Food - Solutions for Agri-food Sustainability in the Mediterranean

Prof Claudio ROSSI
Department of Biotechnologies, Chemistry & Pharmacy
University of Siena
TUSCAN FOOD QUALITY
CENTER
T. F. Q. C.
International Center for
Promoting Food Products and
Food Quality
PRESENTATION & PURPOSES
The Center was founded at the end of
2013 as an Association of public and
private organizations, following the
original idea of the Tuscany Regional
Government to promote and spread food
culture through the involvement of all
the operators of food chain.
ACTIONS of the T.F.Q.C.
• Information and training actions for all the
operators of food chain
• Promotion and development of research
projects, studies and surveys on:
 food quality;
 food processing and conservation;
 food safety and risk assessments;
 functional foods;
 ecological impact of food productions;
 history of traditional foods……….
MEMBERS
The Association includes 39 members,
divided into three main areas:
1.Primary agricultural production, Food
processing, distribution and
certification
2.Education, Training and Research
3.Culture, Promotion, Communication
Primary agricultural production, food
processing, distribution and
certification
Union Camere Toscane
Confagricoltura Toscana
Confcooperative Toscana - Fedagri
Confederazione Italiana Agricoltori
Toscana
Federazione Regionale Coldiretti
Toscana
Fondazione "La prova del Nove"
Legacoop Agroalimentare Toscana
Q-Certificazioni S.r.l.
Associazione Cuochi Fiorentini
Unione Regionale Cuochi Toscani
Dievole spa
Lilium S.r.l.
Podere forte
13 Members, including
most of the tuscan
agricultural organizations,
consumers’cooperatives,
and some private
companies
Education, Training and Research
Accademia dei Georgofili
Consiglio Nazionale delle Ricerche
Consorzio Interuniversitario INAS
CRA-ABP Firenze
EGOCreaNET
Fondazione A.R.E.A.
I.C.Studio - Scuola EMAS Ecolabel
Toscana
I.S.I.S. "G. Vasari"
Istituto Alberghiero "Aurelio Saffi"
Scuola Superiore Sant'Anna
Università degli Studi di Firenze
Università degli Studi di Pisa
Università degli Studi di Siena
13 Members
including the Tuscan
scientific communities
(Universities of Florence,
Siena and Pisa, National
Research Council, High
School Institutes, Academy of
Georgofili, other research and
educational institutions)
Culture, promotion, communication
Accademia della Fiorentina
Accademia Italiana della Cucina
ARTEX
Centro di Studio e
Documentazione sul Castagno
Federmanagement
Fondazione Verrocchio
LRComunicazione
Osservatorio dei Mestieri d'Arte
RTV38 S.p.A.
Studio Commerciale Laura Morini
Via dei Locavori Fondazione
Onlus
Fondazione Gino Bartali Onlus
MBH - Making BusinessHappen
13 Members
including education and
dissemination agencies,
cultural and scientific
foundations, and
Academies of Italian
Cuisine
ORGANIZATION of the T.F.Q.C.
• The Board: 5 members, including the
President as legal representative of the
Association
• The Technical and Scientific
Committee: 10 experts (internal or
external) with an advisory role, in the
supporting the Board and the Assembly
of Members
ACTIVITIES 2015
In the frame of the Regional Plan Agriculture
and Forestry (PRAF 2014), the Project “Food
educational activities and improvement of
Tuscan Food Products” submitted by T.F.Q.C.,
has been co-funded by the Tuscany Region
The project includes 4 different actions, mainly
aimed to promote food culture and to encourage
deeper interactions among food producers and
researchers engaged in the food area
Food educational activities and improvement
of Tuscan Food Products
PROJECT ACTIVITIES
Food: Taste and Health
Food Chain of Typical Tuscany Food & Wine
Food Safety
Tuscan “Spin-offs” Network in Agri-Food Sector
INFO
Web site:
http://www.tuscanfoodqualitycenter.com
E-mail:
info@tuscanfoodqualitycenter.com
New Deal for Waste
N&W@STE
H2020-WASTE-2015
Waste: A resource to recycle, reuse and recover raw materials
WASTE-7-2015
Ensuring sustainable use of agricultural waste, co-products and by-products
http://ec.europa.eu/research/participants/portal/desktop/en/opportunities/h2020/topics/2115-waste-7-2015.html
Partnership
GERMANY
PPM, Magdeburg
DIL, Quakenbrück
IGV, Nuthetal
FERMTEC, Berlin
Free University of Berlin
THE NETHERLANDS
TNO, Groningen
Hanze University ,Groningen
FINLAD
JAMK University, Jyväskylä
VVT, Espoo
Seinäjoki University, Seinäjoki
Southern Ostrobothnia, Seinäjoki
BioGTS, Jyväskylä
LITHUANIA
Kaunas University of Technology (KTU)
FRANCE
VERTECH GROUP, Nice
SPAIN
LEITAT, Barcelona
ITALY
University of Siena
University of Firenze
University of Pisa
University of Perugia
University of Bologna
ENEA, Matera
Theorema Srl, Roma
Green Engineering Srl, Colle Val d’Elsa
HUNGARY
ReGenBio Lab Kft. Poroszló
CYPRUS
TALOS, Lefkosia
Many agriculture products are not economically sustainable on
the basis of the main products only. Examples: Cereals, Olive oil,
Tomatoes, etc…
By-products use and valorization can be the solution toward a
sustainable agriculture in terms of economy, social and
environmental stability
Biomass Sources
According the Directive 2001/77/EC of the European Community
biomass is
“the biodegradable fraction of products, waste and residues
from agriculture (including vegetal and animal substances),
forestry and related industries, … … …”
Agricoltural Residues
Agroindustrial Residues
Forestry Residues
BIOMASS
SOURCES
Manure
Algae & Seaweeds
Agricultural-, Agroindustrial-, Forestry Residues:
a resource that can be valorised
OFFERING A SOLUTION TO Environmental problems
Economical issues
…. a significant fraction of biomolecules is lost after industrial
processing, being discarded into the residual matter…..
