knowledge-based bio-economy 8 giugno san benedetto del tronto dr. daniele rossi chairman of the ciaa...
Post on 15-Jan-2016
214 views
TRANSCRIPT
KNOWLEDGE-BASED BIO-ECONOMY8 GIUGNO
SAN BENEDETTO DEL TRONTO
Dr. Daniele Rossi Chairman of the CIAA Research Group – Brussels Co-chairman of the European Technology Platform “Food for Life”Chairman of the national Technology Platform “Italian Food for Life” Director General of Federalimentare - ItalyAdministrator of the SPES GEIE - Rome
THE EUROPEAN AGRO-FOOD INDUSTRY IN FIGURES
Turnover € 836 billion (2,6%)Largest manufacturing sector in the EU (13.6%), ahead of the automobile and chemical industriesValue added as a share of GDP 1.8%Employment 4.0 million people Leading employer in the EU manufacturing industry (13%), ahead of the fabricated metal and machinery & equipment industries282,600 companiesFragmented industryFormal R&D as a % of food and drink output 0.24% in 2004Still insufficient formal R&D expenditure, but informal 1,6% in 2004Exports € 48 billion (+5.3% compared to 2004)Imports € 43 billion (+5.5% compared to 2004)Trade balance €4.5 billionNet exporter of food and drink productsEU market share of global export market 20% (24% in 1997)Shrinking share of EU exports in global markets
San Benedetto del Tronto, 8 June 2007Source: Data processing and estimates CIAA
THE ITALIAN FOOD & DRINK INDUSTRY
Second manufactoring sectorSecond manufactoring sector
Along with agriculture, induced activity and distribution, the Food and Drink Industry is the central elementcentral element of the first economic sector of the Country. Industry buys and processes 70% of the national 70% of the national agricultural raw materials.agricultural raw materials. Industry is generally recognized as the ambassador of Made in Italy in the worldambassador of Made in Italy in the world considering that almost 80% of the Italian agro-food export is represented by high quality industry brands.
A pillar of the national economyA pillar of the national economy
San Benedetto del Tronto, 8 June 2007Source: Data processing and estimates Federalimentare
Source: data processing and estimates Federalimentare on ISTAT data 2006
110 billion € (+2,8%) TURNOVER (VALUE) 107 billion € (+1,9%)
+0,4 % PRODUCTION (QUANTITY) +0,9%
+0,8% PRODUCTION (QUANTITY) WORKING DAYS BEING
EQUAL +1,7
32.400 of which 6.500 with more than 9 direct employees
NUMBER OF COMPANIES 32.500 of which 6.550 with more than 9 direct employees
390.000
of which 256.000 employees
NUMBER OF EMPLOYEES 398.000 of which 260.000 employees
16,80 billion € (+10,8%) EXPORTS 15,16 billion €
13,76 billion € (+8,0%) IMPORTS 12,74 billion €
3,04 billion € (+25,6%) BALANCE 2,42 billion €
197 billion € (+2,6%) TOTAL CONSUMPTION 192 bilion €
2nd manufacturing sector (12%)after the engineering sector
POSITION WITHIN THE ITALIAN MANUFACTURING INDUSTRY
2nd manufacturing sector (12%) after the engineering sector
dairy sector (14,2 billion €), confectionary sector (11,4 billion €) wine sector (7,8 billion €) meat processing (7,7 billion €)
THE 4 FIRST SECTORS OF THE ITALIAN FOOD INDUSTRY
dairy sector (14,1 billion €), confectionary sector (11,2 billion €) wine sector (7,6 billion €) meat processing (7,5 billion €)
THE ITALIAN FOOD & DRINK INDUSTRY: BASIC FIGURES (CURRENT VALUES) 2006 (estimates) 2005
San Benedetto del Tronto, 8 June 2007
TOTAL TURNOVER BY PRODUCT (2006)
Typical products
Advanced traditional food
17%
Traditional and local food
64%
Organic food1%
New products9%
PRODUCTS BIL. € % Traditional and local food 71 64% Advanced traditional food 19 17% Typical products (PDO, PGI and wine) 9,5 9% New products (novel, functional, healthy, ready to eat, etc.)
9,5 9%
Organic food 1 1% TOTAL 110
26%
San Benedetto del Tronto, 8 June 2007
Source: Data processing and estimates Federalimentare
Trade and sales19%
Logistic and stock
9%
Administration and finance
7%
Production43%
Quality and safety controls
and management
22%
TOTAL DIRECT EMPLOYMENT OF THE ITALIAN FOOD & DRINK INDUSTRY
Source: Data processing and estimates Federalimentare
Quality and safety controls and management
85500
Logistic and stock 35100 Trade and sales 74100 Administration and finance 27300 Production 167700 Total 390000
San Benedetto del Tronto, 8 June 2007
WHAT IS A BIO-BASED ECONOMY?
