All EIT Food projects
There are many different EIT Food activities helping us build a better food system for Europe. Browse our projects to find out more!
How the corona crisis affects consumer behaviour and consumer demand for food products and services
The project will provide information on how the corona crisis will lead to changes in consumer behaviour, on the extent to which these changes are expected to be enduring beyond...
FRIENDS Reduce Food Waste
As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. FRIENDS Reduce Food Waste will...
Understanding Mediterranean and Okinawa Diets
Your diet can make a big difference to your health. That’s why it’s so important to consider the value of different diets from around the globe....
Challenge Labs
Challenge Labs are designed to tackle the big problems facing the food sector by bringing together diverse groups of people. It is hoped that Challenge Labs will spark co-founder relationships,...
Revolutionising the Food Chain with Technology
Explore how technology and digitalisation can change how the food system operates, reducing waste and environmental pressures. Food quality and safety is increasingly under threat as natural resources are stretched...
From Waste to Value: How to Tackle Food Waste
Explore how combatting food waste and food loss can help the environment. The significant contribution the food system makes to climate change is widely recognised, and consumers are increasingly concerned...
Circular Business Models for Sustainable Urban Food Systems
Discover how circular business models transform urban food systems to tackle grand challenges through innovative solutions. In a scenario where the world’s population will reach 9 billion people...
WE Lead Food
The WE Lead Food Programme is designed to equip you with the tools to make that difference and achieve results. The network is open to all discipline backgrounds; research, business,...
VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food
Protein is perhaps the most challenging macronutrient when it comes to sustainable production. Currently, animal-origin products are still the main protein and food ingredient sources. Unfortunately, the livestock industry is...
Cook Clever: a gamified solution to tackle household food waste habits
Consumers have a growing awareness of food waste concerns yet lack the know-how and motivation to change food related behaviors that can make a real impact in reducing food waste,...
From Leaf to Root – Holistic Use of Vegetables
This is due to several reasons including harvesting procedures having been designed for conventional products, consumer unawareness, and a lack of holistic product concepts. The idea of “From Leaf...
Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food
APPLICATIONS OPEN FROM MONDAY 6th APRIL - TO JUNE 30 Do you want to develop a business idea together with other brilliant minds and qualified mentors from the industry? EIT...
ALGAL BIOTECHNOLOGY 2020 – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY
The aim of this 2020 online professional development course is to provide introductory training and theory in algal biology, culturing, growth and biotechnology under laboratory and small scale pilot facilities. The...
Building a business model to enhance consumer trust and influence decision making using a sustainability transparency labelling system
The proposal is centred on an EIT-Food Communications platform on sustainability and transparency, a communication system co-created with consumers with a central focus on increasing consumer trust in the...
The V-PLACE – Enabling consumer choice in Vegan or Vegetarian Food Products
For many consumers wanting to replace products of animal origin partly or completely, the search for the right information including the avoidance of nutritional deficits is a challenge. Integrated into...
Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
Present machinery in bakeries is used to optimize the production process. The reduction of make span and idle time of machines, but also combinations thereof will lead to a higher...
REPAK - entrepreneurial summer school in packaging sustainability
Do you want to innovate with sustainable packaging concepts? APPLICATIONS OPEN FROM MONDAY APRIL 6TH TO TUESDAY 30TH JUNE 2020 The purpose of the summer school is to discuss the...
An Introduction to Food Science
Food and health information is often oversimplified by the media, and recommendations can be inaccurately reported and contradictory to current recommendations. By understanding and learning more about what&rsquo...
Future Food Ventures: Creating sustainable value propositions
Are you an aspiring or current entrepreneur? Are you passionate about improving the food sector and building a future that is truly sustainable? The Future Food Ventures programme, commencing 1...
The Regenerative Agriculture Revolution
Reports from leading organisations, such as FAO, IPCC, and EAT Forum, state the fundamental importance of transitioning to more regenerative agriculture methods if Europe is to meet its climate change...
ThermoBlue
This proposal addresses that need, and brings together a highly competent collection of partners, each with capabilities that will deliver a technology to market. The food industry has a strong...
Food and Nutrition: The Truth Behind Food Headlines
Learn how to find reliable, scientific information about food and nutrition and identify the truth behind food headlines. Due to conflicting messages from the media, it’s becoming...
RIS Growing Consciousness: Revitalizing agrifood value chains in rural areas
Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support), which will foster skills, techniques and know-how aimed...
DACWEED: Detection and ACtuation system for WEED management
Site Specific Weed Management (SSWM) can be achieved by applying a treatment only on the weed patches. Agricultural sprayers are already separating the boom into sections, and the angle or...
FUNGITIME
Context Due to the world’s increasing population and the growing awareness of the food chain’s environmental impact, developing new food ingredients from alternative sources has emerged...
Transparent Food Supply Chains – Entrepreneurial Summer School
APPLICATIONS CLOSE AUG 15 2020 Do you want to create innovative digital solutions that meet Consumer & Industry demand for food production transparency, and develop a business idea? A school for...