proteins, fibres, polysaccharides, sugars, polyphenols, carotenoids
drugs
nutraceuticals
cosmetics
biopolymers
biofuels
 by-products that can represent the starting material for other processes
 raw materials not in competition with food chain
Project Basic Idea
SOLUTION
AGRICULTURAL WASTES
AGRICULTURAL BY-PRODUCTS
AGRICULTURAL CO-PRODUCTS
MANURE
CHEMICALS
PHARMACEUTICALS
FOOD
FEED
HEAT
BIOFUEL
POWER
“Waste: A Resource to Recycle, Reuse and Recover Raw Materials Towards a near-zero
waste society”
Our need is to reduce the production of food wastes and possibly increase the value of
agriculture wastes, co-products and by-products, that are currently not properly taken
care from an environmental and economic point of view
Three Level Project
1) Knowledge Development
2) Technological Development
3) Multi-actors Interaction Strategy
Knowledge
Conoscenza
Multiactor
+
Interactions
Objectives
Progettazione
Technological
Industriale
Development
Obiettivi Realizzativi
Completi
The end-users of the design, development, construction and operation of the
Biorefineries will include:
agricultural producers
agro-industrial businesses
public & private research centres
designers
businesses (products, public & private institutions)
SOLUTION
AGRICULTURAL WASTES
AGRICULTURAL BY-PRODUCTS
AGRICULTURAL CO-PRODUCTS
MANURE
CHEMICALS
PHARMACEUTICALS
FOOD
FEED
HEAT
BIOFUEL
POWER
Biorefinery Concept
Biorefining is the sustainable processing of biomass into a
spectrum of marketable products and energy
The Biorefinery is a Plant with a
multiple processing strategy in which
residues are processed together to
produce: Food Chemicals, Materials,
Fertilizers, Energy and many others
potential products at “Near-Zero Level
Residues”
Integrated, Multipurpose
Biorefinery
Food
Forestry/
lignocellulosic
biomass
BIOREFINERY
Non food crops
AgriFood byproducts & waste
Biobased Chemicals
Pharma
Biomaterials
Chemical
Biofuels
Textile
Cosmetics
Energy
Fuels
Water,Feeds,Fertilizers
GHG emissions reduction in EU: ~50%
(compared to fossil alternatives) by 2020
EU bio-based market:
€200 billion by 2020
Circular Bio-Economy Model
Agricultural
products
FOOD
Fertilizer
s
Manure
Straw
Waste
Fibers,
End products,
Raw Materials
Pharma,
Chemicals,
Cosmetics
ENERGY
Collection
Storage
BIOREFINERY
The possible SOLUTION for
Agriculture residue recovery is
not a Biorefinery, but a
Cluster of Biorefinery for the
agricultural residue treatment
FINAL TARGET: CLUSTER of BIOREFINERIES
BIOREFINERY
BIOREFINERY MODEL
The model can be applied in the geo-context
where agricultural waste are largely
available, like the Southern rim of the
Mediterranean Area
Examples of Biorefinery Activity
Tomato
Main product: Tomato Paste
By-Products: Skin (Ingredients for pasta
and bread production or Feed,
Lycopene extraction); Seeds (Tomato
oil production: Food or Cosmetic
ingredient); Gel
Olive Tree
Main Product: Olive Oil
By Product: Pomace, for antioxidant
complex extraction or used as Feed
Olive
Leaves,
for
antioxidant
extraction,
of Secoiridoids like
Tyrosol, Hydrytyrosol, Oleuropein and
Lignans
PROJECT ABSTRACT
WP 5
ANALYSIS OF
BIOLOGICAL
EFFECTS OF
NEW
FORMULATED
PRODUCTS
WP 6
VALIDATION
THE
EFFICIENCY OF
NEW
PRODUCTS
from
by-products, coproducts and
waste
by «in vitro» e «in
vivo» studies
through on-farm
experiment and
scaling-up
WP 7
ANALYSIS OF THE BEST AVAILABLE TECHNOLOGIES for energy production
WP 13
SOCIO-ECONOMIC ANALYSIS
of agro-industrial by-product
valorisation and new perspectives for
sustinable agriculture
WP 11
FEASIBILITY STUDIES AND BUSINESS PLANS of possible regional
Biorefinery settlements in the investigated areas
WP 12
ENVIRONMENT ASSESSMENTS (LCA, SEA, ETV,…)
WP 14 - Dissemination, exploitation, communication
WP 10
COMPARATIVE ANALYSIS OF METHODS AND
PROCEDURES for chemical & energy processing
WP 4
FORMULATION
OF NEW
USE/PRODUCTS
WP 9
DESIGN OF A PLANT
for chemical & energy yield maximization
WP 3
CHEMICAL
CHARACTERIZ
ATION
OF EXTRACTS
WP 8
LAB SCALE INTEGRATED PLANT
for chemical and energy recovery
through on-farm experiment and scaling-up
WP 2
OPTIMIZATION
OF THE BEST CHEMICAL EXTRACTION
METHODS
from agro-industrial by-products, co-products
and waste
WP 1
SURVEY
OF BY-PRODUCTS, CO-PRODUCTS AND
WASTE
in the agro-industrial sector
WP 0 - Project Management
THANK YOU
Agriculture is still the main productive activity for
many European Regions