Partnership for Research and Innovation in the Mediterranean Area - PRIMA

Overview: AGRO-FOOD - Sustainable Mediterranean agro-food value chain for regional and local development.

WATER - FARMING


Project Officer Mohamed Ahmed Wageih, Partnership for Research and Innovation in the Mediterranean Area - PRIMA

Team members: 891
Partner organizations: 522

Budget
EUR : 104.057.672

Projects:  75


  Atlas
    
  Outcomes and Impact
    
Outcomes and Impact Type Indicators View
Technological solution to ensure safety in the entire supply chain development outcome 1
Technological solution to ensure traceability of the entire supply chain development outcome 1
Analytical solution to ensure authenticity research outcome 1
Business plan development outcome 1
IPR and Innovation Management development outcome 1
Data sharing on Mediterranean Fish products development outcome 1
FunTompP will use 3 different eco-friendly food processing technologies that will have minimum impact on the nutritional quality (MAPS, UV-C, and US for microbial inactivation and also for protein extraction) and processes that will improve the already existing quality (with high pressure homogenization). Dried products will also be obtained through Microwave Vacuum drying which will keep the nutrinet value in a greater extent. research outcome 0
FunTompP will use tomato as the main ingredient which is known the be one of the major ‘good health ‘contributors of MedD’ and will enhance this nutritional value with the addition of olive powders and sugar beet leaf protein isolate (rubisco) in its formulations and will develop foods at 4 different categories. Getting the protein need partially from such products will also be important in terms of nutrition and eating less meat and dairy has also been identified as a factor in curbing climate change. In addition to the developed products, from the waste generated during processing, bioactive ingredients will also be produced. development outcome 0
Based on the previous experts’ contributions and consumer analysis studies, a more complete information regarding with Mediterranean cultural inheritance (diet, physical activity and socio-cultural habits) will be obtained. This information will be complemented with FunTomP’s project results with special mention to the developed prototypes in order to create a Best Practices Guidelines that will address to final consumers to promote the benefits of Mediterranean diet and its importance as cultural inheritance. In this guide, special consideration will be given to highlight the importance of sustainable consumption, through consumer awareness in the socio-economic benefits of the acquisition of food products that come from a fair production chain. development outcome 0
FunTomP products will also be addressing the ‘SDG of 2.2.2 that targets an elimination of wasting, and the prevalence of children being overweight by 2030’. According to WHO45 ; worldwide obesity has nearly tripled since 1975. In 2019, an estimated 38.2 million children under the age of 5 years were overweight or obese. Although will not solve the obesity problem, the products offered through FunTomP, particularly the dried snacks would be healthy alternatives for the children under the age of 5 years. development outcome 0
Increase in the protection of fresh food against insects pests and fungi development outcome 0
Low-cost biosensors and smart packages capable of detecting presence of pathogens, mycotoxins, pesticides residues and fresh food quality characteristics development outcome 0
Chitosan production from Hermetia illucens pupae development outcome 0
Reduction of wastes and by-products in farms and retailers development outcome 0
Foster better access to the market of the innovation developed development outcome 0
Sharing experiences and innovations (including process) among multi-stakeholders development outcome 0
Enhance sustainability of the small-scale farming systems and preservation of natural resources development outcome 0
Enhance innovation capacities and appropriate technology transfer of existing or new infrastructures research outcome 0
Green methods from agri-food waste to produce LCNF as a suitable bioactive packaging system research outcome 0
Development of bio-protective cultures as an innovative and natural preservative technology for vegetables development outcome 0
Selection and testing of microbial species isolated from vegetables to be used as post-harvest biocontrol for microbial pathogen and spoilers research outcome 0
Determining critical control points by in-silico simulations based on microbial and spoilage kinetics studied in the project research outcome 0
Real time traceability and automatized control of temperature conditions based on Predictive modelling and Food Cloud solutions development outcome 0
Cloud system creation, bringing a common platform for dynamic shelflife control in international commerce research outcome 0
The integration of IoT and block chain technologies into a Food Cloud tool accessible for food players along food chain to enable them to contribute in reducing food losses development outcome 0
A multidisciplinary strategy based on forefront technologies to provide food stakeholders with real time tools to optimize food logistics and manage (dynamic) shelf-life research outcome 0
Aggregated supply chain methodology definition to assess economic, social and environmental impact. research outcome 0
A DSS ICT tool for smallholders simulating alternative added-value channels and offer transparent and real market information. research outcome 0
Agri-Food Stakeholder Platform (ASP) creation and dynamization development outcome 0
Exploratory study to analyse consumption patterns across the Med research outcome 6
1 list of local ingredients. research outcome 3
At least 18 vegetal varieties (6 per country) tested in the eco-product design step. research outcome 1
A total of 12 FGs organised research outcome 2
Methodological approach to integrate the environmental and economic perspective in the food product design. research outcome 1
Small pilot eco-designed and mild-processed food prototypes (based on fruits, vegetables, nuts and legumes) for in-between mealtimes (snack-type) that include local food varieties and assure the nutritional properties of fresh products development outcome 1
Digital, educational, and gaming tools adapted to the different family development outcome 1
An educational Tamagotchi game development outcome 1
1 digital recipe book co-created with consumers on planetary health development outcome 1
At least 24 food prototypes developed from different 6 product categories and nutritional targets. development outcome 1
At least 8 policy instruments conveyed to policymakers for decision making at local, regional, national, and cross-Med level. development outcome 0
3 Marketing strategies for project SMEs development outcome 0
Socio economic and cultural barriers (food behavior change too) to increase adherence to MD, through hands-on approaches and experiments research outcome 0
Local determinants of food choices of different Med populations through harmonized and validated methods research outcome 0
New business models and marketing of new food products to promote eating habits consisteng with the MD, that meet consumers' preferences and acceptability development outcome 0
State of art of the MD through the development of methodologies to find out data and appropiate indicators research outcome 0
Consumer-driven new product development for the appreciations and health and economic needs of consumers in the region and tourists as ambassadors of the MD development outcome 0
Improved nutrition and health thanks to a better diet development outcome 0
Consumers' empowerment (food information / awareness / behavioral change) development outcome 0
Improve consumers’ acceptance of food based on the use of alternative source of proteins. ProxIMed will gain solid knowledge about consumer’s acceptance and choices towards to alt-protein products that will directly be implemented into the product development with ensured acceptability and market uptake. Consum-ers’ general interests in three Mediterranean countries (Turkey, Tunisia, Portugal) will be analysed related to the differing food products and raw material sources for alt-proteins. Marketing strategies and market introduction of the new food products will be ensured by testing and fine-tuning real products in food outlets of two countries (foreseen Turkey and Tunisia) via quasi-field experiments. development outcome 0
Reducing greenhouse gas emissions and other negative environmental impacts (e.g. land use, deforestation, biodiversity loss, etc.) due to promoting alternative protein sources. Life cycle analysis (LCA) will be assessed to ensure the environmental benefits in terms of reducing carbon and water food print of the processes and validation of a model for local and circular food production with optimal resource utilization. This assessment will follow the Product Environmental Footprint (PEF) guidelines of the EU. development outcome 0