Innovation in Arable Farming: Technologies for Sustainable Farming Systems
Explore how innovative, digital technologies can help achieve sustainable intensification of arable farming systems. Intensification of arable farming systems can be achieved through the adoption of innovative technologies, without negatively...
LeguComf
Legumes such as peas and beans are rich in protein and can thus replace animal proteins in human diet. However, the use of legumes is associated with undesirable intestinal symptoms...
Curating citizen engagement: Food solutions for future generations
Through a university course developed by partners representing different aspects of the food ecosystem (from sensory perception to nutrition to food policy), we will educate the next generation of students...
HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)
Iodised salt and milk are the main sources of I in human diets. However, organic milk is typically low in I and organic salt is not iodised. The project aims...
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Phenoliva brings together partners from food industry, research and academia in order to implement an integrated waste management concept for the olive oil industry. Olive antioxidants are extracted from olive...
EIT Food Digital Marketplace for Side Streams
The goal of this project is to enable companies worldwide to easily identify candidate side streams for valorisation to catalyse match-making between suppliers and buyers and to build a knowledge...
Impact on sustainability, shelf life and nutritional value by vertically farmed leafy greens via a new local supply chain
Access to fresh produce is and will continue to be an issue in the densely populated European cities. Due to the long and complex supply chain up to 40% of the...
Innovator Fellowship 2020
The objective of EIT Food Innovator Fellowship is to empower talents to co-create, address, and gain experiences on excellent ideas capable of bringing their careers a step further, and...
EIT Food Ambassadors Programme: Influencer marketing for EIT Food
Launching a new sustainable product doesn’t necessarily create new consumer eating habits. So, how do we encourage uptake of new products, technologies, or ideas? In an era where...
Consumer and Manufacturing Driven Alternative Packaging Solutions from Agrifood Waste Streams
Suitable materials for meat, fish & poultry have constraints such as the need for an oxygen barrier & stability at higher temperatures, so wide-scale use of alternatives has so far...
inPaper: Innovative paper-based packaging technology and pack styles for food products
China is restricting plastic waste imports. Some countries have raised taxes on plastic bags or a complete ban. Within the food and packaging industry, there is an uncertainty about sustainable...
FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry
Insect larvae will be reared on food side streams, allowing the valorization of secondary raw materials produced in excess from food industries, and then used as environmental enrichments in...
Metamorphosis – enhanced insect protein for aquaculture
Metamorphosis will build on foundational work performed in year 1 in regards to conversion of organic waste streams into valuable, next generation functional aquaculture feeds, utilising insect biomass conversion and...
Our Nutritious Protein
To date, minimally processed plant -proteins are hampered as alternatives to animal -proteins due to the presence of usually called “antinutritional factors” (ANFs), decreasing their nutritional value. Enzyme...
MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture
However, bivalve industry growth is falling behind fish aquaculture due to critical defects in the production process. Feed defects, disease, and quality issues are throttling production. We will develop a...
Fermented seaweed based novel feed additives - SEAFEED
The aim of the project is to develop microbes and anaerobic microbial processes applying marine microalgae feedstock for production of health promoting bioactive ingredients in feed. In previous and ongoing...
GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs
The objective of the GLAD activity (Green last mile delivery) is to develop both a strategy and a platform that helps making the last mile in food e-commerce at the...
Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing
Fava bean is a grain legume which is welladapted to Northern Europe, and is relatively cheap to grow. Two million tonnes are currently produced across the EU-28, particularly in the...
Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)
There is a gap in the market for products with lower environmental impact as consciousness among consumers rapidly increases. We will investigate the potential of different forms of seaweed as...
ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods
In this project, we focus on the upscaled isolation of ISP from plant materials and their application in ice cream and bakery products. The following objectives will be accomplished with...
Explore How Farmers Produce Food Sustainably
The course focuses on: What ‘sustainability’ means and how it applies to farming; How crops are grown in the EU - both arable and horticultural; How livestock...
EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically
The solutions include Reducing the amount of plastic bags used by consumers in supermarkets to pack on-the-go items (e.g. fruits, vegetables, breads); Replacing shrink-wrappings that are usually applied...
Food tech transitions: reconnecting agrifood, technology, and society
Funded in collaboration with EIT Food, the Summer School is the outcome of the partnership between both academic and industrial partners: Universität Hohenheim, Queens' University Belfast and Cambridge...
Sustainable Food Systems - Entrepreneurial Summer School 2019
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,...
FOODMIO
FOODMIO will serve as a catalyst for the creation of sustainable and tangible solutions to real-life product development challenges by eclectic and creative food professionals. The focus of the program...
SME Workshop: Supporting SMEs for new business opportunities-2019
The first step is a creative problem-solving process to identify the challenges and needs of SMEs related to sustainable food production in Europe. The second step will identify trends as...