The ECOTROFOODFINAL EVENTDecember 17th & 18th 2013

Academy Palace KVAB, 1 rue Ducale Brussels (Belgium)

Conference on Eco-innovationin the European food sector

The European Network for Eco-innovationin the Food Sector presents

18th December – Morning - Meeting on the results of the ECOTROFOOD Project WELCOME COFFEE

9:30 General presentation of the ECOTROFOOD Project - Daniele ROSSI (FEDSERV)9:45 Aims, results and future of the national and European ECOTROPHELIA competitions - CCI Vaucluse, Françoise GORGA (ANIA)10:15 Interviews of ECOTROPHELIA Organizers – Questions and answers session - Ariane LOUWAEGE (FEVIA), Jan Jacobi (FEI Germany - tbc)10:30 The food product and stakeholder databases - Ariane LOUWAEGE (FEVIA)10:45 Eco-innovation in the food sector (national and European matchmaking fora & the networking activities) – Fanney FRISBAEK (ICETEC) and Christophe COTILLON (ACTIA - France)COFFEE BREAK 11:30 The online tool: how to use it? - Federico MORAIS (FIAB)11:45 Some communicational supports realized during the project – Giovanni DELLE DONNE (FEDSERV)12:00 Future of the services developed during the project - Françoise GORGA (ANIA)12:15 Conclusion of the meeting on the ECOTROFOOD project to promote the project results - Marco MALACARNE – Head of Unit SMEs, Clusters and Emerging Industries – DG Enterprise and Industry – European Commission

COCKTAIL LUNCH

• The European EcoTrophelia Matchmaking Service is a high quality, individually customised service for eco-innovative SMEs (SMEs with a market-ready environmentally friendly technical solution or food product) within the food industry. The service focuses on eco-innovation in the sense that supported technological solutions or products shall decrease the environmental burden of the European food industry, locally or Europe-wide, by its implementation or use. All SMEs will go through a screening process, evaluating their eco-innovation with special emphasis on the expected environmental benefits that the implementation or use of their solution or product will bring.• Benefits of participating:

Eco-SMEs: Eco-SMEs looking for financing or a market breakthrough will gain access to a Europe-wide network of investors and large food processing companies, and will present their eco-innovations only to investors and/or first-users who have already expressed an interest in their product, saving them both time and effort and, hence, money.Investors: Investors looking for high quality investment opportunities in green tech or eco-products get access to elite technological solutions and products aimed at decreasing environmental burden while increasing profitability in the food industry, through one-on-one meetings with companies. First-users: Food processing companies looking to decrease the environmental burden of their process or to expand their product range with an “eco-“product” will be introduced to SMEs offering solutions, also through one-on-one meetings.

• The networking event is a joint event between SUSFOOD and ECOTROFOOD. It will get researchers and the industry to work together to reach two main aims:

- Define the issues that food processing-companies (and more specifically SMEs) are facing, and find solutions realistic for researchers. This could provide ideas for new projects or work programmes.- Allow the participants to find partners to build consortia in order to apply for the 2nd Susfood call or Horizon 2020 calls for proposals. More generally, this event will provide opportunities to widen networks and to find expertees.

• Life Cycle Assessment (LCA): Consumers’ behavior is changing in favor of healthy product and fair trade products. Environmental aspects have also begun to be a factor in the choice of products. Environmental performance is often evaluated using life cycle assessment (LCA) methodology. LCA is a technique for quantifying the impacts of a product at each stage from resource extraction through to distribution and use and up to end-of-life disposal — an approach popularly dubbed “cradle-to-grave”. LCA thus yields a fully exhaustive, multicriteria analysis of the environmental impacts of a product or process throughout its life-cycle. During the conference, the principles of LCA, the benefits and limits of LCA and application to food products will be presented.A case study of an ECOTROPHELIA product will be done with CRIKIZZ, a popped insect snack.The CRIKIZZ project is now supported by the Ynsect company. The environmental data for the production of CRIKIZZ will be presented and compared to similar products on the market.• The ECOTROFOOD Online Tool aims to provide food innovation entrepreneurs with business & venture capital guidance, assessment docs and information.What does it offer? Guidance on drafting a business plan, a business and venture capital glossary, an inventory of opportunities for SMEs fundraising, finance- and accounting documents and updated links to main venture capital news, food & drink innovation news, financial news related to the food industry and Main World Eco-innovation meetings. • The ECOTROPHELIA Circle will be launched on 17th december. This club will gather the organizers of the national competitions, to share good practices and prepare future competitions.• The Meeting “Results of ECOTROFOOD” will give all the main results of the CIP ECOTROFOOD project and present all the tools developed during the project on 18th December. Three years of interesting work will be summarized.

