The food industry is facing challenges that call for an adaptation of the current and future workforce for the sector to remain sustainable and competitive in Europe. This requires an even stronger collaboration between education and training service providers and companies, including small and medium enterprises (SMEs). To achieve this, it is widely recognised that education and capacity building require new models to realise a better integration of skills. Some examples are based on Work Based Learning methods (WBL), new Vocational Education and Training (VET), incorporation of transversal hard and soft skills, but also new channels for the professional development of the existing workforce. Entrepreneurial and innovative thinking skills are also necessary to allow for higher competitiveness through innovation products and services, and for this open innovation and knowledge transfer models also require adaptation. Some running structures such as Public-Private Partnerships (PPPs), new nurturing environments for start-ups or SMEs innovative hubs create new opportunities for business, but also to develop competitive skills. © 2020 Elsevier Ltd
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