European Awareness Scenario Workshops Rome, Italy 23 October
Transcript
European Awareness Scenario Workshops Rome, Italy 23 October
European Awareness Scenario Workshops Rome, Italy rd 23 October 2012 1. INTRODUCTION ......................................................................................................................................... 3 1.2. European Awareness Scenario Workshop – INPROFOOD project ......................................................... 3 2. LIST OF PARTICIPANTS ........................................................................................................................... 5 3. WORKSHOP DESIGN AND AGENDA...................................................................................................... 7 3.1 Location ................................................................................................................................................... 7 3.2 Planning ................................................................................................................................................... 7 3.3 Agenda: Scenario workshop research programming on food and health (English version) ................... 8 3.4 Agenda: Scenario workshop research programming on food and health (Italian version) .................. 10 3.5 Schedule ................................................................................................................................................ 12 4. WORKING GROUP ................................................................................................................................... 14 4.1 Homogeneous Working Groups ............................................................................................................ 14 4.1.2 Homogeneous Group 1: BUSSINESS & INDUSTRIES ....................................................................... 14 4.1.3 Homogeneous Group 2: NOT FOR PROFIT ORGANIZATIONS ......................................................... 17 4.1.3 Homogeneous Group 3: PUBLIC AUTHORITIES & POLICIES MAKERS ............................................. 19 4.2 Heterogeneous Groups ......................................................................................................................... 22 4.2.1 Heterogeneous Group 1: NUTRITION AND QUALITY OF LIFE ......................................................... 22 4.2.2 Heterogeneous Group 2: FOOD INNOVATION ............................................................................... 25 Heterogeneous Group 3: RESEARCH POLICIES ........................................................................................ 28 5. OTHER OUTCOMES ................................................................................................................................. 30 6. ANNEX ....................................................................................................................................................... 31 6.1. The selection of participants in the scenario workshop....................................................................... 31 6.2 Pictures of the Italian EASW .................................................................................................................. 33 1. INTRODUCTION 1.2. European Awareness Scenario Workshop – INPROFOOD project INPROFOOD - Towards inclusive research programming for sustainable food innovations (www.inprofood.eu) – is funded by the European Union under the 7th Framework Programme. The main objective is to study the role that food innovations and new technological research could play to counteract health problems caused by food. The project was inspired by the recent recommendations of the European Commission in the area of food and the study of public opinion, more receptive about the quality of food. Within the INPROFOOD project a total of 39 EASWs will be organized in the following countries in three waves: Austria, Belgium, Denmark, France, Germany, Greece, Italy, Netherlands, Portugal, Slovakia, Spain, Turkey, United Kingdom. INPROFOOD is determined to tackle this hugely ambitious task during 3 years of intensive activities. Their aim is to foster dialogue and mutual learning between industry, academia and civil society already in the earliest stages of the research processes directed towards developing innovative approaches (technical and social) for dealing with the food and health challenge. The project aims to achieve the broadest possible involvement. Potential stakeholders were divided into three categories according to information and documents obtained from official sources. With regard to the organization of the Italian Large Scenario Workshop, it was built a database for 919 institutions divided into three categories: not for profit organizations, public authorities & policy makers, business & industry. Below the list sources consulted in the construction of the database: Istituto Superiore di Sanità, Rare Diseases Patients' Associations http://www.iss.it/site/cnmr/dina/asso/AS10.asp Ministry of Health, Voluntary Associations http://www.volontariatosalute.it/volontari_associazioni_home.php Ministry of Health, Eating Disorders Associations http://www.disturbialimentarionline.it Ministry of Foreign Affairs, Non-governmental organizations http://www.cooperazioneallosviluppo.esteri.it/pdgcs/italiano/Partner/ONG/ONG.asp Ministry of Economic Development , Consumers’ Associations