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!
A total of 344 items found.
Showing 344 items on page 19 of 29.
project
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…
From Waste to Value: How to Tackle Food Waste
2021 > 2023
project
Discover the causes and impact of food waste, and learn how you can tackle it on a personal, community, and national level.
Robin Food
2020
project
Robin Food includes vulnerable groups in the revalorisation of extra leftovers in the food chain
project
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
Smart-ET
2020
project
Smart-ET will use COVID-19 data from farms to predict variations in dairy production and market feed costs, helping to reorganise dairy production and supply during pandemic events or similar market shocks
project
Converting waste from oat processing into a valuable product
project
Using waste and by-products to create a novel organic fertiliser
project
Proofs of concepts help to determine whether an idea, a specific concept or approach when turned into reality would bring societal impact as envisioned.
project
Fighting food waste with innovative food labels
SUstainable SEAfood PROcessing (SUSEAPRO)
2021 > 2022
project
Over 35% of the global seafood production is wasted every year due to the highly perishable nature of seafood. At the same time, seafood is the single food category associated with the most food-borne outbreaks according to the CDC. SuSea…
project
The EIT Food report “Direction: Restaurant of the Future” summarises the research study and co-creative work of the leaders of Polish gastronomy.
project
External EIT Food Project
EIT Food is one of the partners of this project funded by the European Commission