project - EIP-AGRI Operational Group

2017-007 - AUSOLAN: Promotion of local and sustainable products to boost the sustainability of the entire value chain of the agri-food sector
2017-007 - AUSOLAN: Promoción de los productos locales y sostenibles para impulsar la sostenibilidad de toda la cadena de valor del sector agroalimentario

To download the project in a PDF format, please click on the print button and save the page as PDF
Completed | 2017 - 2019 Spain
Completed | 2017 - 2019 Spain
Currently showing page content in native language where available

Context

With the globalization of the food system, many of the foods consumed in Euskadi are being imported from countries located thousands of kilometers away. The importation of these products supposes a great socio-economic impact in the local communities, besides a great impact on the environment, putting in serious danger the future food production.
In recent years there has been greater consumer awareness and, in part, sustainable food production is a response to the growing public awareness of the impact of food production on the environment.
However, the distance from which food comes is not the only factor when assessing the environmental impact of food, it is essential to consider that the production, transformation and consumption of food accumulates a series of environmental impacts throughout the entire period. chain. According to the 2006 technical study "Environmental Impact of Products" (EIPRO) developed by the Joint Research Center of the EU, the agri-food sector is responsible for between 20 and 30% of the environmental impacts that occur in the EU.
AZTI and NEIKER have already developed a set of indicators to value the agri-food products produced in the Basque Country and that compete at a disadvantage with imported products because they can not compete on price and do not have enough tools or arguments to value their products. kindness
In this context, the catering sector is presented as a sector that integrates all chain agents from suppliers to the final consumer, and where the set of indicators that quantifies the degree of sustainability of local products can be validated.

Objectives

Objectives: To promote the sustainability of local products through a pilot study that validates a system of environmental sustainability assessment of agro-food products; and promote the use of local products in the Basque Country.

This includes:

(1)promote a food sector that uses resources efficiently, economically viable, productive and competitive, and that minimizes its environmental impacts and ensures a socially fair system;

(2)contribute to a stable and sustainable supply of raw materials and local food products; and

(3)create sinergies to find concrete solutions to the problem of supplying local raw materials in the elaboration of menus for the community sector.

Objectives

Objetivos: Promover la sostenibilidad de los productos locales mediante un estudio piloto que valide un sistema de evaluación de la sostenibilidad ambiental de productos agroalimentarios.

Esto conlleva:
1-promocionar un sector alimentario que utilice eficientemente los recursos, sea económicamente viable, productivo y competitivo, minimice sus impactos ambientales y asegure un sistema socialmente justo;

2-contribuir a un abastecimiento estable y sostenible de materia primas y productos alimentarios locales;

3-crear vínculos para buscar soluciones concretas al problema de abastecimiento de materia prima local en la elaboración de menús para colectividades.

Activities

Task 1: Exhaustive monitoring of potential suppliers of the local raw materials
Task 2: Strategies for the elaboration of menus with local raw material
Task 3: Development of a specific information collection system to evaluate the sustainability
Task 4: Comparative environmental impact assessment of a selected dish
Task 5: Identification of weaknesses, threats, strengths and improvement opportunities for the Sector
Task 6: Development of a long-term sustainability improvement plan for the sector
Task 7: Implementation of short-term environmental improvements

Activities

Tarea 1: Vigilancia exhaustiva de los potenciales proveedores de materias primas locales
Tarea 2: Estrategias para la elaboración de menús con materia prima local
Tarea 3: Desarrollo de un sistema de recogida de información específico para evaluar la sostenibilidad
Tarea 4: Evaluación comparativa del impacto ambiental para un plato seleccionado
Tarea 5: Identificación de las debilidades, amenazas, fortalezas y oportunidades de mejora del sector
Tarea 6: Desarrollo de un Plan de mejora de la sostenibilidad a largo plazo para el sector
Tarea 7: Implantación de mejoras ambientales a corto plazo

Project details
Main funding source
Rural development 2014-2020 for Operational Groups
Rural Development Programme
2014ES06RDRP015 Spain - Rural Development Programme (Regional) - País Vasco
Location
Main geographical location
Guipúzcoa
Other geographical location
Vizcaya, Álava

EUR 162 799.00

Total budget

Total contributions from EAFRD, national co-financing, additional national financing and other financing.

Currently showing page content in native language where available

4 Practice Abstracts

Results:

1. Set of environmental indicators correctly validated.

The relevance of validating the set of indicators to assess the sustainability of local foods previously prepared by AZTI and NEIKER, lies in guaranteeing the functionality thereof to be used as a tool for decision making by the administration, by the companies, associations and other organisms.

2. Availability and variability of local raw materials for the catering sector.

Conduct an in-depth public study on the availability of local raw materials that include aspects of temporality, quality, quantities, approximate prices, etc. It is a great opportunity both for catering companies and for producers to adapt their menus in order to integrate local products as much as possible and to meet all the necessary aspects of school menus.

