Food Waste Reduction and Food Quality Living LAB (FORQLAB)

Startdatum1 juni 2022
Einddatum30 juni 2024
RegelingPVG Thematische vraagstukken januari 2022
  • Plant
  • Food
  • Dier
  • KIA 2 - Landbouw, Water en Voedsel
  • Onderwijs
  • Agro en Food
  • Agri & Food
  • Duurzame productie van gezond en veilig voedsel
  • Sustainable Development Goals voor inclusieve mondiale ontwikkeling
  • Agri & Food
  • Duurzame landbouw-, water- en voedselvoorziening

The consortium would like to contribute to structural reduction of post-harvest and food losses and food quality improvement in Kenyan avocado and dairy value chains via the application of technical solutions and tools as well as improved chain governance competences in those food chains.
The consortium has four types of partners: 1. Universities (2 Kenyan, 4 Dutch), 2. Private sector actors in those chains, 3. Organisations supporting those chains, and 4. Associate partners which support category 1 to 3 partners through co-financing, advice and reflection.
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 approach is business to business and the selected regions have great potential for uptake of successful chain innovations as outcome of research results. The results are scalable for other fresh and processed product chains via a living lab network approach.
The project consists of 5 work packages (WPs): 1. Inventory , status quo and inception, 2. Applied research, 3. Dissemination of research outputs through living lab networks, 4. Translation of project output in curricula and trainings, and 5. Communication among partners and WPs. The applied research will be implemented in cooperation with all partners, whereby students of the consortium universities will conduct most of the field studies and all other partners support and interact depending on the WPs. The expected outcomes are: two knowledge exchange platforms (Living Labs) supported with hands on sustainable food waste reduction implementation plans (agenda strategy); overview and proposals for ready ICT and other tech solutions; communication and teaching materials for universities and TVETs; action perspectives; and knowledge transfer and uptake.


Van Hall Larenstein University of Applied Sciences

Robert Baars, contactpersoon


bij aanvang project
  • Aeres Hogeschool
  • Airflo Ltd.
  • Alumni Network (Agrikom)
  • Ante B.V.
  • Egerton University
  • Githunguri Dairy Farmers Society Ltd.
  • Greenport West-Holland
  • HAS Hogeschool
  • Hogeschool Inholland
  • Kalro
  • Kaptama Farmers Cooperative Society Ltd.
  • Kitinda Dairy
  • Meru University of Science and Technology
  • Nandi Avocado Farmers Cooperative Society Lytd.
  • NFP
  • Q-Point B.V.
  • Satori Holland B.V.
  • Special Fruit NV
  • TVET-Authority