IN-PACT (“Sustainable Innovation and Innovative practices in the Agri-food supply chain”) is a financed tender by JRC (EC/JRC/SVQ/2020/MVP/1225) in which it will be study the sustainable innovation and innovative practices among the agri-food supply chain in the european union, to respon to how we are in the transition trend towards a more sustainable food system.
From how food is produced (primary production) to how it is processed, packaged, transported, sold, from small, medium, large companies even associations and organizations involved, how it is consumed and how waste is recycled including its enitre policiy frameowrk, all these aspects affect the food system as safety, nutrition and health.
To assess with a holistic approach, the innovative sustainable practices that have been carried out or will be implemented in the near future along the entire food chain in the European Union including the interaction with the government and policy challenges; taking into account the context and the economic, social and environmental impact; identifying competencies, synergies and barriers across different actors and policy makers, all at local, european and global levels.
- Bibliographic review about the art state of the sustainable and innovative practices along the food chain.
- Conducting semi-structured surveys to obtain information on the innnovative processes carried out by the different operators of the food chain in the UE, which will be used for the design of the online questionnaire.
- Dissemination of the online questionnaire to 22,000 EU entities to obtain information on innovative processes carried out bydifferent operators of the food chain.
- Study the results of the surveys (semi-strcutured and online) to understand the consistency in innovative practices between the different operators in the food supply chain.
- Main innovative practices in sustainability implemented in the different links of the food supply chain in the UE: primary production, secondary, trasnport, logistic, marketing and distribution and consumption.
- Main drivers, barriers and expected implications at three sustainable dimensions (economic, enviromental and social).
- Type and description of the main innovative practices.
- Function of the different actors implied.
- Effect of the transition at the food system.
FUSILLI project focuses on supporting cities to facilitate their transition towards more sustainable food systems, in line with Food2030 priorities. Combines the expertise of 34 partners from 13 countries including cities, universities, SMEs, NGOs and industries.
The “COLOR” project is a collaborative business initiative aimed at providing solutions to one of the most important needs of the food sector today: the reduction of acrylamide in industrially processed foods.
Application of new technologies on the development of a nutritionally improved iberian bacon. Reducing the sodium content in the formulation and limiting nitrites/nitrates.
INBEC Project try to promote and develop a sustainable economy through innovation and business cooperation. To this end, it is proposed to use a methodology that maximizes the potential of the Bioeconomy.
The INPULSE Operating Group (GO_INPULSE) was created to strengthen the cultivation of legumes in Spain and reduce the external dependence of protein for feed through the joint work of different actors.
ALTERNFEED aims to obtain sustainable alternatives to the use of fishmeal and fish oil or Krill in the manufacture of aquaculture feed giving added value to several alternative ingredients at the same time, in order to take advantage of the characteristics of each and its synergies.
GO_INSECT investigate the possibilities of insects as a source of alternative and sustainable protein for food and identify the necessary requirements that ensure the technical-economic viability of projects related to industrial breeding of insects
The progress of studies in this area, will allow to specify diets based on the specific requirements of each person and will allow to determine a personalized nutrition for populations with common characteristics, particular groups and individuals
The PROALI Project develop the application of new technologies for food development, searching for opportunities in new matrices that can be used for the formulation of flours aimed at groups of young people, focusing on gluten-free raw materials.
The CRUCAMI project develops and formulates new snacks and meat products cooked from beef jerky.
The objective is the launch of new snacks and cooked meat products pastrami type from cecina.
The CIEN PROGRESO Project develop innovative solutions for protein processing and its application in new food products adapted to population groups with specific needs.
INNOLIVO uses new technologies and processes for the development of innovative olivar products intended for new international markets of high added value
The CAMPOFRÍO project studies and develops a process for reducing salt content in cured ham. Development of a salt content evaluation system in sliced cured ham with on-line NIR technology.
The DINAMO project is responsible for the development and validation of nanocapsule and nanostructure production technologies of active molecules with functional properties for food use.