Mealtless Monday #AnnualFoodAgenda – photo and video

„Meatless Monday” stands for an international campaign that encourages people to reduce meat in their diet for their health and the health of the planet. The production of animals has a significantly bigger environmental imprint than that of plants. It requires more energy and water, contributes to increased greenhouse gas emissions, deforestation, habitat destruction and species extinction. The biggest changes are made with small, yet regular, steps, hence the idea to stop eating meat al least once a week. And since we love fresh starts when it comes to dietary resolutions, Monday couldn’t be a better choice for this. On December 13th EIT Food #AnnualFoodAgenda in Poland joined celebrations and promotion of a plant-based cuisine and invited consumers for a unique culinary experience where they could prepare traditional japanese dish in a slightly avant-garde, since plant-based, version.

The event started with morning sessions addressed to school students and their teachers. The participants, mentored by professional chefs, got their hands on preparing plant-based lunch versions they could easily replicate at homes and take to school. These included vegetable pastas, spinach dumplings and plant-based alternatives to American street food. The students discovered the value of ‘green’ products for their health and learnt how their little everday choices could actually influence the well-being of our planet.

The evening workshops „Meatless Monday: Vege Sushi” was a great opportunity to discover one of the most healthy cuisines in the world and gain some practical skills needed to prepare its flagship dishes. The partcipants had a chance to exchange experiences, learn about the value of plant-based alternatives, interact with food researchers and, most importantly, co-create healthy meals that could be a part of their daily menus. Every workshop session ended with the participants sharing the meals prepared together, talking about the value of this experience to them and making resolutions for their on „Meatless Mondays”.

#Annual FoodAgenda is a communication project under the support of EIT Food. EIT Food is Europe’s leading food innovation initiative, working to make the food system more sustainable, healthy and trusted. The initiative is made up of a consortium of key industry players, startups, research centres and universities from across Europe. It is one of eight Innovation Communities established by the European Institute for Innovation & Technology (EIT), an independent EU body set up in 2008 to drive innovation and entrepreneurship across Europe.


 

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The secret of a personalised diet plan

Precision considers the genes of each person to recommend the best diet plans and ensure optimal health. These genetic characteristics determine our eye or hair color, but they also provide us with information regarding the possible risk of develoing such diseases such as obesity. Thanks to that, our researchers have discovered the secret to personalized strategies that help create the right diet for you. Overcome the 5 challenges, get a code in each of them and complete the adventure to become the new ambassador of #AnnualFoodAgenda.

Let’s play

 

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“Science SOS” finale

EIT Food #AnnualFoodAgenda action called “Science SOS – let’s talk about food” has just come to an end. Institute of Animal Reproduction an Food Research PAS invited teachers, tutors and organisers of food-related events to book online visits of food scientists and let their audience learn about healthy eating habits. We held 23 interactive visits with around 600 consumers – teachers, pupils, students and agri-food specialists. Thanks to an online format of the events we engaged with groups from various parts of Poland, including RIS regions.

Why is it worth to choose fish from controlled environments? How to handle food to avoid microbiological cross-contamination? What should we do when we have symptoms of gluten intolerance? #AnnualFoodAgenda “Science SOS” offered meetings with microbiologists, food technologists, biotechnologist, ichtiologist and experts in molecular biology. We talked about myths around the quality of fish from breeding tanks and took a closer look at sugars naturally present in fruits and vegetables. The consumers discovered why food producers reach for ancient crops, and why we should not eliminate gluten from our diet without medical consultation. We got an insight into the bacteria causing food poisoning and look at biofilm forming our e.g. our teeth. The topics available included also nutritional programming, the pro-health properties of raspberries and controversies around meat in our diet.

Each interactive meeting was concluded with a Kahoot-aided quiz testing participants’ understanding of the knowledge presented. Satisfaction surveys were also sent out.

As much as 58% and 27% of respondents rated the event as ‘I liked it very much’ and ‘I liked it’, respectively. 80% of the consumers questioned stated gaining new knowledge on heathy eating, with 63% declared efforts to use it in their daily lives. of them Around 64% of people engaged also claimed that initiatives like “Science SOS”, which entail meetings with food researchers, help to boost consumers’ trust in the food system.

