Women’s Agri-Food Cooperatives Driving Sustainable Innovation: Creating Eco-Friendly Products from Local Resources in Morocco’s Central Rif

Khaoula Alami, Mouad Chentouf, Hasnaâ Harrak

Sustainable innovation plays a crucial role in enhancing terroir products visibility, boosting market access, and fostering circular economic growth. In this context, agri-food cooperatives act as key drivers of employment, value creation, and conservation of local food heritage. This study aims to support local eco-friendly innovation in the Central Rif using a combined survey-based and experimental approach both in the research laboratory and in the cooperative unit through a collaborative workshop. It also seeks to highlight the potential of by-products and their role in reinforcing the eco-design approach within agri-food systems. An initial survey was conducted to identify constraints and expectations of local cooperatives regarding sustainable valorization and product diversification. The data were collected from a broad and diversified sample of 50 agri-food cooperatives operating in the Central Rif, selected via a stratified systematic sampling method to ensure diversity in terms of sector, size, geographical location, and level of market integration. Based on the identified needs, four eco-friendly prototypes were developed using locally sourced ingredients and green, simple, and easily replicable processing methods. Findings show that more than 50% of the surveyed cooperatives are completely disconnected from the application of sustainable practices, underestimate the value of by-products, and lack knowledge on food waste management along the value chain. Only 16% of these cooperatives reported being aware of the upcycling approach. Emphasis was placed on the valorization of local raw materials and by-products within a circular economy approach. The collaborative workshop, conducted with women’s cooperatives, focused on the co-creation of four food prototypes: almond milk flavored with honey and thyme, a nutritious Rif-inspired smoothie, almond butter enriched with carob and flavored with thyme, and nutritive almond Okara bites with carob, honey, and thyme. The workshop demonstrated a significant impact, with skill enhancement ranging from 30% to 50% across key areas, including upcycling, green innovation, digital marketing, and eco-design. The four developed prototypes provide concrete evidence of the potential of local products and underscore the critical role of the collaborative approach in strengthening cooperative capacities, overcoming structural barriers, and enabling active participation in the green transition. Indeed, targeted training programs and workshops in these areas help to bridge existing gaps and enable agri-food cooperatives to thrive in the market while ensuring environmental sustainability. Furthermore, enhancing consumer awareness regarding the nutritional value of by-products, as well as the contribution of cooperatives, is crucial for accelerating the green resilient transition and promoting eco-friendly product design.