3. Plan to improve sustainability.

The results of the sustainability assessment are very useful at 2 levels:

a) At the sector level, the points of improvement of Auzolagun are identified, as well as the strengths or potentials to be communicated to third parties, being this a representative company of the catering sector in the Basque Autonomous Community

b) At an individual level, companies may implement a specific environmental sustainability plan in order to improve their environmental impact

Resultados:

1. Set de indicadores ambientales correctamente validado

El set de indicadores validado (previamente elaborado por AZTI y NEIKER) garantiza la funcionalidad de evaluar la sostenibilidad de los productos locales tanto por la administración como por las empresas, asociaciones y otros organismos.

Éste identifica las bondades de los productos locales para posicionar la marca Euskadi y determina los puntos de mejora de la sostenibilidad para focalizar los esfuerzos en aspectos clave.

2. Disponibilidad y variabilidad de las materias primas locales para el sector del catering

Estudio público realizado sobre la disponibilidad de materias primas locales que incluye aspectos de temporalidad, calidad, cantidades, precios aproximados, etc., lo que supone una gran oportunidad tanto para que las empresas de catering como para los productores puedan adaptar sus menús con el fin de integrar en la medida de lo posible productos locales y que cumplan todos los aspectos necesarios de los menús escolares.

3. Plan de mejora de la sostenibilidad

La evaluación de la sostenibilidad es útil a 2 niveles:

a) A nivel sectorial se identifican los puntos de mejora de Auzolagun, así como los puntos fuertes o potenciales para ser comunicados a terceros, siendo ésta una empresa representativa del sector de catering en la CAPV.

b) A nivel individual las empresas pueden implementar un plan de sostenibilidad ambiental para mejorar su impacto ambiental.

Results of Task 5, Task 6 and Task 7

1-Weaknesses, threats, strengths and opportunities to improve the catering sector based on local products for the community sector were analysed.

2-Environmental sustainability throughout the value chain of the dish of omelette with lettuce and tomato was improved.

3-An analysis of the suitability of the environmental indicators in the studied value chain was carried out.

4- A communication strategy to promote dishes based on local raw materials was launched.

Conclusions:

1) The calculation of communication indicators Food miles, Food waste and Water stress is easy for companies. However, the calculation of other indicators such as freshwater ecotoxicity, carbon footprint and terrestrial eutrophication is complicated, and it would be necessary to develop an user-friendly tool for calculating the set of indicators. Moreover, the tool must be endorsed by the Basque Government so that all agri-food products calculate the same indicators and in the same way.

2) Although all the indicators can be used for all agri-food products, there are indicators that may be more useful depending on the step in the chain. For example, Phytosanitary Pressure, Nutrient Balance and Biodiversity Maintenance for processed products can be avoided, since they do not provide relevant information.

Resultados de las tareas 5, 6 y 7:

1-Identificadas las debilidades, amenazas, fortalezas y oportunidades de mejora del sector de catering basado en productos locales para colectividades.

2-Mejorada la sostenibilidad ambiental a lo largo de la cadena de valor del plato de tortilla con guarnición de lechuga y tomate.

3-Realizado un análisis de idoneidad de los indicadores ambientales que representen a toda la cadena de valor estudiada.

4-Establecida una estrategia de comunicación y promoción de los platos basados en materias primas locales

Conclusiones:

1) Los indicadores de comunicación Food miles, desperdicio alimentario y estrés hídrico son indicadores de cálculo fácil y sencillo para las empresas. Sin embargo, el cálculo de otros indicadores como ecotoxicidad acuática, huella de carbono, eutrofización terrestre…es complicado y sería necesario desarrollar una herramienta sencilla para el cálculo del set de indicadores que esté a su vez avalada por el Gobierno Vasco para que todos los productos agroalimentarios calculen los mismos indicadores y de la misma manera.

2) A pesar de que todos los indicadores son válidos para todos los productos agroalimentarios hay indicadores que pueden resultar más útiles según cual sea el eslabón de la cadena. Por ejemplo, la Presión fitosanitaria, el Balance de nutrientes y el Mantenimiento de la Biodiversidad para productos transformados pueden ser evitados, ya que no aportan información relevante.

Results of tasks 3 and 4:

1- A system of data requirements necessary to proceed to calculate the indicators for the agricultural sector and for the different companies involved of the production process was performed.

2- The following environmental assessments were carried out: the lettuce production of Garaia and Artandi, the tomato production of Barrenetxe, the egg production of Avícola Arbaraitz, the potato and onion preparation of Bacalao Giraldo and the preparation of the omelette dish with these ingredients by Auzolagun, the central kitchen in Arrasate.

3- The set of environmental indicators, as a tool to enhance the consumption of local products and to help decision-making, was validated.

4-A comparative environmental sustainability assessment was carried out for a dish made with local raw materials and imported ones. For the selection of the origin of the imported products, the main competitors of these raw materials were considered.

