Blog
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Roundup Edition - To conclude his Chef On Tour series for EIT Food, Josh gives us the highlights of his travels across Europe meeting inspiring agrifood entrepreneurs.
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Iceland Edition - For the last edition of the Chef on Tour series Josh is in Iceland exploring MATIS’ futuristic kitchen with local food innovators involved in everything from 3D printing, to botanical gin and to unexpected local…
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We often face challenges when buying food. This is because ideally, we should able to enjoy food that is tasty and nutritious, easy-to-make and environmentally sustainable. However, identifying products that meet all of these requirements…
A growing population calls for sustainable protein
October 07, 2019
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Our global population is increasing and is expected to reach 10 billion people by 2050. Higher quantities of food, particularly those rich in protein, will need to be produced to feed the growing population. However, producing higher…
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Riga Edition: For this edition of the Chef on Tour series Josh is in Riga, exploring Europe’s largest bazaar with Latvia’s inspiring food entrepreneurs involved in everything from cheese, to beer, to cooking in the great outdoors.
How Technology is Shaping Food Waste Prevention
September 18, 2019
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The scale of food waste in the European Union is staggering — every year about 88 million tonnes of food are wasted across Europe, at a cost of €143 billion. According to the UN Food and Agriculture Organization (FAO), this means that…
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There’s no question that the climate crisis is having an impact across the globe. The planet’s average temperature has risen about 0.9ºC since the late 1800s, driven primarily by human industrial activity. Five of the hottest years on…
How entrepreneurship is vital for the future of our food system
August 23, 2019
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Roberta Iley, Principal Change Designer at Forum for the Future and keynote speaker for EIT Food’s Change Maker event on food and sustainability, shares her thoughts on the power of food entrepreneurs ahead of the Change Makers Startup…
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Feeding the world in 2050 will be challenging. With increasing numbers of mouths to feed, overstretched land resources and the threats to our food system posed by climate change; could efficiency and equity be the key to sustainably…