FoodTURAMA
Transforming demand for food by improving knowledge about health and planetary impacts and exploring consumption alternatives.
Ministry of Agriculture, Fisheries and Food and coordinated by the Observatory for a Culture of Territory (OCT).
Collective catering, Organic production, Short marketing channels, Climate resilience, Sustainable food, Innovation, Carbon footprint.
OCT, University of La Laguna, UPM, Cerai, ICCA, Buscándome las Habichuelas.
Finished in July 2021
Universities have the challenge of improving their food supply, adjusting to the objectives of environmental sustainability, to the characteristics of healthy eating and to the tastes and preferences of the users of university canteens.
The Supra-autonomous Operational Group “Sustainable Public Food 4.0” aims to improve the competences of local organic fruit and vegetable producers in order to favour the transition to sustainability in public canteens in Madrid, Valencia and the Canary Islands. This is an innovation project, which seeks to generate the knowledge and tools necessary to promote the consumption of organic and local fruit and vegetable products in public universities.
Universities have the challenge of improving their food supply, adjusting to the objectives of environmental sustainability, to the characteristics of healthy eating and to the tastes and preferences of the users of university canteens.
The Supra-autonomous Operational Group “Sustainable Public Food 4.0” aims to improve the competences of local organic fruit and vegetable producers in order to favour the transition to sustainability in public canteens in Madrid, Valencia and the Canary Islands. This is an innovation project, which seeks to generate the knowledge and tools necessary to promote the consumption of organic and local fruit and vegetable products in public universities.
Ministry of Agriculture, Fisheries and Food and coordinated by the Observatory for a Culture of Territory (OCT).
Collective catering, Organic production, Short marketing channels, Climate resilience, Sustainable food, Innovation, Carbon footprint.
OCT, University of La Laguna, UPM, Cerai, ICCA, Buscándome las Habichuelas.
Finished in July 2021
Transforming demand for food by improving knowledge about health and planetary impacts and exploring consumption alternatives.
Coordination of the creation and drafting process of the White Paper on Sustainable Food in Spain.
Coordination of the process of creating four roadmaps to move towards a sustainable food system in Spain.
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