EIT FOOD at 10th PROTEIN SUMMIT '17, Creating new Protein Strategies, Sept 26- Sept 28, 2017, Reims, France. #ProteinSummit17 #ProteinSummit #ProteinAwards
EIT Food at Global Food Summit 2017 (30 Nov) - Thorsten Koenig, Innovation Di...EIT Food
Dr. Thorsten Koenig, Director Innovation at EIT Food, was keynote speaker at Global Food Summit 2017 in Berlin. He gave an inspirational speech about; "EIT Food: THE catalyst for the transformation of the way we produce, consume & value our food." #gfs17
Cross-KIC EIT RIS Dialogue Conference in Maribor (Slovenia), 22-23 Nov 2017EIT Food
Adam Strzelecki from Co-Location Centre (CLC) North- East presentation at Cross-KIC EIT RIS Dialogue Conference in Maribor, Slovenia. 22-23 Nov 2017. #ConnectingMatters #EUinnovation #Foodinnovation #EITCommunity
EIT Food @ AgriFoodTech Platform Congres in ‘s Hertogenbosch 13 Dec 2017 #AFTP17EIT Food
Keynote: Dr Ellen de Brabander, CEO EIT Food & Senior Vice President R&D Pepsico
EIT Food, unique catalyst to transform the food sector
EIT Food is a consortium of 50 partners from leading businesses, research centres and universities across 13 countries. A people-centric and resource-smart transformer of the European food system, driving consumer confidence and improved global health.
EIT Food CLC West Networking Event on 25 January 2018 in Leuven, Belgium.EIT Food
Current Position
Head of Innovation,
Nestlé Research Center,
Switzerland
Kurt Gebruers, PhD
Interim Director of
Education
Main Responsibilities
Implementation of the
education strategy,
management of the
education portfolio
Current Position
Coordinator LFoRCe,
KU Leuven, Belgium
Management Team (Directors) – EIT Food LE
Director of Innovation
Director of Education
Director of Business Creation
Director of Communication
Director of CLC Central
Director of CLC West
Director of CLC North-West
Director of CLC North-East
Director of CLC South
COO
EIT FOOD @ IMPACT'17, May 31- June 1, 2017, Krakow, Poland. #IMPACTCEE #make...EIT Food
Keynote speech from two experts from EIT Food's Innovation Hub North- East:
Justyna Kulawik-Dutkowska, EIT Food
Adam Strzelecki, EIT Food
about "The Global Revolution of Food" at Impact'17, May 31- June 1, 2017, Krakow, Poland.
TCI 2016 Wageningen University & Research TCI Network
Wageningen University & Research aims to explore nature's potential to improve quality of life. It focuses on sustainable food production and processing, natural resource management, and food and living environments. It has a strong international position in agriculture and environmental sciences rankings. Its strengths include the combination of university and research institutes, collaboration across disciplines, and connections with industry and government. It has locations worldwide and works on projects in many countries to address issues like sustainable food production, resource efficiency, and resilient systems.
The document discusses the Ontario Agri-Food Technologies (TFBI), which is a network that assists food processing, warehousing, distribution, and food service businesses through providing information, guidance, and assistance to start-up companies. It also mentions the Guelph Food Technology Centre and the Ontario Agriculture College as institutes that support the food industry through research, training, consulting, and product development services.
Are local food systems more sustainable than global food systems?Francois Stepman
Are local food systems more sustainable than global food systems? by Gianluca Brunori, Glamor project
11 October 2016. Brussels. The role of consumers in the sustainable consumption and production in Europe and in developing countries
EIT Food at Global Food Summit 2017 (30 Nov) - Thorsten Koenig, Innovation Di...EIT Food
Dr. Thorsten Koenig, Director Innovation at EIT Food, was keynote speaker at Global Food Summit 2017 in Berlin. He gave an inspirational speech about; "EIT Food: THE catalyst for the transformation of the way we produce, consume & value our food." #gfs17
Cross-KIC EIT RIS Dialogue Conference in Maribor (Slovenia), 22-23 Nov 2017EIT Food
Adam Strzelecki from Co-Location Centre (CLC) North- East presentation at Cross-KIC EIT RIS Dialogue Conference in Maribor, Slovenia. 22-23 Nov 2017. #ConnectingMatters #EUinnovation #Foodinnovation #EITCommunity
EIT Food @ AgriFoodTech Platform Congres in ‘s Hertogenbosch 13 Dec 2017 #AFTP17EIT Food
Keynote: Dr Ellen de Brabander, CEO EIT Food & Senior Vice President R&D Pepsico
EIT Food, unique catalyst to transform the food sector
EIT Food is a consortium of 50 partners from leading businesses, research centres and universities across 13 countries. A people-centric and resource-smart transformer of the European food system, driving consumer confidence and improved global health.
