Innovation and Sustainability in the Mediterranean Agri-Food Systems

Innovation and Sustainability in the Mediterranean Agri-food Systems

1 Name of the project: Uptake of the Product Environmental Footprint across the MED Agri-food Regional Productive Systems to Enhance Innovation and Market Value Funding Programe: Interreg MED Transnational Cooperation Programme, www.interreg-med.eu Project duration: 1/11/2016 – 31/7/2019 Budget: 2.4 M euro ERDF contribution: 2.1 M euro Website and wiki platform addresses: pefmed.interreg-med.eu; https://www.pefmed-wiki.eu/ Contact person: Caterina Rinaldi - ENEA, [email protected]

Editorial Board: Sara Cortesi, Valentina Fantin, Caterina Rinaldi (ENEA) Authors: Cristian Chiavetta, Nicola Colonna, Sara Cortesi, Antonella Del Fiore, Valentina Fantin, Valerio Miceli, Caterina Rinaldi (ENEA), Maurizio Notarfonso (Federalimentare Servizi), Françoise Gorga (ANIA), Concha Avila (FIAB), Margarida Bento (FIPA), Fotini Salta and Vasso Papadimitriou (SEVT), Tina Buh, Tjaša Gorjanc, Tatjana Zagorc (GZS), Annie Leroy and Estelle Marin (CRITT), Ricardo Alvarez and Juan Andrés Salido (DNV GL) Publisher: Chamber of Commerce and Industry of Slovenia - Chamber of Agricultural and Food Enterprises (GZS) Text review: Tina Agić Graphic design: Katarina Kranjc Printed by: Present d.o.o. Photo credits: Consorzio Tutela Taleggio, Cantine Due Palme, ENEA, Jože Verbič, project partners’ archives (Eaux de Thonon, Moulin Rossi, Sociedade Agrícola da Herdade de Carvalhoso, Lda., Oleocampo S.C.A., Argal Alimentación S.A., Delta Foods S.A., Mlekarna Planika d.o.o.), Depositphotos

E-book version is available on Wiki platform (https://www.pefmed-wiki.eu/) Printed in May 2019 Free copy, not for sale Printed on recycled paper Work carried out by PEFMED Partners in the Interreg MED Project PEFMED 2 CONTENTs

Pefmed project 5

Method and tools 7

Pilot studies 9 Cheese in Lombardy (Italy) 11 Wine in Apulia (Italy) 17 Bottled water in Auvergne-Rhône-Alpes (France) 23 Olive oil in Provence-Alpes-Côte d’Azur (France) 29 Feed in Alentejo (Portugal) 35 Meat in Catalonia (Spain) 41 Olive oil in Andalusia (Spain) 47 Cheese in Thessaly (Greece) 53 Cheese in Western Slovenia (Slovenia) 59

Position paper 65

Lead Partner and Project Partners 68 3

pEFMED PROJECT

The European project “PEFMED – Uptake of the Product sustainable development and to obtaining competitive Environmental Footprint across the MED Agri-food Re- advantages in the market. This proliferation of initiatives gional Productive Systems to Enhance Innovation and is creating confusion and mistrust of environmental in- Market Value”, running from November 2016 till July 2019, formation among the consumers and asks for companies was financed by the Interreg Mediterranean Programme to to invest large amounts of resources to comply with mis- promote eco-innovation in the food and drink industry in aligned schemes for specific markets and countries. the Euro-Mediterranean area, by coupling environmental and socio-economic aspects. THE PRODUCT ENVIRONMENTAL FOOTPRINT

THE EUROPEAN FOOD AND DRINK INDUSTRY In order to face this situation, in 2013 the European Com- mission published a Recommendation on the use of the The food and drink industry is the largest manufacturing Product Environmental Footprint (PEF) method (2013/179/ sector in the European Union in terms of turnover with EU), with the aim of supporting the development of envi- 1,109 billion € generated in 2016 by 294,000 companies, ronmentally-friendly products to be sold on the Europe- 99.1% of which are represented by SMEs. In addition, it is an market and promoting competitiveness among com- the key job provider and leading employer in Europe; in panies. PEF is a harmonised life-cycle based method to the same year it employed 4.51 million people, spreading assess the potential environmental impacts of products across all European Member States, mostly in rural areas, throughout their whole supply chain. Its main purpose is not to mention the indirect but associated jobs (Food- to increase the robustness, consistency, comparability, DrinkEurope: Data & Trends – EU Food & Drink Industry and reproducibility of the measurement of the life cycle 2018). environmental performance of products. It is based on the existing standards and methodologies, such as the In the last years, agri-food companies and consumers ISO-standards for Life Cycle Assessment, and considers have increased their awareness on sustainability criteria 16 potential impacts of the products’ life cycle on the en- and in particular on the environmental impacts caused vironment, human health, and resource use. by current consumption and production models. Several different standards and eco-labels have therefore been developed on an international level for assessing the environmental performance of products, used increasingly by companies to communicate their commitment towards 5 PEFMED OBJECTIVES Companies of different sizes participated in this pilot Within this context, PEFMED aimed to: phase. In particular, both SMEs and large companies were 1. Promote systemic eco-innovation interventions involved for the cheese and olive oil production chains, and the use of environmentally friendly technol- whereas either SMEs or large companies were involved for ogies, especially in Small and Medium Enterprises other productive sectors. (SMEs), with the purpose to increase the sustainability of Mediterranean agri-food supply chains, provid- The following sections of this document contain: ing tools, methods, and case studies. 1. the description of the PEFMED method and of the supporting tools developed during the project; 2. Guide a mind change from the traditional produc- 2. the main environmental and socio-economic results tion model towards a PEF-oriented approach, by from the project pilot phase in the nine agri-food means of training, transfer and dissemination actions, product chains as well as the identified improvement based on the results of the project pilot phase. options; 3. the PEFMED position paper, presenting the conclu- 3. Support the objectives of the Smart Specializa- sions drawn by the project partners about the use tion Strategies (S3) of the Mediterranean regions of the PEFMED method in Mediterranean agri-food involved in the project with regard to the agri-food supply chains, focused on the application of PEF and sector, also by means of an active involvement of S3 based on the experiences exchanged with all the managers of the pilot regions, who participated in the stakeholders involved in the project pilot phase. development of national roadmaps to promote the application of the PEF method to the Mediterranean agri-food sector.

PEFMED RESULTS

One of the main outcomes of the project was the development of the “PEFMED method”, which combines PEF with a set of socio-economic indicators. The PEFMED method was tested in nine agri-food supply chains in the Medi- terranean region and in six product categories: olive oil in France and Spain, wine in Italy, cheese in Italy, Slove- nia, and Greece, feed in Portugal, cured meat in Spain and bottled water in France.

6 METHOD AND TOOLS

THE METHOD PEF Category Rules. In order to deal with socio-economic aspects, an Excel-based tool with social and economic key The PEFMED method is based on the application of the performance indicators (SE-KPIs) has been developed to European Product Environmental Footprint (PEF) method assess the performance of companies and identify areas combined with a set of territorial-based socio-economic of possible improvement. The tool was tailored accord- indicators and aims to evaluate the environmental and so- ing to SMEs characteristics and needs and, after the first cio-economic performance of products throughout their application with external expert support, companies can life cycle, i.e. from the extraction of raw materials, through apply it according to their own needs in order to pursue processing, distribution, use, and end-of-life, and along continuous improvement. The chosen SE-KPIs follow a their supply chains. The PEFMED method supports the life cycle approach and include the whole product sup- identification of both environmental and socio-econom- ply chain. The 14 KPIs are both qualitative and quantita- ic hotspots and potential improvement options, within a tive and study in 36 questions how a company implements systemic eco-innovation perspective. The final objective policies, actions and controls in relation to 4 stakehold- of the PEFMED method is the definition of a Sustainable ers, i.e. workers, local community, consumers and value Business Plan, aimed at reducing the environmental and chain (suppliers and partners), and several “subcatego- socio-economic impacts of both the analyzed product and ries”, e.g. Health & Safety, Training, Working conditions. its supply chain as well as to enhance any potential positive aspects integrated in the company strategy. The final output of the assessment is both a numerical result representing the level of maturity of the company THE TOOLS in relation to each KPI (i.e. absence, basic, continuous improvement, proactive) and a graphic rendition of the Different tools have been developed during the project to results, where companies can see at a glance what to im- support the use of the PEFMED method. They are briefly prove. presented here below and are available on the PEFMED Wiki Platform (www.pefmed-wiki.eu). Finally, the PEFMED partners collected more than 60 in- formational sheets describing technological and man- A tool has been created to facilitate the realization of PEF agement solutions to be used by companies willing to im- studies in the olive oil sector, one of the supply chains in- prove their environmental and socio-economic profile as volved in the pilot phase, in compliance with the relevant a source of information and inspiration.

