The methodology followed in the PEFMED project is based on the implementation of PEF (Product Environmental Footprint), a tool for the calculation of environmental impact (climate change, ozone layer reduction, depletion of natural resources, land use, eco-toxicity). This tool was designed by the European Commission and takes account of variables such as territorial and socioeconomic indicators. The project, funded by the Interreg MED Transnational Cooperation Programme, has a budget of 2.4 million euro.
The PEFMED project falls within the framework of the INTERREG MED priority 1 axis: Promoting Mediterranean Innovation Capacities to Develop Smart and Sustainable Growth. The objective is to increase the transnational activity of innovative clusters and networks in key sectors of the Med area.
Sustainability throughout the production lifecycle of food and beverages is amongst the greatest challenges faced by the food industry in recent times. Achieving this production model is one of the objectives of the PEFMED project, the eco-innovation initiative in the Mediterranean area designed by the European Commission for the measurement of environmental impact in industrial production processes.
The harmonisation of all EU environmental certification systems through a single Product Environmental Footprint (PEF) will change the rules of the internal market, consumer strategies and the way in which environmental innovations are incorporated into the industrial supply chain.