Nov
06

FOODPRINT project on the WEBINAR of EU-MERCI / H2020 «Energy-saving implementations in industries: Funding, proposals, initiatives and tools»

SEVT, in the context of information exchange with other similar projects, participated, with the FOODPRINT project, in the 1st Webinar of the EU - MERCI project, which aims to support, in a coordinated way, the growth of energy efficiency in industry processes. It will develop methods and tools for assisting EU industry in the effective implementation of energy efficiency improvements and in the monitoring of the energy savings, in application of the 2012/27/EU Directive.

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Aug
10

The FOODPRINT Project synergies…

Info- Event “From Food Science to Food Industry: The cooperation model between SEVT & University of Aegean”, Athens, 8/4/2017

The purpose of the event was to present the results of the cooperation between the University of Aegean and SEVT and to show good practices and cooperation models that could be applied to other universities and research institutions as well as to the industry.

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Jul
13

5th International Conference on Sustainable Solid Waste Management, Athens, 21–24/6/2017

ATHENS2017

The FOODPRINT working team organized in Athens, from 21st to 24th June 2017, the ATHENS 2017 International Conference (www.athens2017.uest.gr). The main target of the conference was to strengthen the link of the applied research with industry. Emphasis was placed on Food Industry. Biotechnology, Circular economy, Best Available techniques, symbiosis networks, energy consumption and saving, carbon footprint and water footprint, zero-waste initiatives, marine litter constituted the target areas of the conference.

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Jul
11

ECOTROPHELIA GREECE & ITALY

ECOTROPHELIA is a competition for creating eco-innovative food products. The competition is conducted in 2 stages:

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Apr
02

International Food & Beverage Exhibition, Food Expo Greece 2017

Metropolitan Expo, 18-20/ 3/2017

FOOD EXPO GREECE is the leading regional international Food & Beverage Exhibition in South-eastern Europe which is organized since 2013 under the auspices of SEVT. In Food Expo Greece 2017 SEVT organized the following activities for the FOODPRINT project:

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Dec
26

SEVT participates in PEF-MED EU project

Uptake of the Product Environmental Footprint across the MED agrofood regional productive systems to enhance innovation and market value

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Dec
01

Energy Audits in Food Companies

In the context of the development of the software tool that will enable the reliable determination & evaluation of the CF of food products, the FOODPRINT consortium performs a large scale demonstration, through energy audits in 6 food industries in Greece (4) and Italy (2) aiming:

  • to evaluate the CF of their products along the supply chain
  • to identify the Carbon hotspots contributing in raising the CF of products along the value chain
  • to make proposal for the reduction of the energy and carbon footprint for each of the companies and their products. 

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Nov
15

BROKERAGE EVENT 2016

Research & Innovation: The Key to Development


The Brokerage event on "Research & Innovation: The Key to Development" was successfully held on November 10, 2016, in Thessaloniki organized by the Federation of Hellenic Food Industries and the Hellenic Technology Platform "Food for Life" under the European FOODPRINT project. Northern Greece is particularly important for the Food Sector having an active research and business community, demonstrated by the increased participation of both communities in the event.

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Jul
29

The Green Fund supports our project!

Οur Project is part of the LIFE projects that are co-Funded by the Green Fund. The relevant decision regarding our project’s co-funding is available in the following link. The project team would like to thank the Green Fund for its support to our activities.

Jul
26

FOODPRINT Project at ECOTROPHELIA Greece Contest

The ECOTROPHELIA GREECE competition for creating eco-innovative food products is organized since 2011. It aims both to support students engaged in food science and to become a hotbed of innovative ideas for the Food Industry promoting the entrepreneurship and competitiveness. Furthermore, ECOTROPHELIA achieves the goal of bringing together students, teachers, researchers and professionals of the food sector in a network to think about tomorrow’s eco-innovative food products.

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The project is implemented in Greece & Italy.

Objective

The main objective of the LIFE FOODPRINT project is to identify, quantify and implement measures to reduce, the carbon footprint (CF) of the pastry and flour food industry sector along the supply chain while increasing competitiveness through the development of an innovative software tool.

LIFE13 ENV/GR/000958

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