The ECOTROFOOD FINAL EVENT 32

17th December: Eco-innovation in the European food sector WELCOME COFFEE

PLENARY SESSION9:15 - 10:00 The ECOTROFOOD, SUSFOOD and FOODMANUFUTURE projects - Daniele ROSSI (FEDSERV), Béatrice DARCY VRILLON (INRA), Lisbeth MUNKSGAARD (Aalborg University) 10:00 - 10:30 The ECOTROFOOD online tool - Federico MORAIS (FIAB)

WORKSHOPSECOTROPHELIA CIRCLE10:30 - 12:30 Creation of the ECOTROPHELIA Circle - Françoise GORGA (ANIA), Dominique LADEVEZE (Chamber of Commerce and Industry of Vaucluse)

MATCHMAKING EVENT 10:30 - 15:45 One-to-one meetings, all day long

NETWORKING EVENT10:30 The SUSFOOD Strategic Research Agenda and the SUSFOOD calls for proposals - Jeanineke MERETE DAHL KRISTENSEN (UCPH - University of Copenhagen), Annika Fuchs (BLE - German Federal Office for Agriculture and Food)10:50 The Meta Knowledge Database (MKB) - Katrien BROEKAERT (Ev-ILVO - Belgian Institute for Agricultural and Fisheries Research)11:10 Life Cycle Analysis for ECOTROPHELIA food products - Laureen BADEY (ITERG) and Yvan DELOCHE (CRITT PACA)11:40 Networking workshops - Introduction by Christophe COTILLON (ACTIA, France) -Saving water (Yvan DELOCHE - CRITT PACA France) -Saving energy (Nicola COLONNA – ENEA, Italy) -Waste reduction (Ulf SONESSON – SIK, Sweden) -Environmental impact of packaging (Prof. Constantine D. PAPASPYRIDES - NTUA, Greece)

LUNCH NETWORKING EVENT13:00 Parallel sessions with working groups 15:00 Debriefing for each different working group 15:30 COFFEE BREAK PLENARY SESSION15:45 Presentation of the ECOTROPHELIA competition: success stories… CCI Vaucluse, Bertrand EMOND (Campden BRI), Benoit PLIS-SON « Ici & Là », Géraldine COLLET (Les “Crudettes”), Elodie BARRE (ENSCBP Bordeaux) 17:15 Key results of the CIP ECOTROFOOD Project & the ECOTROPHELIA Circle - Françoise GORGA (ANIA), Dominique LADEVEZE (CCI Vaucluse)17:45 The European Strategy in the food sector - Salvatore D’ACUNTO represented by Benjamin VALLIN – DG Enterprise & Industry – European Commission (Unit F4 – Food and Healthcare Industries, Biotechnology) 18:15 Conclusion of the workshop & official launching of the ECOTROPHELIA Circle – Dominique LADEVEZE (CCI Vaucluse)

COCKTAIL

Contact: dladeveze@vaucluse.cci.frwww.ecotrophelia.eu

THE ECOTROPHELIA KEY FIGURES THE ECOTROFOOD RESULTS

THE ECOTROPHELIA PROJECT

45national ECOTROPHELIA

competitions

3ECOTROPHELIA EUROPE

competitions

2000companies

in national competitions

450participatinguniversities

200food product

database

25 700Web quotations and

press articles

2500participating

students

35food products

on the European market

1,400,000hits on Twitter

in 2012

The creation of a stakeholder platform •

Organization of various matchmaking fora at national and European levels •

Information Days / Conferences organizedin France, Belgium, Italy, Spain, Iceland,…

to promote eco-innovation in the food sector •

An ECOTROPHELIA YouTube Webpage :www.youtube.com/user/ecotrophelia

•A video of the ECOTROPHELIA competitions available

“EcoTroFood aims at improving access to eco-innovation information and knowledge for the food industry, in particular SMEs and service providers”.A major part of the project consists of organizing “ECOTROPHELIA” competitions which are national student food eco-innovation competitions followed by 3 European competitions, all integrating sustainable development standards.The European ECOTROFOOD platform will enable the development and testing of new innovative practices, support SMEs, and create start-ups. Via public-private partnerships companies will be helped to meet future requirements in terms of environmental standards at the European level. Furthermore it will enable SMEs to benefit from the possibilities and opportunities created by new environmental concepts and create more effective links between research, entrepreneurship and finance. Another aim is to make qualified young people with an interest in sustainable development, available to the food industry.

