Newsletter Issue 6 of the BIOVALUE project

This project has received funding from the European Union’s Horizon 2020 research and innovation programme under the grant agreement number 101000499. © COPYRIGHT NEWSLETTER Magazine 6 ISSUE February 2025 FORK-TO-FARM AGENTBASED SIMULATION TOOL AUGMENTING BIODIVERSITY IN THE AGRI-FOOD VALUE CHAIN th 1.Exploring Sustainable Food through Biodiversity 2. Interview with MAICh 3. Our Pilot casesSonchus Oleraceus 4. Our Recipes – Buckwheat & Potato Tart 5. Video series on Youtube 6. News & Updates 7. Must readsOur Latest Publications Topics of this Newsletter ´ BioValue is working to create innovative food products that are not only healthy and sustainable but also appeal to consumers. By using an agentbased simulation tool to connect the dots between biodiversity, the environment, the agri-food value chain, and consumer preferences our goal is to design food that supports biodiversity, encourages sustainable farming, and meets the nutritional needs of consumers. At the heart of the project is a method called the “fork-to-farm” approach. This means we start by developing food recipes using underutilized crops (plants that are not widely used in food today) and then move through sensory tests, market evaluation, and consumer feedback. This approach ensures that the food products are healthy, appealing, and sustainable. 1. Exploring Sustainable Food through Biodiversity BIODIVERSITY Key Ingredients from Nature's Hidden Gems We are focusing on crops that have been largely overlooked in food production but offer significant health benefits. These include buckwheat, grass peas, sow thistle, lentils, and tomatoes, among others. These plants are not only nutritious but also have a lower environmental impact compared to more common crops. Buckwheat is a gluten-free grain that is rich in fiber and proteins. Grass pea is a drought-resistant legume packed with proteins. Sow thistle, a wild plant, offers a great source of antioxidants and vitamins. Lentils are already known for their high protein content, but we are exploring how they can be used in novel products like brownies and burgers. 2 ´ Understanding consumer preferences is crucial for the success of new food products. Based on the extensive work done by MAICh we can say that there is growing interest in healthier, more sustainable foods. Consumers in Serbia and Greece, for example, showed a willingness to pay more for products made from these underutilized crops. This opens exciting opportunities for new products in the European market. Moreover, using these crops can help support local economies, promote sustainable farming, and reduce the environmental footprint of food production. The project’s economic analysis suggests that these products could succeed in the market with the right marketing strategies and pricing. 1. Exploring Sustainable Food through Biodiversity SUSTAINABLE Actionable Recommendations for a Greener Future We have identified ways to help various stakeholders, such as farmers, food producers, and policymakers, play a role in promoting these new food products. Recommendations include: Farmers should grow more underutilized crops to help support biodiversity and sustainable agriculture. Food producers can develop new products that make use of these crops, providing more sustainable options for consumers. Policymakers should create supportive policies that encourage the cultivation and use of underutilized crops in the food industry. Together, with the right policies, collaboration, and consumer support, we can build a future where biodiversity thrives in our food system, ensuring a better, more sustainable world for everyone. The Path to Market: Consumer Acceptance and Economic Potential The Path to Market: Consumer Acceptance and Economic Potential 3 2. Interview with MAICh What is MAICh's role in the BioValue project? The Mediterranean Agronomic Institute of Chania (CIHEAM-MAICh) has been instrumental in fulfilling and advancing the BioValue project’s mission of integrating sustainability and biodiversity into the food system. Our effort span cutting-edge research, dynamic stakeholder engagement, and crafting innovation solutions for sustainable, novel food dishes and products. CIHEAMMAICh is deeply involved in several critical components of the BioValue project and more particular in WP2: Assessment of the current framework of agri-food value chain tools (LP: EGE), WP5: Novel dishes and processed products enhancing biodiversity (LP: CAPNUTRA), WP9: Certification, testing and labelling of underutilized