7 1. WORKING GROUP Different skills can contribute to the application of the PEFMED method: company and supply chain representatives, environmental and socio-economic experts, sector experts, and business plan experts. 2. REFERENCE PRODUCT The product to be analysed is chosen by the company with possible support of the working group, based on the company commercial and innovation interests. 3. PRODUCT ENVIRONMENTAL FOOTPRINT The environmental experts perform a PEF study to identify the product life cycle hotspots, e.g. in terms of most critical phases, processes, and impact categories, and under-valorised potentials. steps of the pefmed method 4. SOCIO-ECONOMIC KEY PERFORMANCE INDICATORS The company assesses its socio-economic performance using the SE-KPIs tool with possible support from the socio-economic experts identifying the areas where the biggest improvements are foreseen. 5. IMPROVEMENT OPTIONS Based on environmental and socio-economic analyses, sector experts identify technological and management solutions which could improve the supply chain environmental and socio-economic performance. 6. AVAILABLE FUNDS AND SUPPORTING POLICIES The identified improvement options are evaluated considering also the availability of public funds and supporting policies. A focused discussion with Regional S3 managers could be helpful at this point. 7. BUSINESS TRANSITION WORKSHOP (S) The business plan, environmental and sector experts meet with the company to discuss company strategy and marketing in order to support the introduction of the identified improvement actions. 8. SUSTAINABLE BUSINESS PLAN Based on the results of all the previous activities, some feasible eco-innovations and marketing strategies are defined with time- lines, benefits, and defined costs, which are described in a document called Sustainable Business Plan. The results obtained with the PEFMED method can be shared within the company and the supply chain. They can also be used for communication and marketing towards clients, final consumers and the territory. 8 PILOT STUDIES

The PEFMED method was tested in nine agri-food product The following sections describe the tested companies and chains and clusters located in different Mediterranean re- products, present the results of the Product Environmen- gions: tal Footprint and Socio-Economic Key Performance In- • Cheese in Lombardy (Italy), Thessaly (Greece) and dicators analyses performed in the nine pilot cases, and Western Slovenia (Slovenia); include the most promising improvement options identi- • Cured meat in Catalonia (Spain); fied for each case, which were included in the Sustainable • Olive oil in Andalusia (Spain) and in Business Plans developed for each pilot company. Provence-Alpes-Côte d’Azur (France); • Wine in Apulia (Italy); • Feed in Alentejo (Portugal); • Bottled water in Auvergne-Rhône-Alpes (France).

Auvergne-Rhône-Alpes (France) Lombardy (Italy) Western Slovenia (Slovenia)

Catalonia (Spain)

Alentejo (Portugal) Provence-Alpes-Côte d’Azur (France) Apulia (Italy)

Andalusia (Spain) Thessaly (Greece)

9 10 Lombardy (Italy)

Cheese in Lombardy (Italy)

Partner: Italian National Agency for New Technologies, Energy and Sustainable Economic Development (ENEA) and Italian Federation of Food Industry (Federalimentare Servizi) Company: Lorenzo Sangiovanni (Caseificio Sangiovanni s.r.l.) Cluster manager: Marco De Vito (Tecnoalimenti SCpA.), PEF experts: Valentina Fantin and Sara Cortesi (ENEA) Sector experts: Nicola Colonna and Antonella del Fiore (ENEA) S3 Manager/Regional representative: Marco Baccan (Finlombarda s.p.a.), Business plan experts: Ricardo Alvarez and Juan Andres Salido (DNV GL) and Francisco Puente (ESCAN s.a.) 11 12 PRODUCT AND COMPANY in theabove-mentioned areas, whichhave aspe- produced exclusively inthedairy farms located The raw milkforTaleggio production hasto be Italy: Lombardy, PiedmontandVeneto. provinces within the following regions of Northern tion of Origin (PDO) label and is produced in few Itisentitledized theProduct cowmilk. Designa fat content 48%)produced from whole pasteur Taleggio cheeseisasemi-soft Italiancheese(min. this specificproduct. to thecompany’spilot studydue strong interest in Taleggio selected cheesewas astheobjectof both conventional andorganic Conventional milk. been producing Taleggio cheesesince1985from Salva Cremasco, etc. Caseificio Sangiovanni has e.g. Taleggio, Gorgonzola, Quartirolo Lombardo, proximately 1,700 tons ofseveral typesofcheese, about 16,000 tons of milkperyear, producing ap- nano (Cremona, Lombardy). Thedairyprocesses Caseificio Sangiovanni s.r.l., located in Palazzo Pig One of the companies in theItalian dairy sector is Taleggio cheesePDO Caseificio Sangiovanni s.r.l. - - - located inBergamo andLeccoprovinces. gio production is carried out by ageing companies The ageing process ofCaseificioSangiovanni Taleg located inthedairysurrounding area. Caseificio Sangiovanni comesfrom 11dairyfarms conventional raw milkforTaleggio produced by the formofasquare slab. More than80%ofthe weighs between1.7kganditisshapedin and2.2 cific qualitycontrol system. Each Taleggio cheese pasteurized cowmilk. produced withwhole (min. fat content48%) semi-soft Italian cheese - life cycle phases life cycle

Input Output Process

13 14 ENVIRONMENTAL ANALYSIS RESULTS 8.1 % 0.0 E-00 1.0 E-05 E-05 2.0 3.0 E-05 E-05 4.0 E-055.0 6.0 E-05 7.0 E-05 8.0 E-05 results Normalized tion andAcidification. the Taleggio lifecycle are Eutrophica The most critical impact categories in 7.0 % 7.1E-05 resource depletion Mineral, fossil&renewable Particulate matter Climate change Marine eutrophication Acidification Terrestrial eutrophication

4.7E-05

3.0E-05 The mainresults ofthePEFstudy 81.5 %

1.7E-05

1.3E-05 -

Land use Ozone depletion Freshwater eutrophication Water resource depletion Photochemical ozone formation Ionizing radiation -Humanhealth 1.0E-05 the total environmental impact. which accountsformore than80%of Taleggio cheeseisraw milkproduction, The most critical life cycle stage of 9.5E-06 End-of-Life Use Distribution Packaging Non-dairy ingredients Dairy processing Raw milksupply

7.4E-06

3.1E-06

2.9E-06

2.8E-07

1.4E-07 both upstream stages showgreat and downstream potentialfor 90% 76% improvement as well. The mainresults ofthesocio-economicanalysis 10% 24% potential area ofimprovement. biodiversity identifiedasone was conservation andpromotion of The company’s contributionto the BIODIVERSITY Potential improvement: 90% Result: 10% Sub-category: Biodiversity Category: Value chain as well. shows great potential forimprovement cycle bothupstream anddownstream sustainability into theproduct’s life The integration oftheconcept SUPPLY CHAIN INTEGRATION OFSUSTAINABILITY ON Potential improvement: 76% Result: 24% sustainability onsupply chain Sub-category: Integration of Category: Value chain

15 SOCIO-ECONOMIC ANALYSIS RESULTS 16 Improvement plan Thermal solarcollectors E-mail address: [email protected] Phone number:+39(0)373982551 Address: ViaTorlino40,26020Palazzo Pignano (CR),Italy Contact person:LorenzoSangiovanni Company: CaseificioSangiovanni s.r.l. and auxiliary processes. of thecheeseprocessing, aswellforgeneral ing hotwaterandvapourusedatdifferent stages covers the energy demand of the boilers produc Installation ofthermalsolarcollectors partially Lighting efficiency by LED(LightEmittingDiode) lamps. could replace the traditional orfluorescent terials which produce light by emission. They tronic ma lampscomposedofsemiconductor The LEDs(LightEmittingDiodes)are optoelec improvement options - - - mental impact. energy savings andcould decrease theenviron- simple management. LEDlights produce large LED lampsrequire very low maintenance and 60-70%. consequently reducing the energy costsby energy reduces theannualgas consumption, fossil fuels consumption. The produced thermal The technology contributes to the reduction of Apulia (Italy)

wine in apulia (Italy)

Partner: Italian National Agency for New Technologies, Energy and Sustainable Economic Development (ENEA) and Italian Federation of Food Industry (Federalimentare Servizi) Company representative: Nicola Scarano (Cantine Due Palme soc. coop. agr.) Cluster manager: Milena Sinigaglia (DARE Puglia) PEF expert: Cristian Chiavetta (ENEA) Sector expert: Valerio Miceli (ENEA) S3 Manager/Regional representative: Luigi Trotta (Regione Puglia) Business plan experts: Ricardo Alvarez and Juan Andres Salido (DNV GL) and Francisco Puente (ESCAN s.a.) 17 PRODUCT AND COMPANY

Cantine Due Palme soc. coop. agr. Tinaia wine

Cantine Due Palme is a wine making company Tinaia wine is mainly distributed in Italy; however, based in Cellino San Marco, not far from Brindisi in around 15% of the total amount of the Tinaia wine the Apulia region. produced each year is sold throughout Europe.

It was established in 1989 as a cooperative and has more than 1,000 members and 2,500 ha of vineyards located in the province of Brindisi, Lecce and Taranto. All the wine-making processes occur in the main wine cellar located in Cellino San Marco, which includes the wine-making itself, the wine ageing, packaging and storage. All these processes are guaranteed by accurate quality controls. The company produces quality wine from typical grapes of the territory such as Negroamaro, The grape Malvasia Nera, Primitivo and Susumaniello. All production is not wines have a complete traceability system along under the direct control the supply chain. of the company; the main Tinaia wine is one of the best white wines produced activity of the latter is by Cantine Due Palme. It is made from Salice grape transformation Salentino Bianco DOP grapes. for wine production.

18 1. Raw materials acquisition and pre-processing

GRAPE OENOLOGICAL PACKAGING PRACTICES

CO-PRODUCTS (branches and T T T phases life cycle others)

CO-PRODUCTS 2. manufacturing: (lees, pomace and/or others) wine making process

WINE TRANSPORT ENERGY AND (package or bulk) WATER PRODUCTION 3. distribution to retail

PACKAGED WINE TRANSPORT 4. use stage / consumption

WASTE TRANSPORT

5. END-OF-LIFE SYSTEM BOUNDARIES SYSTEM

LANDFILLING, INCINERATION & RECYCLING OF PACKAGING WASTE

WASTE WATER TREATMENT OF PRODUCT LOSSES AND LEFTOVERS

19 The main results of the PEF study

8% The most relevant impact categories are 14% Terrestrial Eutrophication, Acidification, Photochemical ozone formation, Climate Change and Water depletion. Grape pro- 20% duction, Distribution, Packaging production and Use account for around 90% 8% of the impact of the complete life cycle. Packaging accounts for around 50% of the 5 most relevant impact categories.

Water resource depletion Mineral, fossil & renewable resource depletion 12% Climate change Particulate matter 10% Ionizing radiation - Human health Photochemical ozone formation Acidification 10% Terrestrial eutrophication 10% Freshwater eutrophication Marine eutrophication

ENVIRONMENTAL ANALYSIS RESULTS ANALYSIS ENVIRONMENTAL Land use

Normalized results 2.5 E-04 2.2E-04

2.0 E-04

1.5 E-04 1.4E-04 1.2E-04 1.1E-04 1.1E-04 1.0E-04 9.1E-05 1.0 E-04 8.8E-05 4.7E-05 5.0 E-05 2.1E-05 1.8E-05 7.7E-08 0.0 E-00

Climate change Terrestrial eutrophication Ozone depletion Freshwater eutrophication Particulate matter Marine eutrophication Ionizing radiation - Human health Land use Photochemical ozone formation Water resource depletion Acidification Mineral, fossil & renewable resource depletion

The most critical impact categories in the Tinaia wine life cycle are Water resource depletion potential and Climate change potential.

20 The main results of the socio-economic analysis

VALUE CHAIN – INTEGRATION OF SUSTAINABILITY ON SUPPLY CHAIN 35% More sustainability criteria could be used by the company in the se- lection of suppliers.

Category: Value Chain

Sub-category: Integration of Sustainability on Supply Chain 65% Result: 35%

Potential improvement: 65% SOCIO-ECONOMIC ANALYSIS RESULTS SOCIO-ECONOMIC ANALYSIS

WORKERS – tRAINING

30 % Specific training could be organized inside the company on sustainability issues.

Category: Workers

Sub-category: Training

Result: 30% 70 % Potential improvement: 70%

21 22 improvement plan Website: https://www.cantineduepalme.it/it/ E-mail address: [email protected] Phone number:0831617865 Address: ViaS. Marco, 130,72020CellinoSanMarco(BR), Italy Contact person:NicolaScarano Company: CantineDuePalme soc. coop. agr. Membrane technologiesappliedtobottlewashing process Low enthalpy geothermalenergy the irrigation process. other phasesoftheproduction process aswellin be recycled and reused in a continuous cycle or in from thebottle process washing allow forwaterto The membrane technologies appliedto wastewater nology contributes to thereduction offossilfuels as forthegeneral andauxiliary processes. Thetech- conditioning system of the wineprocessing, aswell could partially cover fortheenergy demandofthe Installation oflow enthalpy geothermal systems improvement options and fossilfuelsconsumption. of waterresource use,groundwater pollution risks, directly into theproduction cycle withthereduction ogy allows fortheuse of ultrapure waterto befed Through selective tangential filtration, this technol sumption, consequently reducing theenergy costs. to reduce theannualgas andelectric energy con- consumption. Theproduced thermalenergy allows - Auvergne-Rhône-Alpes (France)

bottled water in Auvergne- Rhône-Alpes (France)

Partner: Agrofood Regional Innovation and Technology Transfer Center (CRITT PACA) and French Association of Food and Drink Industry (ANIA) Company representative: Agnes Jacquot (Eaux de Thonon - Sources Alma) PEF experts: Estelle Marin and Yvan Deloche (CRITT) and Laureen Badey (Iterg) Sector expert: Laureen Badey (Iterg) S3 manager/regional representative: Laureen Badey (Iterg) and Vincent Colomb (ADEME) Business plan experts: Ricardo Alvarez and Juan Andrés Salido (DNV GL) and Francisco Puente (ESCAN S.A.) 23 24 PRODUCT AND COMPANY sometimes found innature. Marinebirds are di- theincreaseDespite inrecycling, plastic capsare plastic containerwithascrew andaclipcap. The product studiedismineral water ina50cL an exceptional andpreserved environment. the mountains.Itowesitsqualityto thecourse in sition ofminerals andessentialtrace elements from Thonon Mineral Water acquires itsuniquecompo- on contact. the mountains, Thonon Mineral Water is enriched valuable minerals. Roaming thegenerous of heart limestone andcrystalline rocks andcollects their alpine soils.Thononpassesthrough thicklayers of During itslong journey, Thononbenefits from the tivity were thereason forthischoice. the availability of the technical staff and their reac non. Theimportanceofthebrand, thelocalization, Sources Almahasbeen chosenforitsbrand Tho- Eaux deThonon (Sources Alma) Mineral water in plasticcontainer (50cL) - ground, itisalsomore hygienic. the sound “clack”.hear Since it does not fall to the opens witha“click”, andhangs by pushingbackto The newcapisalsomore practical because it sorted inonegesture, whichrequires less plastic. iar withbottle recycling. Thebottle andthecapare ing ofbottles andtheconsumers beingmore famil recycling process: by facilitating the selective sort reduced. Theuseofaclipcapalsoimproves the the bottle, the amount of capsfound in nature is waste withfood.Sincetheclipcapisattachedto rectly affected because they confuse this floating - - Drilling Spring water life cycle phases life cycle Bottle preform Consumers Saint Yorre bottle supplier

Bottle cap Solocap Platform distribution cap supplier Distribution Primary packaging

Labels Platform Simedit intermediate label supplier

Plastic films, pallets, Eaux de Thonon Truck to departure cardboard dividers harbour

Sailing Distribution (export)

Despite the increase in recycling, plastic caps are sometimes found in nature. Since the clip cap is attached to the bottle, the amount of caps found in nature is reduced.

25 The main results of the PEF study

6.6 % 44.1 % 48.4% The most critical life cycle stage of mineral water in plastic container is Packaging material, which accounts for around 50% of the total environmental impact.

Packaging material Distribution Manufacturing Use ENVIRONMENTAL ANALYSIS RESULTS ANALYSIS ENVIRONMENTAL

Normalized results

0 Land use Acidification Climate change Climate Ozone depletion Particulate matter Particulate Marine eutrophication Freshwater ecotoxicity Freshwater Water resource depletion Water Terrestrial eutrophication Freshwater eutrophication Freshwater Ionizing radiation E (interim) Ionizing radiation Human toxicity, cancer effects Human toxicity, Photochemical ozone formation Ionizing radiation - Human health Ionizing radiation Human toxicity, non-cancer effects Human toxicity, Mineral, fossil & ren resource depletion

The phases which contribute to the en- Packaging materials vironmental impact the most are the Dis- Distribution Manufacturing tribution (67%), and Packaging materials Use (28%). Eau de Thonon 50 cL 26 The main results of the socio-economic analysis

Workers – Health and Safety

The company’s contribution to its em- 30% ployees’ health and safety was identified as one potential area of improvement.

Category: Workers

Sub-category: Health and Safety

Result: 30% 70% Potential improvement: 70% SOCIO-ECONOMIC ANALYSIS RESULTS SOCIO-ECONOMIC ANALYSIS

Value chain – biodiversity

The company’s contribution to the con- 30% servation and promotion of biodiversity was identified as the second potential area of improvement.

Category: Value chain

Sub-category: Biodiversity

Result: 30% 70% Potential improvement: 70%

27 improvement plan improvement

improvement options

Using recycled materials for packaging

The use of recycled materials for packaging will The company can continue working on integra- reduce the global environmental impacts. The tion of recycled materials into the PET preform technology contributes to the reduction of en- PET, taking into account the technical con- vironmental impacts but also contributes to the straints of production and the investment costs reduction of purchase prices. linked to this integration.

Using new resin

It might be interesting to consider finding new company is willing to participate in the develop- resin which would replace or modify the PET ment of the new resin which can be an alterna- material. New resin research could contribute tive to the current material used (PET). to the reduction of environmental impact. The

Company: Sources Alma Contact person: Agnès Jacquot Address: 23 Chemin du Genevray, THONON LES BAINS 74200 E-mail address: [email protected] Website: https://www.eau-thonon.com/ 28 Provence-Alpes-Côte d’Azur (France)

olive oil in Provence-Alpes- Côte d’Azur (france)

Partner: Agrofood Regional Innovation and Technology Transfer Center (CRITT PACA) and French Association of Food and Drink Industry (ANIA) Company representative: Laurent Rossi (Moulin Rossi) PEF experts: Estelle Marin and Yvan Deloche (CRITT) and Laureen Badey (Iterg) Sector expert: Laureen Badey (Iterg) S3 manager/regional representative: Laureen Badey (Iterg) and Vincent Colomb (ADEME) Business plan experts: Ricardo Alvarez and Juan Andrés Salido (DNV GL) and Francisco Puente (ESCAN S.A.) 29 30 PRODUCT AND COMPANY ized by an herbaceousandraw artichoke taste. In PDO olive oil by MoulinSaint-Michel ischaracter it isused. refines andelevates theflavour offoodwithwhich line. Theirolive combinationwhich oilisanideal que, the Verdale, the Berruguette, and the Picho- Provence valley: theGrossane olives, theSalonen- 6 hundred tons ofolives foundintheLesBaux-de- Annually, the company processes between 4 and gourmets allover theworld. ive whichisentitled oil, to knownto thePDOlabel, and Grossane. They yield LesBaux-de-Provence ol que, Aglandau (orBerruguette), Verdale-des-Baux, are several olive tree cultivars, including Salonen- the premier oil-producing region inFrance. There Today, withabout420,000 olive trees, thevalley is village atthefootofAlpilles inthePACA region. locatedSaint Michel(MoulinRossi), inMouries,a The leading French olive oilproducer isMoulin EXTRA VIRGINOLIVEOIL in aglassorbag-in-box container Moulin Rossi - - the twopackages may have. the studyisto compare the environmental impact container andolive oilinabag-in-box. Theaimof The products studiedare olive oilinaglassclass company whichisthebiggest seller oftheproduct. to the strongof thepilot studydue interest ofthe Extra virgin oliveselected oilwas fortheobject 50 and75 cLglassbottles. erate spicyflavour. Theproduct is available in25, the mouth,itdevelops anintense fruityandamod- FERTILISERS, PESTICIDES, FUEL, USE OF EQUIPMENT, ELECTRICITY, WATER life cycle phases life cycle

