1. FEATURES OF FVC - Nexus between Water-Energy-Food
Fragmentation of Value Chain
Low level of entrepreneurship (farmers = businessmen, need of education)
Low social value
Horizontally
Vertically
Other actors (i.e. banks, research institutions, innovators …)
WHICH SOLUTIONS?
INTEGRATED APPROACH:
Economic dimension
Environmental dimension
Social dimension
INNOVATION:
Technological
Organizational
Social
SUSTAINABLE FOOD VALUE CHAIN

2. Why we should go towards a Sustainable FVC?
It is FAIR (farmers livelihood, natural resources, food security)
It is CONVENIENT (economical convenience, customers like it)
Rules to be respected
It is encouraged by SMART FOOD VALUE CHAIN LEADERS, due to economic convenience, because bigger companies give greater attention to SDGs (from Purpose to action)
How to deal with that?
Enhance collaboration and communication among farms and firms
Change mind-set
Provide education and extension services
Introduce Innovation brokers
Implement Supply chain contracts
Adopt Innovation in Business model

3. How best practices involving SMART FOOD VALUE CHAIN can improve and help deal with:
Innovation
Migration
Happiness
Partnership
Local growth