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ERA-NETs 2013

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  3. 3. ¿Qué hacemos? misión
  4. 4. Funciones-Áreas de trabajo
  5. 5. Nuestros Clientes
  7. 7. SUSFOOD An FP7 ERA-NET, 2012-2014The overarching goal of Susfood is to maximise the contribution of researchto the development of food systems aiming at more sustainability from production to consumption
  8. 8. The ERA-Net SUSFOOD defines sustainability in the food area as A food system that  supports food security makes optimal use of natural and human resources  respects biodiversity and ecosystems for present and future generations which is  culturally acceptable and accessible  environmentally sound  economically fair and viable and which provides the consumer with nutritionally adequate, safe, healthy and affordable food
  9. 9. Partnership in SUSFOOD
  10. 10. A main focus on food chainsustainability beyond the farm gate
  11. 11. 1. Valorisation of food and food products• Improved utilisation of raw materials along the processing line• Improved waste management and utilisation of by-products and co-products• Management systems, logistics, traceability and information systems• Adaptation to changes in availability/ quality of raw materials and instability of prices
  12. 12. 2. Engineering the food production chain• Developing ranges of food products leading to limited losses and wastes (new processing and packaging methods)• Improved quality of food products by introducing the Quality-by-design concept• Sustainable processing technologies (minimal processing; mild processing; water recirculation technologies; new energy saving technologies)• Management of the food supply chain to ensure resource efficiency and decrease environmental impacts (e.g. water, waste, GHGs, energy use)
  13. 13. 3. Consumer preferences and behaviour• Understanding of consumer knowledge, attitudes and preferences in connection with sustainable initiatives• Understanding factors influencing consumer behaviour towards a sustainable food behaviour and/or paying the added costs of sustainable food products; conditions to make the sustainable choice the easy choice• Communication of food and nutrition messages to consumers. New approaches for better communication from industry and authorities to consumers• Development of best practices and tools to increase awareness of healthy and sustainable behaviours (including food storage, nutritional aspects, waste reduction)• Development of consumer-oriented technologies that provide information about processing, origin and use of food products
  14. 14. 4. Horizontal issues / Holistic vision• Assessment methods of the four dimensions of sustainability: environment, society, economy, health; development of European databases• Identification of critical points in food systems conception• Reducing inequalities of access for consumers to a variety of products• Localisation of activities (production, transformation, retail), to optimize environmental impact and economic efficiency
  15. 15. Challenges for sustainability in the food area • Social • Economic – food inequalities – Efficiency of all the operators – Governance of the food system – Justice, equity and consumers – Consumer and innovation – Innovation and – Respect of the cultural competitiveness aspirations – Fear of the eaters, working of food industry conditions – accessibility to a diversified– resilience towards ecological and economic instabilities food supply for most people – Employment • Environmental – Pollutions (water tables, air, rivers) • Health – Emissions of GHG (CO2, CH4, –Life styles and diet (over- N2O) nutrition, malnutrition and – Biodiversity (source for raw material) under-nutrition, obesity, – Water, soil, surfaces cancers, allergies…)– Assessment of the environmental – Food safety (mycotoxins, impact of the food systems pesticides…) –Immunity of the population
  16. 16. Organisation in Work PackagesWP1 • Mapping and Analysis of Existing Research and Future Needs •Developing a StrategicWP2 Transnational Research Agenda and Programme • Developing Instruments &WP3 Procedures and Implementing Transnational Funding ActivitiesWP4 • DisseminationWP5 • Coordination and Management
  17. 17. The important steps in SUSFOOD• A common WP1 and WP2 workshop (May 2012, at ILVO, Ghent): preparing the mapping and analysis of research needs, with external guests• Report on research needs (end of 2012) and draft version of the SRA (spring 2013)• Pilot call for proposals (February 2013)• Second call for proposals (January 2014)
  18. 18. TOPICS• A common WP1 and WP2 workshop (May 2012, at ILVO, Ghent): preparing the mapping and analysis of research needs, with external guests• Report on research needs (end of 2012) and draft version of the SRA (spring 2013)• Pilot call for proposals (February 2013)• Second call for proposals (January 2014)
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