November 2018 - Foodprint
Α) Identity of the project
Development of an integrated strategy for reducing the carbon footprint in the food industry sector
1/9/2014 – 30/4/2018 (44 Months)
JOTIS SA / Coordinator
Federation of Hellenic Food Industries (SEVT)
Agricultural University of Athens
BIOCHEM Arvanitidis S.A.
Kontzoglou Bros S.A.
National Technical University of Athens
Federalimentare Servizi S.R.L.
|Location of activities||
www.foodprint.gr - the official webpage of the project
The main objective of the LIFE FOODPRINT project was to identify, quantify and implement measures to reduce, the carbon footprint (CF) of the pastry and flour food industry sector along the supply chain while increasing competitiveness through the development of an innovative software tool.
The project's specific objectives:
Developing a robust software tool that will enable the reliable determination & evaluation of the CF of pastry and flour food products considering direct and indirect activities (energy consumption, water and wastewater management, logistics). The software tool shall be characterized by its reliability and easiness in use, as well as its integration in carbon footprinting evaluation.
Performing a large scale demonstration of the developed CF tool in 6 food industries in Greece and Italy.
Implement in 1 major pastry and flour food industry in Greece and 1 in Italy, the developed CF offsetting program that has been derived for the analysis & evaluation of the demonstration data
Developing a national strategy in regard to the reduction of GHG emissions from pastry and flour food industries in Greece and Italy and increasing these industries competitiveness in the future.
Β) Best Practices
The participation in the project consortium, of Business Support Organizations, facilitates the companies’ participation in the voluntary pilot actions, in the provision of data for the development of studies and tools and in the dissemination of the project results. In the case of FOODPRINT this role was played by the Federation of Hellenic Food Industries (SEVT)
Developing tools that can help companies to organize their energy / environmental data, lead them to actions for the improvement of their environmental performance.
The development of dissemination actions should be done by organizations close to the target audience, thereby promoting greater involvement, awareness and exploitation of project results.
The best way to approach food companies is promote case studies from other companies of the same sector. In Foodprint, we used the JOTIS company as an example to outline the benefits gained from adopting an energy.
Mapping emissions from specific food product chain
Developing the FoodPrint tool that identifies and evaluates the carbon footprint of food products
Demonstration of the tool with the participation of 8 companies (6 from Greece and 2 from Italy) and the evaluation of more than 100 products.
Implementation of measures that led to a 25% reduction in the carbon emissions of specific products of JOTIS SA and by 55% in the reduction of the specific processes emissions of AB MAURI
Inform at least 3000 consumers through product labeling.
Developing a National Strategy to reduce carbon footprint in the Food Industry
Raising awareness of the Food Industry to produce products with improved environmental characteristics through dissemination activities.
The results of the project can be used by the Food Industry and policy makers.
• The FoodPrint tool used by food companies
• The National Strategy used by policy makers
- Further promotion of the National Strategy to reduce carbon footprint towards policy-makers.
- Spreading the FoodPrint tool to food companies.
- Continuous development of actions to raise awareness of food companies on the environmental issues.