an integrated and sustainable cnr project for the …. logrieco.pdf · integration of expertises...

CIBO & SALUTE:AN INTEGRATED

AND SUSTAINABLE CNR PROJECT

FOR THE ITALIAN AGRO-FOOD

SYSTEM

“EXPO 2015: lessons learned” - DiSBA ANNUAL CONFERENCE

Dr. Antonio F. Logrieco Milan, 24 - 25 November 2015

Main streams and international challenges CNR-DISBA role and approach Contribution to innovation for Agri-Food CI&SA project Conclusions

Key topics

Accessibility Safety Security Traceability Sustainability Food wastage (loss + waste) Health Market

7B population

30% food wastage

25% contaminated food

International Challengesmore than 200 food-related diseases

351,000 associated deaths

40%: The percentage of people under the age of 5 who suffered from food-borne diseasesUS$1 trillion1.6 B tons

Data referred to 2012-2015, WHO, FAO

Relatore

Note di presentazione

one-third of all food produced worldwide, worth around US$1 trillion, gets lost or wasted in food production and consumption systems. 1 in 4 calories intended for consumption is never actually eaten. Every year, consumers in industrialized countries waste almost as much food as the entire net food production of sub-Saharan Africa (222 million vs. 230 million tons) The amount of food lost and wasted every year is equal to more than half of the world’s annual cereals crops (2.3 billion tons in 2009/10) Unsafe food containing harmful bacteria, viruses, parasites or chemical substances, causes more than 200 diseases - ranging from diarrhoea to cancers. Foodborne and waterborne diarrhoeal disease kill an estimated 2 million people annually, including many children and particularly in developing countries. in the United States, foodborne diseases result in 37.2 million illnesses, 228,744 hospitalizations, and 2,612 deaths each year per capita food availability has risen from about 2220 kcal/person/day in the early 1960s to 2790 kcal/person/day in 2006-08, while developing countries even recorded a leap from 1850 kcal/person/day to over 2640 kcal/person/day. This growth in food availability in conjunction with improved access to food helped reduce the percentage of chronically undernourished people in developing countries from 34 percent in the mid 1970s to just 15 percent three decades later. (FAO 2012, p. 4)

European food industry

Source: Data and trends of the European Food and Drink Industry , 2013-2014

A complex problem

Relatore


one-third of all food produced worldwide, worth around US$1 trillion, gets lost or wasted in food production and consumption systems. 1 in 4 calories intended for consumption is never actually eaten. Every year, consumers in industrialized countries waste almost as much food as the entire net food production of sub-Saharan Africa (222 million vs. 230 million tons) The amount of food lost and wasted every year is equal to more than half of the world’s annual cereals crops (2.3 billion tons in 2009/10)

2ndsector of Italian IndustryCompetitiveness in national

and international market Introduction of products and

process innovationTraining for young

entrepreneurship Identity, variety, tradition and

innovation

Italy

1.7M enterprises12.7M ha cultivation

45B € agrifood production

15% PIL (GDP)

Mediterranean Diet

31.5 B € agriculture production

Relatore


2014 il valore aggiunto dell'agricoltura ammonta a 31,5 miliardi di euro (ISTAT) Nel 95% dei casi le aziende agricole sono direttamente gestite dal coltivatore stesso, che nel 90% dei casi ha più di 40 anni (i proprietari over 55 sono il 62%) con ovvie conseguenze sul ricambio generazionale. La superficie agraria investita a orti familiari ammonta a circa 31.896 ettari

Italian food industry

Problems Answers Integration of expertises Specialization Technology evolution Globalization (trade, food

cultures, resources,people, raw materialsand products)

Role of consumers International regulation

DISBA: catalyst forknowledge and assetsintegration

National pool leader for agri-food research

Privileged speaker forkey information

Main player fornetworking

CI&SA Project

Improving and developing the Italian food system by finding proper and efficient solutions to meet and address: new and increasing food needs food safety food sustainability1st step for capitalizing the CNR interdisciplinary research in agri-food by a joint project

Integrated participation

Food and production

Foodand safety

Food and Well-being

DISBA- Agrifood and Biological Sciences

7 CNR Departments, 68 InstitutesDISBA - Agrifood and Biological Sciences

DSCTM - Chemical Sciences and Materials Technology

DSB - Biomedical Sciences

DSFTM - Physical Sciences and Technology of Matter

DTA - Earth and Environment

DIITET - Engineering, ICT and Technologies for Energy and Transport

DSU - Social Sciences and Humanities, Cultural Heritage

3 Italian Public Research Institutions (EPR) INRIM - National Institute of Metrological Research

SZN - Stazione Zoologica Anton DohrnOGS - National Institute of Oceanography and

Experimental Geophysics

CI&SA concept

Functional foodsand

nutraceutic compounds

Food, agriculture and environment

Nutrition and human Health

Nutrition and diseases

Made in Italy and traceability

Food safety

ICT, Smart Technologies and Social Innovation

Food and production

Foodand safety

Food and Well-being

Food and productionFood, agricultureand environment

Functionalfoods and nutraceuticcompounds

• New functional foods (snacks, yogurt, diary products, drinks)

• New whole-grain doughes• New ready-to-eat products• Gluten-free products• New sustainable marine-

vegetal- waste food sources: jellyfish, insects, algae

• New genetic and metabolicmarkers

• Sustainable agronomic techniques• NGS techniques• New fermentation starters• Climate Database• New sustainable business model• Biomonitoring• Recycle of waste

Food and Well-being

Nutrition and human health

Nutritionand diseases

Nutrition and individualgenetic profile:• Microbiome• Immunome• Metabolome• Epigenetics

Food for prevention:• Food and neurodegenerative

diseases: Food and Alzheimer, Food and Parkinson

• Food and obesity• Food and cancer

Food and SafetyMade in Italy traceability

Food Safety

ICT, Smart Technologies and Social innovation

• Integrated platform for pathogendetection

• New portable devices forcontaminant detection

• Array of sensors for detection

• Array of sensors for sustainableproduction

• Smart active packaging• Big Data Analytics• UAV system for Precision Farming• Customized diet• Legal framework for novel foods

• DNA Barcoding• Markers for traceability• Micro-Biochip for OGM

detection

CI&SA in Post EXPO scenario

Ci&Sa is an Open project to additional external contributions.It will represent a strong opportunity to: tackle and implement EXPO’s insights harmonize internal research in DISBA integrate and complement interdisciplinary Institutes &

Departments within CNR strenghten the Italian Research in the Agri-Food International

Scenario through an common approach

CI&SA perspective for CNRCI&SA will represent:• An unique plaftorm supporting

innovation for the Italian agrifoodSMEs and Industry

• The National pole for agrifoodresearch, able to attract otherinstitutions and expertises

• The Strategic player to addressupcoming challenges at global level

• The Key partner for joint research in Horizon 2020 framework

Thank you for your attention

Antonio F. LogriecoISPA CNR Director

A basis for future researchHORIZON 2020

an integrated and sustainable cnr project for the …. logrieco.pdf · integration of expertises...

Documents