EIT Food CLC West Networking Event on 25 January 2018 in Leuven, Belgium.EIT Food
Current Position
Head of Innovation,
Nestlé Research Center,
Switzerland
Kurt Gebruers, PhD
Interim Director of
Education
Main Responsibilities
Implementation of the
education strategy,
management of the
education portfolio
Current Position
Coordinator LFoRCe,
KU Leuven, Belgium
Management Team (Directors) – EIT Food LE
Director of Innovation
Director of Education
Director of Business Creation
Director of Communication
Director of CLC Central
Director of CLC West
Director of CLC North-West
Director of CLC North-East
Director of CLC South
COO
EIT FOOD @ IMPACT'17, May 31- June 1, 2017, Krakow, Poland. #IMPACTCEE #make...EIT Food
Keynote speech from two experts from EIT Food's Innovation Hub North- East:
Justyna Kulawik-Dutkowska, EIT Food
Adam Strzelecki, EIT Food
about "The Global Revolution of Food" at Impact'17, May 31- June 1, 2017, Krakow, Poland.
TCI 2016 Wageningen University & Research TCI Network
Wageningen University & Research aims to explore nature's potential to improve quality of life. It focuses on sustainable food production and processing, natural resource management, and food and living environments. It has a strong international position in agriculture and environmental sciences rankings. Its strengths include the combination of university and research institutes, collaboration across disciplines, and connections with industry and government. It has locations worldwide and works on projects in many countries to address issues like sustainable food production, resource efficiency, and resilient systems.
The document discusses the Ontario Agri-Food Technologies (TFBI), which is a network that assists food processing, warehousing, distribution, and food service businesses through providing information, guidance, and assistance to start-up companies. It also mentions the Guelph Food Technology Centre and the Ontario Agriculture College as institutes that support the food industry through research, training, consulting, and product development services.
Are local food systems more sustainable than global food systems?Francois Stepman
Are local food systems more sustainable than global food systems? by Gianluca Brunori, Glamor project
11 October 2016. Brussels. The role of consumers in the sustainable consumption and production in Europe and in developing countries
The European Institute of Innovation and Technology (EIT) aims to strengthen Europe's innovation capacity by connecting higher education, research, and business. It has launched several Innovation Communities that bring together partners from multiple countries to develop solutions for societal challenges like climate change, health, digital technologies, and more. The EIT is seeking to establish two new Innovation Communities in urban mobility and manufacturing. It provides funding and support for entrepreneurship training, business startups, and knowledge sharing across Europe and beyond. The EIT aims to empower innovators and help bring their solutions to market.
Colloque IMT - 15/10/2019 - Healthcare 4.0 – « EIT Health : un tremplin europ...I MT
EIT Health is a network of health innovators backed by the European Union. It supports innovations in healthcare through three main programs: Innovation, Education, and Acceleration. The document provides information on EIT Health's activities in France, including its partners in different regions and industries. It also summarizes some of EIT Health's past successes in supporting new technologies and businesses, as well as training programs. Attendees of the event are encouraged to discuss project ideas and find potential partners.
This document describes Grow Campus, an agrifood incubator located in Den Bosch, Netherlands. Grow Campus aims to be a hub for innovation in smart agrifood, retail/marketing technologies, and connecting consumers to producers. It provides testing facilities, funding resources, and connections to the knowledge institutions in the region like HAS University and Avans University of Applied Sciences. Grow Campus hopes to utilize open innovation to drive entrepreneurship and high-impact innovations in agrifood through collaboration between businesses, universities, and the government in its triple helix ecosystem. It faces challenges around maximizing knowledge sharing and ensuring involvement from civilians and small companies.