Bio: from Greek bios = life Economy: from Greek oikonomos = oikos (a household) + nemein (to manage)
An economy based on biotechnology that uses
renewable raw materials to produce products and energy!
The term “bio-economy” covers all industries and economical sectors!
San Benedetto del Tronto, 8 June 2007
OBJECTIVE OF THE KNOWLEDGE-BASED BIO-ECONOMY
The transition to a knowledge based Bio-Economy has the objective of bringing together science, industry and other stakeholders, to exploit new and emerging research opportunities that address social and economic challenges.
Source: European Commission San Benedetto del Tronto, 8 June 2007
BENEFITS OF THE BIO-BASED ECONOMY
ECONOMIC REDUCE COSTS, BETTER CONTROL OF PRODUCT PROPERTIES NEW PRODUCT AND MARKET OPPORTUNITIES IMPROVED BALANCE OF TRADE AND ENERGY
ENVIRONMENTAL POLLUTION PREVENTION GREEN FUELS, CHEMICALS AND MATERIALS REUSABLE AND RECYCLABLE PRODUCTS
SOCIAL RURAL AND ECONOMIC DIVERSIFICATION AND GROWTH DEVELOPING COUNTRIES CAN ACCESS THE BIO-BASED
ECONOMY IMPROVEMENT IN HUMAN/ENVIRONMENTAL HEALTH/QUALITY OF
LIFE
San Benedetto del Tronto, 8 June 2007
VII FP 2007/2013 - FOOD, AGRICULTURE, FISHERIES AND BIOTECHNOLOGY
Sustainable production and management of biological resources from land, forest and aquatic environments.
Fork to farm: food, health and well being.
Life sciences and biotechnology for sustainable non-food products and processes.
Source: European Commission San Benedetto del Tronto, 8 June 2007
HOW TO BRING STAKEHOLDERS TOGETHER: TECHNOLOGY PLATFORMS
Framework to unite stakeholders around:
a common “vision” for the technology concerned.
mobilization of a critical mass of research and innovative effort.
definition of a Strategic Research Agenda.
Source: European Commission San Benedetto del Tronto, 8 June 2007
FoodQuality &
Manu-facturing
Food &Health
Food Safety
SustainableFood Production
Food &Consumer
Communication,Training &
Technology Transfer
Food Chain Management
EUROPEAN TECHNOLOGY PLATFORM FOOD FOR LIFE
San Benedetto del Tronto, 8 June 2007Source: Food for Life
Key Success Factors re position European Food Industry 2020
responsive to consumer needs and preferences differentiated and cross-culturally sensitive
consumer (re-) connect through active participation transparency, trust and confidence
balanced towards health and sustainability corporate social responsibility
through added value products instead of commodities
FOOD & CONSUMER
San Benedetto del Tronto, 8 June 2007Source: Food for Life
FOOD & CONSUMER
Ensuring that the healthy choice is the easy choice
for consumers
Measuring consumer behaviour in relation to food
Developing comprehensive models of consumer food choice processes
Promoting effective interaction with consumer groups and consumers directly through communication and public participation
Developing strategies to induce behavioural change in order to improve consumer health and social responsibility (through healthier food choices)
San Benedetto del Tronto, 8 June 2007Source: Food for Life
FOOD & HEALTH
Delivering a healthy diet
Understanding brain function in relation to diet
Understanding dietary effects on immune and intestinal function
Understanding the link between diet and metabolic function (obesity and associated metabolic disorders)
Understanding consumer behaviour in relation to health and nutrition
San Benedetto del Tronto, 8 June 2007Source: Food for Life
Well-Being/Appearance
Age
Add life to years
HEALTHY AGEING: GOAL
San Benedetto del Tronto, 8 June 2007Source: Food for Life
FOOD QUALITY & MANUFACTURING
Developing value-added food products with superior quality, convenience, availability and affordability
Producing tailor-made food products
Improving process- and packaging design and process control
Improving understanding of process-structure-property relationships
Understanding consumer behaviour in relation to food quality and manufacturing
San Benedetto del Tronto, 8 June 2007Source: Food for Life
Preferences, Acceptance and Needs(PAN)
Tailored Packaging
Sensory perception
Tailored food products
Structure / Formulation
Translational Process Design
Choice for processing:
Integrative process design
Miniaturised / Distributed
Raw materials from:
Bioprocessing
Separation of metabolites
……...
