The analysis of the Romanian food system highlights a low level of implementation of sustainable production methods that use state-of-the-art technologies

The Romanian food industry runs a capital of about 10 billion euros annually, with a contribution of 8% of GDP and offers about 200,000 jobs, according to ROMALIMENTA.
The most important sub-sectors are: meat processing – 1.3 billion euros, bakery – 1.1 billion euros, non-alcoholic beverages 1 billion euros. An important contribution is also represented by the meat production sector – EUR 840 million and the dairy sector – EUR 800 million. The number of economic agents working in the food industry slightly exceeds 10,000 units.

Strengths of the Romanian food system:

• Geographical position
• Managerial capacity
• Qualified personnel
• Quality of products and processes
• Exchange of experience in research and technological development
• Cooperation between the public and private sectors
• Product diversification

Weaknesses of the Romanian food system:

• There is no clear international direction
• Low financial capacity
• Poor understanding between researchers and industry complicates joint projects
• Lack of formal collaborations between actors in the food chain
• Weak network of public actors

The most important challenges of the Romanian food system:

• Land / farm fragmentation
• Insufficient training programs for human resources operating in the sector
• Migration of the population from villages and its aging