products (LP: ECOZEPT) and WP10: Communication, Dissemination and Capacity (LP: AXIA) More specifically our contributions are focused on the: ·Assessment of Value Chain Tools: We evaluated existing tools and identified appropriate agent-based modeling systems to analyze agri-food value chains. Our work concentrated on products such as fruits, olives, grapes, cacao, coffee, and bananas, involving extensive literature reviews, case studies, and contributions to databases like SCOPUS and Web of Science. ·Development of Novel Food Products and Leadership in Subtask 5.4: Recommendations for processed food products using underutilized crops: CIHEAM-MAICh took a central role in designing and evaluating dishes and processed products made from underutilized crops. A sensory evaluation workshop was successfully organised with 27 participants to assess taste, texture, and other sensory attributes, alongside economic and dietary usability assessments for these innovative products. Recommendations were then formulated, drawing on insights from the design process and consumer preference evaluations to guide the development of novel processed food products. ·Development of Labelling Schemes: We worked with stakeholders and conducted interviews to assess market needs, improve certification processes, and strengthen communication strategies. We tested labelling scenarios using consumer questionnaires to ensure their practicality and alignment with market demands. ·Organisation of Workshops and Outreach Activities: We organized workshops and training events, created audiovisual materials for dissemination, and led outreach efforts to highlight key achievements, emphasize significant contributions, and raise awareness of the BioValue project’s goals and progress. 4 Can you elaborate more on CIHEAMMAICh’s leadership in Task 5.4? As the leader of Task 5.4, our goal was to provide practical recommendations for processed food products exploring the multifaceted process of designing underutilised crops – based novel processed food products that are nutritionally rich, technologically feasible, economically justified, and having sensory appeal. This work supports the project’s overarching aim of enhancing sustainability, biodiversity, and consumer health while it forges a connection between these novel food products and the farm, recognizing and highlighting the critical steps and key actors involved in successfully navigating the journey up to the consumer’s end. BioValue’s systematic approach in drawing up recommendations for processed food products using underutilised crops included: recipe design and nutritional analysis, evaluating economic feasibility and all actors’ feedback in regard to production/certification, marketing and labelling processes. Recommendations are seen as actionable insights for stakeholders across the agri-food value chain, including policymakers, farmers, food processors, and retailers. They were developed and framed within the 6Ms structure: Methods, Machines, Materials, Manpower, Measurements, and Milieu. In addition to the scientific report, CIHEAM MAICh worked hard on simplifying and transforming those scientific findings into captivating videos and podcasts for the general public in the purpose of amplifying the project’s impact and reach. We at CIHEAM-MAICh, together with the entire BioValue team, believe that these recommendations can serve as a solid foundation and a stepping stone to promote and encourage the use of underutilized crops, through consumer education, policy initiatives, and improved supply chain management. 2. Interview with MAICh Sensory evaluation workshop at CIHEAM-MAICh’s 188th EAAE Seminar at CIHEAM-MAICh´s 5 2. Interview with MAICh How has CIHEAM-MAICh contributed to enhancing biodiversity in agriculture? CIHEAM-MAICh is dedicated to delivering a multidisciplinary approach that combines expertise in food quality, natural products, and business economics to develop sustainable agri-food systems in the Mediterranean and beyond. With extensive experience in biodiversity research and a strong focus on improving food quality, we actively engage in training, research, and capacity-building initiatives within the agri-food industry. By prioritizing sustainability, we promote local products, uphold food quality and authenticity, and advocate for sustainable food systems. Our innovative solutions and unwavering commitment to excellence set us apart in the field. This unique blend of expertise allows CIHEAM-MAICh and the BioValue project to address all aspects of the agri-food