TRUEFOOD

 

AgroBRIDGES Good Practice Recording Template

Traditional United Europe Food

Traditional United Europe Food

Author(s) SPREAD EUROPEAN SAFETY GEIE
Insert photo or any visual image or diagram e.g. /Word or Image Collage
Choose a primary theme that the Good Practice adheres to (three themes can be considered: Mutual benefits between primary producers and consumers
If relevant choose a secondary theme that the Good Practice adheres to Education and awareness raising practices
If relevant choose a tertiary theme that the Good Practice adheres to
EIP Practice Abstract Format:
Short summary for practitioners in English on the (final or expected) outcomes (1000-1500 characters, word count – no spaces).This summary should be as interesting as possible for farmers/end-users, using a direct and easy understandable language and pointing out entrepreneurial elements which are particularly relevant for practitioners. Research oriented aspects which do not help the understanding of the practice itself should be avoided.

TRUEFOOD aimed to improve quality and safety and introduce innovation into Traditional European Food production systems through research, demonstration, dissemination and training activities. It focuses on increasing value to both consumers and producers and on supporting the development of realistic business plans for all components of the food chain, using a fork to farm approach. 5 main objectives were pursued during the 4 year implementation: (i) To identify and quantify consumer perceptions, expectations and attitudes with respect
to (a) safety and quality characteristics of traditional foods and (b) innovations that could be introduced into the traditional food industry.
(ii) To identify, evaluate and transfer into the industry innovations which guarantee food safety, especially with respect to microbiological and chemical hazards; (iii) To identify, evaluate and transfer into the industry innovations which improve the nutritional quality, while at the same time maintaining or improving other quality characteristics and recognised by traditional food consumers; (iv) To support the marketing and supply chain development of traditional food products; (v) To facilitate effective technology transfer of innovations into traditional food industry. The activities were divided into 2 Pillars as Scientific and Industrial. Truefood study’s outcomes provide evidence-based support to promote the production and the appropriate consumption of healthier traditional foods; hence the discoveries could be translated into applications for a sustainable and valuable improvements of Europe’s food-related industries and businesses, as well as consumer protection policies. Finally, results obtained within food and health aim at supporting the EU commitment of taking the implications for health into account in all its policies.

Short summary for practitioners in native language on the (final or expected) outcomes (1000-1500 characters, word count – no spaces).
This summary should be as interesting as possible for farmers/end-users, using a direct and easy understandable language and pointing out entrepreneurial elements which are particularly relevant for practitioners. Research oriented aspects which do not help the understanding of the practice itself should be avoided.
TRUEFOOD, Geleneksel Avrupa Gıda üretim sistemlerinde kalite ve güvenliği iyileştirmeyi ve yenilik getirmeyi araştırma ve eğitim faaliyetleri yoluyla amaçlamıştır. Hem tüketiciler hem de üreticiler için değeri artırmaya ve çiftlikten çatala yaklaşımını kullanarak gıda zincirinin tüm bileşenleri için gerçekçi iş planlarının geliştirilmesini desteklemeye odaklanır.4 yıllık uygulama boyunca 5 ana hedef izlendi: (i) (a) geleneksel gıdaların güvenlik ve kalite özellikleri ve (b) geleneksel gıda endüstrisine dahil edilebilecek yeniliklerle ilgili olarak tüketici algılarını, beklentilerini ve tutumlarını belirlemek ve ölçmek. (ii) Özellikle mikrobiyolojik ve kimyasal tehlikeler açısından gıda güvenliğini garanti eden yenilikleri belirlemek, değerlendirmek ve sektöre aktarmak; (iii) Besin kalitesini iyileştiren ve aynı zamanda diğer kalite özelliklerini koruyan veya iyileştiren ve geleneksel gıda tüketicileri tarafından tanınan yenilikleri belirlemek, değerlendirmek ve sektöre aktarmak; (iv) Geleneksel gıda ürünlerinin pazarlama ve tedarik zinciri gelişimini desteklemek; (v) Yeniliklerin geleneksel gıda endüstrisine etkin teknoloji transferini kolaylaştırmak.Faaliyetler Bilimsel ve Endüstriyel olarak 2 kümeye ayrıldı. Truefood araştırmasının sonuçları, daha sağlıklı geleneksel gıdaların üretimini ve uygun tüketimini teşvik etmek için kanıta dayalı destek sağlar; bu nedenle keşifler, Avrupa’nın gıda ile ilgili endüstrileri ve işletmelerinin yanı sıra tüketici koruma politikalarında sürdürülebilir ve değerli iyileştirmeler için uygulamalara dönüştürülebilir.Son olarak, gıda ve sağlık alanında elde edilen sonuçlar, AB’nin sağlık üzerindeki etkilerini tüm politikalarında hesaba katma taahhüdünü desteklemeyi amaçlamaktadır.
Pearls, Puzzles, Proposals? Pearls: The booklet guidelines on effective technology transfer activities to SMEs in the food sector with particular focus to traditional food manufacturers which was created as project outcome, was developed with the aim to provide guidance to all the personnel involved in the process of technology transfer to food businesses. Puzzles: It is stated that All SPES members at national level disseminated the electronic version of the document, maybe it could be make avaliable to all of the agrifood sectors/platforms. “Proposals: Since the guideline was printed and distributed on 2010, it could be renewed with new technology transfer activities
What needs did the ‘good practice’ respond to? Farmers sometime could not have access for deeper knowledge, so the project provided evidence-based support to promote the production and the appropriate consumption of healthier traditional foods.
Methodology Used: interview, desk study, research, conference
Sector Agrifood
Actors/Stakeholders involved. Who are key actors in the supply chain AND who are key enablers of the process? All food producers and consumers
Is the good practice supported by an IT application? If yes please describe and collect the TRL http://www.truefood.eu/
Optional: What supports were provided by public sector bodies/policy instruments?
Media attachment (e.g. video link) or other attachment describing/depicting the Good Pratice https://cordis.europa.eu/docs/results/16/16264/120694291-6_en.pdf
Key words agrifood, farmtofork, farmer, food consumer, food producer
Additonal infromation for reporting purposes
This project has received funding from the European Union’s Horizon 2020
research and innovation programme under grant agreement No. 101000788

 

 

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