Three new Danish partners join SalFar

16 December 2020 - Published by Laila Dam
Food & Bio Cluster Denmark, SAGRO and Aarhus University have joined the project. Together the Danish partners will work on tasks related to the work package called “Eco-innovative food production and marketing”, but they will also contribute to other work packages.

Food & Bio Cluster Denmark

In the summer of 2020, the SalFar partner VIFU was involved in a merger along with three other Danish orgnaisations. Together, they formed a new organisation: Food & Bio Cluster Denmark.

Food & Bio Cluster Denmark (FBCD) is a non-profit nationwide cluster organisation for food and bio resources in Denmark. It is the unifying platform for innovation and growth in the cluster for Danish and international companies and knowledge institutions. FBCD promotes increased collaboration between knowledge and business, and offers members one entrance to e.g. networks, funding, business development and projects.

In the SalFar project Food & Bio Cluster Denmark is the leader of WP2 "Communication activities" and WP5 "Eco-innovative food production and marketing". As WP2 leader FBCD will support all the partners in their communication strategies and participate in all WPs to spread news and information widely. FBDC will be the main contact point for all communication issues in the project: website, social media, communication platform, use of logos, brochures and other publications. As WP5 leader, FBCD will be responsible for developing a toolkit for quality measurements for food production, making a catalogue of criteria for eco-innovative authentic production and design a brand for saline products from the North Sea Region. Furthermore, FBCD will have a coordinating role in relation to the other Danish partners working on WP5.



SAGRO is one of the largest consultancy company for farmers in Denmark. They are managed by the users and organised by agricultural organisations. Their vision is to create a strong and proud agriculture and their mission is to provide: Advice, service, value, and growth to their customers.

In SAGRO over 450 dedicated and highly skilled employees serve approx. 15.000 farmers and food producers. SAGRO services customers in the western part of Denmark including the North Sea Coast.

The aim of SAGRO in the SalFar project is to create sustainable growth for farmers and the food industry, providing evidence-based knowledge dissemination. In WP5 SAGRO will conduct a sustainability analysis and explore new business plan opportunities in alliances between farmers, food producers and consumers to stimulate innovation and reduction of time for market penetration. SAGRO will contribute to a change of consumer's behaviour through awareness raising activities. In addition, SAGRO will organise farmer cafes, events and workshops for relevant stakeholders in WP6.

Aarhus University

Aarhus University (AU) is a top ten university among universities founded within the past 100 years. Research and teaching activities in the Department of Food Science encompass the entire food chain from field to fork, as well as the health-promoting properties of foods and food constituents. The Department of Food Science possesses leading capabilities and resources, as well as active national and international networks, and is therefore able to make significant contributions to current food-related global challenges: food supply, food wastage, sustainable food production under changed climatic conditions, fruit and vegetables, sensory properties of food and increased occurrence of lifestyle-related diseases. Additional focus areas include food quality, differentiation of foods, and novel, convenient and healthy foods.

In the SalFar project, Aarhus University will work on documentation of unique qualities of food and salinity effects on growth and quality of crops based on greenhouse trials. Pot trials will be conducted under controlled conditions. The main test plants will be Salicornia europaea and Mesembryanthemum crystallinum, as well as a more traditional vegetable.