Actions
Action 1
Diagnosis of knowledge, needs and opportunities in the field of food sustainability.
Carry out an exhaustive study on the level of knowledge that both traditional producers and consumers have about sustainability in dairy production. This diagnosis will make it possible to identify the motivations and purchasing behaviour of consumers of artisan cheese and other dairy products and the development of a technology watch project based on the information obtained.
Action 2
Climate Change Trials.
Development of trials to assess how climate change affects the technological properties of milk and food safety. In addition, the impact of dairy production and processing on climate change will be analysed.
Action 3
Innovation and Sustainability.
Study the effect of the application of innovative practices and solutions that promote more sustainable production models.
Action 4
Capacity Building and Training.
Based on the results of the studies and trials, training programmes will be carried out for the different actors of the dairy sector and consumers in the POCTEFA region.