Ivana Bašljan Puceković
In Europe, it currently takes an average of 171 km for food to travel from farm to kitchen, and global food logistics account for a staggering 26% of global carbon dioxide emissions. Despite this, large quantities of food are wasted daily. The FoodMAPP project seeks to address these challenges in line with the European Strategic Plan for reducing the impact of climate change. This plan involves strong and influential changes in the food industry, including reducing food waste and changing the fragile and complex delivery chains of industrial producers to create a new, fair, and sustainable food industry.
The FoodMAPP project aims to optimize food supply chains by reducing waste and promoting local food production. It is funded by the Horizon Europe Marie Sklodowska-Curie program for researcher exchange, together with additional funding from the United Kingdom Research and Innovation (UKRI) program for research and innovation. The project aims to support the transformation of food delivery chains by enabling and promoting transparent local supply from local production, including family farmers and processors, directly to customers. Over four years, extensive market intelligence will be gathered from all stakeholders involved to understand market needs and preferences, with the goal of achieving a transparent localized food supply chain. This knowledge will be applied in the form of precise information to all stakeholders, laying the foundation for a new phase of a dynamic geoinformation search platform for local producers to supply and sell directly to consumers.
The project will support an interdisciplinary consortium of European partners, which includes FER as the Croatian representative, as well as technical, business, food, and social academic partners from England, Spain, Belgium, and Hungary, and industrial partners from France and Austria. The project coordinator is Assoc. Prof. Dr. Vinko Lešić from the Laboratory for Renewable Energy Systems - LARES at the University of Zagreb Faculty of Electrical Engineering and Computing , and partners include Ghent University (Belgium), Eötvös Loránd University (Hungary), CREDA (Center for Research and Development of Agri-food, Spain), and Bournemouth University (United Kingdom). Food industry partners are the Institute Paul Bocuse (France) and Ronge & Partner (Austria).
The project began on March 1, 2023, and a kick-off meeting was held on March 6-7 at FER, which hosted world-renowned academic and industrial representatives.