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CONVEGNO “ITALIAN FOOD FOR LIFE” FIERA DI PARMA, 8 MAGGIO 2008

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. Communication,. Training &. Technology Transfer. Food. Food &. Quality &. Health. Manu-. facturing.

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CONVEGNO “ITALIAN FOOD FOR LIFE” FIERA DI PARMA, 8 MAGGIO 2008

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  1. 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

  2. Communication, Training & Technology Transfer Food Food & Quality & Health Manu- facturing Food Safety - Food & Sustainable Consumer Food Production Food Chain Management 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 Parma, 8 maggio 2008

  3. SUSTAINABLE FOOD PRODUCTION OBIETTIVI GENERALI Parma, 8 maggio 2008

  4. GOAL 1:UNDERSTANDING OF THE SUSTAINABILITY OF FOOOD PRODUCTION AND SUPPLY IN ITALY WITH EXTENDED LCA. Challenge • System analysis methodology for describing parameters of sustainability over the whole food chain (hybrid approach) • LCA methodology for sustainability of italian food chain Deliverables • Appropriate sustainability indicators development (envinronmental, economical and social) • Identification of sustainability hot spots of several italian food chains Parma, 8 maggio 2008

  5. GOAL 2. RESEARCH ON ALTERNATIVE SCENARIOS OF FUTURE ITALIAN AGRO-FOOD PRODUCTION, PAYING ATTENTION TO RETAIL AND CONSUMERS. 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

  6. GOAL 3. DEVELOPING SUSTAINABLE PROCESSING, PACKAGING AND DISTRIBUTION, WITH ENVIRONMENTAL PERFORMANCES. Challenges • 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 • 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

  7. GOAL 4. DEVELOPING AND IMPLEMENTING SUSTAINABLE PRIMARY FOOD PRODUCTION, WITH RATIONAL USE OF NATURAL RESOURCES. Challenges • Rational use of natural resourches • Development and evaluation of biotechnologies in sustainable agriculture Deliverables • 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

  8. GOAL 5. RECYCLING AND VALORIZATION OF FOOD INDUSTRY SURPLUS, BY-PRODUCTS AND WASTES Challenges • 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 • Expansion of enzymes, bioreactors and bioreactions available Parma, 8 maggio 2008

  9. GRAZIE PER L’ATTENZIONE http://www.federalimentare.it/ Attivita/ETP-Italia/ETP-FoodForLife-Italia.asp Parma, 8 maggio 2008

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