Improve human health. In ProxIMed, innovative and “green” technologies will be used that minimally affect nutritional quality and their performance on protein and product quality will be clearly defined and SDG 3, Good health and well-being will be sustained. Potential of bio-accessibility and bioavailability of evaluated sources of proteins will be evaluated and anti-nutritional factors and allergen profile of proteins will be assessed by in vitro and in vivo animal studies to assure high standards of food quality and safety and to give a detailed allergenic risk as-sessment of the novel proteins. research outcome 0
Easier access to cheaper and healthier protein sources as an alternative to animal sources toward healthier and sustainable diets. In ProxIMed, important proteins for the Med region have been selected and will be explored through innova-tive technologies not applied yet to these specific proteins to reach products with improved techno-functional properties. Use of alt-sources for protein rich food products will improve the accessibility towards sustainable products and enable a better balance in food imports dependency. Economic and environmental assessment of the promising technologies will guarantee to create a guideline for selection of suitable products with right tech-nologies driven from consumers’ choices. Additionally, ProxIMed will contribute to the “diet-shift” by creat-ing effective campaigns and awareness. development outcome 0
Optimized environmentally friendly techniques to produce novel protein‐enriched foods. Innovative pre-processing technologies will be used to decrease the load of the chemical treatment that will be ap-plied afterwards so that the process will be as ‘green’ as possible. Pre-treatments change the functional properties of the proteins and can have a positive impact on the yield. Microwave heating (MH), microwave vacuum drying (MW-VD), ultrasonication (US), supercritical fluid extraction (SFE), Cold Plasma (CP), Tribo-Electric Sepa-ration and microfluidization (MF) will be optimized and performed to produce novel protein concentrates to be used for novel protein-enriched foods. research outcome 0
Creating new business plans and models for commercializing the new protein sources (for food, feed and other food industrial purposes) to support the competitiveness of Mediterranean SMEs. Within PROXIMED we will work closely with the industry partners to conceptualize the appropriate business plans. The business plan will include the development of sustainable exploitation plans for the large-scale uptake outputs beyond projects lifetime. The network within ProxIMed partners will be used to achieve an influential exchange enabling a connec-tion between European and international markets. Moreover, corresponding funding sources for the post-project phase will be searched by contacting relevant authorities. development outcome 0
1-Raw materials with elevated nutritional value (semolina, fluors, blends). The diffusion of these materials can be useful for the prevention of numerous diet-related diseases (such as diabetes, obesity and cardiovascular diseases) development outcome 0
2-New food products of the Med-Diet with "healthy” attributes, resulting in positive impacts on human health development outcome 0
3-New healthy appealing foods designed for children (age 3-12) addressing the food habits of this fragile part of population (SDG#2-Indicator 2.2.2 Prevalence of malnutrition among children: baby/junior pasta and biscuits; food education initiative) development outcome 0
4-New foods of the Med-Diet with "anti-inflammatory” and “immune-modulating” properties resulting in positive impacts to prevent human diseases including infectious pathologies development outcome 0
5-New market opportunities for the durum wheat value chain. The main stakeholders of the supply chain (e.g. farmers, millers, Med-Foods producers) will benefit from the availability of products with higher added health value (indicators: n° of engaged cooperatives 15, n° food industries 1) development outcome 0
6-Improvement of women participation in the workforce to increase decision-making power and leadership for women involved in the project development outcome 0
Optimized eco-friendly food processing technologies and tools to preserve the original nutritional value and enrich the valuable bioactive contents in the final food products, compared to conventional methods development outcome 2
Development of new value-added foods products/forms from traditional Mediterranean diet with proven health benefits, accompanied with proper understanding of the markets and high end-customers satisfaction and trust development outcome 2
Development of efficient national/regional strategies, addressing the critical gaps and valorising the potential opportunities in the Mediterranean countries nutrition policy and considering the socio-economic and health impacts, that balance the dietary habits of Mediterranean consumers and the sustainability of Agri-food resources. development outcome 1
Contribution to improved dynamics of Mediterranean lifestyle (diet, physical activity and socio-cultural habits) as an important element of the Mediterranean cultural inheritance. development outcome 1
Outcome 1: enhanced knowledge base of students from te TEVET institutes trained. research outcome 0
Impact 1 : Facilitate the development of new norms and standard for hazards prediction and risk assessment. MILKQUA will implement a Quality Milk Program that will provide the background to develop HACCP and Standard Operative Procedures throughout dairy production chain (WP2). research outcome 0
Impact 2: Develop new procedures for qualifying and classifying production sites and zoning: The application of OMICS technologies will provide MILKQUA with suitable procedure for qualifying and classifying milk and dairy products from 4 Tunisian sites, from North West to South (WP5). research outcome 0
Impact 3: Implement new systems and devices for food-safety monitoring along the entire food chain and best practices for all the food value chain phase: MILKQUA will facilitate the development of new surveillance programs, guidelines and policies by implementing a Milk Quality Program for monitoring food safety along the dairy production chain, establishing best practices that will reduce the bacterial contamination and increase the hygiene of milk and dairy products from udder to consumer (WP2, WP3). research outcome 0
Impact 4: Develop and validate bio-based protection practices, to select and characterise the natural extracts and species with protective characteristics for food production, quality and storage: MILKQUA will characterize the biological activity of phytocompounds and EOs derived from locally produced plants, which have been previously reported to have an anti-inflammatory and anti-bacterial activity, potentially acting synergistically with antibiotics used to treat mastitis. MILKQUA will test their effectiveness with in vivo and in vitro studies, by assessing animal performances and their effects on microbiome and immune defence by using advanced systemy biolgy approaches. On the background that around 30% of milk is discarded by dairy collection centers due to poor hygienic milk and the presence of antibiotics residues, MILKQUA aims to reduce the percentage of discarded milk by reducing for at least 20% the use of antibiotics (WP4, WP5, WP6). research outcome 0
impact 5: Increase the awareness of the consumer: MILKQUA will allow practices farming improvement on anti-microbial use through the use of Information and Communication Technology (ICT). MILKQUA will design a permanent information exchange between the farmers and the actors of the supply chain using participatory educational, training and accessible ICT to contribute to a permanent increase of the dairy value chain namely through a decrease of antibiotics use and of mastitis prevalence (WP7, WP8). research outcome 0
Increasing the understanding of MEDmarket and MEDconsumer behaviours research outcome 0
Developing modern MEDIET guidelines and fostering new business modules of a variety of value-added tailored products tailored to markets and consumers needs (e.g., modern MEDIET-recipes, attractive bio/active packaging, MEDIET-databases, integrative platform and smart MEDlife coach-app) development outcome 0
Promoting and marketing MEDIET and MedLifestyle and highlighting its benefits at all levels through traditional and technology-based motivational and awareness-raising campaigns and extensive marketing and advertising actions development outcome 0
Improving of Med people’s health (e.g., reducing obesity rate and other diet‐related non‐communicable diseases) by increasing their adherence to MEDIET and active lifestyle research outcome 0
Contribute to Farm to Fork Strategy (F2F), Sustainability and Biodiversity Strategy, and EU partnership for (i) Safe and Sustainable Food Systems for people, planet and climate”, (ii) “Water Security for the Planet (Water4All)” and (iii) “ Rescuing biodiversity to safeguard life on Earth” research outcome 0
Contribute to DNSH principle and EU Green Deal development outcome 0
Support innovation in sustainable technological solutions development outcome 0
