The “Fruit Cooperation” innovation transforms the way Le Valentin engages with its surrounding territory by building strong partnerships with local fruit producers. Instead of relying mainly on its own harvests, the Living Lab focuses on sourcing fruit directly from neighbouring farmers and processing it within its facilities, creating a more collaborative and resilient system based on local supply chains.
The goal is to double the volume of processed fruit – from 35 to 70 tonnes per year – while making better use of the facility throughout the year. By sourcing fruit from local producers, including smaller batches as well as surplus or imperfect produce, the lab can smooth production, reduce seasonal downtime, and minimise food waste across the region.
This innovation strengthens connections between farmers and processors, creates new income opportunities, and enables a wider variety of products for customers, particularly in public catering. A strong emphasis is placed on fairness, with the aim of building long-term, balanced relationships with both producers and distributors.
To support this model, the Living Lab is optimising its processing operations, improving storage and freezing capacity, and adapting workflows to handle more diverse and flexible supply streams. It also addresses practical challenges such as production efficiency, cleaning processes, and workforce organisation, ensuring the system is both effective and sustainable over time.
In essence, this innovation turns Le Valentin into a collaborative platform for regional fruit valorisation – boosting efficiency, resilience, and sustainability while reinforcing the local organic ecosystem.