European Technology Platform on Food for Life The vision for 2020 and beyondCláudio Carneiro
The European Technology Platform on Food for Life outlines a vision for the European agro-food industry through 2020 and beyond. Key points:
1) The agro-food industry is the largest manufacturing sector in Europe, but its competitiveness is at risk without increased innovation to meet changing consumer needs and global competition.
2) Lifestyles are changing, with increasing rates of lifestyle-related diseases that will burden health systems without action. The industry recognizes its responsibility to provide healthy, convenient options.
3) A coherent research strategy is needed to address challenges in food and health, quality, safety, sustainability, and consumer trends through initiatives in these areas supported by communication and training.
4) Bringing
Jan Maat is explaining how the European Foodbest consortium works and reacted to the outcome of the European Trilogue Negotiations in June 2013, in which a Food4Future KIC call was decided to be launched in 2016.
Skåne Food Innovation Network is a business-driven cluster located in Skåne, Sweden that connects over 500 food companies with universities and business organizations. Its objective is to develop and strengthen the competitiveness of the south Swedish food sector nationally and internationally. The network provides arenas for cooperation between companies, universities, and organizations to drive innovation, entrepreneurship, career development, and international expansion in the food industry. Through open innovation projects, networking events, and support programs, the cluster has helped launch over 25 new food companies since 2007 and strengthened the productivity and competitiveness of the Skåne food sector.
This document discusses the potential for innovation in organic and agroecological food and farming. It notes that innovation can take a long time and requires collaboration between academics, breeders, and farmers. Technical innovations also need accompanying marketing innovations to involve retailers and consumers. Social innovation is further needed to address issues like the coexistence of organic and transgenic approaches. The document advocates for more transdisciplinary and interactive research through networks and operational groups to better link researchers, farmers, and other stakeholders in the innovation process. National governments can support this by implementing the European Innovation Partnership to incentivize research, knowledge sharing, and adoption of innovations in agriculture.
EIT Health is a network of health innovators backed by the EU. It supports innovation from idea to product commercialization through various programs and partners across Europe. This document provides information on EIT Health's campus programs for students and innovators, as well as opportunities for over 1400 alumni members to participate in trainings, events and receive career support through the EIT Health Alumni Network. Regional coordinators are identified for Italy.
EIT Health is supported by the European Institute of Innovation and Technology (EIT), a body of the European Union. The document discusses several challenges facing the healthcare sector in Europe, including population aging, challenges for the pharmaceutical industry, obstacles for the medical technology industry, and issues with investments in prevention and primary care. It describes the role of EIT and Knowledge and Innovation Communities (KICs) in contributing to European competitiveness and innovation in healthcare. EIT Health aims to close the innovation gap through partnerships, accelerating projects, educating professionals, and focusing on areas like prevention and empowering patients.
This document discusses the EcoTroFood competition, which promotes eco-innovation and entrepreneurship among students interested in careers in the food industry. It notes that the food industry is economically important in Europe. The competition encourages the development of sustainable and environmentally-friendly food products. Students work on innovative food product ideas that consider technical, economic and regulatory factors. Competition organizers and industry representatives comment that it helps attract young people to the food sector, develops skills, and identifies new ideas that could benefit companies. The goal is to support the growth of a more sustainable food industry in Europe.
This teaching unity provides an introduction to healthy diet by discussing energy requirements, nutrients, and diet tips. It then explores the Mediterranean diet and organic foods. Specifically, it covers the characteristics of a balanced diet, compares organic versus conventional foods, and examines the health benefits of the Mediterranean diet and organic cultivation. The goal is to help participants understand how to organize a nutritious diet and evaluate different food options.
The document summarizes activities at the University of Siena focused on leadership for a sustainable future. The University of Siena, founded in 1240, is hosting the ISCN 2016 conference on sustainability from June 13-15. With 17,000 students across 15 departments, the University is committed to sustainability through knowledge sharing, research initiatives like PRIMA and the Siena Food Lab, and networking. PRIMA supports research and innovation in the Mediterranean region around sustainable water management, farming, and food value chains. The Siena Food Lab promotes innovation, entrepreneurship, and technological solutions to increase farm and food company competitiveness while protecting health and the environment.
