The recent pandemic has resulted in enormous amounts of surplus leftovers such as vegetables and fresh fruits, causing difficulties for farmers. At the same time, a growing number of people do not have enough resources to feed themselves and their families due to the economic shock and rising unemployment caused by the COVID-19 crisis. Robin Food will offer new life to those leftovers, transforming them into new food products, for example tomato soup. The food products will be launched in Spain, The Netherlands and Belgium, focusing on making them available particularly to socially vulnerable groups.
Robin Food includes vulnerable groups in the revalorisation of extra leftovers in the food chain.
PASS will design plasma-assisted sanitation systems for packaging, equipment and tools used in the processing and handling of food products as a barrier to viruses and bacteria.
This project will conduct research at hospitals in Italy and Germany into whether deficiencies in micronutrients such as zinc, selenium and vitamin D have a correlation with the severity of disease in COVID-19 patients
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.
EIT Food hosts sustainable seafood panel at the Sustainable Foods Conference to support innovations in aquaculture.
In the past 40 years, childhood obesity has become one of our most serious public health challenges, and a recognised problem in every country in the world.