http://www.sviluppoeconomico.gov.it/index.php?option=com_content&view=article&view Type=1&idarea1=593&idarea2=0&idarea3=0&idarea4=0&andor=AND§ionid=0&and orcat=AND&partebassaType=0&idareaCalendario1=0&MvediT=1&showMenu=1&showC at=1&showArchiveNewsBotton=0&idmenu=2263&id=2003220 ACRI - Association of Italian Foundations and Savings Banks Italian, Foundations of Banking Origin http://www.acri.it/3_fond/3_fond0028.asp Ministry of Justice, professional associations http://www.giustizia.it/giustizia/it/mg_6_9.wp?previsiousPage=mg_6_9&contentId=NOL15 9439 http://www.giustizia.it/giustizia/it/mg_2_4_1.wp The Italian Government, The Ministers http://governo.it/governo/ministeri/ministeri_gov.html Ministry of Agricultural, Food and Forestry Policies http://www.politicheagricole.it Ministry of Economic Development http://www.sviluppoeconomico.gov.it/ Ministry of Education, Universities and Research http://www.istruzione.it/ Ministry of Education, Universities and Research, Elenco degli Istituti di Ricerca https://loginmiur.cineca.it/elencoistituti/front.php/autorizzati.html Ministry of Foreign Affairs, Trade Unions http://www.esteri.it/MAE/IT/Ministero/Circolo_Associazioni/Sindacati.htm Ministry of Education, Universities and Research, Universities http://cercauniversita.cineca.it/index.php?module=strutture&page=StructureSearchParams& advanced_serch=1 Ministry of Health, University Hospitals (IRCCS) http://www.salute.gov.it/ricercaSanitaria/paginaInternaMenuRicercaSanitaria.jsp?id=1064& menu=strumentieservizi Ministry of Agricultural, Food and Forestry Policies, Research Institutes http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/414 2. LIST OF PARTICIPANTS Table 1 List of Delegates/Participants (in alphabetical order by surname) Nr. Surname & Forename Organization Category 1 Albertini Maria Cristina University of Urbino “Carlo Bo”, Department of Biomolecular Sciences Public authority – policy makers 2 Antonini Giovanni Roma Tre University, Department of Biology Public authority – policy makers 3 Bicchiega Virginia Italian Institute for Auxology, Experimental Laboratory of Nutritional Research Business & Industry 4 Campioni Giovanna AICCA (Italian Association for Adult Congenital Hearth Disease) Not for Profit organizations 5 Coccia Cinzia CIES Onlus (Center for Development Information and Education) Not for Profit organizations 6 Copparoni Roberto Ministry of Health, Directorate General for Hygiene, Food Safety and Nutrition, Nutrition Office Public authority – policy makers 7 De Lorenzo Francesco FAVO (Italian Federation of Voluntary Associations in Oncology) Not for Profit organizations 8 Eramo Pina CIA (Italian Confederation of Farmers) Business & Industry 9 Levedianos Giorgio “San Camillo” Hospital, Operative Unit of Cardiology Business & Industry 10 Marelli Sergio MLFM (Movement for the Fight against Hunger) Not for Profit organizations 11 Masci Alberto Ministry of Agricultural, Food and Forestry Policies, COSVIR IV – Research and Experimentation Public authority – policy makers 12 Misciagna Giovanni “Saverio De Bellis” Hospital, Operative Unit of Epidemiology and Nutrition Not for Profit organizations 13 Neuhold Susanna AIC (Italian Association of Celiac Disease) Not for Profit organizations 14 Rossi Filippo Catholic University of Sacred Hearth, Faculty of Agriculture Business & Industry 15 Russo Carlo University of Cassino and Southern Lazio, Department of Economy and Law Public authority – policy makers 16 Ruzzi Maurizio Tuscia University, Department for Innovation in Biological, Agro-food and Forest Systems Public authority – policy makers 17 Scampicchio Matteo Free University of Bolzano, Faculty of Sciences and Technologies Business & Industry 18 Tranquillini Rudi University of Trento, Department of Materials Engineering and Industrial Technologies Public authority – policy makers 3. WORKSHOP DESIGN AND AGENDA 3.1 Location We have organized the EASW in Rome at the research centre Agricultural Reserch Council (CRA) under the department of Soil-Plant System studies. The Agricultural Research Council (CRA) is a National Entity for research with general scientific competence in agriculture, agro-industry, fisheries and forestry. CRA has legal personality under public law, under the supervision of the Ministry of Agriculture and Forestry and has scientific autonomy, statutory, organizational, administrative and financial. It was established by Legislative Decree 454/992. As it will be show with pictures in the annex, we have reserved one main room in the library to be used as plenary session and for one group and others two small rooms for group sessions. 3.2 Planning The first Italian EASW on programming of research in the field of food and health has been planned on 23rd October 2012 in Rome. The program aims to involve civil society, academia and business in order to improve research in the field of food and health solutions. The workshop, which lasts one day, combine together 18 delegates from various Italian institutions. The event through working group and plenary sessions has given the opportunity to participants to develop and discuss on possible scenarios in the field of research programming on food and health in an informal atmosphere with no slide presentations or lecture. The participants contributed with their personal experiences, made suggestions and critical considerations, identifying obstacles and solutions so that research can interpret adequately the interests of the society. Before the EASW we sent to participants the agenda to offer them some additional information and a summary document on current issues on food and health according to JPI document “A Healthy Diet for a Healthy Life”. 