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 388 items found.
Showing 388 items on page 22 of 33.
Engaging with Controversies in the Food System
2019 > 2023
project
Become more confident in making informed decisions about the food you eat by exploring different food controversies.
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.
project
Students can make use of scientific and educational toolbox to create solutions for the practice along the food chain and possibilities for sustainable waste management.
EU Skills for Future
2019 > 2020
project
EU Skills for Future, commonly name Skills4Future (S4F) is an EIT Community project.
project
Creating an innovative food antioxidant from Olive oil by-products
EIT Food Digital Marketplace for Side Streams
2019 > 2020
project
A substantial part of the food industries' produce ends up to now as waste.
Innovator Fellowship 2021
2020 > 2021
project
The objective of EIT Food Innovator Fellowship is to empower talents to co-create, address, and gain experiences on excellent ideas capable of bringing their careers a step further, and foster innovators ready to respond to global food…
project
Creative infotaining is the future of knowledge transfer and co-creation among young generations.
project
Explore how circular economy can foster sustainable urban food systems
project
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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