TERRALIA is a French interregional cluster dedicated for food, wellness and natural products. Our scope includes:
- Vegetal (fruits, vegetables, vine, cereals, aromatics medicinal & perfume plants)
- Processing & valorization
We are targeting four markets:
- Food & Drinks (wine)
- Health ingredients & Nutraceutics
- Ingredients for aroms & perfumes industries
TERRALIA unites professionals from agricultural production, agro-food processing, natural ingredient production and all connected suppliers and service providers (equipment manufacturing, packaging, IoT, inputs, biocontrol…)
TERRALIA relies on a network of companies and research & training organizations and counts more than 400 members. Our aim is to support innovation and growth in companies of East-South of France (Provence Alpes Côte d'Azur, Auvergne Rhône Alpes and Languedoc Roussillon regions).
Know you better as a project partner
1. How many people work in your organization on the AlpBioEco project and what are their roles?
Clement DIOT: We are three persons working on the AlpBioEco project at Terralia.
Myself as main contact for the project and in charge of AlpBioEco deliverables. I developed expertise in public policy evaluation with a particular interest in Science, Technology and Innovation (STI) policies. Prior to joining Terralia, I contributed to impact assessment and studies for national public bodies. I applied a range of methods such network analysis, interviews, surveys, case studies, desk research and benchmarking studies.
My colleague, Annabelle PAYEN, is in Terralia since 2009. She was first in charge of the development of our cluster dedicated for plant sector, accompanying the members in their innovation projects (reduction of inputs, precision farming, product quality etc). Since 2015 she leads the cluster's innovation team on both agricultural and food industry sectors. Before joining Terralia, she worked for seven years in agricultural cooperatives, structuring management of quality, organization and development of companies.
My colleague, Geraldine KRAUSZ is working for Terralia since 2016. She developed skills in innovation management for individual and collaborative projects. Prior to joining Terralia, she got six years of experience in several agro food industries in R&D management and clinical study (dairy products, clinical and infant nutrition, pet food).
2. Walnuts, apples or herbs? Which team do you belong to and why?
Clément DIOT: Terralia cluster is dedicated for the whole agri-food sector. Walnuts, apples and herbs are cultivated in Terralia’s regions (Rhone-Alps and South region). Therefore, we are working on the three value chains. In the first work package we were more focusing on herbs value chain as we were in charge of their lab and market analysis. In the second work package we will focus more on apples as we will organize a workshop on new innovative business models for apples by-products. Regarding walnuts, we are currently gathering contacts in Grenoble area where the majority of production is.
3. What are you currently doing as work for the project?
Clement DIOT: We are currently gathering information about apples value chain. The goal is to know the pain shared by producers and processors industry. For instance, what are their wastes and how we could valorize them. As soon as this step will be achieved, we will gather people from apples industry to work on eco-innovative business models they could create to answer those challenges. It will be the so called workshop.
4. Why did you choose to work for AlpBioEco?
Annabelle PAYEN: AlpBioEco project is well aligned with the strategy of our cluster.
First, bioeconomy is the new challenge agro-food industry is facing. Second, Terralia is widening its scope by merging with a cluster specialized on cosmetics and perfume industry. Therefore, as AlpBioEco is focusing on aromatics industry, it is well aligned with our new activities. Last but not least, Terralia is a network of agri food industries: SMEs, research center etc. Our cluster would like to develop its network across Europe to bring our expertise to other European partners and offer new opportunities for our members.
In addition, our cluster is gathering start-ups working on innovative solutions in bioeconomy. Some topics concern energy, bioconversion of insects, natural extracts. AlpBioEco project will bring them to the European level. Also, for value chain actors (producers and agro-food industries) it will help them to become more competitive through the valorization of co-products.
You and the bioeconomy
5. In your opinion, how can AlpBioEco help to develop bioeconomy?
Géraldine KRAUSZ: AlpBioEco project, through the implementation of new business models in all three value chains, will help to develop bioeconomy. All stakeholders are thinking on how re-using by-products coming from apples, walnuts and herbs. Products issued from the three value chains won’t be lost and even reuse to make a new bio-based product. AlpBioEco project will pay attention to the replicability of our results. Therefore, good practices will be written in a report and transfer to relevant businesses.
6. Why do you think the bioeconomy is so important for the Alps?
Clément DIOT: Alps are a specific area. The challenge is to combine economic activities with preservation of the environment. Bioeconomy can answer that challenge by helping companies to produce in a more sustainable way. Making bio-based products is one of the way to achieve the transition from a fossil based economy to a free one. Also, bioeconomy will create new job opportunities in the Alpine space.
7. If you just had to choose a symbolic word or expression representing the AlpBioEco project, which one would it be?
Clement DIOT: eco-innovative
Annabelle PAYEN: added-value
Géraldine KRAUSZ: bio-based
You can follow the Terralia's activity on the internet and on social networks on the following links:
From left to right: Géraldine KRAUSZ, Clement DIOT and Annabelle PAYEN.
Photo: AlpBioEco Project Partner Terralia © Terralia