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The World Food Research and Innovation Forum
on Sustainable Food Security and Safety: its main socio-economical and
innovation drivers and objectives
Fabio Fava University of Bologna & IT Representative for Bioeconomy in
Horizon2020 committees
Samuel Godefroy World Bank & University Laval, Québec
Why a WFR&IF on Sustainable Food Security and Safety?
• Currently, about 3 billions of the world’s population suffer from chronic inadequate nutrition. Conversely, more than 2 billion people are overweight or obese (OECD, 2013; FAO-IFAD-WFP, 2013); • The global population is projected to reach over 9 billion by 2050; this requires a 60% increase in food production (relative to 2005; UN World Food Programme, 2012) to meet food demand; • Increased competition for land, water and other natural resources as well as climate changes (causing biodiversity losses, plant and animal diseases, etc), are threatening agro-food production in many areas. Further, remarkable food wastages and the low efficiency of the current food processing are adversely affecting the availability of food.
Can Research & Innovation (R&I) tackle such challenges? The WFR&IF vision
The following R&I-based actions can contribute to a global and durable Sustainable Food Security and Safety. Among other, there are: A) to increase primary production yields from the current agriculture (incl. livestock), fishery and aquaculture whilst simultaneously reducing environmental impact and increasing resilience to climate change by increasing soil fertility and adopting improved cultivars, sustainable agricultural models, precision farming and advanced mechanization;
B) to develop new agricultural landscapes via rural and marginal land development, integrated land-use planning (to produce food and bio-based products/fuels), wider eco-system service provision and local biodiversity exploitation and boost marine aquaculture, urban farming, horticulture and the use of alternative sources of proteins;
C) to minimize raw material losses and food wastage throughout the entire food chain, via longer-range agricultural planning and demand forecasting, more resistant cultivars, more efficient processing (i.e., producing more food and less byproducts and waste with lower water and energy consumption), smarter packaging and supply and distribution chain logistics. Conversion of unavoidable by-products and expired food into food ingredients and products, and water to be reused; D) to improve food safety and quality (lower the occurrence of chemical, microbial and biological contaminants throughout the whole food chain), via the adoption of more resistant cultivars, innovative technological processes, smarter packaging, and real time control methods for hazards. Improvement of toxicological tests;
Can Research & Innovation (R&I) tackle such challenges? The WFR&IF vision (con’t)
E) to improve the availability of healthy, safe and nutritional advantageous foods, both traditional and novel foods; F) to promote healthy diets via science-based information and education of the general population and sound knowledge on the beneficial and adverse health effects of foods. To improve knowledge on the nexus diet, life style and heath; G) to ensure, in developing Countries, the access to resources (i.e., knowledge/technology, infrastructures, finances/local investments, lands, etc) to local small-scale food producers, women and family farmers, pastoralists and fishers, to generate economic growth and equity, via policy, social and communication actions. The establishment of local public/private Clusters and the implementation of frugal innovation processes and practices are recommended.
Additional new inputs: Market role, Knowledge transfer, Communication (public opinion/engagement), training and capacity building, education; Conflicts/opportunities biorefinery/Biocecomomy; regulations on food/waste; aligned methodologies for assessmet environmental impacts”
Can Research & Innovation (R&I) tackle such challenges? The WFR&IF vision (con’t)
Why a specific focus on Food Safety at the WFR&IF?
Novel raw materials (i.e., botanicals and herbs), ingredients (i.e., functional compounds, also from by-products), new production processes, packaging materials (i.e. nanomaterials) may introduce new chemical and biological hazards. Food fraud incidents are continuously reported. A diet unbalanced from the nutritional point of view can cause chronic diseases (nutritional safety). This scenario creates new challenges for food producers, regulators and consumers alike, and calls for enhancing efforts to develop risk assessment and management tools and improved cooperation between the different actors of the value chain.
The WFR&IF convenes a setting for a dialogue on food safety and security at a strategic level, gathering decision and policy makers, international food regulators, senior officials from the food industry as well representatives of the international consumer community. The WFR&IF would enable sharing knowledge and best practices and support partnership development, aiming to reach common values and systems supporting a global sustainable food security and safety. It would also enable to create support for added investment in capacity building.
WFR&IF actions for a global Safer Food Security
WFR&IF EXPO Conference: Targets and Structure
EXPO Milano 2015 Italian Pavillon
Sept 22, 2015,
10.30 am
EXPO Milano 2015 Italian Pavillon Sept 22, 2015
3.30 pm
EXPO Milano 2015
Italian Pavillon Sept 23, 2015
10.30 am
World Food Research & Technology Forum
World Food Safety & Security Forum Plenary Session
Target a(endance Interna'onal leaders of R&I and technology of the food industry Key Actors Research community, Technological pla:orms, KIC, Business, Interna'onal Ins'tu'ons, etc
Target a(endance Interna'onal Authori'es and world wide Ins'tu'ons with func'ons in regula'on, control and supervision on food safety and security Key Actors EU and Interna'onal Ins'tu'ons, Research community, EFSA, FDA, Business, etc
Target a(endance & Key actors Global Players and worldwide Strategic Actors of Sustainable food Security and Safety and Bioeconomy