Tackle the EU obesity challenge, support the Economy of prevention and contribute to End-hunger, and sustainable labour maket and economic growth development outcome 0
Foster social participation & reduce social exclusion research outcome 0
Support, protect and empower MedConsumers to enable sustainable MEDIET consumption & green transition research outcome 0
Strengthen International cooperation in Research and Innovation research outcome 0
Improved processing and storage efficacy and efficiency providing food products with longer shelf-lives and more favourable microbial stability research outcome 0
Identification and exploitation of added value by-and side-products derived from the Mediterranean agri-food system research outcome 0
Optimization of logistics for food storage and distribution either at local or transnational level resulting in higher income for small holders and SMEs research outcome 0
Building leading research and innovation capacity across Europe research outcome 0
1. Economic impacts - These new products will create a new market, characterized by a different perception of the product and they exert leverage for the whole sector of fresh and processed fruit. Many marketing companies and factories can establish to work on the results of this project. The increasing user’s perception of product-service offerings, of natural functional ingredients in it (Healthy food) and a strong relationship between product and territory can raise these products from a currently marketing competition. The know-how can easily be transferred to similar vegetable sectors of the Mediterranean area, which are suffering from low level of innovation and high competitiveness of new lifestyles. From an employment side, all the innovations applied in the project will open a significant request for new technicians and professionals involved in the new food development path development outcome 0
2. To demonstrate, using pilot scale and semi-industrial plants, the effectiveness of innovative industrial processes, able to extend the range of traditional Mediterranean food products in their nutritional and sensory values improvement and obtaining natural and functional ingredients from wastes of citrus development outcome 0
3. To create in mediterranean countries affordable and innovative strategies towards waste and byproduct reuse to contribute to implement a Zero Waste culture in agrofood sector that may be a model for other EU countries development outcome 0
4. Disseminate among farmers, marketers and industries and public bodies concept "citrus wastes may be seen no longer as a polluting agro-industrial residues but as a valuable natural raw material and adding value". development outcome 0
5. To promote the use of healthy “clean label” ingredients in agro-food industry. The innovation action will generate a number of functional extracts and gelling agents as a natural ingredient replacing alternative additives development outcome 0
6. To prepare improved canned vegetables, bakery, pastry, beverages, low-calorie jams, jellies, juices and other food products by using the functional/natural extracts obtained from wastes development outcome 0
7. To obtain new market segments with soft canned citrus products (fresh cut, semi-dried and lightly canned) by using innovative processing technologies in order to improve nutritive, sensory and healthy properties development outcome 0
8. To transfer project know-how to farms and industry operators, in order to enable operators to apply the proposed processes and technologies at industrial scale development outcome 0
9. To produce green pesticides, hydrogel NPK fertilizers and green fertilizers which will reduce the agriculture pollutants and improve the environment development outcome 0
10. Establishment MEDISMART Foundation, will safeguard the MEDISMART project's results beyond the funding period, thus ensuring institutional sustainability and to increase the role of the project in social services. It will address potential donors who are interested in supporting an innovative soft processing solutions for citrus wastes, distributing funding to end-user initiatives on the basis of award/grant schemes. It also can be used as Center of Excellence for continuation of consultation and training mechanisms, workshops and congress for the dissemination of project results to win over new partners in EU, Mediterranean and neighboring countries that have hence forth not participated, or identify new clusters in participating countries development outcome 0
11. Project website linkage and promotion, the MEDISMART project website will be designed and managed by the project partners. It will provide a transparent account of project activities, general information on the MEDISMART project ideas and information on the state of citrus production and consumption in the participating countries, citrus waste and by products, information on working progress, schedules and regional activities, collection of relevant resources and media including intermediary reports and conferences, workshops and summits calls and invitations in connection to the MEDISMART project, press-meetings; guided visits; press, radio and TV reviews and articles; publication of newsletters; distribution of brochures and reports will be scheduled development outcome 0
Five (5) new food products with enhanced shelf-life, quality and health-related beneficial and sustainable properties development outcome 1
Five (5) (three (3) physical and two (2) digital) raising awareness campaigns promoting a food environment conducive to healthy food choices through appropriate incentives and information provision to consumers and policymakers development outcome 1
At least 15 Mediterranean companies/restaurants/bakeries testing acorn ingredients/food products development outcome 0
Six (6) business models for quality and sustainability adapted to SME and smallholders operating in the acorn value chain research outcome 0
One (1) white paper on dietary guidelines and promotion strategies for the adoption of acorn as ingredient for Mediterranean healthy and sustainable diets research outcome 0
Three (3) reports on the Mediterranean basin acorn distribution, value chain and stakeholders mapping and current and potential socioeconomic and environmental impacts of establishing an acorn value chain in the Mediterranean basin research outcome 0
One (1) study on the prevalence of diet- and non-diet-related non-communicable diseases in the Mediterranean countries, by sex and country, where the adoption of an acorn-based diet could play a role on disease management research outcome 0
One (1) digital marketplace connecting acorn value chain stakeholders development outcome 0
Five hundred (500) new users registered in the digital marketplace development outcome 0
At least ten (10) published articles in international peer-reviewed journals, in the fields of acorn distribution/value chain, acorn processing, product formulation, product packaging/storage research outcome 0
1. New technology tools and business models for access to market:The project will offer new insights and organisational solutions to facilitate entry into promising new markets for small farmers and their POs. Contributions will be especially relevant for (a) modernisation and access for small farmers to e-commerce (b) smallholders' access to food public markets. research outcome 4
2. Organizational solutions to improve the effectiveness of the European GI system:The project will provide new knowledge and organizational solutions to improve the effectiveness of the European GI system as key local clusters capable of enhancing (a) the efficiency of the marketing strategies of smallholders and manufacturers in national and international markets, (b) the value of their collective reputation in such markets, and (c) their territorial sustainability. research outcome 3
3. Organisational and management solutions for co-operative enterprises:The project will provide a new menu of organisational and management solutions for co-operative enterprises as a key governance tool for smallholders' cooperation/integration. The aim is to support small farms’ viable incomes and resilience, and strengthen their bargaining positions, through enhanced cooperative models. research outcome 2
4. Identifying effective e-commerce models for small and medium-sized farmers:The project will enhance extant knowledge about the possibility of shortening the distribution channel through ecommerce. It will specifically contribute to determining which e-commerce model (from simple buyer-seller linkages to more sophisticated services including logistics, customer care, and payments) is most appropriate in each case (e.g. for large vs small producers), what are the key drivers of successful projects, and the role played by cooperatives and GIs in this process. research outcome 3
New insights to improve the effectiveness of GIs as key agri-food quality certification systems that can lower producer-consumer asymmetries and guarantee product safety and traceability. Differential benefits in this regard for smallholders compared to large producers will be explored. research outcome 2