PDO olive oil by Moulin Saint-Michel is characterized by an herbaceous and raw artichoke taste. In the mouth, it develops an intense fruity and a moderate spicy flavour. 31 32 ENVIRONMENTAL ANALYSIS RESULTS 10 -4 -2 results Normalized 40 60 80 20 0 0 0 0 global impact ispomacefertilization. tion, whichaccounts formore than 80%of The mostsignificant process of olive cultiva the impactcategory. most are CultivarandPackaging, dependingon The stages whichimpacttheenvironment the

Climate change

Ozone depletion

Human toxicity, non-cancer effects

Human toxicity, cancer effects The mainresults ofthePEFstudy

Particulate matter 92.1%

Ionizing radiation - Human health

Ionizing radiation E (interim)

Photochemical ozone formation - Acidification impact. than 90%ofthetotal environmental lin Rossi olives, whichaccountsformore oil inglasscontainerisCultivationofMou- The most critical life cycle stage of olive Terrestrial eutrophication 1L ofolive oilbottled in75 cL Rossi bottle Moulin Rossi olives cultivation Processing 1kgofolives 75 cLglass containers Olive oilinglasscontainerdistribution Bottle caps Carboard bottle boxes Cultivation ofMoulinRossi olives Cardboard Distribution ofolive oil Cap Glass container75 cl Processing 1kgofolives) (for Freshwater eutrophication

Marine eutrophication

Freshwater ecotoxicity

Land use

Water resource depletion

Mineral, fossil & ren resource depletion The main results of the socio-economic analysis

Workers – Health and Safety

16% The company’s contribution to its employees’ health and safety was identified as one potential area of improvement.

Category: Workers

Sub-category: Health and Safety

Result: 16% 84% Potential improvement: 84% SOCIO-ECONOMIC ANALYSIS RESULTS SOCIO-ECONOMIC ANALYSIS

Value Chain – Integration of 10% Sustainability on Supply Chain The company’s contribution to the integration of sustainability on supply chain was identified as one potential area of improvement.

Category: Value chain

Sub-category: Integration of Sustainability on Supply Chain 90% Result: 10%

Potential improvement: 90%

33 improvement plan improvement

improvement option

Anaerobic Digestion

Anaerobic digestion is a process of organic bio- The proposed solution contributes to the reduc- waste fermentation which produces biogas and tion of the environmental impact of pomace. It digestate. Biogas has methane concentration also contributes to the production of renewable around 50%, which enables its use as a fuel. Di- energy, which can be used by the olive mill or gestate can be used for the fertilization of olive other users. tree orchards.

Company: Moulin Saint Michel (Moulin Rossi) Contact person: Laurent Rossi Address: 30 Cours Paul Revoil, 13890 MOURIES Phone number: +33 4 90 47 50 40 E-mail address: [email protected] Website: http://www.moulinsaintmichel.com/ 34 alentejo (portugal)

Feed in Alentejo (portugal)

Partner: Portuguese Food and Drink Federation (FIPA) Company representative: Joaquim Grilo (Herdade de Carvalhoso) Cluster manager: Jaime Piçarra (IACA) PEF experts: Tiago Rogado and Samuel Niza (Caravela Sustentável) Sector expert: Tiago Rogado (Caravela Sustentável) S3 manager/regional representative: Pedro Cilínio (IAPMEI) Business plan experts: Ricardo Alvarez and Juan Andrés Salido (DNV GL) and Francisco Puente (ESCAN S.A.) 35 36 PRODUCT AND COMPANY then adjusted accordingly to assure the nutritional The amountofcereals, legumes, andadditives is according to itsavailability throughout theyear. composition may varyin terms offorage legume, components of the 330NBIOare unaltered, its Organic Bovine Feed 330N.Although themain The product studiedinthePEFMEDproject is ers whooperate thesetwoactivities. man consumption.Presently HdChas8to 10work distribution ofanimalfeedandproducts forhu- production). It develops the transformation and organic humanproducts production andfeed (for In 2003 HdC received a European certification for local family founded in 1980. business), whichwas organicduces feed.HdCisclassifiedasanSME(a aged by Eng. JoaquimGrilo. Thecompany pro- islocated inAlentejo,(HdC) Portugal. It’s man- Sociedade Agrícola da Herdade de Carvalhoso Organic Bovine Feed330N Sociedade Agrícola daHerdade deCarvalhoso, Lda. - The additives comefrom anationalsupplier. both, nationalandforeign ingredients, isorganic. igin (i.e. Spain). The crop production technique of The feedingredients are ofnationalandforeign or erage defined formulawas toperformthestudy. ferent formulasprovided by the company, an av composition ofthecompoundfeed.From thedif - - - to thisvariation to assurethe is thenadjustedaccording The amount legumes andadditives FEED MILL of cereals, nutritional compositionof the compoundfeed. PROCESSING TODRY FEED DRY FEEDINGREDIeNTS PRODUCTION (MILLING) PESTICIDES, ENERGY CARRIERS, CAPITAL GOODS,AUXILIARY FERTILIZERS, TRANSPORT, COMPOUND FEED COMPOUND FEED CROP GROWING INGREDIeNTS feed crops MATERIALS FARM WEIGHTING Crop separation processes: NON AGRICULTURAL TRANSPORT, ENERGY CAR STORAGE OFRAW RIERS, CAPITAL GOODS, PELLET MILLING FEED ADDITIVES AUXILIARY MATERIALS HAMMER MILL PRODUCTION PACKAGING - milling - crushing MATERIALS MINERALS CEREAL 2 CEREAL 1 COOLER PULSE 2 PULSE 1 MIXER ... - MIXER

37 life cycle phases The main results of the PEF study

9.8% 10.3% The life cycle stage which contributes to all impact categories the most is Production of 75.8% raw materials (cereals, pulses, and minerals). The impact is positive for the Climate Change and Climate Change ex LUC impact categories, meaning that the production of raw materials potentially contributes to the reduction of substances which may have a potential effect on global warming.

Land use Water consumption, Terrestrial ecosystem Global warming, Terrestrial ecosystems Ozone formation, Terrestrial ecosystems Terrestrial acidification Freshwater eutrophication

Normalized results ENVIRONMENTAL ANALYSIS RESULTS ANALYSIS ENVIRONMENTAL 100

-20 Land use Acidification Climate change Climate Ozone depletion Particulate matter Particulate Climate change ex LUC Climate -40 Marine eutrophication Freshwater ecotoxicity Freshwater Water resource depletion Water Terrestrial eutrophication Freshwater eutrophication Freshwater Ionizing radiation E (interim) Ionizing radiation Human toxicity, cancer effects Human toxicity, Photochemical ozone formation -60 - Human health Ionizing radiation Human toxicity, non-cancer effects Human toxicity, Mineral, fossil & ren resource depletion -80

-100 Wheat grain Oat grain Faba beans Sodium chloride Dicalcium phosphate Barley grain Chickpea Calcium carbonate Sodium bicarbonate Premix Bovine B

When assessing the potential contribution of an exception; the latter is more affected by the each raw material to the impact categories, the production of Calcium Carbonate. These results production of cereals in general assumes higher reflect the relative weight of cereals in the as- importance, positively (Climate Change impact sessed product (1000kg of 330N BIO): in weight, category) and negatively (most other catego- wheat, barley and oat grains represent more ries). Ionizing radiation as an impact category is than 90% of the ingredients’ share. 38 The main results of the socio-economic analysis

INTEGRATION OF SUSTAINABILITY ON SUPPLY CHAIN 39% The integration of the concept of sustainability into the product’s life cycle both upstream and downstream shows great potential for improvement.

Category: suppliers mandatory

Sub-category: Integration of Sustainability on Supply Chain

61% Result: 39%

Potential improvement: 61% SOCIO-ECONOMIC ANALYSIS RESULTS SOCIO-ECONOMIC ANALYSIS

Category: suppliers voluntary 10% Sub-category: Integration of Sustainability on Supply Chain Result: 10%

Potential improvement: 90%

90 %

39 40 improvement plan implementation inHdCfacilities Energy efficiency technologiesandinstrumentation • • • • • cess intheHdCfacilities: Energymeasures efficiency for feed production pro- Website: http://www.herdadedecarvalhoso.pt/index.html E-mail address: [email protected] Phone number:+351266847169 Address: Paço DosAragões, 7050-616Ciborro, Montemor-o-Novo, Portugal Contact person:Joaquim Grilo Company: Herdade deCravalhoso Waste management implementation inHdCfacilities orintosuppliers • • facilities orsuppliers: thefeedtransformation processduring intheHdC Applying general techniques ofwastehandling using motors with adjustable speed to reduce minimizing enginelosses; minimizing motor load; turning offtheequipmentwhennotneeded; recovery; pumpsforheat heat ties may incur; taking into account the risks that these activi- loading andunloading ofwasteinthefacility, having amanagement system “insitu” forthe the appropriate storage; sure thatdifferentsafelywaste is transferred to having systems andprocedures inplaceto en- improvement options • • • • • • • feed, etc). plastic film, largecompactor (for paper bags, implementing temporary storage area withwaste ditions, and maintaining equipmentingood operational con- therisk; duce identifying older wastepackages inorder to re- and raw materials; ator responsible forreceiving andstoring waste ensuring qualificationsandtraining fortheoper adopting energy audit procedures. applying frequency controllers to motors, and used inprocesses involving orcooling; heating below room temperature, andinequipment store ortreatto conduct, substancesabove or applying thermalinsulationto equipmentused the load onfansandpumps; - Andalusia (Spain)

olive oil in Andalusia (Spain)

