FDBusiness.com

International Best Practice Being Shared to Support Vibrant Food Chains

 Breaking News
  • Louis Dreyfus Company to Exit Dairy Louis Dreyfus Company, a leading international merchant and processor of agricultural goods, has announced its decision to exit its dairy business by mid-2019. The move is in line with the company’s strategy over the past three years to exit non-core areas and refocus on its core businesses, including investments in origination markets and expansion along [...]...
  • Lucozade Ribena Suntory to Invest £13 Million in UK Factory Japan-based Suntory Beverage & Food is investing £13 million in its UK-based subsidiary Lucozade Ribena Suntory to install a new, high-speed bottle filler at its factory in Coleford, Gloucestershire. The new filler will produce 1.3 million bottles a day and will be instrumental in increasing productivity and efficiency at the Lucozade Ribena Suntory factory. The investment [...]...
  • Tetra Pak to Offer New Levels of Customisation and Flexibility With Digital Printing Technology Tetra Pak is to become the first company in the food and beverage carton industry to offer full-colour digital printing on its carton packages, working in collaboration with Koenig & Bauer, a global leader in the field. The digital printing technology will simplify the complexity of design handling, reducing time from design to print and [...]...
  • BBF Set For Further Growth After Securing New £40 Million Funding BBF, the UK’s leading manufacturer of own label, licensed and branded ambient cakes and desserts, has secured a new £40 million financing facility with Wells Fargo Capital Finance (WFCF) to support future growth plans. BBF serves all the UK’s most recognisable food retailers such as Tesco, Sainsburys, Asda, M&S, Aldi and Lidl. With manufacturing facilities in [...]...
  • Clean-label, Plant-Based Yogurt Alternative Yofix Probiotics, the winner of PepsiCo’s European Nutrition Greenhouse Programme 2018, has launched its first dairy-free, soy-free yogurt alternative line with three fruit flavors. The products are based on a unique, clean-label formula made from just a few natural ingredients. It is traditionally fermented and contains live probiotic cultures plus the prebiotic fibers that feed [...]...

International Best Practice Being Shared to Support Vibrant Food Chains

International Best Practice Being Shared to Support Vibrant Food Chains
April 13
09:44 2017

Teagasc (the Irish Agriculture and Food Development Authority) recently hosted 20 EU experts in Galway for a 2-day meeting to examine short food supply chains. This network, known as the SKIN (Short Supply Chain Knowledge and Innovation Network) project, is looking to identify best practice in short food chains across Europe to develop economically resilient chains that provide environmental and social benefits to the regions in which they are located. Irish stakeholders from the dairy, horticulture, cereals, fresh meat and drinks sectors joined the SKIN consortium in highlighting how more direct linkages between consumers and primary producers can deliver economic and social benefits at farm level and contribute to more vibrant rural communities.

Teagasc is the Irish partner in sister projects SKIN and CERERE (Cereal Renaissance in Rural Europe) both funded by Horizon 2020. Totalling in value at €4 million, the projects will bring Irish farmers and innovation support professionals in direct contact with the best available knowledge on good practices for the establishment and operation of Short Food Supply Chains. The fundamental purpose of these projects is to generate practice-ready knowledge for producers to enter into arrangements that support their economic viability. Increasingly, primary producers are improving their bottom line not only by reducing costs but by adding value through strategies such as demonstrating commitment to environmental principles and highlighting special social and cultural significance.

Dr Áine Macken-Walsh, the Teagasc team leader, said: “The nature of the value chain and the contractual relationships within it are not only consequential for producers but are becoming an increasingly prominent societal issue. As societal scrutiny of production methods and product attributes has increased, the fairness and transparency of the value chain is also a growing issue in public consciousness.”

“As we have already learned from the SKIN project, arrangements such as farmer cooperatives, producer organisations and ‘values based’ chains that bring producers and consumers into more direct contact are being used as branding strategies to demonstrate authentic linages with the farming community, thus commanding a higher price,” the Teagasc researcher said.

Dr Maeve Henchion, Head of the Department of Agri-food Business and Spatial Analysis, Teagasc said: “Learning from best practice in terms of what works on the ground in other countries very much complements knowledge generated from research to support a competitive agri-food sector.  Teagasc is playing a key role in SKIN by creating guidelines and procedures to identify good practice in a systematic and rigorous way.  We look forward to collecting examples of best practice in Ireland to share with the consortium.”

CAPTION:

Pictured at the Horizon 2020 SKIN meeting hosted by Teagasc in Galway are project coordinators from the University of Foggia and the Teagasc team: Gianluigi de Pascale; Sara Djelveh; Dr Áine Macken Walsh; Dr Fedele Colontuono; Dr Maeve Henchion and Brídín McIntyre.

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • June 18, 2019Multimodal 2019
AEC v1.0.4

Jobs: Logistics

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements