Short presentation Horizon2020 Project application Other EU projects Assistance EU project PROTEIN2FOOD General recommendations
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1 Department of Plant and Environmental Sciences Informationsmøde om Klima og Bioøkonomi i EU Horizon2020 DTU Risø, 8/ PROTEIN2FOOD: Sådan kom vi i mål Sven-Erik Jacobsen seja@plen.ku.dk Dias 1 Short presentation Horizon2020 Project application Other EU projects Assistance EU project PROTEIN2FOOD General recommendations Slide 2 1
2 Horizon The most important changes Description FP7 Horizon2020 Focus Research Research and Innovation Budget 55 billion ~ 79 billion Components Cooperation, Capacities, People, Ideas, Euratom, JRC Funding rate (up to) for research 75% 100% Excellent Science, Industrial Leadership, Societal challenges, Spreading Excellence, Science for Society, EIT, JRC, Euratom Funding rate (up to) for Demonstration/ Innovation projects 50% 70% 100% for non-profit organizations Overhead/indirect costs Different models (20% 60% or actual) 25% Time-to-grant Ex-ante financial viability check 12 months in average after submission of proposal All beneficiaries exceeding 500,000 EUR EU contribution reduced to 8 months Coordinators Audit certificates to be submitted All beneficiaries exceeding 375,000 EUR EU contribution -cumulative in periods All beneficiaries exceeding 325,000 EUR EU contribution -only one at the end of the project Interest on pre-financing Reported by the coordinator No need to declare Thematic approach Frontier Research, ERC Slide 3 "Cooperation" 10 themes New in FP7 - Ideas block Will be under "Industrial leadership" and "Societal challenges" Extended under the "Excellent Science" pillar Project application Lobbying Project finalisation Project idea Screening of idea Lobbying EU audit Establishment of a consortium Amendment of contract and consortium Participation in project meetings Life cycle for a Framework Programme Project Proposal writing Evaluation Contract negotiation Management, accounts and audits Slide 4 Scientific reporting Project- and finance management Project set-up at the Kick off University meetings, annual meetings 2
3 Project finalisation Project idea Screening of idea Lobbying Lobbying EU audit Establishment of a consortium Amendment of contract and consortium EU project preparation Proposal writing Evaluation Participation in project meetings Contract negotiation Management, accounts and audits Slide 5 Scientific reporting Project- and finance management Kick off meetings, annual meetings Project set-up at the University Project idea Screening of idea Lobbying Project preparation Establishment of a consortium Proposal writing Slide 6 3
4 Project idea Based on call Screening of idea Lobbying Establishment of a consortium Start funds Proposal writing Workshop Slide 7 Project idea Based on call Screening of idea Lobbying Experience Interest Uniqueness Establishment of a consortium Start funds Proposal writing Workshop Slide 8 4
5 SFS : Protein of the future Type of action: Research and Innovation Action Call for Sustainable Food Security Safe food and healthy diets and sustainable consumption Specific challenge: The growing demand for meat and other protein-rich food sources, in many parts of the world, is of increasing concern in the light of growing population figures, environmental sustainability issues and land-use and food security concerns. Questions related to optimal production and processing methods, location (EU or other), health effects, environmental impact, and legal issues remain unanswered. Consumer acceptance of new and/or improved sustainable protein sources, as well as other factors related to market uptake, require further clarification if global food security together with environmental and socio-economic sustainability is to be ensured. Scope: A multidisciplinary approach, covering the whole food supply chain (from farm to fork ) of new and/or existing protein sources should be taken. The market potential for the producer and added value for the consumer should be considered, together with food safety and quality parameters, regulatory issues, health and diet-related risks and benefits, and gender issues. Appropriate dissemination and knowledge uptake activities should be included, as well as industry participation with a specific focus on SMEs. In line with the objectives of the Union s strategy for international cooperation in research and innovation, proposals are encouraged to include participants from third country27. A sustainability assessment in line with the ILCD handbook28 should be conducted. Proposals should be focused on how new and/or adapted protein sources can provide innovative, cost-effective and resource-efficient alternatives to traditional sources with more positive impacts on human health, the environment and biodiversity. The Commission considers that proposals requesting a contribution from the EU in the range of EUR 9 million would allow this specific challenge