Partner: Spanish Food and Drink Industry Federation (FIAB) Company representative: Salvador Pancorbo (OLEOCAMPO) Cluster manager: Mª Dolores Jiménez (CITOLIVA) PEF expert: Francisco Puente (ESCAN S.A.) Sector expert: Margarita Salve (ESCAN S.A.) S3 manager/regional representative: Mª Ángeles Ruiz (Agencia de Innovación y Desarrollo de Andalucía IDEA) Business plan experts: Ricardo Alvarez and Juan Andrés Salido (DNV GL) and Francisco Puente (ESCAN S.A.) 41 42 PRODUCT AND COMPANY (PEFCR) forOlive oil(Draft Version 0.5). Product Environmental Footprint Category Rules made in OLEOCAMPO and default data from the The studyisbasedonthedirect datacollection irrigation andgrowing the Picualvariety. mostly using the system of dry cultivation without ners, cultivating7,437.84 hectares ofolive groves, olive-growingthe supervisionoftheir2,000 part ries old, produce oilofthehighestqualityunder Sur. Theirolive groves, someofwhichare centu- the province ofJaen,inthedistrictLaCampiña nies are located inTorredelcampo inthecentre of and marketing forover 50years. Allthree compa been producing extra virgin olive oilforbottling three olive oil mills, the companies which have ny foundedin1994andcurrently was comprises OLEOCAMPO Andalusian Cooperative Compa Extra VirginOliveOil OLEOCAMPO, S. COOP. - - - • • • • Methodology are: The maininterests ofOleocampo to implement PEF for cooking. Olive Oil used by consumers dressing assalad and The functional unit is a litre of packed Extra Virgin tion oftheirExtra Virgin Olive Oilproduct. the environmental benefitsoftheconsump- developing amethodology to communicate cesses andproduct management, and improving andoptimizingtheefficiencyof pro- product; theentireemissions during lifecycle oftheir evaluating theconsumptionofresources and of theirExtra Virgin Olive Oilproduct; evaluating thepossible environmental impacts OLIVE RECEPTION

OLIVES CLEANING & WASHING

DUST AND LEAVES AND OLIVES STEMS STONE life cycle phases life cycle

MASS OLIVE MILLING AND HOT PASTA PREPARATION WATER

Separation solid and liquid phases (decanter) horizontal centrífuges OIL + VEG. WATER

Separation of STONER liquid phases (vertical centrifuges)

POMACE WITH PITS ALPECHIN, OLIVES PITS POMACE WITHOUT PITS VEG.

STORAGE POMACE FACTORY (warehouse)

BULK SALE

Extra Virgin Virgin Lampant Olive oil Olive oil olive oil Their olive groves, some of which are centuries old, BOTTLING REFINING produce oil of the highest quality under the supervision of their 2,000 olive- growing partners.

43 The main results of the PEF study

8.6% 7.1% The most critical life cycle stage is Olive production, which accounts for more than 74.5% 74% of the total environmental impact of olive oil life cycle.

Olive production Industrial process Packaging ingredients Packaging process Distribution Use End-of-Life ENVIRONMENTAL ANALYSIS RESULTS ANALYSIS ENVIRONMENTAL Normalized results

100.0

80.0

60.0

40.0

20.0

0.0

-20.0 Land use

-40.0 Acidification Ozone depletion Marine eutrophication Freshwater ecotoxicity Freshwater Particulate matter Particulate -60.0 resource depletion Water Freshwater eutrophication Freshwater Terrestrial eutrophication Climate change (only. biogenic) change (only. Climate Climate change (incl. biogenic) Climate Climate change (excl. biogenic) change (excl. Climate Photochemical ozone formation Human toxicity, cancer effects Human toxicity, Human toxicity, non-cancer effects Human toxicity, -80.0 - Human health Ionizing radiation

-100.0 Mineral, fossil & ren resource depletion

The most critical impact categories in the olive oil life 1-Olive production cycle are Human toxicity, Cancer effects, Human tox- 3-a-Packaging 2-Industrial Process icity, Non-cancer effects, Freshwater ecotoxicity, and 3-b-Packaging Water resource depletion. 4-Distribution 5-Use 6-EoL

44 The main results of the socio-economic analysis

Local Community – Tourism Touristic activities are fully imple- 100% mented and are an example of good practice in this sector.

Category: Local Community

Sub-category: Tourism

Result: 100%

Potential improvement: 0%

Local Community – Territory, Landscape and Cultural Heritage RESULTS SOCIO-ECONOMIC ANALYSIS 12% The company provides specific information to local people and for- eigners on all the environmental and other issues, but some strategy and more projects could be established.

Category: Local Community

Sub-category: Territory, Landscape and Cultural Heritage 88% Result: 88%

Potential improvement: 12%

CONSUMERS – Transparency 5% The company keeps an updated website where relevant information is published. ISO 22000:2005, IFS Food and BRC certifications are in place; social and product-specific certifications would be an appropriate next step.

Category: CONSUMERS

Sub-category: Transparency 95% Result: 95%

Potential improvement: 5%

45 improvement plan improvement

improvement option

THE USE OF COMPACT PEH TECHNOLOGY FOR CLEANING, DRYING AND BAGGING OLIVE KERNEL - NEW BUSINESS LINE FOR OLIVE OIL COOPERATIVES

From the energetic and environmental points of • The pulp which sticks to the olive kernel is as- view, the separation and obtaining of the olive marc pirated as the kernel passes from the “tromel” in the own ALMAZARA is much more efficient, be- through a “vacuum cleaner”. The pulp is depos- cause in the industries orujeras the product to treat ited in a drawer and later used as green manure. has higher humidity which has to evaporate. The • Dry olive kernel (10% H) goes from the “tromel” round-trip transportation is necessary as well. to a “dry olive kernel hopper”. In the hopper there is a “screen” which removes stones and For this, we propose installing a new system “Com- other non-combustible elements. There are two pact PEH” for the cleaning (separation of pulp and dry olive outlets from the hopper: one outlet stones), drying (up to less than 10% ) and bagging goes to the biomass burner via a worm screw, (prevents the olive bone from acquiring moisture) of the other goes to the “weighing and bagging sys- the olive kernel. tem. • The “weighing and bagging system” allows 15 kg The new process is the following: bags or 800-900 kg bags of clean and dry olive • a wet olive kernel enters a “tromel” from the kernels. current “wet olive kernel hopper (35% H)” in the mill and passes through an endless screw. The whole system is fully automated. • The “tromel” dries the olive kernel (input wet Clean and dry olive kernel has characteristics and olive kernel and output dry olive kernel). To do uses similar to pellets. so, it receives hot and dry air from a biomass burner, which is fed with dry olive kernel from the process itself. The burner consumes 5% of the dry olive kernel produced.

Company: OLEOCAMPO, S. COOP. AND Contact person: Salvador Pancorbo Address: Av. Constitucion, 101 – 23640 Torredelcampo, Jaen Phone number: +34 953 41 50 29 E-mail address: [email protected] Website: www.oleocampo.com 46 Catalonia (Spain)

Meat in Catalonia (Spain)

Partner: Spanish Food and Drink Industry Federation (FIAB) Company representative: Miguel Aguilera (ARGAL ALIMENTACIÓN S.A.) PEF expert: Joan Colón (Centro Tecnológico BETA – Universidad de Vic) Sector expert: Joan Colón (Centro Tecnológico BETA – Universidad de Vic) S3 manager/regional representative: Pep Orellana (ACCIÓ) Business plan experts: Ricardo Alvarez and Juan Andrés Salido (DNV GL) and Francisco Puente (ESCAN S.A.)

47 48 PRODUCT AND COMPANY countries. er ready-to-eat products canbefoundinover 30 iberico, turkey, salchichón,paté andmany oth- suchascookedmeats, andcured ham,jamón tion throughout its product range. Natural cured ways promised quality, development andinnova During itsover 100years ofexistence, ithasal tion. with thebesttechnology, always respecting tradi- continuously improving itsfacilitiesandprocesses always worked withhighqualityraw ingredients, plona, knownforthefestivalofSanFermin. Ithas er’s shopinthefamousCalle delaEstafeta in Pam- Argal started asafamily businessinalittle butch- Extra CookedHamand Reserve CuredHam Argal Alimentación SA (Jamón SerranoReserva) - - study carried out during thePEFpilots. study carriedoutduring vironmental impactscompared to thesupporting gal isto knowhowthey performinterms foren- The mainreason forcarryingoutthestudyAr in retail packaging. andcured(ham ham),presented to theconsumer The functionalunitsofthestudyare 1kgofproduct • • • • • Argal figures: 11 logistic centers inthe world 5 plantsinSpain found inover 40countries ordersover daily 2,350 over 1,000 employees - life cycle phases life cycle

PppPP PppPP

PppPP

49 The main results of the PEF study

40% The most relevant stages of the project are 22% the compound feed production and the farming systems, especially the fatten¬ing system. The core process (Meat processing) have little contribution to the main impact categories (from 1 to 20%) and the use stage (refrigeration, cooking, EoL and food waste) have and overall impact rang- ing from 1 to 8% of most relevant categories.

