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. 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 - Food Quality & Manu- facturing Food & Health Food Safety Sustainable Food Production Food & Consumer Communication, Training & Technology Transfer Food Chain Management

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 1) System analysis methodology for describing parameters of sustainability over the whole food chain (hybrid approach) 2) LCA methodology for sustainability of italian food chain Deliverables 1. Appropriate sustainability indicators development (envinronmental, economical and social) 2. 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 1. Identify relevant factors for the sustainability of European agro food production systems 2. Enforce a holistic genomic approach to ensure sustainability 3. Competition between bioenergy and agri food production 4. New idea of collaboration between small typical products producers and large consumption products Deliverables 1. Presentation and selection of different scenarios for the european agro food productions 2. Holistic genomic approach enforced 3. Proposal on competitiveness between bioenergy and agri food production 4. 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 1. Development of combined processes for manufacturing food products in order to minimize GHG emissions 2. Development of combined approaches in order to increase the recollection and reprocessing of post consumed packaging 3. Development and optimization of taylored recyclable or biodegradable materials suitable for food contact 4. Increase of efficiency of food transport systems and distribution modalities Deliverables 1. Strategies and technologies to mimize GHG emissions per unit mass of preserved food 2. Individuation of objective parameters useful to cobine assessment of sustainability and food safety 3. Production of biodegradable, recyclable food contact materials 4. Food miles reduction strategies for specific products Parma, 8 maggio 2008

7. Challenges 1. Rational use of natural resourches 2. Development and evaluation of biotechnologies in sustainable agriculture Deliverables 1. Development of technologies for real time detection of water and nutrient status of soil and plants 2. Identification of key target for breeding in terms of fertilizers, pesticides, water GOAL 4. DEVELOPING AND IMPLEMENTING SUSTAINABLE PRIMARY FOOD PRODUCTION, WITH RATIONAL USE OF NATURAL RESOURCES. Parma, 8 maggio 2008

8. Challenges 1. 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 1. Expansion of enzymes, bioreactors and bioreactions available GOAL 5. RECYCLING AND VALORIZATION OF FOOD INDUSTRY SURPLUS, BY-PRODUCTS AND WASTES Parma, 8 maggio 2008

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