Qua
lity
sens
ing
; fee
d b
ack
/ fee
d fo
rwar
d c
ont
rol
Co
nsum
er level
Pro
duct leve
lP
roce
ss levelIngre
dient level
FOOD QUALITY & MANUFACTURING
San Benedetto del Tronto, 8 June 2007Source: Food for Life
FOOD SAFETY
Assuring safe foods that consumers can trustPredicting and monitoring the behaviour and fate of relevant known and emerging biological hazards
Predicting and monitoring the behaviour and fate of relevant known and emerging chemical hazards including toxins of biological origin
Improving risk assessment and risk-benefit evaluation
Developing tools to ensure security of the food chain
Understanding and addressing consumer concerns with food safety issues
San Benedetto del Tronto, 8 June 2007Source: Food for Life
Product Design
Process Design
Product Manufacture
Supply Chain
Consumer Use
Safe Formulation
Safe Process
Safe Distribution
SAFE PRODUCT
“Safety b
y Desig
n”
Safe Use
FOOD SAFETY BY DESIGN R
aw
Mate
rials
San Benedetto del Tronto, 8 June 2007Source: Food for Life
ACHIEVING SUSTAINABLE FOOD PRODUCTION
Understanding of the sustainability of food production and supply in Europe
Research on scenarios of future European food production and supply
Developing sustainable processing, packaging and distribution
Developing and implementing sustainable primary food production
Understanding consumers and their behaviour regarding sustainable food production
San Benedetto del Tronto, 8 June 2007Source: Food for Life
FOOD CHAIN MANAGEMENT
Managing the food chain
Identification of relevant possible future scenarios
Stabilizing markets and supporting food chain dynamics
Improving the innovation potential of the food chain
Supporting competitiveness through integration
Participation of small producers in the emerging complex food chain operations
Integrating food chain management and the consumer
San Benedetto del Tronto, 8 June 2007Source: Food for Life
Farmer
Consumer
FOOD CHAIN MANAGEMENT
Source: Food for Life San Benedetto del Tronto, 8 June 2007
COMMUNICATION, TRAINING AND TECHNOLOGY TRANSFER
Effective communication within the ETP and between the ETP and allits stakeholders will be crucial for its overall success.
In relation to optimising technology transfer to both industry and SMEs,it will:
identify best practice and adapt this for optimal impact within the ETP develop and exploit effective communication strategies (for research
and industry stakeholders) promote technology transfer and innovation.
Where best practice is identified outside the EU [e.g. innovation in NewZealand] the Horizontal Activities Group will facilitate contacts.
Source: Food for Life San Benedetto del Tronto, 8 June 2007
ITALIAN FOOD FOR LIFE
« Italian Food for Life » brings together national key stakeholders of the agro-food sector (the food
industry, farmers’ representatives, agrochemical and breeding companies, retailers, researchers, processors, consumer organisations, regulatory
bodies, policymakers and governments) to enhance investment in research and development
and stimulate innovation in this area.
San Benedetto del Tronto, 8 June 2007Source: Italian Food for Life
Will stimulate research and technological innovation in the agro-food sector at a national level. Will strengthen the scientific and technological basis of our food and drink industry.Will encourage the development and international competition, especially to help the Small and Medium Enterprises.
ITALIAN FOOD FOR LIFE
The technology Platform “Italian Food for life” is a unique opportunity not only to promote the coordination
of the research activity of primary products and nutrition, assuring whether the direction, whether
enough critical mass, but also to guarantee transfer of know-how to the companies.
San Benedetto del Tronto, 8 June 2007Source: Italian Food for Life
THE KEY DATES
Launch of the National Technology Platform of the Italian Food & Drink Industry (Rome, July 5th 2006).
Final presentation of the Italian Food for Life Technology Platform (Bologna, November 27th 2006).1st Meeting of the Food for Life National Technology Platforms (Rome, April 14th 2007).
San Benedetto del Tronto, 8 June 2007Source: Italian Food for Life
HOW TO DIFFUSE A EUROPEAN KNOWLEDGE- BASED BIO-ECONOMY BETWEEN SMEs:
INTERGENERATIONAL TRANSITION (FATHERS & SONS)INTEGRATION SME’s – UNIVERSITIES – APPLIED RESEARCH CENTRES STAGES IN BIOECONOMY SUPPLIERSDEMAND – PULL BY THE RETAILERS-CONSUMERSNEW “SCIENCE” LANGUAGES ON F&D INDUSTRYACCESSIBILITY TO COMPETENT SOURCES ACADEMY “TRAINING THE TRAINERS”
San Benedetto del Tronto, 8 June 2007
THANK YOU!THANK YOU!
San Benedetto del Tronto, 8 June 2007