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!
Total Results: 65
ACTinEITFOOD
Project with the German Federal Ministry of Research and Education
Test Farms
Get matched with a farmer and test your solution on the field!
Innovator Fellowship 2021
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 foster innovators ready to respond to global food challenges.
Nutrition for Health and Sustainability
Explore the relationship between nutrition, health and sustainability and understand how healthy eating can prevent disease.
Inspire Programme
Promoting entrepreneurship in the agrifood sector
EWA | Empowering Women in Agrifood
Training, mentoring, business coaching and networking opportunities for women entrepreneurs in the agrifood sector
Apply now to 2021 Edition
OPEN IN: Bulgaria, Greece, Lithuania, Poland, Portugal, Romania, Spain, Turkey
Seedbed Incubator
A 6-month programme that aims to transform innovative ideas and research breakthroughs into market-validated business propositions.
EIT Food Journalism Awards
With the aim of disseminating good habits and healthy initiatives to society, generate collaborative relationships with the media and value the objectives for which EIT was created, EIT Food organises a Journalism Award in Agrifood Innovation and Sustainability at national level.
Food System Master of Science Programme
Develop in-depth knowledge about food systems through studying consecutively at three distinct European academic institutions and use your knowledge to drive the future transformation of the food system.
Global Food Venture Programme
EIT Food’s flagship Global Food Venture programme is a dedicated offering to Doctoral Students across Europe working on food system challenges.
The Regenerative Agriculture Revolution
Regenerative agriculture offers one of the greatest opportunities to help Europe address human and climate health, along with the financial well-being of farmers.
The Regenerative Agriculture Revolution is a series of activities whose overall aim is to help farmers and agrifood businesses adopt more regenerative farming practices and raise public awareness about the important health, environmental and economic benefits of eating regeneratively produced food.
Water Scarcity in South
EIT Climate-KIC, EIT Digital, EIT Food, EIT Manufacturing, Athena Research Centre and BioAzul joint forces to face the real challenges around water scarcity.
Innovative tools to produce legume-based foods for increased consumer acceptance (LeguComf)
Producing innovate legume-based foods for all
DACWEED: Detection and ACtuation system for WEED management
Enabling more effective and efficient weed control
ThermoBlue
Developing a natural blue food colouring
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Creating an innovative food antioxidant from Olive oil by-products
MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture
Developing a sustainable, economically viable feed for bivalve shellfish
Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing
Promoting sustainable Fava bean production
EIT Cross-KIC contributes to New European Bauhaus (NEB) Initiative from the European Commission
EIT Food Community will be part of projects that address urban food challenges and include local governance
Revolutionising the Food Chain with Technology
Discover how innovative technologies could revolutionise the food sector
From Waste to Value: How to Tackle Food Waste
Discover the causes and impact of food waste, and learn how you can tackle it on a personal, community, and national level.
Circular Business Models for Sustainable Urban Food Systems
Explore how circular economy can foster sustainable urban food systems
An Introduction to Food Science
Discover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.
Food and Nutrition: The Truth Behind Food Headlines
Rebuild your trust in nutrition science and look beyond the media headlines
Innovation in Arable Farming: Technologies for Sustainable Farming Systems
Consider ways arable farmers in the EU can use agri-tech to benefit business
Explore How Farmers Produce Food Sustainably
Gain an understanding of sustainable food production and the challenges that farmers face to offer a sustainable food supply.
Understanding Mediterranean and Okinawa Diets
Learn the principles, science and health benefits of the Mediterranean and the Okinawa diets.
The V-PLACE – Enabling consumer choice in Vegan or Vegetarian Food Products
The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
Challenge Labs
Creative workshops designed to find solutions to current and future challenges in the food and agriculture system
The FutureKitchen Virtual Reality and EatingHealthy Video Infotainment Series 2020
Creative infotaining is the future of knowledge transfer and co-creation among young generations.
EcoD: Bringing new life to cod waste by turning it into food
The Covid-19 pandemic has disrupted the seafood industry worldwide as well as food security on a global scale. Many food producing companies have been forced to explore possibilities to fully utilise all raw materials available, reduce waste and create value from surplus food stocks to compensate for the loss in revenues caused by the pandemic.
WE Lead Food
Do you want to make a real difference?
Now, more than ever, is an ideal time. We are creating a network of women leaders who wish to drive change, innovation and sustainability within the food sector as we face supply chain challenges. All you need to be is a woman who is passionate and committed about driving change within the food sector.
Smash glass ceilings. Take the leap and let’s soar together.
