CARTIF PROJECTS

IN-PACT

Sustainable Innovation and Innovative practices in the Agri-food supply chain

Description

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.

 

Objectives

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. 

Actions

  • 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. 

Expected Results

  • 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.

Tender

JRC

Total Budget: 94,000 €
Duration: 01/01/2021 – 31/12/2021

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Responsible

Julia Pinedo

AP Researcher

julpin@cartif.es

Networking

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