54 The ECOTROFOOD FINAL EVENT

ECOTROPHELIA Europe constitutes a life-size innovation laboratory for universities and students and a pedagogical model recognized by the European Commission DG Enterprise and Industry. The competition offers a ground for fruitful exchanges between education and research sectors and the business world. For professionals from the food industries, ECOTROPHELIA is a great pool of talent, skill-sets and innovation.

Organisation Established in France in 2000, ECOTROPHELIA expanded to a European scale in 2008. ECOTROPHELIA Europe is organized by the European Technology Platform «Food for Life», ANIA (French Food and Drink Federation) and CCI Vaucluse. FoodDrinkEurope, the structure which groups together the European food federations, is also involved in the organization. On the principle of a food innovation “Champions League” each European country organizes its own national competition to select the most innovative food project thatwhich will then be presented at ECOTROPHELIA Europe. The selections are coordinated by the national food federations. The teams are composed of 2 to 10 students from either public or private, European higher education establishments. The final competition is held every year alternately at SIAL in Paris and Anuga in Cologne.

Demanding specifications As part of the teaching program, the student teams design their food product according to precise specifications. The main evaluation criteria focus on the innovative dimension, the ability to integrate retail or catering circuits, organoleptic and nutritional qualities, the possibility for industrial production on the basis of a technical file, regulatory compliance and market relevance. Each team develops its project with the support of its national food federation along with businesses, teachers, researchers, laboratories and technical centers.

The food product must:• be fit for human consumption and aimed at consumers;• be marketable in retail distribution or the restaurant and hotel sectors;• be innovative in one or several aspects compared to food products already on the

market. This innovation can come especially from the concept, and/or technology, and/or recipe, and/or packaging… ;

• take on board eco-innovation, which could mean the basic ingredients (origin, organic or with low carbon footprint) and/or packaging (recyclable) and/or manufacturing process (saving energy, recycling water) and/or distribution-logistics (new channels or direct consumer sales), making it easier for all businesses in the food production chain to integrate the environmental dimension;

• stand out for its taste, nutritional or other qualities;• be reproducible for manufacturing in a production unit based on technical

specifications (ingredients, manufacturing process, cost price, business investment…);• conform to relevant regulations (processing, additives and ingredients, packaging,

labelling, advertising standards, food safety…);• be commercially relevant (suitable for a local and/or national and/or European market

and meeting a demand, marketing plan, packaging, logistics…);• show global coherence for all the criteria set out above.

ECOTROPHELIA EUROPE ABOUT ECOTROPHELIA, IT HAS BEEN SAID…

«The ECOTROPHELIA competitions have proven to be true catalysts for the promotion of creativity and the training of young entrepreneurs with eco-innovative solutions in the food industry»Antonio Tajani, Vice President of the European Commission, In charge of Industry and Entrepreneurship

«ECOTROPHELIA EUROPE meets the objectives set by the European Technology Platform Food for Life», which integrates an «educational component» to enhance the attractiveness and expertise of the agro-food sector by encouraging young people to choose a career in the food industry, encouraging the creation of a culture of innovation».Michael Knowles, Chairman European Technology Platform “Food for Life” Vice President Coca-Cola Company

«ECOTROPHELIA Europe is a major contest that not only attracts students to the food industry, but is a true incubator for eco-innovative ideas for the food industry». Daniele Rossi, Chairman R&D Group – FoodDrinkEurope

«This exercise provides a practical field experience that prepares future professionals to industrial constraints related to research and development».Peter Van Bladeren, Global Head Regulatory and Scientific Affairs, Nestlé SA

ECOTROPHELIA Europe is supported by FoodDrinkEurope which groups together food federations from the following countries:

