SUSFOOD 1st call 2013

The ERA-Net SUSFOOD (Sustainable Food Consumption and Production) launched its first Joint Call for proposals in February 2013.

Research project consortia could apply to three thematic call topics:

  1. Improving input, waste and side flow strategies to increase resource efficiency and provide added value in food products and food processing, manufacture, reducing input (energy, water etc.) in the food chain.
  2. Innovation in food processing technologies and food products to support a sustainable food chain.
  3. Understanding consumer behaviour to encourage a (more) sustainable food choice.

The call was organized in two sections, the section “research” in which project consortia constituted out of research organisations could apply and the section “research and innovation” in which project consortia including research organisations and industry (enterprises) could participate.

Out of 98 pre-proposals, 26 were invited to submit a full-proposal. The evaluation of the full proposals was conducted by a Scientific Expert Committee (SEC) and finally 9 full proposals were selected for funding, 3 from each topic.

More information on each of these projects, including a project abstract, are listed in the table below.

Topic 1: Improving input, waste and side flow strategies to inrease resource efficiency and provide added value in food products and food processing, manufacture, reducing input (energy, water etc.) in the food chain.

CEREAL

(abstract)

Improved and resource efficiency throughout the post-harvest chain of fresh-cut fruits and vegetables Coordinator: University of Almería (ES)

Fraunhofer  IVV (DE); RWTH Aachen University (DE); University of Alcala (ES); INIA (ES); Lappeenranta University of Technology (FI); Consiglio Nazionale delle Ricerche (IT); Luleå University of Technology (SE)

Sunniva

(abstract)

Sustainable food production through quality opti-mized raw material production and processing tech-nologies for premium quality vegetable products and generated by-products Coordinator: Nofima AS (NO) MONDRAGON GOI ESKOLA POLITEKNIKOA, S. COOP. (ES); DCM - De Ceuster Meststoffen N.V. (BE); ILVO (BE); Hendrix Distilleries (BE); KU Leuven (BE); INRA (FR); CNR-IFAC (IT); Fjordkjøkken AS (NO); Fjordland AS (NO); Bioforsk (NO); Meat Company Nowak (PL); InHort Research Institute of Horticulture (PL); Gdansk University of Technology (PL); Enbio Technology (PL); ALATA (TR); University of Mersin (TR)

BioSuck

(abstract)

Decision support system on optimized waste collec-tion by vacuum technology with simultaneous pro-duction of bioenergy from wastes Coordinator: Fraunhofer UMSICHT (DE)

IWR Ingenieurbüro für Wasserwirtschaft und Ressourcenmanagement GmbH (DE); Bilfinger Water Technologies GmbH (DE); Norwegian University of Sciences and Technology (NO); Institute for Ecology of Industrial Areas (PL)

Topic 2: Innovation in food processing technologies and food products to support a sustainable food chain.

CIBUS-FOOD

(abstract)

Computational-design and Innovative Building of Uniquely Structured Food Coordinator: KU Leuven (BE)  TNO (NE); Stichting Dienst Landbouwkundig Onderzoek (NE); Bruker microCT (BE); University of Applied Science Weihenstephan Triesdorf (DE); Biozoon Food Innovations GmbH (DE)

Sustainable&Healthy

(abstract)

Development of sustainable processing technologies for converting by-products into healthy, added value ingredients and food products Coordinator: SIK (SE)

Ruhr-Universität Bochum (DE); Technische Universität Berlin (DE); Warsaw University of Life Sciences (PL)

BIOPROT

(abstract)

Novel multifunctional plant protein ingredients with bioprocessing Coordinator: University of Helsinki (FI)

VTT (FI); University of Bari (IT); Central Research Institute of Food and Feed Control (TR)

Topic 3: Understanding consumer behaviour to encourage a (more) sustainable food choice

FOCAS

(abstract)

Food, Convenience and Sustainability Coordinator: University of Sheffiel (UK)

Bonn University (DE); Roskilde University (DK); University of Gothenburg (SE)

COSUS

(abstract)

Consumers in a sustainable food supply chain: understanding barriers and facilitators for acceptance of visually suboptimal foods Coordinator: Norwegian University of Life Sciences (NO)

Technische Universität Dresden (DE); Aarhus University (DK); Wageningen University (NE); Nofima AS (NO); SIK (SE)

SUSDIET

(abstract)

Implementing sustainable diets in Europe Coordinator: INRA-ALISS (FR)

Thünen Institute (DE); CREDA-UPC-IRTA Barcelona (ES); MTT Agrifood Research (FI) ; UMR NORT, INRA (FR); INRA UMR Eco Publique (FR); INRA UMR Gael Grenoble (FR); UMR GREMAQ-INRA (FR); Universita di Bologna (IT); Università Cattolica del Sacro Cuore (IT); Norwegian University of Life Sciences (NO); Norwegian University of Life Sciences (SE); University of Oxford (UK); SRUC (UK); National Institute for Agrarian and Veterinary Research (PT)