Supply chain innovation, aquaponics
Supply chain innovation
ECF Farm Systems is an innovative aquaponics project in central Berlin. It produces both protein in the form of fish (in this case study, perch) and greens (in this case study, basil plants). The case study project is directly linked to a national grocery chain for distribution within local markets. In addition to be a working operation, it is also a demonstration site for sales to other locations.
Ecologically, the benefits include closed loop cycling of water and nutrients, and reduced food miles as fish and produce are sold locally. Economically, the project is connected to a national grocery retailer, and so has a reliable distribution network into the regional food system. Socially, the goal is to provide healthy food and job opportunities.
Impact and innovation
Impact on food chain organization / Innovation from private sector
- Undine Giseke
- Lucas Hovelmann
La Cagette is a cooperative of consumers, non-for-profit supermarket in Montpellier. Co-members are all committed to work 3 hours per month and are the unique owners, decisions-makers and clients. Along with several employees, they ensure the operation of the supermarket.
The City of Montpellier launched a vast and ambitious project in 2016 to streamline its school catering system by promoting and developing sustainable food for children eating lunch in the city’s school canteens. This Ma Cantine Autrement (MCA) project is designed as an interactive system around four primary pillars: a purchasing policy, production management, meal distribution in school restaurants and sustainable development awareness.
An ecological and local farmers’ market has emerged at the initiative of a group of engaged consumers and producers. The farmers market happens every fifteen days since the beginning of January 2017. Since then, it is a meeting point for 20 producers and around 300 consumers.
The need of confidence about the products’ quality between consumers and farmers and among producers themselves has led to implement a participatory guarantee system (PGS).
A network of Chefs has recently implemented various actions in order to link food practices in Brasília with the issue of the Cerrado “socio-biodiversity” conservation. Specific plants of the Cerrado biome, harvested and processed by local communities, are used in gastronomic recipes by chefs who seek to strengthen the relationship between gastronomy and Cerrado’s sustainable development. Due to the political activity of the gastronomic actors, the consumption of native products of the Cerrado biome is growing in the restaurants of Brasília.
From 2017 Maizajo is a small tortilleria who is supplying restaurants in and around Mexico City with corn tortillas. While most tortillas sold in Mexico City are made from industrial flour mixes of hybrid corn varieties, Maizajo only sources native corn directly from small-scale farmers, connecting these farmers to the consumers. Moreover these traditional tortillas are produced using the pre-Hispanic process of nixtamalization (nixtamalización), that only allows to release the plant’s nutrients.
Food2rue aims to promote the economic rights of individuals currently excluded from the labour market by developing accessible and sustainable food innovations. Through the grocery store and restaurant La Panaméenne in Paris, Food2rue provides employment and entrepreneurial opportunities to women who are not currently included in the labour market.
Step 1 of « Ma Cantine Autrement (MCA) » UFIL started in January 2019 until May 2019. Its process included the assembling and research of different data on all the activities organized during « MCA » project. This report was produced by Amélie Wood, intern at Cirad and Master student at Université de Montpellier, under the supervision of Olivier Lepiller and Marlène Pérignon.
This report is focused on the step 2 of « Ma Cantine Autrement (MCA) » UFIL. Its process included the qualitative assessment of the impact of a school catering project on sustainability. This report was produced by Ophélie Roudelle, intern at Cirad and Master student at ISTHIA (University of Toulouse), under the supervision of Anne Dupuy, Olivier Lepiller and Marlène Pérignon.
This report is focused on the step 1 and 2 of La Cagette UFIL. Its process included: 1) the assembling and research of different data on all the activities organized at La Cagette and 2) the qualitative assessment of the impact of this cooperative supermarket on sustainability. This report was produced by Justine Dahmani, intern at INRA and Master student of IPAD (Innovations and policies for sustainable food systems) at Institut des Régions Chaudes, under the supervision of Grégori Akermann and Olivier Lepiller.
This report is focused on the step 1 and 2 of La Panaméenne UFIL. Its process included: 1) the assembling and research of different data on all the activities organized at La Panaméenne and 2) the qualitative assessment of the impact of this restaurant and grocery store on sustainability. This report was produced by Marielle Martinez, Master student of IPAD (Innovations and policies for sustainable food systems) at Institut des Régions Chaudes, under the supervision of Elodie Valette and Gauthier Hauchart.
Sustainable food and socio-professional integration: a winning combination? This is the summary of the internship report produced by Marielle Martinez, Master student of IPAD (Innovations and policies for sustainable food systems) at Institut des Régions Chaudes.