Teamwork Across borders on Sustainable, Tactical and Energy efficient food innovation (Q4295888): Difference between revisions
Jump to navigation
Jump to search
(Changed an Item: Edited by the materialized bot - inferring region from the coordinates) |
(Changed an Item: Edited by the materialized bot - inferring region from the coordinates) |
||
| Property / contained in NUTS | |||
| Property / contained in NUTS: Byen København / rank | |||
Normal rank | |||
Revision as of 01:18, 17 June 2022
Project Q4295888 in Germany, Denmark
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Teamwork Across borders on Sustainable, Tactical and Energy efficient food innovation |
Project Q4295888 in Germany, Denmark |
Statements
1,466,903.23 Euro
0 references
2,444,838.73 Euro
0 references
60.0 percent
0 references
1 September 2018
0 references
31 July 2022
0 references
Erhvervshus Sydjylland
0 references
55°41'49.24"N, 12°35'15.72"E
0 references
54°29'57.44"N, 9°16'31.22"E
0 references
55°8'42.72"N, 11°56'34.58"E
0 references
55°0'6.19"N, 9°56'35.45"E
0 references
54°46'26.87"N, 9°26'57.80"E
0 references
55°37'35.26"N, 12°4'42.35"E
0 references
54°53'55.00"N, 9°14'46.64"E
0 references
55°15'5.76"N, 9°17'5.75"E
0 references
54°28'34.25"N, 9°2'36.89"E
0 references
54°39'15.26"N, 9°8'17.99"E
0 references
Drawing attention to sustainability in the food and gastronomic business sectors in Denmark and Germany, is the main purpose of the project “TASTE”. Given the significant growth in global population and the derivative pressure on natural resources, it’s an enormous challenge to increase the sustainability in the food and gastronomic business sectors. It is a necessity to explore and follow new paths. The expectation of the partners in the project is that the outcome will positively influence many factors such as more efficient exploitation of natural resources and energy sources, and minimize the use of materials and produce. Business in the food and gastronomic sectors will gain significant advantages by participating in the project and so will the environment! The environment will benefit from a sustainable sourcing of produce to the production of food. In order to achieve the above listed outcomes, a “sustainability compass” will be developed. With the compass it will be possible to measure sustainability in individual lines of production, to develop a consumer brand that in time will direct public focus on sustainability, and to establish sustainability academies allowing businesses and consumers to gain knowledge on sustainability through lectures and events. The various components will be developed through close collaboration between private businesses, public institutions, industry experts and public business advisory boards putting emphasis on analysis and insights from the food industry, consumers and the academic world. By putting emphasis on sustainable development in a “cross functional” context, one of the global challenges of the future will be addressed. Simultaneously, the project enables a stronger position for the program within energy efficient technologies. The ambition shared amongst the partners is to roll out and implement the sustainability compass in a way similar to the adaption of the organic produce certificate. Being innovative in mapping sustainability in lines of production, the sustainability compass will ignite a shift in paradigm. (English)
0 references