Seasons

The AnnualFoodAgenda is aligned with EIT Food’s vision to build a world where everybody can access and enjoy sustainable, safe, and healthy food – with trust and fairness from farm to fork.

The AnnualFoodAgenda project develops a new communication culture where activities are designed to support EIT Food’s objectives by creating public engagement events around the following topics:

#Circular Food System Jan - Mar

AnnualAgenda develops events around the circular food system to promote new opportunities existing in alternative sourcing and increase sustainability that minimises agricultural, transport, consumer-driven losses, and energy consumption. The aim is to disseminate innovative circular bio-economy solutions to transform the traditional linear ‘produce-use-dispose’ model into a circular bioeconomy, whereby production side-streams and residues are re-incorporated as secondary raw materials. AnnualFood Agenda aims to change the perception of the value of food and shift in public attitudes, empowering innovation and the transition to a connected, resilient and sustainable circular food economy by involving individuals as agents for change in their food environment, reducing waste

#Alternative Proteins Apr - Jun

There is an urgent need to transform the agri-food system into a circular economy to improve environmental outcomes and capture potentially wasted resources and value. AnnualFoodAgenda events focus on promoting and disseminating new opportunities in alternative sourcing and increasing sustainability. Alternative Proteins mean an opportunity to improve environmental impact through efficient and sustainable production and processing methods to yield high quality, safe, healthy, and sustainable products or ingredients for food and feed. Activities framed on this topic aim to fill individual knowledge gaps to improve the understanding of food system issues related to alternative proteins promoting healthier and more sustainable behaviours

Spain: University Autonomus of Madrid-IMDEA Food and Grupo AN

May 20th, 2021

#ReCirculateYourDiet Synchronise your consumption with the earth

#AnnualFoodAgenda wants to encourage you to #ReCirculateYourDiet with gestures that allow you to be more sustainable and healthy.

Martes 29 de junio, 2021

Saborea la comida del futuro – Showcooking de proteínas vegetales

Te esperamos en el próximo martes 29 de junio en el espacio de coworking Talent Garden en Madrid, donde uniremos a su comunidad tecnodigital con las últimas innovaciones en ciencia y tecnología de los alimentos para para vivir en directo una experiencia única y sensorial con nuestro “Showcooking afterwork de proteinas vegetales” para oler y saborear un nuevo tipo de proteína vegetal que te sorprenderá.

Spain: Csic and Grupo AN

September 24, 2021

The future of food in your hands

On the European Researchers' Night we will carry out a workshop in which we will talk about the nutrition of the future.

Poland: Institute of Animal Reproduction and Food Research and Maspex

11th-27th May, 2021

Science SOS

Let’s talk about food. Join the #AnnualFoodAgenda “Science SOS” action and engage with food researchers to answer all your questions about healthy nutrition. Can our diet have an impact on the health of our grandchildren?

UK: (University of Cambridge and PepsiCO)

29th April 2021

What a Waste: Circular Food Systems and Sustainable Diets

Our food system is wasteful and inefficient. Our expert panel will answer your questions and discuss what can be done.

27th May 2021

Plastic in the Food Chain: Can we do without it?

Most of our food comes packed in plastic. But should it? Plastic keeps food fresh but can cause environmental problems. Are more sustainable manufacturing and recycling processes possible?.

Monday 21st June 2021

Healthy Eating: Why is it so hard?

What makes it so hard for us to eat healthily?
Is will-power alone the answer or do genes play a part?
What about the way food is marketed?
Should unhealthy food cost more?.

#Targeted Nutrition Jul - Sep

AnnualFoodagenda events, aligned with EIT Food Strategy, aim to change attitudes towards healthy Nutrition and sustainability by engaging citizens to promote an appreciation of food ‘value’ and sustainable ‘cost’.

In 2020, 3.5 billion people suffered from hunger and micronutrient deficiencies, while unhealthy lifestyles and worldwide numbers of overweight (1.9 billion in 2016) and obese (>650 million in 2016) people are still growing.

Targeted Nutrition maintains general wellness during every life stage by adapting what we eat to traits such as age, gender, genetic make-up, microbiome features and disease state, and considering parameters such as lifestyle, allergies or food intolerances

#Sustainable Agriculture Oct - Dec

Sustainable Agriculture aims to reduce the impact of food production on the environment and meet the growing food demand due to population growth by helping increase crop and livestock productivity in a sustainable way.

UN SDG 2.4 targets ensuring sustainable food production systems and implementing resilient agricultural practices that increase productivity and production, which help maintain ecosystems, strengthen capacity for adaptation to climate change, and progressively improve land and soil quality by 2030