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BCCInnovation is part in 2020 of the EITFood WeValueFood project, which aims to address the growing erosion of society’s engagement with the food that it consumes. During the project, active since 2019, novel approaches are used to involve, educate and empower the next generations from different parts of Europe, where food engagement is poor. The new “Food Champions” will promote and communicate the WeValueFood concept throughout Europe and will help the generations they represent to value healthy and sustainable eating, and to make the best choices in their eating habits.

During the project, BCCInnovation has participated in different workshops, in Belfast and Warsaw, around the concept of “Food Engagement” and our vision of it as a technological center in gastronomy. In addition, during the last stage of the project, the Food Champions Weekend took place on November 28, the closing event of the activities coordinated by IMDEA Food and UAM with the Spanish Food Champions. During the day, participants from Spain, Italy and Greece, presented the activities developed and focused on how to communicate science and knowledge about food to the general population, participated in an online cooking workshop led by BCCInnovation chefs and closed the day in a virtual beer workshop also taught by BCCInnovation.

Workshop in Queens University of Belfast (North Ireland) about Food Engagement. From left to right: Professor Clare Collins (University of Newcastle, Australia), Professor Jayne Woodside (Queen’s University of Belfast), Mr Vivien Bodereau (EIT Food), Project Coordinator Professor Paul Brereton (Queen’s University of Belfast), Dr Laura Vazquez (Basque Culinary Center), Ms. Marina Koukoulanaki (EUFIC), Mr. Paul Newnham (SDG2 Advocacy Hub).

1st WeValueFood Conference held in Warsaw (Poland).

This activity has received funding from EIT Food, the innovation community on Food of the European Institute of Innovation and Technology (EIT), a body of the EU, under the Horizon 2020, the EU Framework Programme for Research and Innovation.