1. Fork to Farm: FP7 and food chain research challenges, with prospects for International Cooperation
Dr Antonio DI GIULIO
Head of Unit E3 - Food, Health and Well-being
Directorate E - Food, Agriculture and Biotechnology
Directorate-General for Research
European Commission

2. Challenges for the Food chain Optimisation of resources
Outline
Challenges for the Food chain
Optimisation of resources
Intensified S&T collaboration internationally
Conclusions

3. The world’s population in 2025-2030
World: 8 billion inhabitants (today: 6.5 billions, +20%) - 97% of growth in emerging/developing economies (Asia, Africa) - 61% of population in Asia  6.5% of population in the EU
EU: 1/3 of population > 65 years (today: 1/5)
EU: 20% of population will be obese (by 2020) million will suffer from diabetes (2030)
World: 1.2 billion obese –1 billion malnourished
Sources: “The World in 2025”, European Commission, 2009.
“Saving water from field to fork”. SIWI 2008

4. The world’s economy in 2025-2030
Energy demand: 15 billion tons oil equivalents (+50%) - 90% carbon-based energy - 3% “modern” renewable energy (wind, solar, bio-fuels etc.) - EU: 70% of energy have to be imported - stable energy prices unlikely
World production doubled, Asia will produce >30% of the world GDP (EU: 20%)
World trade doubled, share of Asia will increase up to 35% (from 29% today)
Food (processed) represents only 25% of global trade
Source: “The World in 2025”, European Commission, 2009

5. Consequences for the future
Challenge malnutrition  Increase in food supply (decrease of farm land, shortage of water, climate change, competition of crops)
Increase of energy needs (and prices)  Opportunity costs
Arbitrate different political, economic and socio-ecological approaches

6. Rome declaration
Food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life.
FAO, Rome declaration on world food security.

7. Challenges in the Food Chain
Prices of raw materials
Efficiency in food chain management
Assuring food quality and safety
Satisfying consumer demands for food:
 meeting basic needs
 adapted to different dietary regimes  additional health/well-being benefits  affordable prices
Innovation needed

8. Economic strategies Growth Imitation Innovation
Applying processes that have been developed elsewhere
Developing new innovative products and processes
Imitation
Innovation
Growth
Source: Adapted from A. Sentence, Economic Outlook 20 (1996) 14

9. Global research needs along the food chain
E-business
Financial markets
Consumer
markets
Food Safety and Health
Buying markets
Human
resource
environments
Supply chain
integration
Manufacturer
Retailer
Consumers
Supplier
Economy
Legal
Information
technology
trends
Demography
Tracking & tracing
Culture
Sociology
Politics

10. Changing nature of production: cause of consumer concerns
Production separated from consumption
physically – culturally - geographically
Accumulation
Transformation
Global competition
Personal choice
Satisfaction
Rising incomes
Source: Adapted from P. Lowe et al.
Trend in Food science & Technology 19 (2008)

11. Food chain losses
Source: SIWI Policy Brief: Saving water: From Field to Fork, 2008.

12. Wastage and losses in different contexts
Source: SIWI Policy Brief: Saving water: From Field to Fork, 2008.

13. Dietary choices makes a difference
Water footprint of food
All food produced, whether consumed, wasted or not, has consumed water
500 L water per 1000 kcal of plant-based food
4000 L water per 1000 kcal of animal based food
Source: FORMAS Water for Food, 2008

14. Water use all along the food chain
Source: FORMAS Water for food 2008

15. Water footprint of food businesses
Operational water footprint
Freshwater used within a business
Direct water use
Supply-chain water footprint
Freshwater used to produce all goods and services that is put into the business
Indirect water use
Picture is from

16. FP7 Structure Specific Programmes Collaborative Research
Frontier Research
Human Potential
Research Capacity

17. Specific Programme COOPERATION
KBBE - Activity 2.2: “Fork to farm”: Food (including sea-food), health and well-being
Consumer, societal, industrial and health aspects of food and feed
Nutrition, diet related diseases and disorders
Innovative food and feed processing
Improved quality and safety of food, beverage and feed
Total food chain concept 17

18. EC Strategy – Examples of funded projects and topics: total food chain and by-products/waste
FP6
Waste utilisation  BIOACTIVE-NET, EUROMEDVITRUSNET, GRUB’S UP, REPRO, SAFEWASTES
Improved sustainability in the food industry  AQUAGRIS
Novel processing methods  NOVEL-Q
Refrigeration supply chain  CHILL-ON
Budget:
29 m€
FP7
Sustainable trade  SEAT
Refrigeration technologies  Call 3
Sustainable food/feed processing  Call 3
Valorisation of by-products in food processing  Call 3
16 m€

19. Optimisation of resource use: research can provide solutions
Supplier
Processing
Distribution
Consumer
Losses in field, transport, storage
Conversion losses, storage
Spoilage and distribution losses
Storage, preparation, waste
Overeating
Technological advances to reduce losses
Reducing waste
Sustainable production
Sustainable consumption
Strategies against malnutrition
Development and harmonisation of standards
Tailored food products

20. Research can provide solutions
Supplier
Processing
Distribution
Consumer
Losses in field, transport, storage
Conversion losses, storage
Spoilage and distribution losses
Storage, preparation, waste
Overeating
Food markets and price volatility
Price stickiness
Eco-challenges and climate change
Sustainability assessments and life-cycle analyses
Food safety and environmental health:
food hazard monitoring

21. Increasing water use efficiency
Research needs:
Holistic water management along the food chain, including waste-water
Identify why – where – how losses occur
Develop techniques for reduction of losses
Increase water efficiency in processing
Sustainability indicators

22. Europe as a partner in international collaboration for mutual benefits
Role of public research to respond to global challenges
Cooperation with international partners
 SICA instrument, but all of FP7 is open
 Also Third Countries (USA, Australia, Canada etc)
 Twinning mechanism
Topics chosen according to current needs  S&T cooperation agreements
Promotion of food chain approaches  Tackling global threats like climate change
Objective-driven approach
Applied research & demonstration

23. Conclusions Strategies for improved nutrition at all levels
Adapted to needs of the target populations
Increased efficacy of the food chain:
availability of advanced technology and expert knowledge
Support multi-disciplinary research
International collaboration
Coordination and programme approaches
Science-based policy

24. Useful links EU Research: http://europa.eu./pol/rd
Sixth Framework Programme:
FP6 project catalogue for food quality and safety:
Food quality and safety research in FP6:
Seventh Framework Programme:
Research DG Site:
RTD Info Magazine:
Information Requests:
Network of National Contact Points: