CONVEGNO “ITALIAN FOOD FOR LIFE”
FIERA DI PARMA, 8 MAGGIO 2008
FEDERALIMENTARE
Servizi 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 – UniPg
Giovanni Lercker - UniBo
Maria Rosaria Milana – Istituto Superiore di Sanità
Francesco Morari – UniPd
Giorgio Morelli – INRAN
Mauro Moresi – Università della Tuscia
Bruno Notarnicola – UniBa
Luciano Piergiovanni - UniMi
Flavio Salvador – CRA – Ist. Sp. per la Frutticoltura
Marco Silano – ISS
Maurizio Vurro – CNR/ISPA - Bari
Communication,
Training &
Technology Transfer
Food &
Health
Food
Quality &
Manufacturing
Food Safety
Food &
Consumer
Sustainable
Food Production
Food Chain Management
Parma, 8 maggio 2008
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)
2)
System analysis methodology for describing parameters of
sustainability over the whole food chain (hybrid approach)
LCA methodology for sustainability of italian food chain
Deliverables
1.
2.
Appropriate sustainability indicators development
(envinronmental, economical and social)
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.
1.
2.
3.
4.
1.
2.
3.
4.
Chellenges
Identify relevant factors for the sustainability of European agro food
production systems
Enforce a holistic genomic approach to ensure sustainability
Competition between bioenergy and agri food production
New idea of collaboration between small typical products producers
and large consumption products
Deliverables
Presentation and selection of different scenarios for the european
agro food productions
Holistic genomic approach enforced
Proposal on competitiveness between bioenergy and agri food
production
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.
2.
3.
4.
Development of combined processes for manufacturing food products in
order to minimize GHG emissions
Development of combined approaches in order to increase the recollection
and reprocessing of post consumed packaging
Development and optimization of taylored recyclable or biodegradable
materials suitable for food contact
Increase of efficiency of food transport systems and distribution modalities
Deliverables
1.
2.
3.
4.
Strategies and technologies to mimize GHG emissions per unit mass of
preserved food
Individuation of objective parameters useful to cobine assessment of
sustainability and food safety
Production of biodegradable, recyclable food contact materials
“Food miles” reduction strategies for specific products
Parma, 8 maggio 2008
GOAL 4. DEVELOPING AND IMPLEMENTING
SUSTAINABLE PRIMARY FOOD PRODUCTION, WITH
RATIONAL USE OF NATURAL RESOURCES.
Challenges
1.
2.
Rational use of natural resourches
Development and evaluation of biotechnologies in sustainable
agriculture
Deliverables
1.
2.
Development of technologies for real time detection of water and
nutrient status of soil and plants
Identification of key target for breeding in terms of fertilizers,
pesticides, water
Parma, 8 maggio 2008
GOAL 5. RECYCLING AND VALORIZATION OF FOOD
INDUSTRY SURPLUS, BY-PRODUCTS AND WASTES
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
Deliverables
1.
Expansion of enzymes, bioreactors and bioreactions
available
Parma, 8 maggio 2008
GRAZIE PER L’ATTENZIONE
http://www.federalimentare.it/ Attivita/ETP-Italia/ETP-FoodForLife-Italia.asp
Parma, 8 maggio 2008