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Transformation of the Food Supply Chain: Innovative Competency Frameworks in the UPINFOOD Project

UPINFOOD is an international project aimed at supporting the necessary transformation of the food supply chain towards more innovative and sustainable models through high-quality vocational education and training.

The purpose of this article is to provide a substantive and illustrative presentation of the project's key results, available at: https://upinfood.erasmus.site/pl/. The online platform is available in six languages: English, Polish, Lithuanian, Italian, Spanish, and Greek.

The Competency Framework for Innovation in Small Food Enterprises is the first result of the UPINFOOD project. It focuses on defining the key competencies required to implement innovation in small food businesses. The competency profile includes the knowledge and skills specialists need to effectively introduce new business models. Focus group meetings conducted in Poland, Italy, Spain, Greece, and Lithuania identified areas requiring support, such as food safety and quality, supply chain structures, relationships and communication, food fraud, the role of certifications, integration, food traceability, and sustainable production. Based on these analyses, specific recommendations for education and training were identified and described to improve collaboration and communication within the supply chain while fostering innovation and sustainable development.

Training for Food Sector Enterprises is the second result of the UPINFOOD project, developed as an online platform. It is a comprehensive training course promoting the transformation of the food sector, providing knowledge and competencies in sustainability and market empowerment. The course includes:

• Self-Assessment, which serves as the first step in the training path. It offers the opportunity to assess knowledge levels in areas such as: challenges and obstacles in agricultural structures and supply chains, effective communication fostering collaboration and trust, project and process management/stress management and resilience-building in agri-food activities, creating sustainable food supply chains, building sustainable and responsible food systems, transforming the food supply chain towards innovative solutions, and digitization in the food supply chain. Participation in the self-assessment is recommended as it helps identify knowledge gaps before proceeding with the online training modules.
• Online Training Modules, focusing on seven training areas:
  1. Introduction/Basic Skills: Challenges and obstacles in agricultural structures and supply chains. This module includes content on the introduction to agricultural structures and supply chains, differences in farming systems, typical activities in the food supply chain, collaboration, and the need for improvement.
  2. Soft Business Skills Part 1: Effective communication for collaboration and trust. This module includes four educational sections addressing the importance of effective communication, trust, and empathy in business relationships, techniques for developing effective negotiation skills in the agri-food sector, strategies for building lasting relationships with clients, partners, and stakeholders, and managing challenges and potential conflicts in agri-food partnerships.
  3. Soft Business Skills Part 2: Project and process management/stress management. This part of the course includes sections on project management for effective implementation of initiatives in the agri-food sector, process management to optimize operations and improve efficiency, the importance of strategic thinking and decision-making in project and process management, and stress management, well-being maintenance, and building resilience in a stressful work environment.
  4. Creating Sustainable Food Supply Chains: This module consists of three sections: sustainable food systems as a global challenge, the three pillars of sustainability, and facilitating the transformation towards sustainability.
  5. Building Sustainable and Responsible Food Systems: Strategies include improving by-products and waste to ensure resource circularity, sustainable and smart packaging solutions, and using sustainable raw materials like algae and insects.
  6. Innovation part 1: Transforming the Food Supply Chain Towards Innovation: Goals and tasks. This module is divided into two sections: understanding innovation in food enterprises and educating professionals focused on innovation.
  7. Innovation Part 2: Digitization in the Food Supply Chain: This module is divided into five sections: an overview of digital technologies and their impact on the food supply chain; digital certification systems and their applications; using Big Data and Artificial Intelligence (AI) for market analysis, product development, operational efficiency, and decision-making; the use of enterprise systems (ERP) for integrated management of supply chain operations; and activating and managing e-commerce platforms to enhance products and marketing.

Each of the modules described above also includes an introduction, best practice examples, and a bibliography.

• Final Assessment: This section concerns the validation of knowledge obtained through the UPINFOOD training. Upon successful course completion, participants receive the UPINFOOD Training for Food Businesses certificate.
• Collaboration: This section provides access to applications for online meetings and informational materials, enabling participants to share experiences with other professionals and establish new collaborations.

The third result of the project is the Innovation Handbook for Food Enterprises, aimed at trainers. This outcome consists of three documents: the trainer's handbook, training materials, and collaboration tools.

• The Trainer's Handbook includes a set of tools, methods, and best practices that help trainers understand and convey key aspects of innovation in the food sector. It provides theoretical and practical knowledge essential for effective training.
• Training Materials consist of lesson plans and exercise sets designed by professionals to facilitate learning through engaging and interactive teaching methods.
• Collaboration Tools are designed to enhance interaction and knowledge-sharing between trainees and trainers. These tools include online communication platforms, learning management systems (LMS), and applications supporting collaborative projects and tasks.

The project results are available on the website: https://upinfood.erasmus.site/pl/manual-for-food-business-innovation-addressing-the-trainers/ and are an excellent resource for anyone interested in personal development.

Additionally, to promote the project results, the article includes the Trainer’s Handbook (available in English).