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 to Root” is that students will tackle these challenges by developing prototypes based on plant parts that are to date not or only very infrequently utilized, thereby promoting both a more sustainable use of resources and healthier nutrition. The multidisciplinary teams will work collaboratively with mentors from academia and industry on feasible food solutions (+ business case) while gaining a better understanding of the primary production sector.
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.
EIT Food Government Executive Academy brings together public sector representatives from 28 RIS countries, researchers working in the field of agrifood innovations from industry, academia and European institutions.
In the Food Solutions "MICROBIOME-PUSH: Into Microbiome Exploitation in Food Systems" we will focus on the applications of microbiomes in different segments of the food chain.
Gain an understanding of sustainable food production and the challenges that farmers face to offer a sustainable food supply.
EIT Water: nearly 80% of the world’s population might be exposed to water insecurity due to climate change
The cross-KIC initiative - which brings together EIT Climate-KIC, EIT Food, EIT Manufacturing, and EIT Raw Materials - focuses on accelerating innovation commercialization of technological solutions for challenges faced at....
It is well known that alternative proteins can carry sustainable and ethical advantages over meat, but are we sacrificing our health for the planet’s?