to be addressed appropriately. Nonetheless, this does not preclude submission and selection of proposals requesting other amounts. Slide 9 Expected impact: A significant increase in the quality of proteins and of the sustainability of their production and processing. A support to EU policies on agriculture, nutrition, health, environment, development and sustainable food security by increased market uptake of existing and/or new proteins that contribute to a healthy diet. A strengthening of international research, industrial cooperation and the EU economy, with a specific focus on SMEs and small-scale food processing. An increase in new market opportunities, in the short and medium term, as measured in terms of market share, turnover, employment and intellectual property. A clear contribution to social innovation due to Fair Trade/fairer trade, as well as an increase in socio-economic and environmental sustainability. Slide 10 5
6 Procedure Horizon2020 PROTEIN2FOOD 2013: Initiative by Italy and Ireland Small workshop Change of coordinator Feb. 2014: Full workshop Proposal phase 1 June 2014: Proposal phase 2 ISAFOM Slide 11 Other EU projects EU FP7 Sustainable water use securing food production in dry areas of the Mediterranean region (SWUP-MED). ( ). UB, ITQB, NERC. ISAFOM An integrated strategy for the conservation and use of underutilized Latin American agrobiodiversity (LATINCROP) CSA. Slide 12 6
7 EU-FP6 Water resource strategies and drought alleviation in Western Balkan agriculture (WATERWEB). UB, ITQB A Centre for Sustainable Crop-Water Management (CROPWAT), Coordinated Action coordinated by Faculty of Agriculture, University of Belgrade, Serbia. UB Safe and high quality food production using low quality waters and improved irrigation systems and management (SAFIR, ). NERC(AaU) Slide 13 COST Putting halophytes to work From genes to ecosystems (COST action), Slide 14 7
8 Assistance KUs EU kontor (primært koordinator projekter) SCIENCE forskning og innovation (national funds (council and funds) and individual programs like Marie Curie and ERC Eurocenter, generel vejledning og rådgivning, fx om regler og baggrundsviden om opslag, de overordnede processer osv. Forsknings- og Innovationsstyrelsen: Startmidler PLEN: Project office Slide 15 Challenges General: Growing population Climate changes Specific: Growing demand for meat in many parts of the world Unsustainable protein production Water footprint in EU (lcd) GGE: Food 30%, meat70% of food PROTEIN 2 FOOD Development of high quality food protein through sustainable production and processing Global food security Environmental and socio-economic sustainability 8
9 Enhedens navn Legumes in Europe Production, 1000t Area, ha Yield, kg/ha Sted 1960 og dato Dias Department of Plan and Environmental Sciences WP Interaction PROTEIN 2 FOOD Dias 18 9
10 Department of Plant and Environmental Sciences Dias 19 Expected results Enhance the protein production by25%through new effective breeding techniques and optimised crop management, with an increase by 10%of the EU s arable land destined to protein-crop production, using also marginal soils. Accelerate protein transition from animal-based protein to plant based protein in Europe with clear impact on reduction of carbon footprint. Increase EU agro-biodiversity by introducing promising high quality crops and legumes. Prototypesof new protein-rich protein food with exceptional market potential. Improve the EU s visibility in the area of food processing and technology through high impact factors scientific publications. 10
11 Crop Crop Quinoa Faba bean Amaranth Lupin Buckwheat Chickpea Pea Lentil Enhedens navn Key indicators Country Crop Year 1, ha Year 5, ha Italy Quinoa 1 40 Amaranth 1 20 Legumes 1 50 Romania Quinoa 1 15 Netherlands Lupin 2,5 2,5 Faba bean 3 30 Denmark Quinoa 1 15 Lupin 1 15 Lentil 1 4 EU protein production + 20% Animal protein consumption-10% Protein crop production +10% Sted og dato Dias 22 11
12 Dissemination of project results Communication channels 1. The stakeholder forum Industries: Food industry, Agricultural institutions, Small and large companies, Consumer associations, health professionals, control authorities etc. 2. Scientific papers and leaflets 3. Project website 4. E-newsletters 5. Press releases 6. Trade magazines 7. Training of farmers 8. Social media 9. Partners of Protein2Food 10. Participation in and presentations at conferences 11. Food fairs Enhedens navn Leaflet Sted og dato Dias 24 12
13 Enhedens navn Does legumes have a potential for food? Sted og dato Dias 25 General recommendations Establish contacts(lobby) Be aware of new calls Read calls critically and detailed Is the call within yourareaof expertise Is the call within yourareaof interest Apply for start funds Think of the consortium Make a time schedule Establish contacts for the consortium Arrange planning workshop Distribute tasks Slide 26 13
14 Enhedens navn Thanks Sted og dato Dias 27 14
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