Belgium: Federation of the Belgian Food Industries Czech Republic: Potravinářská komora České republiky - PK ČR Denmark: DTU FOOD, National Food Institute, Technical University of Denmark France: ANIA – Association Nationale des Industries Alimentaires Germany: Forschungskreis der Ernährungsindustrie e.V (FEI) Greece: Federation of the Hellenic Food Industries – SEVT Hungary: Campden BRI Magyaroszág Nonprofit Kft. Iceland: Innovation Center Iceland Italy: Federalimentare Servizi S.r.l Netherlands: Food and Nutrition Delta Romania: ASIAR - Romanian Association of Food Industry Professional Russia: The Volga region research institute of manufacture and processing of meat-and-milk production of Russian academy of agricultural sciences - VRIMMP RAAS Serbia: Serbian Association of Food Technologists – SAFT Slovenia: CCIS Chamber of Agricultural and Food Enterprises Spain: FIAB Federación Espanola de Industrias de la Alimención y Bebidas Switzerland: Swiss Food Research Ukraine: Ukrainian National Technology Platform «Agro-Food»

76 The ECOTROFOOD FINAL EVENT

INDUSTRIAL DEVELOPMENTS: SUCCESS STORIES WHERE THE FOOD INDUSTRY MEETS THE TALENTS OF EUROPEAN YOUTH… WE FIND INNOVATIVE NEW PRODUCTS ON THE EUROPEAN MARKET

35 products from ECOTROPHELIA marketed since 2011!Over the past three years more than 35 products born of the imagination and work of European students have been developed and marketed via the distribution channels in France (Bordeaux Cannelés and the Jock Company, Crok’N’Twist and MacCain, Duo 2 Choc, Crikizz and the YNSECT Society, Croc’It and Les Crudettes, Churr’oz, Crista’Fruit, Ici & Là and AGIS, etc..), Spain (Speriens), Italy (Socrock-Society Frutelias § Letellier ), Greece (Da Vero - Kontoveros Group), and outside Europe with Skyr in Iceland, Da Vero marketed in the United States and Meat Chips Volga in Russia.

SOcrock - ITALYImage produit: SocrockName of the product: SocrockProduct marketed by: FRUTELIA & Letellier GmbHWebsite: www.frutelia.comCrunchy sorghum snack with dark chocolate and powdered grape seeds

“Volga” Meat Chips - RUSSIAName of the product: Meat chips “Volga”Product marketed by: JSC Family sausagesMeat chips Volga - an environmentally friendly product, prepared from pork, lamb, beef

CROC’IT - FRANCE Name of the product: CROC’ITProduct marketed by: Les CrudettesWebsite: www.lescrudettes.com/The Croc’it Apéritif are bite-sized carrots filled with gourmet sauces, creating a unique contrast of colours and textures.

CANNELES BORDELAIS - FRANCEName of the product: CANNELES BORDELAISProduct marketed by: JOCKWebsite: www.jock.frThe first ready to bake “canelés “ pastry. It does not need any rest unlike a traditional pastry which needs at least 24 hours before cooking.

CRIKIZZ - FRANCEName of the product: CRIKIZZProduct marketed by:YNSECTWebsite: www.ynsect.comDo you want to impress your friends? With Crikizz, insects are invited for appetizers!

ISLANDUS - ICELAND Name of the product: ISLANDUSProduct marketed by: ISLANDUSWebsite: www.islanduskruss.is/?lang=enIslandus is a popsicle, made using a mixture of organic whey, Icelandic wild berries and herbs

DAVERO,ECO SEAFOOD COLD CUTS - GREECEName of the product: DAVERO, ECO SEAFOOD COLD CUTS Product marketed by: KONTOVEROS S.AWebsite: www.kontoveros.gr/intro.html Da Vero introduces the sustainable use of seafood to the industry with the use of seafood by-products to produce a cold cut product with unique nutritional aspects.

AURORA ORGANIC SKYR - ICELAND Name of the product: AURORA ORGANIC SKYR Product marketed by: Bio-BuWebsite: www.biobu.is A dairy product made from organic skimmed milk. The Skyr contains locally grown kelp and is flavoured with wild Icelandic blueberries and organic flower honey.

98 The ECOTROFOOD FINAL EVENT

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PRESS EXTRACTS :NATIONAL ECOTROPHELIA MEDIA COVERAGE

All national ECOTROPHELIA competitions are broadcasted in media and social networks…

1110 The ECOTROFOOD FINAL EVENT

THE ONLINE TOOL

NETwORKING ACTIVITIES

THE ECOTROPHELIA PLATFORM

1312

The online tool is the first step of the networking activities. Indeed, it allows the SMEs, the universities, the research centres and the technical institutes, the financial institutions, the investors and the first users, and the clusters to connect with each other throughout Europe.

