1. KNOWLEDGE-BASED BIO-ECONOMY 8 GIUGNO SAN BENEDETTO DEL TRONTO Dr. Daniele Rossi Chairman of the CIAA Research Group – Brussels Co-chairman of the European Technology Platform “Food for Life” Chairman of the national Technology Platform “Italian Food for Life” Director General of Federalimentare - Italy Administrator of the SPES GEIE - Rome

2. THE EUROPEAN AGRO-FOOD INDUSTRY IN FIGURES Turnover € 836 billion (2,6%) Largest manufacturing sector in the EU (13.6%), ahead of the automobile and chemical industries Value added as a share of GDP 1.8% Employment 4.0 million people Leading employer in the EU manufacturing industry (13%), ahead of the fabricated metal and machinery & equipment industries 282,600 companies Fragmented industry Formal R&D as a % of food and drink output 0.24% in 2004 Still insufficient formal R&D expenditure, but informal 1,6% in 2004 Exports € 48 billion (+5.3% compared to 2004) Imports € 43 billion (+5.5% compared to 2004) Trade balance €4.5 billion Net exporter of food and drink products EU market share of global export market 20% (24% in 1997) Shrinking share of EU exports in global markets San Benedetto del Tronto, 8 June 2007 Source: Data processing and estimates CIAA

3. THE ITALIAN FOOD & DRINK INDUSTRY Second manufactoring sector central element Along with agriculture, induced activity and distribution, the Food and Drink Industry is the central element of the first economic sector of the Country. 70% of the national agricultural raw materials. Industry buys and processes 70% of the national agricultural raw materials. ambassador of Made in Italy in the world Industry is generally recognized as the ambassador of Made in Italy in the world considering that almost 80% of the Italian agro-food export is represented by high quality industry brands. A pillar of the national economy San Benedetto del Tronto, 8 June 2007 Source: Data processing and estimates Federalimentare

4. Source: data processing and estimates Federalimentare on ISTAT data 2006 THE ITALIAN FOOD & DRINK INDUSTRY: BASIC FIGURES (CURRENT VALUES) 2006 (estimates) 2005 San Benedetto del Tronto, 8 June 2007

5. TOTAL TURNOVER BY PRODUCT (2006) 26% San Benedetto del Tronto, 8 June 2007 Source: Data processing and estimates Federalimentare

6. TOTAL DIRECT EMPLOYMENT OF THE ITALIAN FOOD & DRINK INDUSTRY Source: Data processing and estimates Federalimentare San Benedetto del Tronto, 8 June 2007

7. WHAT IS A BIO-BASED ECONOMY? Bio: from Greek bios = life Economy: from Greek oikonomos = oikos (a household) + nemein (to manage) An economy based on biotechnology that uses renewable raw materials to produce products and energy! The term “bio-economy” covers all industries and economical sectors! San Benedetto del Tronto, 8 June 2007

8. OBJECTIVE OF THE KNOWLEDGE-BASED BIO-ECONOMY The transition to a knowledge based Bio-Economy has the objective of bringing together science, industry and other stakeholders, to exploit new and emerging research opportunities that address social and economic challenges. Source: European Commission San Benedetto del Tronto, 8 June 2007

9. BENEFITS OF THE BIO-BASED ECONOMY ECONOMIC  REDUCE COSTS, BETTER CONTROL OF PRODUCT PROPERTIES  NEW PRODUCT AND MARKET OPPORTUNITIES  IMPROVED BALANCE OF TRADE AND ENERGY ENVIRONMENTAL  POLLUTION PREVENTION  GREEN FUELS, CHEMICALS AND MATERIALS  REUSABLE AND RECYCLABLE PRODUCTS SOCIAL  RURAL AND ECONOMIC DIVERSIFICATION AND GROWTH  DEVELOPING COUNTRIES CAN ACCESS THE BIO-BASED ECONOMY  IMPROVEMENT IN HUMAN/ENVIRONMENTAL HEALTH/QUALITY OF LIFE San Benedetto del Tronto, 8 June 2007

