EIT Food s Strategic Innovation

Transcription

1 EIT Food s Strategic Innovation Introduction In our Strategic Agenda * for 2018 to 2024, EIT Food articulated its Mission and Vision to catalyse the transformation of the food system and defined six Strategic Objectives (SOs) which link to high-level priorities to impact the whole food system. In preparation for the call for proposals for 2020, EIT Food CLC South would like to give you the opportunity to share your project ideas at our event: The Changing Nature of the Mediterranean Diet. To share your ideas, we will be sharing some poster guidelines in the coming weeks. When designing your project ideas, please make sure that they achieve one or more of the four Innovation Strategic Objectives. Given the limited time, you will be able to pitch only one of your ideas to all attendees at the event, while we will display all posters created. To help you guide your ideation, we have highlighted the below thematic topics, which are critical to create impact on the agreed Strategic Objectives. The critical aspects listed below are derived from the EIT Food's Strategic Agenda * IT+Food+)

2 Strategic Objective 1: Overcome low consumer trust EIT Food Mission and Impact: Increase the trust in the food system and the value perception of food. SO1.1 Develop citizen participation across the food supply network 1. Programs for the citizen cocreation to develop innovation in nutrition and health. 2. Increase of transparency in the food supply chain. 3. New solutions and activities to engage with citizens to increase trust in the food system. 4. Delivering products aligned with consumer preferences, acceptance and needs. 1.1 Develop programs and activities to co-create with citizens to develop new ingredients, new products, services, technologies and processes. 2.1 Providing insights to the citizens about the food system - engagement with the citizen what are the additional insights they need to trust in the transparency of food supply chain. 3.1 The use of information technologies to engage with consumers in a reliable and trusted way. 4.1 Conducting and leading consumer dialogs, studies and surveys to understand their preferences, needs and acceptances. 1

3 SO1.2 Develop a new communication culture to reach out to EU citizens 1. Public events and interactive exhibitions to raise awareness and allow consumers to experience products, services and technologies and provide feedback. The Communication team will provide their input by October Content for social media and online communication channels will be developed, allowing for rapid distribution and enabling consumer participation. 3. Communities, forums, and channels to interact with credible opinion leaders to promote nutrition and health to a broad public. 4. Increase awareness and perception towards healthy and sustainable diets within regional communities. 2

4 Strategic Objective 2: Create consumer-valued food for healthier nutrition EIT Food Mission and Impact: Contribute to achieving a reduction in both the prevalence and diet-related risk of developing metabolic syndrome in Europe. SO2.1 Informed consumers choices for nutrition and health 1. Personalized consumer interfaces, support platforms, and novel monitoring devices to enable consumers to make better food choices. 1.1 Diagnosis tools to better understand individual metabolism (both genetic and microbiota) to guide individuals on their food intake. 1.2 Deliver commercially viable and affordable personalized nutrition solutions to various target groups. 1.3 Clear product labeling and devices to provide all relevant information. 2. Educational Programs and Nutrition Coaching. 2.1 High-end technologies easy and affordable to reach the mass consumer by means of educational programs. 2.2 Explain which are the consequences of not following healthy eating habits. 2.3 Programs on nutritional coaching including food shopping and meal preparation. 3

5 SO2.2 Superior composition (healthy in, negative out) 1. Cap the presence of negative ingredients (e.g. salt, sugar, saturated fats) and/or residues (e.g. antibiotics, pesticides). 2. Develop products and processes to increase the consumption of positive nutrients. 1.1 New strategies for the reduction of negative ingredients (e.g. salt, sugar, saturated fats) and/or residues (e.g. antibiotics, pesticides). 2.1 Rework current products with increased nutritional value (e.g. using sustainable ingredients). 2.2 Develop new technologies, raw materials and solutions to be able to make healthy and tasty products. 2.3 Provide food tailored to special needs (e.g. pregnant women, elderly, kids, etc.) through fortification of relevant micro and macro nutrients. 4

6 SO2.3 Convenient individualization at the point of consumption 1. Enable consumers to meet their nutritional needs by highly modular and convenient food concepts (restaurants, food services and home kitchens). 1.1 Fostering novel collaborations with consumers to develop new healthier food products using innovative home appliances. 1.2 Develop new recipes, ingredients and processes to enable restaurants and food services to provide more personalized nutritional products in a commercially viable way. 5

