of organic apples.
These films are published on the website of the EKOOWOC pilot unit https://ekoowoc.pl/ and on the website of the EKOOWOC online shop https://ekomarchaty.pl/pl/i/Baza-wiedzy/13.
Consumers learn from these films that organic apples have a higher content of dry matter, polyphenols, carotenoids, vitamin C and fibre than conventional apples. At the same time, apples from organic orchards contain no or very small amounts of chemical pesticide residues, which are very harmful to the health of consumers, especially the smallest children in the prenatal period and up to the age of 3 years. The taste of organic apples is much better appreciated by consumers than the taste of conventional fruit.
The films also educate consumers about the characteristics of different apple varieties and their culinary suitability. Finally, consumers learn about the health benefits of eating apples, especially those from organic sources.
Żywność ekologiczna jest coraz bardziej popularna wśród europejskich i światowych konsumentów. Produkcja rośnie szybko w krajach UE, ale popyt rośnie wolniej. Jednym z głównych powodów jest brak wiedzy konsumentów na temat właściwości tej żywności. Dlatego profesjonalna promocja jest kluczem do zwiększenia popytu. W ramach projektu CO-FRESH wyprodukowaliśmy filmy edukacyjne promujące wartość jabłek ekologicznych. Filmy te są publikowane na stronie internetowej jednostki pilotażowej EKOOWOC https://ekoowoc.pl/ oraz na stronie sklepu internetowego EKOOWOC
https://ekomarchaty.pl/pl/i/Baza-wiedzy/13.
Konsumenci dowiadują się z tych filmów, że jabłka ekologiczne mają wyższą zawartość suchej masy, polifenoli, karotenoidów, witaminy C i błonnika niż jabłka konwencjonalne. Jednocześnie jabłka z sadów ekologicznych nie zawierają wcale lub zawierają bardzo małe ilości pozostałości chemicznych pestycydów, które są bardzo szkodliwe dla zdrowia konsumentów, zwłaszcza najmniejszych dzieci w okresie prenatalnym i do 3 roku życia. Smak jabłek ekologicznych jest znacznie lepiej oceniany przez konsumentów niż smak owoców konwencjonalnych.
Filmy edukują również konsumentów na temat cech różnych odmian jabłek i ich przydatności kulinarnej. Wreszcie, konsumenci dowiadują się o korzyściach zdrowotnych płynących ze spożywania jabłek, zwłaszcza tych pochodzących ze źródeł ekologicznych.
Direkt vom Feld isn't just a spice manufacturer; it's a purpose-driven company established by Maria and Laura, dedicated to strengthening local food systems in Mallorca and preserving its culinary heritage. Their journey began with a thoughtful inquiry: how can we ensure the authenticity of Mallorca's iconic Sobrassada sausage? They discovered a disconnect - the traditional recipe relied on peppers sourced from outside the island, potentially compromising the unique flavor profile associated with Mallorcan cuisine.
Guided by Slow Food principles, Maria and Laura envisioned a solution: reintroduce the indigenous Tap de Corti pepper, a historically significant ingredient that had fallen out of favor. However, reviving this heritage crop presented challenges. Sourcing Tap de Corti seeds required dedication and resourcefulness. Fortunately, their determination paid off. They were able to collaborate with passionate farmers like Joan Adrover, who readily embraced the project and allocated a portion of his organic farm to cultivating the pepper. Recognizing the importance of preserving traditional methods, they secured government support to acquire a stone mill. This ensured the integrity of the paprika production process, grinding the peppers in the same way as past generations.
Direkt vom Feld ist nicht nur ein Gewürzhersteller, sondern ein zweckorientiertes Unternehmen, das von Maria und Laura gegründet wurde, um die lokalen Lebensmittelsysteme auf Mallorca zu stärken und das kulinarische Erbe der Insel zu bewahren. Ihre Reise begann mit einer nachdenklichen Frage: Wie können wir die Authentizität von Mallorcas berühmter Sobrassada-Wurst sicherstellen? Sie entdeckten, dass das traditionelle Rezept auf Paprika von außerhalb der Insel angewiesen war, was das einzigartige Geschmacksprofil der mallorquinischen Küche beeinträchtigen könnte.
Nach den Grundsätzen von Slow Food entwickelten Maria und Laura eine Lösung: die Wiedereinführung des einheimischen Paprikas Tap de Corti, einer historisch bedeutsamen Zutat, die in Vergessenheit geraten war. Die Wiederbelebung dieser historischen Kulturpflanze brachte jedoch einige Herausforderungen mit sich. Die Beschaffung von Tap de Corti-Saatgut erforderte Hingabe und Einfallsreichtum. Glücklicherweise zahlte sich ihre Entschlossenheit aus. Es gelang ihnen, mit leidenschaftlichen Landwirten wie Joan Adrover zusammenzuarbeiten, der das Projekt bereitwillig annahm und einen Teil seines Biobetriebs für den Anbau der Paprika zur Verfügung stellte. Da sie erkannten, wie wichtig es ist, traditionelle Methoden zu bewahren, sicherten sie sich die Unterstützung der Regierung für den Erwerb einer Steinmühle. Dadurch wurde die Integrität des Paprikaproduktionsprozesses sichergestellt, da die Paprika auf dieselbe Weise gemahlen wurde wie bei früheren Generationen.
To achieve sustainable agri-food value chains, collaboration among stakeholders, policymakers, and researchers is essential. Addressing financial, organizational, and policy challenges is key to implementing holistic solutions benefiting both industry and the environment. Key insights and recommendations include:
• Financial Challenges: Insufficient funding hampers innovation, requiring policymakers to incentivize investments in sustainable practices.
• Human and Organizational Resources: Collaboration is hindered by workforce shortages and conflicting interests, necessitating alignment and trust-building efforts.
• Knowledge Enhancement: Internal and external knowledge dissemination is crucial, urging policy frameworks to prioritize sharing and consumer education.
• Corporate Power: Large corporations influence product pricing, requiring robust regulation and sustainability labels.
• Policy Imperatives: Regulations should support sustainability and SME competitiveness, with specific spaces for Sustainability-Oriented Innovation (SOI) in rural policies.
• Establishment of policy consortia and mirror groups to align research with policy needs and open communication channels.
• Recommendations include improving funding instrument utilization, enhancing knowledge-sharing platforms, and aligning policy decisions with research outcomes.
• Bridging the Gap between EU and National Policies is vital for effective EU policy utilization.
• Integration of CAP SP and RIS3: Essential for addressing cross-cutting issues, requiring alignment of Common Agricultural Policy Strategic Plans with other policies.
Cargonomia is the formalisation of pre-existing cooperation between three socially and environmentally conscious small enterprises operating in or near Budapest. Partners within the project include Cyclonomia Do it Yourself Bicycle Social Cooperative, Zsámboki Biokert, an organic vegetable farm and sustainable agriculture community education center which distributes weekly vegetable boxes to food communities in Budapest, and Kantaa, a self-organized bike messenger and delivery company.
As a logistics center, Cargonomia offers solutions for environmentally friendly urban freight transport, with particular attention to the transport of quality foodstuffs produced in or around Budapest by bicycle. In addition to delivery, you can try out, rent or even buy different types of cargo bikes and ask for advice on your cargo transport problems.
Cargonomia is also a distribution center for local and regional organic food. Its goal is to directly connect producers with customers by creating a community point where food can be picked up or delivered in an environmentally friendly way, using cargo bikes.
Cargonomia is a community space open to anyone. It is home to DIY workshops, skill-building workshops, debates, and other cultural events that strive to create the conditions for a healthy and sustainable urban lifestyle. It provides space for community events that are organized around the themes of sustainability or non-growth.
Fermentation technology is emerging as a key player in the burgeoning field of plant-based protein. This innovative approach offers a promising and sustainable solution for meeting the world's ever-increasing protein demands. By utilizing the power of microorganisms, fermentation technology allows for the creation of plant-derived protein sources with enhanced nutritional profiles. This translates to increased digestibility and improved flavor for consumers.
Furthermore, fermentation offers a significant environmental advantage over traditional animal protein production. The process requires less land, water, and energy, and generates a lower carbon footprint compared to livestock farming. This environmentally friendly aspect aligns perfectly with the growing global focus on sustainable food production.
Recent advancements in fermentation technology are leading to the development of a new generation of meat and dairy alternatives. These innovative products are designed to appeal to a wider audience, attracting not just vegetarians and vegans, but also flexitarians and health-conscious consumers seeking alternative protein sources.
In essence, fermentation technology is paving the way for a more sustainable food system. This approach holds the potential to nourish the global population while ensuring the responsible and efficient use of our planet's precious resources. Continued research and development in this field promise to further refine and broaden the applications of fermentation technology, solidifying its position as a cornerstone of a sustainable future for protein production.
Seeds are the basis of most foods. Today, most of the global seed supply is dependent on a handful of multinationals. These multinationals supply seeds of F1-hybrid varieties, which are plants that have high yields, but also low diversity making them susceptible to diseases. As a result, a lot of pesticides are usually needed for these plants in order for them to yield. Moreover, farmers are completely dependent on the few sellers for their seed supply, as F1-hybrid varieties can only yield once. Consequently, the seed multinationals have a lot of bargaining power in the food supply chain, which causes high seed prices at the expense of farmer income.
Het Kiemcollectief wants to increase biodiversity and independency of farmers by facilitating a seed exchange cooperative among farmers for their own seeds of open-pollinated varieties. This brings back the traditional way of farming, in which farmers produce and share their own seeds with the members of the group. Open-pollinated varieties are, in the contrary to the F1-hybrid varieties, patent free and can be used every year. Besides increasing farmer independency, biodiversity will increase when open-pollinated varieties become the norm again, as open-pollinated varieties have significantly more genetic variety compared to the F1- hybrid varieties. To summarize, the initiative of Het Kiemcollectief changes the current linear seed distribution into a circular, more sustainable, and fair seed exchange cooperative.
Zaden zijn de basis voor het merendeel van voedsel. Vandaag de dag is het grootste deel van het globale zaden aanbod afhankelijk van een klein aantal multinationals. Deze multinationals produceren en verkopen zaden van F1-hybrid rassen. Dit zijn planten met veel opbrengst, maar hun lage diversiteit maakt ook dat ze gevoelig zijn voor ziektes. Hierdoor is het gebruik van pesticiden doorgaans nodig om hoge opbrengsten uit deze planten te halen. Bovendien zijn boeren afhankelijk van dit kleine aantal multinationals voor hun zaden, aangezien F1-hybrid planten maar één groeiseizoen opbrengst geven. Als gevolg hebben de multinationals veel macht binnen de voedselketen, waardoor boeren een hoge prijs moeten betalen voor hun zaden.
Het Kiemcollectief wil biodiversiteit en onafhankelijkheid van boeren verbeteren door een coöperatie voor zadenuitwisseling, onderling boeren, van zaadvaste rassen te faciliteren. Hierbij wordt er teruggegaan naar de traditionele manier van boeren, waarbij boeren hun eigen zaden uitwisselen met hun buren. Zaadvaste rassen zijn, in tegenstelling tot de F1-hybrid rassen patentvrij en kunnen elk jaar geplant worden. Naast het verbeteren van de onafhankelijkheid van boeren, neemt ook de biodiversiteit toe als het gebruik van zaadvaste zaden weer de norm wordt. Zaadvaste rassen hebben namelijk veel meer genetische variatie vergeleken met F1-hybrid rassen. Samenvattend, het initiatief van Het Kiemcollectief verandert de huidige lineaire verdeling van zaden naar een circulaire, duurzamere en een rechtvaardigere coöperatie.
Life Cycle Assessment is an internationally recognised method for the environmental assessment of goods and services. It is supported by an international standard (ISO 14040 & 14044). In the Co-Fresh project, it was used during the co-creation process for each of the 7 cases studied. It was particularly important at two crucial moments in the process.
Firstly, an LCA of the product studied enabled an assessment of the potential environmental impacts of the product and its different value chain steps (from the production of the agricultural raw material to the recycling of the packaging, not forgetting the processing and distribution of the product). Alongside other criteria (social, economic, etc.), this initial LCA provided inputs for the discussions during co-creation workshop involving the different stakeholders of the value chain, which led to the emergence of the innovations produced within the project.
Secondly, the LCA methodology was used to compare the prototype innovations that had been implemented with the results obtained from the initial LCA. By comparison, environmental gains and areas for improvement or vigilance were identified.
The adoption of sensor-based irrigation technology represents a significant step forward in achieving efficient and sustainable agricultural practices. This technology not only ensures resource conservation for future generations, but also contributes to a more productive and resilient agricultural sector, capable of adapting and thriving even in the face of water scarcity.
L’Analyse du Cycle de Vie est une méthode reconnue internationalement pour l’évaluation environnementale des biens et services. Elle fait l’objet d’une norme internationale (ISO 14040 & 14044). Dans le projet Co-Fresh, elle a été utilisée au cours du processus de co-création de chacun des 7 cas étudiés. Elle est ainsi intervenue à deux moments clés de ce processus.
Tout d’abord, une ACV du produit étudié a permis de dresser un état des lieux des impacts environnementaux potentiels du produit et de sa chaîne de valeur (depuis la production de la matière première agricole jusqu’au recyclage de l’emballage, en passant par la transformation et la distribution du produit). Au côté d’autres critères (sociaux, économiques, etc.), cette ACV initiale a permis d’alimenter les réflexions au cours de l’atelier de co-création qui a fait émerger les innovations produites dans le projet
Dans un second temps, l’ACV a permis de comparer les prototypes d’innovations qui ont été mis en place avec les résultats obtenus par l’ACV initiale. Par comparaison, des gains environnementaux et des points d’amélioration ou de vigilance ont été identifiés.
Water scarcity presents a significant challenge for achieving sustainable agricultural practices, particularly in arid regions with limited rainfall. Traditional irrigation methods, while established, often lack precision, leading to water waste and potential environmental consequences. Fortunately, innovative technologies are emerging to address this challenge.
Sensor-based irrigation systems offer a paradigm shift in agricultural water management. These systems utilize strategically placed soil moisture sensors to gather real-time data on soil water content within the root zone. This data provides farmers with a precise understanding of crop water requirements, enabling them to apply irrigation more efficiently and effectively.
The benefits of sensor-based irrigation are multifaceted. Firstly, these systems promote significant water conservation. By eliminating reliance on estimations and overwatering, studies indicate an average reduction in water usage of 25-30% across various crops. This translates to a substantial decrease in water withdrawals from already stressed resources.
Secondly, precise irrigation contributes to improved soil health. Overwatering can lead to soil erosion, washing away valuable nutrients and undermining agricultural productivity. Sensor-based irrigation mitigates these risks by maintaining optimal soil moisture levels, promoting healthy root development, and enhancing nutrient availability.
The positive impact extends beyond water conservation. Studies have shown a notable improvement in crop yields with the implementation of sensor-based irrigation.
The food processing industry generates huge amounts of residues and by-products, with the fruit and vegetable sector accounting for the highest wastage value (up to 20%) along the entire value chain among different food groups. Animal feeding, composting and anaerobic digestion for bioenergy production are among the main practices currently employed for their management. However, food waste and by-products are rich in valuable components - carbohydrates, proteins, essential oils, organic acids, phytochemicals, dietary fibers - which can be recovered. Alternatively, they can be upcycled through biotechnological strategies based on fermentations with safe GRAS (Generally Recognised As Safe) tailored microorganisms which can provide desiderable functional, qualitative, or sensory properties.
Such biological processes are considered sustainable since microorganisms require mild environmental processing conditions, and no or limited amount of chemicals. Thanks to the microbial enzymes and specific metabolic activities of the strains selected as starters for the bioprocess, several chemico-physical changes occur in the residues/by-products resulting in improved stability, enhanced contents of bioactive or nutritionally relevant compounds related e.g. to antioxidant and peptide formation, antimicrobial, organoleptic and prebiotic properties.
Within the CO-FRESH project, a biotechnological process to valorise residues from clementine juice processing has been successfully set up resulting in a fermented product with improved aroma and functional features, i.e. higher phenolic content and increased antioxidant activity. Such a fermented by-product was used as a functional ingredient for fruit-based drinks.
“Pronto Porcini” is a ready to use Porcini Mushroom Cream, the result of Dial’s research and experience - a leader company in the mushroom field - in collaboration with the University of Bologna. Innovative product based on reutilization of dried mushrooms by-products to obtain an emulsified cream or powder. Patent WIPO: 10RN2013A000013, Inventors Marco Dalla Rosa, Federica Balestra, Emiliano Cocci, Andrea Brugnara, Gianni Rosario Orefice.
This invention relates to “a food preparation based on fungi, preferably spontaneous, even more preferably the family of Boletaceae (called "boletus" for brevity), and still more preferably of species Boletus edulis, i.e. porcini mushrooms”. It is observed that ”wild mushroom” is intended fungi born spontaneously in nature, such as for example forests and lawns, and thus not cultured from human. This preparation is based mainly on the utilization of under used or mushroom by-products. The preparation is preferably of a creamy consistency or icing, and in general is thought to be used as a basis for sauces and/or used as such as a gastronomic seasoning, Other uses and textures however are not excluded.
This invention also concerns a process for manufacturing such a food preparation. It is observed that for food preparation of creamy consistency or icing system is meant a multiphasic system with rheological parameters determined at 1Hz frequency defined by a complex viscosity (Pa*s) comprised between 5 and 120, storage module G' (Pa) comprised between 30 and 900, a loss modulus G "( Pa) comprised between 10 and 300. A further object of this invention is to provide a food preparation fungi-based free from their spontaneous pollutants, such as larvae, soil, musk, pine needles, etc.
Pilze-Nagy Ltd. with 30 years of experiences and operating a circular model for oyster mushroom production, is a company dedicated to constant innovation and development. For this reason, Pilze-Nagy Ltd. decided to make its unique circular oyster mushroom production concept available for cities, too.
In the MUSHNOMICS project, co-financed by ICT-AGRI-FOOD, the partners created a concept and a supporting technological background that enables the circular cultivation of oyster mushrooms in an urban environment using locally available organic waste.
As a result of the project, Pilze-Nagy Ltd. now offers a wide range of tools and know-how covering the entire value chain. The key to the whole cycle is the mushroom growing cabinet! It is available in different sizes and is equipped with ventilation and humidification technology to ensure optimal growth conditions for mushrooms. The control algorithm is based on actual values recorded by sensors inside and outside the cabinet and can be accessed remotely. It is easy to use, so it can be a modular basis for an urban farm or simply a display unit in a restaurant!
All the results of the project are available on the MUSHNOMICS website and online platform, where after registration, anyone can create a case study of oyster mushroom cultivation based on their own amount of organic waste, and then put it into practice with the help of the knowledge and technologies available on the platform.
The Acker e.V., a German non-profit with a heart of dirt, is cultivating a generation of green thumbs through their innovative GemüseAckerdemie program.
Imagine a classroom with a twist: a plot of land transformed into a student-run vegetable patch. The GemüseAckerdemie makes this a reality. Kids from ele-mentary to middle school get their hands dirty, learning the ropes from seed to harvest alongside trained educators. Witnessing the magic of a tiny seed blos-soming into a juicy tomato ignites a connection to nature that textbooks just can't match.
But the GemüseAckerdemie is more than just planting and picking. It's about re-sponsibility. Students become mini-gardeners, nurturing their plots and under-standing the delicate ecosystem they've helped create. Teamwork and problem-solving blossom alongside the vegetables, as students collaborate to overcome challenges and watch their garden thrive. The program weaves seamlessly into existing lessons, transforming classrooms into launchpads for exploring healthy eating, food origins, and the environmental impact of what we put on our plates.
The GemüseAckerdemie is a program that grows with its participants. It's adapt-able, fitting into after-school activities or science lessons. Acker e.V. provides all the support schools need, from setting up the garden to training teachers and equipping them with age-appropriate learning materials.
In the end, the GemüseAckerdemie isn't just about growing vegetables; it's about growing a generation of informed individuals. They learn the importance of a healthy planet and a sustainable food system, all while having a blast getting their hands dirty and witnessing the wonder of nature firsthand.
Der Acker e.V., ein gemeinnütziger Verein aus Deutschland, fördert mit dem Pro-gramm GemüseAckerdemie das Umweltbewusstsein und die praktische Lebensmittelkompetenz von Kindern und Jugendlichen. In einem eigens angelegten Schulgarten lernen die Schüler unter Anleitung erfahrener Pädagogen den gesamten gärtnerischen Prozess kennen, von der Aussaat bis zur Ernte.
Durch die direkte Erfahrung mit der Natur und dem Anbau von frischem Gemüse entwickeln die Schüler eine positive Einstellung zu gesunder Ernährung und nachhaltigem Leben. So stärkt das Programm das Verantwortungsgefühl der Schüler und sie lernen, Verantwortung für die Pflege des Gartens zu übernehmen.
Die GemüseAckerdemie vermittelt wichtiges Wissen und beinhaltet Themen wie Bodenkunde, Pflanzenkunde, Kompostierung und biologische Schädlingsbekämpfung. Die Schüler lernen die Zusammenhänge in der Natur und die Auswirkungen menschlicher Aktivitäten auf die Umwelt kennen. Darüber hinaus fördert die GemüseAckerdemie Schlüsselkompetenzen. Die Beobachtungsgabe, die Feinmotorik und das Problemlösungsvermögen der Schüler werden gestärkt. Im Team lernen sie zu kommunizieren, zu kooperieren und Konflikte zu lösen.
Das Programm ist flexibel und an die Bedürfnisse der jeweiligen Schule anpassbar. Es kann in den regulären Unterricht integriert oder als außerschulische AG angeboten werden. Der Acker e.V. unterstützt die Schulen bei der Planung, Umsetzung und Finanzierung des Programms. Der Verein stellt Saatgut, Pflanzwerkzeuge, Hochbeete und weitere Materialien zur Verfügung. Darüber hinaus bietet der Acker e.V. Fortbildungen für Lehrer an, in denen sie lernen, den Schulgarten zu bewirtschaften und das Programm in den Unterricht zu integrieren.
In the fresh-cut industry a critical area of concern is the potential pathogen cross-contamination during washing operations. Therefore, wash water sanitation is a crucial step to control water hygiene. Among the chemical disinfectants, chlorine-based sanitizers are still the most widely used in the fresh-cut industry. However, there is a trend to eliminate chlorine from the disinfection process because its use generates disinfection by-products (DBPs). In this sense, there is a need for more sustainable disinfection alternatives, allowing a reduction of water consumption during washing by keeping it in hygienic conditions for much longer, without leaving aside the food safety. In the present study, the application of hypochlorous acid (HOCl), which is a weak acid with strong antimicrobial properties, was investigated for process water disinfection. In order to simulate industrial practices, a pilot scale “semi” continuous flow washing system of baby leaves was used to investigate the efficacy of the sanitizer, in both vegetables and wash water, after several washings (16 consecutive loads). Both tap water and chlorinated water were used as controls.
Results confirmed that, although the reduction in microbial population was comparable to control treatment (chlorine), the HOCl-treated water led to the presence of disinfection by-products such as chlorates and perchlorates in the water. Anyway, it is worth mentioning that no transfer of chlorates and perchlorates from wash water to baby leaf lettuces was detected under the conditions tested.
The processed food based on oyster mushroom could open new market segment for the whole value chain which is more value added than just the fresh oyster mushroom. For this reason, CNTA has collaborated with the company PILZE in the development of new innovative food products based on the oyster mushroom, such us specifications and frozen aerated rocks.
On the one hand, spherification is a culinary process that allow to shape a liquid into squishy spheres. We have developed a liquid mixture based on oyster mushroom which has been became a gelled sphere. These spheres have been subjected to a thermal treatment to extend their shelf-life.
On the other hand, frozen aerated rocks consist in the inclusion of bubbles in a continuous phase made with oyster mushroom. This aeration allows product to have a low weight in relation to volume and, therefore a unique texture. Two different types of frozen aerated rocks were developed: one salty and other sweet.
These techniques are unique and amazing ways to obtain news ingredients based on oyster mushroom which could be use in different recipes. In this sense, different recipes made with oyster mushrooms and their ingredients have also been developed. Some examples are risotto with spherifications, oyster mushroom snack with spherifications, vichyssoise with salty frozen aerated rocks, waffle with sweet frozen aerated rock and vanilla ice-cream with sweet frozen aerated rock.
