New processes in the food sector (Q3749371): Difference between revisions
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(Created claim: summary (P836): As the efficiency requirements of the food economy are increasing, value-based requirements, such as freshness, local food, ecological or social requirements, are being imposed on both public and private actors. Meeting these requirements gives operators a competitive advantage, but their cost-effective implementation is challenging and requires process opening, research and redesign. With the help of three different research platforms, the pr...) |
(Changed label, description and/or aliases in en: translated_label) |
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New processes in the food sector | |||
Revision as of 22:39, 22 November 2021
Project Q3749371 in France
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | New processes in the food sector |
Project Q3749371 in France |
Statements
136,000 Euro
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146,400.0 Euro
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92.9 percent
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1 January 2015
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30 June 2017
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Turun yliopisto
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62°47'15.43"N, 22°50'41.42"E
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60100
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Samalla, kun elintarviketalouden tehokkuusvaatimukset kasvavat, asetetaan sekä julkisille että yksityisille toimijoille yhä enemmän arvopohjaisia vaatimuksia, kuten tuoreutta, lähiruokaa, ekologisia tai sosiaalisia vaatimuksia. Näiden vaatimusten täyttäminen tuo toimijoille kilpailuetua, mutta niiden toteuttaminen kustannustehokkaasti on haastavaa ja vaatii prosessien avaamista, tutkimusta ja uudelleensuunnittelua. Projekti tuottaa kolmen eri tutkimusalustan avulla uutta tietoa suurten toimijoiden, teknologiakehittäjien sekä pientuottajien prosesseista. Tutkimuksen tuottamat uudet toimintamallit näkyvät yksityisten ja julkisten toimijoiden uudistuneissa, tehokkaissa, ekologisesti kestävissä, lisäarvoa tuottavissa prosesseissa sekä mahdollistavat myös pienten alueellisten toimijoiden liiketoiminnan laajenemisen tuottaen uusia liiketoimintamalleja alkutuotantoon, teknologiantarjoajille ja palveluntuottajille. (Finnish)
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As the efficiency requirements of the food economy are increasing, value-based requirements, such as freshness, local food, ecological or social requirements, are being imposed on both public and private actors. Meeting these requirements gives operators a competitive advantage, but their cost-effective implementation is challenging and requires process opening, research and redesign. With the help of three different research platforms, the project produces new information on the processes of large operators, technology developers and small producers. The new operating models produced by the research are reflected in the reformed, efficient, environmentally sustainable, value-added processes of private and public operators, as well as enabling small regional operators to expand their business by producing new business models for primary production, technology providers and service providers. (English)
22 November 2021
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