2 CRA, Mission and Organization Chart, http://rps.entecra.it/page_1 3.3 Agenda: Scenario workshop research programming on food and health (English version) What is it about? To meet future environmental and demographic challenges, we also need research policies that foster healthy and sustainable food innovation. A healthier diet for a growing and ageing society that suffers from lack of physical activity is at the core of modern health policies. The threat of climate change and the scarcity of resources urgently demand for sustainable technologies. Apart from healthiness, safety and affordability, today’s consumers ask for compliance with ethical and environmental standards. Food producers are challenged to provide smarter products (in Europe, they are often small and medium enterprises, but a strong economic sector and job creator). On the European level the linking of food and health receives a lot of attention: health claims for food products will be restricted and need stronger scientific evidence. Food labeling regulations have been refined recently. Some Member States even put taxes on sweets, sugar, certain fats food products that they judge as unhealthy. In the Joint Programming Initiative A Healthy Diet for a Healthy Life Member States aims at developing common visions and research agendas3. Long-term research programming is a tricky task. The standards for healthiness and sustainability are constantly changing, and research programmes on food innovation should allow for flexibility to react to such developments. Also what is considered as innovation is subject to change. It demands a political framework on a European and national level to the development of which this workshop will contribute. Agenda In small working groups of changing composition and sitting in a circle you will mostly discuss along your experiences, demands and concerns the various aspects of research programming in food & health research. There will be two rounds of working groups and plenary sessions on the working groups, the second round will build upon the first. Together with the other participants, you will draft worst-case and best-case scenarios of research programming for healthy and sustainable innovations in the food area on an equal footing. That way, you will discuss potential pitfalls, intended/unintended effects and standards demanded for research programmes to foster healthy and sustainable food innovation. A professional facilitator will keep up collaboration among participants on an equal footing and an inspiring and motivating atmosphere. Because of this workshop structure, we kindly request you to attend the whole workshop and not to leave earlier or come later. Why have you been invited? By taking recourse to reliable, public web resources we systematically compiled a database of organizations. We also want to distribute evenly the opportunities for potentially concerned organizations (stakeholders) to bring in their demands, experiences and opinions. For invitations we applied a random selection scheme based on public lottery numbers. 3 https://www.healthydietforhealthylife.eu/ Documentation The documentation of the workshop will be a descriptive presentation of working group findings without much interpretation. Contributions will not be identified by name. You and the organization you are representing will be named only in a list of all workshop participants. For each working group only the number of stakeholder “representatives” by group will be given, but not which persons participated in which working group. So participants can speak more freely and working groups will better cooperate. Outcomes will be documented for each working group separately. We will not present a consensus only, but different trains of thoughts and opinions are equally valuable. What will we do with the results? The outcomes of working groups will be compared to the outcomes of working groups in similar scenario workshops in 12 other European countries4. The national documentation will be available in Italian and an English translation of the report will be included into the cross-regional comparing report. Both reports will be brought to the attention of national and European politicians, large health and sustainability networks, innovators, etc. Both, the reports of the national workshops as well as the report comparing the workshops conducted in different regions, will be of high interest to the European Commission, which funds the INPROFOOD project. They will be available for free download at www.inprofood.eu and other websites. There will be a strong effort to bring them to the attention of not only national and international policy makers, but also to civil society, business communities and the research community all over Europe. The results will also feed into an Open Space Conference of civil society and business representatives, researchers, scientists, and policy makers from all over Europe scheduled for 2013. 