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