Projektet har til formål at fremme et økologisk system med dualpurpose
høner og haner for øget etisk bæredygtighed,
ressourceudnyttelse og image af økologisk fjerkræproduktion.

Samarbejdspartnere er:
Innovationscenter for Økologisk Landbrug (ICOEL)
Niels og Grethe Æg
Göteborg
Restaurant Moment
DLGDescription

The Kitchen Adventures mission er at bringe hjemmelavet mad tilbage i fokus med sjov, sundhed og bæredygtighed som omdrejningspunkter.

The Kitchen Adventure er et treårigt projekt, finansieret af EIT Food.

Idéen er at fremme en verden, hvor madlavning ikke bare er en pligt, men en spændende oplevelse, fremme sundere kostvaner, styrke bæredygtighed og styrke familiens sammenhold.

Metoden blev testet og undersøgt i første fase af projektet i 2023 og viste overbevisende resultater, der viste, at sådanne sessioner kan føre til langsigtede holdnings- og adfærdsændringer i forhold til spise- og madlavningsvaner.Description

The project aims to develop nutritionally optimized and protein-diversified plant-based seafood product alternatives (Tyuna, and Salmyn, and Whitefysh - whole fillet and chunks), that look, taste, and feel like traditional seafood by employing sensory and consumer research coupled with NPD.Description

The food industry lacks a standardized and comprehensive sustainability label that integrates biodiversity, soil health, toxicity, benefits of sustainable practices, circularity, and nutritional indicators. Existing methodologies, such as LCA-PEF, do not fully capture the broader sustainability impacts of food production, leading to greenwashing risks, consumer confusion, and limited corporate accountability. The wider scope of the Enviromental Food Label project is increasing sustainable food consumption and production by raising consumer awareness and improving food production practices to make them more sustainable, healthy and resilient by
1. Filling the gaps in LCA-based and PEF-friendly labelling through supporting the development of a more comprehensive assessment of the environmental impacts of food
2. Support adoption of a unique standardised environmental label at European level
Description