The flax derived products and algae can improve the productive performance of rabbit research outcome 1
The flax derived products and algae can improve the reproductive performance of rabbit buck in vivo and in vitro also in warming challenge conditions research outcome 1
The flax derived products and algae can improve the reproductive performance of rabbit does research outcome 1
The flax derived products and algae can improve the quality of rabbit meat with a high fixation rate of n-3 in the meat research outcome 1
The flax derived products and algae can improve the welfare and the resistance to infectious diseases reducing the use of antibiotics research outcome 1
The new functional food (omega rabbit meat) rich in n-3 can improve the health conditions (cardiovascular diseases, atherosclerosis, obesity, diabetes, disturbances in the lipids blood concentrations and reproductive disorders) and favour the consume of protein research outcome 1
The new pakaging system with PAD (bacterial catcher) and the canned patè can contribute to maintain the high quality of the omega rabbit meat and to favour its local and export market development outcome 1
The omega rabbit consortium constitutes by different actors of the production chain will produce the omega rabbit meat under its logo and disciplinary as garantee of quality and traceability for the consumer with the phylosophy “from the farm to the fork” development outcome 1
Evaluation of the omega rabbit meat (as functional food) in human volunteers affected by high lipids in plasma research outcome 1
The production of omega rabbit meat increase the local economy, the protein consumption and the sanitary condition of human and animals development outcome 1
Four (4) new business models developed at local level in IT, FR, TN, EG, based on the innovative product Ωrabbit meat development outcome 1
Improvement of shared knowledge and competences about flaxseed incorporation techniques into animal feed and could setting up an industrial production of flax derived products and algae for animals and human diet, also creating new jobs in the agricultural sector development outcome 1
Decrease inefficiencies and barriers to market access research outcome 0
Increase efficiency and sustainability in processes and the use of resources development outcome 0
Increase profitability via either or both the reduction of production costs or/and the increase of quality research outcome 0
Reduce food loss research outcome 0
Database on selected stone by-products of different olive varieties (morphological characteristics, composition, nutritional value) development outcome 0
Processes for the extraction from OS powder of biopolymers and antioxidants development outcome 0
Bioactivity and techno-functionality data on extracted OS biopolymers for food/cosmetic/pharmaceutical applications research outcome 0
Technologies ready to use for producing OS biopolymers-based biomaterials enriched with antioxidants research outcome 0
Novel active packagings and food ingradients containing OS extracts to improve human well-being, the safety and extend the shelf life of dry and fresh food products development outcome 0
Novel cosmetic formulations containing OS-based biopolymers development outcome 0
Novel OS biopolymers-based hydrogel patchs for wound healing development outcome 0
Efficient prototypes for industrial applications development outcome 0
Increase the market availability and accessibility of highly nutritional, healthy, and sustainable low-processed Mediterranean food, meeting the demand for new low-processed attractive products,with acceptable sensory properties and high nutritional profiles. development outcome 0
Implementation of tailored made strategies to help people of all ages to shift towards Mediterranean healthy dietary behaviors, studyng bio-preservation technologies and mild non-thermal technology solutions for safe products with maximally preserved nutritional value and developing new low-processed attractive products from plants, nuts and legumes as meat-alternative protein development outcome 0
Exploiting and valorizing the genetic microbial resources of traditional Med products for new fermentation consortia, using autochthonous Med starter microbial cultures for the development of innovative foods from unconventional matrices or of enriched fermented products development outcome 0
Promotion of resource efficiency and of new greener and sustainable value chains, offering new approach for bio-preservation of perishable food products, reducing wastes and improving of knowledge of food producers on new solutions in the production system. research outcome 0
Evaluate the potential nutraceutical properties of the proposed solution and new ingredients and products in vitro to increase the knowledge of the consumers and to promote healthier and more sustainable diets research outcome 0
Identifying and measuring the factors influencing the adoption of healthy dietary behaviors in the Mediterranean communities, applying new insights and empirical evidence on consumer preferences in tailored customized marketing strategies and business strategies, for at least three food models. research outcome 0
Promoting an effective shift of current consumption habits towards healthier and more sustainable diets by organizing awareness campaigns tailored to different target groups research outcome 0
Generation of new knowledge beyond the state of the art and contribution to scientific excellence through publications in relevant scientific platforms. research outcome 0
Mapping of five case countries to include the key actors, operators, stakeholders, product flows, price formation, trading relationships governance. research outcome 0
Establishment of three physical places in a rural-agricultural area as a group meeting point for the Honey community living-lab activities (pilot cases) in each case country. research outcome 0
Def. of aggregate supply chain methodology to assess economic, social and environmental impact, defining indicators for each current value chain mapped and possible alternatives. research outcome 0
Establish the 40 physio-chemical and melissopalinological analyses, and valorisation of honey residues for each case country for two campaigns each year. research outcome 0
least 1 new mixture of honeys designed to increase antimicrobial properties. research outcome 0
Validation of the consumers’ acceptance and willingness-to-pay of the scenarios and variables within the value chain alternatives research outcome 0
High degree of other stakeholders’ acceptance (distributors, supermarkets) in the blockchain ecosystems in all countries when validations test will be conducted research outcome 0
Models of the smart agri-food value chain (one blockchain in each case country). research outcome 0
Models for e-commerce channels (one in each case country). research outcome 0
Two smart technological solutions. research outcome 0
Validation of the blockchain ecosystem in ten professional beekeepers in each case country. research outcome 0
Validation of the blockchain ecosystem in ten professional beekeepers in each case country. research outcome 0
Creation of at least three scientific and five dissemination publications. research outcome 0
Project presence in at least four relevant scientific conferences and industry events at different levels (regional, international, Europe and outside Europe). research outcome 0
At least 15 (five per country) workshops, networking and training (formation capsules) to be organised by TECHONEY partners with at least 200 attendants in total. research outcome 0
Creation of a project website with at least 300 visitors/month. research outcome 0
Creation of Social Media accounts with at least 500 followers on TWT and LinkedIn. research outcome 0
Send out at least three Newsletter during the project. research outcome 0
Elaboration of at least one informative video. research outcome 0
Final conference with at least 60 participants and at least 10 policymakers involved research outcome 0
Data management plan - produce within the first 6 months a plan- WP8 research outcome 1
Extraction processes of active ingredients from agro-food residues/ Equipment development development outcome 1
Development of enriched foods - Incorporation of active ingredients into food matrices development outcome 1
Edible coatings systems incorporating active ingredients development outcome 1
Development of a resilience and sustainability biorefinery platform research outcome 1
ICT tool - webpage development outcome 1
Business models research outcome 0
Verified consumer behaviour, feedback on quality and safety of products research outcome 0
Dissemination actions (seminars, trainings) research outcome 0
Although the different results of the project have an impact on the scientific community, the technicians who will act in the field and the administrations, the main beneficiaries of this project must be the agrarian communities that grow the date palms of the Mediterranean countries, of which Tunisia constitute a "pilot" experience that can be replicated to others. development outcome 0