10. VII FP 2007/2013 - FOOD, AGRICULTURE, FISHERIES AND BIOTECHNOLOGY Sustainable production and management of biological resources from land, forest and aquatic environments. Fork to farm: food, health and well being. Life sciences and biotechnology for sustainable non-food products and processes. Source: European Commission San Benedetto del Tronto, 8 June 2007

11. HOW TO BRING STAKEHOLDERS TOGETHER: TECHNOLOGY PLATFORMS Framework to unite stakeholders around: a common “vision” for the technology concerned. mobilization of a critical mass of research and innovative effort. definition of a Strategic Research Agenda. Source: European Commission San Benedetto del Tronto, 8 June 2007

12. Food Quality & Manu- facturing Food & Health Food Safety Sustainable Food Production Food & Consumer Communication, Training & Technology Transfer Food Chain Management EUROPEAN TECHNOLOGY PLATFORM FOOD FOR LIFE San Benedetto del Tronto, 8 June 2007 Source: Food for Life

13. Key Success Factors re position European Food Industry 2020 responsive to consumer needs and preferences  differentiated and cross-culturally sensitive consumer (re-) connect through active participation  transparency, trust and confidence balanced towards health and sustainability  corporate social responsibility through added value products  instead of commodities FOOD & CONSUMER San Benedetto del Tronto, 8 June 2007 Source: Food for Life

14. FOOD & CONSUMER Ensuring that the healthy choice is the easy choice for consumers Measuring consumer behaviour in relation to food Developing comprehensive models of consumer food choice processes Promoting effective interaction with consumer groups and consumers directly through communication and public participation Developing strategies to induce behavioural change in order to improve consumer health and social responsibility (through healthier food choices) San Benedetto del Tronto, 8 June 2007 Source: Food for Life

15. FOOD & HEALTH Delivering a healthy diet Understanding brain function in relation to diet Understanding dietary effects on immune and intestinal function Understanding the link between diet and metabolic function (obesity and associated metabolic disorders) Understanding consumer behaviour in relation to health and nutrition San Benedetto del Tronto, 8 June 2007 Source: Food for Life

16. Well-Being/ Appearance Age Add life to years HEALTHY AGEING: GOAL San Benedetto del Tronto, 8 June 2007 Source: Food for Life

17. BRAIN-FUNCTIONSIMMUNE- & INTES- TINAL FUNCTIONS METABOLIC-FUNCTIONS infants, children adolescents/adults elderly reprogramming of energy-balance optimising cardio- vascular health improve resistance to common infections improve gut functions cancer prevention Nutrition and cognitive function „brain conditioning“ diet & imprinting of immmune systems allergies optimizing development minimizing disease risk reprogramming of satiety control preventing sarcopenia optimizing bone health slow aging processes preventing of immune function decline preventing cognitive decline target degenerative diseases The KEY research needs life stage San Benedetto del Tronto, 8 June 2007 Source: Food for Life

18. societal needs consumers needs science needs THE BIG PICTURE Improve education on healthy life style Kindergarten, schools Extend university programs along food- health chain Measures of Trust Better science writers Get SME´s in food & health area Metabolic health Immune functions Brain functions Life stage Ageing Metabolic syndrome Bone health Nutritional systems biology Bioinformatics New imaging techniques minimal invasive techniques New measures food intake Fuse HTS food metabolome and human food intake Gut Flora meta-genomics San Benedetto del Tronto, 8 June 2007 Source: Food for Life

19. FOOD QUALITY & MANUFACTURING Developing value-added food products with superior quality, convenience, availability and affordability Producing tailor-made food products Improving process- and packaging design and process control Improving understanding of process-structure-property relationships Understanding consumer behaviour in relation to food quality and manufacturing San Benedetto del Tronto, 8 June 2007 Source: Food for Life

20. FOOD QUALITY & MANUFACTURING San Benedetto del Tronto, 8 June 2007 Source: Food for Life

21. FOOD SAFETY Assuring safe foods that consumers can trust Predicting and monitoring the behaviour and fate of relevant known and emerging biological hazards Predicting and monitoring the behaviour and fate of relevant known and emerging chemical hazards including toxins of biological origin Improving risk assessment and risk-benefit evaluation Developing tools to ensure security of the food chain Understanding and addressing consumer concerns with food safety issues San Benedetto del Tronto, 8 June 2007 Source: Food for Life