The food industry is demanding more sustainable solutions within a context characterised by legislative changes and increased environmental awareness among consumers. For Florette, reducing the environmental impact of packaging is a priority.
Within this framework, Florette has been working, together with CNTA, in the substitution of conventional packaging materials by a more sustainable packaging solution without modifying the baby leaves quality and its shelf-life. To this end, the study addressed four strategic working lines:
1. Packaging with 100% paper film
2. Packaging with a biodegradable film (besides being recyclable)
3. Packaging with a biobased and biodegradable film
4. Active food packaging, with carbon dioxide and moisture absorbers incorporated in the film at different concentrations
The main outcomes of the tests, conducted on baby leaf lettuce, were that paper had poor barrier properties, despite the coating for enhancing moisture resistance, and as a result, the product showed shorter shelf live than conventional packaging. Regarding the active packaging system, showed that packaged lettuce did not show longer freshness quality.
The two biodegradable films were the most promising sustainable packaging, in terms of maintaining the product’s quality during the same period of time than conventional film. However, considering that biobased film had poor machinability properties and it can compete with animal feed or food production (since it is derived from natural resources), it was also discarded as a real and feasible material.
Therefore, the biodegradable (and recyclable) film was the one that offered an alternative to traditional packaging without sacrificing the quality or performance.
Tempeh is a traditional Indonesian soy product that is made by fermenting soybeans. The challenge was to substitute soybeans with local pulses like fababeans to make a tempeh-like product. The production process was optimised to produce a Tempeh of excellent organoleptic quality and microbiologically safe.
The solid-state fermentation involved in tempeh production contributes to several positive aspects, including flavor and texture development and enhanced digestibility of pulses.
One of the main stages of this process is the selection of the substrate and its soaking in water with lactic acid in order to reduce the growth of undesirable microorganisms. The substrate used to make this product such as tempeh can vary from the use of legumes, seeds, depending on the nutritional properties to be obtained. The second stage defined by CNTA has been the cooking of the beans to reduce their microbial load and to improve their texture.
Once the cooking time has elapsed, the beans are peeled and the substrate is inoculated. Before inoculation, it is very important to reduce the pH with lactic acid. To boost the fermentation process, the substrate must be inoculated with a starter and incubated under the defined conditions. CNTA is testing two different species, Rhizopus oryzae and Rhizopus oligosporus. For the moment, the results obtained by CNTA show that Rhizopus oligosporus has a higher growth rate and therefore fermentation times are shorter, which contributes to cost reduction and less growth of pathogenic microorganisms.
With its unique concept of personalised organic recipe cooking boxes, the company not only offers high-quality organic ingredients, but also waste-free delivery to your doorstep. The personalisation options allow customers to take their individual needs into account, be it a gluten-free, high-protein or vegetarian diet. This not only ensures a high level of customer satisfaction, but also enables the efficient use of resources. Wyldr Food UG consistently favours regionality and seasonality, which not only reduces CO2 emissions by 79% compared to the average diet in Germany, but also reduces the use of plastic by 75%. The use of regional partners and waste-free delivery help to minimise the environmental impact. Another key aspect is the transparent selection of products by carefully checking their health and environmental properties. With an extensive database of over 400 pieces of data per product, Wyldr Food UG ensures that only the best products are selected, which are not only healthy but also environmentally friendly. In addition, the recipes for each cookery box are created by nutritionists to ensure that they are not only delicious but also balanced. Through its efforts to offer high-quality products, environmentally friendly packaging and personalised solutions, the company is setting standards for a future-oriented food industry.
Durch ihr einzigartiges Konzept der personalisierten Bio-Rezept- Kochboxen bietet das Unternehmen nicht nur hochwertige Bio- Zutaten, sondern auch eine müllfreie Lieferung bis vor die Haustür. Die Personalisierungsmöglichkeiten ermöglichen es den Kunden, ihre individuellen Bedürfnisse zu berücksichtigen, sei es eine glutenfreie, proteinreiche oder vegetarische Ernährung. Dadurch wird nicht nur eine hohe Kundenzufriedenheit gewährleistet, sondern auch eine effiziente Nutzung der Ressourcen ermöglicht. Wyldr Food UG setzt konsequent auf Regionalität und Saisonalität, was nicht nur die CO2- Emissionen im Vergleich zur durchschnittlichen Ernährung in Deutschland um 79% reduziert, sondern auch den Plastikeinsatz um 75% senkt. Die Verwendung von regionalen Partnern sowie die müllfreie Lieferung tragen dazu bei, die Umweltbelastung zu minimieren. Ein weiterer Schlüsselaspekt ist die transparente Auswahl der Produkte durch sorgfältige Überprüfung ihrer Gesundheits- und Umwelteigenschaften. Mit einer umfangreichen Datenbank von über 400 Daten pro Produkt gewährleistet Wyldr Food UG, dass nur die besten Produkte ausgewählt werden, die nicht nur gesund, sondern auch umweltfreundlich sind. Zusätzlich werden die Rezepte zu jeder Kochbox von Ernährungswissenschaftler:innen erstellt, um sicherzustellen, dass sie nicht nur köstlich, sondern auch ausgewogen sind. Durch ihre Bemühungen, hochwertige Produkte, umweltfreundliche Verpackungen und personalisierte Lösungen anzubieten, setzt das Unternehmen Maßstäbe für eine zukunftsorientierte Lebensmittelindustrie.
Biofortification is a revolutionary approach to combat hidden hunger, a silent threat affecting billions. It directly addresses micronutrient deficiencies by enriching staple crops like wheat and beans with essential vitamins and minerals. This can be achieved through traditional breeding or modern techniques.
The beauty of biofortification lies in its sustainability. Communities can grow these nutrient-dense crops locally, reducing dependence on external sources and strengthening food systems, especially in the face of climate change. It also promotes dietary diversity, encouraging a wider range of nutritious crops to be cultivated and consumed.
Biofortification isn't just a concept; it's a powerful tool already making a difference. Crops like zinc-rich wheat are a testament to its potential. By embracing this innovation, we can cultivate a world where everyone has access to the nutritious food they need to thrive.
Consumer demand for local, tasty, plant-based products is increasing
as consumers are becoming more and more aware of the impact of
their diet on the climate. Foodvalley NL, in collaboration with several
partner companies, responded to this consumer demand with the
development of a frozen burger made of faba beans. Produced with
locally grown faba beans, the frozen burger ensures locality and is
expected to bring a higher nutritional value as comparable products
(especially due to the high fibre content, source of protein, and only
natural ingredients added). Through Geert Lindenhols’ collaboration
in the producer organisation “Protein Farmers of The Netherlands”, a
transparent and stable supply chain is guaranteed.
Since the product is frozen, minimal waste in the value chain is
ensured, increasing sustainability. Kitchen-scale products have been
tasted at several catering and presentation platforms, with positive
feedback to its taste and crunchy texture. The upscaling process has
presented some challenges and we are evaluating the next steps in
bringing this innovation to the next level.
De consumentenvraag naar lokale en smakelijke plantaardige producten neemt toe, doordat consumenten zich meer en meer bewust worden van de impact van het dieet op het klimaat. Foodvalley NL, in samenwerking met partnerbedrijven, antwoordt op deze toenemende vraag met de bevroren hamburger gemaakt van veldbonen. Deze hamburger biedt meer voedingswaarde dan vergelijkbare producten (vezelrijk, eiwitrijk en alleen natuurlijke toevoegingen). Door Geert Lindenhols’ samenwerking met de producentenorganisatie “Eiwitboeren van Nederland’’, is stabiele en transparante input is gegarandeerd. Doordat de hamburger bevroren verkocht wordt, is er minimale verspilling in de keten.
De veldbonen hamburger is bij verschillende catering- en presentatieplatforms geproefd, om aanspraak te maken op de horecasector voor de afzet van het product. De hamburger heeft hierbij positieve reacties ontvangen voor smaak en de knapperige structuur. Het opschalingsproces heeft een aantal uitdagingen met zich meegebracht. Op dit moment wordt er geëvalueerd naar de volgende stappen om de veldbonen hamburger naar een hoger niveau te tillen.
Healthy soil is increasingly important for the production of healthy food. The Slovak company HUMAC is focused on the development and production of natural products with a high content of activated humic acids. These products are specially developed to reduce the amount of heavy toxic metals and other toxins in the environment, they act as natural stimulator of soil fertility and help to retain water in the soil.
The company is innovating its product range and was searching for complementary component to humic acids to create a new product with an extended mechanism of action and increased capacity to improve soil quality. Following company own research, alginite was selected as the most suitable component. Alginite is a natural organo-mineral substance, which in all respects meets the demands of clean and environmentally friendly revitalization material. This neutral material with a high amount of organic matter, balanced proportion of biogenic and trace elements, the absence of risk elements, and high sorption capacity has prospective use in agriculture. Based on this information, a recipe will be developed for the preparation of a new product, which should improve the availability of nutrients in the soil, firmly bind toxins and toxic metals, and thus prevent them from entering the food chain. It would also increase the hygienic quality of the soil and increase its water retention capacity. Such product will be of great benefit to growers of various crops, especially in the organic farming regime
Zdravá pôde je nevyhnutná pre produkciu zdravých potravín. Slovenská firma HUMAC s.r.o. sa zameriava na vývoj a výrobu prírodných produktov s vysokým obsahom aktivovaných humínových kyselín. Tieto produkty sú špeciálne vyvinuté na zníženie množstva ťažkých toxických kovov a iných toxínov v životnom prostredí, ďalej ako prírodný stimulátor úrodnosti pôdy a na zadržanie vody v pôde.
Firma inovuje svoje produktové portfólio a v tejto súvislosti hľadala komplementárneho partnera pre humínové kyseliny za účelom vytvorenia nového produktu s rozšíreným mechanizmom účinku a zvýšenou kapacitou zlepšovať kvalitu pôdy. Na základe vlastného výskumu firmy bol vybraný ako najvhodnejší partner alginit. Alginit je prírodná organo-minerálna látka, ktorá vo všetkých smeroch spĺňa nároky na čistý a ekologický revitalizačný materiál. Tento neutrálny materiál s vysokým obsahom organickej hmoty, vyváženým podielom biogénnych a stopových prvkov, absenciou rizikových prvkov a vysokou sorpčnou schopnosťou má perspektívne využitie v poľnohospodárstve. Na základe týchto informácií bude vypracovaná receptúra na prípravu nového produktu, ktorý by mal zlepšiť dostupnosť živín v pôde, pevne viazať toxíny a toxické kovy a teda zabraňovať ich vstupu do potravinového reťazca. Taktiež by mal zvýšiť hygienickú kvalitu pôdy a zvýšiť jej schopnosť zadržiavať vodu. Takýto produkt bude veľkým prínosom pre pestovateľov rozličných plodín, hlavne v režime ekologického poľnohospodárstva.
Late spring frosts are one of the biggest problems in today’s modern intensive fruit growing, as they damage fruit, reduce crops as well as profits. Fruit growers are therefore looking for the most suitable anti-frost measures, which help them to eliminate the effects of these frosts on their crops. In 2019, the representative of the company FRUCTOP joined the EIP-AGRI Focus group on “Protection of fruit from frost damage”. Later on, this participation inspired the establishment of Slovak operational group “Antifrost”, which involves 3 farmers (fruit growers), university expert, Union of Fruit Growers for promotion and dissemination of results and Bioeconomy Cluster as coordinator.
The aim of this operational group is to protect orchards from late spring frosts using innovative and environmentally friendly digital technologies and thus, to ensure sufficient amounts of healthy food in local markets. The solution includes the use of innovative heating modules – pellet stoves, weather stations, as well as measuring, digital and communication systems (e. g. thermal cameras). The reasons of low efficiency of currently used approaches are caused by physical laws of heat transfer, whereby these systems are using mainly flame burning. Slovak operational group will apply innovative system, which has not been used in Slovakia yet. It will use flameless combustion with persistent heat generation. The result will be infrared radiation, which will transmit radiation to surrounding objects (shoots, buds, flowers, etc.).
Neskoré jarné mrazy sú jedným z najväčších problémov v súčasnom modernom intenzívnom pestovaní ovocia, keďže poškodzujú ovocie, znižujú úrodu a tiež zisky. Pestovatelia ovocia preto hľadajú najvhodnejšie proti-mrazové opatrenia, ktoré im pomôžu eliminovať účinky mrazov na ich úrodu. V roku 2019 sa zástupca spoločnosti FRUCTOP zapojil do európskej pracovnej skupiny zameranej na „Ochranu ovocia pred škodami spôsobenými mrazom“. Táto účasť bola neskôr inšpiráciou pre založenie slovenskej operačnej skupiny „Antifrost“. Operačná skupina sa skladá z 3 poľnohospodárskych subjektov, odborného garanta, Ovocinárskej únie ako dôležitého článku pre šírenie a propagáciu výsledkov a Bioeconomy Clustra ako koordinátora.
Cieľom tejto operačnej skupiny je ochrániť úrodu pestovateľov ovocia pred neskorými jarnými mrazmi s využitím inovatívnych a digitálnych technológií priateľských k životnému prostrediu, a tým zabezpečiť dostatok zdravých potravín na lokálnych trhoch. Riešenie zahŕňa použitie inovatívnych vykurovacích modulov – piecok na peletky, meteostaníc, ako aj meracích, digitálnych a komunikačných systémov (napr. termokamery). Príčiny nízkej účinnosti v súčasnosti používaných opatrení sú dané fyzikálnymi zákonmi prenosu tepla, pričom tieto systémy využívajú plameňové horenie. Slovenská operačná skupina bude aplikovať inovatívny systém, ktorý sa na Slovensku zatiaľ nevyužíva. Ide o bezplameňové horenie s pretrvávajúcim vývinom tepla, výsledkom ktorého bude infračervené žiarenie, ktoré bude odovzdávať teplo okolitým predmetom (výhonkom, púčikom, kvetom atď.).
The "Einmal ohne, Bitte" initiative is dedicated to a pressing environmental problem: the growing amount of packaging waste. Its aim is to promote reusable containers and reduce single-use packaging in everyday life. This initiative is supported by a broad network of different players, such as en-vironmental associations, retailers (e.g. grocery stores) and other stores that offer loose goods or promote reusable packaging, consumer organi-zations, packaging producers and restaurants. The initiative relies on var-ious strategies:
- Public relations and consumer education: The public is made aware of the problem of packaging waste through campaigns and information events. Consumers learn how they can avoid waste by using reusable con-tainers.
- Cooperation with retailers: The initiative works with retailers to increase the availability of products without disposable packaging. This includes the promotion of loose goods and reusable deposit systems.
-Political influence: Through lobbying, politicians are made aware of the issue and the demand for legal measures to reduce packaging waste is promoted.
- Support for catering businesses: The initiative offers catering businesses support in switching to reusable systems. This can include finding suppli-ers for reusable packaging or training staff.
Die Initiative "Einmal ohne, bitte" widmet sich einem drängenden Umweltprob-lem: der wachsenden Menge an Verpackungsmüll. Ihr Ziel ist die Förderung wie-derverwendbarer Behältnisse und die Reduzierung von Einwegverpackungen im Alltag. Träger dieser Initiative ist ein breites Netzwerk aus unterschiedlichen Akt-euren, wie Umweltverbände, Einzelhändler (z.B. Lebensmittelgeschäfte) und an-dere Läden, die lose Ware anbieten oder Mehrwegverpackungen fördern, Ver-braucherorganisationen, Verpackungsproduzenten, sowie Gastronomiebetrie-ben. Dabei setzt die Initiative auf verschiedene Strategien:
- Öffentlichkeitsarbeit und Verbraucherbildung: Durch Kampagnen und Infor-mationsveranstaltungen wird die Öffentlichkeit für die Problematik von Ver-packungsmüll sensibilisiert. Verbraucher erfahren, wie sie durch die Nut-zung wiederverwendbarer Behältnisse Abfall vermeiden können.
- Kooperation mit dem Handel: Die Initiative arbeitet mit Einzelhändlern zu-sammen, um die Verfügbarkeit von Produkten ohne Einwegverpackungen zu erhöhen. Dazu gehört die Förderung von lose Ware und Mehrwegpfandsystemen.
- Politische Einflussnahme: Durch Lobbyarbeit wird die Politik für die Thema-tik sensibilisiert und die Forderung nach gesetzlichen Maßnahmen zur Re-duzierung von Verpackungsmüll vorangetrieben.
- Unterstützung für Gastronomiebetriebe: Die Initiative bietet Gastronomie-betrieben Unterstützung beim Umstieg auf Mehrwegsysteme. Dies kann die Vermittlung von Lieferanten für Mehrwegverpackungen oder die Schulung des Personals umfassen.
Microgreens, nutrient-rich seedlings, are sprouting as a promising solution for sustainable urban food production. These miniature marvels can be cultivated indoors through vertical farming, maximizing space utilization in cities with limited land. Requiring minimal water and no pesticides, they offer a low-impact approach to growing healthy food.
This hyper-local method not only reduces transportation emissions but also ensures fresh produce reaches urban consumers quickly. Microgreen farming fosters community engagement, educating residents about sustainable practices. Recognizing the potential, entrepreneurs are embracing microgreens as a viable business model. These urban farms contribute to urban renewal and create green jobs, fostering a skilled workforce focused on sustainability.
Microgreens represent a significant step towards a more resilient and sustainable food system in our cities, demonstrating that even small innovations can have a big impact.
Agroforestry, the strategic integration of trees within agricultural landscapes, offers a sustainable pathway for enhancing food production while conserving resources. This practice combines the cultivation of trees with crops or livestock, creating a biodiverse system that benefits both farmers and the environment. Trees provide shade, reduce soil erosion, improve water retention, and enhance habitat connectivity for wildlife. Moreover, they can contribute to carbon sequestration, helping mitigate climate change. For farmers, agroforestry can lead to diversified income through the production of timber, fruit, nuts, or medicinal products alongside traditional crops. This method also promotes resilience to climate variability, as diverse planting can buffer crops against extreme weather events. Agroforestry stands as a testament to how traditional knowledge and modern innovation can converge to create food systems that are both productive and sustainable.
Valaha Farm in Hungary is a family farm following the method of permaculture. They have 12 hectare area in one piece where they produce varieties of apples, quince, cherries, apricots, plums, pears, rosehip, elderflower, acacia flower, black rowan, som, acorn., blackthorn and also process the products on their own. The farm is a member of the Hungarian Permaculture Association and the Carpathian Basin Orchard Network, as well as a certified organic farmer. The permaculture cultivation method itself and the cultivation and processing of old / landscape and forest fruits for sale in Hungary are still very new. Nor can the legal and support frameworks clearly reflect it. Thus, this type of cultivation itself is innovative in terms of regulation (not arable and not forest). It is grown in the form of a plantation, e.g. 9 varieties of rosehips,10 varieties of cherries, 20 varieties of apples, 15 varieties of pears next to forest trees. A special product innovation is that it processes both wild and traditional Hungarian fruits, and there are 50-60 types of recipes with a unique taste, of which 30 types of fruit syrup are permanent, in addition to which 20 types of flower / leaf syrup, of which 10 are permanent. The sales channel is also multi-directional. Direct sales through the shopping community (Tata) and through the "Zöld=Green" store and catering unit in Budapest with weekly delivery. They operate also as a demonstration farm for those interested in bio-permaculture, association members. For consumers, it is a quality product with a unique taste that is created in an environmentally sustainable way. It also preserves varieties. They sell their products for caterers, unique, selection, and consumer demand.
A magyarországi Valaha Tanya a permakultúra módszerét követő családi gazdaság. 12 hektáros területük van, ahol alma, birs, cseresznye, sárgabarack, szilva, körte, csipkebogyó, bodza, akácvirág, fekete berkenye, som, kökény fajtákat termelnek, és önállóan is feldolgozzák a termékeket. A gazdaság tagja a Magyar Permakultúra Szövetségnek és a Kárpát-medencei Gyümölcsász Hálózatnak, valamint okleveles biogazdálkodók. Maga a permakultúrás termesztési mód és a hazai értékesítésre szánt régi/táji és erdei gyümölcsök termesztése és feldolgozása még nagyon új. A jogi és támogatási keretek sem tükrözik egyértelműen. Ez a termesztési mód tehát maga a szabályozás szempontjából innovatív (nem szántó és nem erdő).
Ültetvény formájában termesztik, pl. 9 fajta csipkebogyó, 10 fajta cseresznye, 20 fajta alma, 15 fajta körte az erdei fák mellett. Külön termékinnováció, hogy vad és hagyományos magyar gyümölcsöket egyaránt feldolgozzák, és 50-60 féle egyedi ízű recept létezik, ebből 30 féle gyümölcsszörp, ezen kívül 20 féle virág/levélszörp, ebből 10 állandó.
Az értékesítési csatorna is többirányú. Közvetlen értékesítés a bevásárlóközösségen (Tata) és a budapesti "Zöld=Green" üzleten és vendéglátó egységen keresztül heti kiszállítással.
Bemutató farmként is működnek a permakultúra iránt érdeklődők, egyesületi tagok számára. A fogyasztók számára ez egy minőségi termék, egyedi ízvilággal, amely környezetbarát módon készült. A fajtákat is megőrzi. Termékeiket vendéglátók, egyedi, választékos, fogyasztói igények szerint értékesítik.
For centuries, lentil cultivation thrived on the Swabian Alb. However, by the mid-20th century, it faced extinction due to changing practices and competition. Yet, a dedicated group refused to let it go. Through tireless efforts, lost lentil varieties were rediscovered, sparking a revival.
The rediscovery ignited consumer interest in high-quality, regional foods. "Swabian Alb Lentils" emerged, symbolizing a return to tradition. In 2001, the Alb-Leisa producer community was founded, uniting farmers com-mitted to ecological principles and high-quality lentils.
Today, Swabian Alb lentils flourish again. Grown sustainably, they contrib-ute to environmental protection. The revival also strengthens the local economy, creating jobs and showcasing regional flavors through culinary specialties.
The Alb-Leisa community further demonstrates social responsibility, sup-porting sustainable education and community development projects.
The Swabian Alb lentil revival is an inspiring story of preserving tradition while achieving positive environmental, economic, and social impacts. It's a testament to the power of engagement, collaboration, and sustainable practices in creating a future that benefits people and planet.
Über Jahrhunderte hinweg war der Linsenanbau auf der Schwäbischen Alb ein blühendes Gewerbe. Mitte des 20. Jahrhunderts drohte ihm jedoch aufgrund veränderter Praktiken und wachsender Konkurrenz das Aussterben. Dennoch weigerte sich eine engagierte Gruppe, diese Tradition aufzugeben. Durch uner-müdliche Bemühungen wurden verloren geglaubte Linsensorten wiederent-deckt, was eine Renaissance einleitete.
Das Wiederauftauchen weckte das Interesse der Verbraucher an hochwertigen, regionalen Lebensmitteln. "Schwäbische Alb Linsen" entstanden als Symbol der Rückkehr zur Tradition. Im Jahr 2001 wurde die Erzeugergemeinschaft Alb-Leisa gegründet, die Landwirte vereint, die sich ökologischen Grundsätzen und hoch-wertigen Linsen verschrieben haben.
Heute gedeihen die Schwäbischen Alb Linsen wieder. Nachhaltig angebaut, tra-gen sie zum Umweltschutz bei. Das Revival stärkt zudem die lokale Wirtschaft, schafft Arbeitsplätze und präsentiert regionale Aromen durch kulinarische Spe-zialitäten. Die Gemeinschaft Alb-Leisa zeigt darüber hinaus soziales Verantwor-tungsbewusstsein und unterstützt nachhaltige Bildungs- und Gemeindeent-wicklungsprojekte.
Die Wiederbelebung des Linsenanbaus auf der Schwäbischen Alb ist eine inspi-rierende Geschichte vom Erhalt von Traditionen bei gleichzeitiger Erzielung po-sitiver ökologischer, wirtschaftlicher und sozialer Auswirkungen. Sie ist ein Be-weis für die Kraft von Engagement, Zusammenarbeit und nachhaltigen Prakti-ken bei der Gestaltung einer Zukunft, die Menschen und Planeten zugutekommt
As the global population explodes and our demand for protein soars, we urgently need sustainable alternatives to traditional livestock farming. Enter edible insects – a revolutionary solution with a tiny environmental footprint.