The Database on Genetic Biodiversity of the Palm Agro-ecosystems of the selected oases will be available for local, regional and national administration, and will allow them to plan new date palm plantations adapted to adverse weather conditions and produce higher quality dates. research outcome 0
The project will provide a comprehensive view of microbial communities driving the biological functioning and diseases for enhancing soil sustainability and a better understanding of links between red weevil pest and plant diversity and ecosystem functioning. This will lead in the development of marginal land for agricultural production and rehabilitation of degraded soils. It will thus contribute to define new agricultural practices aiming at improving productivity in line with environmental policies as well as providing economic alternatives with added value for south Mediterranean countries. research outcome 0
In relation to the circular economy, the project proposes date cultivation and production byproducts as a source of new food ingredients and phytosanitaries. These uses added to the traditional crop will allow additional income to the agricultural communities and the possibility of taking advantage of the tons of waste annually produced from the date palm cultivation. research outcome 0
For career development, the GreenPalm project will offer opportunities to train students and technicians involved in the execution of various tasks. In this regard, mobility plans will facilitate the development of work in an international, multidisciplinary environment and will lay the groundwork for collaborative work. It is also a magnificent opportunity for young researchers to meet experienced scientists utilizing specialized approaches for studying plant-microbe-pest interactions. This learning will be shared with other lab mates, increasing their cutting-edge techniques update, when the researchers return to their home universities. Training is also going to be implemented through joint seminars and workshops. Our experimental program is designed with the aim to publish results in peer-reviewed open-access scientific journals. development outcome 0
To identify consumer concerns towards Mediterranean Diet (ease of preparation, accessibility, affordability, healthiness, taste…), understand, measure & awareness of the problems for implementing a healthy, modern and effective Mediterranean Diet pattern. (PROJECT IMPACT) research outcome 0
The consumers empowerment in terms of food information, awareness for the Mediterranean Diet consumption and implementing tailored strategies to help pe ople of all ages to shift towards MED healthy dietary behaviours. Adoption of national policies in line with the policies and objectives of the EU. (PROJECT IMPACT) research outcome 0
To select the preferred and healthier foods and drinks of the target sector. Food drivers that affect consumer selection considering associations between demographic, educational, and income characteristics and motivational factors for food choice in the different partner countries To promote the introduction of new and healthy MED food products based on the consumer's preferences and acceptability to promote eating habits related to the MD. (PROJECT IMPACT) research outcome 0
Design and development according to the opinion of the consumers of 5 low-processed Mediterranean Diet recipes attractive to consumers based on local MD foods, enriched with bioactive compounds. Preservation and extension of their shelf-life. Training different sectors linked to the agri-food sector. Results on the improvement of nutrition and health in the consumers of different ages by the consumption of the recipes designed. Indicators of improved nutrition and health compared to the consumption of junk food. (PROJECT IMPACT) development outcome 0
Results on the reduction of obesity rates and decrease of incidence of Non Communicable Diseases in the consumers by the consumption of the recipes designed and the adoption of a less sedentary lifestyle. Indicators of improved rates of obesity and non‐communicable diseases compared to the consumption of junk food. (PROJECT IMPACT) research outcome 0
500 participants in the 7 LL sessions in the form of focus groups with interviews to consumers in general with representatives of the food chain and professionals from the food industry (farmers, food manufacturers, cooks, dieticians) (OUTCOME) research outcome 0
5 hypothetical choice models to quantitatively assess consumer attitudes and preferences (OUTCOME) research outcome 0
7 manuals including dietary guidelines with promotion strategies for enhancement adoption of MD (1 per country), which will also be inserted in the set of digital toolkit (OUTCOME) development outcome 0
5 business models disseminated between SME or industries and smallholders (OUTCOME) development outcome 0
5 new business models validated with willingness to pay (OUTCOME) development outcome 0
1000 User interactions within the digital toolkit and training web contents (i.e. mobile apps throughout the approach “what consumers tell us to”). (OUTCOME) development outcome 0
An integral digital toolkit to generate valuable/unique data on local and age-related behaviours (and also gender) and make it usable for decision-making and consumer empowerment (training, mobile apps…) (OUTCOME) development outcome 0
5 new food products with enhanced shelf-life, quality and health-related beneficial and sustainable properties (OUTCOME) development outcome 0
≥ 5 innovative production & packaging technologies to increase nutrition value and shelf time and reduce environmental impact and digital systems for the traceability of products to improve quality control in agri-food supply chains (innovation in processes) (OUTCOME) development outcome 0
At least 5 documents with the nutrition and educational policies recommendations (at least 3 of them will commit to integrating some of the recommendations into their nutritional plans or strategies) and so that project’s results are mainstreamed in national education policies; curricula; teacher education; and public awareness (adapted from SDG 12.8, indicator 12.8.1) (OUTCOME) development outcome 0
Around 7 publications and participants in congresses, conferences and industrial exhibitions. (OUTCOME) development outcome 0
Development of efficient methods for assessing rice authenticity, traceability and safety development outcome 6
Increased added value for Mediterranean rice based food products linked to their proven biological and geographic origin, production protocols, processing technologies and low environmental footprint research outcome 1
Improve confidence of consumers and markets in authenticity of Mediterranean rice based food products by implementing dedicated services development outcome 3
Foster joint integrative activities with existing and infrastructures in the health & food domain development outcome 3
Improve harmonization and data interoperability development outcome 1
Contribute to new agro-food business models development outcome 1
At least 18 articles in popular sources research outcome 0
At least 6 technical publications research outcome 0
At least 8 scientific publications research outcome 0
At least 16 conferences/events will be attended research outcome 0
A thematic co-creation Bridge2Value workshop development outcome 0
Webpage [at least 1000 visitors & 3000 page views] development outcome 0
6 newsletters in total published / distributed via website/stakeholders’ mailing list [one every 6 months] development outcome 0
Social media [50 reaches/post on the 1st year, 100 reaches/post on the 2nd year, 150 reaches/post on the 3rd year] development outcome 0
At least 3 webinars (one/year) with at least 30 participants per webinar development outcome 0
Four [4] Thematic Stakeholder and Consumer co-creation Workshops development outcome 0
Promotional material / Activities [at least 16 leaflets/brochures produced; 300 pieces distributed per leaflet/brochures; 5 Raising Awareness Campaigns; 2 in-shop boosts] development outcome 0
Participation in at least 16 trade fairs or exhibitions development outcome 0
Kick-off meeting & Final conference [at least 100 attendants at the final conference] research outcome 0
User Management Layer: it will enable and foster interactions between the different participants in the agri-food value chain research outcome 0
Certification Layer: it will have a specific impact on traceability and transparency purposes along the agri-food value chain research outcome 0
Dashboard Layer: it is a critical tool that will be used for assessing the performance of the agro-food value chain under multiple scenarios research outcome 0
Decision-Making Layer: it will enable simulation based decision along the smallholders supply chain research outcome 0
The Smallholders platform: as final ouput of the project, it will support the achievement of all the project objectives development outcome 0
Smallders experimentations and evaluations development outcome 0
Smallders dissemination and communications activities research outcome 0
