WP6 - Towards sustainable food processing, retailing and consumption
The aim of WP6 is to identify and evaluate post-farm production systems with minimised GHG emissions and significantly reduced environmental impact and resource use. A second aim is to design supply chains delivering resource efficiency, safe food and improved product quality.
How should future food value chain be designed to contribute to a sustainable food system? What technologies, novel products, raw material use, packaging etc. have highest potential and how are they to be combined to deliver the best performance on systems level?
What is the potential in sustainability performance of the above systems?
How can improved sustainability performance be combined with increased food safety and food quality parameters, including nutritional quality?
How can different solutions, be it technological or organizational, be implemented in present structures and what solutions needs a longer timeframe and additional transitions of the system before becoming viable?
What are the risks of lock-in-effects of implementing novel solutions?
How are supply chain solutions sustainability performance affected by geography, surrounding systems and demography?