CONVEGNO “ITALIAN FOOD FOR LIFE”FIERA DI PARMA, 8 MAGGIO 2008
FEDERALIMENTAREServizi S.r.l.
SUSTAINABLE FOOD PRODUCTION
PILLAR COORDINATOR:Dr. Luigi Scordamaglia INALCA
SUSTAINABLE FOOD PRODUCTION
Pillar coordinator Dr. Luigi Scordamaglia – INALCA JBS
Working group Stefano Canese - ENEA Maria T. Rodriguez Estrada – UniBo Paolo Fantozzi – UniPgGiovanni Lercker - UniBo Maria Rosaria Milana – Istituto Superiore di Sanità Francesco Morari – UniPd Giorgio Morelli – INRANMauro Moresi – Università della Tuscia Bruno Notarnicola – UniBaLuciano Piergiovanni - UniMiFlavio Salvador – CRA – Ist. Sp. per la FrutticolturaMarco Silano – ISSMaurizio Vurro – CNR/ISPA - Bari
Parma, 8 maggio 2008
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FoodQuality &
Manu-facturing
Food &Health
Food Safety
Sustainable
Food Production
Food &Consumer
Communication,Training &
Technology Transfer
Food Chain Management
SUSTAINABLE FOOD PRODUCTION OBIETTIVI GENERALI
Parma, 8 maggio 2008
GOAL 1:UNDERSTANDING OF THE SUSTAINABILITY OF FOOOD PRODUCTION AND SUPPLY IN ITALY WITH
EXTENDED LCA.
Challenge
1) System analysis methodology for describing parameters of sustainability over the whole food chain (hybrid approach)
2) LCA methodology for sustainability of italian food chain
Deliverables
1. Appropriate sustainability indicators development (envinronmental, economical and social)
2. Identification of sustainability hot spots of several italian food chains
Parma, 8 maggio 2008
GOAL 2. RESEARCH ON ALTERNATIVE SCENARIOS OF FUTURE ITALIAN AGRO-FOOD PRODUCTION,
PAYING ATTENTION TO RETAIL AND CONSUMERS.
Chellenges 1. Identify relevant factors for the sustainability of European agro food
production systems2. Enforce a holistic genomic approach to ensure sustainability 3. Competition between bioenergy and agri food production4. New idea of collaboration between small typical products producers
and large consumption productsDeliverables
1. Presentation and selection of different scenarios for the european agro food productions
2. Holistic genomic approach enforced3. Proposal on competitiveness between bioenergy and agri food
production4. Internal satellites of typical products in the shelves of big retailers
Parma, 8 maggio 2008
GOAL 3. DEVELOPING SUSTAINABLE PROCESSING, PACKAGING AND DISTRIBUTION, WITH
ENVIRONMENTAL PERFORMANCES.
Challenges 1. Development of combined processes for manufacturing food products in order to
minimize GHG emissions
2. Development of combined approaches in order to increase the recollection and reprocessing of post consumed packaging
3. Development and optimization of taylored recyclable or biodegradable materials suitable for food contact
4. Increase of efficiency of food transport systems and distribution modalities
Deliverables 1. Strategies and technologies to mimize GHG emissions per unit mass of preserved
food
2. Individuation of objective parameters useful to cobine assessment of sustainability and food safety
3. Production of biodegradable, recyclable food contact materials
4. “Food miles” reduction strategies for specific products
Parma, 8 maggio 2008
Challenges 1. Rational use of natural resourches
2. Development and evaluation of biotechnologies in sustainable agriculture
Deliverables 1. Development of technologies for real time detection of water and
nutrient status of soil and plants
2. Identification of key target for breeding in terms of fertilizers, pesticides, water
GOAL 4. DEVELOPING AND IMPLEMENTING SUSTAINABLE PRIMARY FOOD PRODUCTION, WITH
RATIONAL USE OF NATURAL RESOURCES.
Parma, 8 maggio 2008
Challenges 1. Development of tailored processes for extraction of fine
chemicals and natural macromolecules from food industry surplus and wastes by the mean of enzimatic or fermentative processes
Deliverables1. Expansion of enzymes, bioreactors and bioreactions
available
GOAL 5. RECYCLING AND VALORIZATION OF FOOD INDUSTRY SURPLUS, BY-PRODUCTS AND WASTES
Parma, 8 maggio 2008
GRAZIE PER L’ATTENZIONE
http://www.federalimentare.it/ Attivita/ETP-Italia/ETP-FoodForLife-Italia.asp
Parma, 8 maggio 2008