4 Belgium, Denmark, France, Germany, Greece, Italy, The Netherlands, Portugal, Slovakia, Spain, Turkey, and The United Kingdom 3.4 Agenda: Scenario workshop research programming on food and health (Italian version) Il tema dell’incontro Per rispondere alle future sfide ambientali e demografiche abbiamo bisogno di politiche di ricerca che favoriscano l'innovazione di cibo sano e sostenibile. Una dieta sana per una società contrassegnata dalla crescita demografica, dall’invecchiamento della popolazione e che soffre di mancanza di attività fisica è al centro delle politiche sanitarie moderne. La minaccia del cambiamento climatico e la scarsità di risorse richiedono urgentemente tecnologie sostenibili. Oltre alla salubrità, alla sicurezza e all’accessibilità economica, i consumatori di oggi chiedono il rispetto di standard etici e ambientali. I produttori di generi alimentari sono chiamati quindi a fornire prodotti più efficaci (in Europa, essi sono spesso piccole e medie imprese, ma rappresentano un forte settore economico in grado di offrire molti posti di lavoro). A livello istituzionale europeo, si dedica molta attenzione al legame fra alimentazione e salute: le richieste di sicurezza dei cibi saranno sempre più restrittive e necessiteranno di forti prove scientifiche. Le norme in materia di etichettatura degli alimenti sono state perfezionate di recente. Alcuni Stati membri hanno anche adottato tasse su dolci, zucchero e su alcuni prodotti alimentari contenenti grassi e considerati malsani. Questi e altri temi sono contenuti nel documento del JPI “A Healthy Diet for a Healthy Life” in cui si punta a sviluppare visioni comuni e programmi di ricerca5. La programmazione della ricerca nel lungo periodo è un compito difficile. Le norme per la sicurezza e la sostenibilità sono in costante evoluzione, e programmi di ricerca in materia di innovazione alimentare dovrebbero permettere una certa flessibilità per stare al passo con tali sviluppi. Anche ciò che è considerato innovazione è soggetto a modifiche. Si esige quindi un quadro politico a livello europeo e a livello nazionale per lo sviluppo di questi aspetti, al quale potrà contribuire questo scenario workshop. Agenda In piccoli gruppi di lavoro composti da diversi delegati, i partecipanti discuteranno in base alle proprie esperienze, esigenze e preoccupazioni sui vari aspetti della programmazione della ricerca nel campo dell’alimentazione e della salute. Ci saranno due turni di lavoro di gruppo e sessioni plenarie riguardanti le conclusione del lavoro a gruppi; la seconda parte della giornata si svilupperà in base ai risultati della mattinata. I partecipanti elaboreranno casi critici e casi favorevoli di programmazione della ricerca per le innovazioni nel settore degli alimenti che tengano conto in modo equilibrato degli aspetti di salute e sostenibilità. In questo modo si esamineranno potenziali insidie, effetti desiderati/indesiderati, e le norme richieste per programmi di ricerca che promuovano l'innovazione di cibi sani e sostenibili. Un facilitatore professionista permetterà ai partecipanti di offrire il loro contributo su un piano di parità, in un ambiente stimolante e motivante. Data la struttura del workshop, chiediamo ai delegati di essere presenti per l’intera durata della giornata evitando di arrivare in ritardo o di andarsene prima della fine dell’incontro. 5 Il documento JPI HDHL è disponibile sul sito: https://www.healthydietforhealthylife.eu/ Perché Lei è stata/o invitata/o? Attraverso l'uso di risorse web pubbliche e affidabili, abbiamo costruito un database organico e completo delle organizzazioni italiane. Con questo workshop vogliamo anche offrire equamente alle organizzazioni potenzialmente interessate (stakeholders) l’opportunità di portare le loro richieste, esperienze e opinioni. Per quanto riguarda gli inviti, abbiamo utilizzato un sistema di selezione casuale basato sull’estrazione dei numeri del Lotto italiano. Documentazione Le attività dello scenario workshop saranno documentate in modo descrittivo a partire dai risultati dei lavori di gruppo senza alcuna interpretazione degli organizzatori. I contributi dei singoli non saranno identificabili in base al nome. Lei e l'organizzazione che rappresenta sarete indicati solo nell’elenco che riporta la lista dei partecipanti al workshop. Per ogni gruppo di lavoro sarà elencato il numero dei partecipanti citando solamente l’organizzazione di appartenenza senza alcuna indicazione sui componenti. In questo modo i partecipanti potranno offrire liberamente una maggiore collaborazione all’interno dei gruppi con la massima garanzia di anonimato. I risultati saranno documentati per ogni gruppo di lavoro separatamente. Non si presenterà un documento consensuale, ma diverse opinioni e contributi ritenuti equamente importanti. Come saranno utilizzati i risultati? I risultati dei gruppi di lavoro saranno comparati con i risultati degli altri gruppi attivi nel corso di scenario workshop simili organizzati in 12 Paesi europei6. La documentazione nazionale sarà disponibile in italiano e la traduzione in inglese del documento sarà inclusa nel rapporto internazionale di comparazione. Entrambi i documenti saranno portati all'attenzione di politici nazionali ed europei, reti di organizzazione che operano per la sostenibilità e la salute, innovatori, ecc. Sia il report dei workshop nazionali sia il report comparativo degli scenario workshop condotti in diversi Paesi saranno di grande interesse per la Commissione europea, l’ente che finanzia il progetto INPROFOOD. I documenti saranno disponibili per il download gratuito dal sito www.inprofood.eu e da altri siti web. Si produrrà il massimo impegno per far conoscere i due report non solo ai responsabili politici nazionali ed internazionali, ma alla società civile, alle comunità di operatori e professionisti e alla comunità dei ricercatori europei. I risultati saranno utilizzati anche per organizzare una conferenza Open Space, prevista per il 2013, aperta alla società civile, ai rappresentanti delle imprese, ricercatori, scienziati e responsabili politici provenienti da tutta Europa. 