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Join our next Innovation Challenge Workshop on Technologies in Short Food Supply Chains

Hungary, 25-26 September 2018

The aim of the Innovation Challenge Workshop on Technologies is to gather experts, representatives of good practices and consortium partners who can share their knowledge and ideas on innovative challenges in Short Food Supply Chains (SFSCs) within the workshop. The workshop is meant to spark discussions and ideas on how these technologies are applied as good practices in the SFSCs and also discuss the challenges behind each technology. 

The hot topics of the workshop are:

  1. Primary processing
  2. Production Distribution
  3. Logistic
  4. Consumer information – from consumers and to consumers

The workshop will centre around the analysis of the recurrent and emerging issues based on the good practices and other cases examined to draw future scenarios on how innovation on SFSCs could transform Europe’s agro-food sector. The goal of the Innovation Challenge Workshop is to generate at least five innovative technology ideas that can be transferred into practice in SFSCs. To achieve this goal the challenges (cultural changes, financial difficulties, skills, etc.), the opportunities and also the solutions will be explored during the workshop in form of lectures, field visits and a discussion session (World café). 

The first day will demonstrate the complexity of the topic with lectures and practical examples, including:

  • Mini kiwi fruit plantation (in Dabas): a special mini kiwi fruit (Actinidia arguta) plantation was created almost two years ago byZoltán Lakos in Dabas. This type of kiwi fruits are new on the Hungarian market but consumers are already enjoying them around the world due to having the similar taste as fuzzy kiwis but are hairless and sweeter;

  • Szomor Farm (Apajpuszta): In 1989 the Szomor Farm was founded in the Kiskunság National Park. The Szomor family have managed to work out new farming methods: thanks to the weeding with the grass-seed mixture they have experimented and produced and the undisturbed environment, the number of bustard stock in the region has increased from 300 to 600 in number. They opened their meat processing plant with the main profile of processing of Hungarian Gray Cattle meat. Especially salamis are made mostly of the gray cattle and buffalo grown in national park protected areas.

  • Rizikó-Ker Kft (Bugyi): Rizikó-Ker Kft. is a family business in Bugyi since 1995 and aim to supply the Hungarian market with premium agricultural products. They monitor the quality of their products continuously and sell their products to multinational companies. They have started to grow a wide variety of potatoes 8 years ago and this year they hosted the International Potato Exhibition where farmers came from all around the world to watch how the farm works.

  • Deák Mansion (Kakucs): The Deák Mansion is a romantic forest country house in Kakucs. The Deák Mansion is made-up of a country house with an entrance porch, a small Tulipános(Hungarian traditional house type) farmhouse, an animal petting zoo, an oven courtyard, an outdoor kitchen and a pond that is in between these buildings. The animals and the pálinka(typical Hungarian shot drink) cooking is part of the farming.

  • Áperte Brewery (Újhartyán): This brewery is located in Újhartyán and was founded by a couple of highly motivated young people whose dream was to open up their own brewery and create beers that will warm upeverybody’s heart. After years of learning and experimenting they have managed to open uptheir brewery in 2016.

 

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