Compared to conventional meat sources, raising insects requires a fraction of the land, water, and feed. They're also much kinder to the planet, emitting significantly fewer greenhouse gases. This eco-friendly advantage is being harnessed by innovative insect farms that specialize in protein-rich, nutrient-dense species like crickets, mealworms, and black soldier flies.
Consumer acceptance is on the rise, fueled by the introduction of insects into a surprising variety of food options. From protein-packed flours and energy bars to exciting new snacks, insects are finding their way onto our plates in delicious ways. This shift not only eases the strain on our agricultural resources but also opens doors for waste reduction. Organic byproducts can be cleverly transformed into insect feed, creating a closed-loop system that minimizes waste.
Edible insects are more than just a passing fad; they represent a seismic shift towards a more sustainable and efficient food system. By embracing them, we can ensure our future nutritional needs are met while safeguarding the environment for generations to come.
Reaching farmers and agricultural practitioners with new knowledge and techniques is crucial for improving agricultural productivity and sustainability. However, traditional communication methods often fail to resonate with this busy and time-strapped audience. Understanding unique communication needs and preferences of target audiences is the first step for preparing an effective engagement strategy. This includes tailoring messages to address practical concerns, utilizing clear and concise language, and leveraging trusted channels like local extension services, farmer cooperatives, and agricultural media. A well-defined communication and dissemination plan is the cornerstone of the strategy and offers a multitude of advantages for reaching target audiences, especially farmers and practitioners effectively. Here's how a Communication & Dissemination (C&D) plan empowers your knowledge-sharing efforts:
• A C&D plan helps identify your specific audience segments within the broader agricultural community. This allows you to tailor messages, channels, and formats to resonate best with each group's needs and preferences.
• By outlining communication activities and budgeting resources, a C&D plan ensures efficient use of time, personnel, and funding.
• A well-coordinated campaign, as outlined in a C&D plan, fosters wider dissemination of your knowledge and increases its overall impact on agricultural practices.
• A C&D plan facilitates collaboration with extension services, farmer associations, and agricultural media outlets. This leverages existing networks and maximizes outreach potential.
The family from Keszthely (Hungary) had a decade-long tradition of making homemade syrups and jams, which were sold primarily within the family or had just been placed on the shelves of the pantry. Mom’s (Ildi) elderberry syrup was praised by everyone, many acquaintances who were lucky enough to taste it exalted it almost to the skies. Then, by chance, a bottle of home-made delicacy went to a bar in Tihany, and there was no stopping from here.
Combining the family recipe received from grandparents with modern technology, the Spájz Syrup brand has been created, which has been producing premium quality syrups since 2013. Premium quality is achieved not only with the traditional recipe, but also with the use of properly selected ingredients. They use only home-grown ingredients for their syrups, they do not work from concentrate, so the fruit content of their products is very high, and their taste reflects the flavors given by nature.
In April 2021, the Spritz products were introduced, which is actually a ready-mixed version of their most successful syrups, in an ready-to-drink form. It makes it possible to take and consume syrup drinks anywhere and anytime without much preparation. The 0.33-liter, trendy aluminum box packaging naturally contains a refreshing taste experience, which is made using home-grown fruits and fragrant herbs and does not contain added aromas or coloring substances.
They won the food innovation competition of Spar supermarket so they sold their products in Spar shops country-wide. This is an innovation because drinks made from syrups were only consumed in households and restaurants, but thank to the new Spritz drinks its easy to take-away and drink anywhere.
A keszthelyi családnál több évtizedes hagyománya volt a házi szörpök és lekvárok készítésének, amelyeket elsősorban a családon belül árultak, vagy éppen a kamra polcaira kerültek. Anyu (Ildi) bodzaszörpjét mindenki dicsérte, sok szerencsés kóstoló ismerős szinte az egekig magasztalta. Aztán véletlenül egy üveg házi finomság került egy tihanyi bárba, és innen már nem volt megállás.
A nagyszülőktől kapott családi receptet a modern technológiával ötvözve jött létre a Spájz Szirup márka, amely 2013 óta gyárt prémium minőségű szörpöket. A prémium minőséget nem csak a hagyományos receptúrával, hanem a megfelelően kiválasztott alapanyagok felhasználásával érik el. Szirupjukhoz kizárólag saját termesztésű alapanyagokat használnak, nem koncentrátumból dolgoznak, így termékeik gyümölcstartalma igen magas, ízük a természet adta ízeket tükrözi.
2021 áprilisában mutatkoztak be a Spritz termékek, amelyek tulajdonképpen a legsikeresebb szirupjaik készre kevert változata, fogyasztásra kész formában. Lehetővé teszi a szirupitalok bárhol és bármikor elvitelét és fogyasztását különösebb előkészítés nélkül. A 0,33 literes, divatos alumíniumdobozos kiszerelés természetesen frissítő ízélményt tartalmaz, mely házi termesztésű gyümölcsök és illatos fűszernövények felhasználásával készül, és nem tartalmaz hozzáadott aromákat, színezőanyagokat.
Megnyerték a Spar szupermarket élelmiszerinnovációs versenyét, így termékeiket országszerte a Spar üzletekben értékesítették.
The constant introduction of innovation is fundamental to make agri-food chains increasingly more sustainable in environmental, economic and social terms. In our analysis, improving efficiency and saving money emerge in fact as the main reasons behind the choice of adopting innovation along agri-food chains, followed by responding to the increasing market demand for sustainability. Public policies can play a central role in this process as well, acting by means of different types of instruments. Our analysis shows that monetary instruments (e.g., subsidies, tax reductions) are among the most recognised instruments for stimulating the adoption of innovation and improving value chains’ sustainability. Our study also demonstrates that actors operating in global contexts amply recognise the importance of regulatory policy instruments (as a stimulus for introducing new innovations), while actors operating more locally seem to particularly appreciate the role of educational policy instruments (e.g., trainings, advisory services). Analysing different types of innovations, we also observe that many value chain actors consider non-technological innovations (as the organisational and institutional ones) as innovations of secondary importance for improving value chains’ sustainability and, as a consequence, the policies aimed at their support. Our study shows that the improvement of value chains’ economic and social sustainability is frequently seen as less a priority as well. We noticed that large part of the demand for reinforced policies is in fact oriented towards the improvement of the sole environmental dimension of sustainability.
La San Lidano, established in 1997, is both an Agricultural Cooperative and a recognized Producer Organization. With over two decades of experience in horticultural product marketing and production, it specializes in transforming items into ready-to-eat and ready-to-cook products, distributing them nationally for major retail chains and its own Ortopronto brand. With around 50 directly associated producers and 2 cooperative entities, totaling 90 members, the cooperative emphasizes collaborative efforts towards common production goals and environmental sustainability. An enterprise with numerous dreams to pursue, San Lidano has always been proactive in investing capital to preserve the environment. It leads the way for various companies within the supply chain, serving as a cornerstone in the industry and an exemplar to emulate. A multifaceted project encompassing the horticultural sector of the Latina province, comprising 9 participating supply chains. The project aims to foster a space where acquired knowledge can be transferred and ideas and aspirations stemming from diverse processing methodologies and market approaches can be united to achieve micro-objectives such as:
• Enhancing the competitiveness of primary producers.
• Adding value to agricultural products.
• Overcoming obstacles at the individual enterprise level.
• Promoting interventions in primary production, processing, and marketing of products.
• Intensifying production while ensuring sustainability.
• Enhancing the direct and indirect contributions of ecosystems to human well-being.
The aim is to find solutions for sustainable agriculture that is resilient to changes and fully respects biodiversity.
Circeo Ortofrutta Company epitomizes virtuous practices in horticulture, leading the way in sustainable innovation and the adoption of eco-friendly methodologies to safeguard the environment. With a steadfast commitment to ecological stewardship, Circeo Ortofrutta embraces cutting-edge techniques that minimize environmental impact. Through the implementation of precision farming methods and the integration of renewable energy solutions, the company cultivates fruits and vegetables while prioritizing sustainability. By championing innovative approaches that prioritize environmental conservation, Circeo Ortofrutta sets a new benchmark for sustainable agriculture, illustrating how agricultural progress can coexist harmoniously with environmental responsibility.
Circeo Ortofrutta maximizes crop yields while simultaneously reducing the consumption of natural resources. In doing so, the company demonstrates a tangible commitment to environmental conservation, thereby contributing to ensuring a more sustainable future for generations to come. To enhance the effectiveness and quality of this content, consider incorporating specific examples or statistics to illustrate how Circeo Ortofrutta implements these sustainable practices. Additionally, providing information on the benefits of their approach, such as reduced water usage or soil erosion, can further highlight their commitment to environmental stewardship.
PANCRAZIO SPA stands as one of Italy's historic leading companies in the production of plant-based food preserves. Situated in Cava de’ Tirreni, a charming locale 45 kilometers south of Naples, within the picturesque Campania region, its roots trace back to its founding in 1930 by Annibale Pancrazio. Today, under the stewardship of the third generation of the Pancrazio family, the company remains steadfast in its commitment to excellence. Every ingredient undergoes meticulous scrutiny, ensuring the highest standards of quality, upheld over time through the integration of modern technologies and stringent self-monitoring protocols such as H.A.C.C.P. (Hazard Analysis and Critical Control Points).
PANCRAZIO SPA specializes in plant-based food preserves across several distinguished product lines, available in both conventional and organic variants. These include the renowned Tomato Line and the esteemed Legume Line, each crafted with dedication and precision to meet the discerning tastes of consumers. The steadfast commitment to meeting market demands for innovative products has led Pancrazio Spa to expand its production with two additional lines, always aligned with practices of organic agriculture. Upholding principles of soil health preservation, water resource management, and biodiversity conservation, the company remains dedicated to environmental stewardship. Through the preservation of natural ecosystems and the reduction of pollution, Pancrazio Spa demonstrates its unwavering dedication to sustainable practices while consistently delivering products of the highest quality.
Arnaldo Caprai, a successful textile entrepreneur, acquired 45 hectares of land in Montefalco, founding the Arnaldo Caprai Winery. The Arnaldo Caprai Winery has long been devoted to research and innovation. Their collaboration with experts and research institutes serves as a testimony to such commitment, which has engendered the discovery of the potentiality of the Sagrantino vines.
The first batch of white Sagrantino grapes was harvested in 2006 and was experimental. Various plants from existing vines were selected and made to self-fertilise. Then, seeds were obtained and planted in a new experimental vineyard. This experiment enabled further investigation into the genetic composition of the Sagrantino vine, thus the discovery of a recessive gene breeding white grapes. The experimental production of white Sagrantino wine is still in progress, as grapes are due to be examined to verify whether they can be vinified and fermented. The company recently received an award by UNESCO. The ethical choice of the entrepreneur Marco Caprai - owner of the family winery Arnaldo Caprai - was successful, to the point that 60% of the migrants then remained to work permanently, and was worth the “Welcome. Working for refugee Integration” awarded by UNHCR, the UN High Commissioner for Refugees. The idea of employing staff among asylum seekers was born in 2016 thanks to a project started with the Caritas of Foligno: born quietly, over time this recruitment has become a cornerstone of agricultural life around the highest Umbrian hill. Refugees from all over the world are taught multiple jobs: hired as agricultural workers, with all their papers in order, they follow the various phases of the harvest, from pruning the vines to harvesting the grapes.
Co-op UK has partnered with its supplier Dunbia to embark on a bold initiative aimed at rapidly decarbonizing its beef supply chain. Termed the 'Beef Sustainability Pilot', this two-year program signifies a pivotal step towards Co-op's commitment to achieving net zero emissions by 2040. The essence of the initiative lies in incentivizing and supporting farmers within Co-op's beef supply base to adopt sustainable farming practices that reduce their environmental impact. The participating farmers will receive specialized support tailored to their farms, with a keen focus on lowering carbon emissions. Central to the program is the development of bespoke emission reduction plans for each farmer, reflecting the unique characteristics and requirements of their operations. Through these tailored plans, farmers will integrate diverse farming practices aimed at mitigating carbon emissions, thereby contributing to the overarching goal of sustainability. Crucially, farmers enrolled in the pilot will be rewarded for their efforts to reduce emissions through a sustainability dividend, thereby aligning financial incentives with environmental objectives. The results of the pilot will serve as a blueprint for shaping Co-op's sustainability plans, setting a precedent for responsible supply chain management within the industry. In essence, the 'Beef Sustainability Pilot' underscores Co-op's unwavering commitment to environmental stewardship and responsible business practices.
Coop Italy and Coop Norway are pioneering sustainability with partnerships in vertical farming. Kilometro Verde's innovative salad, grown in Europe's largest vertical farm, will be in over 700 Coop Italy stores, while Coop Norway is collaborating with Avisomo for vertical lettuce cultivation through their joint venture, Himmelgrønt.
Coop Italy's introduction of Kilometro Verde's salad, grown using eco-friendly hydroponic technology, reflects a significant move towards sustainability. This method ensures a year-round supply of high-quality produce with minimal water and space usage.
Similarly, Coop Norway's focus on local products like arugula and spinach through vertical farming aims to reduce carbon emissions and support local farmers, aligning with their commitment to sustainability.
These initiatives emphasize the importance of sustainable practices in retail, inspiring others across Europe to adopt similar approaches for a greener future.
Numerous fruit and vegetable agri-food value chains underwent diverse experiences throughout their co-creation processes, spanning from initial planning to full implementation. This practical abstract seeks to distinguish policies that serve as sources of inspiration as well as impediments to innovation. Policy frameworks are vital for driving agricultural innovation, with voluntary initiatives showing dedication to sustainability. Policy interventions are crucial for incentivizing and facilitating sustainable practices across the agricultural value chain. The following summary highlights key insights on legal hurdles, implementation challenges, and marketing successes or obstacles, providing valuable guidance for decision-makers and stakeholders advocating for the successful implementation of Sustainable Oriented Innovations (SOIs). Despite some clear driving forces, such as climate change mitigation, stronger engagement with the HoReCa sector, support for SME innovations and sustainability initiatives, there are still some clear obstacles:
• Packaging Regulations: Strict packaging directives pose challenges for eco-friendly packaging solutions, requiring policy interventions to balance environmental objectives with market feasibility.
• Composting Regulations: Inconsistent regulations hinder organic farming principles, necessitating advocacy for legal amendments promoting composting for sustainable agriculture.
• Online Sales Regulations: Regional variations in EU regulations impact online sales initiatives, underscoring the need for standardized guidelines and training programs for regulatory consistency.
Nestled in the Pays de la Loire region of France, a collaborative effort is fostering a unique poultry production system – the Poulet de Loué Label Rouge program. This initiative transcends the typical producer-consumer relationship, weaving a tapestry of collaboration between chicken farm-ers, feed producers, processors, distributors, and ultimately, the discern-ing consumer. The program's core principle lies in raising high-quality chickens using sustainable and ethical practices that benefit the environ-ment, animal welfare, and local communities. The cornerstone of the Pou-let de Loué Label Rouge program is its dedication to improved animal wel-fare. Unlike intensively reared chickens, those within the program enjoy a significantly better quality of life. Farmers adhere to strict guidelines that mandate free-range rearing. Chickens have access to spacious outdoor runs where they can roam, peck, and express natural behaviors. This not only reduces stress but also contributes to a healthier bird with firmer muscles and better flavor. The Poulet de Loué program champions the importance of local production. Participating farmers source their chicken feed from regional producers, minimizing transportation emissions and supporting the local agricultural economy. The feed itself is carefully for-mulated, often incorporating non-GMO grains and reducing reliance on imported soy, a major contributor to deforestation in South America. This focus on local production creates a closed-loop system that fosters eco-nomic resilience within the Brittany region.
Niché dans la région des Pays de la Loire, en France, un effort de collaboration favorise un système de production de volaille unique - le programme Poulet de Loué Label Rouge. Cette initiative transcende la relation typique entre le produc-teur et le consommateur, en tissant une tapisserie de collaboration entre les éle-veurs de poulets, les producteurs d'aliments pour animaux, les transformateurs, les distributeurs et, en fin de compte, le consommateur averti. Le principe de base du programme consiste à élever des poulets de haute qualité en utilisant des pratiques durables et éthiques qui profitent à l'environnement, au bien-être des animaux et aux communautés locales. La pierre angulaire du programme Poulet de Loué Label Rouge est son engagement à améliorer le bien-être des animaux. Contrairement aux poulets élevés de manière intensive, ceux qui par-ticipent au programme bénéficient d'une qualité de vie nettement meilleure. Les éleveurs respectent des directives strictes qui imposent l'élevage en plein air. Les poulets ont accès à des parcours extérieurs spacieux où ils peuvent gambader, picorer et exprimer leurs comportements naturels. Cela permet non seulement de réduire le stress, mais aussi d'obtenir des oiseaux en meilleure santé, aux muscles plus fermes et à la saveur plus prononcée. Le programme Poulet de Loué met en avant l'importance de la production locale. Les éleveurs participants s'approvisionnent en aliments pour poulets auprès de producteurs régionaux, ce qui permet de réduire les émissions dues au transport et de soutenir l'économie agricole locale.
The market of meat analogues is a growing market, since consumers are becoming more aware of environmental, health and animal welfare concerns when consuming meat. An example of a meat analogue that is increasing in popularity is tempeh, since tempeh fulfils consumer demand for healthy, low processed and nutritious products. Moreover, tempeh, due to its traditional use, already has a proven consumer target group.
One downside of traditional tempeh is that the product is made of soybeans. This raises environmental concerns, since a significant part of the soybeans used in Europe are imported from South America. To address the environmental concerns with tempeh, CNTA, in collaboration with Foodvalley NL and several partner companies, has developed a tempeh with locally sourced faba beans. Besides the locality of the faba bean tempeh, the fact that this tempeh is soy-free (an allergen) is answering an unmet consumer need.
De markt voor vleesvervangers groeit. Dat komt doordat consumenten zich meer en meer bewust worden van de milieu-, gezondheids- en dierenwelzijn effecten bijhorend aan vleesconsumptie. Een voorbeeld van een vleesvervanger waarvan de populariteit toeneemt is tempeh, aangezien tempeh aan consumenteneisen van een hoge voedingswaarde en minimale verwerking voldoet. Bovendien heeft tempeh, door het traditionele gebruik, al een bewezen consumenten doelgroep.
Een nadeel van de traditionele tempeh is dat het product gemaakt wordt van sojabonen die uit Zuid-Amerika worden geïmporteerd. Om van tempeh een duurzamer product te maken, heeft CNTA, in samenwerking met Foodvalley NL en verschillende partnerbedrijven, een tempeh ontwikkeld op basis van lokaal-geproduceerde veldbonen. Naast een lokaal product, vervult deze tempeh de consumen
Decreasing biodiversity and extreme weather events require resilient food systems. To combine landscape biodiversity with sustainable food production, the Dutch organic arable farm ERF (Home - ERF BV) uses strip cropping (also called strip farming). Strip cropping entails that different crops are grown in strips, on the same plot. Each crop is grown in strips of 6, 12, or 24 meters wide. Since different crops are grown on the same plot, biodiversity is improved. Crop yields are not different in strip cropping compared to the yields in monoculture. For optimal yields in strip cropping, the width of the strips and the combination of crops must be considered carefully.
Two advantages of strip cropping, compared to monoculture, are experienced by ERF farmers. First, crop diseases do not spread as fast and as broadly as would be the case in monoculture. To illustrate, when potatoes get infected in a monoculture, the disease spreads fast on the entire plot. When potatoes get infected in a strip cropping system, the disease only spreads within that strip, while potatoes in the other strips maintain healthy. Second, increased biodiversity from strip cropping stimulates the presence of natural enemies to plagues. For example, ERF farmers experience fewer lice in strip cropping compared to monoculture. In summary, strip cropping facilitates a more robust way of arable farming.
Conventional agriculture, with its reliance on monoculture practices, is facing increasing pressure. Perennial polyculture farming offers a transformative alternative, drawing inspiration from the intricate ecosystems found in nature. This innovative method brings together a diverse range of perennial plants – from fruit trees and nut bushes to asparagus and herbs – all flourishing within a single field. The benefits of perennial polyculture farming are multifaceted. By mimicking natural ecosystems, these systems foster a thriving mini-habitat, attracting a wider variety of beneficial insects, birds, and pollinators. This natural diversity promotes pest control, reducing the need for harmful insecticides. The deep root systems of perennial plants play a vital role in soil health. They act as anchors, preventing erosion and promoting healthy drainage. Additionally, these roots contribute to the breakdown of organic matter, enriching the soil with nutrients and fostering beneficial microorganisms. This translates to a reduced reliance on external fertilizers, making perennial polyculture farming more sustainable and cost-effective. Climate change presents a significant challenge to traditional agriculture. Perennial polycultures, with their established root networks and diverse plant structures, are better equipped to handle these challenges. They can tolerate drought conditions more effectively and are less susceptible to wind damage compared to annual crops with shallow roots. Perhaps the most appealing benefit of perennial polycultures is their ability to provide a year-round harvest, providing a steady stream of food throughout the seasons.
In regions plagued by unreliable or expensive electricity, a constant struggle exists: how to preserve perishable foods. This is where solar-powered cold storage units emerge as a possible solution. These innovative and sustainable systems empower farmers and vendors to extend the shelf life of their precious produce – fruits, vegetables, meats, and dairy – all thanks to the power of the sun. By harnessing solar energy, these eco-friendly refrigeration units deliver a three-pronged benefit:
• Reduced Food Waste: Perishable goods stay fresh longer, minimizing spoilage and maximizing profits for those who rely on agriculture for their livelihood.
• Enhanced Food Safety: Proper storage temperatures ensure food stays safe for consumption, safeguarding public health and reducing the risk of foodborne illnesses.
• Increased Profitability: Less spoilage translates to more income for farmers and vendors, strengthening the agricultural sector in these regions.
The impact extends far beyond individual farms. Solar-powered cold storage is particularly transformative for remote and off-grid communities. These units provide them with the critical capability to store food effectively, achieving food security without dependence on fossil fuels. This not only reduces reliance on expensive and unreliable grid power but also contributes significantly to lowering the carbon footprint by eliminating the need for traditional, fossil fuel-powered refrigeration, solar-powered units and supporting the renewable energy transition by promoting the use of clean and sustainable energy sources, paving the way for a more environmentally friendly future.
Similarly to food cooperatives, community purchasing groups are another form of grassroot initiatives that aim to find alternatives to supermarkets when it comes to buying everyday groceries. The characteristics of these groups are the following: they are always organized on a voluntary basis, as a joint work of producers, organizers, and volunteers to provide a special space for the sale of local, small-scale producer products, and in addition, they usually perform various social and community-building functions. The organizers and volunteers are responsible for arranging one day a week when the products can be picked up. The system gathers several farms and is usually based on a preordering system, which helps the farmers in planning and reduces food waste.
Zuglói Kenyérközösség was formed in 2019 by 3 civilians seeking fresh, local, and additive-free, healthy food sources. They reached out to producers, and took farm visits to ensure, that production methods were as environmentally friendly as possible. With trusted farmers, they opened the community to the public, and experienced a great interest among local families. Since then, more and more producers got involved and a weekly pick-up day is organized with the help of enthusiastic volunteers. The community also puts focus on healthy food education, social gatherings, and community building activities. Community purchasing groups offer much more than a traditional farmers market. There is always a significant emphasis on nurturing human relationships and social activities.
Fairfood Freiburg GmbH is an outstanding example of a sustainable and innovative value chain in the food industry. Fairness is not just a trend for them, but a fundamental philosophy that is reflected in all their activities. The company is actively committed to fair working conditions, transparency in the supply chain and environmental protection. One of the company's most prominent initiatives is that the cashew nuts are cracked in the country where they are grown, which not only leads to fairly paid jobs, but also saves 20 tonnes of CO2 per 100 kg of cashews compared to conventional imports from Asia.
