四川省中小企业协会浙江省中小企业协会四川宜宾市竹产业协会

Transforming Bamboo SMEs’ Environmental Performance: Policies for switching from pollution

to eco-friendly production

Dr. Lou Yiping, Project Manager, INBAR

International Workshop on the Roles of Small and Medium Enterprises (SMEs) in Bamboo Industry Development, Date: April 10, 2015

项目背景 / Program background 项目内容/Project activities 项目预期成果/ Expected results

内容/Outline

I. 项目背景 /Project Background

中国农产品加工领域如包装蔬菜、水

果、以及肉类等生产环节普遍存在防

腐剂（主要为盐与焦亚硫酸钠）的过

度使用，水污染，资源利用效率低等

问题。

Problems and challenges: overuse of preservatives, mainly salt and sodium pyrosulfite; water pollution; and low resource efficiency are pervasive throughout China’s agro-food processing industry including packaged vegetables, fruits, and meat products.

The Overall Objective is to contribute to economic prosperity, poverty

reduction, environmental protection, and food safety in China and the

world.

The Specific Objectives include:

•Reviving and increasing bamboo shoot markets for consumers with

economic benefits for 300 bamboo SMEs through a more resource-

efficient and a less polluting food processing industry;

•Building a green standardized production value-added chain for safe

foods in the bamboo industries of Zhejiang and Sichuan Provinces;

Objectives of the projects

项目目标/Objectives

总体目标：致力于使项目成果贡献于中国及世界的经济发展、扶贫、环保、

食品安全等领域。

具体目标：

通过推广高效利用、低污染的食品加工工艺，促进增加竹笋市场 份额,

提高300多家竹笋加工企业的经济收益；

促进在浙江与四川省建立高附加值的绿色竹笋产业链；

将竹笋食品加工保存的成功经验运用到600多家目前存在污染与添 加 剂

过量使用问题的蔬菜、肉类加工企业。

This action is broken down into 4 work packages (WP), and it is to be implemented by the applicant and the following 6 partners (1 from EU, 1 international and 4 from China)

该项目任务由4个部分（子项目）组成，由项目承担单位及其他6个合作单位（其中1个单位来自欧盟，1个为国际组织，其他4个单位来自中国）共同完成。

II. 项目内容/Project activities

WP 1 子项目一

子项目一：安全食品消费刺激——通过市场调研、食品研究、公众活动激活

消费者对安全无公害罐装和软包装储藏食品的消费需求。

目标：使四川、浙江两省安全无公害腌制竹笋产品的消费量提高10-15%，安

全无公害罐装和软包装储藏的蔬菜、水果、肉类等消费量提高8-10%。

WP 1 Revive consumption of safe and eco-friendly preserved foods through

market studies, food research, and public campaigns so as to increase

consumption of safe and eco-friendly bamboo shoots by 10-15%, to increase

consumption of safe and eco-friendly preserved vegetables, fruits, and meats by

8-10 % in the two provinces.

WP1 tasks 主要项目活动

主项目活动1.1 通过与消费者和消费组织互动，促进罐装和软包装包装

竹笋在中国及全球的消费

Core Activity 1.1 Revive consumption and demand for processed bamboo

shoots in China and the world by engaging consumers and consumer

organizations

主项目活动 1.2 提高消费者对安全无公害竹笋食品的鉴别能力

Core Activity 1.2 Enable consumers to identify safe and eco-friendly

produced bamboo shoot products

WP 2 /子课题2

子课题2: 低污染、安全食品加工示范——由浙江与四川省的绿色中

小企业推动低污染与安全食品生产，使示范中小企业水污染减少50%，

水资源利用率提高30-50%。

WP2: Develop less polluting and safe food produced by green SMEs in

Zhejiang and Sichuan Provinces, both reduce water pollution by 50% and

increase water use efficiency by 30-35% in demo SMEs.

核心研究内容 2.1 提高300家中小企业在应用绿色清洁技术中的能力提高

中小企业在竹笋初加工工序、鲜笋保存方法、成品包装等环节中利用绿色

清洁技术的的能力，使其符合现行国家标准与竹笋食品业绿色安全加工工

艺省级标准。

Core Activity 2.1 Build the capacity of 300 SMEs to apply green and clean

technologies for primary processing and preservation of raw bamboo shoots

and final product processing by adopting existing general national and

provincial green and safe food processing technologies and standards to the

bamboo shoot food industry.

WP2 tasks 主要项目活动

核心研究内容 2.2 在项目区向农民推广无公害竹笋与蔬菜培育实

践，传授有机粮食认证、标准化种植、安全食品标准以及欧盟的

清洁安全食品等知识。

Core Activity 2.2 Demonstrate eco-friendly bamboo and vegetable

farming practices to farmers by applying organic farming and offering

certification. The proposed partnership will transfer knowledge in

organic certification, standardization, and safe food production to the

Chinese, as well as monitor clean and safe food production from the

EU to stakeholders in the targeted project areas.

WP 3 /子课题3

课题3：食品污染控制与食品安全政策制定

WP 3: Formulate and enforce policy for pollution

control and for safe processed foods

WP3 tasks 项目活动

核心内容3.1 建立绿色加工与安全食用竹笋标准

Core Activity 3.1 Develop standards for processing green and safe

bamboo shoot products

核心内容3.2 加强政府机构与产业协会在食品可持续生产领域的监测

与评估的能力建设

Core Activity 3.2 Build capacities of government representatives and

industrial associations to monitor and evaluate sustainable food

production

III. The Action Expects to Achieve the

Following Outcomes

项目预期成果

一、通过改善环境与安全生产实践，提高罐装和软包装

食品消费量，竹笋产品消费增加10-15%，蔬菜、水果肉

类食品消费提高8-10%；

1. Increased consumption of preserved foods; of bamboo

shoots (by 10-15%) and of vegetables, fruits and meats (by 8-

10%), through environmental and safe practices.

预期成果和产出/Expected Outcomes (1)

二、在浙江与四川300多家中小竹笋企业中实施减少污染与保

障食品安全的绿色生产实践活动，使水污染指标减少50%，水

资源利用效率提高30-50%，食品添加剂的使用量减少60%，废

水排放减少30-35%；

2. Less pollution and more safe food produced by 300 green SMEs

in Zhejiang and Sichuan Provinces; reduced water pollution (by

50%) and increased water use efficiency (by 30-35%), and the use

of preservative reduced by 60%, and decrease polluted water by

30-35%.

预期成果和产出/Expected Outcomes (2)

3.强化污染控制与安全生产的政策，根据实践制定两条

被省级政府采用的食品生产标准；

3. Formulated and enforced policies to control pollution and

to process safe foods; two standards developed and

accepted by provincial government agencies.

预期成果和产出/Expected Outcomes (3)

Thanks to Citi Foundation and EC for their generous supports!

谢谢！Thank You!

For further information:Dr. Lou Yiping, yplou@inbar.intMs. Li Yanxia, yxli@inbar.int