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University part of European project to give food entrepreneurs a helping hand

Food Entrepreneurs

Fri 24th February, 2017

The University of Bedfordshire has joined forces with European partners to help food entrepreneurs across Ireland and Europe.

The EU-funded project worth over €220,000, called Creating Entrepreneurs in Food, aims to build food innovation and entrepreneurship-focused rural communities and economies across Europe. The University’s Business and Management Research Institute (BMRI) will work with the Galway-Mayo Institute of Technology (GMIT) in Ireland, the European Council of Young Farmers (CEJA) in Belgium and the Polish Beef Association in Poland.

Professor Yanqing Duan, project leader for the BMRI, said: “It is a privilege to be part of this unique project and be able to make important contributions to the creation of a new generation of food entrepreneurs for the short food supply chain through products, processes and services innovation.” It is hoped the project will boost innovation and entrepreneurship in rural communities by examining current food supply chains in Europe to identify innovative methods and help deliver short food supply processes, cutting costs for the small producer and fostering collaboration with other like-minded food entrepreneurs.

The project will create a training course for food producers aimed at providing ‘soft’ skills that will empower them to keep control of their business, promote innovation, create employment and move them up the value chain. The project will also develop an online web portal to stimulate the sharing of knowledge and best practice between education and enterprises, allowing food producers to connect and collaborate with one another.

Professor Duan said: “We look forward to working with our European partners and making an impact on the economic development of the rural food enterprises and communities in the UK and across Europe.”

For more information about the project, please visit: Creating Entrepreneurs in Food

Bedfordshire University Research

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