Through direct trade, its own projects and fair wages, Fairfood contributes to the economic empowerment of women in countries such as Nigeria and Rwanda. The company's short supply chain, which extends from cultivation to processing in Freiburg, enables close control over the entire production process and helps to reduce the ecological footprint. In addition to their Fairtrade certification, they rely on innovative packaging solutions, including reusable and recyclable materials.
Another important aspect is the craftsmanship in processing. Fairfood roasts the nuts without oil and by hand, which not only improves the flavour but also preserves more nutrients. Fairfood Freiburg GmbH shows that it is possible to combine economic success with social responsibility and environmental protection.
Die Fairfood Freiburg GmbH ist ein herausragendes Beispiel für eine nachhaltige und innovative Wertschöpfungskette in der Lebensmittelbranche. Fairness ist für sie nicht nur ein Trend, sondern eine grundlegende Philosophie, die sich in all ihren Aktivitäten widerspiegelt. Das Unternehmen setzt sich aktiv für gerechte Arbeitsbedingungen, Transparenz in der Lieferkette und Umweltschutz ein. Eine hervorstechende Initiative des Unternehmens besteht darin, dass die Cashewnüsse im Anbauland geknackt werden, was nicht nur zu fair bezahlten Arbeitsplätzen führt, sondern auch 20 Tonnen CO2 pro 100 kg Cashews einspart im Vergleich zu herkömmlichen Importen aus Asien. Durch direkten Handel, eigene Projekte und faire Löhne trägt Fairfood zur wirtschaftlichen Stärkung von Frauen in Ländern wie Nigeria und Ruanda bei. Die kurze Lieferkette des Unternehmens, die vom Anbau bis zur Verarbeitung in Freiburg reicht, ermöglicht eine enge Kontrolle über die gesamte Produktion und trägt zur Reduzierung des ökologischen Fußabdrucks bei. Zusätzlich zu ihrer Fairtrade-Zertifizierung setzen sie auf innovative Verpackungslösungen, darunter Mehrweg- und recycelbare Materialien. Ein weiterer wichtiger Aspekt ist die Handwerkskunst in der Verarbeitung. Fairfood röstet die Nüsse ohne Öl und von Hand, was nicht nur geschmacklich überzeugt, sondern auch mehr Nährstoffe erhält. Fairfood Freiburg GmbH zeigt, dass es möglich ist, ökonomischen mit sozialer Verantwortung und Umweltschutz zu vereinen.
The CO-FRESH project has yielded a significant number of results. Utilizing the co-creation methodology and collaborating with food value chains experts, we identified over 200 potential innovations. Following a rigorous selection process using the Delphi method, 19 innovations were chosen across 7 Pilot Cases and successfully implemented. These innovations were focused on products, processes, and management. Moreover, partners pursued 10 additional innovations to explore their full potential, resulting in a total of 29 Project Results.
Throughout the project's duration, various activities were undertaken to support and enhance the exploitation of these innovations. For instance, the Horizon Booster Service was activated on 3 occasions, and a dedicated Business Model Toolkit was developed based on 7 main key findings. Additionally, a business pitching training session was organized to assist result owners in establishing future business relationships and expanding their ventures. As the project neared its conclusion, 8 Key Exploitable Results (KERs) - those with the highest potential for exploitation- were identified.
By merging the 7 key findings with the 8 KERs, dedicated Business Plans were crafted to guide and support the owners of these outcomes post-project, offering them a comprehensive methodology to sustain their presence in the market.
The intricate web of microplastic contamination highlights the urgent need for comprehensive strategies to address their entry into ecosystems, mitigate their impact on biodiversity, and safeguard food safety. Recognizing microplastics' multifaceted origins is crucial for targeted interventions. They are categorized into two macro-categories:
A. Primary Sources: originating from the breakdown of large plastic debris (i.e.: plastic bottles or not-biodegradable plastic packaging)
B. Unintentional Release: generated during the regular use of plastic-containing products (i.e. rubber tires abrasion, synthetic-fiber clothes, etc)
While attention has been paid to primary sources, actions on unintentional release are lacking. Tecnoalimenti and the CO-FRESH project, have developed UNI (Italian National Standards Body) approved Guidelines to reduce unintentional release along the food value chain, aiming for a 360° positive impact on environmental protection. These voluntary certification schemes enable organizations to showcase their commitment to higher standards beyond legal requirements.
L' intricata rete di contaminazione delle microplastiche sottolinea l'urgente necessità di strategie complete per affrontare la loro penetrazione negli ecosistemi, mitigare il loro impatto sulla biodiversità e garantire la sicurezza alimentare. Riconoscere la loro origine è cruciale per attuare interventi mirati. Esse infatti si categorizzano in due macro-categorie:
A. Fonti Primarie: che originano dalla rottura di grandi detriti di plastica (ad esempio: bottiglie di plastica o imballaggi di plastica non biodegradabile)
B. Rilascio Non Intenzionale: generate durante l'utilizzo regolare di prodotti contenenti plastica (ad esempio: abrasione di pneumatici in gomma, abbigliamento in fibre sintetiche, ecc.)
Mentre l'attenzione è stata rivolta alle fonti primarie, mancano azioni preventive sul rilascio non intenzionale. Tecnoalimenti e il progetto CO-FRESH hanno sviluppato delle Linee Guida approvate dall'UNI (Ente Nazionale Italiano di Unificazione) per ridurre il rilascio non intenzionale lungo la filiera alimentare, mirando a un impatto ambientale positivo a 360°. Questo schema di certificazione volontaria consentirà alle aziende di dimostrare il loro impegno ambientale per standard più elevati al di là dei requisiti legali.
Coöperatie PLUS in the Netherlands is committed to building a
sustainable and efficient food supply chain, prioritizing sustainability,
fair revenue distribution, and societal health. They engage in
educational initiatives like the "Week Against Waste" to raise
awareness about food waste and provide practical tips for responsible
consumption. Partnering with organizations like Stichting Samen
tegen Voedselverspilling, they launch campaigns to reduce food
waste, such as "Do you also eat every sandwich?".
Socially, PLUS works with Voedselbanken Nederland to address food
insecurity by redistributing surplus products to those in need and
supporting initiatives like Stichting Voedselsurplus to tackle
loneliness. They've implemented Relex, a stock management system,
resulting in a significant reduction in losses. Quality control measures
and discounting policies, like selling products nearing expiry at
reduced prices, further prevent waste.
PLUS also promotes circularity by collaborating with PeelPioneers to
repurpose orange peels into valuable ingredients, contributing to a
circular economy. Their dedication to sustainability and waste
reduction is evident throughout their operations.
The Tolle farm is facing the challenges of climate change for agriculture and is looking for sustainable solutions for all areas of agricultural production. Their goal is to develop an environmentally friendly and fair food system as a kind of guide to agricultural business planning for climate change. The farm’s own dynamic climate strategy, called IDAP-CC (Integrated and Dynamic Agricultural Planning for Climate Change), serves as a model. In this, climate change mitigation and adaptation are integrated into farm development. For each operating sector, from livestock to soil management, measures for dealing with the various changes caused by climate change are planned and tested. These include short-term measures like mob-grazing as well as more systemic adaptation, like the planned agrophotovoltaics installation. With regard to its own products, the Tolle farm aims to market healthy and high-quality food. The farm places particular emphasis on sustainability issues such as biodiversity, through the preservation of local flora and fauna, and animal welfare, through the consistent implementation of near-natural animal husbandry. Thus, the vegetables are grown in the market gardening system on small areas and with a lot of manual labor, and high-quality beef from climate-friendly and ecologically valuable suckler cow husbandry is offered. Furthermore, social commitment also plays an important role for the Tolle farm. This is reflected in various offers for environmental education, which are intended to make sustainability tangible, especially for children and young people. In addition, the farm offers seminars and training courses on topics such as climate change risks in value chains.
Der Hof Tolle stellt sich den Herausforderungen des Klimawandels für die Landwirtschaft und sucht nachhaltige Lösungen für alle Bereiche der landwirtschaftlichen Produktion. Das Ziel dabei ist die Erarbeitung eines umweltschonenden und fairen Ernährungssystems als eine Art Anleitung zur Betriebsplanung für den Klimawandel. Als Vorbild dient die eigene dynamische Klimastrategie, IDAP-CC (Integrated and Dynamic Agricultural Planning for Climate Change). In dieser werden Klimaschutz und Klimaanpassung in die Betriebsentwicklung integriert. Für jeden Betriebsbereich, von der Viehhaltung bis zum Bodenmanagement, werden Maßnahmen für den Umgang mit den verschiedenen Veränderungen durch den Klimawandel geplant und getestet. Dazu gehören kurzfristige Maßnahmen wie Mob Grazing, aber auch Anpassungen wie die geplante Agrophotovoltaikanlage. Bezüglich der eigenen Erzeugnisse hat der Hof Tolle den Anspruch, gesunde und hochwertige Nahrungsmittel herzustellen. Dabei legt der Hof besonderen Wert auf Nachhaltigkeitsthemen wie die Biodiversität, durch den Erhalt der lokalen Flora und Fauna sowie das Tierwohl, durch die konsequente Umsetzung von naturnaher Haltung. So wird das Gemüse im Market Gardening System auf kleinen Flächen und mit viel Handarbeit angebaut und hochwertiges Rindfleisch aus klimaschonender und ökologisch wertvoller Mutterkuhhaltung angeboten. Weiterhin spielt auch soziales Engagement für den Hof Tolle eine wichtige Rolle. Das zeigt sich in verschiedenen Angeboten zur Umweltbildung, die Nachhaltigkeit vor allem für Kinder und Jugendliche erlebbar machen sollen. Zudem bietet der Hof Seminare und Fortbildungen zu Themen wie Klimawandelrisiken in Wertschöpfungsketten an.
Bedrock.farm produces high-quality micro- and leafy vegetables, herbs and edible flowers for restaurants all year round, regardless of the season and weather. With their help, restaurants can save a lot of transportation tasks as well as costs.
Production began in early 2019 and now works in their 135-square-foot cellar farm. Using technology based on hydroponics and aeropony, special lamps, pumps and air conditioning equipment, they create an environment suitable for leafy greens, micro-vegetables and herbs on multi-level shelving systems. Thus, they can utilize seven square meters of cultivation area in an area of one square meter. They currently have nine plants available in our offer at all times, including radishes, coriander, sugar peas and cress, but they can expand at any time according to customer demand. They have seventy different seeds in stock.
The founders of Bedrock.farm did not adapt the plant to the weather conditions, as there are already drought-tolerant maize varieties on the market, but the conditions to the plant's needs, so they can grow fresh plants all year round free of chemicals and GMOs and offer a fixed price. This allows restaurants to more predictably plan their plate costs
They have self-taxation programs in which they add non-visible environmental impacts (externalities) to the market price. The capital generated in this way is spent on the largest possible social and environmental investments with a positive effect.
Their final products: fresh micro vegetables: Coral salad, Sauerkraut, Baby chard, Marjoram, Plum basil, Coriander, Sugar peas, Violet radish, Red pork loin, and Sunflower.
A bedrock.farm évszaktól és időjárástól függetlenül egész évben kiváló minőségű mikro- és leveles zöldségeket, fűszernövényeket és ehető virágokat állít elő éttermek számára. Segítségükkel az éttermek jelentős mennyiségű szállítási feladatot és költséget takaríthatnak meg.
A termelés 2019 elején kezdődött, és jelenleg a 135 négyzetméteres pincegazdaságukban működik. A hidroponikán és aeroponikus technológián alapuló technológiával, speciális lámpákkal, szivattyúkkal és légkondicionáló berendezésekkel többszintes polcrendszereken levélzöldségek, mikrozöldségek és fűszernövények számára megfelelő környezetet teremtenek. Így egy négyzetméteres területen hét négyzetméter termőterületet tudnak hasznosítani. Jelenleg kilenc növény áll kínálatunkban folyamatosan, köztük retek, koriander, cukorborsó és zsázsa, de a vásárlói igények szerint bármikor bővíthetik. Hetven különböző vetőmag van raktáron.
A bedrock.farm alapítói nem az időjárási viszonyokhoz igazították a növényt, hiszen vannak már a piacon szárazságtűrő kukoricafajták, hanem a növény igényeihez igazodtak a körülmények, így egész évben vegyszer-, ill. GMO-mentes és fix árat kínálnak. Ez lehetővé teszi az éttermek számára, hogy kiszámíthatóbban tervezzék meg költségeiket.
Önadózó programjuk van, amelyekben a környezeti hatásokat (externáliákat) kompenzálják – ezt adják hozzá a piaci árhoz. Az így megtermelt tőkét minél nagyobb, pozitív hatású társadalmi és környezetvédelmi beruházásokra fordítják.
Végtermékeik között szerepelnek: friss mikrozöldségek: korallsaláta, savanyú káposzta, mángold, majoranna, szilva bazsalikom, koriander, cukorborsó, ibolya retek, napraforgó.
Urban farming is revolutionizing the concept of local food systems through
sustainable practices such as vertical cultivation. This innovative approach
utilizes vertical space, reducing the land footprint and making it feasible in
urban settings where horizontal space is scarce. By stacking growing trays
or shelves, vertical farms can increase yield per square meter compared to
traditional farming.
Coupled with hydroponic systems, which replace soil with nutrient-rich
water solutions, these farms significantly conserve water and eliminate the
need for chemical fertilizers. The closed-loop system recirculates water and
nutrients, minimizing waste. Furthermore, vertical farms often use LED
lighting optimized for plant growth, reducing energy consumption. The
result is a sustainable, resilient, and efficient method of producing fresh,
nutritious food in the heart of urban areas, thereby reducing transportation
emissions and promoting food security.
Urban farming is revolutionizing the concept of local food systems through
sustainable practices such as vertical cultivation. This innovative approach
utilizes vertical space, reducing the land footprint and making it feasible in
urban settings where horizontal space is scarce. By stacking growing trays
or shelves, vertical farms can increase yield per square meter compared to
traditional farming.
Coupled with hydroponic systems, which replace soil with nutrient-rich
water solutions, these farms significantly conserve water and eliminate the
need for chemical fertilizers. The closed-loop system recirculates water and
nutrients, minimizing waste. Furthermore, vertical farms often use LED
lighting optimized for plant growth, reducing energy consumption. The
result is a sustainable, resilient, and efficient method of producing fresh,
nutritious food in the heart of urban areas, thereby reducing transportation
emissions and promoting food security.
Slovak farm PD Krakovany – Stráže is building a first of its kind soil living lab
in regenerative farming in Slovakia. The main steps include:
1. Having long-term experience
PD Krakovany - Stráže is a regenerative farm managing 640 ha of land with
various crops. Since 2011, they have gradually reduced machine time,
introduced cover crops, and switched to no-till practices while avoiding
insecticides, fungicides and artificial fertilizers. Crop yields have remained
above the local average.
2. Sharing the experience
Since 2021, the farm has been sharing its knowledge and organising events,
including field demonstrations, with over 700 visitors such as farmers,
students, researchers, and policy-makers. The farm is open every
Wednesday to showcase the results of their ten-year regenerative farming
practices. They organise an annual Living Soil Day with increasing
participation, where they present their achievements in increasing soil
organic carbon content and CO2 sequestration.
3. Scaling up with other farmers
The farm is actively involved in Operational Group on Healthy Soil to share
and scale up their regenerative farming practices with other farmers.
4. Going international
The farmer participated in the EIP-AGRI brokerage event on Soil Mission to
exchange knowledge and explore innovative ideas and practices with
farmers, advisors, and researchers across Europe. The farm is registered
within the European network of Climate Demonstration Farms and
recognised as a Soil Lighthouse farm on the PREPSOIL Map.
Slovenská farma PD Krakovany – Stráže buduje prvé živé laboratórium v regeneratívnom poľnohospodárstve na Slovensku. Hlavné kroky zahŕňajú:
1. Dlhodobé skúsenosti
PD Krakovany – Stráže je farma v regeneratívnom poľnohospodárstve, ktorá obhospodaruje 640 ha pôdy s rôznymi plodinami. Od roku 2011 postupne znižuje strojný čas, zavádza krycie plodiny a prešla k bezorebným postupom, pričom sa vyhýba insekticídom, fungicídom a umelým hnojivám. Výnosy plodín ostali nad lokálnym priemerom.
2. Zdieľanie skúseností
Od roku 2021 farma zdieľa svoje znalosti a organizuje podujatia, vrátane demonštračných aktivít s viac ako 700 návštevníkmi, ako sú farmári, študenti, výskumníci a tvorcovia politík. Farma je otvorená každú stredu, aby ukázala výsledky svojich desaťročných skúseností v regeneratívnom poľnohospodárstve. Každoročne organizuje Deň živej pôdy so zvyšujúcou sa účasťou, kde prezentuje svoje úspechy pri zvyšovaní obsahu organického uhlíka v pôde a sekvestrácii CO2.
3. Zapájanie ďalších partnerov
Farma je aktívne zapojená do operačnej skupiny v oblasti zdravej pôdy, aby tak mohla zdieľať svoje výsledky a skúsenosti aj s inými farmármi.
4. Medzinárodná úroveň
Zástupcovia farmy sa zúčastnili na sprostredkovateľskom podujatí EIP-AGRI s cieľom vymeniť si poznatky a preskúmať inovatívne nápady a postupy s farmármi, poradcami a výskumníkmi z celej Európy. Farma je zaregistrovaná v európskej sieti Climate Demonstration F arms a j e t iež u znaná a ko majáková farma na mape projektu PREPSOIL.
Meat analogues cater to a growing market of consumers who want to decrease their meat consumption for several reasons, including environment, health, and animal welfare concerns. Today, most meat analogues on the market are based on soybean. However, soybean-based meat analogues cause environmental concerns since most soybeans are imported from South America. In addition, Covid and the Ukrainian war show the dependence of Europe in certain food supplies. As a result, Europe aims to become (more) self-sufficient. Looking at protein-rich crops that grow well in the North-European climate is a key element. Faba beans offer a good opportunity to replace soybeans as the primary component of meat analogues. Faba beans are high in protein content and have proven to grow well under the North-West European climate conditions. Furthermore, faba beans are a leguminous crop, meaning that the crop can bind nitrogen from the air into its roots. This benefits the next crop growing on the field and enables the farmer to reduce fertilizer use. Besides environmental benefit, lower fertilizer also has an economic benefit for farmers by lowering input cost. Foodvalley NL has, in collaboration with several partner companies, developed several meat analogues based on faba beans. These meat analogues are based on locally grown faba beans, are minimally processed, and have a long shelf life, which reduces waste. Since these products undergo less processing steps, the number of actors in the value chain reduces. This results in a more balanced share of the total margin realized in the value chain, also for the farmer. Moreover, the faba bean products of Foodvalley NL meet three important consumer requirements for meat analogues: Healthy, tasty, and low CO2 footprint (sustainable).
De markt voor vleesvervangers groeit snel. Consumenten willen hun vleesconsumptie verminderen om verschillende redenen, zoals milieu- en gezondheidseffecten en bezorgdheid om dierenwelzijn. Op dit moment is het merendeel van de vleesvervangers gemaakt van sojabonen. Dit brengt nadelige milieueffecten met zich mee, aangezien de meeste sojabonen worden geïmporteerd uit Zuid-Amerika. Bovendien, de Coronapandemie en de Rusland-Ukraine oorlog illustreren de afhankelijkheid van Europa voor voedingsmiddelen. Als gevolg is men op zoek naar manieren om zelfvoorzienend op het gebeid van voedsel te worden. De zoektocht naar eiwitrijke gewassen die goed in het Noord-Europese klimaat groeien draagt daaraan bij.
Veldbonen bieden goede mogelijkheden om sojabonen te vervangen als primaire grondstof voor vleesvervangers. Veldbonen beschikken namelijk over veel proteïne en groeien goed in het Noord-Europese klimaat. Daarnaast binden veldbonen stikstof uit de lucht in hun wortels. Hier heeft het volgende gewas op hetzelfde perceel profijt van, waardoor er minder kunstmest gebruikt hoeft te worden. Naast voordelig voor het milieu, is dit ook economisch voordelig voor de boer door het lagere kunstmestgebruik.
Foodvalley NL heeft, in samenwerking met enkele partnerbedrijven, verschillende vleesvervangers ontwikkeld op basis van veldbonen. Deze vleesvervangers zijn gebaseerd op lokaal geteelde veldbonen, zijn minimaal bewerkt en hebben een lange houdbaarheidstermijn, waardoor afval wordt verminderd. Aangezien de producten minimaal bewerkt zijn, vermindert het aantal actoren in de keten, waardoor een eerlijkere prijs voor de boer gerealiseerd kan worden. Daarnaast vervullen de vleesvervangers van veldbonen drie belangrijke consumenteneisen: Gezond, smakelijk en een lage CO2 voetafdruk (duurzaam).
The Szimbiózis Foundation is located in Miskolc, Hungary. It has been operating for 22 years now and for 12 years they started to food production for selling – for example cheese - in their own social farm.
Mainly it is a social innovation. Providing employment for people with disabilities, improving the quality of their life, social participation, integration, sensitization among people with disabilities and other actors in society.
Creation of a trademark to ensure quality and easier access to funding sources, as well as to raise awareness and inform the public. Gentle farming with organic methods worthy of the mission of the place, cultivation and processing of old and landscape plants. It acts like a small producer unit, which can be sold in several ways. They process fruits to jam (8000 bottles in 2020, 3000kg), from 2021 they make syrup (1000 liters) and from 2022 fruit juice in boxes.
They sell their products:
-In their own public catering system - Baráthegy
-Own shop in the farmers market in Miskolc (Hungary)
-Auchan in Miskolc (2 shelves for local products)
-2 bakeries in Miskolc
-Tourinform office
- Avalon Park (an elite hotel and restaurant)
A Szimbiózis Alapítvány Miskolcon található. Immár 22 éve működik, és 12 éve saját szociális gazdaságukban kezdtek el élelmiszert – például sajtot – árusítani.
Főleg társadalmi innovációról van szó. Fogyatékkal élők foglalkoztatásának biztosítása, életminőségük javítása, társadalmi részvételük, integrációjuk, érzékenyítésük a fogyatékkal élők és a társadalom más szereplői körében. Védjegy létrehozása a minőségi és a finanszírozási forrásokhoz való könnyebb hozzáférés biztosítása, valamint a figyelemfelkeltés és a lakosság tájékoztatása érdekében. Kíméletes gazdálkodás a hely küldetéséhez méltó biomódszerekkel, ősi és tájjellegű növények termesztése, feldolgozása. Kistermelői egységként működik, amely többféleképpen tud értékesíteni. Gyümölcsökből lekvárt készítenek (2020-ban 8000 palack, 3000 kg), 2021-től szörpöt (1000 liter), 2022-től pedig dobozos gyümölcslevet készítenek.
Termékeik értékesítési helyei:
-Saját közétkeztetési rendszerükben - Baráthegy
-Saját üzlet a miskolci termelői piacon
-Auchan Miskolcon (2 polc helyi termékeknek)
-2 pékség Miskolcon
- Tourinform iroda
- Avalon Park (elit szálloda és étterem)
Traditionally, falafel was mostly consumed in the Middle East, but nowadays this meat analogue is increasing in popularity in western countries. One possible explanation for this popularity increase is the current transition from animal-based to plant-based proteins. Falafel is a fitting product for consuming more plant-based protein because falafel is usually made of chickpeas and is full of proteins. However, interest/awareness in local products is increasing amongst Dutch consumers. Chickpeas are usually grown in Turkey, Russia, or Canada and transported to the Netherlands, implying CO2 emissions. Faba beans grow well in the Dutch climate and faba bean cultivation is beneficial for Dutch farmers because faba bean can fixate nitrogen from the air into its roots. This is good for soil health, an important topic increasingly acknowledged in the EU. Foodvalley NL has developed, in collaboration with Studio Fava and other partner companies, a falafel Do-It-Yourself kit based on faba bean flour. This faba-based falafel has a lower CO2 footprint than the traditional falafel. Moreover, the product fulfils consumer demand in terms of nutritional value (high in fibre, source of protein, and only natural ingredients added), very good taste, and based on local beans.
