Attention to food waste is an increasingly growing phenomenon today, especially in the context of a circular economy. The InnovaEcoFood project investigates the use of by-products of the Piedmontese rice and wine production chains to valorize their untapped potential in the food sector by applying the Systemic Design approach. We collected, systematized, and visualized a range of solutions for exploiting these by-products, starting from an in-depth literature review on the two value chains. With the support of a consortium of partners from both multidisciplinary industrial and academic sectors, it was possible to validate the links that have been generated. Eventually, the project created food products that integrated these outputs as ingredients (like flour and butter) because they have antioxidant properties and are rich in proteins. InnovaEcoFood has successfully tested how value could be created from waste. Moreover, using rice hull, marc flour, and bran lipid (butter) is of immediate technical and economic feasibility. It could be considered a viable way that deserves further experimentation.

A systemic design approach applied to rice and wine value chains. The case of the innovaecofood project in piedmont (italy) / Fiore, E.; Stabellini, B.; Tamborrini, P.. - In: SUSTAINABILITY. - ISSN 2071-1050. - 12:21(2020), pp. 1-28. [10.3390/su12219272]

A systemic design approach applied to rice and wine value chains. The case of the innovaecofood project in piedmont (italy)

Tamborrini P.
2020

Abstract

Attention to food waste is an increasingly growing phenomenon today, especially in the context of a circular economy. The InnovaEcoFood project investigates the use of by-products of the Piedmontese rice and wine production chains to valorize their untapped potential in the food sector by applying the Systemic Design approach. We collected, systematized, and visualized a range of solutions for exploiting these by-products, starting from an in-depth literature review on the two value chains. With the support of a consortium of partners from both multidisciplinary industrial and academic sectors, it was possible to validate the links that have been generated. Eventually, the project created food products that integrated these outputs as ingredients (like flour and butter) because they have antioxidant properties and are rich in proteins. InnovaEcoFood has successfully tested how value could be created from waste. Moreover, using rice hull, marc flour, and bran lipid (butter) is of immediate technical and economic feasibility. It could be considered a viable way that deserves further experimentation.
A systemic design approach applied to rice and wine value chains. The case of the innovaecofood project in piedmont (italy) / Fiore, E.; Stabellini, B.; Tamborrini, P.. - In: SUSTAINABILITY. - ISSN 2071-1050. - 12:21(2020), pp. 1-28. [10.3390/su12219272]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11381/2900873
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