This document discusses global food security from the perspective of Natural Resources Institute Finland (Luke). It begins by defining food security and outlining key challenges, including the large number of undernourished people worldwide and the impacts of COVID-19 and climate change on food insecurity. Potential solutions proposed include improving food system productivity, building capacity, strengthening resilience, and creating enabling policies. The document then profiles Luke's research work, providing examples of international projects focused on topics like genomics, sustainable agriculture, aquaculture, and improving food value chains. It concludes by suggesting potential areas for future collaboration between Luke and other organizations, such as research on sustainable production methods, climate impacts, and closing nutrient loops.
The document outlines the UK food and drink industry's vision for delivering sustainable growth through innovation. It discusses the challenges facing the industry, including reducing environmental impact, meeting growing global demand, and producing more with fewer resources. The industry currently invests £1 billion annually in innovation and brings over 8,000 new products to market each year. However, bridging the gap between basic and applied research is needed to drive transformative technological innovation. The document calls for industry, government, and research communities to work together on ten identified priority areas for innovation, including food safety, health and wellbeing, smarter packaging, and reducing waste and energy use.
Three missions are proposed to achieve the grand challenge of a climate-smart, sustainable food system for a healthy Europe: 1) Improve dietary patterns and lifestyles for a 50% reduction in non-communicable diseases by 2030 while reducing environmental impact, 2) Create a resource-smart food system with 50% lower greenhouse gas emissions by 2030, and 3) Realize trust and inclusive governance for a resilient and safe food system. The document outlines 17 focus areas to achieve these missions and makes recommendations for the European Union, member states, companies, farmers, citizens, cities, and civil society to contribute to the goals.
International marketing plan - EXKI caseAngelo Toma
This document provides an international marketing plan for the fast food chain EXKi to enter the German market. It begins with an introduction to EXKi and its current markets. It then analyzes the microenvironment including EXKi's origins, management culture, and stakeholder groups. Finally, it discusses EXKi's strategy of focusing on organic, healthy options and sustainability partnerships to position itself in the growing organic movement in Germany. The plan aims to open locations in Cologne and Dusseldorf as an initial entry point into the German market.
This module provides an overview of food incubators and the first steps in developing one. It discusses how food incubators support culinary entrepreneurs through shared commercial kitchen space and business services. The summary explains that thorough research, feasibility studies, and business planning are crucial first steps to understand demand and ensure long-term viability before developing a food incubator.
ISCN 2016: Plenary 3: University-Private Sector Collaborations for a Sustaina...ISCN_Secretariat
This document discusses university-private sector collaborations for sustainable innovation. It outlines the key role universities play in achieving UN sustainable development goals through knowledge generation, brain circulation, closing innovation gaps, and proposing solutions. The document advocates an "open innovation" approach using contamination of ideas from different actors and sectors to drive co-creation and address societal needs. It provides examples of initiatives at the University of Siena focusing on the agri-food sector, including a food innovation center, masters programs in wine sustainability and entrepreneurship, and technological solutions adopted by companies like Barilla and Aboca to increase sustainability and competitiveness.
Making sustainable food choices easier for consumersFrancois Stepman
This document discusses ways to make sustainable food choices easier for consumers. It outlines BEUC's vision of a sustainable food system that guarantees safe, affordable and healthy food for all while respecting the earth's capacity. The document notes that while consumers are concerned about food challenges, they struggle to make sustainable choices due to limited availability, higher prices and unclear labeling. It proposes several actions to address this, including: raising consumer awareness of food production; providing understandable labeling; cutting food waste through better date labeling and campaigns; and making healthy eating less challenging through supportive environments and increased availability of sustainable options. The document calls for ongoing consumer research to ensure solutions meet consumer needs.
Donate to charity during this holiday seasonSERUDS INDIA
For people who have money and are philanthropic, there are infinite opportunities to gift a needy person or child a Merry Christmas. Even if you are living on a shoestring budget, you will be surprised at how much you can do.
