+++11 SUSFOOD projects present @ EFFoST Conference 14/11: 11h-13h CET+++

The 31st EFFoST International Conference with the topic Food Science and Technology Challenges for the 21st Centruty – Research to Progress Society in Sitges Spain is hosting a SUSFOOD session.

In this session on the first conference day (14/11), 11 projects funded under the FP7 ERA-Net SUSFOOD (2010-2014) will present their work.

Join us in Sitges on the 14th of November in the SUSFOOD session from 11-13h.

Click here to go to the agenda and more info on the 11 projects presenting their results.

+++ Cofunded Call 2017 - 30 projects invited for full-proposal +++

The SUSFOOD2 Cofunded call received in total 95 pre-proposals for the topics:

  1. Innovation in food processing technologies and products
  2. Added value, increased resource efficiency and reduction of waste in sustainable food systems
  3. Understanding consumer behavior and food choices
  4. Harmonisation of the methods and metrics for integrated assessment of sustainability of food products and food patterns

After eligibility check and evaluation by 28 international experts, 30 proposals are invited to the second stage to submit their full-proposal until 8 September 2017. 

+++ How to save water and costs in food processing: Final workshop BioSuck project+++

The food processing industry consumes huge amounts of water for several purposes and simultaneously produces corresponding amounts of wastewater. These amounts will increase because the global food demand is expected to rise by 70 percent by 2050. New and innovative solutions are needed to redesign this sector to make it secure, resilient and competitive in the future!

The project BioSuck, which is funded under the FP7 ERA-Net SUSFOOD, aimed at establishing a decision support system (DSS) that accelerates a redesign of the food processing industry. The DSS analyzes the current situation in the food processing industry based on characteristic parameters and as output several recommendations are given in order to save water and costs. The user will get an answer whether a vacuum waste collection system is a potential feasible option and whether collected wastes can be used for bioenergy production. 

A final workshop with BioSuck project results is planned on 28th September 2017 at Hanau, Germany. More info on the programme can be found here

Participation to the workshop is free of charge, but the number of participants is limited.To attend, please register until 18 September 2017 via the contact form at www.biosuck.eu

+++ Are consumers and the supply chain ready for suboptimal foods in order to reduce food waste?+++

Find out more on this at the Final seminar of the SUSFOOD1 Project COSUS on June 16th 2017 at Nofima, Ås, Norway.

The COSUS project about “Consumers in a sustainable food supply chain: understanding barriers and facilitators for acceptance of suboptimal foods” is funded through the ERA-net SUSFOOD and started in June 2014. The goal of the project was to explore whether consumers and the supply chain can accept and embrace suboptimal foods, in order to reduce food waste. Suboptimal foods are foods that at first glance are not appealing due to their shape, colour or best-before date, but that are still perfectly fine to eat. The 3-year project has involved 7 institutes from 5 countries: Norway, Denmark, Germany, the Netherlands and Sweden. At this final seminar they will present the results from the entire project.

A pdf of the seminars' program can be found here

There is no participation fee, but registration is necessary before June 6th noon via this link: http://www.deltager.no/cosus_final_seminar_june_16_16062017. (In case of cancellation within 2 days before the arrangement a NOK 250,- charge for lunch expenses will be asked.)

+++Webinar SUSFOOD2 call: presentation and FAQs+++

A webinar for interested applicants was held on February 16th by the Call office with more than 170 participants.

We would like to provide the following information and material:

All attendees who joined the webinar are also kindly invited to give us a short Feedback (anonymous) http://www.surveymonkey.com/r/Feedback_SUSFOOD2_Webinar

+++ SUSFOOD2 ERA-Net Cofund +++

 

After positive evaluation, the European Commission has invited the SUSFOOD2 consortium to start a 2nd project phase of five years, this time as an ERA-Net Cofund. 
The 25 consortium partners from 15 countries (plus international partner New Zealand and associated partners) will continue its work in supporting and strenghtening research in the field of SUStainable FOOD production and consumption. The new network starts on January 2017 and will run until 31 December 2021. 
The goal of SUSFOOD is to maintain the scientific cooperation between EU member and associated states in order to maximise the contribution of research to the development of food systems aiming at more sustainability from production to consumption. Therefore, the SUSFOOD-partners agree to preserve the network of the consortium and continue with joint activities without EU funding.

Further information: see SUSFOOD pages

+++About the SUSFOOD ERA Net+++

SUSFOOD is the acronym for SUStainable FOOD production and consumption. The former European transnational research cooperation project ran from December 2011 until November 2014 and consisted of a network of 25 partners from 16 European countries. As an FP7-ERA-Net, SUSFOOD accomplished a European Strategic Research Agenda, finished its mapping activities by establishing a country report and enhanced collaboration and coordination between research programmes by conducting two transnational joint calls for proposals. The goal of SUSFOOD is to maintain the scientific cooperation between EU member and associated states in order to maximise the contribution of research to the development of food systems aiming at more sustainability from production to consumption. Therefore, the SUSFOOD-partners agree to preserve the network of the consortium and continue with joint activities without EU funding. Further information about future SUSFOOD activities will be available in due time.
Subscribe to Front page feed