6 Tra i paesi coinvolti nel progetto Inprofood, oltre all’Italia, vi sono: Austria, Belgio, Danimarca, Francia, Germania, Grecia, Olanda, Portogallo, Regno Unito, Slovacchia, Spagna, Turchia. 3.5 Schedule The one day Scenario Workshop was organized from 9.00 to 18.00 according to the following scheme for the activities have been proposed. Table 2 Timetable (English version) Rome, 23rd October 2012 European Awareness Scenario Workshop 9.00-9.45 9.45-11.00 11.00-11.30 11.30-12.15 12.15-13.30 13.30-14.30 14.30-15.45 15.45-16.00 16.00-16.45 16.45-17.30 17.30-18.00 “Towards a safe and sustainable food research” Introduction of organizers, moderator, presentation of the programme of the day, briefly presentation of the document Joint Programming Initiative, “A healthy diet for a healthy life” (vision and synthesis of three key areas) Homogeneous groups: "Our scenario towards a safe and sustainable food research in 2030" The groups will be homogeneous and subdivided according the following three stakeholder groups (not for profit organizations, public authorities & policies makers, business & industries) The aim of the group is to define a possible scenario by 2030 in which to place the safe and sustainable research in the field of foos &health Break Plenary session: presentation of the results in the homogenous working groups Plenary session: discussion and it will be developed a shared scenario for planning of working group in the afternoon Lunch Heterogeneous groups: “development of ideas” Division of the participants into three thematic group Thematic Groups: the groups should prepare proposals on the criteria for a safe and sustainable food research. The topics for the thematic groups were as follows:: 1. Nutrition and quality of life 2. Food innovation 3. Research policies Break Plenary Session: presentation of the thematic group results Plenary Session: Discussion and vote, further information Fill in the evaluation questionnaire Table 3 Timetable (Italian version) Roma, 23 ottobre 2012 Workshop partecipativo: 9.00-9.45 9.45-11.00 11.00-11.30 11.30-12.15 12.15-13.30 13.30-14.30 14.30-15.45 15.45-16.00 16.00-16.45 16.45-17.30 17.30-18.00 “Verso una ricerca alimentare sicura e sostenibile” Saluti ed Introduzione dei lavori – presentazione dello svolgimento della giornata, presentazione del documento JPI (vision e sintesi delle tre aree di ricerca) Lavoro in gruppi: “La nostra visione Verso una ricerca alimentare sicura e sostenibile al 2030” I gruppi saranno omogenei e strutturati per rappresentanza delle varie categorie coinvolte (Organizzazioni non profit, Autorità pubbliche, Imprese) Obiettivo del lavoro di gruppo: definire lo scenario possibile entro il 2030 in cui collocare la ricerca sicura e sostenibile nel campo dell’alimentazione e della salute Break Presentazione in plenaria del lavoro dei gruppi Discussione in plenaria ed elaborazione di una visione condivisa in vista del lavoro nel pomeriggio pranzo Lavoro in gruppi: “sviluppo di idee” I gruppi saranno eterogenei e dovranno elaborare proposte riguardanti i criteri per una ricerca alimentare sicura e sostenibile. Ecco i temi dei tre gruppi: 1. Modelli di vita ed alimentazione sana (Alimentazione e qualità della vita) 2. Innovazione alimentare 3. Politiche e programmazione della ricerca (ricerca in campo alimentare) Break Presentazione in plenaria del lavoro dei gruppi Discussione conclusiva in plenaria: votazione su aspetti critici, valutazione del lavoro svolto, ulteriori approfondimenti Compilazione questionario di valutazione 4. WORKING GROUP 4.1 Homogeneous Working Groups 4.1.2 Homogeneous Group 1: BUSINESS & INDUSTRIES Figure 1 Business & Industries positive scenario poster’s picture BUSSINESS & INDUSTRIES Visione positiva 2030 Slogan: Salute, efficienza ed efficacia Fattori di successo: Prodotti tradizionali/realismo Costi ridotti Politiche della ricerca riduzione sprechi micro/macro ↓ prezzo prodotti di qualità cittadini/agricoltori coinvolti nel processo madri/nonni simboli della sana alimentazione media ruolo equilibrato aumento della produttività con meno terra ↑consapevolezza culturale agricoltore politiche UE che la incentivano più sostenibili * prodotto/ packaging Alimentazione e qualità della vita efficace campagna prevenzione bambini ↑ attività fisica ↓ Pc/ telefono etc. anziani sani preferire la qualità, genuinità all’esteriorità stili alimentari differenti a causa della multiculturalità Innovazione alimentare allungare la biodisponibilità dei prodotti riscopriamo le ricette della “nonna” alimenti più nutrienti con biotecnologie ↓ utilizzo di pesticidi e additivi ↑ varietà alimentare KM zero ↑ controlli di processo BUSSINESS & INDUSTRIES Positive Vision 2030 Slogan: Health, efficiency and effectiveness Success factors: Traditional Products / realism reduced costs Research policies ↓ price quality products * product/ packaging citizens/farmers involved in the process mothers/grandparents as symbols of healthy diet well-balanced media’s role increased productivity with