7 Strategic Objective 3: Connectivity and transparency build a consumercentric connected system EIT Food Mission and Impact: Increase connectivity and transparency of the food system to provide added value for the consumer and the industry at the same time. SO3.1 Fully connected digital supply network 1. Creation of a demand driven manufacturing and delivery network through digitalization. 1.1 Develop and implement the tools for digitalization of processes, products and services. 1.2 Invest in software related skills and set up of digitalization standards. 2. Reduction of complexity and improved efficiency of the supply chain to save resources and reduce waste. 2.1 Develop (digital) tools and processes to connect all relevant actors across the food system. 3. Improve Safety, real time traceability, quality and sustainability of ingredients for the top five globally traded commodities. 3.1 Combine digitalization and new sensor technologies to steer and improve efficiency in the food value chain. 4. Development of new business models and value creation. 6

8 SO3.2 Food system transparency and integrity 1. Allow food system transparency to consumers by developing tools and digital solutions that provide information about product, processes, ingredients, supply chain, and the environmental impact. 1.1 Data-based connected and smart systems that empower customized consumer diets. 1.2 Transparent real time ingredient/product/meal information that allow consumers to make sustainable food choices. 1.3 Develop tools that leverage data analytics or establish a live-time surveillance across the whole food system (alert system). 2. Establish new digital trusted channels through which consumers are connected with the food system. 2.1 Allow consumers to receive customized diet recommendation based on actual intake data (e.g. food, ingredients, portion size, patterns over time, deficiency, frequency of food intake, etc.). 2.2 Enable consumers self-monitoring of their diets based on their preferences, acceptance and dietary needs. 7

9 Strategic Objective 4: Enhanced sustainability through resource stewardship EIT Food Mission and Impact: Substantial reduction of environmental impact of the food chain (from producer to consumer) based on a circular bio-economy approach. SO4.1 Tackle hotspots in the environmental footprint 1. Consumer accepted sustainable food and beverage alternatives made with eco-friendly (processing) technologies. 1.1 Technologies and processes for a notable reduction in food waste generation and increased sidestream recycling upon production. 1.2 Technologies and processes allowing a notable reduction in GhG emission, water and/or energy consumption or water pollution upon production. 1.3 Technologies to help protect and restore biodiversity. 2. Enabling consumers to reduce waste, emissions and (natural) resources through avoidance and recycling. 3. Solutions for avoidance and recycling of side-streams. 4. Consumer accepted sustainable packaging alternatives. 2.1 Consumer and eco-friendly home devices for in-home food waste avoidance and/or recycling. 3.1 Industry solutions for avoidance and recycling of side-streams in a commercially viable way. 4.1 Technologies for sustainable packaging for foods and beverages 8

10 SO4.2 Increase market penetrations of ingredients from sustainable, alternative sources 1. Consumer accepted sustainable foods and beverages derived from alternative sources. 1.1 Technologies, processes and the usage of major macro and micro nutrients and energy sources (e.g. carbohydrates) made from alternative, sustainable sources (e.g. plants, residues, algae, wild marine sources, fungi, yeast, insects). 2. Consumer accepted sustainable foods and beverages derived from sustainable agriculture practices (e.g. vertical farming, precision farming, biofortification). 2.1 Technologies to enhance sustainability and/or sustainable production of established major macro and micro nutrients and energy sources (e.g. carbohydrates) by means of e.g. biofortification, precision agriculture and sustainable intensification. 9

11 SO4.3 Drive circular excellence by valorising side streams 1. Consumer accepted sustainable food and beverage alternatives made from food waste- and/or side-streams. 1.2 Technologies, products, processes and business models for waste- and side-stream valorisation for use in food and beverage production (edible) in a commercially viable way. 2. Consumer accepted sustainable non-food alternatives made from food waste- or side-streams (e.g. packaging). 2.1 Technologies, products, processes and business models for waste and side-stream valorisation for use in non-food products, e.g. packaging, furniture (non-edible) in a commercially viable way. 10