Donate Us
https://serudsindia.org/how-to-donate-to-charity-during-this-holiday-season/
#charityforchildren, #donateforchildren, #donateclothesforchildren, #donatebooksforchildren, #donatetoysforchildren, #sponsorforchildren, #sponsorclothesforchildren, #sponsorbooksforchildren, #sponsortoysforchildren, #seruds, #kurnool
The European Institute of Innovation and Technology (EIT) aims to strengthen Europe's innovation capacity by connecting higher education, research, and business. It has launched several Innovation Communities that bring together partners from multiple countries to develop solutions for societal challenges like climate change, health, digital technologies, and more. The EIT is seeking to establish two new Innovation Communities in urban mobility and manufacturing. It provides funding and support for entrepreneurship training, business startups, and knowledge sharing across Europe and beyond. The EIT aims to empower innovators and help bring their solutions to market.
Colloque IMT - 15/10/2019 - Healthcare 4.0 – « EIT Health : un tremplin europ...I MT
EIT Health is a network of health innovators backed by the European Union. It supports innovations in healthcare through three main programs: Innovation, Education, and Acceleration. The document provides information on EIT Health's activities in France, including its partners in different regions and industries. It also summarizes some of EIT Health's past successes in supporting new technologies and businesses, as well as training programs. Attendees of the event are encouraged to discuss project ideas and find potential partners.
This document describes Grow Campus, an agrifood incubator located in Den Bosch, Netherlands. Grow Campus aims to be a hub for innovation in smart agrifood, retail/marketing technologies, and connecting consumers to producers. It provides testing facilities, funding resources, and connections to the knowledge institutions in the region like HAS University and Avans University of Applied Sciences. Grow Campus hopes to utilize open innovation to drive entrepreneurship and high-impact innovations in agrifood through collaboration between businesses, universities, and the government in its triple helix ecosystem. It faces challenges around maximizing knowledge sharing and ensuring involvement from civilians and small companies.
European Technology Platform on Food for Life The vision for 2020 and beyondCláudio Carneiro
The European Technology Platform on Food for Life outlines a vision for the European agro-food industry through 2020 and beyond. Key points:
1) The agro-food industry is the largest manufacturing sector in Europe, but its competitiveness is at risk without increased innovation to meet changing consumer needs and global competition.
2) Lifestyles are changing, with increasing rates of lifestyle-related diseases that will burden health systems without action. The industry recognizes its responsibility to provide healthy, convenient options.
3) A coherent research strategy is needed to address challenges in food and health, quality, safety, sustainability, and consumer trends through initiatives in these areas supported by communication and training.
4) Bringing
Jan Maat is explaining how the European Foodbest consortium works and reacted to the outcome of the European Trilogue Negotiations in June 2013, in which a Food4Future KIC call was decided to be launched in 2016.
Skåne Food Innovation Network is a business-driven cluster located in Skåne, Sweden that connects over 500 food companies with universities and business organizations. Its objective is to develop and strengthen the competitiveness of the south Swedish food sector nationally and internationally. The network provides arenas for cooperation between companies, universities, and organizations to drive innovation, entrepreneurship, career development, and international expansion in the food industry. Through open innovation projects, networking events, and support programs, the cluster has helped launch over 25 new food companies since 2007 and strengthened the productivity and competitiveness of the Skåne food sector.
This document discusses the potential for innovation in organic and agroecological food and farming. It notes that innovation can take a long time and requires collaboration between academics, breeders, and farmers. Technical innovations also need accompanying marketing innovations to involve retailers and consumers. Social innovation is further needed to address issues like the coexistence of organic and transgenic approaches. The document advocates for more transdisciplinary and interactive research through networks and operational groups to better link researchers, farmers, and other stakeholders in the innovation process. National governments can support this by implementing the European Innovation Partnership to incentivize research, knowledge sharing, and adoption of innovations in agriculture.
EIT Health is a network of health innovators backed by the EU. It supports innovation from idea to product commercialization through various programs and partners across Europe. This document provides information on EIT Health's campus programs for students and innovators, as well as opportunities for over 1400 alumni members to participate in trainings, events and receive career support through the EIT Health Alumni Network. Regional coordinators are identified for Italy.
