♻️ Barcelona - Capital Mundial de la Alimentación Sostenible: I CONGRESO INTERNACIONAL DE ECONOMÍA CIRCULAR Y RESTAURANTES

 

Información e inscripciones:

https://economiacircularyrestaurantes-frs.com/inscripciones/

congresofrs@grupodequatro.com

www.economiacircularyrestaurantes-frs.com

Programa:

8:45 – 09:00 h

Acreditaciones

 

MAÑANA

9:00 – 9:30 h

Bienvenida y presentación oficial del congreso

A cargo de Luis González Vaqué, presidente de la Asociación Iberoamericana para el Derecho Alimentario

“Barcelona: Una ciudad en transformación. Sostenibilidad y Economía Circular como herramientas de reactivación económica”. 

Interviene:

Sergio Gil (FRS)

9:30 – 10:20 h Proyecto Piloto AMB (Área Metropolitana de Barcelona): “Estrategias de Circularidad en Restauración”. 

Modera: Federica Marzioni (FRS)

Intervienen:

Iván Enríquez, restaurante Leka

Victor Quintillà, restaurante Lluerna

10:20 – 11:50 h AGRICULTURA REGENERATIVA

Nueva demanda del mercado y nuevos suministros agroalimentarios

Modera: Mar Isla, Tecnocampus (U.Pompeu Fabra)

Intervienen:

Lena Friblick, Botildenborg Délice Network (Malmö, Suecia)

Pepe Raventós, Raventós i Blanc;

Morten Storm Overgaard y Rikke Heide Storm Overgaard, restaurante Moment (Ronde, Dinamarca);

Jordi Castán, Casa Amàlia.

11:50 – 12.20 h Pausa Café

Networking

12:20 – 13:00 h ESPACIO ACADÉMICO

Diálogo entre Universidades

Modera: Sergio Gil (FRS).

Intervienen:

Idoia Calleja, Basque Culinary Center

Emma Pla, CETT;

Bram-Kees Trouwborst, U. Abat Oliba CEU 

Mar Isla, Tecnocampus, U. Pompeu Fabra

Chiara Gai, ESHOB

13:00 – 14:30 h EL RESIDUO COMO RECURSO

Revalorización del residuo como recurso 

Modera: Susanna Gaby, Plataforma Aprofitem els Aliments.

Intervienen:

Erik Anderson, Restaurante Spill (Malmö, Suecia)

Cristina Pérez, Mahou San Miguel

Gustavo Pérez Berlanga, Grupo Restaurantero Gigante (México)

Constance Lambert, Winnow

Oriol Segarra, Bûmerang

Miguel Millera, Chef Corporativo de Cocina EMEA de Iberostar

14:30 – 16:00 h ALMUERZO NETWORKING

Catering Sostenible

TARDE

16:00 – 17:30 h ECO CONCEPCIÓN

Innovación y nuevos productos. La restauración como prescriptora de innovación líder dentro de una economía circular.

Modera: Anna Achón, Barcelona Centre de Diseny (BCD).

Intervienen:

Luis Ribó, Circoolar

Joan Balés, Healthy Spaces

Héloïse Vilaseca, La Masía de El Celler Can Roca

Ignacio de Juan-Creix, Plat Institute

Franco Fassio, UNISG (Pollenzo, Italia)

Mariana Eidler, Cofundadora de FORK (Food Design for Opportunities, Research and Knowledge), Elisava

Sonia Massari, Cofundadora de FORK (Food Design for Opportunities, Research and Knowledge), Roma Tre University

17:30 – 17:50 h CLAUSURA DEL CONGRESO

 

A cargo de Ilma. Monserrat Ballarín, Concejal de Comercio, Mercados, Consumo, Régimen interno y Hacienda del Ajuntament de Barcelona.

TRADUCCIÓN SIMULTÁNEA CASTELLANO - INGLÉS

 

🌿 23rd November 2021 - Virtual Event: “The impact of Nutriscore labeling system on the EU”

 

 

Information and registration:

l.stella@mustconsulting.com

https://www.farm-europe.eu/contact-us/

Draft Agenda 

14h00 Welcome Speech Yves Madre, President, Farm Europe (France). 

14h05 Opening Remarks 

Francesco Capozzi, Professor, Head of Interdepartmental Centre for Industrial Agrofood Research, University of Bologna (Italy). 

