Labelling, Packaging and Transparency
deep dives
The EIT Food Trust Report reveals how much trust European consumers have in the agrifood industry and the integrity of food products. Here we highlight the key findings and explore where more work needs to be done to increase trust.
project
Food loss and food waste are still a substantial problem in the entire food value chain. This important problem deserves a bold solution. EIT Food and Growzer have found this in the circular economy.
The top 5 trends for the agrifood industry in 2021
January 20, 2021
deep dives
After a year of change like no other in 2020, EIT Food has combined expert insights and analysis to highlight the top 5 trends for the agrifood industry in 2021...
Podcast #48
Connecting Food on blockchain transparency in the food system
Maxine Roper, Co-Founder of Connecting Food, highlights why transparency in our food chain is so important for both consumers and brands.
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Podcast #41
Childhood nutrition and health: are we doing enough?
Dr Natalie Masento from University of Reading and Sarah Hickey from Guy's and St Thomas’ Charity join Matt and Lukxmi to discuss the…
Britons were the Lockdown Bingers of Europe, Study Finds
December 14, 2020 - London Daily
in the media
Comfort-seeking Britons have eaten and drunk their way through more unhealthy snacks and alcohol during lockdown than their peers elsewhere in Europe, a study suggests.
EIT Food's Flagship Education Programmes Awarded with Prestigious Accreditation
December 14, 2020 - FE News
in the media
EIT Food, Europe’s leading food innovation initiative, works collaboratively with key industry players across Europe, including over 100 partners and more than 65 enterprising startups from 16 EU member states to transform the food system…
deep dives
The COVID-19 pandemic has disrupted the food system like never before, but how has the agrifood sector adapted in 2020 to ensure the future of food is sustainable, resilient and plentiful?
EIT Food: the University of Turin at the Service of More Sustainable Food Education
December 10, 2020 - Agrifood.Tech
in the media
The international curriculum of the master's degree in Food Science and Technology, Food Systems, and the Global Food Venture program for doctoral students, which see the University of Turin as a partner of 14 other important European…
Is collaboration the key to transforming the food system?
December 10, 2020
deep dives
Over six months have passed since the publication of the EU’s Farm to Fork Strategy and the food system is facing mounting pressures. Is a positive future of food now more dependent on collaboration than ever before?
Interview with Brij Sahi & Joana Gomes from SwissDeCode
December 03, 2020 - FoodCircle
in the media
Explore how rapid and portable DNA detection solutions are contributing to safer supply chains.
The Pandemic has Changed the Eating Habits of Polish People
December 03, 2020 - Farmer
in the media
The COVID-19 pandemic has changed the way of thinking, buying, planning and consuming food among Polish and European consumers, according to the latest EIT Food research.
deep dives
The EIT Food Trust Report reveals how much trust European consumers have in the agrifood industry and the integrity of food products. Here we highlight the key findings and explore where more work needs to be done to increase trust.
project
Food loss and food waste are still a substantial problem in the entire food value chain. This important problem deserves a bold solution. EIT Food and Growzer have found this in the circular economy.
The top 5 trends for the agrifood industry in 2021
January 20, 2021
deep dives
After a year of change like no other in 2020, EIT Food has combined expert insights and analysis to highlight the top 5 trends for the agrifood industry in 2021...
Podcast #48
Connecting Food on blockchain transparency in the food system
Maxine Roper, Co-Founder of Connecting Food, highlights why transparency in our food chain is so important for both consumers and brands.
Podcast #41
Childhood nutrition and health: are we doing enough?
Dr Natalie Masento from University of Reading and Sarah Hickey from Guy's and St Thomas’ Charity join Matt and Lukxmi to discuss the…
Britons were the Lockdown Bingers of Europe, Study Finds
December 14, 2020 - London Daily
in the media
Comfort-seeking Britons have eaten and drunk their way through more unhealthy snacks and alcohol during lockdown than their peers elsewhere in Europe, a study suggests.
EIT Food's Flagship Education Programmes Awarded with Prestigious Accreditation
December 14, 2020 - FE News
in the media
EIT Food, Europe’s leading food innovation initiative, works collaboratively with key industry players across Europe, including over 100 partners and more than 65 enterprising startups from 16 EU member states to transform the food system…
deep dives
The COVID-19 pandemic has disrupted the food system like never before, but how has the agrifood sector adapted in 2020 to ensure the future of food is sustainable, resilient and plentiful?
EIT Food: the University of Turin at the Service of More Sustainable Food Education
December 10, 2020 - Agrifood.Tech
in the media
The international curriculum of the master's degree in Food Science and Technology, Food Systems, and the Global Food Venture program for doctoral students, which see the University of Turin as a partner of 14 other important European…
Is collaboration the key to transforming the food system?
December 10, 2020
deep dives
Over six months have passed since the publication of the EU’s Farm to Fork Strategy and the food system is facing mounting pressures. Is a positive future of food now more dependent on collaboration than ever before?
Interview with Brij Sahi & Joana Gomes from SwissDeCode
December 03, 2020 - FoodCircle
in the media
Explore how rapid and portable DNA detection solutions are contributing to safer supply chains.
The Pandemic has Changed the Eating Habits of Polish People
December 03, 2020 - Farmer
in the media
The COVID-19 pandemic has changed the way of thinking, buying, planning and consuming food among Polish and European consumers, according to the latest EIT Food research.
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