The Commission’s strategic response to the economic crisis is sustainable development, which specifically mentions the necessity to tap into potential for innovation while reducing environmental impact. This has also been addressed in high level event of FOOD 2030: Research & Innovation for Tomorrow's Nutrition & Food Systems in which one of the main priorities is circularity and resource efficiency of food systems. This will require the implementation of resource-efficient circular economy principles across the whole food system while reducing its environmental footprint. 

Given the size of the agri-food sector (EUR 956 billion turnover in 2010) and the fact that SMEs are responsible for creating almost half of the turnover and over 4 million jobs, it is important that such organisations are supported in creating competitive, technologically efficient and low carbon supply chains through innovation. As proposed through this project, this is done most effectively through a multi-actor approach (i.e., equipment developers, (NEOPLAS), end-users (Creta Farm), Universities (UM, NTUA), RTD Institutes (ATB Potsdam, RISE, CSIC) and Associations (GHI), with all jointly addressing scale-up issues and market implementation.

Innovation in the food industry has been positioned as a societal challenge with high potential for sustainable competitiveness and growth. This requires the development and further application of technologies for a sustainable food chain; safe foods and healthy diets for all. Particularly, with increasing productivity in order to meet the demands of a growing population, but also with making the market more financially viable and attractive to the growth of new food businesses. One of the key benefits the SUIT4FOOD projects aims to achieve, is the application and scaling-up of alternative food processes resulting in higher product quality and longer shelf-life, fewer lost sales, reduction in costs due to lower water and energy demands and consequently sustainable intensification. Alternatives to current technologies are also important in support of the Common Agricultural Policy and the Bioeconomy Policy. Additionally, consumers should be informed about technological developments in food science and create the correct perceptions regarding their applications and impact to the final food products.

The overall aim of this strategic partnership is to train early stage researchers and engineers in the area of sustainable intervention technologies for controlling food safety and stability through a multilateral trans-European cooperation, which fosters both institutional collaboration and innovative problem based learning initiatives. Development of sound Standard Operation Procedures (SOPs), optimisation of alternative sustainable intervention technologies within food processes, transferring knowledge to industry which are of great importance to support food industry and food management (traceability, food safety), training in innovation. Additionally, it is also aimed to develop awareness of public engagement in food science development and provide the tools of entrepreneurship to the new generation of scientists.

Therefore, the objective of this strategic partnership is to bring together teaching and industrial staff who are currently working on different aspects of food technologies, food safety, kinetic modelling, harmonisation of global food safety regulations and legislation, public engagement for food technology uptake, knowledge transfer and entrepreneurship development to achieve a more rounded student experience with an impact in employability of young adults. Student needs are addressed by covering topics regarding process optimisation, kinetic modelling, legislation, knowledge transfer, public engagement and entrepreneurship. Additionally, the objective of this strategic partnership is to help young scientists to build scientific networks and collaborations, and stimulate advanced research and new directions in European academia and industry. 

It is envisaged that at the end of this strategic partnership, participants will have a clearer understanding of the potential of existing intervention technologies (i.e., cold atmospheric pressure plasma, high hydrostatic pressure, pulsed electric field, UV-light, microwave heating, ultrasound) which have been reported to be energy efficient, environmental friendly and can contribute to the production of high quality agricultural products to European markets. The participants will also develop skills for ensuring the control of food safety and stability, use quantitative tools to assess product quality and safety, work on the harmonisation of EU food safety regulations and legislation. They will also engage with the public and assess the acceptability of novel food technologies.