22. Product Design Process Design Product Manufacture Supply Chain Consumer Use Safe Formulation Safe Process Safe Distribution SAFE PRODUCT “Safety by Design” Safe Use FOOD SAFETY BY DESIGN Raw Materials San Benedetto del Tronto, 8 June 2007 Source: Food for Life

23. ACHIEVING SUSTAINABLE FOOD PRODUCTION Understanding of the sustainability of food production and supply in Europe Research on scenarios of future European food production and supply Developing sustainable processing, packaging and distribution Developing and implementing sustainable primary food production Understanding consumers and their behaviour regarding sustainable food production San Benedetto del Tronto, 8 June 2007 Source: Food for Life

24. Industrial, ecologic, (LCA, …) Land Use Fisheries Efficiency Productivity Diet choices Waste, Resource use, water LCA/ LCcosting / value chain Protein supply Implication of trade agreements, social aspects The pillars of Sustainability Environment A Society A Economy Consumers B Food & pack Industry, distributors & retailers C Agricultural Production D E Scenarios, 4 th dimension San Benedetto del Tronto, 8 June 2007 Source: Food for Life

25. FOOD CHAIN MANAGEMENT Managing the food chain Identification of relevant possible future scenarios Stabilizing markets and supporting food chain dynamics Improving the innovation potential of the food chain Supporting competitiveness through integration Participation of small producers in the emerging complex food chain operations Integrating food chain management and the consumer San Benedetto del Tronto, 8 June 2007 Source: Food for Life

26. Farmer Consumer FOOD CHAIN MANAGEMENT Source: Food for Life San Benedetto del Tronto, 8 June 2007

27. COMMUNICATION, TRAINING AND TECHNOLOGY TRANSFER Source: Food for Life San Benedetto del Tronto, 8 June 2007

28. ITALIAN FOOD FOR LIFE « Italian Food for Life » brings together national key stakeholders of the agro-food sector (the food industry, farmers’ representatives, agrochemical and breeding companies, retailers, researchers, processors, consumer organisations, regulatory bodies, policymakers and governments) to enhance investment in research and development and stimulate innovation in this area. San Benedetto del Tronto, 8 June 2007 Source: Italian Food for Life

29. Will stimulate research and technological innovation in the agro-food sector at a national level. Will strengthen the scientific and technological basis of our food and drink industry. Will encourage the development and international competition, especially to help the Small and Medium Enterprises. ITALIAN FOOD FOR LIFE The technology Platform “Italian Food for life” is a unique opportunity not only to promote the coordination of the research activity of primary products and nutrition, assuring whether the direction, whether enough critical mass, but also to guarantee transfer of know-how to the companies. San Benedetto del Tronto, 8 June 2007 Source: Italian Food for Life

30. THE KEY DATES Launch of the National Technology Platform of the Italian Food & Drink Industry (Rome, July 5th 2006). Final presentation of the Italian Food for Life Technology Platform (Bologna, November 27th 2006). 1st Meeting of the Food for Life National Technology Platforms (Rome, April 14th 2007). San Benedetto del Tronto, 8 June 2007 Source: Italian Food for Life

31. HOW TO DIFFUSE A EUROPEAN KNOWLEDGE- BASED BIO-ECONOMY BETWEEN SMEs: INTERGENERATIONAL TRANSITION (FATHERS & SONS) INTEGRATION SME’s – UNIVERSITIES – APPLIED RESEARCH CENTRES STAGES IN BIOECONOMY SUPPLIERS DEMAND – PULL BY THE RETAILERS-CONSUMERS NEW “SCIENCE” LANGUAGES ON F&D INDUSTRY ACCESSIBILITY TO COMPETENT SOURCES ACADEMY “TRAINING THE TRAINERS” San Benedetto del Tronto, 8 June 2007

32. THANK YOU! San Benedetto del Tronto, 8 June 2007