The workshop “The environmental product footprint as an instrument to increase innovation and competitiveness in the wine-growing chain” is going to …
Author: Marco Meggiolaro
Marco Meggiolaro works at Euris - European Researches & Investments Services - in Padova since 2005 as project manager.
Call for Posters
ENG – Best original poster on innovation to improve the environmental performance in the agrofood sector The Interreg MED PEFMED project launches …
Fight against climate change during the PEFMED days in Madrid
FIAB met on March 18 at the headquarters of the Spanish Confederation of Business Organizations (CEOE) to discuss the PEF …
Yet another successful PEFMED stress test: DELTA FOODS dairy in Thessaly, Greece.
“Our participation in the PEFEMD pilot test has allowed us to approach and deepen our understanding of the EU environmental …
The European Commission published the Staff Working Document on Sustainable Products in a Circular Economy
Three years after adoption, the Circular Economy Action Plan is fully completed and it sketches out future challenges to shape …
Spanish magazine Retema reviews the PEFMED project
“Between the years 2016 to 2019, more than a hundred companies, together with specialists in the production of the agri-food …
Spanish magazine FuturENVIRO talks about the PEFMED methodology
Article on PEFMED has been published in number 57 of the specialised magazine about environmental technologies and projects “The harmonisation …
France and sustainable development
The PEFMED project falls entirely within the framework of the French policy of sustainable development and reduction of the impact …
Feta cheese production – one of the most exported Greek food products – as a pilot in the PEFMED project.
“We will continue to develop all necessary actions to further increase awareness within the food sector on main environmental issues” …
Food on top of the Slovenian innovation goals
Video interview with the coordinator of the Slovenian Strategy for Smart Specialization S4 discolses the stretegic approach to innovate food …