Outcome 1: Specific educational strategies for the adoption of Mediterranean healthy and sustainable diets to improve MD adherence through specific toolkits studied from both a nutritional and social point of view IS1: Study new strategies and develop tips for the adoption of Mediterranean healthy and sustainable diets. Improved Med people health by facilitating the shifting to a Mediterranean healthy and a sustainable diet; IS2: Promotion of Mediterranean dietary habits, highlighting its benefits at all levels through the realization of educational toolkits (e-learning platform, mobile app, e-cook book, board games), social channels, and awareness campaigns in schools and communities. development outcome 0
Outcome 2: New healthy foods derived from Mediterranean traditions such as low-fat cheese, milk and milk derivatives (Functional beverages derived from the whey residue of cheese-making, fermented milk from minor dairy species, cheese snacks) fortified with functional molecules extracted from organic waste, and EVOO fortified with fat-soluble vitamins in acceptable, ready-to-use and attractive formats. IS1: Study new strategies and develop tips for the adoption of Mediterranean healthy and sustainable diets. Improved Med people health by facilitating the shifting to a Mediterranean healthy and a sustainable diet; IS3: Introducing new and healthy low-processed Mediterranean food products in acceptable, attractive, accessible and economic formats taking also into account the circular economy; IS4: Decrease in obesity rate and other diet‐related non‐communicable diseases in the Mediterranean area. development outcome 0
Outcome 3: Percentage of overweight and obese population and other diet-related non-communicable diseases of projects’ partner population stratified by age, socio-economical status, gender, educational level, occupation, country, attitudes and belief. IS 1: Study new strategies and develop tips for the adoption of Mediterranean healthy and sustainable diets. Improved Med people health by facilitating the shifting to a Mediterranean healthy and a sustainable diet. research outcome 0
Outcome 4: Mediterranean adherence score of projects’ partner population stratified by age, socio-economic status, gender, educational level, occupation, country, attitudes and belief. IS1: Study new strategies and develop tips for the adoption of Mediterranean healthy and sustainable diets. Improved Med people health by facilitating the shifting to a Mediterranean healthy and a sustainable diet. research outcome 0
Outcome 5: Food frequency analysis of projects’ partner population stratified by age, socio-economic status, gender, educational level, occupation, country, attitudes and belief. IS1: Study new strategies and develop tips for the adoption of Mediterranean healthy and sustainable diets. Improved Med people health by facilitating the shifting to a Mediterranean healthy and a sustainable diet. research outcome 0
Outcome 6: Two prototypes of web-based e-learning platforms with 10 educative modules. IS1: Study new strategies and develop tips for the adoption of Mediterranean healthy and sustainable diets. Improved Med people health by facilitating the shifting to a Mediterranean healthy and a sustainable diet; IS2: Promotion of Mediterranean dietary habits, highlighting its benefits at all levels through the realization of educational toolkits (e-learning platform, mobile app, e-cook book, board games), social channels, and awareness campaigns in schools and communities; IS4: Decrease in obesity rate and other diet‐related non‐communicable diseases in the Mediterranean area. development outcome 0
Outcome 7: Web portal and two prototypes of the Mobile app. IS1: Study new strategies and develop tips for the adoption of Mediterranean healthy and sustainable diets. Improved Med people health by facilitating the shifting to a Mediterranean healthy and a sustainable diet; IS2: Promotion of Mediterranean dietary habits, highlighting its benefits at all levels through the realization of educational toolkits (e-learning platform, mobile app, e-cook book, board games), social channels, and awareness campaigns in schools and communities; IS4: Decrease in obesity rate and other diet‐related non‐communicable diseases in the Mediterranean area. development outcome 0
Outcome 8:Two prototypes of board games for children; Two prototypes of board games for adolescents/adults and two prototypes of a card game for elderly. IS1: Study new strategies and develop tips for the adoption of Mediterranean healthy and sustainable diets. Improved Med people health by facilitating the shifting to a Mediterranean healthy and a sustainable diet; IS2: Promotion of Mediterranean dietary habits, highlighting its benefits at all levels through the realization of educational toolkits (e-learning platform, mobile app, e-cook book, board games), social channels, and awareness campaigns in schools and communities; IS4: Decrease in obesity rate and other diet‐related non‐communicable diseases in the Mediterranean area. development outcome 0
Outcome 9: YouTube, Facebook and Instagram channel. IS1: Study new strategies and develop tips for the adoption of Mediterranean healthy and sustainable diets. Improved Med people health by facilitating the shifting to a Mediterranean healthy and a sustainable diet; IS2: Promotion of Mediterranean dietary habits, highlighting its benefits at all levels through the realization of educational toolkits (e-learning platform, mobile app, e-cook book, board games), social channels, and awareness campaigns in schools and communities; IS4: Decrease in obesity rate and other diet‐related non‐communicable diseases in the Mediterranean area. development outcome 0
Outcome 10: E-cook book. IS1: Study new strategies and develop tips for the adoption of Mediterranean healthy and sustainable diets. Improved Med people health by facilitating the shifting to a Mediterranean healthy and a sustainable diet; IS2: Promotion of Mediterranean dietary habits, highlighting its benefits at all levels through the realization of educational toolkits (e-learning platform, mobile app, e-cook book, board games), social channels, and awareness campaigns in schools and communities; IS4: Decrease in obesity rate and other diet‐related non‐communicable diseases in the Mediterranean area. development outcome 0
Outcome 11: 8 kindergartens, 8 primary schools, 8 high schools, 4 universities, 8 SMEs, 8 smallholders, 8 retirement homes in piloting of tailored educational programs. IS1: Study new strategies and develop tips for the adoption of Mediterranean healthy and sustainable diets. Improved Med people health by facilitating the shifting to a Mediterranean healthy and a sustainable diet; IS2: Promotion of Mediterranean dietary habits, highlighting its benefits at all levels through the realization of educational toolkits (e-learning platform, mobile app, e-cook book, board games), social channels, and awareness campaigns in schools and communities; IS4: Decrease in obesity rate and other diet‐related non‐communicable diseases in the Mediterranean area. research outcome 0
Outcome 12: Development of two fortified EVOOs (one from Italy and one from Croatia); one low-fat cheese; one cheese snack; fermented beverages; both fresh and powdered formulations of one functional beverage from whey. IS1: Study new strategies and develop tips for the adoption of Mediterranean healthy and sustainable diets. Improved Med people health by facilitating the shifting to a Mediterranean healthy and a sustainable diet; IS3: Introducing new and healthy low-processed Mediterranean food products in acceptable, attractive, accessible and economic formats taking also into account the circular economy ; IS4: Decrease in obesity rate and other diet‐related non‐communicable diseases in the Mediterranean area. development outcome 0
Outcome 13: One business model for new products declined for different SMEs and smallholders and types of production. IS3: Introducing new and healthy low-processed Mediterranean food products in acceptable, attractive, accessible and economic formats taking also into account the circular economy ; IS4: Decrease in obesity rate and other diet‐related non‐communicable diseases in the Mediterranean area. research outcome 0
Outcome 14: One business model for educational toolkits declined for different target audiences. IS2: Promotion of Mediterranean dietary habits, highlighting its benefits at all levels through the realization of educational toolkits (e-learning platform, mobile app, e-cook book, board games), social channels, and awareness campaigns in schools and communities; IS4: Decrease in obesity rate and other diet‐related non‐communicable diseases in the Mediterranean area. research outcome 0
Generalized local resource sharing concept for increased resilience research outcome 0
Digital platform for generalized resource sharing targeting smallholders development outcome 0
A platform-of-platforms approach for maximum flexibility and interoperability development outcome 0
Intuitive mobile app for local resource management development outcome 0
Innovative AI techniques for resource discovery research outcome 0