Processing Retail and use stage Cutting and deboning 34% Farm stage Feed production ENVIRONMENTAL ANALYSIS RESULTS ANALYSIS ENVIRONMENTAL

Normalized results

3.0E-11

2.5E-11

2.0E-11

1.5E-11

1.0E-11

5.0E-12

0.o E+00 Land use Acidification Climate change Climate Ozone depletion Particulate matter Particulate Marine eutrophication Freshwater ecotoxicity Freshwater Water resource depletion Water Terrestrial eutrophication Freshwater eutrophication Freshwater Human toxicity, cancer effects Human toxicity, Photochemical ozone formation Ionizing radiation - Human health Ionizing radiation Human toxicity, non-cancer effects Human toxicity, Mineral, fossil & ren. resource depletion

The most critical impact categories in the pork Cooked Ham meat life cycle (as defined in the screening study, Cured Ham normalization results) are Climate Change, Terres- trial eutrophication, Marine eutrophication and acidification.

50 The main results of the socio-economic analysis

Workers – Health and Safety There is a training plan in place, but 61% it shall include specific sustainability and social matters.

Category: Workers

Sub-category: training 39% Result: 61%

Potential improvement: 39%

Value Chain – BIODIVERSITY sOCIO-ECONOMIC ANALYSIS RESULTS sOCIO-ECONOMIC ANALYSIS The company’s contribution to the conservation and promotion of biodi- 27% versity was identified as one potential area of improvement for ARGAL.

Category: Value chain

Sub-category: BIODIVERSITY 73 % Result: 27% Potential improvement: 73%

Value Chain – Integration of Sustainability on Supply Chain The integration of the concept of sus- 42% tainability into the product’s life cycle both upstream and downstream shows great potential for improvement as well.

Category: Value chain

Sub-category: Integration of Sustainability on Supply Chain 58 % Result: 42%

Potential improvement: 58%

51 52 improvement plan use. egories suchasglobal andresource warming the main contributors to different impact cat Among others, energy consumptionisoneof theprocess.ed during as hotwater, dryingprocesses, etc. isgenerat whichcanbeusedforotherusessuch ful heat electrical energy. Inadditionto electricity, use- toheat an ORC that uses it to produce module chips inanoven andthetransmission ofthis throughation of heat the combustion of wood The process carriedout isbasedonthegener er bothelectricity andheat. for biomassboilers coupled withCHPto recov engines to produce electricity from natural gas The proposed intervention isto substitute the Improvement ofIn-situElectricityProductionSystems E-mail address: [email protected] Phone number:+34973711010 Address: Crta. Mollerusas/n,2524Miralcamp (Lleida) Contact person:MiguelAguilera Company: ARGAL ALIMENTACIÓN, S.A. improvement option - - - - efficiency by20%. newable energies, andtheincrease ofenergy respect20% (in to 1990), the useof20%re- includes thereduction oftheGHGemissionsby to the20/20/20 objective inclimate/energy that the Resources “. Theintervention willcontribute the flagship initiative “An Efficient Europe with sustainable andinclusivesmart, growth, within European 2020strategy, whichfocuseson The proposed intervention isaligned with the Thessaly (Greece)

Cheese in Thessaly (Greece)

Partner: Federation of Hellenic Food Industries (SEVT) Company representative: Ioannis Vastardis (DELTA FOODS S.A.) Cluster manager: Christos Apostolopoulos (Hellenic Association of Milk and Dairy Products Industry) PEF experts: Anna Vatsanidou and Vasillis Anestis (CERTH) Sector experts: Aggelos Tsakanikas and Elias Demian (IOBE) S3 manager/regional representative: Thomas Bartzanas (GSRT) Business plan experts: Ricardo Alvarez and Juan Andrés Salido (DNV GL) and Francisco Puente (ESCAN S.A.) 53 54 PRODUCT AND COMPANY issues andsocialchesionsupport inrural areas. flects theDELTA’s aspect regarding environmental The commitment in producing PDO products re- ronment. standardsand safety andwithrespect to theenvi- sheep and goat following the highest quality milk, cheese, mainly Feta andKasseriCheesePDOfrom in cheesemaking. Itproduces several typesof saly), anarea widely famousforitslong tradition dairy are located inElassona(theRegion ofThes The production facilities(area of7,800 m biggest dairycompaniesinGreece). Foods Company oftheVIVARTIA group (oneofthe The DairyFactory inElassona isabranch ofDELTA Delta Foods S.A. (DairyFactoryDelta Foods inElassona) S.A. FETA Cheese PDO 2 ) ofthe - trucks. within245kmandtransported2016) by isothermal extended networkofsupplyingfarmsin farms(587 The raw milkforFETA production isproduced inan INPUT FARM PROCESSOR DISTRIBUTION USE END-OF-LIFE

Crop Harvest

Seeding/ Storage + Feed planting Grazing

Soil Purchasing Feed, phases life cycle bedding etc.

Manure Animal (milk, animals, wool)

Sheep/Goat MILK Dairy Fram

feta cheese PACKAGING manufacturing

Distribution center MILK RECEPTION/TESTING CENTRIFUGATION/ STANDARDISATION PASTEURISATION COOLING CURDING Retailer SALTING RIPENING PRESERVATION Household

Feta waste disposal Packaging materials disposal The production facilities (area of 7,800 m2) of the dairy are located in Elassona (the Region of Thessaly), an area widely famous for its long tradition in cheese making.

55 The main results of the PEF study

4.1% This figure presents the contribution of each 93.7% life cycle stage of Feta cheese to the overall environmental impact resulting from a ‘cradle to grave’ PEF Feta study in weighted phase. The most critical life cycle stage is Raw milk supply, which accounts for more than 90% of the total environmental impact. Dairy processing industry, not considering the electricity, has little contribution (0.9%) to the overall environmental impact of Feta cheese.

Raw milk supply Dairy processing Packaging Non-dairy ingredients Electricity Distribution Use End-of-Life ENVIRONMENTAL ANALYSIS RESULTS ANALYSIS ENVIRONMENTAL

Normalized results

90.0

80.0

70.0

60.0

50.0

40.0

30.0

20.0

10.0

0.0 climate change -10.0

This figure presents the contribution of Raw milk supply each life cycle stage in regard to the Cli- Feta cheese manufactoring Packaging supply mate Change impact category. Raw milk Non dairy material supply supply stage is the most critical life cycle Electricity supply stage, contributing almost 80% to Climate Distribution Change, while the electricity consumed in Use Dairy industry follows with 11.8%. End-of-Life

56 The main results of the socio-economic analysis

Workers – Training

The company’s contribution to the 73% training of its employees was identified as one of the areas in which the company had acted proactively.

Category: Workers

Sub-category: Training

Result: 73% 27 % Potential improvement: 27%

Value Chain – Integration of Sustainability on Supply Chain SOCIO-ECONOMIC ANALYSIS RESULTS SOCIO-ECONOMIC ANALYSIS The company’s contribution to the In- tegration of sustainability on supply 77% chain was identified as one of the areas in which the company had acted proactively shares initiative/good practice with the supply chain actors.

Category: Value chain

Sub-category: Integration of 23% Sustainability on Supply Chain Result: 77%

Potential improvement: 23%

Local Community – Local Capacity Building 46% The company’s contribution to the local capacity building was identified as one potential area of improvement.

Category: Local Community

Sub-category: Local Capacity Building

Result: 46% 54 % Potential improvement: 54%

57 58 improvement plan runs the“GAIA project”, aninitiative forthesus company to mapthewhole supply chain.DELTA odology demands,whichmakes itdifficultforthe vironmental issues in the way that PEFMED meth- on afarm level concerning significant data foren- there isalackofdatacollection andorganization The PEF analysis of FETA cheese revealed that mary dairysector through research, training and tainable development andsupportofGreek pri- creasing Farm Awareness Developing GuidelinesfortheFarms ConcerningData CollectionandIn- for the calculation of the PEF and integrated to mental factors to betaken underconsideration In thispaper, aseriesofmore qualitative environ - Dairy products” fortheimprovement ofPEFMED. dations fortheupdatingofexisting PEFon framed(iBO) apaper“Proposals &Recommen- the Institute ofBio-economy andAgri-Technology the Hellenic Federation- Food Industries SEVT, & porting actionsontheEUlevel, DELTA along with crop andfeedindustry. Onthedirection ofsup- stock unit emissions and secondary data in the sentative nationaldatafortheestimationoflive- the awareness onfarm level b)to develop repre- a nationallevel to take actions:a) forincreasing tor canplay itsrole to impelcompetent bodesat DELTA as the leading company in Greek dairy sec DELTA intending to reduce theenvironmental decided oninorder to achieve energy savings. oftheenergy interventions audit, canbe duction mance oftheplantisproposed. After thecon- An energy audit to identifytheenergy perfor Energy Auditat theDELTA-Dairy Plant National Level-SupportActionsontheEU Impel CompetentBodiestoDevelopMethodologiesandDatabases ona Website: www.delta.gr E-mail address: [email protected] Phone number:+30210-3494021 Address: 16IrinisAvenue, 17778Athens, GREECE Contact person:Ioannis Vastardis (MilkZoneOperation Manager) Company: DELTA FOODSS.A. improvement options - - - on farmlevel. be actively involved in increasing the awareness garding environmental issuesandpractices and DELTA caninclude targeted training actions,re- Intheframe of“GAIAtion iscarriedout. project” in theareas where DELTA’s activityinmilkcollec This project isimplemented throughout Greece cultivation ofalternative crops foranimalfeed. technical improvements andby promoting the that PEFMEDsets. value ofthisvalue chainintheframe andscope the above actionsintend to enhancetheadded of traditional products like FETA cheese,soall product category regards asignificantnumber representative PEFinthisproduct category. This production chainsinorder to get areliable and print Category Rules onsmallruminantfood development ofProduct Environmental Foot per andwhichDELTA intents to supportisthe significant needwhichismentionedinthepa sheep andgoat livestock farmingetc. Another goat breeds, theextensive andsemi-extensive the conservationofindigenous sheepand as, the biodiversity of small ruminant breeds, the methodology isproposed. Factors, such the plant. energy behavior ofenergy-intensive systems of proposed interventions inorder to improve the dit andisnowworkingonthefindings andthe impact hasalready theenergy conducted au- - - - Western Slovenia (Slovenia)

