Spain - Catalonia

Spain is a territory with low carbon content in soil and high nitrogen surplus. The Spanish Living Lab will focus on regional representatives’ food production: olive oil, wine, beer, and meat from pig industry. These productions are important both on economic and cultural point of view: the country is the world’s leading producer and exporter of olive oil (1.4 million tons/year), one of the three main European wine producers (amount/year), the fourth beer producer in Europe (39.7 hectolitres in 2019), and meat is the fourth industrial sector in the country (3000 SMEs).  
Food processing residues:

olive oil

olive oil

wine, beer

wine, beer

meat from pig industry

meat from pig industry

Processes:

4.1.1. The biogas digestate valorisation route  

4.1.3. The biochar route: optimisation of dry pyrolysis and COMPO-CHAR method  

4.1.4. Development and optimization of protein hydrolysates  

Key Exploitable Results (KER):

KER2: Anaerobic digestion with bio-electrochemical systems  

KER3: Protein hydrolysis for obtaining hydrolysates acting as SI  

KER5: Thermochemical valorisation process  

KER6: Optimised composting process intended for FPR  

KER8: Hydrophobic membrane systems  

KER10: FPR Management platform and sensorised containers  

Partners:

5 Waste4Soil partners are directly involved in the Living-Lab situated in Catalonia: IRTA (LL coordinator), LEITAT, ITENE, BPE, and CSIC. In addition, a combination of private and public companies dealing with food will be part of the experimentation: Mas Curró (olive oil production) and Grameimpuls (vineyards).