Angelo Riccaboni, Rector, University of Siena

1. ISCN 2016
University-Private Sector Collaborations
for a Sustainable Future
University of Siena, June 14
Angelo Riccaboni
Rector University of Siena

2. 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?

3. “…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 paradigm
OPEN INNOVATION
OPEN SCIENCE
OPEN TO THE WORLD

4. • 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
Innovation
Solutions

5. THE AGRI FOOD SECTOR

6. PRIMA
• Adoption of innovative solutions in the Med-Area
• 3 Pillars:
1. Sustainable Management of Water for arid and semi-arid Med areas
2. Sustainable Farming Systems under Med environmental constraints
3. Mediterranean Food Value Chain for regional and local development
 RESEARCH
 PILOT STUDIES
 TRIALS
 SMEs ENGAGEMENT
 INNOVATIVE PLATFORMS
 TECHNOLOGY TRANSFER
 STAKEHOLDER
ENGAGEMENT

7. An innovation center for multidisciplinary dialogue
aimed at promoting:
1. employability of students through the acquisition of
soft skills and digital skills
2. 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

8. SIENA FOOD LAB
Aim:
To promote
the 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

9. 1. Nutrition education
2. Entrepreneurship and
business culture in farms and
food firms
3. Technological and
organizational innovation
Competitiveness Health
Protection of the
environment
SIENA FOOD LAB

10. “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. 17.30
Santa Chiara Lab

11. 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

12. Master in Wine Sustainability
Business 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

13. 3. Technological and
organizational
innovation

14. A Success Story: Barilla
2006: 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

15. 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 €

16. • 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

17. In short
From 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

18. Thank You
for Your Attention!