Coordination

Partners

ITAI (FOOD TECHNOLOGY INSTITUTES)
Adiv
CTCPA
Extractis
IFBM
IFV
Iterg
INTERFACE PARTNERS
Critt agro-alimentaire La Rochelle
Critt agroalimentaire Paca
TECHNICAL PARTNERS
IPC Clermont-Ferrand
Tecaliman
UNGDA
EDUCATION AND RESEARCH
Énil de Mamirolle
Ifremer
Inrae - Narbonne
Lycée agricole de Bordeaux

Objectives

Eco-compatibility of food processes and products.
Valorisation of agro-industry by-products.

Create expertise for these two subjects by placing skills and material resources of various research, development, transfer and teaching bodies into a network.

Actions

Life cycle analyses (LCA): development by chains (Acydu projet, Acyvia projet).

Research and development in eco-design for products and processes.

Best technologies available (BTA): writing of sector guides in order to implement them.

Bilan Carbone®: assistance in evaluating and in reducing greenhouse gas emissions.

- Methodological guide for achieving Bilan Carbone® companies baking and pastry industry.

- Organization of regional information on the Bilan Carbone®.

Environmental labelling: participation in the work of the Afnor-Ademe platform.

Energy (methanation) and material valorisation of agro-industry products and by-products (Vamacopia Project).

Diagnostic and support for controlling olfactory pollution.

Disseminating the results of the RMT work.

 

download the brochure

Carbone brochure

BTA Guides