A healthier and more sustainable EU food system is a cornerstone of the European Green Deal and one of the foci of the Green Growth Community. We are creating sustainable food environments that improve

lifestyles and the environment by boosting the efficient use of resources and by building food chains that works for consumers, producers, climate and the environment.


Common Results

  • Training material in e-form about the health benefits of extra virgin olive oil (EVOO)  and phenolic compounds, the factors influencing the phenolic content of EVOO and a guide for the production of EVOO with high phenolic content;
  • ES-KPIs Economic and Social Key Performance Indicators to merge PEF (Product Environmental Footprint) with Social Footprint & Product Social Identity;
  • Methodology for transferring CAMARG project’s results;
  • Product Environmental Footprint Tool to facilitate the elaboration of PEF studies in the olive oil, bottled water and wine sectors;
  • Info-sheets – technological and management solutions for companies willing to improve their environmental and socio-economic profile;
  • Report containing a description of PEFMED project, a summary of all the pilot case studies performed and a final project position paper.