News - TRAFOON
News
First Organic Food System Programme Press Release
Organic Food System Programme Earns Recognition by United Nations Action Framework Positioned for a Busy Next Five Years Around the World
The Sustainable Food Systems (SFS) Programme of the United Nations’ 10-Year Framework on Sustainable Consumption and Production (10YFP) has endorsed the Organic Food System Programme (OFSP) as one of its eight Core Initiatives. Organic food systems are posed as a model for sustainability and can serve as living laboratories for continued learning and improvement, integrating science and research with real-world examples. With our partner organizations and involved individuals on all continents OFSP helps share the benefits of organic practices with interested initiatives and across all of society.
As a prominent example and manifestation of Organic 3.0, it brings organic out of its current niche into the mainstream, and positions organic systems as part of the multiple solutions needed to solve the tremendous challenges faced by our planet and our species. OFSP’s contribution to the UN-10YFP is structured through its commitment to 8 concrete deliverables over the next 5 years, combining scientific study with practical implementation that spreads healthy consumption patterns and ecologically sound production systems around the planet.
OFS as model and living laboratory
David Gould, Program Facilitator at IFOAM – Organics International: “We need to change the thinking from food chain to food system. More people need to be aware of the connection between farming and eating, and together with more institutions play an active role in bringing healthy food to the table. They should be enabled to make informed choices and incentivize better practices.”
Jostein Hertwig, member of the steering committee and CEO of BERAS - International in Sweden: “The real potential of the Organic Food System Programme flows from the close interrelations and processes between scientists, actors in the food chain, NGOs and authorities, in working together for practical implementation at local levels. Starting with the dedicated networks of FQH - Food Quality and Health, IFOAM – Organics International, and BERAS, this in an invitation for others also to join.”
The Organic Food System Programme is comprised of a growing number of partner organizations and individuals seeking to transform communities toward true sustainability based on regenerative production practices, healthy diets and sustainable lifestyles. By aligning with its like-minded initiatives of the 10YFP’s Sustainable Food Systems Programme, new opportunities for synergy and positive impact are on the rise. OFSP welcomes more collaboration. Specifics are detailed on our website: ww.organicfoodsystem.net
G-STIC Student & Research Challenge 2017
The G-STIC 2017 Student & Research Challenges encourage students and junior researchers to come up with innovative ideas on new technological solutions that hold great potential for achieving the SDGS (Sustainable Development Goals).
These Challenges provide a unique opportunity to join the dialogue on technologies for the SDGs. In addition, participants can win a free participation in G-STIC 2017 (Brussels, Belgium - October 23-25), where you can meet and discuss with international science, technology and innovation experts.
Timeline:
February 15th - May 15th: Registration & Submission
May 15th - June 30th: Participation in online peer review
If you are interested you can find a flyer with more information below or you can visit the official website.
vation experts.
FoodConnects - EIT Food (Sustainable Supply Chain from Resources to Consumers)
The European Institute of Innovation and Technology (EIT) announced the winning team selected to set up EIT Food, a new pan-European partnership bringing together leading businesses, universities and research organisations. Its mission: to boost innovation, growth and job creation and put Europe at the centre of a global revolution in food.
FoodConnects – winner of EIT Food (Sustainable Supply Chain from Resources to Consumers) – is a consortium of 50 partners from 13 countries, including PepsiCo Inc., the University of Hohenheim, Fraunhofer, the University of Cambridge, the Polish Academy of Science, Robert Bosch GmbH, the Autonomous University of Madrid and Sodexo SA. Thomas Hofmann from the Technical University of Munich, the key coordinating partner, said ‘We are thrilled to win. Our partnership will put Europe at the centre of a global revolution in food innovation and production. We will do this by delivering products, services and ideas that will contribute to the safety and sustainability of food across Europe. EIT Food will support the creation of 350 start-ups in the next seven years to help us achieve our goals.’
The winning team was selected following a competition launched in January 2016 and a thorough evaluation by external experts and the EIT Governing Board.
‘The main factor behind the decision was the potential to create innovations needed to address critical challenges for today’s societies. EIT Food is an excellent partnership that will generate growth and job creation, the top priority for President Jean-Claude Juncker’s Commission. Our task now is to rapidly launch this partnership so that they can boost innovation,’ said Peter Olesen, Chairman of the EIT Governing Board.
EIT to boost set up in the first year
To facilitate EIT Food’s launch, the EIT will provide the winning partnerships with a start-up grant of up to EUR 4 million to ensure that it is fully operational as soon as possible. Provided that they achieve the expected results, EIT Food could receive funding in the range of EUR 400 million from the EIT over the coming years. In addition, it is expected to attract significant funding from other sources of private and public sector investment, multiplying the investments made by the EIT.
https://eit.europa.eu/eit-community/eit-food
"Open to Innovation Conference"
The TRADEIT and Trafoon Networks invite you to a joint closing conference titled - Open to Innovation: Networks for the sustainability of Traditional Food Sector in Europe. This event will share a vision for the future development of the SME food sector in Europe.
