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SUStainable FOOD production and consumption
www.susfood-era.net/

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Acronym: SUSFOOD Period: December 2011 till November 2014 Status: Completed

Institutes

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Institutes (21)

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Institut National de la Recherche Agronomique (INRA), more French National Research Agency (ANR), more Federal Office for Agriculture and Food (BLE), more Federal Ministry of Food and Agriculture, more Republic of Estonia; Ministry of Regional Affairs and Agriculture, more Project Management Organization Jülich, more Danish Agency for Science, Technology and Innovation (DASTI), more Swedish Research Council for Environment, Agricultural Sciences and Spatial Planning (FORMAS), more Instituut voor Landbouw-, Visserij- en Voedingsonderzoek (ILVO), more University of Copenhagen (KU), more MTT Agrifood Research Finland, more Ministry of Agriculture and Forestry (MMM), more Ministerie van Economische Zaken, more Ministry of Agricultural, Food and Forestry Policies (MIPAAF), more Ministry of Education, Science and Sports (MIZS), more National Centre for Research and Development (NCBiR), more Basque Foundation for Agro-Food Safety (ELIKA), more The Research Council of Norway (RCN), more Technology Strategy Board (TSB), more The Secretary Of State For Environment, Food And Rural Affairs (DEFRA), more Executive Agency for Higher Education, Research, Development and Innovation Funding (UEFISCDI), more

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Abstract

The scope of SUSFOOD includes the entire food supply chain with main focus on food chain sustainability beyond the farm gate. It will cover processing, packaging, transport, retailing, food services, storage and consumer activities. SUSFOOD promotes a multi-disciplinary approach from biology to food engineering and social sciences and tends towards the following socio-economic goals: develop sustainable food systems from production to consumption increase food production sustainability while reducing waste in food supply chain and limiting environmental damages; improve quality of life by improving food quality in a sustainable way and the resilience of the food supply chain; encourage consumers to act in a more sustainable way; improve competitiveness and economic growth in the European food industry with special attention to SMEs.

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