Hoja de ruta para una alimentación sostenible
Coordinación del proceso de creación de cuatro hojas de ruta para avanzar hacia un sistema alimentario sostenible en España.
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
Coordinación del proceso de creación de cuatro hojas de ruta para avanzar hacia un sistema alimentario sostenible en España.
Transformación de la demanda de alimentos mediante la mejora del conocimiento sobre los impactos sobre la salud y el planeta y la exploración de alternativas
Coordinación del proceso de creación y redacción del Libro Blanco de la Alimentación Sostenible en España.
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
Transformación de la demanda de alimentos mediante la mejora del conocimiento sobre los impactos sobre la salud y el planeta y la exploración de alternativas
Coordinación del proceso de creación y redacción del Libro Blanco de la Alimentación Sostenible en España.
Coordinación del proceso de creación de cuatro hojas de ruta para avanzar hacia un sistema alimentario sostenible en España.
info@icatalist.eu
(+34) 64 81 92 910
HUB Las Rozas Innova
Calle Jacinto Benavente, 2A,
28232 Las Rozas de Madrid
© – I-CATALIST S.L. – Todos los derechos reservados
Desarrollo: Selva Digital