Apple cider vinegar is made from fermented apple juice. It is used in salad dressings, marinades, vinaigrettes and food preservatives. It is produced by crushing apples and then squeezing the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars into alcohol. In the second stage of fermentation, the alcohol is converted into vinegar by acetic acid-forming bacteria (Acetobacter species). Acetic acid and malic acid give vinegar its sour taste. As a food product, apple cider vinegar influences the normal pH of the stomach, lowers blood sugar levels, improves heart function, improves the digestive process, so it can aid weight loss and has a positive effect on skin condition. Its antibacterial properties and low pH make apple cider vinegar very good for facial skin, scalp and the rest of the body and hair. It can be used in eco-friendly cleaning products - it is great for descaling household appliances, such as bathroom faucets. It can also be used to clean countertops, windows and other surfaces. Apple cider vinegar can be produced from 'inferior' apples, not visually preferred by consumers - this way orchardists can maximise their profits. For the production of apple cider vinegar, it is advisable to look for apples from organic farms. Many scientific articles have been published indicating that organic apples have a higher (by about 25-30%) content of valuable substances - pectin, vitamin C and polyphenols - than conventionally produced apples. A significant advantage of organic apples is also the significantly lower residue of harmful synthetic pesticides, whereas conventional apples contain residues of these substances in 80% of samples, according to EFSA.
Apple residues are often considered a waste rather than a resource. In fact, orchard residues are part of an abundant biomass that can be considered a major alternative source of renewable energy. Composting is one of the best known methods of recovering nutrients from organic waste. Composting generally involves the decomposition of organic material (food waste, animal waste, crop residues and municipal waste) under regulated conditions. In the case of waste from apple orchards, fallen leaves, twigs and fruit are composted. Some soil and animal waste, e.g. excrement from livestock such as cows, horses, rabbits and chickens, should be added. In this way, we enrich the compost with nitrogen. In the course of composting, mineralisation and humification occur simultaneously, resulting in organic matter with a high humus content.Compost also helps the soil to retain moisture - unlike synthetic fertilisers - so that the soil will cope better during drought. Compost also makes life more difficult for weeds and reduces the acidity of the soil. More fertile and better-watered soil also has a good effect on plants. With access to nutrients from the soil, plants will grow better. Despite its many advantages, composting also has disadvantages:- Requires a certain amount of work and time- Food waste in the compost attracts rodents- The compost has to be turned over regularly every 2 months or so in order for oxygen to reach all layers of the compost and for the decomposition process to proceed properly- There is a noticeable unpleasant smell in the first phase of compost production.These disadvantages can be offset by adding effective micro-organisms to the compost and by securing the compost heaps and placing them in locations away from residential houses
The company "Zmoobi" contributes to sustainability based on three building blocks. The company designs its value chains for the production of organic smoothies in a climate-positive way. First, this is done within the scope of a cooperation with Klim. The Klim platform offers farmers the opportunity to document their environmental and climate protection efforts and to be rewarded for them. This contributes to the conversion to regenerative agriculture. Through the support that farmers receive in this context, they can invest in regenerative methods that bind CO2 in the soil. This means that more CO2 is stored during the production of the smoothies than is released. Second, a partnership with the non-profit organization Eden Projects contributes to the positive carbon footprint by absorbing CO2 through newly planted trees. For every smoothie purchased, a tree is planted in Mozambique or Madagascar to counteract deforestation. In this way, fair-paying jobs are also created in these countries, contributing to social sustainability. Lastly, Zmoobi is committed to a plastic-positive footprint for its products as part of a cooperation with the start-up Waste Reduction. The packaging of the smoothies is designed to be plastic-free as much as possible. The remaining plastic is collected in the same amount from nature. In addition to the collection of plastic from nature, the commitment consists of education on the subject in Germany and Austria. In addition, the company invests in research on the topic of climate protection.
Das Unternehmen “Zmoobi” leistet basierend auf drei Bausteinen einen Beitrag zur Nachhaltigkeit. Das Unternehmen gestaltet seine Wertschöpfungsketten zur Herstellung von Bio-Smoothies klimapositiv. Dies geschieht erstens im Rahmen einer Zusammenarbeit mit Klim. Die Klim Plattform bitet Landwirt*innen die Möglichkeit ihre Umwelt- und Klimaschutzleistungen zu dokumentieren und dafür entlohnt zu werden. Dies trägt zur Umstellung auf Regenerative Landwirtschaft bei. Durch die Unterstützung, die Landwirt*innen in diesem Rahmen erfahren, können Sie in regenerative Methoden investieren, die CO2 im Boden binden. Dadurch wird bei der Herstellung der Smoothis mehr CO2 gespeichert, als bei der Herstellung freigesetzt wird. Zweitens trägt eine Parnterschaft mit der Non-Profit Organisation Eden Projects zur positiven Klimabilanz bei, indem CO2 über neu gepflanzte Bäume gebunden wird. Für jeden gekauften Smoothie wird ein Baum in Mosambik oder Madagaskar gepflanz, um der Waldrodung dort entgegenzuwirken. In diesem Zug werden dort außerdem fair bezahlte Arbeitsplätze geschaffen und so zur sozialen Nachhaltigkeit beigetragen. Zuletzt setzt sich Zmoobi im Rahmen einer Kooperation mit dem Start Up Waste Reduction für eine plastik-positive Bilanz ihrer Produkte ein. Die Verpackung der Smoothies ist soweit wie möglich plastikfrei design. Den Restanteil Plastik wird in derselben Menge aus der Natur gesammelt. Neben dem Sammeln von Plastik aus der Natur besteht das Engagement aus dem Einsatz für die Bildung zum Thema in Deutschland und Österreich ein. Zusätzlich wird in Forschung zum Thema Klimaschutz investiert.
The consequences of climate change for agriculture are already evident, highlighting the urgency of implementing adaptations to climate change in a sustainable manner. An important building block on the way to more sustainable agriculture is well presented specialist knowledge that supports farmers in their sustainable adaptation decisions and raises their awareness. Together with project partners from different European countries, the so-called AWA Webtool was developed for this purpose. The interactive webtool contributes to the education and advice of agricultural professionals in the field of climate adaptation. It provides relevant information on climate change and sustainable adaptation, graphically presenting 29 agriculture-related climate indicators for over 300 sub-regions. It also includes descriptions of more than 90 measures to increase sustainability in arable farming, animal husbandry, and fruit and wine production. Farmers and interested parties can access the webtool free of charge at www.agriadapt.eu. In addition, videos on the web tool are offered and a manual is published to strengthen the farmers in the use of the tool. The tool is also used in the training materials in the GeNiAL project. The aim of this project was the nationwide dissemination of knowledge on sustainable adaptation of agriculture to climate change. 18 modules for agricultural colleges and 11 concepts for extension workers as well as documents and recordings of practical events are available on the project website.
Die Folgen des Klimawandels für die Landwirtschaft offenbaren sich schon jetzt und verdeutlichen die Dringlichkeit, dass Anpassungen der Landwirtschaft an den Klimawandel in nachhaltiger Weise umgesetzt werden. Ein wichtiger Baustein auf dem Weg hin zu nachhaltigerer Landwirtschaft ist dabei gut aufbereitetes und fachgerechtes Wissen, dass Landwirt*innen in ihren nachhaltigen Anpassungsentscheidungen unterstützt und sie sensibilisiert. Gemeinsam mit Projektpartnern aus verschiedenen europäischen Ländern wurde für diesen Zweck das sogenannte AWA Webtool entwickelt. Das interaktive Webtool trägt zur Bildung und Beratung landwirtschaftlicher Fachleute im Bereich Klimaanapassung bei. Es bietet relevante Informationen zum Klimawandel und zur nachhaltigen Anpassung und stellt dabei 29 agrar-bezogene Klima-Indikatoren für über 300 Teilregionen grafisch dar. Außerdem enthält es Beschreibungen von über 90 Maßnahmen zur Steigerung der Nachhaltigkeit im Ackerbau, der Tierhaltung sowie im Obst- und Weinbau. Auf das Webtool können Landwirt*innen und Interessierte kostenlos unter www.agriadapt.eu zugreifen. Außerdem werden Videos zum Webtool angeboten und ein Handbuch veröffentlicht, um die Landwirt*innen im Umgang mit dem Tool zu stärken. Das Tool findet auch Verwendung in den Schulungsunterlagen im GeNiAL-Projekt. Dessen Ziel war die flächendeckende Verbreitung von Wissen zur nachhaltigen Anpassung der Landwirtschaft an den Klimawandel. 18 Module für landwirtschaftliche Fachschulen und 11 Konzepte für Beratungskräfte sowie Unterlagen und Mitschnitte von Praxisveranstaltungen stehen auf der Projektwebsite zur Verfügung.
The oyster mushroom, Pleurotus ostreatus, is considered as an easy-to-grow, high yielding and delicious flavouring mushroom with high nutritional value. In addition, the cultivation of mushroom has a great potential for recycling of cellulose agro-residues and other wastes. However, the quality of the oyster mushroom deteriorates during post-harvest storage. The resulting poor quality limits the economic value of oyster mushroom. Therefore, it is necessary to evaluate different preservation techniques to prolong the self-life until the processing of mushroom.A long-term storage technique that preserves the quality of the mushroom while also enhancing their flavour is dehydration. CNTA is currently evaluated the effect of different dehydration conditions on the quality of rehydrated mushroom. At that moment, two different temperatures have been evaluated (60 ºC and 80 ºC). As expected, an increase in the drying speed with the increase of drying temperature was observed. This implied in a reduction of 29.6 % in the process time when the drying temperature changed from 60 to 80 ºC (Figure 1). No significant differences were observed in mushroom appearance after drying at the temperatures of 60 and 80 ºC (Figure 2A and 2B, respectively). However, the rehydration capacity decreased with increasing drying temperature, which could be associated to the stronger mushroom structure deformation at higher temperatures. These results show the importance of optimizing drying conditions to achieve a high-quality mushroom.
In the fresh-cut industry a critical area of concern is the potential pathogen cross-contamination during washing operations. The safety of minimal processed vegetables depends on the use of sanitizers, which are effective and highly recommended to reduce microbial counts in order to maintain quality and extend shelf life. Regarding disinfection strategies in the fresh-cut industry, the most applied disinfectants are chlorinated products due to their low cost, sanitation efficacy and the knowledge generated behind the product after decades of research and use. Anyway, due to its potential production of toxic by-products with a harmful effect for the health and the environment, the search for alternative and sustainable methods of disinfection is a current and on-going challenge in Food Industry. These methods are commonly classified as biological (bacteriocins, bacteriophages, enzymes and phytochemicals), chemical (chlorine dioxide, peroxyacetic acid, electrolyzed oxidizing water, hydrogen peroxide, ozone, organic acids, etc) and physical (irradiation, filtration, ultrasounds, ultraviolet light, etc).
La contaminación cruzada durante las operaciones de lavado es, hoy día, uno de los temas de mayor preocupación en la industria alimentaria. Los productos vegetales mínimamente procesados deben ser seguros y, para ello, es necesario emplear agentes desinfectantes en la etapa de lavado, los cuales son efectivos y muy recomendables para reducir los recuentos microbianos a fin de mantener la calidad y prolongar la vida útil. En cuanto a las estrategias de desinfección en la industria de IV gama, los desinfectantes más aplicados son los productos clorados debido a su bajo coste, eficacia sanitaria y el conocimiento generado detrás del producto tras décadas de investigación y uso. De todos modos, debido a su potencial producción de subproductos tóxicos con efecto nocivo para la salud y el medio ambiente, la búsqueda de métodos alternativos y sostenibles de desinfección es un reto actual y permanente en la Industria Alimentaria. Estos métodos se clasifican comúnmente en biológicos (bacteriocinas, bacteriófagos, enzimas y fitoquímicos), químicos (dióxido de cloro, ácido peroxiacético, agua oxidante electrolizada, peróxido de hidrógeno, ozono, ácidos orgánicos, etc.) y físicos (irradiación, filtración, ultrasonidos, luz ultravioleta, etc.).
The commitment to sustainability is increasingly evident in the food industry, paying particular attention to food packaging. In recent years, there has been a rapid increase in sustainable-packaging regulations, framed in the European Green Deal and in the Circular Economy action Plan, which is also accompanied by an increase in consumers’ awareness to environmental issues.On this path towards greater sustainability, the trends for the new food packaging materials appear to be:- Use of 100% recycled and recyclable materials (compostable and biodegradable). Avoid the current single-use food packaging material.- Reduction of materials: lighweighting, that is, reduction in weigh by optimizing/minimizing the thickness and density of materials, the volume of packaging, etc.- Use of bio-based plastics that can be obtained from renewable and natural raw materials, mainly of vegetable origin such as corn or sugar cane (PLA, PBS, PHBV, PHA, etc).However, although promising success in improving the barrier performance of bioplastics have been achieved, there are still some challenges towards practical packaging application and more efforts in improving their gas/water vapor barrier properties are needed.- Use of paper or cardboard packaging, obtained from renewable origin (cellulose fibres). As well as in bioplastics, the performance of paper needs to be adjusted through surface treatments offering protection to gas and moisture permeability.
Uno de los focos en los que la industria alimentaria está poniendo más atención es en el tema del envasado, concretamente en desarrollar packagings más sostenibles y circulares. En los últimos años se ha producido un rápido aumento de la normativa sobre envases sostenibles, enmarcada en el Pacto Verde Europeo y en el Plan de Acción de Economía Circular, que también va acompañada de un aumento de la concienciación de los consumidores sobre cuestiones medioambientales.En este camino hacia una mayor sostenibilidad, las tendencias de los nuevos materiales de envasado alimentario parecen ser:- Uso de materiales 100% reciclados y reciclables (compostables y biodegradables). Evitar el actual material de envasado de alimentos de un solo uso.- Reducción de materiales: aligeramiento, es decir, reducción de peso al optimizar/minimizar el espesor y la densidad de los materiales, el volumen de los envases, etc.- Uso de plásticos de base biológica que se pueden obtener a partir de materias primas renovables y naturales, principalmente de origen vegetal como el maíz o la caña de azúcar (PLA, PBS, PHBV, PHA, etc). Sin embargo, aunque se ha logrado resultados prometedores en la mejora del comportamiento barrera de los bioplásticos, todavía existen algunos desafíos para la aplicación práctica del envasado y se necesitan más esfuerzos para mejorar sus propiedades de barrera de gas/vapor de agua.- Utilización de envases de papel o cartón, obtenidos de origen renovable (fibras de celulosa). Al igual que en los bioplásticos, los envases alimentarios de papel y/o carton deben de ser recubiertos o tratados superficialmente con objeto de ofrecer propiedades mejoradas a gases y humedad.
Natural resource depletion and the lack of sustainability of our actual global production system have reached alarming levels and it is thought to be worse in the following years if we do not change our acts. According to the Global Footprint Network, human life quality will start to decline from 2030 if our society continues the same evolution. The WWF emphasizes the need that humanity will face in 2050 of 2’5 planet earth of natural resources to supply the entire production system.At the same time there is an unmanageable generation of by-products without any apparent application, is in this gap where fermentation has appeared as a very practical solution for European farmers to transform these by-products into ingredients. La terre di Zoe produces ecological products, among these, la terre di Zoe is focused on exploiting their clementine by-products for valorising them through fermentation to produce a functional ingredient that could be added to their clementine juice trying to avoid a negative impact in the sensorial properties of their actual clementine juice.To overcome this challenge, La terre di Zoe has developed a workplan with UNIBO and CNTA where they will work in the combination of a non-thermal pre-treatment of the by-product with a fermentation process, when this step is completed, the group will formulate an innovative food ingredient with functional properties. After this development, other European farmers could follow the same track to valorise citrus by-products.
The agricultural sector is responsible for more than 70% - and in some countries like Greece more than 80%- of fresh water use. At the same time, irrational water applications cause soil erosion and land degradation issues. To add, water stress is a critical factor for yield losses. Those said, optimisation of irrigation is not only an economic necessity for small scale farmers but a critical indication of farmers’ environmental footprint and social responsibility.Within CO-FRESH project, an EC-supported initiative that aims to build sustainable and replicable agrifood value chains across EU, Future Intelligence (FINT) provides the tools to make this happen in an organic agrotouristic farm in Calabria, Italy. More specifically, telecommunication devices and sensor controllers, sensors and weather stations, irrigation controllers and the appropriate software are designed and built by FINT, under the Internet of Things (IoT) engineering approach. Thus, apart from the telemetry features, IoT makes it easier to exploit the data and interoperate these with other software & machineries in the field. Yet, IoT systems are scalable and easier to use. Other peripheral devices and 3rd party products will be integrated to this irrigation and farm monitoring system. FINT works with the pilot site owner, Le Terre Di Zoe, having three key objectives:• To reduce the amount of water applied in the farm (also decreasing the relevant electricity costs)• To reduce the labor time to apply an irrigation application• To keep the same quantity and quality of the harvested yieldFINT is an IoT solution provider and a Telecom and Software Engineering company founded in Athens, Greece in 2009 as a Small and Medium Enterprise (SME).
Ο αγροτικός τομέας ευθύνεται για περισσότερο από το 70% της χρήσης φρέσκου νερού λόγω των αρδεύσεων. Επιπλέον, η καταπόνηση του φυτού λόγω νερού είναι ένας κρίσιμος παράγοντας για τις απώλειες απόδοσης της σοδειάς. Έτσι, η βελτιστοποίηση της άρδευσης δεν είναι μόνο μια οικονομική αναγκαιότητα για τους μικρομεσαίους αγρότες, αλλά μια κρίσιμη ένδειξη του περιβαλλοντικού αποτυπώματος και της κοινωνικής ευθύνης των παραγωγών τροφής.Στο πλαίσιο του έργου CO-FRESH, μιας πρωτοβουλίας που υποστηρίζεται από την ΕΕ που στοχεύει στη δημιουργία βιώσιμων και αναπαραγόμενων αλυσίδων αξίας αγροδιατροφικών προϊόντων, η Future Intelligence (FINT) παρέχει τα εργαλεία για να συμβεί αυτό σε μια βιολογική αγροτουριστική φάρμα στην Καλαβρία της Ιταλίας. Πιο συγκεκριμένα, τηλεπικοινωνιακές συσκευές και ελεγκτές αισθητήρων, αισθητήρες και μετεωρολογικοί σταθμοί, ελεγκτές άρδευσης και το κατάλληλο λογισμικό σχεδιάζονται και κατασκευάζονται από την FINT στο πλαίσιο της μηχανικής του Διαδικτύου των Πραγμάτων (IoT). Έτσι, εκτός από τις δυνατότητες τηλεμετρίας, το IoT διευκολύνει την εκμετάλλευση των δεδομένων και τη διαλειτουργικότητα τους με άλλα λογισμικά και μηχανήματα στο πεδίο. Ακόμα, τα συστήματα IoT είναι επεκτάσιμα και ευκολότερα στη χρήση. Άλλες περιφερειακές συσκευές και προϊόντα τρίτων κατασκευαστών θα ενσωματωθούν σε αυτό το σύστημα άρδευσης και παρακολούθησης αγροκτημάτων. Η FINT συνεργάζεται με τον ιδιοκτήτη του πιλοτικού, Le Terre Di Zoe, έχοντας τρεις βασικούς στόχους:• Να μειωθεί η ποσότητα νερού που εφαρμόζεται στο αγρόκτημα (μειώνοντας επίσης το σχετικό κόστος ηλεκτρικής ενέργειας)• Την μείωση του χρόνου εργασίας που απαιτείται για την εφαρμογή άρδευσης• Να διατηρείται η ίδια ποσότητα και ποιότητα της συγκομιδής
The Farm to Fork strategy, part of the European Green Deal, aims to address excess nutrients in the environment, which contribute to pollution and climate change. The strategy targets reducing nutrient losses by 50% and fertilizer use by 20% by 2030. The new Common Agriculture Policy (CAP) 2023-27 focuses on sustainable farming systems and improved nutrient management. Agriculture significantly impacts climate change through GHG emissions from land clearing, tilling, livestock breeding, fertilizer application, and fossil fuel use. However, it can also serve as a carbon sink, offering potential for more sustainable practices. CO-FRESH seeks to develop tools to minimize the carbon footprint of plant nutrition. The project integrates innovative soil sensors with an existing FIWARE-powered IoT platform provided by Future Intelligence (FINT), a Telecom and Software Engineering company founded in Athens, Greece in 2009. In partnership with Florette Spain and CNTA, FINT will deploy these IoT sensors in greenhouses cultivating leafy vegetables to evaluate their effectiveness in interpreting field needs for farmers, while reducing nutrient and water consumption. By combining advanced sensor technology and IoT solutions, CO-FRESH aims to optimize nutrient management, promote sustainable agriculture, and contribute to the European Green Deal's objectives, ultimately benefiting the environment and reducing the industry's impact on climate change.
Η στρατηγική "Από το αγρόκτημα στο πιρούνι", μέρος της ευρωπαϊκής Πράσινης Συμφωνίας, αποσκοπεί στην αντιμετώπιση της περίσσειας θρεπτικών ουσιών στο περιβάλλον, οι οποίες συμβάλλουν στη ρύπανση και την κλιματική αλλαγή. Η στρατηγική στοχεύει στη μείωση των απωλειών θρεπτικών συστατικών κατά 50% και της χρήσης λιπασμάτων κατά 20% έως το 2030. Η νέα Κοινή Γεωργική Πολιτική (ΚΓΠ) 2023-27 εστιάζει στα βιώσιμα γεωργικά συστήματα και στη βελτιωμένη διαχείριση των θρεπτικών στοιχείων. Η γεωργία επηρεάζει σημαντικά την κλιματική αλλαγή μέσω των εκπομπών αερίων του θερμοκηπίου από τον καθαρισμό της γης, την κατεργασία του εδάφους, την κτηνοτροφία, την εφαρμογή λιπασμάτων και τη χρήση ορυκτών καυσίμων. Ωστόσο, μπορεί επίσης να χρησιμεύσει ως καταβόθρα άνθρακα, προσφέροντας δυνατότητες για πιο βιώσιμες πρακτικές. Το CO-FRESH επιδιώκει την ανάπτυξη εργαλείων για την ελαχιστοποίηση του αποτυπώματος άνθρακα της θρέψης των φυτών. Το έργο ενσωματώνει καινοτόμους αισθητήρες εδάφους με μια υπάρχουσα πλατφόρμα IoT με βάση το FIWARE που παρέχεται από την Future Intelligence (FINT), μια εταιρεία τηλεπικοινωνιών και μηχανικής λογισμικού που ιδρύθηκε στην Αθήνα το 2009. Σε συνεργασία με την Florette Spain και την CNTA, η FINT θα αναπτύξει αυτούς τους αισθητήρες IoT σε θερμοκήπια που καλλιεργούν φυλλώδη λαχανικά για να αξιολογήσει την αποτελεσματικότητά τους στην ερμηνεία των αναγκών του χωραφιού για τους αγρότες, μειώνοντας παράλληλα την κατανάλωση θρεπτικών ουσιών και νερού. Συνδυάζοντας προηγμένη τεχνολογία αισθητήρων και λύσεις IoT, το CO-FRESH στοχεύει στη βελτιστοποίηση της διαχείρισης των θρεπτικών στοιχείων, στην προώθηση της βιώσιμης γεωργίας και στη συμβολή στους στόχους της Ευρωπαϊκής Πράσινης Συμφωνίας.
The model and practice farm was founded in 2020 and pursues the vision of successfully combining agriculture with climate and nature protection. In particular, the farm is characterized by the use of well-known methods of regenerative agriculture, which are, however, little used in Germany. The goal of a productive, resilient agricultural ecosystem is achieved by combining globally successful regenerative farming systems. Synergies are created through the combination of different cultivation systems in order to achieve a closed farm cycle as far as possible. The agricultural ecosystem is thus strengthened and becomes increasingly resilient and diverse. The core is to build up permanently fertile soil in the process. The regenerative approaches bind CO2 in the soil, for example, and thus build up valuable humus soil. At the same time, stable yields are generated in the long term. The methods used to improve soil fertility are even more diverse: agroforestry, holistic grazing livestock, keyline systems and no-till farming. Consumers can get the products that arise from regenerative agriculture through local value chains and weekly vegetable, egg or bread boxes by subscription.
