1. FOODIMA Food Industry Dynamics and Methodological Advances Contract No 044283 Priority 8.1 B1.1 Sustainable Management of Europe’s Natural Resources 5th Meeting QUALITATIVE SURVEY

2. Description Task 4.5: Qualitative survey on the perceptions of the food chain actors “Small-scale surveys in Greece and Denmark in order to get insights on the perceptions of key actors of the food supply chain (producers, processors, retailers) regarding relations with up- and downstream partners, the future dynamic of the food sector, the influence of policy intervention etc.” Greece - Denmark Start month 20 End month 30 Deliverable: D4.5: A synthetic report on the perceptions of the food chain actors (m. 30)

3. Aims and scopes  Need to focus on the degree and extent of vertical integration within the supply chain and get insights on forms of bargaining, arrangements and trade.  More topics to be addressed: –Future dynamic of the food sector: world prices, CAP, GMPs –Policy intervention effects

4. Design  The aim is to define problems in the food supply chain, investigate relations with up- and downstream partners and probe into various forms of bargaining, arrangements and trade.  Special attention is paid to the degree and extent of vertical integration within the food industry and the regulation and official control ruling its function.  Also: agricultural production methods, adoption of innovative techniques and adaptation to new technologies  The interaction between food industry and consumer demand is addressed by taking into consideration food trends and food ethics.  Finally, the influence and the effects of policy intervention concerning CAP, world prices, food quality assurance and health protection are considered, while policy limitations and weaknesses are underlined by the key actors.

5. Method & application  The method employed in the qualitative research is semi-structured individual interviews, that are in-depth interviews conducted face-to-face with the respondent.  Respondents are distinguished in three groups, namely producers (cooperatives), processors and retailers,  To be conducted in Greece and Denmark  The topics of interest for each group are as follows:

6. Producers (coops) 1/2  Problems regarding operation and management of the cooperatives  Problems and feasibility of collaboration and effectiveness of economic arrangements with: –producers-members –processors –private firms / retailers  Advantages and disadvantages of direct sales to retailers  Potentials for integration with processing industries  Potentials for commercializing their products in cooperative super markets / shops  Feasibility of supervising the production techniques used by their members  Information on and promotion of innovative production techniques to producers-members

7. Producers (coops) 2/2  Bio-produce, pest management, environment: –Development of integrated pest management / promotion of biobased pest management –incitement and promotion of organic produce –Quality assurance of the agricultural produce –Activity for environmental protections –Sensitiveness towards consumer needs and health protection –Point of view regarding ethical issues (i.e. GMPs, irrigation with recycled water)  Influence of CAP reform on agricultural production and competitiveness in the agricultural sector (world prices)  Suggestions regarding CAP limitations and weaknesses / proposals for policy improvement  Future of the food sector

8. Processors (1/2)  Problems regarding operation and management of the food industries  Problems and feasibility of collaboration / effectiveness of economic arrangements with: –suppliers (cooperatives and farmers) –retailers  Potentials for vertical integration within the food industry: –Feasibility of supervising the production techniques used by their suppliers –Collaboration with key suppliers & customers in: R&D, supply chain design, manufacturing and distribution, sales administration  Adoption of innovation and research –for improving food processing techniques (e.g. antimicrobial resistance) –Promotion of biobased products and processing –Insurance of health safety and risk minimization of foodborne diseases  Quality assurance of the food provided

9. Processors (2/2)  Adaptation to food trends: –Changing spending patterns / world economic crisis –Ageing consumer base that shapes changing demands –Consumers preference for healthy diet –Busy consumer demand for convenience –Development of new foods to help achieve caloric balance  Provision of food ingredients labelling and usage of eco- friendly food packaging  Perceptions on food prices in both national and global level  Perceptions on ethical issues - GMPs  Influence of EU food legislation and competitiveness in the food industry  Suggestions regarding EU food legislation limitations and weaknesses and proposals for policy improvement  Future of the food sector

10. Retailers (1/2)  Problems regarding operation and management of the food sector  Problems and feasibility of collaboration / effectiveness of economic arrangements with: –producers in case of direct purchase –wholesalers –processors  Potentials for vertical integration within the food industry –Information on and control of the production and processing techniques used by suppliers –Collaboration with key suppliers in: R&D, supply chain design, manufacturing and distribution  Ethics on promoting / selling: –GMPs –organic food  Quality assurance of the food commercialized

11. Retailers (2/2)  Adaptation to food trends: (as for processors)  Control of food ingredients labelling and food packaging  Perceptions on food prices in both national and global level  Control of food quality of imports  Participation in and / or financing of healthy diet promotion programs  Influence of EU food legislation and competitiveness in the food industry  Suggestions regarding EU food legislation: limitations and weaknesses and proposals for policy improvement  Future of the food sector