Conclusions:

1) the potato omelette with local raw materials had a carbon footprint 12% lower than the same dish made with imported ones.

2) The rest of the indicators could not be calculated due to lack of bibliographic data.                                                                                                     

Resultados de las tareas 3 y 4:      

1- Elaborado un sistema de requisitos de inventario para el sector agrícola y para las distintas especialidades del proceso productivo de la fase de transformación, necesarios para para poder proceder al cálculo de los indicadores.                                                                                           

2- Realizadas las evaluaciones ambientales de la producción de lechuga de Garaia y Artandi, la producción de tomate de Barrenetxe, la producción de huevos de Avícola Arbaraitz, el preparado de patata y cebolla de Bacalao Giraldo y la elaboración del plato de tortilla con estos ingredientes por parte de la cocina central de Auzolagun en Arrasate.                                                                                                                                                                                                                                                            

3- Validado el set de indicadores ambientales como herramienta para potenciar el consumo de productos locales y ayudar a la toma de decisiones.                                                                                                                                                                                

4-Realizada una evaluación de sostenibilidad ambiental comparativa para un plato elaborado con materias primas procedentes de proveedores locales y materias primas importadas. Para la selección de la procedencia de los productos importados se han considerado los principales competidores de estas materias primas.                                  

Conclusiones:

1) la tortilla de patata con ingredientes locales presenta una Huella de Carbono un 12 % inferior respecto al mismo plato elaborado con materias primas importadas.

2) El resto de los indicadores no se han podido calcular por falta de datos bibliográficos.

Results of Task 1 and Task 2:

1-The availability of local raw materials for the design of more sustainable menus in the community sector was evaluated. For that, a study has been carried out on the local production and availability of these raw materials, evaluating the local supply problem and the possibilities observed.                                                                      

The main conclusions are:

1)The market in the Basque Country has availability to supply all the raw materials studied (mix of potato and onion, pasteurized egg, Batavia lettuce, fresh tomato, white bean, fresh fish fillet, frozen leek and frozen tuna loins) except Iceberg lettuce, which is not a cultural variety of the Basque Country.

2) The conditions demanded by catering sector when supplying a raw material limit the range of supply possibilities (low price margin, demanding quality, quantity and supply times conditions, etc.).



2-An action plan for sustainable supply of raw materials and local products for the catering sector was implemented.                                                                            

The main conclusions are:

1)It is considered necessary to establish integrative sustainable supply strategies where all the agents of the chain take part: the catering industry; administrations such as the Basque Government, which dictates the specification for school canteens and may include more directed food sustainability conditions to the real context of supply in the Basque Country, as well as designing educational campaigns for schoolchildren; and agents of the primary production (agricultural and fishing sectors).

2) It is recommended to promote and activate communication on the sustainable supply of those raw materials used that are local.

 

Resultados de las tareas 1 y 2:

1- Evaluada la disponibilidad de materia primas locales para el diseño de menús más sostenibles en el sector de colectividades. Estudio realizado sobre la producción local y disponibilidad de estas materias primas evaluando la problemática de abastecimiento local y las posibilidades observadas.

Conclusiones:

1) El mercado de la CAPV tiene disponibilidad de abastecimiento de todas las materias primas estudiadas excepto la lechuga Iceberg, que no es una variedad cultural de la CAPV.

2) Las condiciones exigidas por el sector de catering a la hora de abastecerse de una materia prima limitan en cierta manera el abanico de posibilidades de abastecimiento (bajo margen de precios, condiciones exigentes de calidad, cantidad y tiempos de abastecimiento, etc.).

2- Establecido un plan de actuación hacia un abastecimiento sostenible de materias primas y productos locales para el sector del catering.

Conclusiones:

1) Se considera necesario establecer estrategias de abastecimiento sostenible integradoras donde intervengan todos los agentes de la cadena de la industria de catering, administraciones como el Gobierno Vasco, quien dicta el pliego de condiciones de los comedores escolares y puede incluir condiciones de sostenibilidad alimentaria más dirigidas al contexto real de abastecimiento en la CAPV, así como diseñar campañas educativas para escolares, y agentes del sector primario agrícola y pesquero.

2) Se recomienda impulsar y activar la comunicación sobre el abastecimiento sostenible de aquellas materias primas que utiliza el sector de catering y que son locales.

Currently showing page content in native language where available

Contacts

Project coordinator

  • Auzolagun S. Cooperativa

    Project coordinator

Project partners

  • Artandi IV

    Project partner

  • Avicola Arbaraitz

    Project partner

  • Bacalao Giraldo

    Project partner

  • Barrenetxe S. Cooperativa

    Project partner

  • Garaia S. Cooperativa

    Project partner

  • NEIKER- Instituto Vasco de Investigación y Desarrollo Agrario

    Project partner

  • Fundación AZTI -AZTI Fundazioa

    Project partner