Projects
Jette F Young , Martin Krøyer Rasmussen , Margrethe Therkildsen & Barbara Vad Andersen
There is a unique opportunity for an effective re-organisation of the food system to establish resilient value chains in the EU. Gathering a large set of independent food system actors, FEASTS will provide an unprecedented, unbiased and robust knowledge base for the assessment of the sustainability aspects of the Cultivated Meat/Cultivated Sea Food sector by actively promoting multistakeholder engagement and co-creation activities grounded on transparent dialogue and open science practices. Fostering European cellular Agriculture for Sustainable Transition Solutions.Description
01/01-2024 → 31/12-2026
Geraldine N Vasquez Pergolesi , Katie Major-Smith , Niki Alexi & Mads Kløvdal
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
01/01-2024 → 31/12-2026
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
01/11-2024 → 31/01-2026