Der Modell- und Praxisbetrieb wurde 2020 gegründet und verfolgt die Vision, Landwirtschaft erfolgreich mit Klima- und Naturschutz zu verbinden. Im Besonderen zeichnet sich der Hof dadurch aus, dass bekannte Methoden der regenerativen Landwirtshaft angewendet werden, die in Deutschland jedoch wenig verbreitet sind. Das Ziel eines produktiven, resilienten landwirtschaftlichen Ökosystems wird durch die Kombination weltweit erfolgreicher regenerativer Anbausysteme erlangt. Dabei werden durch die Kombination verschiedener Anbausysteme Synergien geschaffen, um einen möglichst geschlossenen Betriebskreislauf zu erreichen. Das landwirtschaftliche Ökosystem wird dadurch gestärkt und zunehmend widerstandfähiger und vielfältiger. Der Kern ist, dabei permanent fruchtbaren Boden aufzubauen. Durch die regenerativen Ansätze wird beispielsweise CO2 im Boden gebunden und dadurch wertvoller Humusboden aufgebaut. Gleichzeitig werden langfristig stabile Erträge generiert. Die angewandten Methoden zur Verbesserung der Bodenfruchtbarkeit sind noch weitaus vielfältiger: Agroforstwirtschaft, holistische Weidetierhaltung, Keyline Systeme und pflugloser Ackerbau. Konsument*innen können die Produkte, die aus der regenerativen Landwirtschaft entstehen über lokale Wertschöpfungsketten und wöchentliche Gemüse, Eier- oder Brotkisten im Abo bekommen.
Tempeh is a fermented traditional Asiatic food proceding from Indonesia. It is made from soaked and cooked soybeans inoculated with a mold, usually of the genus Rhizopus. After fermentation has occurred, the soybeans are bound together into a compact cake by dense cottony mycelium. Fermentation process makes the starches easier to digest, resulting in a compact, whitish block product. During the growth of mold, the functional properties of foods are formed as follows: protein is hydrolyzed to amino acids and peptides by proteolytic enzymes, oligosaccharides is hydrolyzed to monosaccharides, phytic acid degraded to inorganic phosphates.With regard to food products, flavor and textures are of most importance and top priority aside from nutrition, because they decide whether a food has preference and competitiveness at market.Although traditionally, soya beans are used for tempeh processing, FOODVALLEY proposes the substitution of the soya beans by one local Dutch legume, faba beans. As the same way than soya beans, faba beans have a high protein content (according to bibliography: aminoacid score = 0.66-0.75; Digestibility = 76-82% and PDCAAS = 54-66).In order to increase the consumption options of Dutch faba beans and in line with the growing trend of high quality protein products for the vegan and vegetarian market, the CO-FRESH project will establish the formulation of the fermentation substrate (based on faba beans and other ingredients), the most suitable Rhizopus strain and the process for getting a new Tempeh with exceptional sensorial and nutritional properties.
UNICA Group, a second tier cooperative in southern Spain, is committed to supporting both healthy diets and improved sustainability, through a closer relationship with their consumers. In their on-line product box of fresh fruit and vegetables, which is designed to avoid food waste from their mainstream supply chains, they use easy to use digital tools such as a QR code printed on the box to provide information on products and producers. These producers are mainly family farmers, who sell their produce through cooperatives. This innovation generates a consumer transparency report (traceability, certifications, etc). and improves the UNICA website by expanding the information available to consumers.The information is very focused on sustainability of the whole value chain, carbon footprint, certifications, origin, production techniques, and other information and indicators to be developed. As well, customer involvement is an important part of the innovation, with online surveys and customer feedback and satisfaction reporting. Questionnaires and other tools will also be used to calculate further social, economic and environmental impact indicators.Almost all phases of the value chain from inputs, production, processing, transport, up to the final mile are involved, requiring the collaboration between many information providers along the supply chain, so as to provide improved and more holistic transparency to the customer.
El Grupo UNICA, una cooperativa de segundo grado del sur de España, se ha comprometido a apoyar tanto las dietas saludables como la mejora de la sostenibilidad, a través de una relación más estrecha con sus consumidores. En su caja de productos en línea de frutas y hortalizas frescas, diseñada para evitar el desperdicio de alimentos de sus cadenas de suministro principales, utilizan herramientas digitales fáciles de usar, como un código QR impreso en la caja, para proporcionar información sobre los productos y los productores. Estos productores son principalmente agricultores familiares que venden sus productos a través de cooperativas. Esta innovación genera un informe de transparencia para el consumidor (trazabilidad, certificaciones, etc.) y mejora el sitio web de UNICA ampliando la información disponible para los consumidores.La información está muy centrada en la sostenibilidad de toda la cadena de valor, huella de carbono, certificaciones, origen, técnicas de producción, y otras informaciones e indicadores por desarrollar. Asimismo, la participación de los clientes es una parte importante de la innovación, con encuestas en línea e informes de opinión y satisfacción de los clientes. También se utilizarán cuestionarios y otras herramientas para calcular otros indicadores de impacto social, económico y medioambiental.Están implicadas casi todas las fases de la cadena de valor, desde los insumos, la producción, la transformación, el transporte, hasta la última milla, lo que requiere la colaboración entre muchos proveedores de información a lo largo de la cadena de suministro para ofrecer al cliente una transparencia mejorada y más holística.
Co-creation and co-innovation are crucial in EU projects, promoting stakeholder engagement and empowerment through active participation, bilateral relationships, and continuous feedback. Co-FRESH implements a co-creation process to identify potential interventions for pilot cases, adaptable to other projects to stimulate stakeholder engagement. The two-step process involves a workshop using the World Café (WC) technique to define a shortlist of potential innovations and a Delphi method to reach consensus among stakeholders. The WC aims to provide supply chain information through a SWOT analysis, select potential innovations based on key success factors, and create a shortlist of innovative approaches for pilot cases, considering feasibility, replicability, and fair distribution of costs, benefits, and risks along the value chain. The Delphi Method helps reach consensus on preferred innovations for each case study. Success in co-creation strategies depends on a carefully designed process adapted to each case, common guidelines, and training participants on implementing this tool, which contributes to the success of co-creation activities.
Agri-food companies need innovations to compete in new markets as consumers demand sustainable products, considering environmental, social, and economic aspects. The CO-FRESH project aims to provide techniques, tools, and insights for making agri-food value chains more environmentally sustainable, socio-economically balanced, and economically competitive. Both technological and non-technological innovations are being tested in pilot cases involving companies such as La Terre di Zoe, Florette, Foodvalley, Porc fermier de la Sarthe, Ekoowoc, Plize, and Coexphal. The study employs "Socio-economic Life Cycle Assessment" (S-LCA) methodology to assess socio-economic aspects of products and their potential impacts along the value chain, including production, processing, distribution, and consumption. Impact categories and quantitative indicators cover social and economic sustainability dimensions, involving stakeholders like managers, farmers, workers, consumers, local communities, and society. Baseline results reveal reasonably good performance, but highlight areas for improvement, such as economic security, bargaining power, waste valorization, traceability systems, and feedback mechanisms with consumers. By addressing these areas, the project aims to make agri-food value chains more sustainable, equitable, and competitive, meeting the demands of today's conscious consumers.
Florette Iberica is part of the international Florette group that produces more than 60 varieties of salads, as well as more than 750.000 salad products per day. They work to improve people’s quality of life by improving their diets (healthy diet). Thus, they embarked on a project to make fresh vegetables (salads) more accessible, presenting them in practical formats. The company has its own farms to process the salad products, in addition to its greenhouses, it’s able to produce lettuces that are sorted, washed, desinfected and packed all over the year. Since, consumers in the purchasing decision process choose and buy the products based on considerations among others criteria (i.e. environmental impact, proximity, fairness, taste, freshness, price, culinary needs...etc.). The salad’s baby leaf product is sold as a competitive product, with an emphasis on the benefits of local production in order to meet consumers’ expectations in terms of supply, quality product, access and affordability of sustainable products.The overall objective of the consumer study conducted within co-fresh project is to assess Spanish consumer’s perceptions and preferences for clean and cut packaged salads (baby leaf) using a methodology (Best worst scaling) which allows to distinguish between the most and the least relevant salad’s characteristic that influence the purchasing decision of baby leaf consumers.The main outcomes revealed that Spanish consumers give more importance to “the freshness and the aspect” of baby leaf salad followed by the attribute “healthy product without additives”, “local product” and then,” the expiration date” over the rest of the characteristics.
Florette Ibérica forma parte del grupo internacional Florette, que produce más de 60 variedades de ensaladas y más de 750.000 productos de ensalada al día. Su objetivo es mejorar la calidad de vida de las personas a través de una alimentación saludable, haciendo accesibles las verduras frescas en formatos prácticos. La empresa cuenta con granjas e invernaderos propios para producir y procesar ensaladas durante todo el año. Los consumidores eligen productos considerando criterios como impacto medioambiental, proximidad, equidad, sabor, frescura, precio y necesidades culinarias. Florette promociona sus primeros brotes de ensalada como un producto competitivo, destacando las ventajas de la producción local en términos de suministro, calidad, acceso y asequibilidad de productos sostenibles. El proyecto Co-Fresh realizó un estudio de consumidores para evaluar las percepciones y preferencias de los españoles respecto a las ensaladas envasadas, limpias y cortadas, utilizando la metodología Best Worst Scaling para identificar las características más relevantes en la decisión de compra. Los resultados mostraron que la frescura y aspecto son prioritarios, seguidos por "producto sano sin aditivos", "producto local" y "fecha de caducidad" como factores clave.
The West of France is a major player in pork production, with Brittany alone contributing 56% of the nation's output. In the Pays de la Loire region, farmers have advocated for a non-industrial approach since the 1960s, leading to the development of quality schemes such as Loué's French Red-Label and PGI. This approach inspired the creation of LPS, which emphasizes quality, animal wellbeing, and selling 80% of production locally to craftsmen butchers and delicatessen producers. However, LPS faces challenges like the aging farmer population and years of defending pork prices. To address these issues and promote sustainability, the CRAPDL initiated Co-Fresh, which aims to develop the use of local vegetable proteins in LPS production. This project requires collaboration among all value chain actors, creating more value, and gaining consumer support. Co-Fresh unites all stakeholders and focuses on three innovations: 1) developing a new product that uses local vegetable proteins, while simultaneously creating a marketing strategy to promote it; 2) improving carcass selection by involving farmers, slaughterhouses, and craftsmen to offer a premium to professional customers; and 3) developing software to share crucial information throughout the value chain. By pursuing these innovations, Co-Fresh aims to provide a much-needed boost to the LPS sector, ensuring its long-term viability while fostering sustainable and ethical practices within the pork production industry.
L'Ouest de la France joue un rôle important dans la production porcine, avec 56 % de la production nationale en Bretagne. Les agriculteurs des Pays de la Loire défendent une approche non-industrielle depuis les années 60, menant à des labels de qualité comme celui de Loué (Label Rouge, IGP). LPS en est inspiré, visant la qualité, le bien-être animal et vendant 80 % de la production localement. Cependant, LPS fait face à des défis tels que le vieillissement des éleveurs et la défense des prix du porc. Pour répondre à ces enjeux, le CRAPDL a lancé Co-Fresh visant à développer l'utilisation de protéines végétales locales dans la production de LPS, nécessitant la collaboration de tous les acteurs, la création de valeur et l'adhésion du consommateur. Co-Fresh réunit tous les acteurs et se concentre sur trois innovations : 1) développer un nouveau produit utilisant des protéines végétales locales et une stratégie marketing appropriée ; 2) améliorer la sélection des carcasses en impliquant éleveurs, abattoirs et artisans, pour offrir une prime aux clients professionnels ; 3) développer un logiciel pour partager des informations cruciales tout au long de la chaîne de valeur.
Unica Group, a second tier cooperative in Almería, southern Spain, has created alternative supply chains through online E-commerce to avoid waste of fresh fruits and vegetable. They created high quality, fresh fruit and vegetable Healthy Boxes which can be delivered directly to the final consumer's home. The contents of the Healthy Boxes vary each week depending on the excess of production not able to be sold in the main supply chain. Contents also depend on seasonality, sometimes including new, less-known varieties.Orders are collected the week previous to delivery and the local cooperatives ship their extra production to a central cooperative which acts as the logistics hub. The boxes are packed in the hub cooperative and sent out for distribution locally and nationally through a logistics operator.Sustainability is paramount, cardboard boxes and only compostable packing is used, the logistics provider provides 100% carbon offsets, etc. Yet Unica´s new innovation goes further with the introduction of a ZERO Waste F&V Box. Any product left over from the supplies sent for Healthy Boxes are packaged in ZERO Waste F&V Boxes and sold a deep discount, providing home service fresh fruit and vegetables at inclusive and affordable prices.
Unica Group, una cooperativa de segundo grado de Almería en el sur de España, ha desarrollado cadenas de suministro alternativas a través del comercio electrónico en línea para evitar el desperdicio de frutas y verduras frescas. Han creado Cajas Saludables de fruta y verdura fresca de alta calidad, que puede entregarse directamente en el domicilio del consumidor final. El contenido de las Cajas Saludables varía cada semana en función del exceso de producción que no pueda venderse en la cadena de suministro principal. El contenido también depende de la estacionalidad, y en ocasiones incluye nuevas variedades menos conocidas.Los pedidos se recogen la semana anterior a la entrega y las cooperativas locales envían su producción extra a una cooperativa central que actúa como centro logístico. Las cajas se empaquetan en la cooperativa central y se envían para su distribución local y nacional a través de un operador logístico.La sostenibilidad es primordial, se utilizan cajas de cartón y sólo embalajes compostables, el proveedor logístico proporciona el 100% de las compensaciones de carbono, etc. Sin embargo, la nueva innovación de Unica va más allá con la introducción de una caja de F&V de residuo CERO. Cualquier producto sobrante de los suministros enviados para las Cajas Saludables se envasa en cajas F&V Residuo CERO y se vende con un gran descuento, proporcionando al servicio a domicilio fruta y verdura fresca a precios inclusivos y asequibles.
When considering food origin, do you picture distant countries ortowns, or perhaps the nearby farm? In the EU, the average distancefood travels from the point of production to the customer is 2400Kilometres; this results in a bigger carbon footprint, a decrease in theamount of fresh food available, and minimal financial support forregional farmers and food producers. Thus, pushing consumers topurchase as much as they can from local vendors would help into the“green” and environmentally friendly movement across the EU. Itgoes without saying that when people purchase locally sourced food,they are helping farmers who grew and produced the food. It supportsthe local economy by keeping businesses alive, is generally lessexpensive, and generates local jobs at farms. That's a lot of advantages in one! Buying local encourages customers to get to know farmers and other people who regularly stop by to purchase fresh localproduce. Farmers markets are great places to meet new people andreally get to know neighbours, and thus buying local reinforces localcommunities. Farmers markets and locally grown food promotes alsoagrotourism; people like the chance to visit local farmers and localfood producers. Through agrotourism, farmers will protect and usenature while promoting tourism to create greater profits. In addition,there are hundreds of different fruits and vegetables to be enjoyedand buying locally gives customers a great chance to discover newunknown foods and find alternative to a healthier and moresustainable diet while supporting local communities. Within co-fresh,various partners will implement new strategies to support SMES andpromote social practices.
Valutando l'origine dei prodotti alimentari, l'UE ha una distanza media di 2400 km tra produzione e cliente. Ciò comporta un'alta impronta di carbonio e meno cibo fresco disponibile. Sostenere i venditori locali contribuisce al movimento ecologico nell'UE.Acquistare alimenti locali aiuta gli agricoltori e l'economia locale, mantenendo vive le imprese e creando posti di lavoro. Favorisce anche la conoscenza tra clienti e produttori, rafforzando le comunità locali. I mercati contadini promuovono l'agroturismo, permettendo agli agricoltori di proteggere la natura e generare maggiori profitti dal turismo.Acquistare localmente offre la possibilità di scoprire nuovi cibi e promuovere una dieta più sana e sostenibile, supportando le comunità locali. CO-FRESH implementerà strategie per sostenere le PMI e promuovere pratiche sociali per rafforzare la posizione dei piccoli produttori locali nei mercati alimentari.
In recent years, there has been an increase in public awareness andscrutiny of the harmful effects of plastic pollution on theenvironment. Manufacturers and retailers are looking towardsalternatives to single-use plastics, especially regarding fresh produce,and this includes expanding the availability of loose items insupermarkets. Plastic food packaging accounts for a sizeable share ofthe EU plastic waste. Still, there is a significant trade-off to take intoaccount when removing the plastic packaging from fruits andvegetables, such as the potential rise in food waste due to theresulting drop in shelf life. Within CO-FRESH, methods and newpackaging solutions are being conceptualized to reduce plastic usewithin the fresh market of fruits and vegetables. Enco, throughoutCO-FRESH consortium, is trying to develop methods to increase thelongevity of fresh produce on shelf life. The combination of cardboardtrays, and cellulose trays will provide to food companies, and freshproduce producers a sustainable alternative to the classic packagingsolutions. Eliminating/reducing plastic usage will help promotinglocal and short supply chains, such as farmers’ markets, communitysupported agriculture schemes, and basket delivery systems thathave great potential to connect consumers to the production of foodin ways that can help to reduce food and packaging waste and raiseawareness regarding the use of non-biodegradable packaging onhuman health.
Negli ultimi anni è cresciuta la consapevolezza e l'attenzione dell'opinione pubblica sugli effetti nocivi prodotti dall'inquinamento derivante dall’utilizzo della plastica sull'ambiente. Produttori e rivenditori stanno cercando alternative alla plastica monouso, soprattutto per quanto riguarda i prodotti freschi, e questo include l'aumento della disponibilità di articoli sfusi nei supermercati. Gli imballaggi alimentari in plastica rappresentano una quota consistente dei rifiuti in plastica dell'UE. Tuttavia, la rimozione degli imballi in plastica da frutta e verdura implica un notevole compromesso, ad esempio il potenziale aumento dei rifiuti alimentari dovuti alla conseguente riduzione della durata di conservazione. Nel quadro di CO-FRESH, vengono concepiti metodi e nuove soluzioni di packaging per ridurre l'uso della plastica nel mercato dei prodotti ortofrutticoli freschi. Enco, nell'ambito del consorzio CO-FRESH, sta cercando di sviluppare metodi per aumentare la durata di conservazione dei prodotti freschi. La combinazione di vassoi di cartone e vassoi di cellulosa fornirà alle aziende alimentari e ai produttori di prodotti freschi un'alternativa sostenibile alle classiche soluzioni di imballaggio. L'eliminazione/riduzione dell'uso della plastica contribuirà a promuovere le filiere corte e locali, come i mercati degli agricoltori, i programmi di agricoltura sostenuti dalla comunità e i sistemi di consegna alternativi, che hanno un grande potenziale per collegare i consumatori alla produzione di cibo in modi che possono contribuire a ridurre i rifiuti alimentari e di imballaggio e a sensibilizzare l'opinione pubblica sull'uso di imballaggi non biodegradabili sulla salute umana.
The shift to a Circular Economy offers significant benefits likereducing food waste and CO2 emissions, attracting customers andimproving efficiency throughout businesses and supply chains.Regenerative food production focuses on generating positiveoutcomes for nature, like healthier soils, increased biodiversity, andimproved air and water quality.Challenges like resource availability and changing consumerpreferences force fresh produce producers to rethink linear modelsin their supply chains. CO-FRESH, led by Enco, provides businesseswith tool kits for sustainable business models in fruit and vegetableproduction.Circular economy concepts provide solutions to reduce food loss andwaste, including: good data for identifying loss hot spots; investmentsin training, technology, and innovation; better food packaging andrelaxed aesthetic requirements; valuing food at home; redistributingsurplus food through food banks; facilitating farmer access toconsumers through farmers markets and rural-urban linkages; andinvesting in sustainable infrastructure and logistics, including coldchains and cooling technologies.
Il passaggio all'economia circolare offre numerosi vantaggi, come la riduzione dei rifiuti alimentari e della CO2, che possono attrarre clienti e garantire efficienza e risparmi. La produzione alimentare rigenerativa implica coltivare cibo con sistemi che generano risultati positivi per la natura, come terreni sani, maggiore biodiversità locale e miglior qualità di aria e acqua.Le sfide come la disponibilità di risorse e l'evoluzione delle preferenze dei consumatori spingono i produttori di frutta e verdura a ripensare i modelli lineari nelle loro filiere. Attraverso CO-FRESH, Enco fornirà kit di strumenti per modelli di business sostenibili nella produzione di frutta e verdura.Le soluzioni per ridurre la perdita e lo spreco di cibo includono: dati per identificare i punti critici; investimenti in formazione, tecnologia e innovazione; migliori imballaggi e regolamenti meno rigidi sugli standard estetici; comportamenti che valorizzino il cibo a casa; ridistribuzione delle eccedenze alimentari attraverso banche alimentari; facilitazione dell'accesso degli agricoltori ai consumatori attraverso mercati agricoli e collegamenti rurali-urbani; investimenti per rafforzare infrastrutture e logistica, come catene del freddo e tecnologie di raffreddamento sostenibili.
For agriculture to be more sustainable, which is one of the main goalsof the 2030 Agenda for Sustainability Development, encouraging theadoption of more sustainable approaches and technologies isfundamental. In the current resource-intensive system in whichagriculture is operating, it will be necessary to foster new approacheswhich enhance all three aspects of sustainability: economic,environmental, and social. This approach, often called the 3Ps, insistson the complementarity of profit, planet, and people. Sustainablemethods have been adopted regularly in the wine business in recentyears as a result of growing stakeholder pressure and an improvedknowledge of environmental challenges. LA CANTINA DEI COLLIRIPANI is a wine cooperative of 330 local producers that aims tocreate value for the community and its members. Sustainability is akey component in their vision offering to their contributing membersvalue in line with the effort they make in the production, a consistentremuneration that supports the local community, and adopt ecofriendlypractices relying on renewable energy (solar panels) andorganic farming.Most importantly, LA CANTINA DEI COLLI RIPANI consider informing,involving, and empowering local communities by focusing onsustainability at the local level which will make the changes seen andfelt in a more immediate manner.
In un'ottica di maggiore sostenibilità dell'agricoltura, che è uno deiprincipali obiettivi dell'Agenda 2030 per lo sviluppo sostenibile, èfondamentale incoraggiare l'adozione di approcci e tecnologie piùsostenibili. Nel sistema attuale ad alta intensità di risorse del settoreagricolo, sarà necessario promuovere nuovi approcci che migliorinotutti e tre gli aspetti della sostenibilità: economico, ambientale esociale. Questo approccio, definito con il termine "3P", insiste sullacomplementarità tra profitto, pianeta e persone. Negli ultimi anni imetodi sostenibili sono stati adottati regolarmente nel settorevitivinicolo a seguito della crescente pressione degli stakeholder edella migliore conoscenza delle sfide ambientali. LA CANTINA DEICOLLI RIPANI è una cooperativa vinicola di 330 produttori locali chemira a creare valore per la comunità e i suoi membri. La sostenibilitàè una componente chiave della loro visione, che offre ai sociconferitori un valore in linea con lo sforzo che compiono nellaproduzione, una remunerazione consistente che sostiene la comunitàlocale, e adotta pratiche ecocompatibili affidandosi alle energierinnovabili (pannelli solari) e all'agricoltura biologica.Soprattutto, LA CANTINA DEI COLLI RIPANI intende informare,coinvolgere e responsabilizzare le comunità locali, concentrandosisulla sostenibilità a livello locale, in modo da rendere i cambiamentivisibili e percepibili in maniera più tangibile.
The management of by-products resulted from fruits processing is one of the major problems for agri-food and agriculture sectors. The growing demand for more sustainable, alternative processes leading to production of plant-derived preparations imposes the use of plants waste, and unwanted fruits and vegetables generated mainly by agri-food industries, inconvenient supply chain, and consumers. Comunità Frizzante business started as a circular economy project realized by a social association to valorise by-products. Now Comunità Frizzante is a large reality, significantly relying on its huge network. Unlike other companies, Comunità Frizzante involves various groups of citizens, schools, and associations, making all possible consumers a part of a community. Comunità Frizzante has no infrastructures, no production facilities, no warehouse, as the production is done by the partners in the network. The use of by-products by Comunità Frizzante will contribute to reducing food waste throughout offering a wide range of healthy and non-industrial sparkly drinks. The main strength of this company is its contribution to reinforcing local communities, reducing food waste and enhance short supply chain management. Specifically, reducing intermediaries is good not only for increasing profits of farmers and other producers, but also revitalize rural economies and give consumers access to fresh, and fairly-priced foods.
