Archive for December, 2014

“CONSOLIDATION OF FOOD SAFETY, CHALLENGES FOR THE FUTURE”

AGRICULTURAL UNIVERSITY OF TIRANA
7th Newsletter read more »

Transnational speaking opportunity in Republika Srpska, Bosnia and Herzegovina

Transnational speaking opportunity organized by Ministry of Agriculture, Forestry and Water Management of Republic Srpska and LIR Evolution read more »

6th Newsletter

AGRICULTURAL UNIVERSITY OF TIRANA
6th Newsletter

FOCUS GROUP AND ADRIATIC SEMINAR CYCLE
25TH NOVEMBER 2014

1

On 25 November in Tirana was organized a special event with participants who belonged to different focus groups. More than 80 persons attended the event, out of which 25 were from partnergroups and 60 participants came from Albanian different group of interest.

2

 

 

The Albanian project manager presented the main goal and the objectives of WELLFOOD Project.

 

 

 

 

 

WELLFOOD refers to the faith in the products we consume, high innovation and food safety standards along the supply chain: from farming to processing and marketing. WELLFOOD aims strengthening the innovative capabilities of the agro-food sector, both through knowledge exchange between Adriatic Countries and creation of the ADRIFOOD CLUSTER, a network of researchers, technicians, enterprises, producers, consumers share know-how and develop new ideas about food quality and safety.
The stakeholder were presented with the project transnational dimension and its objectives:
- strengthening the exchange of knowledge among enterprises, research centres, producers and consumers on food quality and safety and healthy lifestyles;
- improving the innovation abilities in the agri-food sector for the growth and the development of the Adriatic area;
- raising consumers’ awareness on the most relevant findings on research and innovation in agri-food sector (quality and healthy food)

3

The impact of WELLFOOD is addressed to four main target groups:
CONSUMERS AND CITIZENS
WELLFOOD allows the consumer to access the entire production process in full transparency (thanks to the ADRIFOOD CLUSTER), so as to safeguard product quality and increase the awareness on the latest innovations linking food to well-being.
ENTERPRISES
WELLFOOD is a chance for growth and development in the agro-food industry, thanks to its innovative approach to nutrition and to its focus on building strong relationship among producers, research centres and consumers.
RESEARCH
WELLFOOD aims at strengthening the innovation capability of agri-food sector by sharing knowledge among researchers from Adriatic Countries mainly through the implementation of the ADRIFOOD CLUSTER and mobility actions.
THE PUBLIC SECTOR
The exchange of knowledge and methodologies, together with the transfer of good practices, will help Central and Regional Governments in improving food and health legislation and policies.
Participant to the Focus Groups had the chance to discuss with the different actors related to the agro-food value chain coming from Adriatic countries, exchange knowledge, opinions and best practices and find innovative solutions for reviving the sector.

4 5

To settle the Focus Group activity, participants were divided in different groups: Consumers, Buissines and Researchers/public institution. For each group was selected a moderator which, raised the following thematic, but not only:
• Innovative processes in the agro-food sector (each territory reports experiences on its products)
• What do you think about the Adrifood Network, expressed in the WELLFOOD HUB? How can it be improved in term of content, general organization, etc…? The WELLFOOD hub is a web template that collect and spread information about the project area products, including:
• the entire production process (Traceability), nutritional and health information of products
• product quality

At the end the three moderators summarised the presented problems which affect on project impact .
The conclusions of the meeting are listed below:

I. Public Institutions and research – focus group

6

1.Challenges
• Cooperation for promoting innovative processes
• Different existing approaches on innovative food
• Lack of traceability schemes
• Weak education and information
• Low capacity to orient innovation to local needs

2. Role of research
• Bottom up approach is required to respond to business and consumers concerns
• Applied research is required to address the main needs
• Funding is limited on regards to safety-Donor driven approach is available
• Better cooperation with policymaking

7 8

3. Role of public institutions
• Traceability to increase trust on products
• Address the need for regional branding
• Cooperate with producers for promoting the healthy product
• Support advisory services for the promotion of products
• Educate consumers through different campaigns and media advertising
• Improve the rule of law equally for the small and large producers
• Further improve legislation on regards to food safety and quality

4. Suggestions for WELLFOOD
• More space on promoting new products in the hub
• Expand information on the developed countries practices and innovative methods to promote trust
• Stronger promotion toward the Bussines and consumers by using the hub

II. Focus group-Bussines and Consumers

9 10

1. Challenges
• Distrust in food safety – particularly outside EU
• Small farm structure
• Informality
• Low consumer awarness and education about food quality and safety
• Gaps in institutional framework
• Limited access in information – lack of trust in information (eg. Label)

11 12

2. Innovation experiences
• Origin (country, territory, authoctone variety)
• Treacibility, certification and branding
• Diversificaiton and added value (aromatised cheese, olive oil
• Sustainability (enviroment, socioeconomic, health (glutten free, no GMO))
• Communication
• Collective action
• Health dimmension

3. Origin
• Origin, is signal of quality and safety – geografic certification.
• Promotion of authoctone varieties – also in line with diversification.
• Information about special feautures-atributes of special territories and methods of production.
• Origin and territory – related to agritourism too.