Cheese in western slovenia (slovenia)

Partner: CCIS-CAFE - Chamber of Commerce and Industry of Slovenia - Chamber of Agricultural and Food Enterprises (GZS) Company representative: Mlekarna Planika d.o.o. (dairy company) Cluster manager: Barbara Rupnik PEF expert: Katja Malovrh Rebec (ZAG) Sector expert: Jože Verbič (KIS) S3 manager/regional representative: Tatjana Zagorc and Petra Medved Djurašinović Business plan experts: Ricardo Alvarez and Juan Andrés Salido (DNV GL) and Francisco Puente (ESCAN S.A.) 59 60 PRODUCT AND COMPANY ers provide Themilkfor themilkforthisproduct. designation of origin(PDO)andonly afewfarm- Tolminc cheese is specially certified as Protected tance of130kmevery 2days. milk whichiscollected from 20farmsinthedis Thecheeseisproducedfoil isusedto from cover it. days. Itissold withjustathincardboard label;no tion of700 years. Tolminc cheeseripensfor60 depending onthesize. Thischeesehasthetradi- The weightoftheloaf isroughlykgmay vary, 4.5 Planika dairyis25cmanditroughly 9cmhigh. The diameter oftheTolminc Cheeseproduced in source andvitality. ofhealth and childrengive adults access to this important is fairly beautiful andluxurious. Theirdesire isto wherevenia, theairisfullof lifeenergy, andnature of unspoiled nature, comingfrom thepartofSlo- Theirproducts ofyogurt. carrytheenergy duction dairy started withcheeseandlater withthepro- The dairy in Kobarid, Slovenia built in 1957. was The Tolminc cheese Mlekarna planika d.o.o. - to produce 16.7 gofcheese. 1.78which isthefunctionalunit. lofmilkisneeded needed to get 10gofcheeseTolminc drymatter, tion. 16.7 gofTolminc cheeseisthereference flow product withoutcookingorfurthertransforma Tolminc drymatter consumedathomeasfinal 10gofcheese In ourcase,thefunctionalunitwas rately. Tolminc production iscollected andtreated sepa - - of origin(PDO)andonly afew Sources as Protecteddesignation Tolminc specially certified cheese is farmers provide themilk FEED COOLING AT CUNSUMER COOLING AT THESTORE Electricity TRUCK TRANSPORT MILK COLLECTION for thisproduct. COW TRANSPORT - TANK TRUCK CONSUMER S MILKING EOL W ater COW Manual labour FOR TRANSPORTATION HEATING ANDDRYING PACKING, PREPARING FILLING THEMODELS MIXING, CHEESING, CHEESING, MIXING, ADDING CULTURES CUTTING, SALTINGCUTTING, PASTEURIZATION MOVING OUTOF WASHING AND MILK HEATING AND ADITIVES MILK INTANK RIPPENING PRESSING TURNING CUTTING MODELS PLANIKA DIARY PUMPING COOLING STORING FILLING BOILER

61 life cycle phases The main results of the PEF study

65.7% Climate change parameter calculated ac- 12.6 % cording to the IPCC global warming model excluding biogenic carbon shows, that Raw milk supply life cycle stage has the greatest impact by far (65.7%), followed by the Use and Distribution phases (~12% each). End- 11.9 % of-life and Dairy processing stages contribute as little as 3 and 4% respectively. Pack- ing and Non-dairy ingredients are lower than 2% of the overall sum.

Raw milk supply Dairy processing Non-dairy ingredients Packaging Distribution Use End-of-Life ENVIRONMENTAL ANALYSIS RESULTS ANALYSIS ENVIRONMENTAL Normalized results

100%

80% Raw milk supply Dairy processing Non-dairy 60% ingredients supply Packaging Distribution Use 40% End-of-life

20%

-20% Acidification Ozone depletion Particulate matter Particulate Marine eutrophication Freshwater ecotoxicity Freshwater Freshwater consumption Freshwater IPPC global warming, Incl. IPPC global warming, IPPC global warming, excl. IPPC global warming, Terrestrial eutrophication Freshwater eutrophication Freshwater Human toxicity, cancer effects Human toxicity, Photochemical ozone formation Ionizing radiation - Human health Ionizing radiation Human toxicity, non-cancer effects Human toxicity,

In the stage of Raw milk supply, enteric fermen- always be improved). Regarding the entire sys- tation and manure storage are most relevant tem and life stages for cheese production, acid- processes, feed production is also relevant. In ification is mainly caused by Distribution (35%) Dairy, energy and water use are most important and Use (34%). Climate change is largely caused processes, In the overall picture, Packaging, Use by Raw milk production (66%). Total freshwa- and End-of-life for cheese Tolminc are of minor ter consumption, including rainwater is mainly relevance regarding environmental footprints. caused by Dairy processes (56%). All transports are of middle relevance (they can 62 90 % 45% The mainresults ofthesocio-economicanalysis 10 % 55% Sustainability onSupply Chain Value Chain–Integration of Potential improvement: 90% Result: 10% Sub-category: Biodiversity Category: Value chain helping reduce thefootprint. the production techniques andcontrols are more appropriate informationonwhether monitoring thetrends which will provide With theseactivitiesthecompany willstart could beusefulinterms ofimprovement. the packaging, energy consumptionsetc. ing therange ofproducts, theirdesignand Regarding product’s sustainability, examin- Potential improvement: 45% Result: 55% on Supply Chain Sub-category: Integration ofSustainability Category: Value chain improvement. identifiedasonepotentialwas area of servation andpromotion ofbiodiversity The company’s contribution to the con- VALUE CHAIN–BIODIVERSITY

63 SOCIO-ECONOMIC ANALYSIS RESULTS improvement plan improvement

improvement options

Optimization of milk production using the online information system, CATTLE

The online information system, cattle, stores or SMS message. The use of available services milk production data for farms. Farmers are should be stimulated by awareness campaigns regularly informed about the results by means and educational action. of printed material, web application, e-mail

Improvement of nitrogen use efficiency through low emission farming practices

Animal manure, a valuable source of nitrogen, storage areas. About 20 % of the nitrogen re- is among the most important plant nutrients. tained during storage is lost in field application Unfortunately, it is extremely mobile and can (in the form of NH3). Leaching, runoff, nitrifica- easily be lost into the environment, threatening tion and denitrification cause another 20 % of water quality, air quality, climate, biodiversity applied nitrogen loss from soils into water and and human health. For Slovenia it was estimat- air. Nitrogen loss from animal manure can be ed that around 20 % of the nitrogen excreted considerably reduced by various practices. by farm animals is lost from barns and manure

Company: Mlekarna Planika d.o.o. Contact person: Anka Miklavič Lipušček, director Address: Gregorčičeva ulica 32, 5222 Kobarid, Slovenia Phone number: +386 05 3841 000 E-mail address: [email protected] Website: https://www.mlekarna-planika.si/ 64 POSITION PAPER

PEFMED MAIN RESULTS the PEF and SE-KPIs tools to identify environmental and socio-economic hotspots along the supply chain. Further- The Product Environmental Footprint (PEF) method is a more, sector experts suggest technical and managerial part of the European political agenda (and therefore of improvement solutions, and regional/national financial the Member States agenda) and it is an important instru- measures are identified to support their implementation ment for implementing circular economy actions. There in cooperation with Smart Specialization Strategies (S3) is a growing market request towards PEF and other prod- managers. After sharing these results with a company, a uct/organization footprints based on life-cycle approach Sustainable Business Plan is delivered, describing the im- (i.e. Carbon and Water Footprints), particularly in the provement solutions integrated in the company strategy, agri-food sector. Furthermore, consumers have changed with timing, costs and benefits. their behaviour, asking for clearer and more scientifical- ly-based information about the sustainability of products The PEFMED method was tested in nine companies in six and their producers. European Mediterranean countries producing final products (which have tested the SE-KPIs tool as well) and in- In this context, the PEFMED project has successfully con- cluded the suppliers of a total of fifty-six enterprises. The tributed to both promoting systemic eco-innovation in the application of the PEFMED method to both large and small Mediterranean agri-food chains and supporting a mind companies belonging to supply chains with specific char- change towards the PEF approach, thus increasing the acteristics and located in different territories of the Med- overall sustainability of the sector and providing compa- iterranean region allowed a comprehensive evaluation of nies with tools to communicate their efforts and results in its effectiveness in different contexts, its strengths and a robust and trustworthy way. achievable advantages.