value chain through a comprehensive, holistic, and inclusive strategy. CIHEAM-MAICh plays a pivotal role in enhancing biodiversity, a critical resource and challenge in agriculture, by integrating research, education, capacity-building, and sustainable practices. Its efforts focus on the following areas: Educational and Capacity-Building Programs: CIHEAM-MAICh develops MSc programs centered on sustainable agriculture, agri-food systems, biodiversity, and landscape protection, aiming to raise awareness, deepen understanding, and create innovative solutions to pressing challenges. The institute also organizes training initiatives for farmers, industry professionals, and policymakers, equipping them with the knowledge and tools needed to implement sustainable agricultural practices that conserve biodiversity while boosting productivity and food security. Pioneering Research: At the forefront of biodiversity conservation, CIHEAM-MAICh conducts groundbreaking research on sustainable farming techniques and the preservation of endangered plant species in the Mediterranean. This includes promoting underutilized local crop varieties, ensuring their survival for future generations, and exploring farming practices that conserve natural resources. By sharing its research findings, CIHEAM-MAICh significantly contributes to protecting and restoring the region’s rich biodiversity and preserving its invaluable natural heritage. Networking and Community Empowerment: CIHEAM-MAICh emphasizes safeguarding biodiversity and promoting local products with unique added value. By fostering partnerships with stakeholders, the institute ensures a holistic and inclusive approach to biodiversity enhancement. Additionally, by inspiring and empowering communities to embrace sustainable practices, CIHEAM-MAICh not only supports biodiversity conservation but also strengthens local economies and resilience. Through its commitment to research, education, and collaboration, CIHEAM-MAICh is instrumental in preserving and enhancing biodiversity in the Mediterranean. Its initiatives address current agricultural and environmental challenges while paving the way for a sustainable and biodiversity-rich future. 6 What unique expertise does CIHEAMMAICh bring to the BioValue project? 2. Interview with MAICh The BioValue project has unveiled the exciting potential of underutilized crops to transform into sustainable and commercially viable food products, tackling global issues such as food security and biodiversity conservation. As we move forward, further research into these crops and their incorporation into dishes and processed foods is crucial. We are thrilled to continue our collaboration within the BioValue consortium, aiming to broaden research on underutilized crops and biodiversity. We are confident that the groundbreaking work and inspiring outcomes of the BioValue project will fuel further collaboration and innovation, paving the way for a more sustainable future. Base of CIHEAM MAICh institute in Chania, Crete, Greece 7 What future outcomes does CIHEAMMAICh anticipate from the BioValue project? What is going to be cultivated within BioValue? Sonchus oleraceus? That sounds like a '70s hit! But it’s actually a nutritious crop! Who knew it could be so important for healthy eating? 3. Our Pilot casesSonchus Oleraceus Several pilot cases have been designed to spread the underutilized and genetically diverse crops from small regions or islands all over Europe, enhancing the cultivations’ biodiversity. These seven pilot cases are water-energy efficient, environmentally resilient, highly nutritious, antioxidantrich, protein-rich, and gluten-free. They have a high potential to enter the food value chain and be incorporated into the consumer’s shopping list. [Pilot Case] #4 Sonchus Oleraceus ▶ Annual plant reaching 40-80 cm tall. ▶ Leafy green with high nutritional value ▶ Leaves are boiled and served with lemon. ▶ Leaves are harvested from early autumn until the end of spring. Status: Native to Europe and western Asia, it grows wild and has potential for expansion into the Euro-Med region. Main Properties: Rich in carotenoids and vitamin C, it offers a superior nutrient profile compared to other greens. Nutrition/Health: The young leaves are edible, used raw in salads or cooked like spinach. Advantages: Water-efficient, resilient, low in calories, and has strong potential for the food value chain. Let’s get to know better the leafy green Sonchus oleraceus: Description This leafy vegetable from the Asteraceae family is an annual herb with a hollow stem, growing 30-100 cm tall. It prefers full sun and various soil types, spreading via wind or water-dispersed seeds. 