The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.


Whet your appetite for food innovation by browsing our wide range of blogs.

COVID-19 has exposed the fragility of a global agrifood system that many of us have come to take for granted. Cracks that existed all along have now been revealed at both an industry and consumer level.  

How do we transform Europe’s food system to improve the future of food? This was the key question discussed at EIT Food’s first EU conference on “The Future of Food”, organised in partnership with Friends of Europe on 20 November 2019. 

Do you know what is the oldest and most natural process to preserve food? Fermentation. Not only does it maintain the nutritional value from fresh vegetables, it also creates probiotic bacteria, which adds to a balanced microbiome of the human body. This process, which has been forgotten in the last hundred years, is the key to success for the Munich start-up Completeorganics.

Nutrition labels on pre-packaged foods can be an effective way to educate and communicate with the public about food and health. By law, nutrition labels in the European Union must include the rates of a variety of components, including calories, protein, fat, and salt, in a data table on the back of a food package. In addition, companies may voluntarily choose to disclose other data such as fibre, vitamins, and minerals, or to display nutrition information on the front of a food package as well.

Research has proven the positive role that experiential learning plays in the career outcomes of  graduates, with business internships undertaken whilst at university helping to improve students’ chances of finding employment upon graduation. The remarkable success of EIT  Food RIS Fellowships interns also explicitly demonstrates that internships greatly enhance career prospects in the food sector for those who decide to challenge themselves in a business environment and expose themselves to real job tasks.

We are in the midst of a sustainability crisis: it is well recognised that the social and environmental impacts of today’s food production are unsustainable. We need to change the way we do things, creating sustainable, healthy food systems. But who will lead this revolution? The answer does not lie in the tried and tested systems of the past - it lies in a more disruptive, entrepreneurial approach, led by a more diverse cast of actors.