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NOSHAN project is about to end and we are celebrating it with the event “FOOD FOR LIFE: LESS WASTE, MORE QUALITY AND SUSTAINABILITY” that will focus on several ways to use food to improve our lives: the valorization of side streams to produce safe feed thus reducing food waste, the promotion of traditional food production and use of minor cereals for a better food quality and the improvement of the food supply chain for human consumption. We will bring together experts from research and industry from all around Europe to discuss such topics.
PROGRAMME AT GLANCE
Morning:
Overview of projects outcomes and impacts: short presentations
Networking session: possibility to explore further collaboration initiatives
Afternoon:
Parallel sessions of NOSHAN and TRADEIT: stakeholders short presentations, roundtable discussion about project exploitation opportunities.
Key note speaker: Eduardo Cotillas,Responsibleforpromotingthespanishfood sector at CDTI
If you are interested do not hesitate and participate, the event is free,REGISTER HERE!
NOSHAN:Sustainable production of Functional and Safe Feed from Food Waste
FUSIONS: Food Use for Social Innovation by Optimising Waste Prevention Strategies
REFRESH: Resource Efficient Food and dRink for the Entire Supply cHain
TRADEIT: support to traditional food producing SMEs in the Dairy, Meat and Bakery sectors through an ambitious programme of events and activites in nine regional TRADEIT Hubs across Europe.
HEALTHY MINOR CEREALS: HMC grow well in poor soils or under low input conditions, and have retained far greater concentration of micronutrients that have been bred out of common wheat. They are hence valued highly by both producers and consumers of organic foods, and increasingly also by conventional farmers.
SUNNIVA: development of a sustainable food system from production to consumption, addressing the entire food supply chain for the vegetables tomato and Brassica and their derived products.
NOSHAN PARALLEL SESSION - ROUNDTABLE
Sustainable production of functional and safe feed from food waste
BRIEF SUMMARY OF NOSHAN RESULTS: Innovatice Technologies for the production of feed ingredients from food waste
Food processing activities produce in Europe large amounts of by-products and waste. Such waste streams are only partially valorized at different value-added levels (spread on land, animal feed, composting), whereas the main volumes are managed as waste of environmental concern, with relevant negative effects on the overall sustainability of the food processing industry.
The main focus of NOSHAN project (Sustainable Production of Functional and Safe Feed from Food Waste) is to investigate the process and technologies needed to use food waste for feed production at low cost, low energy consumption and with maximal valorization of starting wastes materials.
Two different groups of activities have being addressed: from one side, replacement of bulk feed ingredients (constituting up to 90-95 % of feed weight) studied from the starting waste materials. From the other side, the valorization of active ingredients as well as the upgrade of waste into more valuable feed additives. The later constitute approximately half of the feed cost.
Roundtable objectives:
Discussion about the scientific results and technologies, interest of project outcomes, applicability and relevance of this kind of projects in the agri-food sector according to each stakeholder point of view.
ROUNDTABLE AGENDA
14:20 – 14:50h – Moderator presntation and introduction of participants. Stakeholders insights: 5' presentation of each and the organization they represent. NOSHAN partners will not have this 5 minutes since they will have presented the project already in the morning.
14:50 – 15:50h – Discussion about project outcomes with stakeholders.
15:50 – 16:00h – Open session for questions from the public
PARTICIPANTS
STAKEHOLDERS: Miguel Ángel Cubero (Indulleida, S.A.), Luciano Pinotti (University of Milano), Sergi Carné (ITPSA Food), Ann Braekevelt (OVAM) and Concha Ávila (FIAB).
CONSORTIUM: Dr. Montserrat Jorba (LEITAT), Dr. Stefano Sforza (Università di Parma), János Petrusan (IGV GmbH), Dr. Geert Bruggeman (Nutrition sciences), Ozge Yilmaz (Ekodenge), Bart Vandroogenbroeck (ILVO) and Dr. Kathy Elst (Vito).
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