Embedded Decision Support System and AI-based processing framework development outcome 0
IoT process automation methodology for resource sharing research outcome 0
Make digital smart technologies attractive & accessible to smallholders development outcome 0
Improve resilience of small-scale farming system research outcome 0
Achieve efficiency and sustainability in processes and the use of resources research outcome 0
Create new business opportunities and new markets for smallholders development outcome 0
Reduce food losses development outcome 0
Innovate in the smallholder agri-food chain on a long-term basis research outcome 0
Connect with local businesses through creation of a territorial map of business users development outcome 0
GourMed will provide ‘new technology tools and business models for access to market, suited to local clusters and SMEs, and creation of a new generations of young entrepreneurs.’ development outcome 2
GourMed will provide ‘new insights in the competitiveness of local clusters of farmers, small manufacturers and distributors, with integrated innovative planning and institutional solutions for sustainability and profitability.' research outcome 3
GourMed will provide ‘New options to increase the added value of products from local clusters.’ research outcome 2
GourMed will enhance ‘transparencies in fair trade and shortening Agri-food chain beneficial for smallholders.’ development outcome 1
GourMed will lead to enhanced ‘verified consumer feedback on quality and safety of products from smallholders.’ research outcome 1
Design of specific Business Models for local Short Food Supply Chains, Green Public Procurement and Export-Oriented Supply Chains research outcome 0
Guidelines for Voluntary Sustainability Standards and paths research outcome 0
Development of digital solutions enhancing market opportunities development outcome 0
Pilot actions for validation of digital and market solutions development outcome 0
Blockchain-based marketplace development outcome 0
Design and delivery of training packages to professionals research outcome 0
Dissemination and communication portfolio for outreach activities research outcome 0
A new healthy and sustainable food service business model for university canteens, but applicable to other food service contexts development outcome 0
Three awareness campaigns promoting new menus (specifically addressed to each stakeholder involved) development outcome 0
One new food product concept (student bag); among this concept at least 3 specific products will be tested and scaled-up for industrial production development outcome 0
Increase compliance of menus with the Mediterranean diet by 50% research outcome 0
Improve the image of the canteen by 20% research outcome 0
Increase consumers general adherence on Mediterranean diet by 20% research outcome 0
Increase the Net Promoter Score (NPS) by 20% research outcome 0
Social impact: 1. Engagement and entrepreneurial options for the youth and women → reduce unemployment in < 30-year old group, at least two novel business ideas along the quinoa value chain implemented 2. Empowerment of women in rural areas → increase of responsible roles for women in farmer cooperatives or as business founders, consultants, facilitators and mediators (role models, educators and multiplicators) 3. Gender balanced organizational concepts → societal and organizational innovations in agroecological cooperatives or municipal settings, more effective, efficient and innovative organizations 4. Demonstration/ spreading the benefits of quinoa-based agroecological concepts and cropping systems allows preserving cultural heritage and social welfare → subjective and objective wellbeing of smallholders, enhanced food safety and reduced imports of agrochemicals into the Mediterranean 5. Novel quinoa food products, recipes and nutritional trainings help fight increasing incidence of non-communicable diseases, like food intolerances and obesity → less disease cases triggered by food intolerances, obesity or iron-deficiency, improved community health, performance and wellbeing development outcome 0
Economic impact: Smallholder: • Quinoa’s high gate value (compared with other crops) increases farmer’s income → higher income of farmers at demo sites, more investments of cooperatives for novel equipment, infrastructure, and machines • Stable food supply and reliable income through multi-purpose quinoa varieties that provide stable yield even in areas with poor soil and extreme climates → food security and suffi-cient high-quality seeding material • Introduction of sweet quinoa reducing postharvest processing and waste → reduction of processing costs and side streams • Introduction of Plantix App and other smart tools increases efficacy of crop/farm manage-ment and paves the way for precision farming → foundation for future agricultural systems • Usage of leaves and other parts for fodder, mulching or biochar→ additional income / re-duced feed and fertilizer purchases Entrepreneurs: • Innovation workshops for stakeholders, online course “Innov8Now” integrated into curricu-la of participating universities, innovation and stakeholder fora anchored at local/ national level but linked via Arab Quinoa Forum → increased entrepreneurial spirit, more innova-tion and start-up ideas taken up across the Mediterranean • Increased innovation and business options based on new quinoa crop (crop combinations with quinoa) and agrotechniques → novel technology, services (consultancy, monitoring, weed management or alike) Small and Medium Enterprises: • Participating companies (as partners or stakeholders) extend their product portfolio with gluten-free, bio-based quinoa food products (LINAT Sarl. considers for the first time export-ing gluten-free products) → ready for scale-up and introduction into the market • Innovation and Stakeholder Forum triggers novel ideas for products & services, and links the people to implement them → novel business opportunities for local/ regional value chains support resilience of economic system; export can provide higher revenues • Restaurants / catering services can offer wider choice for gluten-intolerant people → more variety and service, more customers, higher income Mediterranean countries: • Local quinoa value chains → total yield stability, increases food production and income security, reduces dependencies, increases resilience • Affordable gluten-free food → less health problems reduce costs for health care systems • Gluten-free food and other high-value product lines (e.g. cosmetics) → novel products for local markets and export development outcome 0
Environmental impact: 1. Quinoa transforms marginal land and salt affected areas from non-productive system to productive one → improved soil quality, higher harvest yield at demo sites of Living Labs 2. Crop diversification reduces negative impacts of mono cultures (water and soil pollution, erosion, biodiversity loss, pests etc.) → increased biodiversity in surrounding ecosystems (e.g. beneficial insects); total yield stability, enhanced agricultural resilience and ecosystem services, usage of marginal lands alleviates pressure on high-producing soils 3. Saponins of quinoa potentially bio-insecticide → reduced chemical interventions, better health 4. Spread of agroecological techniques reduces the use and secondary effects of synthetic fertilizers and pesticides in the MED region → ecosystems and ecosystem services to recover 5. Environmental impact/ sustainability of farming systems becomes a criterion for regulations and incentives development outcome 0
Political impact: 1. Q4M will be the leader that brings together Mediterranean countries covering the entire quinoa value chain → intensified exchange of ideas, knowledge and networks will speed up deduction of best practices 2. Q4M benchmarking and reference sites will help reach the goals of National Action Plans, initiatives and strategies aiming at the protection and improvement of Mediterranean smallholder systems in accordance with environmental goals → Q4M’s recommendations and guidance are taken up as support by regulators and authorities to optimize farming conditions for agroecological systems and their product (e.g. evidence-based policies, incentives, pricing, marketing campaigns; green public procurement) 3. Q4M helps spread guidelines for agroecological approaches, organizational concepts and best practices de-veloped on municipal level → taken up as blue-print by other regions, national authorities and Mediterra-nean countries 4. Q4M establishes concepts and thought processes that encourage consumption of goods, food and other products that are produced in a sustainable manner with reduced environmental impacts → change of be-haviour at demo sites and spreading via stakeholder network 5. Q4M results support EU policies and objectives in the context of the EU Green Deal and relevant Horizon Europe Missions and Partnerships, e.g. Mission Soil, EU Green Deal and relevant Horizon Europe Missions and Partnerships) → input for knowledge based-discussion and decision making when it comes to refining Common Agricultural Policy (CAP) of the European Union 6. Q4M creates intensified and trustful interaction of science with political and societal stakeholders → less obstacles in implementing organizational changes or future follow-up activities development outcome 0
