Net Zero Food System
We will enable the transition to a net zero food system, measuring and quantifying the change through reduced CO2 equivalent emissions.
The food system is responsible for almost a third of greenhouse gas emissions, with connected challenges such as food waste, resource depletion and energy consumption. To reach net zero and mitigate the impacts of the climate crisis, we must scale a systems approach to change that enables the transition to sustainable and regenerative agriculture practices, creates new markets and opportunities for food waste and loss reduction, and empowers all stakeholders to play an active role in the circular food economy.
Want to learn more about the opportunities to achieve a net zero food system?
project
Triboelectric separation is a technology which is so far used in mineral processing. The water-free separation is based on the induced electrical contact charge of particle surfaces.
project
Improving the functionality, stability and quality of hydrocolloids
project
Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e.g. Type 2 diabetes, that currently affects 9% of the global population).
Energy-to-Feed (E2F)
2020
project
E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂.
Latest related news
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Related partners
Agri-EPI Centre
United Kingdom
Magfi
Malta
Scottish Association for Marine Science (SAMS)
United Kingdom
Milcoop
Italy
Aarhus University
Denmark
project
Triboelectric separation is a technology which is so far used in mineral processing. The water-free separation is based on the induced electrical contact charge of particle surfaces.
project
Improving the functionality, stability and quality of hydrocolloids
project
Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e.g. Type 2 diabetes, that currently affects 9% of the global population).
Energy-to-Feed (E2F)
2020
project
E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂.
Can I trust the food industry to provide healthy and sustainable food?
February 05, 2020
blog
As consumers, we rely on the food industry to provide us with the foods we want and need. Is the food industry doing a good job at this? We ask consumers whether they trust the industry to do the right thing.
blog
In a food system where produce travels across national borders to supermarkets and hypermarkets, many eaters are losing their connection with food—they don’t often know where it comes from or who grew, harvested, or processed the products…
blog
Testing the market: Why validating your business idea is one of the most valuable steps in your business journey
Innovator Fellowship 2021
2020 > 2021
project
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…
project
Get matched with a farmer and test your solution on the field!
blog
Improving the food system requires innovative solutions that have real impact. However, achieving impact is challenging because the best ideas and talent often struggle to reach the open market and achieve impact at scale. At EIT Food, we…
Recycling: Overcoming the global production and destruction of plastic
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blog
In 2015, 322 million tonnes of plastic were produced worldwide, but only 30 percent of plastic waste in the European Union was ever collected for recycling. The rest was either sent to landfill (31 percent) or incinerated (39 percent).…
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project
EU Skills for Future, commonly name Skills4Future (S4F) is an EIT Community project.
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