The Fundación Juana de Vega (FJDV) recently presented the Foodimprov’iders project’s primary objectives and achievements in a magazine article in Spain. They used this excellent opportunity to highlight the importance of sustainable food systems and the advantages of short supply chains.

Short supply chains enable simultaneous engagement with multiple actors in food production. The transition to sustainable food systems is driven by innovation, academic collaboration, multiplier processes, and broad geographical engagement. As the article suggests, social innovation is crucial for identifying and growing small-scale initiatives. However, not all social innovations are sustainable. Partnering with academia to gather data and correct any negative impacts is integral to the project.

Two successful short supply chain examples, Horta Cuina from Valencia and Ekoalde from Navarra, were highlighted. These initiatives connect local producers directly with potential clients like school cafeterias and collective catering centers, guaranteeing the purchase of total annual production.

In the digital era, Plant on Demand, a corporation championing the digital transformation of SFSC, underlines the importance of technology in simplifying operations and boosting competitiveness among producers.

Check the whole article here:

The Spanish examples are part of success stories from the Foodimprov’iders project. Soon, we are going to publish a booklet with success stories from all partner countries.

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