4. Tracebility
• Important to have tracability systems in place
• Tracebility systems should be enforced by public entities, but private systems are of added value and complementary
• Private certification are added value – eg. Territory quality and safety certifications.
• Informality hinders tracability.
• Consumer awarness for food tracability and certifications is needed.

5. Diversification
• Local producers are small – cannot compete in the world market with commodities.
• Different innovative forms of diversification – eg olive oil with herbs, cheese with herbs – combined with territorial profile – enable sucessful diversification.
• Promotion of authoctone varieties.
• Promotion of territorial certifications.

6. Sustainability
• Socio-economic sustainability , eg. Fair trade
• Environmental sustainability – methods of production that imply less soil erosion, avoiding GMOs, etc.
• Overall good agriculture practices.
• Example – using varieties that are resistant or tolerant to diseases, which are not modified genetically.
This issues are more important in the agenda of EU countries but should be considered for other countries such as Albania too.

7. Communication
• Improving consumer awarness and education about food safety and quality, eg. Notion of organic food.
• Consumer education
o schools – to empower consumers to judge about food quality themselves – eg. sensory testing education.
o Tasting in public spaces (eg. Supermarkets)
• Providing all necessary information in the labels.
• Informative and promoton platforms – eg. Wellfood hub

8. Collective action
• Small farms – diseconomies of scale. Cooperation is needed to improve efficency.
• Certifications are economically viable on on collective action basis
• Territory certification is viable in the case of collective action, eg producer groups.
o Developing clusters

9. Health dimension
• Safe Food versus healthy food.
• Emphasing the dimension of health benefit of various products and diet – combined with communication dimension.
• Examples:
o Olive oil (in general, and herbs specifically)
o Honey (in general and from varous medicinal plants specifically)
o Use of Rye flour production and integral cereals.

In the second part of the event was organised the IV Transnational Adriatic Seminar (Albanian speakers).
In this event were invited speakers from public institutions and researcheras well as from successful in business, expert in the field of enterprise inspection and consumer association. Their presentations were received with great interest by participants and were exchanged questions and discussions between participants. The program realized is as follow:

13

 

 

 

1. Pamela Radovani ‘Joint venture offood operators and National Food Authority for the evaluation, management and communicationofrisk” National Food Authority

 

 

 

14

 

2. Ilirian Postoli ‘Food safety issues in processing plants’, Miniinvest, Albania

 

 

 

 

 

15

 

 

 

3. Vjollca Vladi ‘National Institutes of Reference and the Institute of Food Safety and Veterinary in Albania’

 

 

 

16

 

174. Ilir Mehmeti ‘Recent trends and challenges of the olive growing and olive processing industry in Albania’

 

 

 

5. Fatmira Bicaku ‘ Consumer knowledge regarding Food quality, safety and standarts ” Albanian Consumer Association

5th Newsletter

Marche Region
WP2 Transnational speaking opportunity in Brussels
21 October 2014
5th Newsletter

1

On 21 October 2014, Marche Region in cooperation with ASSAM (Regional Agency for Agro-food Sector Services) and the whole WELLFOOD partnership successfully arranged a transnational event in Brussels to promote the WELLFOOD project and the quality products of the Adriatic-Ionian territories. The event, held in the Regional Branch Office, has been divided in two main sessions, the morning session dedicated to the local operators dealing with food and the afternoon part were EU representatives were invited.

2

During the morning the WELLFOOD project partners presented to the food operators their excellence products and the close connection between food and territory as added value. From honey to olive oil, cheese and wine, the operators had the occasion not only to know but also to taste the products.

3 4 5 6

The afternoon has been dedicated to present the WELLFOOD project, the methodology and the expected results and to discuss with the speakers about the approach towards agro-food of the new programming period policies and the tools that they can offer to promote the sustainable development.

7

Roberto Berutti – agriculture attaché at Italian representation to EU presented the strategy and the approach of the Italian Presidency while Joanna Mouliou, DG Regio, explained the new programming framework with a focus on the forming Adriatic- Ionian Macroregio

 

 

 

 

 

8

 

 

 

Mr Boscaleri, Tuscany Region policy officer and ERIAFF network coordinator, explained the role of the network in promoting and transfer innovation among regions and states.

 

 

 

9 10

The event was also the occasion to present ongoing EU projects tackling WELLFOOD issues and exchange best practices about food innovation and promotion: Francesca Perretta presented the LOCFOOD project- co.-financed under INTERREG IV C Programme, methodologies and achievements while Cristina Frittelloni, representing the Municipality of Fermo, introduced the Gstranomiccities project- co-financed under the URBACT II Programm