FOODIMAFood Industry Dynamics and Methodological AdvancesContract No 044283Priority 8.1 B1.1Sustainable Management of Europes Natural Resources5th MeetingQUALITATIVE SURVEY

DescriptionTask 4.5: Qualitative survey on the perceptions of the food chain actorsSmall-scale surveys in Greece and Denmark in order to get insights on the perceptions of key actors of the food supply chain (producers, processors, retailers) regarding relations with up- and downstream partners, the future dynamic of the food sector, the influence of policy intervention etc.Greece - DenmarkStart month 20End month 30

Deliverable: D4.5: A synthetic report on the perceptions of the food chain actors (m. 30)

Aims and scopesNeed to focus on the degree and extent of vertical integration within the supply chain and get insights on forms of bargaining, arrangements and trade.More topics to be addressed:Future dynamic of the food sector: world prices, CAP, GMPsPolicy intervention effects

DesignThe aim is to define problems in the food supply chain, investigate relations with up- and downstream partners and probe into various forms of bargaining, arrangements and trade. Special attention is paid to the degree and extent of vertical integration within the food industry and the regulation and official control ruling its function. Also: agricultural production methods, adoption of innovative techniques and adaptation to new technologiesThe interaction between food industry and consumer demand is addressed by taking into consideration food trends and food ethics. Finally, the influence and the effects of policy intervention concerning CAP, world prices, food quality assurance and health protection are considered, while policy limitations and weaknesses are underlined by the key actors.

Method & applicationThe method employed in the qualitative research is semi-structured individual interviews, that are in-depth interviews conducted face-to-face with the respondent. Respondents are distinguished in three groups, namely producers (cooperatives), processors and retailers, To be conducted in Greece and Denmark The topics of interest for each group are as follows:

Producers (coops) 1/2Problems regarding operation and management of the cooperativesProblems and feasibility of collaboration and effectiveness of economic arrangements with:producers-members processors private firms / retailersAdvantages and disadvantages of direct sales to retailersPotentials for integration with processing industries Potentials for commercializing their products in cooperative super markets / shops Feasibility of supervising the production techniques used by their membersInformation on and promotion of innovative production techniques to producers-members

Producers (coops) 2/2

Bio-produce, pest management, environment:Development of integrated pest management / promotion of biobased pest management incitement and promotion of organic produceQuality assurance of the agricultural produceActivity for environmental protections Sensitiveness towards consumer needs and health protection Point of view regarding ethical issues (i.e. GMPs, irrigation with recycled water)Influence of CAP reform on agricultural production and competitiveness in the agricultural sector (world prices) Suggestions regarding CAP limitations and weaknesses / proposals for policy improvementFuture of the food sector

Processors (1/2)Problems regarding operation and management of the food industriesProblems and feasibility of collaboration / effectiveness of economic arrangements with:suppliers (cooperatives and farmers) retailersPotentials for vertical integration within the food industry:Feasibility of supervising the production techniques used by their suppliersCollaboration with key suppliers & customers in: R&D, supply chain design, manufacturing and distribution , sales administrationAdoption of innovation and research for improving food processing techniques (e.g. antimicrobial resistance) Promotion of biobased products and processingInsurance of health safety and risk minimization of foodborne diseases Quality assurance of the food provided

Processors (2/2)Adaptation to food trends: Changing spending patterns / world economic crisisAgeing consumer base that shapes changing demands Consumers preference for healthy diet Busy consumer demand for convenienceDevelopment of new foods to help achieve caloric balanceProvision of food ingredients labelling and usage of eco-friendly food packagingPerceptions on food prices in both national and global level Perceptions on ethical issues - GMPsInfluence of EU food legislation and competitiveness in the food industrySuggestions regarding EU food legislation limitations and weaknesses and proposals for policy improvementFuture of the food sector

Retailers (1/2)Problems regarding operation and management of the food sector Problems and feasibility of collaboration / effectiveness of economic arrangements with:producers in case of direct purchase wholesalersprocessorsPotentials for vertical integration within the food industryInformation on and control of the production and processing techniques used by suppliersCollaboration with key suppliers in: R&D, supply chain design, manufacturing and distributionEthics on promoting / selling:GMPsorganic food Quality assurance of the food commercialized

Retailers (2/2)Adaptation to food trends: (as for processors) Control of food ingredients labelling and food packagingPerceptions on food prices in both national and global level Control of food quality of importsParticipation in and / or financing of healthy diet promotion programsInfluence of EU food legislation and competitiveness in the food industrySuggestions regarding EU food legislation: limitations and weaknesses and proposals for policy improvementFuture of the food sector