{ "type": "mediaitem", "identifier": "mediaitem_4991", "subtype": "wmammodularcontent_gkn_project", "title": "Food Waste Reduction and Food Quality Living LAB", "navtitle": "", "url": "/nl/coegroen/project/food-waste-reduction-and-food-quality-living-lab", "language": "nl_NL", "metadata" : { "id": 4991, "identifier": "mediaitem_4991", "contenttype": "wmammodularcontent_gkn_project", "contenttype_title": "contenttype_wmammodularcontent_gkn_project", "url": "/nl/coegroen/project/food-waste-reduction-and-food-quality-living-lab", "title": "Food Waste Reduction and Food Quality Living LAB", "lead": "With this project we would like to contribute to structural reduction of post-harvest food losses and food quality improvement in the Kenyan avocado and dairy value chains through the application of technical solutions and tools as well as improved coordination in those food chains.", "leadimage": { "source": "https://api.groenkennisnet.nl/upload_mm/e/c/d/3237_fullimage_avocado-2115922_1280.jpg", "width": 1280, "height": 853, "focuspoint-x": 828, "focuspoint-y": 401, "alternative_text": "avocados - coyot via Pixabay", "photographer": "coyot", "photographer_hyperlink": "https://pixabay.com/nl/users/coyot-2009089/", "photo_license": "Pixabay license", "photo_license_hyperlink": "https://pixabay.com/nl/service/license-summary/", "source_info": "Pixabay", "source_info_hyperlink": "https://pixabay.com/nl/photos/avocado-helften-doorsnede-zaad-2115922/", "keywords": [ "helft", "pit", "gezond", "handen", "eiwit", "groenten" ] }, "publication_date": "2024-02-02T10:01+02:00", "lastmodified_date": "2025-09-01T05:21+02:00", "expiration_date": "", "tags": [ "Project", "Dutch" ], "copyright": "", "external_id": "", "item_metadata": { "contentsubtype": "Project", "theme": [], "keywords": [], "gkn_organization": { "title": "CoE Groen", "url": "/nl/groenkennisnet/nieuwsitem/coe-groen-organisatie" }, "contactperson": { "title": "Marco Verschuur", "url": "/nl/groenkennisnet/persoon/marco-verschuur" }, "project_code": "PVG.DZ21.04.001", "status_abstract": { "id": "project_ongoing", "name": "Lopend" }, "duration_abstract": { "startdate": "", "startdatetime": "", "enddate": "", "enddatetime": "" }, "region_abstract": "Kenya", "theme_abstract": "International Food System", "project_program_abstract": "", "jumplinktext": "" } }, "contents": [ { "area": "main", "title": "Main", "elements": [ { "type": "text", "html": "

The consortium has four types of partners: <\/p>

  1. Universities (2 Kenyan, 4 Dutch), <\/li>
  2. Private sector actors in those chains, <\/li>
  3. Organisations supporting those chains, and <\/li>
  4. Network partners. <\/li><\/ol>

    The applied research will be implemented in cooperation with all partners, whereby students of the partner universities will conduct most of the field studies and all other partners support and interact depending on the phases. <\/p>

    The FORQLAB project targets two areas in Kenya for both commodities, a relatively well-developed chain in the central highlands and a less-develop chain in Western-Kenya. The research methods are the business to business and multi-stakeholder (living lab) approaches in order to increase the potential for uptake of successful interventions in the chain. The project consists of four phases: <\/p>

    1. Inventory and inception, <\/li>
    2. Applied research, <\/li>
    3. Spreading research outputs through living lab networks, <\/li>
    4. Translation of project output in curricula and trainings. <\/li><\/ol>

      The expected outcomes are: two knowledge exchange platforms (Living Labs) supported with an advice for sustainable food loss reduction, a research agenda, proposals for ICT and other tech solutions and an implementation strategy; communication and teaching materials for universities and TVETs; and knowledge transfer and uptake. <\/p>

      Food waste reduction and food quality living lab (FORQLAB) is a consortium led by four Dutch universities Van Hall Larenstein, HAS Green Academy, Inholland and Aeres, together with two Kenyan universities, Egerton University and Meru University. Also involved are a range of cooperatives, companies, business support organisations, knowledge partners in the dairy and avocado sectors. FORQLAB follows a living lab approach: master students and teachers do applied research with the business partners in order to find and test solutions for technical issues and better coordination in the avocado and dairy value chains.<\/p>

      The FORQLAB living lab will focus on practice-oriented research to provide additional insights and action perspectives with regard to these focus areas:<\/p>