Colruyt Group
Profile
Retail Group active in the distribution of food and non-food products throughout Belgium, France and Luxembourg. Other activities include fuel distribution, digital printing solutions and green energy production. Colruyt Group has its own production facilities for meat processing, bread, cheese cutting, wine bottling and coffee roasting. The mission is creating sustainable added value together, through value-driven craftsmanship in retail.
Competences & Capabilities
The main areas of specialisation are:
- Digital shopping solutions for consumers
- Digital supply chain
- Digital personalisation
- Data quality
- Consumer behaviour change
- Food and health
- Food and environmental footprint
- Innovative food products
- Sustainable packaging
Colruyt Group, Edingensesteenweg 196, 1500 Halle, Belgium
Contact
Veerle Poppe EIT lead
veerle.poppe@colruytgroup.com
+32 477 971 673
Partner in the following EIT Food projects
Circular Food Generator Track
Food Generator Track is a competition which challenges Master or PhD students of 3 Universities to develop new, innovative solutions for and from food losses of production facilities and retail activities.
In-house DNA barcoding to fast authentication in complex food samples (DNA complex)
Monitoring complex food products to increase trust in food
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,….).
PACK4SENSE: Paper packaging for SENSitivE foods
Making paper packaging more recyclable and versatile
Mtching COVID
Mtching COVID will launch a platform connecting recovering COVID-19 patients with dietitians and health coaches to motivate them, follow-up and provide inspiring recipes.
SmartFoodLogging (SFL)
In the fight against chronic diet-related diseases it is the EU food and health system organization’s aim to improve consumers’ food literacy. Food education in a form of professional personalised advice is more trusted and accepted by consumers.
Healthtricous
Healthricous will introduce a digital solution that makes shopping, cooking and keeping track of the daily food intake easy and accessible.
inPaper: Innovative paper-based packaging technology and pack styles for food products
Packaging needs to become more sustainable!
Robin Food
Robin Food includes vulnerable groups in the revalorisation of extra leftovers in the food chain.
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.
EIT Food Digital Marketplace for Side Streams
A substantial part of the food industries' produce ends up to now as waste.
The development of organic supply chains that drive fair, transparent and healthy options for the consumer
The organic food supply system in Europe must rank among one of the most important in terms of trust. Our citizens make purchasing choices around organic food based on a wide range of issues which include sustainability, ethics, food safety and nutrition.
TRACOD – Model-based Tracking of Cod and Other Fish Value Chain for Consumer Confidence Boosting and Food Engineers Education
Developing rapid low-cost technology to monitor food quality
EATrends & food fashion week
EATrends and food fashion week is raising awareness of the key trends that are shaping food innovation today, and empowering people to influence the way they eat.
PERFECT - Plant Extract for Reduced-sugar Foods, including Extruded Cereals, bars & biscuits, using innovative processing Technologies
Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e.g. diabetes, that currently affects 9% of the global population).
‘SEE & EAT’: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets 2020
Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early.