FRIENDS Reduce Food Waste
This project will implement dynamic pricing technology to reduce food waste by up to 40%, ensure a smoother supply chain of perishable goods and bring fairer prices to customers.
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.
Cook Clever: a gamified solution to tackle household food waste habits
Households contribute to 53% of total food waste produced.
From Leaf to Root – Holistic Use of Vegetables
Many vegetables including sweet corn, artichokes, potato and cabbage (e.g. Brussels sprouts) are not holistically used in food production although they are safe to consume (without or with further processing). In some cases, more than 50% of the nutritional valuable material is left in the fields or not further valorized.
HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)
Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally.
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 products ends as waste and the nutrient value of the remaining ones is often degenerated at time of consumption.
Consumer and Manufacturing Driven Alternative Packaging Solutions from Agrifood Waste Streams
We aim to design innovation led packaging for red meat, fish & poultry made from material derived from agrifood waste. The issue of waste plastic in the food industry has led to strong consumer demand for producers & retailers to remove single use & reduce hard-to-dispose plastic.
inPaper: Innovative paper-based packaging technology and pack styles for food products
Packaging needs to become more sustainable!
FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry
The aim of this project is to test the effects of innovative ingredients (insect larvae) in poultry feeding to allow sustainable production, to improve animal welfare and to potentially meet the consumer demand for healthier, more natural and bettertasting products.
Fermented seaweed based novel feed additives - SEAFEED
Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.
GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs
Consumers are looking for convenience. This is reflected in the growth of food e-delivery. However, the extra traffic causes problems in dense populated areas and has a high impact on the environment (CO2, particulate matter,….).
Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)
SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.
EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically
EcoPack is a competition challenging 24 Master and PhD students of 3 Universities to develop new and innovative solutions.
Food tech transitions: reconnecting agrifood, technology, and society
The Food Tech Transition Summer School 2019 is the outcome of an academic partnership between Universität Hohenheim as main partner, and Queen's University Belfast and University of Cambridge, together with industrial partner Energy Pulse.
FOODMIO
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
Future Food Ventures: Creating sustainable value propositions
Future Food Ventures must be innovative, consumer-centric and create value that is truly sustainable.
EIT Food Digital Marketplace for Side Streams
A substantial part of the food industries' produce ends up to now as waste.
FUNGITIME
Application of fungi protein in the development of sustainable and healthy food products.
Curating citizen engagement: Food solutions for future generations
The Curating Citizen Engagement project will revolutionise our way of solving grand societal challenges by creating a platform for massive public involvement and knowledge generation, specifically targeting food-related issues.
EIT Food Ambassadors Programme: Influencer marketing for EIT Food
FoodAmbassadors is a project that aims to engage food and health Influencers in order to co-create science-based content for their community.
ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods
Temperature fluctuations during storage of frozen foods result in big chunks of ice causing major quality defects of the product. A controlled deceleration of recrystallization processes can be achieved by specific ice structuring proteins (ISP). So far, the only food-grade available ISP are based on animal or GMO sources.
Our Nutritious Protein
Consumer desire for protein-rich foods and beverages is driving growth and innovation in protein ingredients.The population growth together with the changes in the food consumption patterns away from animal -derived proteins, further increases the demand for new plant -proteins.
REPAK - entrepreneurial summer school in packaging sustainability
We have an urgent need to deliver innovative food packaging solutions that will be more sustainable.
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).
SME Workshop: Supporting SMEs for new business opportunities-2019
The main objectives of the SME workshops are an innovation process around “sustainable food production” to identify challenges and solutions in an accelerated innovation process building on the experiences of a previous project.
Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food
A summer school program on Food Products Entrepreneurship and Process Innovation focus on delivering Climate Friendly, Healthy Food Soultions.
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.
Transparent Food Supply Chains – Entrepreneurial Summer School
Challenges in today’s Food System are complex and interconnected – to address them, innovative solutions along the entire value chain are required.
VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food
It is a global challenge to ensure sufficient food to feed future generations while utilizing natural resources in a sustainable manner.
ALGAL BIOTECHNOLOGY 2020 – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY
REGISTRATION CLOSED! we are now full
The aim of this 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 course will also offer insights and examples from an industrial and entrepreneurial perspective, that can help the participants to found or improve their own algal-based business.
The workshop will run for two days hosted virtually by the University of Cambridge Algal Innovation Centre (AIC) UK, Fraunhofer IGB, Germany and Matís, Iceland
Metamorphosis – enhanced insect protein for aquaculture
Metamorphosis focuses on turning organic waste streams into a valuable, next generation aquaculture feed ingredient.