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 342 items found.
Showing 342 items on page 18 of 29.
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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
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EU Skills for Future, commonly name Skills4Future (S4F) is an EIT Community project.
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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
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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…
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Creative infotaining is the future of knowledge transfer and co-creation among young generations.
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Explore how circular economy can foster sustainable urban food systems
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The “EIT Food School Network” third year activities are focused on the organisation of four stakeholder workshops (school staff, key organisations involved in regulating schools, academics and policy makers). Due to the current…
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REGISTRATION CLOSED! we are now full
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
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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