“Food open to the world with EIT Food” during the Festival of Change Date and time: 4 October 2019, 11.00 am -6.00 pm Place: Copernicus Science Centre, Wybrzeże Kościuszkowskie 20, 00-390 Warsaw This year’s Festival of Change in the Copernicus Science Centre was an arena of creative activities around the subject of the future of food, which were co-created by scientists, food producers, chefs, activists, science-promotionists and consumers. In a special EIT Food #AnnualFoodAgenda zone, we talked about personalised food design, innovative methods of food preservation, the use of nutrient-rich “waste” from food production and the value of local products consumption, which reduces the carbon footprint in the environment. We also presented innovative prototypes, products and technological solutions that are revolutionising Europe’s agri-food industry, including 3D food printers, intelligent plant lighting systems, mobile tests to assess the polyphenols in fruit, and alternative sources of protein. Another important element of the “Zone” were workshops and games devoted to the issues of not wasting food, “zero waste” cooking and the idea of “food sharing”, i.e. free sharing of food.
Mikołajki ZERO WASTE with EIT FoodThe last event this year will take place on 6 December in the centre “Czarny Groń” Date and time: 6 December 2019, 9.00 am – 3:30 pm Place: Czarny Groń, Osiedle Praciaki 91, 34-125 Rzyki
On the 6th of December at Czarny Groń in Rzyki, Mikołajki the ZERO WASTE with EIT Food event took place, which was the eighth and latest event organised within the #AnnualFoodAgenda project.
Researchers from the Polish Academy of Sciences in Olsztyn, educators from the Food Bank and representatives of the Maspex company discussed with students and teachers from the 1st High School the topics concerning the ZERO WASTE approach.
The participants learned about ways of not wasting food, which can be easily applied in everyday life, as well as the activities of Polish Food Banks. Experts from the Polish Academy of Sciences in Olsztyn prepared educational stands for young people, thanks to which participants could not only gain new knowledge, but also perform laboratory analyses on their own.
All the instructors encouraged the participants to use food leftovers again. In addition, the students became more familiar with the freeze-drying process, one of the methods of food preservation, as well as the characteristics of functional food and its impact on the well-being and health of the consumer. The formula of the event enabled everyone to have direct contact with the experts and provided the students with a few surprises.