H2020
Europeo
Expected Outcome:In line with the European Green Deal objectives, the farm to fork strategy for a fair healthy and environmentally friendly food system, the EU bioeconomy strategy and blue growth strategy, the successful proposal will support consumer engagement to a more sustainable, environmentally friendly, inclusive, safe and healthy seafood consumption through innovative information strategies and tools.
Project results are expected to contribute to all of the following expected outcomes:
Sustainably fished or farmed nutritious seafood with a low ecological and carbon footprint is well-communicated, well-accepted and preferred by consumers.Identification of key bottlenecks to achieve a fully transparent seafood value chain in Europe, including the assessment of criteria for consumers’ non-acceptance.A lasting cooperation on data and information sharing between fishers, aquaculture producers, industry, retail sector, public authorities, scientific or knowledge centres, digitalisation companies and consumers, implementing innovative tools, including labelling in support of and complying with the current relevant legal framework and the future EU framewo...
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Expected Outcome:In line with the European Green Deal objectives, the farm to fork strategy for a fair healthy and environmentally friendly food system, the EU bioeconomy strategy and blue growth strategy, the successful proposal will support consumer engagement to a more sustainable, environmentally friendly, inclusive, safe and healthy seafood consumption through innovative information strategies and tools.
Project results are expected to contribute to all of the following expected outcomes:
Sustainably fished or farmed nutritious seafood with a low ecological and carbon footprint is well-communicated, well-accepted and preferred by consumers.Identification of key bottlenecks to achieve a fully transparent seafood value chain in Europe, including the assessment of criteria for consumers’ non-acceptance.A lasting cooperation on data and information sharing between fishers, aquaculture producers, industry, retail sector, public authorities, scientific or knowledge centres, digitalisation companies and consumers, implementing innovative tools, including labelling in support of and complying with the current relevant legal framework and the future EU framework for food sustainability labelling. Full life cycle analyses that include environmental impact with an extended variety of monitored and communicated indicators on the environmental and climate footprint of seafood products supported by digital transition.Growth, in the medium and long-term, of sustainable aquaculture in the EU and increased competitiveness of European seafood in global markets.Increase public awareness and education to reaching and engaging more citizens to achieve a carbon footprint reduction in the seafood supply chain.Social innovation for short-chain slow seafood solutions. Promotion of traditional or indigenous knowledge and skills or cultural culinary heritage and short-food chains with potential integration in ecotourism. Scope:Transparency in the seafood chain is fundamental to create trust and improve acceptance by the consumers. A wealth of information is already available on seafood supplies to guide consumers and retailers in their purchasing choice. However, knowing when and where fish are caught in the vastness of the ocean is challenging and requires innovative and cost-efficient approaches. Additionally, farmed fish and shellfish grow in relatively controlled conditions, but producers do not always find the way to demonstrate this benefit. A lot of seafood is consumed processed and this adds downstream steps before reaching consumers’ table through logistics and retail. Often, consumers are faced with fish and shellfish of little-known origin with little information about fishing gear, feed, welfare issues, processing and transport details. This adds to an already existing important lack of trust in seafood, especially farmed seafood. Therefore, the level of awareness and demand among consumers and retailers is still far from sufficient to achieve a fully sustainable seafood sector and to efficiently promote consumption of the products with nutritional benefits and the lowest ecological and carbon footprint.
Research in this topic is expected to contribute to improving our understanding and developing new approaches and tools (e.g. new methods to trace origin, interoperable data technologies) to provide fully traceable records on how seafood is produced, processed and transported. The environmental performance of seafood production and consumption needs to be based on a complete set of criteria that can be efficiently ranked, monitored and integrated in transparent labelling of seafood in support of and complying with the current relevant legal framework and the future EU framework for food sustainability labelling. Issues of biology, feeding, disease, pathology, environmental sustainability (including issues related to organic aquaculture) among others should be addressed.
Innovations should lead to a change in the seafood consumption behaviour towards a preference for nutritious and sustainable seafood with a low ecological and carbon footprint.
Proposals should significantly increase the visibility of sustainably fished or farmed seafood and the engagement of consumers with these products through improved monitoring approaches, analytical methods and communication and marketing strategies, and the development and optimization of web-based and digital tools. Traceability should be ensured. Moreover, the tool can show information on the seafood species life cycle, nutritional values and the fishing or production and processing methods.
The use of social innovations for short-chain slow food solutions to reach and engage more citizens should be considered. Underused caught or produced species with very low ecological or carbon footprint can also be promoted. Traditional or indigenous knowledge and skills or cultural culinary heritage should be taken into account where relevant and appropriately assessed for environmental and food safety, and integrated in ecotourism developments. Special attention should be paid to the younger generation.
Cooperation activities with projects funded under other seafood-related topics are encouraged. Engaging with managing authorities of European Structural and Investment Funds during the project would help increase implementation of the project outcomes.
Active co-creation with stakeholders and end-users, including from third countries that export seafood to the EU is also key for the achievement of traceability in all seafood consumed in the EU.
International co-operation with partners from non-associated third countries is strongly encouraged as a win-win scenario, while contributing to the European competitiveness and resilience.
Where relevant, proposals may seek synergies and capitalise on the results of projects funded under Horizon 2020, Horizon Europe, European Maritime and Fisheries Fund, its continuation European Maritime, Fisheries and Aquaculture Fund, and other funding streams.
This topic should involve the effective contribution of SSH disciplines. Social innovation[1] is recommended when the solution is at the socio-technical interface and requires social change, new social practices, social ownership or market uptake.
[1] https://ec.europa.eu/growth/industry/policy/innovation/social_en
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La ayuda es de ámbito europeo, puede aplicar a esta linea cualquier empresa que forme parte de la Comunidad Europea.
Características del Proyecto
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%
Presupuesto medio
Micro
50%
0€
Pequeña
25%
0€
Mediana
25%
0€
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