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Agri-food SMEs collaborating for innovation along the supply chain - What, who, how?

European Commission, Covent Garden Building

Organized by European Commission, in cooperation with Strategic Working Groups AKIS and Food Systems of the Standing Committee for Agricultural Research (SCAR), the objectives of the workshop are:

  • Highlight and discuss the main challenges and/or opportunities that agri-food SMES are confronted with, and the collaborative innovation approaches that have a potential to help to solve these problems or to develop the opportunities.
  • Describe and discuss knowledge flows/exchange among agri-food SMEs and along the supply chain, how these can lead to innovation, and how to support this
  • Formulate recommendations & list best practices

With specific attention to:

  • cross-fertilisation between agri-food SMEs and the various links in the chain from primary producer (e.g. farmer), agri-food SME, retailer, seller (baker, butcher,...) etc, until consumer 
  • consumer expectations (quality, local, organic, traditional food), environmental aspects
  • market opportunities and challenges (economic aspects) 

Expected outcome:

  • Exchange of best practices for agri-food SMEs
  • Building collective intelligence with regards to innovation along the supply chain and innovation policies (regional, national, EU); as basis for possible
  • policy recommendations and possible follow-up actions 

SKIN is participating and leading the workshop presenting a business case on short food supply and the values of the chain.

 

SKIN
 

Short supply chain knowledge and innovation network

This project has received funding from the European Union’s Horizon 2020 Research and Innovation programme under grant agreement N.728055