2204, 2020

School meal carbon emissions explained

An international team led by Professor Angela Tregear from the University of Edinburgh has been looking at the carbon emissions from average school meals across Europe. They wanted to find out which activities contributed the most emissions and how to reduce the carbon footprint. The team examined case studies of ten primary school meals services across five European countries (Croatia, Greece, Italy, Serbia, and the UK), analysing which foods each service procured, how far the foods travelled, the levels of plate waste, and the waste disposal methods. The research team also looked at how sourcing food from local suppliers impacted [...]

1004, 2020

Can Geographical Indications Reduce Price Volatility? Evidence from Spain

The prices received by farmers are often volatile and how prices change at each stage of the supply chain may not always be symmetrical. A recently published study by Strength2Food partner CREDA and written by Hugo Ferrer-Pérez, Fadi Abdelradi and José M. Gil, looks at whether producers of a Geographical Indication (GI) face less price volatility than if they produced a comparable non-GI product. The authors look at detailed price data over time for the Protected Geographical Indication (PGI) product “Cordero de Navarra” (lamb of Navarra), compared against comparable non-PGI lamb market prices. The results indicate that the PGI [...]

2502, 2020

Training course on scientific writing and presentation skills

A one-day training course on scientific writing and presentation skills was held in February 2020 in Belgrade, Serbia. In the morning, Professor Quarrie, from EUTA, gave 18 participants (PhD students, post-doctoral researchers to other early career academics), advice on preparing manuscripts based on Strength2Food research for submission to high-impact journals, and how to make an impact with project posters and oral presentations at conferences. The course covered: marketing strategy, different types of research papers, selecting a suitable journal, journal instructions for authors, preparing the abstract, recommendations for Introduction, Materials and Methods, Results, Discussion, data presentation, and how to improve [...]

1601, 2020

Strength2Food shares key findings on EU Food Quality Schemes with European Commission

On January 16th 2020, Strength2Food and AREPO met with Geographical Indications experts from DG-AGRI and the Research Executive Agency (REA). In light of the EU consultation on EU Food Quality Schemes, Strength2food’s key insights and policy recommendations were presented, to support the refinement of EU quality policy and strategies to improve the effectiveness and valuation of Food Quality Schemes, e.g. Geographical Indications (GI) of Protected Designations of Origin (PDO) and Protected Geographical Indication (PGI), as well as Traditional Speciality Guaranteed (TSG). For more details on the event please visit:

1112, 2019

Engaging consumers for a better food value chain

EUFIC entered into the dialogue on the sustainability of the current food systems by organising a special session at the 33rd EFFosT International Conference focusing on ‘Engaging consumers for a better food value chain’. The idea of this session was to present the results of three European research projects EUFIC is currently involved in (SMARTCHAIN, TrustTracker® and Strength2Food) and discuss new ways to build trust among food chain actors and empower consumers to take an active role in driving the development of future food supply systems. Dr. Gunnar Vittersø from the Oslo Metropolitan University and Prof Edward Majewski from [...]

2211, 2019

Strength2Food book on the Sustainability of Food Quality Schemes Published

The sustainability of food quality schemes is assessed in a new book based on Strength2Food research, edited by Filippo Arfini and Valentin Bellassen. The book, published by Springer,  presents a holistic methodology for assessing the sustainability of food quality schemes which is then applied to cases of Geographical Indications and Organic products from Europe and beyond. The analysis relates to five product categories: cereal and bakery, fruits and vegetables,  meat, dairy, and fish and seafood. The novel methodology captures both the value chain and the territory in which the process takes place, embedded in a single production system. The [...]