El proyecto 5-PROTEG ha tenido como objetivo principal desarrollar platos de quinta gama que aporten los requerimientos nutricionales necesarios al segmento de población de la tercera edad con buen estado de salud (seniors). El proyecto lo ha solicitado TALLER DE COCINA BUEN GUSTO S.L. (BONGUST, una empresa que presenta experiencia en el sector de los platos precocinados) junto con MATADERO FRIGORIFICO DEL CARDONER S.A. (Mafrica, una empresa del sector cárnico dedicada al sacrificio, deshecho y elaboración de productos cárnicos). Las dos empresas han diseñado un plan de trabajo estructurado en 5 actividades para estudiar y diseñar la mejor estrategia en la elaboración de platos precocinados destinado a cubrir las necesidades nutricionales del segmento de la población de la tercera edad, con la colaboración del centro tecnológico Eurecat y la coordinación de INNOVACC. Al mismo tiempo, 5-PROTEG ha investigado la posibilidad de valorizar ingredientes (recortes de carne) que hagan posible la aplicación de una declaración de salud sobre los platos de quinta gama
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5-PROTEG: pre-cooked foods based on meat protein for senior citizens
This factsheet explores how managing forests to be used as spiritual forests and forest kindergartens could benefit both the forest and the forest owner. The core impact of the case study is to raise awareness of the importance of cultural ecosystem services and to motivate forest actors to manage forests appropriately.
This innovation case is strengthening the link between forests and water with the overall aim of diversifying financing sources for forest management by integrating ecosystem service provision into the economic balance sheet. Work includes integration in the Urban Masterplan for the Rialb Reservoir where different local stakeholders (economic, tourism, water and others) are already working together. The aim is for written recognition in a legal document of the role of forestry in water and landscape conservation, and the recognition of forestry as a potentially relevant economic activity in the area that can be promoted along with tourism. The innovation action also works with the public Segre-Rialb Consortium to assess the suitability of a payment for ecosystem services scheme in relation to water in the area.
The “Mushrooms of Borgotaro IGP” are produced in the woods of the Tuscan-Emilian Apennines. The way the woods are managed has a great influence on the micro-climate of the undergrowth and consequently on fungal production. The Consorzio Comunalie Parmensi intends to improve the commercialisation of recreational permits for wild mushrooms collection in forest through an online platform. One of the main goals of this innovation case is to have a better distribution of mushroom pickers in the forest, avoiding their concentration in specific areas.