With the help of a multidisciplinary team of experts and Moreover, two specific seminars were organized during the the guidelines and tools developed and tested during the project with the environmental experts responsible for the project, the PEFMED method, which is one of the main PEF studies in order to present the PEFMED method and results of the project, supports companies through the to find solutions for common critical issues. At the end of entire eco-innovation process, leading to a continuous the pilot phase, a transnational boot camp was organized improvement of the environmental and social perfor- in Lisbon to define the modalities to transfer the PEFMED mances of the product’s life cycle and the entire supply method to new nine clusters/supply chains, by means of chains. The first step of the method is the application of a knowledge vouchering activity addressed to industrial 65 associations and clusters/supply chains managers. tified by the Partners during the project and highlight- Pilot results were disseminated to the sector through dif- ed from the pilot results. ferent initiatives to increase awareness, to guide a mind change in the traditional agri-food production system to- INSIGHTS FROM THE PEFMED EXPERIENCE wards both circular economy and PEF approaches, and to support the S3 goals. About 200 agri-food companies The application of the PEFMED method in the pilot com- participated to the dissemination events (PEFDAYS), the panies allowed for them to evaluate their strengths and training sessions (knowledge vouchering) and the trans- weaknesses, as well as to highlight some possible future national workshops organized in France, Italy, Spain, Slo- improvements and companies’ needs. The following con- venia, Greece and Portugal. siderations are based on the feedbacks provided by the different stakeholders involved in PEFMED pilot actions In addition, S3 managers have been involved from the be- (companies, environmental experts, sector experts, S3 ginning of the project by agri-food national Federations to managers, policy makers, cluster/supply chain managers, connect regional policies and related financial measures and agri-food Federations), who had the opportunity to with the pilot results, in order to identify opportunities meet and exchange their experience in Lisbon during and needs. The cooperation amongst agri-food federa- PEFMED Transnational Round Table and the Leadership tions from different countries established in the project and Changeover workshop, held on 28th November 2018. was important also from another perspective, since agri- The following factors led to a successful application of the food Federations could have a major role in disseminat- PEFMED method in the pilot companies: ing, creating awareness and training on PEF-related topics • the integration of PEF with socio-economic indicators; within each regional context. Two transnational roundta- • good cooperation and knowledge sharing among en- bles with S3 managers and supply chains/clusters manag- vironmental, sector and business plan experts, who ers of the six Mediterranean countries were organized in worked together to support the whole process; Madrid and in Lisbon respectively, in the beginning and in • the commitment by most of the company managers the end of the project to share project goals and results. and in case of large companies (e.g. in Greece) this National roadmaps for France, Italy, Slovenia, Greece, was a driver to involve the smaller ones of the supply Spain, and Portugal were developed in cooperation with chain; national policy makers (in particular S3 managers) with • the development of the Sustainable Business Plan, the the aim to both extend the PEF method to new Mediter- contents of which can complement the companies’ ranean agri-food supply chains and clusters and favour strategies; SMEs eco- innovation. • the possibility to communicate, after external verifi- cation, the relevant impacts of the product’s life cycle Finally, the test of the PEFMED method during the pilot and the related improvement plans (environmental phase led to the development of tools and documents and socio-economic) to consumers, suppliers, and (available on PEFMED website and PEFMED Wiki platform) other stakeholders; which could support in particular SMEs, but also agri-food • an opportunity, as a result of the applied method, to Federations, consultants and policy makers, to facilitate stand out among competitors and to drive a mentali- further dissemination of the PEF approach into the sector: ty change in the management of companies’ environ- • A “Joint protocol for the business exploitation of terri- mental impacts. tory PEF-compliant eco-innovation standards”, which According to the project pilot experience, on one hand, intends to be a “guide”, including several aspects of a PEF can be a powerful diagnostic tool for agri-food com- Business Plan (product to commercialize, costs and panies and can lead to several advantages: benefits, SWOT analysis, marketing aspects, etc.) and • It provides a global overview of the product system, proposes a method to develop a Sustainable Business i.e. the supply chain and connected activities (e.g. Model, where positive and negative environmental-so- waste treatment processes). cial-economic impacts are integrated into business. • It enables the identification of the environmental • The SE-KPIs tool and the tool for calculating PEF for hotspots through the application of a common meth- olive oil and packed water targeted to SMEs and us- odology defined in the relevant Product Environmen- er-friendly that require an initial support by consul- tal Footprint Category Rules (PEFCRs). tants, but afterwards they can be used autonomously • It encourages a better cooperation of the supply chain by the companies and in a combined way, as a part of enterprises, especially SMEs. the company management strategy. • Being customized for a specific product group a prod- • A Wiki web-platform to facilitate sharing and transfer uct group, it allows for the measurement, improve- of knowledge in highly accessible and visible manner. ment, and communication of all relevant environmen- It contains more than 60 environmental best practic- tal impact categories and, in particular, the Carbon es (mainly technologies) in the agri-food sector iden- Footprint, which is well known by consumers and 66 suppliers. the development of a “Feedback document on PEF testing • It supports comparability among products of the phase in Mediterranean agri-food product chains”, which same category and with European benchmarks and was delivered to the EU Technical Advisory Board and raises traceability and monitoring of environmental contains technical feedbacks from both PEFMED pilots aspects along the supply chain. and two LIFE EU projects which tested the same product • If it became a certification scheme, the communica- groups: TTGG – The Tough Get Going and EFFIGE – Envi- tion to customers and public would have common ronmental Footprint For Improving and Growing Eco-effi- rules in Europe and would be a competitive factor in ciency. exports and trades. • It could provide a common framework to harmonize CONCLUSIONS available environmental tools, methodologies, labels on the European level. Three main needs have been highlighted from the project pilots for a wider use of the PEF method: On the other hand, PEF was found too complex to be used • final PEFCRs to guarantee comparability and equal by companies, and its application framework is still un- opportunities to all European products; certain. Some drawbacks are highlighted here below: • simplified tools for PEF application by companies; • PEF application was difficult and time consuming, • availability of datasets specific for the Mediterranean in particular for SMEs, due to some methodological area. issues still unresolved and because it requires data which is not always available (in particular those of On one hand, the PEF application opportunities could be the suppliers). Large companies can involve their higher if a certification or labelling scheme was developed suppliers more easily and once collected for the first (e.g. Italy approved the national “Made Green in Italy” en- time, the data can be updated smoothly; however, vironmental certification scheme in 2018, based on PEF) for SMEs this is not always the case. Moreover, PEF and if its use become mandatory or, at least, more regu- is quite expensive for SMEs because it frequently related by the Member States. quires external expertise. Therefore, at present, only large companies can take advantage of it. On the other hand, PEF cannot be always applicable by • A robust expertise and practice on both Product En- agri-food companies (farms and small agri-food compa- vironmental Footprint and agri-food sector was re- nies in particular) because other priorities, i.e. economic quired by consultants involved in the PEF studies. constraints and legal obligations, and the need for finan- • A large quantity of secondary data must be used, cial and technical support, in particular when the appli- which is not representative of each national situation. cants are SMEs. In addition, other widely known schemes Furthermore, also at a country level, major differenc- and labels, e.g. Carbon Footprint are available for the sec- es among different types of companies can exist, e.g. tor and companies are not always aware of motivation for between small and large farms, which can significant- using PEF other than that. ly influence the results. • PEFCRs are not in the final version for all product Moreover, financial and supporting measures are strong- groups and sometimes they do not include all prod- ly needed such as funds for PEF application in SMEs (e.g. uct types of the same category (e.g. the PEFCR for consultancy vouchers), training courses for consultants dairy products is only related to cow milk products and companies involving the supply chains, helpdesks at and thus is not applicable to sheep and goat cheese). local level, and networks for spreading best practices re- • A further difficulty was that PEF-compliant datasets lated to PEF application in the agri-food sector. have not been implemented in all LCA softwares yet. This aspect did not enable a correct comparison Based on a more robust and easier application of PEF, the among similar products and with the benchmarks. PEFMED method could then be a smooth way to comple- • The future of PEF in the different European countries ment environmental and socio-economic aspects within is not clear and long procedures are still needed for the company strategy and operations. improving the PEF method and for the development of PEFCRs. Consequently, slow application and dissemi- In conclusion, with the support of regional policy mak- nation are envisaged. ers and political choices which enable the increase of PEF scientific robustness and significance, the transfer of At this stage of the PEF development, companies and in- the PEFMED approach, particularly through the agri-food terested stakeholders can contribute to the improvement Federations could lower the sector’s environmental and of the methodology by participating in the EU Technical socio-economic impacts and improve the companies’ re- Advisory Board on PEF/OEF and in the PEFCRs working sponse to consumers’ needs, expand the market for green groups. The PEFMED project contributed to this issue with products and circulate economy initiatives. 67 LEAD PARTNER

ENEA - Italian National Agency for New Technologies, Energy and Sustainable Economic Development Caterina Rinaldi – Project coordinator Resource Valorisation Laboratory [email protected] +390516098388

Nicola Colonna Biotechnologies and Agroindustry Division [email protected] +390630486381

Lungotevere Thaon di Revel, 76 00196 Rome – Italy

PROJECT PARTNERS

FEDERALIMENTARE SERVIZI - Italian Federation of Food Industry Maurizio Notarfonso [email protected] +393896323405 Viale Luigi Pasteur, 10 00144 Rome – Italy

ANIA – French Association of Food and Drink Industry Françoise Gorga [email protected] +33153838617 9 boulevard Malesherbes 75008 Paris – France

FIAB - Spanish Food and Drink Industry Federation Concha Ávila [email protected] +34914117211 Velázquez, 64 28001 Madrid – Spain

FIPA - Portuguese Food and Drink Federation (FIPA) Margarida Bento [email protected] +351217 938 679 Rua da Junqueira, 39 - Edifício Rosa - 1º Piso – 1300-307 Lisbon – Portugal

68 SEVT - Federation of Hellenic Food Industries Vasso Papadimitriou [email protected] Fotini Salta [email protected] +30 210 6711177 340 Kifissias Av. 154 51, Athens – Greece

CCIS-CAFE - Chamber of Commerce and Industry of Slovenia - Chamber of Agricultural and Food Enterprises Tatjana Zagorc [email protected] +386(0)15898237 Dimičeva 13 1000 Ljubljana – Slovenia

CRITT PACA – Agrofood Regional Innovation and Technology Transfer Center Estelle Marin [email protected] +33617440903 Cité de l’Alimentation 100 Rue Pierre Bayle - BP 11 548 84916 Avignon Cedex 9 – France

DNV GL BUSINESS ASSURANCE SPAIN Juan Andrés Salido Villatoro [email protected] +34934792600 Gran Via de les Corts Catalanes, 130, 136, Planta 9 08038 Barcelona – Spain

Italian Ministry for the Environment, Land and Sea - Associated Partner Paolina Pepe [email protected] +390657225711 Via Cristoforo Colombo, 44 00147 Rome - Italy

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