less land ↑ farmer’s cultural awareness EU policies more suitable that encourage them (Eu should encourage research policies) Food and quality of life effective prevention campaign for children ↑ sport ↓ PC/phone etc.. healthy elderly to prefer the quality and authenticity than outward appearance different eating styles due to multiculturalism Food innovation to extend the bioavailability of the products rediscover the recipes your grandmother once used hearty foods with biotechnologies ↓ use of pesticides and additives ↑ variety of foods from farm to fork ↑ process control 4.1.3 Homogeneous Group 2: NOT FOR PROFIT ORGANIZATIONS Figure 2 Not For Profit Organizations positive scenario poster’s picture ORGANIZZAZIONI NO PROFIT Visione positiva (sistemica) Politiche della ricerca ricerca pubblica su: sui processi produttivi e delle trasformazioni alimentari (anche in aree marginali) per migliorare le qualità (impatto sulla salute) sul suolo agricolo – produzione sostenibile sulle patologie e sulle recidive e non solo sulla prevenzione ricerca sulle modalità e tecnologie comunicative per un’educazione all’alimentazione “sana” Modelli di vita modello filiera corta a produzione locale attenzione alla stagionalità dei prodotti attenzione alla qualità più che ad una ampia offerta trasparenza della comunicazione (tracciabilità) valorizzazione della dieta mediterranea e salutista Innovazione alimentare alimenti prodotti con l’obiettivo di avere cibi sani e non solo per la vendita riduzione dei processi di trasformazioni superflui NOT FOR PROFIT ORGANISATIONS Positive vision (systemic) Research policies public research: on the production processes and food processing (even in marginal areas) to improve the quality (health impact) on agricultural land - sustainable production on diseases and relapses and not only on the prevention research methods and communication technologies for education to “healthy” diet Styles of life short supply chain model on local production attention to seasonal products focus on quality rather than a wide offer transparency of communication (traceability) enhancement of the Mediterranean and healthy diet Food innovation food produced with the aim of getting healthy foods and not only food for the sale the reduction of superfluous processes of transformations 4.1.3 Homogeneous Group 3: PUBLIC AUTHORITIES & POLICIES MAKERS Figure 3 Public authorities & policies makers positive scenario poster’s picture AUTORITÀ PUBBLICHE E POLITICI Scenario positivo Fattori critici di successo Politiche della ricerca e governance finanziamenti in partenariato pubblico/privato ricerca coordinata con specializzazione integrata (UE) attenzione alla specificità nazionale varietà dei livelli di governance maggiori risorse con apparecchiature in centri-servizio coordinati premiare le aggregazioni aumentare le risorse e gli accessi ai giovani ricercatori Alimentazione qualità vita quantità di risorse per un’alimentazione di qualità produzione e controllo di qualità consapevolezza/atteggiamenti per una alimentazione-informazione controllo sui comportamenti competitività industria alimentare su fattori di nutrizione/sostenibilità sperimentazione etichette incentivanti e sviluppo regolamentazione Innovazione alimentare 1) dieta personalizzata 1) sistemi di conservazione alimenti-trasportabilità 1) recupero eccedenze 1 innovazioni tecnologiche 1. Gestione OGM 2 innovazioni organizzative 3 innovazioni comunicative 1) dispositivi per analisi di alimenti 3) condivisione comunicazione alimentare tra diverse fonti PUBLIC AUTHORITIES & POLICIES MAKERS Positive scenario Critical Success Factors Research policies funding in public/private partnership coordinated research with integrated specialization (EU) attention to the national peculiarity variety of levels of governance more resources and equipments in coordinated service centers to reward aggregations to increase resources and entries/admission for young researchers Food and quality of life resources for quality food production and quality control awareness / attitudes towards nutrition - information and control on behaviors competitiveness among food industries on nutrition and sustainability’ s factors testing incentive-based labels and development of regulations Food innovation 1) personalized diet 1) portable food storage systems 1) Recycling overproduction 1 technological innovations 2 organizational innovations 3 communicative innovations 1) devices for analysis of foods 3) sharing of food communications between different sources 1. GMO management 4.2 Heterogeneous Groups 4.2.1 Heterogeneous Group 1: NUTRITION AND QUALITY OF LIFE Figure 4 Nutrition And Quality Of Life poster’s picture ALIMENTAZIONE E QUALITÀ DELLA VITA COSA CHI COME Sviluppo di metodi di analisi Promozione della qualità Università + istituti di ricerca + semplici e rapidi per la qualità alimentare (tipicità) industria del prodotto Voti 9 Sviluppo di metodi di analisi Tracciabilità di filiera di Università + istituti di ricerca + per la tracciabilità autenticità/ produzioni tipiche industria tipicità Voti 5 Programmi specifici di edu. fisica nelle scuole Evitare la restrizione alimentare Min. sanità + ospedali + Informare scuole/famiglie/ Ridurre l’obesità e il università + educatori + medici sovrappeso commercio Gruppi di confronto Opuscoli + ricettari da distribuire Voti 11 Strategia di comunicazione multi target: Min. sanità + ospedali + università + educatori + Web 2.0 Informazione chiara e coerente commercio + media Famiglie con medici Voti 7 Filiera corta “La salute con gusto” Min. agricoltura + consorzi + Aree dedicate nella grande associazioni di categoria + distribuzione Stimolare il consumatore scuole + grande distribuzione verso prodotti di qualità Campagna media Voti 5 NUTRITION AND QUALITY OF LIFE WHAT WHO HOW The development of simple and Promotion of food quality Universities + research fast analysis’ methods for the (peculiarity) institutes + industry quality of the products Votes 9 The development of methods The traceability of the supply Universities + research of analysis for tracking, chain on typical products institutes + industry genuineness, peculiarity Votes 5 Specific programs of gym in the schools To avoid the food restriction Ministry of Health +hospitals + To Inform schools, To reduce obesity and universities + teachers families, doctors overweight (educators) + traders Control groups To hand out flyers and recipe books Votes 11 A Communication strategy for multiple targets: Ministry of Health + hospitals Clear and coherent information + universities + teachers Web 2.0 (educators) + traders +media Families with medical Votes 7 The Ministry of Agricultural + Short supply chain “The health and taste” Food and Forestry Policies + Areas for large-scale retail trade To encourage the consumer Consortium + Trade associations + Schools + Large Media campaign towards quality products + retailers Votes 5 4.2.2 Heterogeneous Group 2: FOOD INNOVATION Figure 5 Food Innovation poster’s picture COSA INNOVAZIONE ALIMENTARE CHI Identificazione di nutrimarker collegati alla salute Enti di ricerca Definizione di criteri nutrizionali condivisi per categoria di prodotti Tavoli di lavoro multi professionali istituzionali Co-design: definizione del prodotto tra produttore e consumatore Imprese, regioni Riduzione degli scarti di produzione e consumo (tecnologia, logistica e comunicazione) Studio di confronto tra alimentazione con cibi preparati con modalità “pre” e “post” industriali ed effetti sulle variabili biologiche su soggetti “normali” Centri di ricerca, imprese, ONG Istituzioni pubbliche ed enti di ricerca in rete COME Studi di osservazione Studi sperimentali TRIAL Network multidisciplinari Voti 4 Studi di analisi Concertazione Processi di certificazione Linee guida Voti 4 Contrattualizzazione tra aziende Informazione Educazione Cultura condivisa Formazione Voti 4 Utilizzo nuove tecnologie Sistemi di educazione al consumo Voti 4 Metodologie tipo TRIAL Voti 4 WHAT FOOD INNOVATION WHO Identification of “nutrimarker” related to health Research institutes Definition of shared nutritional criteria subdivided by products category Institutional and multi professional working group Co-design: the definition of the product between producer and consumer Enterprises, regions Waste reduction in production process and consumption (technology, logistic and communication) A comparison study of foods prepared with “Pre” and “Post” industrial method and their effects on biological variables on “normal” people Research centers, enterprises NGOs Public institutions and research organizations working in network HOW Observational studies Experimental studies TRIAL Multidisciplinary Network Votes 4 Studies and analysis Negotiation Certification processes Guidelines Votes 4 Negotiations among enterprises Information Education Shared culture Training Votes 4 The use of new technologies Systems of education for consumption Votes 4 Methodologies such as TRIAL Votes 4 Heterogeneous Group 3: RESEARCH POLICIES Figure 6 RESEARCH POLICIES poster’s picture COSA POLITICHE DELLA RICERCA CHI Osservatorio sulla nutrizione Tutti autori Riduzione della frammentazione Istituzioni pubbliche Sviluppo di tecnologie di valutazione rapida qualità UE, stati, aziende Comunicazione adeguata (in accordo con l’osservatorio.) Istituzioni Ricerca sulla sostenibilità dei processi produttivi e miglioramento [delle] qualità nutrizionale Prevenzione malattie Enti pubblici, privati , consumatori WHAT RESEARCH POLICIES WHO Observatory on nutrition all authors Reduction of fragmentation Public institutions Development of technologies for rapid assessment of quality EU, states, enterprises Suitable communication (in step with the observatory) Institutions Research on the sustainability of productive Public agencies, private processes and improving the companies , consumers nutritional quality Disease prevention COME Coord. Macro aree Valutazione impatto Riorganizzazione ruoli professionali Voti 4 Favorire aggregazioni Armonizzazione bandi ricerca Voti 4 Progetti Ricerca & Sviluppo Voti 7 Strumenti diversi e dedicati Informazioni sull’impatto internazionale Voti 5 Valutazione dell’intero processo dal campo/foresta al consumatore Voti 12 HOW Coordination of Macro areas Impact Assessment Reorganization of professional roles Votes 4 To promote aggregations The Harmonization of research calls Votes 4 Projects Research &Development Votes 7 Different and focused tools Information on the international impact Votes 5 Evaluation of the whole process from the field/forest to the consumer Votes 12 5. OTHER OUTCOMES Delegates have shown a great deal of attention to the differentiation of food. In various ways they have expressed the value for the food which often refers to culture of belonging. For example, organizations that deal with eating disorders have stressed the importance