Actions Α: Prepatory actions

Action A.1: Preliminary activities for the development of the innovative carbon footprint software too 

Activity A1 (a): Literature review on the state-of-the-art methods and techniques used worldwide on reducing the carbon footprint in the whole food supply chain (from cultivation, processing, transport and through to final cooking techniques) 

Activity A1 (b): Report on the Mapping of CO2 equivalent emission sources of pastry and flour related products 

Activity A1(c) Literature review on the procedures followed and the data that has been collected from each stage of the chain supply

Deliverables

Download Deliverable Α.1 (a)

Download Executive Summary of Deliverable Α.1(bc)

 

The project is implemented in Greece & Italy.

Objective

The main objective of the LIFE FOODPRINT project is to identify, quantify and implement measures to reduce, the carbon footprint (CF) of the pastry and flour food industry sector along the supply chain while increasing competitiveness through the development of an innovative software tool.

LIFE13 ENV/GR/000958

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