The second step is the organisation of networking events. The first networking event was organised in Berlin during the Ecolink+ event (6th-7th December 2012). The ECOTROFOOD partners organised a session on “Eco-innovation in the food sector”, introduced by a presentation on eco-innovation in the agri-food sector and of the ECOTROFOOD project by Christophe COTILLON of Actia, and Ariane LOUWAEGE of Fevia was the moderator of the panel session. FIAB participated in the event with the winner of the Spanish ECOTROPHELIA competition, and the Dutch, Icelandic and Austrian teams. The student teams also presented their products during the event. The session gave an overview of the new innovation trends and allowed the students to find investors or companies willing to manufacture their products.The second networking meeting is will be organised during the final ECOTROFOOD event (17th-18th December 2013) and will gather all the eco-innovation stakeholders in the food sector.These events allowed and will allow the different kinds of stakeholders to find what they need to become more eco-innovative. For the research- or technical institutes and the universities, the events are the opportunity to find research or development partners. For the eco-innovative SMEs, the networking events are a mean to search for investors or partners (business or research partners), and for investors they are a mean for finding interesting innovative business opportunities. These networking events allow first-users to find ways to increase their environmental performance thanks to eco-innovative solutions for their process or new product ideas to manufacture.

The ECOTROFOOD Online Tool aims to provide food innovation entrepreneurs with business & venture capital guidance, assessment docs and information.What does it offer? Guidance on drafting a business plan, a business and venture capital glossary, an inventory of fundraising opportunities for SMEs, finance- and accounting documents and updated links to main venture capital news, food & drink innovation news, financial news related to the food industry and main world eco-innovation meetings.

Link to the web: chil.org/agroindustria/group/ecotrofoodonlinetool, Twitter account: @EcoTroFoodTool

Integrating elements of sustainable development in food products is essential for the competitiveness of food companies today and in the future. The ECOTROPHELIA platform is a tool designed to develop and promote eco-innovation in the food sector.

The ECOTROPHELIA platform offers:• The possibility to access a database on innovative food products from the national and European ECOTROPHELIA competitions. The database contains almost 200 eco-innovative food products, which have been developed by student teams from different European countries during the ECOTROPHELIA competitions in 2011, 2012 and 2013. Some products have already been commercialized; others are still waiting to be brought to the market. One can search for products in the database by free keyword, year, country, eco-impact, category or awarded ECOTROPHELIA prize. Only registered stakeholders have access to full information and contact details.

• The opportunity to network with other organizations interested in eco-innovation in the food sector and to identify partners for future cooperation in technological and/or commercial and/or financial areas with the possibility to meet investors interested in eco-innovations.The database contains more than 400 interested and relevant stakeholders in the field of eco-innovation. One can meet the following types of stakeholders:

1) Food processing companies,2) eco-innovation providers to the food industry (services/equipment or products),3) universities, research organizations or clusters who are active in eco-innovative research,4) innovation support organizations,5) agencies and/or investors providing support to the food sector and/or for eco-innovation,6) industry associations or interest clusters within the food sector and/or for eco-innovation.

The database was the result of a continuous cooperation of all partners over the whole course of the ECOTROFOOD project.

The ECOTROFOOD website (www.ecotrofood.eu) was initially developed to present the project concept, objectives and consortium members, and to communicate on ECOTROFOOD on a regular basis through the publication of various dissemination materials, including newsletters, leaflets and flyers, brochures, press releases and videos. Since the very first months of the project, however, this tool has been developed with the aim to propose a unique web platform containing (1) detailed information on the yearly EcoTrophelia national and European competitions on eco-innovation in food, including contact information for competition organisers and product developers, and the results of each contest from 2011 to 2013; (2) a comprehensive, product database with a search function, containing descriptions of all innovative projects presented in the framework of the EcoTrophelia competitions throughout the duration of the ECOTROFOOD project, which is accessible upon registration; and (3) a networking and information platform for all actors and stakeholders of the Food and Drink sector (academic and industrial organisations, food industry associations, eco-innovative SMEs, relevant decision-makers, etc.), designed to develop and promote eco-innovation in the food sector.

