FAIRCHAIN defined the concept of Intermediate Food Value Chains (IVCs), positioned them within alternative food systems and identified their key features and challenges for transitioning from short or long value chains to IVC. The project mapped the technological, organisational, and social innovations that can support this transition. Building on these findings, it developed a co-creation process and a holistic assessment framework to monitor progress and evaluate the new business models across economic, environmental, and social dimensions. This framework was applied in 6 European case studies, where 16 innovations with potential to address the challenges of IVCs were demonstrated. In all case studies, FAIRCHAIN adopted a multi-actor co-creation approach, structured around 3 workshops: goal-setting, implementation, review. Stakeholders provided feedback to adapt innovations to the needs of IVC actors, enabling cross-fertilization between case studies and identifying opportunities for further development beyond the project. FAIRCHAIN identified unique insights and sustainability challenges for each case study using Life Cycle Assessment (LCA) and multicriteria methods. To support scaling, the project developed the Rapid Scaling Tool, a simple, low-resource sustainability evaluation tool, and finalised SEAMPL, a decision-making tool for small and mid-sized actors to assess returnable bottle scenarios. In addition, FAIRCHAIN applied a business model generation approach to identify innovative regional multi-actor business concepts and value-added business models.
With this framework, FAIRCHAIN delivered 16 innovations tailored to small and mid-sized actors (11 technological, 3 organizational, and 2 social) at TRL 6–8, fostering competitive IVCs. Key outcomes include: fermentation of by-products to create high-value foods (e.g. the first fermented whey-based drinks and fruit by-product vinegar as a mild, green disinfectant); a regional business model for pyrolyzing dry by-products of fruit processing and pruning into heat and biochar; and a Blockchain-based solution ensuring trustworthy information exchange, improved information flow, and enhanced consumer trust via traceability and transparency in PDO dairy production. Other innovations comprise an ICT tool for local berry mapping and collaboration, a systemic change management tool supporting sustainable regional development, and the launch of a Food Innovation Incubator. Near completion are an aseptic filling machine for (semi-)liquid foods, including a compact farm-level version, and a reward-based crowdfunding model to improve financing and community engagement
Seven innovative regional multi-actor business concepts including more than 32 reinforced or new business models were associated to these innovations, showcasing the economic, social and environmental value of creating or strengthening IVCs.
In its final phase, FAIRCHAIN developed business, policy, and marketing recommendations to promote project results, ensure uptake, and facilitate the adoption and replication of its 6 case studies (or parts thereof) in other contexts, sectors, and countries. Dissemination activities played a key role in raising awareness, including 68 public YouTube videos (webinars included), 53 Practice Abstracts for EIP-AGRI, 3 online courses, 3 student competitions and tutorials, over 8 scientific publications, and more than 40 non-scientific publications. In addition, a Sustainable Food System Innovation Platform was co-developed with other European projects to share food system innovations.
