Call: Section 1 – Agro-food Value Chain 2020
Topic 1.3.1-2020 (IA) Valorising the health benefits of the Traditional Mediterranean food products
Challenge
The Mediterranean diet is considered by the UNESCO as one “Intangible Cultural Heritage of Humanity” identifying several Mediterranean countries. Together with appropriate techniques of food processing and the correct life-style historically associated to the Mediterranean societies, a balanced diet has been recognized for having multiple health benefits. However, dietary habits of the population of the Mediterranean basin have been changing during the last decades mainly for the increasing incidence of social phenomena (e.g. fast meals/or junk food), with negative health consequences such as rises in obesity and incidence of non-communicable diseases (such as diabetes, heart attacks, cancer).
The acknowledgement of Mediterranean Diet as a healthy and sustainable diet model with country-specific variations, and multiple sustainable benefits, can contribute to engage multiple stakeholders and the consumers towards an innovative and integrated food system concept that connects production, transformation and consumption, in a sustainable and healthy way, thus paving the way for tackling growing challenges facing the Mediterranean populations.
Scope
The shift in the Mediterranean food consumption patterns and trends should be appraised under a holistic approach where the acceptance and affordability of the traditional Mediterranean food products is considered into a broader Mediterranean lifestyle concept (thus including socio-economic, physical activity, psychosocial and behavioural determinants). In doing so, the overall focus of the local food production system should be on sustainable consumption of healthy diet.
The activities should aim to develop innovative food products based on consumer-centred re-design of traditional Mediterranean recipes and ingredients, in order to satisfy consumer demand in terms of healthiness, convenience, ease of preparation, taste acceptability, and use of ingredients exploiting the local biodiversity also as an element of cultural identity. The nutritional value of the developed food products should be at the centre of the process of valorisation of Mediterranean food product, along with a focus on food technologies to preserve the healthiness and quality of these products.
The activities should also consider the market receptivity for the developed products to predict the extent of the shift in the adherence to the Mediterranean diet consequent to its commercialization, according to the frequency of consumption in the target populations, based on its lifestyle determinants, such as socio-economic, physical activity, psychosocial and behavioural. Finally, the action should be in line with the development of national and/or regional strategies and policies to ensure the provision of healthy, safe and sustainable food products along the whole Agri-food value chain. Proposals should fall under the concept of the multi-actor approach.
Expected impacts
KEY PERFORMANCE INDICATORS
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