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SUStainable FOOD production and consumption

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

Institutes (21)  Top 
  • 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 Agriculture, more
  • Project Management Organization J├╝lich, more
  • Danish Agency for Science, Technology and Innovation (DASTI), more
  • Swedish Research Council for Environment, Agricultural Sciences and Spatial Planning (FORMAS), more
  • Vlaamse overheid; Beleidsdomein Landbouw en Visserij; 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

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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