H2020-SUSTAINABLE FOOD SECURITY - Partners search SFS-16-2018 Towards healthier and sustainable food

  • Agnieszka Wieczorek Jetha
  • 01/10/2018
Call Information
Call Title
Towards healthier and sustainable food
Propsosal Information
The Institute on Innovation & Sustainable Development in Food Chain (IS-FOOD), from the Public University of Navarre, Spain, is searching for partners (included a coordinator) to apply to the following call:   TOPIC: Towards healthier and sustainable food (SFS-16-2018) Types of action:    RIA Research and Innovation action Model: two-stage 1st stage Deadline: 13 February 2018 17:00:00 2nd stage Deadline: 11 September 2018 17:00:00   Proposal Acronym:   (EX): Feeding from sustainable rural 2 market with health (EX): Healthier Food from sustainable rural 2 market ….   PROJECT IDEA: Consumers are demanding more and more healthier food diets, "healthy" food attributes (such as "freshness", "naturalness" and "nutritional value") and overall sustainability of production and processing methods. At the same time the renaissance of Rural areas in many European Regions is based on fostering activity innovation and sustainability in food processing. The proposal aims to develop new food products and new business models with a triple perspective ecosystem: Rural areas: based on the regional/local raw materials and products and producers Knowledge: developing those new products and ensuring and enhancing food properties: healthy, nutritional, sensory, safety; sustainability: extracting natural products from food waste, minimizing energy consumption when processing; and better food processing adapted technologies Consumer: by analyzing the key influencers on consumer decisions, perception and tasting analysis, consumer behaviour on food and engagement drivers. The project will analyse the regional ecosystem of each partner taking in mind raw materials, type of rural businesses linked to food sector, consumers’ behaviour and food decision drivers. Based on this first analysis, BBPP (Best Practices) will be selected and exchanged and later new products and technologies will be developed based on the adaptation of the Best Practices to each regional ecosystem with specific focus on new business creation. Finally there will be at least one pilot implementation per region in a network way in other to help and assess by peers.   Possible structure: WP1: Coordination, management and assurance of the Project quality. Task 1.1: Coordination and management Plan. Task 1.2: Coordination of the members actions. Task 1.3: Quality Plan and Contingency Control. Task 1.4: Economic management and payment justification. WP2: Ecosystem Analysis (regional) Task 2.1. Analysis of Regional Rural Food Businesses Task 2.2. Study Consumer drivers on food decisions Task 2.3. Analysis of rural food products properties …. WP3: Best practices exchange Task 3.1. Best Practices (BBPP) Atlas Task 3.2. Learning visits Task 3.3. Identification of regional gaps for future implementation …. WP4: New products and technologies development (ISFOOD COULD LEAD) Task 4.1. Research and develop new products based on the selected BBPP Task 4.2. Develop new and more sustainable technologies Task 4.3. Design and develop new market identification for the products ….. WP5: Network Pilots implementation implementing in rural areas focus on entrepreneuship. market validation Results assess recommendations (policy, foster measures…)   WP6: Communication, Dissemination and Results Transfer. Task 1: Participation plan and its elements design: logo, website, information leaflet… Task 2: Communication Plan and District level participation. Task 3: Communication Plan and Sectorial level participation, monitoring work group with the project stakeholders: Food producers, Research experts, Local and regional authorities, rural associations, logistic companies, technology suppliers, consumers’ associations… -    Task 4: National level results Dissemination Plan. -    Task 5: European level results Dissemination Plan.   The Institute on Innovation & Sustainable Development in Food Chain (IS-FOOD) aims to produce, innovate and promote safe, sustainable and healthy food products. IS-FOOD is composed of different research groups from both the School of Agricultural Engineering and the Faculty of Law belonging to the Public University of Navarre. Its main goal is to provide the Agrofood sector with global and integrated proposals based on its research and innovative experience to offer a solution to the current challenges and requirements continuously arising as a consequence of social changes and people’s eating habits. The researches comprising IS-FOOD have a wide experience in the different subsectors that form the AgroFood industry allowing the transfer of knowledge to the sector companies   Expertise areas: Sustainable production and quality Agrofood Innovation Consumer Focus on meat, vegetable and milk food products Revalue of food waste or food losses (including extracting natural products) developing new products Food safety and preservation Nutrition New food processing technologies (Specific pilot plants available) Food sensory testing analysis (specific facilities available) Consumer behaviour analysis and change. Field of expertise related to the topic: New products and technologies development 1. Research and develop new products based on the selected BBPP 2. Develop new and more sustainable technologies 3. Design and develop new market identification for the products   Contact: bego.vicente@unavarra.es Begoña Vicente Yenes Head of Business Development Research Institutes - Public University of Navarra www.unavarra.es/research-institutes T.:+34 948 16 94 32 / M.:+34 610 05 82 84
Project Budget
Budget to determine within the consortium
Partners Involved
ISFOOD - Research Institute for Innovation & Sustainable Development in Food Chain
Deadline for Expression of Interest
European Commission Contribution
The call expects funding requests around 7 mill €