EIT Health is supported by the European Institute of Innovation and Technology (EIT), a body of the European Union. The document discusses several challenges facing the healthcare sector in Europe, including population aging, challenges for the pharmaceutical industry, obstacles for the medical technology industry, and issues with investments in prevention and primary care. It describes the role of EIT and Knowledge and Innovation Communities (KICs) in contributing to European competitiveness and innovation in healthcare. EIT Health aims to close the innovation gap through partnerships, accelerating projects, educating professionals, and focusing on areas like prevention and empowering patients.
This document discusses the EcoTroFood competition, which promotes eco-innovation and entrepreneurship among students interested in careers in the food industry. It notes that the food industry is economically important in Europe. The competition encourages the development of sustainable and environmentally-friendly food products. Students work on innovative food product ideas that consider technical, economic and regulatory factors. Competition organizers and industry representatives comment that it helps attract young people to the food sector, develops skills, and identifies new ideas that could benefit companies. The goal is to support the growth of a more sustainable food industry in Europe.
This teaching unity provides an introduction to healthy diet by discussing energy requirements, nutrients, and diet tips. It then explores the Mediterranean diet and organic foods. Specifically, it covers the characteristics of a balanced diet, compares organic versus conventional foods, and examines the health benefits of the Mediterranean diet and organic cultivation. The goal is to help participants understand how to organize a nutritious diet and evaluate different food options.
The document summarizes activities at the University of Siena focused on leadership for a sustainable future. The University of Siena, founded in 1240, is hosting the ISCN 2016 conference on sustainability from June 13-15. With 17,000 students across 15 departments, the University is committed to sustainability through knowledge sharing, research initiatives like PRIMA and the Siena Food Lab, and networking. PRIMA supports research and innovation in the Mediterranean region around sustainable water management, farming, and food value chains. The Siena Food Lab promotes innovation, entrepreneurship, and technological solutions to increase farm and food company competitiveness while protecting health and the environment.
This document discusses global food security from the perspective of Natural Resources Institute Finland (Luke). It begins by defining food security and outlining key challenges, including the large number of undernourished people worldwide and the impacts of COVID-19 and climate change on food insecurity. Potential solutions proposed include improving food system productivity, building capacity, strengthening resilience, and creating enabling policies. The document then profiles Luke's research work, providing examples of international projects focused on topics like genomics, sustainable agriculture, aquaculture, and improving food value chains. It concludes by suggesting potential areas for future collaboration between Luke and other organizations, such as research on sustainable production methods, climate impacts, and closing nutrient loops.
The document outlines the UK food and drink industry's vision for delivering sustainable growth through innovation. It discusses the challenges facing the industry, including reducing environmental impact, meeting growing global demand, and producing more with fewer resources. The industry currently invests £1 billion annually in innovation and brings over 8,000 new products to market each year. However, bridging the gap between basic and applied research is needed to drive transformative technological innovation. The document calls for industry, government, and research communities to work together on ten identified priority areas for innovation, including food safety, health and wellbeing, smarter packaging, and reducing waste and energy use.
Three missions are proposed to achieve the grand challenge of a climate-smart, sustainable food system for a healthy Europe: 1) Improve dietary patterns and lifestyles for a 50% reduction in non-communicable diseases by 2030 while reducing environmental impact, 2) Create a resource-smart food system with 50% lower greenhouse gas emissions by 2030, and 3) Realize trust and inclusive governance for a resilient and safe food system. The document outlines 17 focus areas to achieve these missions and makes recommendations for the European Union, member states, companies, farmers, citizens, cities, and civil society to contribute to the goals.
International marketing plan - EXKI caseAngelo Toma
This document provides an international marketing plan for the fast food chain EXKi to enter the German market. It begins with an introduction to EXKi and its current markets. It then analyzes the microenvironment including EXKi's origins, management culture, and stakeholder groups. Finally, it discusses EXKi's strategy of focusing on organic, healthy options and sustainability partnerships to position itself in the growing organic movement in Germany. The plan aims to open locations in Cologne and Dusseldorf as an initial entry point into the German market.
