Interreg Innonets: Living Lab “Structural prevention of food waste”

The Interreg Innonets Living lab Structural prevention of food waste: technologies for sustainable production, will take place on online mode on 7th October from 3.00 pm to 5.00 pm.

The event will be available at this link

In order to address the most urgent social and environmental challenges, in 2015 the United Nations Organization formulated the Sustainable Development Goals, the so-called SDGs, which aim to pursue the transformation of consumption and production systems as a lever for achieving multiple sustainability objectives, including the fight against food waste. The logic of thematic living labs on local food policies aims to stimulate a strategy of social and technological innovation to a conscious consumption behavior avoiding food waste both in the market chain and in domestic economy.

The event, organized by the Puglia Region with the collaboration of InnovaPuglia spa, ARTI (Regional Agency for Technology and Innovation) Polytechnic of Bari is part of the InnoNets project which aims to encourage territorial cooperation between the Puglia Region and the Region of the Ionian Islands (Greece) in the Agri-food sector, focusing on processes to facilitate innovation in favor of small and medium enterprises, pursued through the activation of thematic living labs involving research organizations, businesses, local government bodies and civil society.

Through InnoNets project, the results achieved during the living labs could contribute to a circular economy strategy capable of increasing employment through new highly technological professional skills in a traditional sector such as agriculture as well as enhancing traditional cultivars inserted as raw materials in new functional foods for the well-being of the community.

The event on 7 October will be opened with the introduction of Crescenzo Antonio Marino, Puglia Region, Head of the Research, Innovation and Institutional Capacity Section and Gaetano Grasso InnovaPuglia SpA.

The speakers and guests will then discuss the following topics: Food awareness (Gerardo Centoducati University of Bari, Valentina Zacchino Megamark srl and Federico Villani Consea srl), The impact of food on the aging of the organism (Angelica Miccolis Farmalabor srl, Pietro Siciliano CNR IMM and Francesco Ciliberti Intellego srl), The food of the future (Francesca De Leo CNR IBIOM; Maria De Angelis University of Bari and Stefano Potenza, Gluten essence) Traceability (Pietro Siciliano CNR IMM) Functionality of food with focus on the Innotipico project (Andrea Minisci Vallefiorita srl).

Conclusions are entrusted to Valeria Patruno of ARTI, Alessandro Bonifazi of the Polytechnic of Bari and Katia De Luca of Lega Coop Puglia.