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.
EcoFoodMap Leuven: mapping the food system in and around Leuven
EcoFoodMap Leuven: mapping the food system in and around Leuven

EcoFoodMap Leuven: mapping the food system in and around Leuven

The Eco food map of Leuven is a user-friendly digital food system mapping tool that will allow a thorough understanding of the complexity of the food system in and around Leuven. 

The Eco food map of Leuven is a user-friendly digital food system mapping tool that will allow a thorough understanding of the complexity of the food system in and around Leuven.

The tool aims to develop a complete overview of the entire system and the interactions amongst all the stakeholders. As a result, it will create a shared understanding that facilitates and stimulates dialogue and interaction amongst them. The overall goal of this project is to align all Leuven actors in the collective ambitions as described in the roadmap. The tool will help to define actions, efforts and roles to play to reach these goals collaboratively.

The tool will be developed as a dynamic and visual dashboard, displaying all relevant data along the food value chain. A modular design will allow modifications of the datasets and/or strategic parameters for decision making as well as the potential addition of future extensions.

Watch a visual presentation of the EcoFoodMap here.

Read More

Partners

The following partners are involved in the project

KU LEUVEN
Rikolto Belgium

Project Lead

Caroline Huyghe
Institution

Leuven 2030

Contact details

caroline.huyghe@leuven2030.be

Related projects

FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health

FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health

Over 65 years citizens represent the single fastest growing demographic group in Europe (30% of people will be over 65 in 2030), a challenge for the food industry as healthy ageing is affected by daily diet choice: we want to live longer and with a better quality of life. 

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food

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. 

Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)

Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)

SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.

Related articles

Call for expressions of interest to participate in EIT Food RIS Consumer Engagement Labs 2021 New Product Development

Call for expressions of interest to participate in EIT Food RIS Consumer Engagement Labs 2021

03 March 2021

EIT Food is looking for universities (public or non-public higher education institutes) that would participate in EIT Food RIS Consumer Engagement Labs 2021 activity. Applications are invited from countries: Bulgaria,....

How can digital traceability increase trust in the agrifood industry?

How can digital traceability increase trust in the agrifood industry?

11 February 2021

Consumer trust is vital if we are to drive positive change in the agrifood industry. Do digital traceability technologies hold the key to true transparency?