This module provides an overview of food incubators and the first steps in developing one. It discusses how food incubators support culinary entrepreneurs through shared commercial kitchen space and business services. The summary explains that thorough research, feasibility studies, and business planning are crucial first steps to understand demand and ensure long-term viability before developing a food incubator.
ISCN 2016: Plenary 3: University-Private Sector Collaborations for a Sustaina...ISCN_Secretariat
This document discusses university-private sector collaborations for sustainable innovation. It outlines the key role universities play in achieving UN sustainable development goals through knowledge generation, brain circulation, closing innovation gaps, and proposing solutions. The document advocates an "open innovation" approach using contamination of ideas from different actors and sectors to drive co-creation and address societal needs. It provides examples of initiatives at the University of Siena focusing on the agri-food sector, including a food innovation center, masters programs in wine sustainability and entrepreneurship, and technological solutions adopted by companies like Barilla and Aboca to increase sustainability and competitiveness.
Making sustainable food choices easier for consumersFrancois Stepman
This document discusses ways to make sustainable food choices easier for consumers. It outlines BEUC's vision of a sustainable food system that guarantees safe, affordable and healthy food for all while respecting the earth's capacity. The document notes that while consumers are concerned about food challenges, they struggle to make sustainable choices due to limited availability, higher prices and unclear labeling. It proposes several actions to address this, including: raising consumer awareness of food production; providing understandable labeling; cutting food waste through better date labeling and campaigns; and making healthy eating less challenging through supportive environments and increased availability of sustainable options. The document calls for ongoing consumer research to ensure solutions meet consumer needs.
Donate to charity during this holiday seasonSERUDS INDIA
For people who have money and are philanthropic, there are infinite opportunities to gift a needy person or child a Merry Christmas. Even if you are living on a shoestring budget, you will be surprised at how much you can do.
Donate Us
https://serudsindia.org/how-to-donate-to-charity-during-this-holiday-season/
#charityforchildren, #donateforchildren, #donateclothesforchildren, #donatebooksforchildren, #donatetoysforchildren, #sponsorforchildren, #sponsorclothesforchildren, #sponsorbooksforchildren, #sponsortoysforchildren, #seruds, #kurnool
Jennifer Schaus and Associates hosts a complimentary webinar series on The FAR in 2024. Join the webinars on Wednesdays and Fridays at noon, eastern.
Recordings are on YouTube and the company website.
https://www.youtube.com/@jenniferschaus/videos
Monitoring Health for the SDGs - Global Health Statistics 2024 - WHOChristina Parmionova
The 2024 World Health Statistics edition reviews more than 50 health-related indicators from the Sustainable Development Goals and WHO’s Thirteenth General Programme of Work. It also highlights the findings from the Global health estimates 2021, notably the impact of the COVID-19 pandemic on life expectancy and healthy life expectancy.
Contributi dei parlamentari del PD - Contributi L. 3/2019Partito democratico
DI SEGUITO SONO PUBBLICATI, AI SENSI DELL'ART. 11 DELLA LEGGE N. 3/2019, GLI IMPORTI RICEVUTI DALL'ENTRATA IN VIGORE DELLA SUDDETTA NORMA (31/01/2019) E FINO AL MESE SOLARE ANTECEDENTE QUELLO DELLA PUBBLICAZIONE SUL PRESENTE SITO
UN WOD 2024 will take us on a journey of discovery through the ocean's vastness, tapping into the wisdom and expertise of global policy-makers, scientists, managers, thought leaders, and artists to awaken new depths of understanding, compassion, collaboration and commitment for the ocean and all it sustains. The program will expand our perspectives and appreciation for our blue planet, build new foundations for our relationship to the ocean, and ignite a wave of action toward necessary change.
United Nations World Oceans Day 2024; June 8th " Awaken new dephts".Christina Parmionova
The program will expand our perspectives and appreciation for our blue planet, build new foundations for our relationship to the ocean, and ignite a wave of action toward necessary change.
