Better for the environment, better for my health

Better for the environment, better for my health

The starting point is the clear link between the dietary pattern of consumers and the environmental footprint of these patterns.

The objective of the ‘Better for the environment, better for your health’ solution is to raise the consumer’s understanding of the impact of food production and consumption on the environment and link this with their dietary patterns. Ultimately we want to help consumers shift to new behaviour patterns in their food consumption. To achieve this, we are developing a data platform and software to calculate the footprint, test diet improvement scenarios and link environmental impact to these diets. The product categories dairy and meat are proof of concept of the solution within the 2018 call. In the call 2019 we will extend the software to all categories of the food basket, show impact of the dietary pattern and add interactive, informative and gamification elements to the consumer solution.

Partners

The following partners are involved in the project

AZTI
Colruyt Group
KU LEUVEN
VALIO

Project lead

Veerle Poppe
Institution

Colruyt Group

Contact details

veerle.poppe@colruytgroup.com

Related projects

Development and implementation of new technology for transportation and storage of live seafood
Innovation

Development and implementation of new technology for transportation and storage of live seafood

Current technologies are not sufficiently sustainable as they suffer from high mortality, low stocking densities and quality losses of the food upon prolonged transportation and storage periods, that makes live...

INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches
Innovation

INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches

The aim of this project is to test and to promote solutions for the poultry industry in Italy, Poland and Spain in the area of safety risks for public health....

Pressure for healthier and more natural fat-based foods (underPRESSURE)
Innovation

Pressure for healthier and more natural fat-based foods (underPRESSURE)

underPRESSURE project will scale-up a technological solution for producing “high” viscosity fat-based products addressing these consumer demands. Safe foods with lower fat content (fat reduction >30%) and reduced...