of treatment and prevention. During the discussion, it has been repeatedly invoked the principles of good information and the need for food communication that takes into account the needs of the public. Delegates have been called the problems of food communication, especially the fact that often there is no consistency between public agencies and commercial media, including on key issues relating to health guarantees for citizens. Assurance systems for food are considered essential, even those who use unconventional methods and aimed to develop a food culture and health education. The issue of food control is not only the responsibility of government or technical bodies involved, citizens have their responsibilities and must perform a control function acting choices. On several occasions participants talked about food as a whole, which should be considered taking into account the relationship between the following aspects: taste, attractiveness, health, nutritional capacity and the impact on the territory. For the latter aspect it has been emphasized repeatedly the need to carefully consider relations between production and consumption. This relationship has changed significantly in recent years and consumers are increasingly cautious about how you develop the supply chain from farm to fork. The eating habits are increasingly linked to lifestyles and to support proper nutrition, consumers must develop a culture of life styles that keep in mind the food, physical activity and health care. There were also references to the existence of different cultures and ethnic groups in European countries. This requires special attention to the type of food culture and education that are promoted at the national level On several occasions they were reminded of the research priorities food: a sustainable use of soil, reduction of food excess and the production of food that prevent diseases. 6. ANNEX 6.1. The selection of participants in the scenario workshop The guidelines for the selection process have been managed by Wissenschaftsladen Wien - Science Shop Vienna and then it has been adapted by each partner according to own national characteristics. Stakeholders in the Italian database compiled by Observa were numbered from 1 to 919 in order to choose random numbers thanks to the Italian National Lottery. (http://www.lottomaticaitalia.it/lotto/risultatieconcorsi/estrazioni_ultime.html) It has been chosen extraction Lottery on Saturday 4th August, 2012. The date was communicated to the European partners and published on the website of INPROFOOD before the date of the extraction, in order to ensure transparency in the procedure. The following table is the extraction of 4th August 2012: Table 4 Lotto 4th August 2012 lottery numbers drawn in 1° 2° 3° 4° 5° 1 Nazionale 68 81 12 76 32 2 Bari 42 49 90 8 21 3 Cagliari 78 83 75 5 72 4 Firenze 10 24 73 18 80 5 Genova 42 39 70 5 22 6 Milano 52 25 85 70 82 7 Napoli 28 18 83 38 63 8 Palermo 34 15 49 53 12 9 Roma 48 18 21 87 52 10 Torino 22 85 81 43 35 11 Venezia 31 23 62 73 27 The Italian National Lottery works with 90 numbers (1 to 90), a lottery numbers drawn in 10 cities (Bari, Cagliari, Firenze, Genova, Milano, Napoli, Palermo, Roma, Torino, Venezia) and 1 called “Nazionale”. For each category of stakeholders in the database were added 9 columns, each of which with numbers from 1 to 90, in order to select 9 stakeholders per group. The goal was to reach 24-27 stakeholders enrolled in the Scenario Workshop to reach. The procedure for selection of stakeholders was carried out as follows. We started from the lottery numbers drawn in “Nazionale”. Within the database, the first group of stakeholders (non-profit organizations), was chosen the first number (68) from the first and sixth column, the second number (81) was chosen in the second and fifth columns, and so on until completing the 9-colon it. The entire procedure was repeated in the second group of stakeholders (public authorities and policy makers) and third (business and industry). About the replacements (for example, if a stakeholder could not participate in the Scenario Workshop), the numbers were selected from the same column of the next numbers drawn. For example, if the stakeholder marked by number 81 (second extraction of the wheel National) should be replaced, we chose the number 49 (second extraction of the wheel of Bari). If the 49 needs to be replaced, we chose the 83 (second extraction of the wheel of Cagliari), and so to the point of exhaustion. At the end of the procedure, 27 stakeholders were selected. They were contacted by telephone to ask them if they were interesting in the issues for the Scenario Workshop and on INPROFOOD, and if they were available to send a delegate. In the case of a positive result, in the first contact we sent an official communication, either by mail or by email, containing a letter of invitation to the Scenario Workshop, an information sheet on logistical details and a brochure presenting the project INPROFOOD. Subsequently, to each delegate we sent a document presenting the Scenario Workshop. 6.2 Pictures of the Italian EASW Figure 7 Introduction: power point presentation Figure 8 presentation: plenary session Figure 9 Working group session Figure 10 Plenary session: positive scenario presentation Figure 11 Coffe break Figure 12 Working Group session Figure 13 Plenary session: development of idea presentation (Who? What? How?) Figure 14 Voting