Paloma Quintana Ocaña, Nutritionist and Food Technologist (Spain). 

Luis González Vaqué, Professor, Director of Food and Agrarian Policies of the “Fundació Triptolemos”, (Spain). 

Nicolai Worm, Nutritionist, University of Munich (Germany).

14h35 Round Table 

Ettore Prandini, President, Coldiretti (Italy). 

Sergio Martín Rubio, Director of Technical and Legislation Department, ANICE (Spain).

Luciano Stella, Founder, No-Nutriscore Alliance (Belgium). 

Sebastien Vignette, Secretary-General, Roquefort Confederation (France) – invited. 

Marco Campomenosi, MEP, ID (Italy) – invited.

Paolo De Castro, MEP, S&D (Italy). 

Dolors Montserrat, MEP, EPP (Spain) – invited. 

Adrian Vazquez Lazara, MEP, RE (Spain) – invited. 

Marc Tarabella, MEP, S&D (Belgium) – invited. 

15h50 Conclusions Representative from the European Commission – invited. 

Moderator: Antonella Rossetti, Senior Advisor, Farm Europe.

🟩⬜🟥 Protection of food creations in Italy

 

 

Introduction

The Italian IP framework makes a number of legal tools available in the context of food, including:

• patents for inventions of production methods and innovative food and food-related products;
• designs and models for the shape and presentation of food products; and
• copyright for layout and food lighting when a particular form of layout or lighting has creative value.

The choice of appropriate protection must be made on a case-by-case basis. Often, the possibility of using several legal frameworks cumulatively should also be considered, each for the particular kind of protection it can offer.

Ingredients and recipes

With regard to ingredients – and, in particular, additives – both patents and (often preferably) trade secrets are widely used in Italy and require great care to avoid loss of rights. Recipes can also be protected through confidentiality, since, if they are released, copyright protection is limited to their expression, but does not cover the idea.

Presentation and serving

When it is not possible to make use of designs and models (or shape trademarks) for the layout and presentation of products with an expressive value, it is always necessary to assess whether they can be ascribed to works protected by copyright (since article 2 of the Copyright Law contains a non-exhaustive, but only exemplifying, list), which can be protected only in the presence of creativity. If the means to achieve presentation and serving (and also lighting) of food are unique and capable of solving a technical problem in a non-trivial way, or at least can provide a particular efficacy or easiness of application or use to already-existing systems, patent protection may be used:

• for an innovative solution not within the reach of an expert in the field – as an invention, with a duration of 20 years; and
• for a particularly efficient shape – as a utility model, with a duration of 10 years.

Manufacturing

Even more important – especially in Italy – is the protection of manufacturing (and often also commercial) know-how. This must be taken care of not only in contentious contexts, but primarily in advance thereof. Strategic advice should be sought to establish the most appropriate protection choices, including through the registration of designs, models and trademarks, and for labelling and communication.

To this purpose, particular consideration should be given to the different parties involved in a contract – not only concerning the exploitation of the creations, but also in defining the respective rights of the different subjects who have contributed to them, often in different but complementary roles. This helps to avoid conflicts that could undermine the effective protection of their exploitation by unauthorised third parties.

Sources of infringement

Infringement may affect all rights that can be taken into account in the food sector, including:

• trademarks, protected designations of origin and protected geographical indications, including those relating to the shape of products and their packaging (also in the form of the increasingly frequent lookalike product);
• designs, models and patents; and
• forms of fraud and outright deception, which are becoming increasingly widespread on social media.

In fact, even for food creations, the rise of social media represents both opportunities and threats, which must be managed in the best possible way. On the one hand, they allow easier access to widespread recognition and diffusion, even for less structured subjects or those with fewer resources. On the other hand, however, they multiply the opportunities for copying and even parasitically exploiting the creations of others. Careful monitoring and cost-benefit assessments must be carried out in order to choose the most appropriate means of defending, contracting and exploiting assets in this field, which also requires a creative approach on the part of lawyers.

For further information on this topic please contact Cesare Galli at IP Law Galli by telephone (+39 02 5412 3094) or email (galli.mi@iplawgalli.it). The IP Law Galli website can be accessed at www.iplawgalli.it.