Scientific/Technological impact: 1. Next-generation breeding technology in combination with a tailored KPI catalogue specific for traits de-sired in the Mediterranean taken up by labs from four Mediterranean countries → capacity building 2. Assay developed and established for efficient selection of abiotic stress tolerant quinoa lines, potentially beneficial also for other crops → uptake by breeders and farmers 3. Establish 2-3 novel gene markers each for germination and dormancy characterized and associated with above-mentioned traits to develop multi-purpose quinoa varieties suitable for specific intercropping combi-nations with greater precision and speed → uptake by other scientists, breeders and farmers 4. 2-4 novel multi-purpose quinoa breeding lines (i) tolerant to scarce and/or salty soils, drought and other abiotic stresses, (ii) with homogeneous and significant seed germination at high salinity and temperature environments (>80% of germination), (iii) with defined seed germination windows dependent on salinity and temperature, (iv) producing seeds with a suitable dormancy degree, avoiding the pre-harvest sprouting and deep dormancy → uptake by breeders and farmers, seed companies 5. Standardization of the after-ripening storage parameters for quinoa seeds to reach maximum germination vigour → uptake by breeders and farmers, seed companies 6. Tailored seed composition (carbohydrates, saponins, amino-acids, ions) of selected quinoa lines tolerant to salt and high temperature for 2-3 lines with a high nutritious composition and low saponin content → adopted by farmers to generate sufficient production for affordable gluten-free food product line 7. Proof of concept for advanced cultivation concepts and crop combinations, e.g. for relay and intercropping or crop rotation → uptake by breeders and farmers, seed companies 8. At least one affordable novel, gluten-free quinoa product line for those suffering from celiac disease and similar adverse food effects → scale up for commercial production and real markets 9. Concept for a zero-waste quinoa value chain and its environmental and socioeconomic evaluation (feed, biochar, cosmetics, natural insecticides) and corresponding quinoa processing methodology → uptake by farmers, cooperatives and companies 10. Generating models for smart prediction of breeding material for further breeding advancement → publica-tion and uptake by other scientists 11. Evaluation of the allelochemical characteristics of quinoa and buckwheat allows for optimized crop compo-sitions → publication and taken up by other scientists and farmers 12. Assessment system and recommendations for quinoa as feed supplement → uptake by farmers and live-stock smallholders to implement local value chains research outcome 0
Identify factors affecting dietary habits, food choices, socio-economic and cultural barriers, and specific concerns about some industrial processes (e.g. irradiation, highly processed food) at the local level in participating countries. research outcome 0
Gain a deeper understanding of consumer behaviour, needs and motivations to adhere or not to adhere to the MD and the desire for or predisposition towards tech-based innovations. research outcome 0
Validate and codify MD foods and ingredients and communicate their origin and healthiness to consumers. development outcome 0
Boost sustainable production and preserve genetic biodiversity in line with the EU F2F and Biodiversity strategies. development outcome 0
To preserve the healthiness and quality of ingredients and their bioactivity during food processing. development outcome 0
Formulate new healthy, high-quality foods to encourage the consumption of diverse foods and adopt eating behaviours consistent with the MD. development outcome 0
Revise a traditional recipe and promote new business models and local economies development outcome 0
Contribute to increase social acceptance and more sustainable consumption dynamics. research outcome 0
Increase education and awareness about healthy eating habits. development outcome 0
List of Agro-food companies research outcome 0
Economic analysis research outcome 0
Active additives development outcome 0
Optimized processing methodologies research outcome 0
Biodegradable plastic packaging with desired properties development outcome 0
Impregnation process research outcome 0
Bioactive Packaging Quality development outcome 0
Creation of 8 new Jobs for young researchers development outcome 0
Involvement of the Advisory Board representing farmers, processors, retailers, consumers and policymakers in Management Committee meetings development outcome 0
Involvement of 12 producers (3 per pilot site x 4 countries) in the assessment development outcome 0
Conduction of 8 Focus groups (2 per pilot site x 4 countries) development outcome 0
3 preservation techniques applied to fig and prickly pear research outcome 0
Development of 4 innovative products research outcome 0
2 training cycles in the 4 pilot sites development outcome 0
Development of 12 business models including e-commerce development outcome 0
2 smart technological solutions research outcome 0
200 Website visits/month development outcome 0
Engagement of 600 followers in social media development outcome 0
Organization of 6 workshops (30 participants each) development outcome 0
Participation on 12 events/conferences development outcome 0
Production of 4 scientific papers research outcome 0
Updating, modifying and developing dietary guidelines and promotion strategies for the adoption of Mediterranean healthy diets development outcome 0
Promoting and marketing of Mediterranean dietary habits and highlighting its benefits at all levels through media coverage, TV programmes, awareness campaigns in schools and communities development outcome 0
Introducing new and healthy low-processed Mediterranean food products in acceptable, attractive, accessible and affordable formats development outcome 0
Improving Med people health by facilitating the shifting to a Mediterranean healthy and sustainable diet development outcome 0
Decrease in obesity rate and other diet‐related non‐communicable diseases in the Mediterranean area research outcome 0
Reutilising and valorising waste-streams can prevent industrial waste as well as allow nutrients to be recycled, shifting to a circular bioeconomy system. research outcome 0
Oli4food has also strong relation with the Farm to Fork Strategy approach for food sustainability to improve lifestyles, health, and the environment. research outcome 0
Oli4food will optimize eco-friendly, sustainable food processing/extraction technologies in order to preserve/improve nutritional value and health and enrich the valuable bioactive contents in the final olive-based food products. research outcome 0
Oli4food contributes to an increase in the food security and a more sustainable agriculture by formulation of an antifungal spray based on olive oil by-products in order to overcome the microbial spoilage of olive products during storage. research outcome 0
To establish a FB database development outcome 0
To develop gluten & gluten-free FB research outcome 0
To develop Innovative low-pressure mixer development outcome 0
To develop Innovative low pressure oven development outcome 0
To develop new FB recipes & processes development outcome 0
To ensure FB safety development outcome 0
To develop sustainable and marketable FB solutions development outcome 0
To ascertain the acceptance of the processes and new products by consumers & industry from the MA development outcome 0
Innovative tool for healthy dietary habits research outcome 0
Marketable and sustainable lunch-box development outcome 0
Scientifically-tested healthy lunch-box full of nutritional benefits research outcome 0
Documented benefits on study groups development outcome 0
Dissemination of results development outcome 0
O4M Platform development outcome 0
O4M Traceability development outcome 0
O4M AI research outcome 0
O4M Quality development outcome 0
Q4M P2P development outcome 0
Co-creative supply chain system development outcome 0
OIL4MED services development outcome 0
  Priority Areas
    
Code Priority Area Project Officer Total Projects Total Deliverables (Total 2025) View
AGRO-FOOD.Dietarty Shifts Implications of dietary shifts and sustainable diets for the Med populations and food industry Mohamed Ahmed Wageih 0 0
AGRO-FOOD.Food Safety Food Safety in local food chains Mohamed Ahmed Wageih 3 127 (9)
AGRO-FOOD.Innovation Implementation of innovation in the Agro-food chain Mohamed Ahmed Wageih 9 365 (20)
AGRO-FOOD.Mediterranean Diet Valorising food products from traditional Mediterranean diet Mohamed Ahmed Wageih 5 213 (49)
  Projects
    
Acronym Project Title Year Section Project Coordinator Coordinating Body Budget Start Date End Date View
  Publications and Outreach
    
Priority Area Project Acronym Type of the scientific paper Title of the scientific paper Authors DOI DOI Download link Download link
  Personnel Involved
    
  Partners