1. t
September 28, 2017
EIT Food
Protein in the Innovation Context;
The opportunities for new protein
initiatives and cooperations in Europe
via the KIC programme
EIT_Food
Dr. Bram Pareyt
2. t
EIT Food as a KIC
Knowledge and Innovation Community
3. EIT: European Institute of Innovation and Technology
• 1
st
EU initiative bringing together the three sides of
the ‘knowledge triangle’: business (companies and
SMEs), education institutions and research centres.
• aim to increase the cooperation and integration
between higher education, business and research to
facilitatethe transition from:
student to
entrepreneur
idea to product lab to customer
Our vision is to become the leading European initiativethat empowers
innovatorsand entrepreneursto develop world-classsolutions to
societalchallenges, and create growth and skilled jobs.
4. The European innovation paradox
Excellent Europeanresearch base, dynamic
companies and creativetalent
Good ideas are too rarely turned into
new products or services!
12. Challenges Objectives
Overcome low consumertrust
Create consumer-valued food for healthier nutrition
Build a consumer-centric connected food system
Enhance sustainabilitythrough resource stewardship
Educate to engage, innovate and advance
Catalyze food entrepreneurship and innovation
Accelerate and customize innovation
Low consumer trust & transparency
Distorted nutritional habits
Sustainability
Fragmented supply chain
Skills gap
Limited entrepreneurialculture
Technology adoption is slow
13. Text
Text
Our ambition is to create
a future proof and effective food sector
through a connected food system,
centered on the consumer, built on trust.
17. t
The EIT Food community
5 Co-location Centers (CLCs)
Leuven/Brussels
Reading
Madrid
Munich
Warsaw
Core partners
Industry
Higher education
Research
RisingFoodStars
Start-ups
Network partners
Civil society • Regional and
public authorities
23. EIT Food Innovation programmes
Empower consumers to self-monitor lifestyle and
health performance and enable informed healthier decisions and
sustainable consumption habits
Consumer-centric “fork-to-farm” approaches
to deliver personalised healthy food
at economies-of-scaleassociated with mass production
Digitalisation of the food system to boost a demand-driven, resource-
efficient food production and build trust by increasing traceability
and auditability of food quality, safety and authenticity
Transforming today’s linear “produce-use-dispose” model
into a circular bio-economy centered around the consumer
EIT Food
Assistant
Your
Fork2Farm
The Web
of Food
The Zero
Waste Agenda
24. Text
Text
• Students
• Graduates with
a business idea
• Students /
• Entrepreneurs
• Entrepreneurs
developing their
business models
• Recently founded
Start-ups (with a business model)
• Seed / early phase
Start-ups
• Start-ups
• SME’s
• Innovation Grants
• Challenge-based
competitions
• Global Food
• Venture programme
• Accelerator
programme
• Access to finance
• Ventures Funding
• RisingFoodStars
• SME Elevator
EIT Food Business Creation programmes
26. 26
A modern HR DevelopmentConcept
• EIT Food has designed an
ambitious, non-classical, modern
educational programme that
focuses on various stakeholders
including
• the public
• professionals
• talented and motivated
students
• These stakeholdersare invited to
participate in activities that take
place in the three educational
hubs
• The Academy
• The Beacon
• The Studio
The
Beacon
The
Academy
The
Studio
31. InnovationActivities
• “My Yogurt”
• “ISP – Isolation and Application of Plant-based Ice
Structuring Proteins in Frozen Foods”
• “Develop good tasting algal proteins with important
nutritional benefits and functional properties, for a wide
variety of foods and beverages”
• “DELIPRO”
• “PROVE - Functionalisation and valorisation of PROteins
of VEgetable sources”
• “METAMORPHOSIS–enhanced insect protein for
aquaculture”
32. EducationalActivities
• Specialized PrivateOnline Course (SPOC) - “Alternative
proteins to design productsfor tomorrow’sconsumer –
sources,fractionation, functionality, nutritional and
consumer aspects”
• Multilevel programmes
• “Building student skills in micro-algae processing,
componentcharacterization and innovative
productdevelopment”
• “Tasty macronutrients: How to best use novel
plant protein – carbohydratebased ingredients in
foods?”
33. Business Creation Activities
• Small entrepreneurialdevelopment
• EIT Food Stars Accelerator Network
• Innovation Grants
• Rising Food Stars
• Access to Finance