Bertrand Le Gallic
University of Brest (UBO)
Dr. Bertrand Le Gallic has specialised in Marine Resources Economics since 1997. He has been previously involved in 4 European Framework projects (FAIR-BECHAMEL; MOFISH; DEGREE; COBECOS), 2 Interreg projects (CHARM 3 and GIFS) and several National Research projects (‘State-Regional Planning Framework; National Research Agency), where he was in charge of the leading of work packages, especially dealing with economic data collection and policy analysis. Dr. Bertrand Le Gallic is currently coordinating the H2020 project (SUCCESS – http://www.success-h2020.eu/).
Approaches to enhance the competitiveness and economic sustainability: PrimeFish and Success projects
Two thirds of seafood consumed in European Union is imported. On one hand, several factors restrain the growth of the European fish industry as the reduced supply of raw product because of overfished stocks and extreme seasonality of main species. On the other hand, the EU aquaculture has to deal with limited availability of sites, complex administrative and legal procedures and limited market differentiation in terms of quality and sustainability. These and other challenges affecting the economic sustainability of European seafood producers are addressed in the PrimeFish project. The implementation of simulation and prediction models into a web-based market intelligence toolbox for seafood operators and policymakers is one of the key expected outcomes. PrimeFish also develops econometric models that can be used for comparing competitiveness, for predicting “boom and bust” price cycles, for strategic positioning within the value chain, for analyzing the success of new products, and for innovation of specific species. The final toolbox will enhance the economic sustainability of European fisheries and aquaculture sectors and strengthen the economic competitiveness of European seafood markets.
The potential for using public procurement to promote (labeled) seafood products
Out-of-home food consumption might represent a significant part of the consumption of some products, e.g. due to time and skills issues (e.g. ability to prepare a course). In most countries, two types of out-of-home consumption usually coexist: the commercial one (private restaurants and catering services) and the public one (school, hospital, administrative canteens). In the latter case, the menus are often decided by local, regional or national authorities, often following some strict rules related to public procurement.
This presentation will i) present the place seafood products in the school menus in three countries, and ii) describe how some changes in the policy decisions and the collective management of the resource can help matching the supply and the demand, thus generating a higher value for the product.