JORNADA ERA-NETS EUSKADI:   PRESENTACIÓN SUSFOOD                          WWW. ELIKA.NET
ELIKA        WWW. ELIKA.NET
¿Qué hacemos? misión                       www.elika.net
Funciones-Áreas de trabajo                             www.elika.net
Nuestros Clientes                    www.elika.net
ERA-NET SUSFOOD                  WWW. ELIKA.NET
SUSFOOD   An FP7 ERA-NET, 2012-2014The overarching goal of Susfood is  to maximise the contribution of              resear...
The ERA-Net SUSFOOD defines     sustainability in the food area as                A food system that               suppor...
Partnership in SUSFOOD                         www.elika.net
A main focus on food chainsustainability beyond the farm gate                                  www.elika.net
1. Valorisation of food   and food products• Improved utilisation of raw materials along  the processing line• Improved wa...
2. Engineering            the food production chain• Developing ranges of food products leading to limited  losses and was...
3. Consumer preferences           and behaviour•   Understanding of consumer knowledge, attitudes and    preferences in co...
4. Horizontal issues /           Holistic vision• Assessment methods of the four dimensions of  sustainability: environmen...
Challenges for sustainability in the food                            area           •   Social                         • E...
Organisation in Work PackagesWP1      • Mapping and Analysis of Existing         Research and Future Needs         •Develo...
The important steps in       SUSFOOD• A common WP1 and WP2 workshop (May 2012, at  ILVO, Ghent): preparing the mapping and...
TOPICS• A common WP1 and WP2 workshop (May 2012, at  ILVO, Ghent): preparing the mapping and analysis  of research needs, ...
www.susfood-era.net                      www.elika.net
GRACIAS POR VUESTRA     ATENCIÓN                      www.elika.net
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ERA-NETs 2013 PRESENTACIÓN SUSFOOD

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ERA-NETs 2013 PRESENTACIÓN SUSFOOD

  1. 1. JORNADA ERA-NETS EUSKADI: PRESENTACIÓN SUSFOOD WWW. ELIKA.NET
  2. 2. ELIKA WWW. ELIKA.NET
  3. 3. ¿Qué hacemos? misión www.elika.net
  4. 4. Funciones-Áreas de trabajo www.elika.net
  5. 5. Nuestros Clientes www.elika.net
  6. 6. ERA-NET SUSFOOD WWW. ELIKA.NET
  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 www.elika.net
  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 www.elika.net
  9. 9. Partnership in SUSFOOD www.elika.net
  10. 10. A main focus on food chainsustainability beyond the farm gate www.elika.net
  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 www.elika.net
  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) www.elika.net
  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 www.elika.net
  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 www.elika.net
  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 www.elika.net
  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 www.elika.net
  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) www.elika.net
  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) www.elika.net
  19. 19. www.susfood-era.net www.elika.net
  20. 20. GRACIAS POR VUESTRA ATENCIÓN www.elika.net
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