TRAFOON project is funded by the European Community's Seventh Framework Programme (FP7/2007-2013) under grant agreement no. 613912 SRIA for Innovation.

TRAFOON project is funded by the European Community's Seventh Framework Programme (FP7/2007-2013) under grant agreement no. 613912

SRIA for Innovation & Entrepreneurship (WP7)

Catarina Pereira/Susana Seabra - SPI 2nd Annual Meeting

Athens, 12th and 13th November 2015

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WP7 – Fostering Entrepreneureship

T7.6 – Preparation of a Strategic Research and Innovation Agenda (SRIA) for Innovation and Entrepreneureship in traditional food production: Under this task a SRIA will be defined based on the needs assessed in T7.2 and will include all the essential business and legal aspects in traditional food production. Responsible partner: SPI Contributing partner: EBN

First suggestions for SRIA topics: list of general strategic themes and specific subcategories for each strategic theme in Innovation and Entrepreneureship

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Challenges

Identified needs and innovation gaps from the IoNs

Feedback from multistakeholder/ training workshops

Results of FP6, FP7 and other projects

Adopted Approach

SRIA for Innovation & Entrepreneureship

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Challenges for fostering Entrepreneurship in Traditional Food Production & Commercialization

II. Understand consumer behavior and food choices (consumer trends), in traditional and in new markets;

I. Effectively increase the market value given by R&D results;

III. Identify R&D areas leading to opportunities for new business

IV. Enhance cooperation between SMEs to face common challenges

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VI. Deal with different legislation between countries and the number and type of certifications needed for trading; as well as products’ labelling (what to put in them and how);

V. Improve marketing know-how and communication strategy in SMEs: advertisement of products’ special properties (health benefits, allergenic content, type of production, origin), enhancement of packaging material/design, etc., digital marketing.

Challenges for fostering Entrepreneurship in Traditional Food Production & Commercialization

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VII. Enhancing SMEs’ awareness for Innovation and knowledge, namely in:

• Food labelling (nutritional value, health benefits, advertisement of properties)

• Legal aspects for environmental protection, phytosanitary certification, HACCP implementation and EU standards;

• Certification according to EU schemes: protected designation of origin (PDO), protected geographical indication (PGI), traditional specialty guaranteed (TSG), and Organic certification;

• Intellectual Property Rights (IPR): copyright, trademarks, geographical indications, patents, design, plant’s breeder rights, etc.

Challenges for fostering Entrepreneurship in Traditional Food Production & Commercialization

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Challenges

Identified needs and innovation gaps from the IoNs

Feedback from multistakeholder/ training workshops

Results of FP6, FP7 and other projects

Adopted Approach (cont.)

SRIA for Innovation & Entrepreneureship

RDI

Mechanisms

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Research, Development & Innovation Priorities(common topics)

I. Evaluate the economic impact of R&D results

II. Development of research methods for understanding consumer requirements and market preference/acceptance/needs

III. Keep a value chain perspective, and enhance cooperation between SMEs

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Research, Development & Innovation Priorities(common topics)

IV. Explore areas that can lead to new business opportunities. e.g.:

• Rediscovery of ancient local products by means of retrospective studies;

• Functionalization of new or underexploited raw materials (ex: plant-based, algae, etc.) for production of ingredients or foods;

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V. Investigate and improve nutritional composition/quality of traditional products (in line with consumers demand) to promote their consumption and use in modern diets;

VI. Create novel packaging concepts (materials and designs) in order to make the products more attractive to consumers;

VII. Develop smart and sustainable packaging solutions for enhancing the exportation: extending food preservation/shelf life and maintaining food quality/functionality/safe-use;

Research, Development & Innovation Priorities(common topics)

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I. Promote dialogue between the industry and research centres in order to establish collaborative R&D projects (research based knowledge at SMEs);

Mechanisms to Enhance the Competitiveness in Traditional Food Producing SMEs and in the Sector

III. Financing of innovation for SMEs: exploring EU programs and other financing opportunities;

II. Understand the role of clusters, incubators, accelerators, science and technology parks, etc. as catalysts of traditional food sector and regional growth via SME creation and development;

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Mechanisms to Enhance the Competitiveness in Traditional Food Producing SMEs and in the Sector

IV. Implementing training programs at SMEs to increase their awareness and knowledge regarding food labelling, legal aspects, certification and other IPR related to traditional food regulation (as been started in Trafoon project);

V. Improve connections between SMEs within the value-chain or crossing with others (e.g. tourism);

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Mechanisms to Enhance the Competitiveness in Traditional Food Producing SMEs and in the Sector

VI. Identifying success stories in the field of traditional food, including startups and spin-offs; establishing a list of best practices for innovation, entrepreneurship, marketing and commercialization to be disseminated.;

VII. Setting up knowledge and technology transfer activities between stakeholders:

• Implementing knowledge and technology transfer tools in SMEs;

• Managing the knowledge and technology transfer process ;

• Identifying and transferring best practices for technology transfer and commercialization of research output across several sectors and multiple countries;

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List of Sources• TRAFOON Deliverable Report for D7.2 – List of detailed and up-to-date R&D&I needs.• TRUEFOOD: Guideline on effective knowledge and technology transfer activities to SMEs in the food sector with particular focus on

traditional food manufacturers.• CAPINFOOD – Training materials for knowledge transfer in the food sector.• Pedro Saraiva, Susana Seabra. Knowledge Transfer: a key driver for the present and the future. EF-TRANS Project. • Food for Life Switzerland Strategic Research Agenda 2009-2020.

http://www.swissfoodnet.ch/fs/documents/Forschungsagenda/SRA_E.pdf• SUSFOOD - Strategic Research Agenda.

https://www.susfood-era.net/lw_resource/datapool/_items/item_192/sra-final_website_update.pdf• The K2I Toolkit - Demonstration of the Knowledge Transfer Tools developed by the Knowledge2Innovation Project. Knowledge

transfer as a key tool of innovation in sustainable bio economy.• http://www.unimi.it/cataloghi/finanziamento_nazionali/Fin_Convegni_19ott2011_Pocaterra-K2I_Tools.pdf• Effective approaches for technology and innovation transfer to SMEs.

http://www.agro-start-see.eu/Agenda_Ficha.asp?ccClaveAgenda=19 (list of good practices bottom of the page)• PACMan. Overall Report on Best Practices in all Partners’ Agro-food Clusters/Countries/Regions/Areas.

http://www.pacmanproject.eu/page/project-documents/doc2013/9_BEST%20PRACTICES_OVERALL_ALL.pdf• AGRIFOOD Results –Final guide of good practice for communication towards food SMEs -

http://www.agrifoodresults.eu/recommendations.php• ARSIA. Guide to the Valorization of Typical Agri-Food Products: Concepts, Methods and Tools.

http://www.webalice.it/andrea.marescotti/Didattica/AFE/AFE_Non-att_03_Typical.pdf• Boosting Open Innovation and Knowledge Transfer in the European Union

https://ec.europa.eu/research/innovation-union/pdf/b1_studies-b5_web-publication_mainreport-kt_oi.pdf• Good Practices Database: http://www.interreg4c.eu/good-practices/?keyword=knowledge%20transfer&page=2&• TOL4FOOD: http://www.tol4food.eu/• TRANSPARENT FOOD: http://www.transparentfood.eu/• Technology Innovation International: www.tii.org/

TRAFOON project is funded by the European Community's Seventh Framework Programme (FP7/2007-2013) under grant agreement no. 613912

Thank you ver much for your attention!

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