ISCN 2016University-Private Sector Collaborations

for a Sustainable Future

University of Siena, June 14Angelo Riccaboni

Rector University of Siena

The Role of Universities for

Sustainable Innovation

• Science has a key role in the achievement of SDGs (UNESCO Science Report 2015, Expert Group “Follow-up Rio+20” report)

• Universities, as global players, may face new challenges through: (i)fostering global knowledge, (ii)growth in brain circulation, (iii)closing innovation gap, (iv)managing IP rights, (v)proposing effective and efficient solutions.

FROM INNOVATION TO SOLUTIONS

HOW?

“…the value in innovation migrates away from the next new piece of technology (…) to new ways of integrating technologies together into new solutions and new systems” (Chesbrough, 2015)

The 3Os paradigmOPEN INNOVATIONOPEN SCIENCEOPEN TO THE WORLD

• Contamination of ideas and knowledge from different actors and sectors

• Co-creation, Innovation Platforms• Attention to societal needs• Shared economy and social value• Digitalization• Mass partecipation and collaboration

Open Innovati

onSolution

s

THE AGRI FOOD SECTOR

PRIMA• Adoption of innovative solutions in the Med-Area• 3 Pillars:

1. Sustainable Management of Water for arid and semi-arid Med areas2. Sustainable Farming Systems under Med environmental constraints3. Mediterranean Food Value Chain for regional and local development

RESEARCH PILOT STUDIES TRIALS SMEs ENGAGEMENT

INNOVATIVE PLATFORMS TECHNOLOGY TRANSFER STAKEHOLDER

ENGAGEMENT

An innovation center for multidisciplinary dialogue aimed at promoting: 1. employability of students through the

acquisition of soft skills and digital skills2. open innovation through the contamination of

ideas, hybridisation of knowledge from different disciplines, actors and sectors and a Fab Lab

Co-Funded by the Ministry of Education, University and Research

SIENA FOOD LABAim:

To promotethe implementation of innovative technical and

organisational solutions and

greater competitiveness of farms and food firms

on the basis of/protecting a unique social and natural environment/life style

1. Nutrition education2. Entrepreneurship and business culture in farms and food firms3. Technological and organizational innovation

Competitiveness Health Protection of the environment

SIENA FOOD LAB

“sCOOL FOOD. Dal banco alla tavola”

Initiative created by the subscrition of the MPS Foundation at the Milan Protocol, promoted by the Barilla Center for Food and Nutrition Foundation

1.Nutrition education

May 13, h. 17.30Santa Chiara Lab

2. Entrepreneurship and business culture in farms and food firms

Master in Wine Sustainability

In todays wine industry there is a need for education about a new business:

caring for our environment and societies, while economically successful

SUSTAINABILITY NOT AS A COST, BUT RATHER AS A GROWTH DRIVER

Master in Wine SustainabilityBusiness Administration and Marketing

Aims to offer a new opportunity for wine companies to strengthen their strategic planning and to improve the

performance of their integrated management of sustainability, so as to fully benefit from its enormous

advantages• Is open to business owners, department managers

and graduates

• Teaching: classroom teaching and “hands-on” training within companies and wine territories who wish to become specialized managers in the area of sustainability

3. Technological and organizational innovation

Nutraceutical

Traceability (formal and substancial)

A Success Story: Barilla2006: Life Cycle Assessment (LCA) of pasta (Ruini et al. 2013):• Water Footprint• Ecological Footprint• Carbon Footprint

• Durum wheat cultivation: 35% of total environmental impacts

2010: “Sustainable Durum Wheat” project: crop rotation (Ruini et al. 2013):• Durum wheat carbon footprint with favourable crop rotation: - 36%• Increase of Yields: + 1.3 t/ha • Reduction of Production Costs: - 57 €/t• Increase of Farmers’ net profit

2011: Construction of a completely «off-grid» cellar:• Thermal energy demand: - 25%• Electricity needs: - 35%• Overall energy savings: - 54%

• Water Footprint• Biodiversity Index• Carbon Footprint of whole productive process

• First company in the world to certify the Carbon Footprint of a bottle of wine (1,58 Kg/CO2 vs 1,87 Kg/CO2 before the construction of the cellar)

A Success Story: Società Agricola Salcheto

Annual Energy Costs Savings: ≈ 46,000 €

Investments: ≈ 350,000 €

• Massive adoption of organic farming techniques (without pollutant synthesis substances) that guarantee preservation of Agri-food nature of production sites

• Application of G.A.P. (Good Agricultural Practices), internationally-validated rules to be applied to productive processes that take into consideration also economic, social and environmental sustainability aspects

• Use of recyclable materials (such paper or glass) for packaging and biocartene for packing

• Use of FSC-certified paper for communication materials at all selling points

A Success Story: Aboca

• Completely verticalized production cycle (from seed to product) fueled for more than 30% by renewable energy thorugh photovoltaic panels

In shortFrom linear Innovation to Open Innovation

The case of Agri Food

New needs in terms of people, mechanisms, structures

Two clear targets• Collection of cases • Network of hubs such as Santa Chiara Lab

Thank You for Your Attention!