RESEARCH PRIORITIES FOR THE FRUIT AND VEGETABLE SECTOR

Transcription

1 RESEARCH PRIORITIES FOR THE FRUIT AND VEGETABLE SECTOR Vegetable related projects: showcasing objectives, deliverables and outreach Filippo Arfini University of Parma Bruxelles, January research and innovation programme under grant agreement No

2 Agenda The F&V dimensions The H2020 S2F project The evaluation of sustainability for S2F F&V The Public Sector Food Procurement (PSFP) and F&V Policy consideration 2

3 The F&V dimensions Food products Market Territorial Social Technical Quality and Reputation Consumer behavior Value Chain Environment History Local Agricultural systems Social networks Social acceptance Old Vs new technologies Environmental pressure Food safety

4 The intrinsic F&V quality dimensions

5 Which problems and challenges for research on F&V in EU? Problems Challenges Reach the consumer and societal needs Generate efficient value chain management process Reach fair producers income in viable rural areas Manage technological evolutions Face new market opportunity To develop a an ex-ante and ex post policy assessment tools based on scientific basis To provide useful tools for increase sustainability of F&V chains

6 The H2020 Strength2Food Project Research, innovation and demonstration project Strong emphasis on impact able to generate innovative solutions Multi-actor project: stakeholder partners integral to the research conducted (design, execution and demonstration of research) Emphasis on knowledge exchange Develop end user materials This is a large consortium (30 partners) Partners have varying degree of prior involvement in research projects

7 The H2020 Strength2Food Project: objectives Aid policy makers and other relevant stakeholders in improving the effectiveness of current policies on food quality designations and PSFP by: developing robust methodologies and indicators for evaluating the economic, social and environmental impact of EU FQS and PSFP policies (WP3) understand farmers current engagement with quality designations and their impact on farm performance, price transmission and trade, identifying strategies for improving farmers value added (WP4) evaluating the economic, environmental and social impacts of EU FQS (WP5) evaluating the economic, environmental, nutritional and social impacts of different models of PSFP, focusing on school meals (WP6) evaluating the economic, environmental and social impacts of SFSC and local/regional sourcing initiatives (WP7)

8 The H2020 Strength2Food Project: objectives Develop and deliver effective policies for improving the overall sustainability of agriculture and capacity for balanced nutrition by: understanding how to enhance consumer confidence in, and willingness to purchase, products that are designated under FQS (WP8) evaluating good practices and developing evidence-based policy and practical recommendations to improve the operation of EU FQS, PSFP and SFSC (WP10) Demonstrate and validate how to stimulate the development of new quality markets and local food chains But also.. implementing a set of pilot initiatives and innovative actions relating to school meals (PSFP), FQS, local/regional sourcing and SFSC (WP9) behavioural change in the project by potential adaptation and impact beyond project s lifetime

9 State of the art: sustainability indicators for FQS Exhaustive list, general guidelines, but without operational method

10 The theoretical framework

11 The F&V case studies Country Organic PDO PGI Ekstra Croatia djevičansko maslinovo ulje CRES (olives) Greece Greece Hungary Italy Netherlands Poland Serbia Organic tomatoes Arilje raspberries Mila Zagoras Piliou (Zagora apple) Kalocsai fűszerpaprika őrlemény (Kalocsai paprika powder) Oppoerdoezer Ronde potatoes Milo Kastorias (Kastoria apple) Grojec Apples

12 Data Information to be collected Economy of businesses (farms, processing plants, retailers): price, gross product, added value, net margin, etc. Localization of inputs, production and consumption: exported share, location of farms and their inputs, location of processing plants, location of retailers Technical characteristics of farms: yield, input quantity, number of animals per hectare, Water and energy consumption at the different value chain levels Value chain structure and bargaining power: number of businesses per value chain level (farmers, processors, retailers), market shares, number of trials, share of long-term contracts,... Employment: number of jobs, age and gender of employees/business owners, educational level of employees/business owners,... Data sources Secondary to the extent possible (Eurostat, FADN, existing reports, ) and primary when necessary (expert knowledge elicitation, survey)

13 Data Retained indicators Price Net margin Exported share Carbon footprint (product) Carbon footprint (area) Labour/product Profit/labour Educational attainment Wage level Generational change Gender equality Foodmiles (distance) Foodmiles (carbon) Green water footprint Blue water footprint Grey water footprint Bargaining power equality Abandoned Governance indicators Knowlegdge and know-how transmissibility Local multiplier effect

14 Reference values 14

15 Draft Result c. Raspberries Gender equality index Generational change Educational attainment Price 60% 40% 20% 0% -20% -40% Net result Exported share Carbon footprint of product Organic Serbian raspberries Profit to labour ratio Labour to product ratio Foodmiles (CO2 emissions) Foodmiles (distance) Carbon footprint of land use

16 Evaluating the economic, environmental, nutritional and social impacts of different models of PSFP, focusing on school meals Parma municipality School caterer (CAMST) Dry products Fresh products Frozen products Exceptions: Fruits and vegetables Bread Cured meats contract employees Food storage/collection centre Central Kitchen - Cooking centre employees School kitchen (Cereal-based dishes are cooked and combine with sauce) School kitchen (all meals are cooked and assembled)

17 Environmental Impact Assessment To identify the carbon emissions (CO2eq) associated with supplying food items to schools in the LOW and LOC/ORG cases Economic Impact Assessment To assess the share of revenues from a school meals budget retained within a local area by performing local multiplier analysis (LM3) as well as asses other economic value indicators

18 Policy considerations Because sustainability is an intrinsic feature of F&V it is important to demonstrate and prove their sustainability level; Reliable data on sustainability increase F&V awareness to consumers and to the Society; PSFP + SFSC are a new patterns and opportunities for F&V producers specially if they are locally based and use Organic production system; Robust methodologies and research outputs support the chain management but also new agricultural policies at regional and global level; Future research activity will benefit from contributions of F&V chain actors; The S2F Consortium is happy to share with you methodologies and results

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20 Thank you for your attention Filippo Arfini In behalf of S2F Consortium