This vision has emerged from 3 years of regional engagement with SMEs, SME associations and researchers across Europe. The conference will present outcomes, best practices and recommendations from the TRADEIT and Trafoon projects with a special focus on:
- Vision for the Development of SME Food Sector in Europe
- SME Case Studies: Successes and Impacts of the TRADEIT & Trafoon Projects
- Best Practice Developed on Knowledge Exchange to SMEs
- Integrating Entreprenneurial Thinking into Food Research Centres
- Role of Networks and Intermediaries for the Support of SMEs
The TRADEIT and Trafoon Networks are composed of key actors in the food sector, including food producers, regional SME networks, food industry associations, enterprise development experts and leading research and innovation centres from across Europe.
For more information and registration, please visit the Website
October 19-20, 2016, Brussels, Belgium
Call for Organic Innovations is now open!
Innovation is crucial for the development of the organic sector. By launching a Call for Innovations, TP Organics invites farmers, researchers and companies from the organic and other sectors to propose innovative solutions to one of the following needs of the organic sector:
- Innovation for animal health and welfare in organic production systems
- Increasing productivity and quality in organic arable farming
- Improving the transparency of the organic value chain
These are the themes of 2016 Call that are based on the priority topics identified by the TP Organics Strategic Research and Innovation Agenda. The call closes on 12 September 2016. The authors of the best solutions will have the opportunity to present their innovation at the second edition of the Organic Innovation Days on 6 December 2016 in Brussels (first edition).
Book Publcation: Regulating Safety of Traditional and Ethnic Foods
The book Regulating Safety of Traditional and Ethnic Foods (ISBN 9780128006054) has now been published and is available from the Elsevier store and other retailers.
Key features:
- Addresses the need for balance in safety regulation and retaining traditional food options
- Includes case studies from around the world to provide practical insight and guidance
- Presents suggestions for developing appropriate global safety standards
Follow this link for detailed information.
Release date: November, 25, 2015
Trainee in the area of food safety (BEUC)
BEUC is offering a trainee program in the field of food safety for period of 6 months.
BEUC has a membership of 41 well respected, independent national consumer organizations from 31 European countries. BEUC acts as the umbrella group in Brussels for these organisations and its main task is to represent their members and defend the interests of all Europe’s consumers.
The program includes:
- Monitoring key developments at EU level on food safety issues
- Helping develop position papers and briefing on food safety issues
- Conducting specific research on topics related to food safety
- Attending conferences and meetings on food safety organized by the EU institutions and other stakeholders.
Please find attached the flyer for the announcement.
Submission deadline: January 31, 2016
Publication in Science and Public Policy
The manuscript ‘Worst case scenarios’ vs actual processes of food & health research funding decision-making in Europe (Khan et al. 2015) has been submitted to Science and Public Policy journal (SPP)!
Book Pre-order: "Regulating Safety of Traditional and Ethnic Foods"
The first edition of the book "Regulating Safety of Traditional and Ethnic Foods" is now available for pre-order on the Elsevier Website under the following link.
Description
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.
Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.
Release Date: December 11, 2015
Questionnaire for the identification of needs and challenges of food companies
European FooD-Studies and Training Alliance
The ERASMUS+ Knowledge Alliance project will establish an independent “EuFooD-STA Centre” (virtual platform plus physical hubs) as a legal and organisational frame for international and sustainable collaborations between industry and academia in the food sector.
Involved are 7 universities, 2 food companies and 7 multiplier organisations and training providers based in Austria, Belgium, France, Germany, Greece, Italy, Netherlands, Portugal, Spain, Switzerland and UK.
The independent “EuFooD-STA Centre” will enhance on the one hand innovative education & training for students, targeted towards the needs of the industry and thus increasing their employability and on the other hand innovative continual professional development (CPD) for academic and company staff by facilitating experience exchange.
These will be achieved by:
- work and training experiences through industrial and university placement
- promoting of best practices of already existing training materials and methods
- joint academic/company tutoring and supervision
- joint development of guidelines for the design and implementation of joint “industrial master” curricula
- joint development of a CPD programme and certification scheme for company and university staff
- joint development of trainings material, modules, courses, etc. to improve existing academic curricula and CPD training
- development of a digital library consisting of tutorials, recorded webinars, online courses, etc., a multilingual database and an e-learning platform
To achieve our goals first of all we need to identify the needs and challenges of food companies.
Please help us by filling out a short questionnaire about the needs of your food company.
The questionnaire is available in English, Spanish, Portuguese, French, Greek, Italian and German.
Industry partners can train their staff and make use of placement of researchers who can collect practical experiences.
University partners can train their teaching staff, tune their study programmes, make use of modules from other Universities or new modules developed in collaboration with Industry and other academic partners.
The independent “EuFooD-STA Network” is open to other Universities, food companies and multiplier organisations & training providers.
To be involved, please fill in the membership application form.
Website
Food science clarified -Taste of Science, a free magazine
Taste of Science is a web-based platform that provides information in the form of small articles about different food-related subjects to support small and mid-sized enterprises (SMEs). The website is realized by TRAFOON's partner organization TRADEIT and The European Federation of Food Science & Technology (EFFoST).
Their website also features an event-ticker that shows the most recent and upcoming food conferences workshops and events.
Taste of Science
Book Release: "Food Waste Recovery: Processing Technologies and Industrial Techniques"
This book acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. It is also an essential reference for research outcomes.
The book was organized and coordinated via Food Waste Recovery Group of ISEKI Food Association, which is the biggest network worldwide in the field of food waste recovery.
More information about the book can be found here