La gestione dei sottoprodotti derivanti dalla lavorazione della frutta è uno dei principali problemi dei settori agroalimentare e agricolo. La crescente domanda di processi alternativi e più sostenibili per la produzione di prodotti di origine vegetale impone l'utilizzo di scarti vegetali e di frutta e verdura indesiderati generati principalmente dalle industrie agroalimentari, dalla filiera e dai consumatori. L'attività di Comunità Frizzante nasce come iniziativa di economia circolare realizzata da un'associazione sociale per la valorizzazione dei sottoprodotti. Oggi Comunità Frizzante è una realtà di grandi dimensioni, che conta in modo significativo sulla sua vasta rete. A differenza di altre aziende, Comunità Frizzante coinvolge diversi gruppi di cittadini, scuole e associazioni, rendendo tutti i possibili acquirenti parte di una comunità. Comunità Frizzante non dispone di infrastrutture, né di impianti di produzione, né di magazzini, in quanto la produzione viene effettuata dai partner della rete. L'utilizzo di sottoprodotti da parte di Comunità Frizzante contribuirà a ridurre gli sprechi alimentari, offrendo un'ampia gamma di bevande frizzanti sane e non industriali. Il principale punto di forza di questa azienda è il suo contributo al rafforzamento delle comunità locali, alla riduzione degli sprechi alimentari e al miglioramento della gestione della filiera corta. In particolare, la riduzione degli intermediari è utile non solo per aumentare i profitti degli agricoltori e degli altri produttori, ma anche per rivitalizzare le economie rurali e dare ai consumatori accesso a cibi freschi e a prezzi equi.
Soil is losing its water retention function, life disappears from it, it is loaded with heavy metals and mineral salts, and it is contaminating groundwater (our drinking water) due to climate change. The Slovak company VermiVital s.r.o. is dedicated to finding and developing an alternative soil and plant nutrition that, with its organic origin and growing usefulness, will contribute to the sustainability of modern and healthy growing trends. VermiVital s.r.o. implemented a project focused on the possibilities of using vermicompost in biological farming through growing substrates and on verifying the effectiveness of a new growing substrate. The substrate is a mixture of high-quality peat, compost and vermicompost, enriched with natural nutrients in the form of vermiculite. Earthworm vermicompost is the result of a controlled vermicomposting process. The principle is based on the ability of earthworms to transform organic matter in their digestive tract into a very valuable raw material that contains a complex spectrum of nutrients, humic substances, amino acids, phytohormones, enzymes and microorganisms. The company compared the effectiveness with a competing growing substrate. The monitored crops were lettuce, tomato and pepper varieties. In particular, the speed of seed emergence, the number of germinated seeds, their growth and the overall development of the plants were monitored. The result was that the new seeding substrate is suitable for growing plant seedlings and its quality is comparable to competing seeding substrate. The company is continuously testing and comparing vermicompost with other substrates.
Pôda v dôsledku klimatickej zmeny stráca schopnosť udržať vlahu, mizne z nej život, je zaťažená ťažkými kovmi a minerálnymi soľami a kontaminuje spodné vody (našu pitnú vodu). Slovenská firma VermiVital s.r.o. sa venuje hľadaniu a vytváraniu alternatívy pôdnej a rastlinnej výživy, ktorá svojím organickým pôvodom a pestovateľskou užitočnosťou prispeje k trvalej udržateľnosti trendov moderného a zároveň zdravého pestovania. VermiVital s.r.o. implementovala projekt zameraný na možnosti využitia vermikompostu v biologickom poľnohospodárstve cez pestovateľské substráty a na overenie účinnosti nového pestovateľského substrátu na výsev a množenie. Substrát je zmesou kvalitnej rašeliny, kompostu a vermikomopostu, obohatený o prírodné živiny vo forme vermikulitu. Dážďovkový vermikompost je výsledkom riadeného procesu vermikompostovania. Princíp je založený na schopnosti dážďoviek premeniť vo svojom tráviacom trakte organickú hmotu na veľmi cennú surovinu, ktorá obsahuje komplexné spektrum živín, humínových látok, aminokyselín, fytohormónov, enzýmov a mikroorganizmov. Spoločnosť porovnávala účinnosť ich substrátu s konkurenčným pestovateľským substrátom na výsev a množenie. Sledovanými plodinami boli odrody šalátu, paradajok a papriky. Sledované boli najmä rýchlosť vzchádzania semien, počet vyklíčených semien, ich rast a celkové prospievanie rastlín. Výsledkom bolo, že nový výsevný substrát je vhodný na pestovanie priesad rastlín a jeho kvalita je porovnateľná s konkurenčným výsevným substrátom. Spoločnosť aj naďalej testuje a porovnáva vermikompost s inými substrátmi.
Regenerative Agriculture describes farming and grazing practices that, among other benefits, help to mitigate climate change by rebuilding soil organic matter and restoring degraded soil biodiversity – resulting in both carbon sequestration and improving the water cycle in the conditions of a city or any other urban area.Urban farm Gazda z mesta, which covers around 1 000 m2 is situated in abandoned area in the outskirts of the city of Nitra, which has been used for agricultural purposes in the past as well. There are several original greenhouses, in which the farm is producing only organic quality vegetables. The main goal is to build sustainable urban farm and to encourage other farmers to follow this system of agriculture and to help local people live healthier life in healthier environment.The main target of the farm is to sell the products locally and as fresh as possible. That is why the farm is selling most of its production to local restaurants, grocery stores and to local people. It is also planned to run regular farmers market (once a week) and to start local delivery service, building on the principles of community support agriculture.
Regeneratívne poľnohospodárstvo zahŕňa poľnohospodárske a pastevné postupy, ktoré okrem iných výhod pomáhajú zmierňovať klimatické zmeny prostredníctvom obnovy organickej hmoty v pôde a obnovy degradovanej biodiverzity – výsledkom čoho je lepšia sekvestrácia uhlíka a zlepšenie kolobehu vody v podmienkach mesta alebo v akejkoľvek mestskej oblasti.Mestská farma Gazda z mesta o rozlohe približne 1 000 m2 sa nachádza v opustenom areáli v okrajovej časti mesta Nitra, ktorý bol aj v minulosti využívaný na poľnohospodárske účely. Nachádza sa tu viacero pôvodných skleníkov, v ktorých farma produkuje zeleninu v bio kvalite. Hlavným cieľom je vybudovať udržateľnú mestskú farmu a povzbudiť ostatných farmárov, aby nasledovali tento systém hospodárenia na pôde a pomôcť miestnemu obyvateľstvu žiť zdravší život v zdravšom prostredí.Hlavným cieľom farmy je predávať produkciu lokálne a čo najčerstvejšie. Preto farma predáva väčšinu produkcie miestnym reštauráciám, obchodom s potravinami a miestnemu obyvateľstvu. Plánuje sa tiež organizovanie pravidelných farmárskych trhov (raz týždenne) a spustenie miestnej doručovacej služby v súlade s princípmi komunitnej podpory poľnohospodárstva.
"Let's save the soil for our children's children" is the motto of the Agricultural Cooperative in Krakovany-Stráže, which decided to change the way their fields are managed almost 10 years ago. Conventional agriculture, which still prevails in Slovakia, degrades the soil and causes higher demands for synthetic fertilizers, irrigation and other inputs to maintain crop growth. Unlike conventional, regenerative farming is in harmony with nature, respecting its ecological and biological processes, which brings life back to the soil. In Krakovany, they realized the change is needed and they stopped ploughing their fields, keep the fields covered (after the main crop a cover crop is sown, which is allowed to freeze over the winter, and in the subsequent spring, main crop is sown on the frozen residues), they stopped using synthetic fertilizers, insecticides and fungicides and began to apply organic fertilizers and composts, but only on the surface of the soil without incorporation. As the results in Krakovany show, regenerative agriculture is more economical, since ploughing machines do not drive over the field several times a year; it is more ecological, since they do not use synthetic fertilizers and CO2 is sequestered to the soil. In addition, risk of erosion is mitigated and the water retention function of the soil is increased. As this farming method proved to be effective, Krakovany decided to spread information and educate other farmers about regenerative agriculture, its principles, practices and benefits through regular presentations on their fields and organization of events aimed at its promotion.
“Zachráňme pôdu pre deti našich detí” je motto Poľnohospodárskeho družstva v Krakovanoch, ktoré sa takmer pred 10 rokmi rozhodlo zmeniť spôsob, akým obhospodaruje pôdu. Konvenčný spôsob farmárčenia, ktorý je v dnešnej dobe na Slovensku veľmi rozšírený, v podstate degraduje pôdu, čo spôsobuje, že plodiny potrebujú viac syntetických hnojív, zavlažovanie a iné vstupy, aby boli schopné rásť. V Krakovanoch to však začali robiť inak – princípom regeneratívneho farmárčenia. To, na rozdiel od toho konvenčného, funguje v harmónii s prírodou a rešpektuje jej prirodzené ekologické a biologické procesy, vďaka ktorým sa do pôdy vracia život. V Krakovanoch prestali orať, dokonca nerobia ani podmietku, pôdu majú stále pokrytú (hlavnú plodinu sadia do zbytkov z predchádzajúcej plodiny, následne nasadia medziplodinu, ktorú v zime nechajú vymrznúť a nasledujúcu jar sadia do vymrznutých zbytkov), nepoužívajú umelé hnojivá, insekticídy a fungicídy a aplikujú organické hnojivá a komposty, ale iba na povrch pôdy bez zapravenia. Ako sa v Krakovanoch ukázalo, takýto spôsob obhospodarovania pôdy je ekonomickejší, keďže neutláčajú pôdu mnohonásobným prechodom techniky; je ekologickejší, keďže nepoužívajú umelé hnojivá a navyše CO2 je sekvestrované do pôdy, čim je pravdepodobnosť erózie významne nižšia a vodozádržná schopnosť pôdy je lepšia. Keďže sa družstvu tento spôsob farmárčenia osvedčil, rozhodli sa šíriť informácie a vzdelávať aj ostatných poľnohospodárov o jeho princípoch, postupoch a výhodách cez pravidelné prezentácie priamo na poliach a organizáciou podujatí s cieľom propagovať regeneratívne poľnohospodárstvo.
The association RAKár is actively engaged in the introduction of agroforestry systems on arable land, and thus, in mitigating the negative impacts of climate change and traditional industrial agricultural production on the environment and the landscape. The activities of RAKár include the establishment of tree plantations, care and maintenance and also provision of consultancy in the field of fruit trees growing (focusing on old species of fruit trees), regenerative agriculture and agroforestry. Agroforestry is a combined cultivation of trees together with field crops or animal husbandry in the same place. Such systems help to increase biodiversity, mitigate soil erosions, improve soil quality and have a beneficial effect on the hydrological regime (water retention and flood regulation) and restoration of the production potential of degraded areas. RAKár is creating a “living lab” - agroforestry area in the form of alley cropping, on which it is verifying the effectiveness of innovative agroforestry systems in local conditions. For a farmer, the benefits of agroforestry systems on arable land include:• greater total output per unit of the tree/crop/livestock combination than the output produced by any component alone,• more productive plants and livestock protected from strong winds and direct sun,• increased financial diversification and flexibility of the farm through introduction of new products.The created areas of modern agroforestry systems on arable land also serve as inspiration for other farmers and can be an incentive for them to switch to regenerative farming in their fields with a positive impact on the environment.
Občianske združenie RAKár sa aktívne podieľa na zavádzaní agrolesníckych systémov, a tým na zmierňovaní negatívnych dopadov klimatickej zmeny a klasickej priemyselnej poľnohospodárskej výroby na životné prostredie a krajinu. K aktivitám združenia patrí zakladanie výsadieb drevín, ich ošetrovanie a údržba na verejne dostupných priestranstvách, tiež poskytuje poradenskú činnosť v oblasti ovocinárstva (so zameraním na staré odrody ovocných drevín), regeneratívneho poľnohospodárstva a agrolesníctva. Agrolesníctvo predstavuje kombinované pestovanie stromov spolu s poľnými plodinami alebo chovom zvierat na jednom mieste. Takéto systémy pomáhajú zvyšovať biodiverzitu, redukovať množstvo erózií, zlepšovať kvalitu pôdy a priaznivo vplývajú na hydrologický režim (zadržiavanie vody a regulácia povodní) a obnovu produkčného potenciálu degradovaných území. RAKár vytvára agrolesnícke plochy vo forme tzv. alejových výsadieb, na ktorých overuje efektivitu inovatívnych agrolesníckych systémov v lokálnych podmienkach. Výhody agrolesníckych systémov na ornej pôde pre farmára zahŕňajú:• celkový výstup na jednotku plochy kombinácie stromov/plodín/hospodárskych zvierat je väčší ako výstup produkovaný ktorýmkoľvek komponentom samotným,• produktívnejšie rastliny a hospodárske zvieratá, a to vďaka tomu, že sú chránené pred silným vetrom a priamym slnkom,• väčšia finančná diverzifikácia a flexibilita poľnohospodárskej výroby cez nové produkty zaradené do výroby.Navyše, vytvorené plochy moderných agrolesníckych systémov na ornej pôde slúžia aj ako inšpirácia pre ostatných farmárov, čo môže byť podnetom pre ich prechod k regeneratívnemu obhospodarovaniu pôdy s pozitívnym vplyvom na životné prostredie.
Bee2Side is a 4.0 Augmented Reality label developed with the aim to create and communicate sustainability guidelines for food packaging; applied to smart packaging, Bee2Side is able to inform the consumer on the correct methods of food packaging disposal.This innovative packaging solution was designed with the aim to connect digital contents developed by the food company and the physical world of the product.Contents (such as videos, social networks, 3D animations, images and so on) are displayed overlapping and in real time of on the packaging so useful information can be passed on to the consumer (in addition to the traditional information printed on the label). Bee2Side helps to launch unconventional, interactive and engaging communication campaigns.The main Bee2Side target is a young consumer interested in having more information about the food and the supply chain but preferring to watch a video rather than read a text.Bee2Side is an opportunity able to revolutionize communication with consumers because the information are presented in a completely new way and it is possible to gather data about consumer preferences and behavior. The environmental impact is mainly related to the improvement in waste separate collection but more in general to a greater consumer awareness.
Bee2Side è una etichetta 4.0 in Realtà Aumentata sviluppata per creare e comunicare linee guida sulla sostenibilità per gli imballaggi alimentari; applicata allo smart packaging è in grado di spiegare al consumatore come smaltire correttamente i singoli imballaggi.Questa soluzione innovativa è stata ideata con lo scopo di creare un ponte tra i contenuti digitali sviluppati e aggiornabili dall’impresa ed il mondo fisico del prodotto. Attraverso la visualizzazione, in sovrapposizione e in tempo reale, di contenuti e informazioni sulla confezione dei prodotti (video, social, animazioni 3D, immagini) si aggiungono informazioni a quelle già presenti sul packaging contribuendo a lanciare campagne di comunicazione non convenzionali, interattive e coinvolgenti. Target principale sono i giovani consumatori interessati ad avere più informazioni sull’alimento e la filiera ma che preferiscono guardare un video piuttosto che leggere un testo.Bee2Side è un’opportunità in grado di rivoluzionare la comunicazione con i consumatori, poiché le informazioni possono essere presentate in un modo completamente innovativo ed è possibile al tempo stesso raccogliere dati sulle preferenze e sui comportamenti dei consumatori.L’impatto ambientale è legato al miglioramento delle performance della raccolta differenziata ma più in generale ad una maggiore consapevolezza da parte del consumatore.
The constant introduction of innovation along the supply chains is one of the main elements that can guarantee the agri-food sector ever greater sustainability in economic, social and environmental terms. These innovations, however, should not only concern individual production stages.Technological innovations must be introduced from the primary production stages (e.g. varietal improvement, variable input technologies, biological means of defence) to the distribution stages (e.g. stock management by means of artificial intelligence, use of e-commerce platforms) via processing (e.g. biodegradable packaging, reuse of by-products). The introduction of management innovations can also play a key role in this respect, by improving coordination and cooperation (vertical and horizontal) between supply chain actors, as in the case of short supply chains. Finally, one should not forget the role of so-called 'institutional innovations' (rules and regulations that can have an impact on the sustainability of supply chains) such as the adoption of protocols that protect the conditions of workers (e.g. GLOBAL G.R.A.S.P.) and the participation in schemes that protect the typicality of certain productions (such as Geographical Indications).Within the European panorama, there are numerous opportunities to support the introduction of such innovations. Here are some of the most relevant ones- participation in Producer Organisations and Interprofessional Organisations;- participation in Operational Groups for Innovation;- participation in the Horizon 2020 programme;- participation in Regional Operational Programme calls.
La costante introduzione di innovazione lungo le filiere è uno degli elementi principali che può garantire al settore agroalimentare una sempre maggiore sostenibilità in termini economici, sociali ed ambientali. Tali innovazioni, però, non devono riguardare solo singole fasi produttive. Innovazioni tecnologiche devono essere infatti introdotte dalle fasi di produzione primaria (p. es. miglioramento varietale, tecnologie ad uso variabile di input, mezzi biologici di difesa) alle fasi di distribuzione (p. es. gestione degli stock per mezzo di intelligenza artificiale, impiego di piattaforme di e-commerce) passando per la trasformazione (p. es. packaging biodegradabili, reimpiego di sottoprodotti). Anche l’introduzione di innovazioni di natura gestionale può giocare un ruolo chiave a tal proposito, migliorando il coordinamento e la cooperazione (verticale ed orizzontale) tra gli attori della filiera, come nel caso delle filiere corte. Infine, non bisogna dimenticare il ruolo delle cosiddette “innovazioni istituzionali” (norme e regolamenti che possono avere un impatto sulla sostenibilità delle filiere) come l’adozione di protocolli che tutelano le condizioni dei lavoratori (p. es. GLOBAL G.R.A.S.P.) e la partecipazione a schemi che tutelano la tipicità di certe produzioni (come le Indicazioni Geografiche). All’interno del panorama Europeo, numerose sono le opportunità atte a supportare l’introduzione di tali innovazioni. Di seguito alcune tra le più rilevanti:• partecipazione ad Organizzazioni di Produttori ed a Organizzazioni Interprofessionali• partecipazione a Gruppi Operativi per l'Innovazione• partecipazione al programma H2020• partecipazione ai bandi del Programma Operativo Regionale
Consumer food cooperatives have appeared as an organizational innovation, alternative to the traditional supermarket distribution model. A consumer food cooperative is a non-profit form of organization in which the consumers actively participate in the distribution of food products, by playing multiple roles: owner, customer and volunteer worker. This collaborative model was initiated in the 1970s by Park Slope Food Coop in New-York, and several similar initiatives have been flourishing since a decade in Europe.Stadera Società Cooperativa is the first food cooperative in Ravenna, in the Emilia-Romagna region of Italy. It was created in 2020 by Enrico de Sanso, who already founded and leaded the BEES Coop in Belgium. Stadera wants to offer quality food products, mostly local and organic, at an affordable price, as well as enhancing social relationships within the (member) community. To allow inclusive participation, the minimum membership fee to enter the cooperative is kept low (25 euro). Each member then contributes around three hours per month of volunteer work, depending on individual capabilities, on tasks ranging from purchasing to cash registering. The complementarity of skills of the members, their energy and motivation, as well as the transparency and democratic governance, are key for the success of this initiative. Despite the COVID-19 pandemic crisis, that represented a big obstacle for social interaction, already more than 300 people have joined. To scale-up, Stadera Società Cooperativa recently developed a partnership with other community-based consumer groups to develop a regional purchasing platform for reducing transaction and logistic costs.
Le cooperative di consumo nel settore alimentare sono apparse come un'innovazione organizzativa, in alternativa al modello tradizionale di distribuzione dei supermercati. Una cooperativa di consumo è una forma di organizzazione senza scopo di lucro in cui i consumatori partecipano attivamente alla distribuzione dei prodotti alimentari, svolgendo molteplici ruoli: proprietario, cliente e lavoratore volontario. Questo modello collaborativo è stato avviato negli anni '70 dalla Park Slope Food Coop di New-York, e diverse iniziative simili sono nate nell’ultimo decennio in Europa.Stadera Società Cooperativa è la prima cooperativa alimentare di Ravenna, in Emilia-Romagna. È stata creata da Enrico De Sanso, che ha già fondato e guidato la BEES Coop in Belgio. Stadera vuole offrire prodotti alimentari di qualità, per lo più locali e biologici, ad un prezzo accessibile, oltre che valorizzare le relazioni sociali all'interno della comunità (dei soci). Per permettere una partecipazione inclusiva, la quota minima è mantenuta bassa (25€). Ogni membro contribuisce poi con circa tre ore al mese di lavoro volontario, a seconda delle capacità individuali, su compiti che vanno dagli acquisti alla registrazione di cassa. La complementarità delle competenze dei membri, la loro energia e motivazione, così come la trasparenza e la governance democratica, sono la chiave del successo di questa iniziativa. Nonostante le conseguenze della pandemia COVID-19, che hanno ostacolato l'interazione sociale, già più di 300 persone hanno aderito. Stadera ha recentemente sviluppato una partnership con altri gruppi di consumatori basati sulla comunità per sviluppare una piattaforma di acquisto regionale per e ridurre i costi di transazione e logistici.
The Porc Fermier Cénomans Label Rouge is a flagship product of 30 Sarthois craftsmen and breeders and over 200 retailers in France. With groups of producers, food manufacturers, wholesalers and meat packers, is a network of 300 companies that promote quality pork production "made in Sarthe”.The Label rouge certifies that a product has a higher quality level than a similar common product. In the case of pork and pork-based products, the criteria include livestock feed, rearing conditions, age of slaughter, meat grading and product development methods. The attachment to tradition guided their approach and pigs are raised on straw with access to an outdoor run, on a surface area much larger than that required by regulations. It is fed with a non-GMO, exclusively vegetable, mineral and vitamin feed. The general aim of the consumer study conducted within co-fresh project is to evaluate the consumers’ perceptions, preferences and willingness to pay for meat of the Porc Fermier Cénomans Label Rouge. According to the results, consumers agreed that the most potential development proposals to improve the sustainability of the Porc Fermier Cénomans Label Rouge are:- Cenomans Label Rouge pig farmers should be fairly compensated for their work.- Cenomans Label Rouge pig farm should be certified as a fair trade product.- Cenomans Label Rouge pig farm should be fed with French vegetable proteins.- Cenomans Label Rouge pig farm should reduce its environmental impact related to breeding.Findings showed that consumers are willing to pay a premium price for pig meat certified as “The Porc Fermier Cénomans” and for meat from pigs fed with local feed.
Le Porc Fermier Cénomans Label Rouge, valorisé par 300 entreprises, est un produit phare de 30 artisans et éleveurs sarthois. Le Label Rouge certifie une qualité supérieure, en se basant sur des critères précis tels que l'alimentation du bétail, les conditions d'élevage, l'âge d'abattage, et d'autres aspects. Ces porcs sont élevés sur paille, avec un accès à un parcours extérieur, bénéficiant d'un espace bien supérieur à celui exigé par la réglementation. Une étude menée auprès des consommateurs a permis de déterminer leurs préférences et leur disposition à payer pour ce produit de qualité. Les consommateurs suggèrent de meilleures rémunérations pour les éleveurs, une certification de commerce équitable, une alimentation des porcs avec des protéines végétales françaises, et une réduction de l'impact environnemental de l'élevage. Les résultats montrent que la majorité des consommateurs est prête à payer un prix plus élevé pour ces améliorations, ce qui démontre leur soutien pour une production plus durable et équitable.
Social enterprises are characterized by a high degree of hybridity: in the pursuit of social sustainability, they are required to be economically viable. This requires social enterprises to create sustainable bonds with their customers/users who would support their vision. Successful social enterprises are led by “green entrepreneurs” who can assimilate their own values into their enterprises’ business models.
