“Circular economy” is an economic concept framed in the sustainable development area whose objectives are food manufacturing and a reduction of the water, raw materials and energy sources usage and waste all at once.
A circular economy system keeps the added value in products for as long as possible and makes use of the residues from the manufacturing of new products and services.
The transition to a circular economy requires changes throughout value chains: from the product design to new business and market models, new ways of turning waste into a resource and new modes of consumer behavior.
This implies a progressive full systemic change and innovation not only in technologies but also in society with new organizational, political and financial models.
Bioeconomy is a term that refers to an economy system centered in the usage of biological sources from earth and ocean, also wastes, as inputs for food and fodder manufacture as well as industrial and energy production. It also covers the biological processes in sustainable industries; as biowastes, for instance, have a great potential as compost or bioenergy by conversion.
Bioeconomy represents around two billion euros of the business volume in the European Union and it employs more than 22 million people. Farming, forestry, fishing, food manufacturing, paper pulp production and chemical, biotechnology and energy industries add up to 9% of the total occupation in the U.E.
BIOECONOMIC DEVELOPMENT MODEL
BBD undertakes sustainable and comprehensive production models taking advantage of different bioeconomical fields and the specific regional conditions and resources with the ultimate goal of stimulating wealth, welfare and environmental protection. Therefore, the company secures international agreements with several partners to work together towards the objectives set for each bioeconomic model.
Bioenergy is a form of renewable energy produced from organic and industrial matter obtained from biological or mechanical processes, usually living creatures and their remains or residues. Most well-known bioenergy forms are: biomass, bioethanol, biogas and other biofuels.
Renewable and bioenergy sources make a significant contribution to reducing the greenhouse gas negative effects which cause the climate change.
Distributed generation is a concept based in the usability and developing of local energy sources available to be used in the same district and therefore stimulate agricultural, urban and industrial development.
The possibility of taking advantage in situ of said renewable energy forms contributes to minimizing production costs and ensuring environmental benefits, conditions that must be evaluated in each project.
Galicia, for instance, is a region with a substantial capacity to produce renewable energies with water, wind, biomass, biowastes and sunlight.
THE FOOD CHALLENGE
The forecast for the world’s population in 2050 is of 9.100 million people, one third above the current figures. Henceforth, a significant rise of the food and feed’s demand is expected and estimated* at some 70%. [*FAO 2015]
Given the finite nature of the Earth resources, new technologies will be needed to increase the food production in less land surface always respecting the biodiversity in currently threatened ecosystems.
Meat consumption is expected to rise by 14% in developing countries, while the tendency in industrialized countries favors healthy bio-products with their own identity.
Nowadays, new technologies are being implemented to get higher and better productions in the aquaculture field while preserving the quality of both surface and sea water. Indoor cultivation, applying vertical farming, ensures fresh food provisions all year long and minimizes the energy costs as well as the pollution generated by transportation.
Aquaculture, just as agriculture, intends to increase the production per area and reduce the environmental impact with low coastline use, minimized water pollution and maximal energy cost reduction. All that is based on growing bio-healthy aquatic food with self-identity.
SIFT System (Super-Intensive Farming Technology), which integrates SAS and RAS, makes it possible to reach the abovementioned goals while producing high-quality aquatic food; it has already been proved with soles and turbots.
Traditional farming, based on tillage, sowing, fertilizing and harvesting, has evolved towards systems that ensure high productive and quality food harvests.
An increased understanding of plants, climate, automation’s technological advances and ICTs leads to a more scientific and technical farming that should not neglect the production of healthy food with its own identity.
The Autonomous Community of Galicia is a region located in the Northwest of Spain whose administrative capital is Santiago de Compostela. Galicia has an area of 29.574 Km2, a population of 2.7 million inhabitants and a GDP per capita of around 20.000€.
Primary production in this region is remarkable due to the upwelling on the coast, the favor of the Atlantic climate over the pastures and a highly productive forestry. Galicia is the European leader in mussels production (23.000 TN/year) and one of the most important regions in Spain for milk production with 930.000 head of cattle and 1 million hogs. The Galician white wine production, Designation of Origin Rías Baixas, reaches 16 million liters.
Galician quality of seafood is outstanding within the framework of the European Union. The region has an important fish processing industry with more than 2 centuries of history, which nowadays is based on the massive import of fishery products from oceans all over the world.
Galicia is one of the European regions that follows the Atlantic diet. This one is based on the abundant consumption of fish, meat and pulses as a source of protein. Fruits, vegetables, white bread, and potatoes are quite frequent in our everyday menus. Water, beer, milk and wine are the most common beverages.
Galician people like eating and they enjoy it. The quality of their food products allows quite simple cooking methods: baking, roasting, grilling or simmering using olive oil as an essential tool in the kitchen.