8 FOR MORE RECIPES CLICK HERE 8 Follow our novel recipe for preparing this delicious salad! designed by our partner CAPNUTRA Ingredients 500 g of red potatoes 1 clove of garlic 120g of Gouda cheese 2 - 3 medium free range eggs 2 - 3 ts of amixture of basil, dandelion and parsley leaves 80 g of buckwheat flour 3 tablespoons of olive oil 100g of ground walnuts Himalayan salt and pepper to taste Place washed potatoes in a medium saucepan, cover with cold water, and bring to a boil. Add 1 teaspoon of salt, then reduce heat to a gentle simmer. Cook until fork-tender (1520 minutes). Drain the potatoes and peel them while warm. Mash into a large bowl. Separate egg yolks from egg whites. Beat egg whites with an electric mixer until stiff. Finely chop basil, dandelion, parsley, and garlic. Grate the cheese and mix with the herbs, buckwheat flour, melted olive oil, and walnuts in a bowl. Combine this mixture with the mashed potatoes, then gently fold in the beaten egg whites. Season with salt and black pepper. Grease a deep pan with olive oil, pour in the mixture, level the surface, and sprinkle with remaining walnuts and cheese. Preheat the oven to 180°C (moderate). Bake for about 30 minutes until the sides are firm. Let cool in the pan for 5 minutes before transferring to a cooling rack. Cooking From The Heart 4. Our Recipes – Buckwheat & Potato Tart 9 D4.2 D11.7 Our team published a manuscript titled “Classification and Structural Analysis of Value Chain Contracts for Biodiversity Conservation in the European Union” in Sustainable Futures. This research provides insights into biodiversity approaches in agriculture by examining 22 contracts from three European projects. Key Findings: Private funding predominates, with public contributions motivating farmers and raising consumer awareness. Various payment mechanisms are used, from product price premiums to result-based incentives, highlighting flexible contract designs. Species diversity is the most addressed aspect, with farmland as the primary targeted ecosystem. 14 Check it HERE. Classification and structural analysis of value chain contracts for biodiversity conservation in the European Union 7. Must readsOur Latest Publications By: Marzieh Aminravan, Luca Mulazzani, Abdallah Djella, Giulio Malorgio 16 D4.2 Our team recently published a study titled “Revealing the Power of Green Leafy Vegetables: Cultivating Diversity for Health, Environmental Benefits, and Sustainability” in Global Food Security. This article highlights the multifaceted benefits of green leafy vegetables (GLVs) in addressing global nutrition, agriculture, and sustainability challenges. The study examines GLVs' botanical diversity, nutritional benefits, and their socio-economic and environmental impacts, along with production and consumption trends. Key Highlights: GLVs are rich in vitamins, minerals, and antioxidants. Global production of major GLVs increased by 69% from 2000 to 2021. Many GLV varieties are resilient to climate change and adaptable to various conditions. Microgreens are gaining popularity for their nutritional density and culinary versatility. Check it HERE. Green Leafy Vegetables' Role in Health and Sustainability By: Cihat Günden, Pelin Atakan , Murat Yercan, Konstadinos Mattas and Marija Knez 7. Must readsOur Latest Publications 17 Contact Konstadinos Mattas Coordinator / Administrator: [email protected] Asterios Theofilou Management issues: [email protected] The Consortium www.biovalue-project.eu [email protected] @BioValue Project @BioValueProject @BiovalueProject FORK-TO-FARM AGENT-BASED SIMULATION TOOL AUGMENTING BIODIVERSITY IN THE AGRI-FOOD VALUE CHAIN From the beginning of our project and in order to ensure an efficient and articulate coordination and implementation, the BioValue consortium formed the following internal collaborative teams: General Assembly: All Partner Leaders form the project’s General Assembly Executive Management Board: All Work package Leaders form the Executive Management Board (EMB) Exploitation and Dissemination Team (EDT): AXIA [Leader], AUTH, CIHEAM /MAICH form the EDT Scientific Internal Committee (SIC): AUTH [Leader], MAICH, JLU, CAPNUTRA form the SIC Data protection officer: Project’s Data protection officer is IDENER This project has received funding from the European Union’s Horizon 2020 research and innovation programme under the grant agreement number 101000499. @BioValue_Project @BioValue Project © COPYRIGHT