Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Measurement of the impact of food raw materials on biodiversity and la...
Coordinator
Food procurement and short food value chains: analysis and development of good practices for organisational and management models aimed to improve the affordability of sustainable food products in public and private canteens and fragile citizens through urban garden.
Report on strategies improving the affordability of sustainable food in canteen through public and private procurement (M24)
CIRFOOD is already approaching the challenge posed by the need of measuring the environmental impact of food production, in terms of carbon and water footprint. This is possible because of the foresight scientific researches occurred worldwide in the last years that made available countless data according to these two KPIs.CIRFOOD is already approaching the challenge posed by the need of measuring the environmental impact of food production, in terms of carbon and water footprint. This is possible because of the foresight scientific researches occurred worldwide in the last years that made available countless data according to these two KPIs.
Nonetheless, the production of food raw materials (from the field to the transport) does not affect ecosystems only in terms of CO2 emissions and water consumption. Other aspects need to be taken into consideration and this is the area where CIRFOOD is looking for new partnerships.
Starting from scientific researches and materials, this activity will investigate the following activities:
We look for project partners interested to set up a scientific committee that might create a database including the quantified impact on biodiversity and land use per kilogram/liter of food.
The final expected result of this scientific research activity will be a database structured as a commodity tree model, that could investigate the above mentioned KPIs according to different groups of detail (ex: Level 1 – vegetable; Level 2 – fresh and frozen vegetables; Level 3 – tomato, carrot, etc.). The goal of CIRFOOD is indeed to have the possibility to calculate the impact on biodiversity and land surface use for each single recipe and, subsequently, communicate it to its customers.
