The valorisation of vegetal, dairy and crustacean residues is proposed through their transformation into polymeric matrices and fillers/reinforcements. Essential oils with biocidal and/or repellent activities will be used as antimicrobial agents, but also strains of probiotic lactic acid bacteria will be tested as a novel antimicrobial solution. The chemical functionalization (catalysed mechanochemistry technology) and the development of Pickering emulsions will allow obtaining novel mixtures in the form of edible coatings with antimicrobial properties and greater mechanical and environmental resistance during storage and transport of the impregnated vegetables (tomato, pepper). A new methodology will be tested based on the development of sprays that could be used throughout the entire food chain (producer, supplier, seller, consumer). Likewise, as an innovative solution, the early application of these coatings on vegetables during their cultivation will be tested, since the flexibility of the biopolymers used should allow their growth and maturation in situ. In this way, the solution proposed by DurInnPack would not only avoid post-harvest food waste but would also improve crop yields by protecting them against biotic (insects or rottenness) and abiotic (extreme temperatures, solar radiation) agents. Analysis of the cumulative energy demand (CED) during the food chain will provide useful information for the estimation of the global environmental impact (carried out also by means of the LCA approach) depending on the food packaging used. All the results obtained along the project will be strategically and properly disseminated to the public of the scientific, social and business fields. This, together with various demonstration activities for local producers and small suppliers, and an impetus to encourage the creation of start-ups and technology-based companies mainly by female staff, will give a vision of transferability and global mentoring to the project.

The current food value chains in Europe and the Maghreb Region face significant challenges with regard to sustainability, food loss, waste, and safety issues. To address these problems, the QuiPack project consortium will implement a Life Cycle Design Approach to develop novel functional food packaging solutions with nature-based antimicrobial and smart sensor properties. QuiPack's innovative solutions will (1) valorise waste and side streams along the quinoa-, other agricultural, and aquaculture food supply chain; (2) develop and test biointelligent coatings and packaging materials that meet customers' and market expectations and requirements both in Europe and the Maghreb region, (3) be smart ( i.e., linked to AI/IoT-assisted Food Value Chain Intelligence and Decision Support Systems – FVCI/DSS) and optimized with regard to food safety, traceability, environmental effects, sustainability, as well as cost-effectiveness in Mediterranean settings, (4) include socioeconomic studies on consumers preferences, needs and acceptance, and (5) be accompanied by tailored communication, training, and dissemination to support the wide take up of novel solutions. The QuiPack consortium and its associated partners are determined and will mobilize all necessary resources to become pioneers and pacemakers for innovation and technological advancements of biodegradable antimicrobial materials in the Mediterranean region. By overcoming today's scientific-technological barriers, the consortium will advance functionalized packaging solutions and corresponding processing technology from TRL 2/3 - 6/7, dependent on the technology and business partners involved. We focus on natural antimicrobial and smart coatings, foil, as well as cardboard packaging solutions, which can protect and preserve a wide range of traditional Mediterranean foods. Novel Chitosan-based UV- and RFID sensors will be combined with AgriTrack's advanced FVCI/DSS to support digital quality monitoring, smarter logistics and retailing. Research on microbiome-based solutions, carbon dots, and customized 3D food printing technology will complement our ambitious work program. Combined, QuiPack’s solutions will significantly reduce food spoilage, increase shelf-life, and limit overall food losses by at least 50%, while enhancing the valorisation of hitherto wasted biomass, saving resources and the environment. Through a consequent multi-actor approach and entrepreneurial stimulation, QuiPack will deliver novel opportunities and solutions for actors along the entire food chain. To achieve this, QuiPack consortium partners will use and extend their networks to communicate and share scientific-technical and practical knowledge in an audience-tailored manner. Interaction with the scientific community, current project consortia targeting similar goals, with stakeholders from the food sector, service providers, managers, regulating authorities, and consumers will inspire and spark co-creation and innovation, mutual exchange of best practices, and moreover, shall improve consumer trust and preference for sustainably produced, novel antimicrobial and smart food packaging.