Imagine a neighborhood clubhouse where organic farmers and food makers team up to fix broken supply chains. They are testing better ways to dry and pasteurize food without losing quality, while swapping plastic for compostable wraps. It is all about making organic food easier to produce and get into stores using shared digital tools.
Organic food producers struggle with inefficient processing methods, non-sustainable packaging, and fragmented supply chains that limit market demand and growth.
A network of Organic Food Innovation Hubs providing low-heat pasteurization, low-pressure drying, compostable bioplastics, and open-source supply chain software.
If you are a processor dealing with high energy costs or quality loss during preservation — this project developed low heat pasteurization and low pressure drying that preserves organic quality. These tools help you scale production while keeping the organic label.
If you are a packaging company dealing with the demand for plastic-free organic alternatives — this project developed new biodegradable and compostable bioplastics. This allows you to enter the organic fruit and vegetable market with certified green materials.
If you are a digital service provider dealing with fragmented organic supply chains — this project developed open-source digital infrastructure for short-supply chains and food procurement. This provides a ready-made network to connect organic producers directly to buyers.
Based on available project data, specific costs for the technologies are not listed, but the project focuses on identifying new business and financial models to make them viable.
Yes, the project specifically aims to create hubs for co-creating, testing, implementing and upscaling innovative solutions across 7 European countries.
The project emphasizes an open-source digital infrastructure and an open innovation ecosystem, suggesting a collaborative rather than restrictive licensing approach.
The project focuses on organic food standards and will provide policy recommendations for the post-2030 period.
The project runs from 2025-09-01 to 2029-08-31, meaning solutions will be tested and upscaled during this window.
The consortium is heavily industry-weighted with 9 industrial partners (45% ratio), including 8 SMEs, which suggests a strong focus on commercial viability rather than pure academic research. With 20 partners across 11 countries, the project has a broad geographic reach to test solutions in diverse organic markets including the UK and Switzerland.
Contact CENTRO INTERNAZIONALE DI ALTISTUDI AGRONOMICI MEDITERRANEI in Italy
Contact us to connect with the Organic Food Innovation Hubs for pilot opportunities.