Robin Food is a social enterprise, initiated to fight food waste and enhance food security. One of the success factors of Robin Food is staying focused on accomplishing their ‘triple win mission’: a) impact on food waste, b) impact on companies and society by employing vulnerable in business and c) impact on healthy meals for children. Robin Food buys fruits and vegetables leftovers from farmers and transform them to longer shelf-life products like soup, sauce and juice.
Robin Food’s success was influenced positively by its brand which created sustainable bonds with customers to foster closer stakeholders’ communication. Robin Food acts both as a social enterprise, and as a value chain orchestrator by connecting actors.
Robin Food’s future plan is to dedicate 2% of their annual profit to boost similar social projects such as providing healthy meals to school kids. In the strategic partnerships Robin Food is establishing, they aim at value alignment among partners which is one of the most important success factors for partnership success. Robin Food critically evaluates its future collaboration opportunities based on their own mission and values.
To successfully navigate through social values and being economically viable, Robin Food chooses to keep their product range simple so it can ensure impact for everyone.
Espigoladors is a non-profit foundation working to reduce food waste and loss along the supply chain during or post-harvest, while empowering people at risk of social exclusion.
This social enterprise started as a project in 2018 which shaped a new brand called “es im-perfect®” (its imperfect) to add more value in terms of better use of food, with the intention to guarantee the right to a healthy diet and job opportunities for all. Their activities include gleaning imperfect food from farms with the help of volunteers and donating them to food banks, producing healthy canned products in a central kitchen, as well as holding seminars about food loss in different stages of the food chain, and participating in research projects. Their solution to food loss aligns with some of the SDGs including zero hunger, good health and wellbeing, decent work and economic growth, reduced inequalities, responsible consumption and production and climate action.
Espigoladors goes beyond food waste problems through:
•Providing job opportunities for vulnerable people
•Revitalizing the social tradition of gleaning activity as socio-labour insertion and innovation in food use and re-connecting consumers to farmers
•Giving more visibility to farmers, their position and hard work
•Providing fresh and healthy diets by donations to the food bank
To scale up its sustainability-oriented innovation, Espigoladors entered a strategic alliance with universities, research centers, NGOs, and farming cooperatives. Through this collaboration they can participate in research projects, connecting farmers to research. Moreover, their seminars give more visibility to their foundation resulting in more volunteers and awareness about imperfect canned products.
Espigoladors es una fundación que trabaja para reducir el desperdicio y la pérdida de alimentos a lo largo de la cadena de suministro al tiempo que empodera a personas en riesgo de exclusión social.
Esta empresa social inició su actividad en 2018 con un proyecto que dio forma a una nueva marca llamada "es im-perfect®" para añadir valor en términos de mejor uso de los alimentos, con la intención de garantizar el derecho a una dieta saludable y oportunidades de trabajo. Sus actividades incluyen la recogida de alimentos imperfectos (feos) en las granjas con la ayuda de voluntarios y su donación a los bancos de alimentos, la elaboración de productos saludables envasados en una cocina central, la celebración de seminarios sobre el desperdicio de alimentos en las distintas fases de la cadena alimentaria, y la participación en proyectos de investigación. Su solución a la pérdida de alimentos está en consonancia con algunos de los ODS.
Ellos van más allá de los problemas de desperdicio de alimentos ya que:
•Proporcionan oportunidades de trabajo a personas vulnerables
•Revitalizan la tradición social de la actividad de espigar y conectan a los consumidores con la agricultura y la naturaleza
•Dan más visibilidad a los agricultores, su posición y su trabajo
•Mediante donaciones al banco de alimentos proporcionan una dieta fresca y saludable a personas vulnerables.
También crean alianzas estratégicas con universidades, centros de investigación, ONG y cooperativas agrícolas. Así pueden participar en proyectos de investigación, conectando a los agricultores con las últimas tendencias innovadoras. Además, los seminarios le dan visibilidad a la fundación, lo que se traduce en más voluntarios y concienciación sobre el valor de las conservas imperfectas.
The concept of Ecology Zone by Agrokruh provides an innovative solution for organic farming to farmers and families with access to 2-3 ha of land. The concept includes a complete package of technology, know-how in a form of manual, business, and advisory services. Currently, Agrokruh is a cooperative with 8 members and 3 prototype farms, which after the certification process of the technology, will become the official supplier of it.
The Ecology Zone concept is the following: the agricultural processes are done in 15 circles with an own central pillar, which holds the technology. The technology can be run by one farmer and since various types of agricultural tools can be attached to the hanger, which moves across the bridge, it covers the majority of agricultural processes. It is powered by an electric motor, that enables to reduce manual work by up to 70 %. The concept does not use conventional plowing or tillage tools; therefore, it supports rich soil life, both at microbiological and macrobiological levels. In addition, no artificial fertilizers or biocides are used in the cultivation process.
Agrokruh developed its concept to provide a solution for soil revitalisation, cost reduction, water reduction, and potential for sustainable development of agriculture. Agrokruh is constantly developing further digital solutions, other modules – complex system for pre-cultivation, dispensing cart, value chain innovations – pick-up points for the fresh organic vegetables, and sustainable solutions – eco-house.
Koncept Ekologická zóna od Agrokruhu poskytuje inovatívne riešenie ekologického poľnohospodárstva farmárom a rodinám s prístupom k 2-3 ha pôdy. Samotný koncept zahŕňa kompletný balík technológie, know-how vo forme manuálu, obchodné a poradenské služby. V súčasnosti je Agrokruh družstvo s 8 členmi a 3 prototypovými farmami, ktoré sa po procese certifikácie technológie stane jej oficiálnym dodávateľom.
Koncept je nasledovný: poľnohospodárske procesy prebiehajú v rámci 15 kruhov, ktoré obsahujú svoj centrálny stĺp, na ktorom je osadená technológia. Po agrotechnickom moste sa pohybuje záves náradia, na ktorý je možné pripevniť rôzne druhy poľnohospodárskych nástrojov, čím samotná technológia pokrýva prevažnú časť poľnohospodárskych procesov. To znamená, že k prevádzke technológie stačí iba jeden farmár. Technológia je poháňaná elektromotorom, ktorý umožňuje automatizáciu prác a znižuje manuálnu záťaž až o 70%. Koncept nevyužíva klasickú orbu, či obracanie pôdy, čím podporuje bohatý pôdny život na mikrobiologickej aj makrobiologickej úrovni. Okrem toho sa pri pestovaní nevyužívajú umelé hnojivá a biocídne prípravky.
Agrokruh vyvinul svoj koncept s cieľom poskytnúť riešenie pre revitalizáciu pôdy, zníženie nákladov, zníženie spotreby vody a potenciál pre trvalo udržateľný rozvoj poľnohospodárstva. Agrokruh neustále vyvíja digitálne riešenia, ďalšie moduly – komplexný systém pre predpestovanie, výdajný vozík, inovácie hodnotového reťazca – odberné miesta pre čerstvú biozeleninu, ako aj udržateľné riešenia – eko-dom.
Zero Bullshit contributes to sustainability based on two pillars. First, the company offers a healthy and sustainable snack, the "Better Cracker", which consists of 30% upcycled raw materials. Both the pressing of sunflower and pumpkin seed oil produces pomace that can be reused in the production of the crackers and thus does not become a waste product. This in turn makes the crackers particularly rich in fibre and protein. Moreover, the Better Cracker is reduced in salt and contains no artificial additives. By that, Zero Bullshit shows how sustainable and healthy can fuel each other. Secondly, as another pillar, the company is currently expanding a consultancy service for other food start-ups and SMEs. The offer is mainly aimed at young start-ups but also SMEs that need food technology input but don’t want to or cannot employ a food technologist full-time. This offer is characterized by a partnership with the Core Facility Hohenheim, whereby food & feed analytics can also be offered. The company's approach is to save companies resources such as time, money, and personnel by offering solutions for a more sustainable use of side streams and raw materials. Another long-term goal is also to build a broad raw material and ingredient database to help companies compare and select raw materials specifically. This will reduce R&D trials and save resources in the long run.
Das Unternehmen “Zero Bullshit” leistet basierend auf zwei Säulen einen Beitrag zur Nachhaltigkeit. Erstens bietet das Unternehmen einen gesunden und nachhaltigen Snack, den „Better Cracker“ an, der aus 30% upgecycelten Rohstoffen besteht. Sowohl beim Pressen von Sonnenblumen- als auch Kürbiskernöl entsteht Trester, der für die Herstellung der Cracker weiterverwendet werden kann und dadurch in der Wertschöpfungskette verbleibt. Die Cracker wiederum werden dadurch besonders ballaststoff- und proteinreich. Zudem ist der Better Cracker salzreduziert und kommt ohne künstliche Zusatzstoffe aus. Damit zeigt Zero Bullshit, wie sich Nachhaltigkeit und Gesundheit gegenseitig beflügeln können. Zweitens baut das Unternehmen als zweite Säule gerade eine Beratung anderer Food StartUps und KMUs aus. Das Angebot richtet sich vor allem an junge Startups aber auch KMUs, die lebensmitteltechnologischen Input benötigen, aber keine*n Lebensmitteltechnolog*in Vollzeit beschäftigen können/wollen. Dieses Angebot zeichnet sich durch eine Partnerschaft mit der Core Facility Hohenheim aus, wodurch auch Lebensmittel- und Futtermittel-Analytik angeboten werden kann. Der Ansatz des Unternehmens besteht darin, den Unternehmen Ressourcen wie Zeit, Geld und Personal zu sparen, indem es Lösungsansätze für einen nachhaltigeren Umgang mit anfallenden Sidestreams und Rohstoffen bietet. Ein weiteres langfristiges Ziel ist außerdem, eine umfangreiche Rohstoffdatenbank aufzubauen, um Unternehmen beim Vergleich und der Auswahl von geeigneten Rohstoffen zu unterstützen. Damit können langfristig R&D-Versuche reduziert und Ressourcen gespart werden.
The notion of social agriculture combines agricultural knowledge and social economy. Social enterprises operating in agriculture, or so called “social farms” are characterised as innovative entities that use entrepreneurial activities for keeping social, economic and environmental cohesion in rural areas.
Agro-tree ecosystem of Banská Bystrica Self-Governing Region, Ltd. is a registered social enterprise focusing on the labour integration of disadvantaged and vulnerable groups. It fulfils the definition of multifunctional agriculture and creates higher share of social and environmental value compared to the economic value. The entire profit of the company is reinvested in its social goals. The financial resources for the set-up of the company were initially provided by the Office of Banská Bystrica Region as a founder. It is assumed that the company will become financially and economically self-sufficient in the future.
The economic activities of the company cover agriculture, horticulture and forestry and the provision of services in these sectors, wood processing and production of wood components and products. Their activities are also connected with the dual education via intensive cooperation with five secondary agricultural schools founded by the region. The main benefits for the people and the region are to produce local healthy food, to create employment and to ensure social inclusion for disadvantaged people, to make agriculture and agricultural education more attractive to young people, as well as to increase the social recognition of agricultural professions.
Pojem sociálne poľnohospodárstvo spája poľnohospodárske znalosti a sociálnu ekonomiku. Sociálne podniky pôsobiace v poľnohospodárstve alebo tzv. „sociálne farmy“ sú charakterizované ako inovatívne subjekty, ktoré využívajú podnikateľské aktivity na dosiahnutie sociálnej, ekonomickej a environmentálnej súdržnosti vo vidieckych oblastiach.
Agro – drevinový ekosystém BBSK, s.r.o. je registrovaný sociálny podnik so zameraním na pracovnú integráciu znevýhodnených a zraniteľných skupín obyvateľstva. Napĺňa definíciu multifunkčného poľnohospodárstva a vytvára vyšší podiel sociálnej a environmentálnej hodnoty v porovnaní s ekonomickou hodnotou. Celý zisk spoločnosti sa reinvestuje do napĺňania jej sociálnych cieľov. Finančné prostriedky na zriadenie spoločnosti poskytol Úrad Banskobystrického samosprávneho kraja ako jeho zakladateľ. Predpokladá sa, že spoločnosť sa v budúcnosti stane finančne a ekonomicky sebestačnou.
Ekonomická činnosť spoločnosti zahŕňa poľnohospodárstvo, záhradníctvo, lesníctvo a poskytovanie služieb v týchto sektoroch, spracovanie dreva a výrobu drevených komponentov a výrobkov. Aktivity spoločnosti sú spojené aj s duálnym vzdelávaním prostredníctvom úzkej spolupráce s piatimi strednými poľnohospodárskymi školami, ktorých zriaďovateľom je kraj. Hlavnými prínosmi pre ľudí a pre región je produkcia lokálnych zdravých potravín, tvorba pracovných miest a zabezpečenie sociálnej inklúzie pre znevýhodnených ľudí, zatraktívnenie poľnohospodárstva a poľnohospodárskeho vzdelávania pre mladých ľudí, ako aj zvýšenie spoločenského uznania poľnohospodárskych profesií.
For the last 40 years, Coop Italia has had an internal food analysis laboratory whose main interests, especially in recent years, have been food authenticity and fraud prevention of Coop products. The laboratory's activity is divided into routine analysis and new food analysis development. Laboratory includes three areas: biology, chemistry and sensory; the latter is a useful tool for assessing perceived quality of Coop products. In the last years, the molecular biology area has acquired two new instruments: a Digital PCR and a Next Gen Sequencer to improve and optimize DNA analysis, for example the application of the DNA barcoding technique, which can identify animal and plant species, in complex food products. Furthermore, the chemistry area has been equipped with Heracles II, a dual-column FAST gas chromatograph and FlavourSpec, an Ion Mobility Spectrometer (IMS) Gas Chromatograph. Both instruments are able to trace the global profile of volatile organic compounds in products. This analytical approach surpasses the limitations of ‘target analyses’. An ‘untargeted analysis’ is able to profile a food as a whole (i.e. ‘fingerprinting') by visualizing more than one family of molecules at the same time. The result can be compared to a product identification barcode. Any ‘alteration’ of the code indicates an anomaly in the product to be further investigated. These technologies could be applied in several food matrices like honey, coffee, wine, pet food, cheese, spices and extra virgin olive oil. In this latter matrix these untargeted analysis are very useful for the identification of the geographical origin. The laboratory, for its activities, has numerous collaborations with national and international research Institutes and Universities
The participative supermarket is an innovative business model in food retailing spreading rapidly across the EU and beyond, and concerning urban and rural areas alike. The new model is rooted in the consumer co-operative example, hence abiding to the specific set of values (i.e., equality, equity, solidarity) and principles (i.e., democratic governance, members’ economic participation, concern for the community) at the core of the co-operative movement. The distinctive characteristics of these innovative initiatives are to be found in the direct participation of a majority of members into the business as a labour force, and - in some cases - to the limited accessibility of the service to their members.
Members, through the participation in specific working groups, manage the business and directly choose the products based on considerations over six - equally weighted - criteria (i.e. environmental impact, proximity, fairness, taste, price, culinary needs of the neighbourhood) and rely on the full price transparency (fixed profit margins). While trade-offs are inevitable, the overall objective is to increase the access to & affordability of sustainable products. Rate of sales is the determinant for the continued supply of a product. While this remains fundamental to guarantee economic viability, like other consumer co-op retailers the participative supermarkets are not-for-profit organisations (surplus capital is re-invested in the business or socially relevant actions).
Participative supermarkets contribute to the transition towards sustainable food systems, by upholding principles such as cooperation, knowledge and competence sharing, support of local communities, civic engagement & investment in social innovation.
Since 2018 Coop Estonia has invested in the installation of food cabinets to provide an innovative solution to the consumers for whom, for diverse reasons, the home delivery of goods is not suitable.
The service initially focused on six areas around the city of Tallinn, where, thanks to a cooperation with petrol stations, food cabinets were placed near the main highways. In 2020, the success of the operation allowed for the expansion of the service to the Lääne-Harju municipality, in northern Estonia.
Once it is ordered on the Coop e-store, food is delivered to food cabinets (orders above 25 € are free of charge) at the delivery time selected by the customer. Being fully functional refrigerators, both fresh products and frozen products can be stored and conserved in the cabinet for up to 4 hours.
The food cabinets were supplied by Strongpoint, a company specialising in the development of retail technology. The cooperation of local governments was also essential to identify the most convenient locations for the lockers so that they are easily accessible, both on foot and by car.
The new technology allows for opportunities to serve more remote or rural areas of the country, as an effective tool to expand the advantage of e-commerce and reach areas where there are no convenience stores because of reasons of economical viability.
The Co-op Group committed to support British farmers by sourcing 100% of the fresh meat in the UK. To this end, in 2011 the consumer co-operative retailer established the Farming Groups, consisting of partnership agreements with 400 producers of meat, poultry, eggs, salmon, and dairy.
The general objectives are to contribute to the UK economy and employment, as well as to meet consumers' expectations in terms of supply of British food, increasing trust in the food safety and sustainability standards.
More specifically, the establishment of Farming Groups aims to guarantee high animal welfare standards (e.g. Red Tractor, RSPCA Assured schemes) and veterinary practices focused on a ‘Reduce, Replace, Refine’ framework for the responsible use of antimicrobials.
In a Co-op Farming Group, farmers commit to the Co-op’s production policies covering sustainability, seasonality, animal welfare & antibiotics. Farms are also encouraged to incorporate the ‘5 Farming Pillars’ into their practices, which are assessed every year by an independent auditing body, with farmers being awarded Bronze, Silver or Gold. In exchange, the Co-op offers long-term supplier contracts and commits to sourcing 100% British for certain products, thus guaranteeing a stable market for the farmers.
The Co-op also developed the Farming Pioneers programme which takes groups of young farmers (aged 21 - 35) through a free 30-month training. The aim is to help develop their business and personal skills to better equip them for future demands.
This type of ‘partnership approach’ based on cooperation, education, risk and knowledge sharing is crucial for supporting farmers implementing innovative changes, thus contributing to a transition towards sustainable food systems.
Plant-based dairy products cater to a growing market of consumers who are conscious about the environmental impact of traditional dairy products. These consumers are switching from dairy products based on cow milk to dairy products based on crops. Examples of plant-based dairy products are soy milk and yoghurt, oat milk, almond milk and pea protein drink. For European farmers, these products open new opportunities, particularly when sold in short food supply chains.
The New Milkman (in Dutch: De Nieuwe Melkboer) is a start-up of two dairy farmers who started to grow soy beans and to process the beans into the first Netherlands-based soy milk. This soy milk is sold as a plant-based alternative for milk in coffee specialties, such as cappuccino and latte macchiato. Soy beans is a new crop for The Netherlands. When grown as commodity, Dutch soy beans are not competitive. However, when used in specialty products with an emphasis on the environmental benefits of local production, soy beans can be a profitable crop also for Dutch farmers.
The New Milkman goes one step further, by processing it into a soy drink to be used in coffee specialties. The New Milkman has been supplying local coffee bars, but it is also selling online. By emphasizing the specialty characteristics and the environmental benefits of the short food supply chain, the soy drinks of The New Milkman have become popular among a steadily growing group of consumers.
To scale up its sustainability-oriented innovation, The New Milkman has entered a strategic alliance with Agrifirm, a large Dutch agricultural cooperative. Through this collaboration, other farmers can benefit from the experiences of The New Milkman, and more consumers can enjoy a sustainable alternative for milk-based dairy.
De markt voor plantaardige zuivelproducten groeit snel. Consumenten kiezen voor plantaardig omwille van de negatieve milieueffecten van dierlijke zuivelproducten en om de lokale economie te stimuleren. Voorbeelden van plantaardige zuivelproducten zijn sojamelk, sojayoghurt, amandelmelk en havermelk. Plantaardige zuivelproducten bieden nieuwe kansen voor Europese boeren, voor in korte ketens. Deze producten worden gemaakt op basis van soja, erwten of lupines. Deze gewassen kunnen door akkerbouwers worden geteeld, maar ook veehouders kunnen een deel van hun grond gebruiken voor de teelt van nieuwe gewassen. De Nieuwe Melkboer is een startup van de gebroeders Grobben die op hun melkveehouderij in Twente ook soja telen en deze soja verwerken tot de eerste sojamelk van Nederlandse bodem. Deze sojamelk wordt vooral verkocht als alternatief voor dierlijke melk in koffie-specialiteiten zoals cappuccino en latte macchiato. Het voorbeeld van De Nieuwe Melkboer kan ook voor andere boeren in Nederland interessant zijn. De essentie ligt in het verwaarden van de Nederlandse soja in consumentenproducten die door de consument hoog gewaardeerd worden vanwege lokale productie en geringe milieueffecten. Om het initiatief op te schalen is De Nieuwe Melkboer een alliantie aangegaan met Agrifirm, een grote landbouwcoöperatie. Agrifirm heeft ervaring met sojateelt in Nederland en wil Nederlandse boeren ondersteunen. Andere boeren die overwegen soja te telen voor speciale Nederlandse toepassingen kunnen profiteren van de ervaring van De Nieuwe Melkboer en van Agrifirm.
Setting up a network and collaboration plan between working groups in similar fields can be done to increase effectiveness of working together on subjects of mutual interest. Sister projects funded under the European H2020 programmes are a good example of such a working group. Based on our experience in this context, we will draw on how to set up a successful networking plan. With a networking plan the following can be achieved: partners’ mutual agreement on exchanging experiences, benchmarking and organizing joint activities to ensure collaboration, exchange and wider dissemination/sharing of results. To this end, the defined and approved network joint plan should contain, among other things:
• A collaboration agreement between the main project or working group coordinators
• An agreed timetable of joint activities, like workshops, symposia, webinars, etc.
• Planning of regular coordination meetings with project coordinators and cooperation leaders
• Creation of a common digital cloud repository for sharing documents
• A dissemination agreement about sister projects or working group activities
• A preparation plan for joint documents such as policy briefs, guidelines, or handbooks
• Guidelines to create joint thematic working groups
The main outcomes expected to be achieved through a networking plan are:
• Strengthened collaboration and awareness about project activities
• Increased exchange between actors on best practices, methodologies, failures, and knowledge gaps
• Engagement with all actors involved, creating a Community of Practice (CoP)
• Optimizing dissemination and communication measures to key target audiences
• Connecting to a wider range of end-users
• Validation of results by a broader community
Networking between working groups/projects in similar fields is an important, yet often rather intuitive and unstructured instrument to strengthen the potential for collaborating. It can be an effective way to avoid overlaps, identify opportunities for joint actions and develop strategies that can help generate more awareness and relevance for the subject. To employ a structured approach for networking, all working groups seeking alliance should declare a dedicated task group. Those task groups are responsible for getting into first personal contact and to share their overall objectives with each other. Working group coordinators should be invited to kick-off meetings as a first way to positively reinforce intentions to cooperate between working groups. After initial contact a meeting with project representatives should be organized to start discussions about possible cooperation activities (e.g. shared information material, joint policy briefs, workshops, newsletters, communication, etc.). Outcomes and agreements of the discussions need to be framed in an Action Plan. The following points should be covered during the joint coordination meeting:
• Introduction of participants
• Setting clear, common objectives and expected outcomes
• Brief presentations of the working groups
• Discuss foreseen in each project
• Discuss opportunities for collaboration and joint activities
• Define a common strategy
Regular follow-up meetings with alternating organizers, are essential to ensure all working groups stay in contact with each other and invested. This makes sure that each project or working group is given the chance to organize a meeting once per meeting cycle.
Contacts
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CNTA
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CNTA
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UNIVERSITAET HOHENHEIM
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TECNOALIMENTI S.C.P.A.
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UNIVERSITEIT GENT
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WAGENINGEN UNIVERSITY
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UNIVERSITA DI BOLOGNA
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ACTALIA ASSOCIATION
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CENTRE DE RECERCA EN ECONOMIA I DESENVOLUPAMENT AGROALIMENTARI-UPC-IRTA
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FLORETTE IBERICA SL
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Stichting Food Valley
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CHAMBRE REGIONALE D'AGRICULTURE DES PAYS DE LA LOIRE
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CONFEDERAZIONE GENERALE DELL AGRICOLTURA ITALIANA
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FRUITVEGETABLES EUROPE
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COOP
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COOPERATIVES EUROPE
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BIOECONOMY CLUSTER
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ENCO SRL
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INNOGESTIONA AMBIENTAL SL
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