ECOTROPHELIA GREECE & ITALY

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

In the 1st stage national organisations from Europe organize the National competitions. In the 2nd stage, the winners from the national competitions participate in the ECOTROPHELIA Europe. ECOTROPHELIA is a well recognized European reference in terms of collaborative work between higher education, technical centers and Food industries.

SEVT and FEDERALIMENTARE Servici, which organize the national competitions in Greece and Italy, correspondingly, decided to introduce a new special prize, the "FOODPRINT" Prize. The Prize is referred to the product with the best enviromental footprint and it aims to promote the Foodprint project as well as the concept of the footprint reduction in the products of the Food Industry. Through this prize the Greek and the Italian Federation aim to:PEFMED & FoodPrint will join forces in order to better capitalize and exploit their results.

  • increase the awareness of the students to develop news ideas for the reduction of the product footprint,
  • to encourage food companies to focus on this issue, and
  • to promote the Foodprint tool developed by project.

ECOTROPHELIA GREECE

The ECOTROPHELIA Greece held in Athens on 26-27 of June 2017. The FOODPRINT prize was awarded to the product « Veggie Cuts » which was developed from the students of National Technical University of Athens & Institute of Agricultural Products ELGO-DEMETER. The “Veggie Cuts” is a Bologna sausage type cold cut made with vegetable ingredients (mashed vegetables). This product due to its recipe and the processes followed to be producted has very low enviromental footprint.

At the competition venue, SEVT had set up a pavilion for the FOODPRINT project where the project's communication material (brochures & newsletters) was distributed to the participants. 

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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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  • Last Modified: Saturday 05 May 2018, 12:23:47.