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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!

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A total of 280 items found. Showing 280 items on page 19 of 24.
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The aim of the SME workshops is to identify contemporary challenges and solutions in the poultry industry dedicated to feed manufacturers, advisors, farmers and employees in poultry factories, as well as managers responsible for the…
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Consumer Engagement Labs are pre-competitive co-creation sessions carried out by a group of consumers (selected based on specific segmentation criteria) in a joint place and limited in time, focused on ideation and development of new…
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EIT Food RIS Solutions is aimed at engaging student groups with multi-disciplinary backgrounds, from RIS countries and of all educational levels, to work jointly on problem cases responding to agrifood challenges in RIS countries.
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EIT Food RIS Innovation Grants is the umbrella term for business creation activities for EIT RIS beneficiaries.
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Research has shown that consumers do not understand or trust in the food industry. This is thought to be driven by the gap between what consumers want and what the food industry provides.
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The #AnnualFoodAgenda encourages consumers to think about the food they eat, increasing their knowledge of the entire value chain, and linking healthy diets to an active and healthy lifestyle, as well as to a healthier planet.
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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.
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FoodAmbassadors is a project that aims to engage food and health Influencers in order to co-create science-based content for their community.

Games of Food

2019 > 2020
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Games of Food is increasing public awareness around balanced nutrition and a healthy lifestyle through the use of Escape games.

FoodUnfolded®

2018 > 2022
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A community creating the future of food together
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Improving communication of food health claims. This project builds on a previous programme of work to engage consumers and manufacturers on the wording of food health claims, with the aim of increasing consumer confidence and trust.
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Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched.