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.
Sustainable Food Systems - Entrepreneurial Summer School 2019

Sustainable Food Systems - Entrepreneurial Summer School 2019

The ‘Transitions to Sustainable Food Systems’ Summer School aims to address current and future sustainability challenges of the food system.

Participants will take on a production, consumption, and socio-economic angle to tackle issues such as environmental footprint, biodiversity, and food waste. The Entrepreneurship Summer School encourages citizens - university students, PhD/Post-Doc candidates, young professionals, from interdisciplinary backgrounds - to create, evaluate, and implement their ideas for a sustainable food system. Participants will be split up into interdisciplinary teams and learn methodological skills in ideation, business creation, and product development to create idea concepts. Furthermore participants will be able to make informed decisions about their future career as either an entrepreneur, researcher or intrapreneur in the food industry. Promising MVPs will have the chance to get support in the EIT Food Accelerator Network.

 

For more information and the application visit: https://eit.cdtm.de/2019-food-summer-school

 

Partners

The following partners are involved in the project

Strauss Group
TECHNION, ISRAEL INSTITUTE OF TECHNOLOGY
TECHNICAL UNIVERSITY OF MUNICH

Project team

Alexander Pretschner
Institution

Technische Universität München

Contact details

pretschn@in.tum.de

Related projects

Farm to Fork: Sustainable food production in a changing environment
Education

Farm to Fork: Sustainable food production in a changing environment

This online course focuses on threats to global food security & consider key challenges which need to be overcome in order to maintain healthy & sustainable food supplies for consumer...

Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?
Education

Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?

A new class of plant-based ingredients based on smart combinations of plant proteins and polysaccharides has been developed by the participating industrial and academic partners. These ingredients can be physically ...

Focus on Farmers
Education

Focus on Farmers

However, farmer adoption of these technologies is often limited and therefore the benefits are not realised. This project builds on the 2018 EIT Food Educating for Technology Take-off (ETTO) project. The 2019...

Related articles

Call for proposals - Consumer Engagement Labs 2020 New Product Development

Call for proposals - Consumer Engagement Labs 2020

23 January 2020

EIT Food is looking for 6 consortia consisting of 3 organisations operating in the same country (scientific organisation + food retailer/producer + start-up) that would participate in EIT Food RIS Consumer Engagement Labs....

From student to startup: how EIT Food is helping young entrepreneurs to have real impact in society Entrepreneurship

From student to startup: how EIT Food is helping young entrepreneurs to have real impact in society

27 November 2019

Improving the food system requires innovative solutions that have real impact. However, achieving impact is challenging because the best ideas and talent often struggle to reach the open market and....