ECOTROFOOD - ECOTROPHELIA wEBSITE PRESENTATION

The ECOTROFOOD FINAL EVENT

A plan for the dissemination and awareness campaign about the project activities, results, academic/industrial applications and events, has been drawn up by FEDSERV, introducing the project to a large number of people and spreading general information related to eco-innovation and sustainable solutions in the F&D Industry.

In order to inform the general public, the project partners organised info-days in their respective countries. They were organised for the general public such as SMEs, university teachers, students, political entities, etc. Their purpose was to provide information about the objectives of the project. During these info-days, details were provided on the participation requirements of the EcoTrophelia competitions. The info-days were organised in:

• Hungary, by FedServ, during the 9th meeting of the National Technology Platforms of “Food for Life” – Budapest on 2nd May, 2011;

• Spain, by FIAB in cooperation with FedServ – Barcelona (Alimentaria), 27th March 2012;

• Italy, by FedServ – Parma (Cibus), 8th May 2012;• France, by CCI Vaucluse, ANIA and ACTIA, in cooperation with FedServ –

Avignon (Palais des Papes), 5 th July 2012;• Iceland, by ICETEC in cooperation with FedServ– Reykjavik, 20th April

2013.The info-days focused on innovation in the F&D Industry and reduction of the factors affecting the environment; presentation of contents and aims of EcoTroFood project, including activities carried out during the first year of the project; description of EcoTrophelia rules and presentation of national and European EcoTrophelia competitions.

Knowledge transfer actions were carried out in order to promote the adoption of tools, methods and recommendations developed in the project by other food federations or food administrations in the different European countries. For this purpose, a temporary leaflet explaining the EcoTroFood project, partners and objectives was arranged and disseminated during a year whilst an official leaflet in English, French, Italian and Spain languages was designed and printed in 4.100 copies for the forthcoming years.

Annual newsletters presenting general information about the EcoTroFood Project and its aims, described the project for both R&D Institutes and Companies, presenting EcoTrophelia national and European winning products, and promoting any other activities such as Info-days, Training sessions and seminars or events. In December 2011 the newsletter had reached more than 15.000 contacts, in November 2012 more than 17.000 contacts and in November 2013 nearly 20.000 contacts.

THE COMMUNICATIONAL ASPECTSOF THE ECOTROFOOD PROJECT

1514 The ECOTROFOOD FINAL EVENT

CCIV - Chamber of Commerce and Industry of Vaucluse - Francewww.vaucluse.cci.frContact Person: Dominique LADEVEZE - dladeveze@vaucluse.cci.frANIA - French Food and Drink Federation - Francewww.ania.netContact Person : Françoise GORGA - fgorga@ania.netFedServ - Federalimentare Servizi srl - Italywww.federalimentare.itContact Person : Giovanni DELLE DONNE - DelleDonne@federalimentare.itFIAB - Federación Española de Industrias de la Alimentación Y Bebidas - Spainwww.fiab.eContact Person : Federico MORAIS - f.morais@fiab.esFEVIA - Federation of the Belgian Food Industry - Belgiumwww.fevia.beContact Person: Ariane LOUWAEGE - al@fevia.beICETEC - Iceland Innovation Center - Icelandwww.nmi.is/englishContact Person: Fanney FRISBÆK - Fanney@nmi.isMATIS - Icelandic Food Research - Icelandwww.matis.is/englishContact Person: Guðjón ÞORKELSSON - gudjont@matis.isEUROQUALITY - Francewww.euroquality.frContact Person : Sébastien POULAIN - sebastien.poulain@euroquality.frACTIA – Francewww.actia-asso.euContact Person: Christophe COTILLON - C.COTILLON@actia-asso.euCRITT-PACA - Francewww.critt-iaa-paca.comContact Person: Yvan DELOCHE - yvan.deloche@critt-iaa-paca.comITERG - Institut des Corps Gras - France www.iterg.frContact Person: Laureen BADEY - l.badey@iterg.com

PARTNERS

Contact:Mr. Dominique LADEVEZE - Coordinator of the EcoTroFood project CCI VAUCLUSE - CITÉ DE L’ALIMENTATION BP 11548 - 84916 AVIGNON CEDEX 9 - FRANCE Phone:+33 (0)4 865 592 11 - Email : dladeveze@vaucluse.cci.frwww.ecotrophelia.eu