>>>>> GO TO OUR RESEARCHERS <<<<<

 

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Researchers’ Night with EIT Food

On 27th of November we will celebrate the European Researchers’ Night for the 15th time! On this occasion, researchers from the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn will conduct a series of 15 online lectures for schoolchildren. The lectures prepared within the EIT Food #AnnualFoodAgenda project will address the most interesting topics in the area of food, nutrition and health. (więcej…)

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World Food Day with EIT Food

1.3 billion tons worldwide, 88 million tons in the European Union, 9 million tons in Poland – this is the amount of food that goes to the garbage every year. We waste food en masse and thoughtlessly. We the consumers have the most on our conscience, but we can change it! Let’s start from the kitchen! On October 17 and 18, the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences and the Food Bank in Olsztyn invite you to an intergenerational culinary workshops, during which we will learn how to cook healthy and in accordance with the zero waste movement. (więcej…)

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„Trust your food” workshops [photo and video]

What is the science behind food? What are the researchers and industry experts doing to produce healthy and sustainable food that could be trusted by all? These are the questions we discussed during „Trust your Food” #AnnualFoodAgenda workshops engaging 279 pupils and teachers from Polish schools.

Over the last three weekends of February (15th, 22th, 29th) nearly 40 researchers, science communicatiors and experts from Institute of Animal Reproduction and Food Research PAS and MASPEX, invited young consumers (aged 7-13) to the food research laboratories located in the Food Sciences division of IARFR PAS in Olsztyn, Poland. Our guests had a chance to discover myths and facts surrounding diet supplements, design smart food packaging and get familiarised with food allergens. They found out how to interpret nutrition labels and the information available at public food venues. Under the eye of scientists and using high-tech research equipment, students tried their hands at experiments held in the laboratories of biological functions of food, microbiology, biosensors, metabolomics and other facilities located in the Institute’s Food Sciences division. Young consumers could perform tests on the quality of milk, examine the antioxidant properties of natural preservatives and check what fatty acids are found in commercially available oils. The workshop programme also included the topics of microorganisms used in food processing as well as Maillard reaction products formed during thermal treatment of food. Finally, in the computerised laboratory of sensory analysis, the students had a unique chance to professionally evaluate the sensitivity of their sense of smell. At the end of their “Trust your Food” journey around the labs, the students were asked to verify their knowledge in a quizz and to indicate their one favourite food. All their preferences were reviewed and gathered in a TOP 10 list, revealing ‘apple’ being the most liked food.

About EIT Food

 

eitfood-logo
#AnnualFoodAgenda is a project under the support of EIT Food. EIT Food is Europe’s leading food innovation initiative, working to make the food system more sustainable, healthy and trusted.

The initiative is made up of an innovation community of key industry players across Europe, consisting of over 90 partner organisations and over 50 startups from 16 EU member states. It is one of the Knowledge and Innovation Communities (KIC) established by the European Institute for Innovation & Technology (EIT), an independent EU body set up in 2008 to promote innovation and entrepreneurship across Europe.

You can follow EIT Food via www.eitfood.eu or via social media: Twitter, Facebook, LinkedIn, YouTube or Instagram.

Gallery:

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Trust in Your Food – Workshops in Food Research Labs

In a food system where produce travels thousands of miles to supermarkets and hypermarkets, many consumers are losing their connection to food—they don’t often know where it comes from or who grew, harvested, or processed the products they eat every day.

A recent FoodThink study has found that almost half of consumers who frequently buy food for their households do not trust the food industry to do the right thing, and nearly a quarter actively distrust it.

Engaging young consumers in dialogue via a series of interactive events which provide a space to explore the science behind food is vital to delivering an innovative agrifood sector that produces both healthy and sustainable food that is trusted by all. The second edition of the European AnnualFoodAgenda brings a series of laboratory workshops prepared by scientists from the Institute of Animal Reproduction and Food Research and MASPEX to the general public.

For 3 weekends in February, students from the Warmian-Masurian region will discover the myths and facts surrounding diet supplements, will create smart food packages and get familiarised with food allergens. The students will also find out how to interpret nutrition labels as well as the information available at public food venues. Under the eye of scientists and using high-tech research equipment, students will try their hands at experiments held in the laboratories of biological functions of food, microbiology, biosensors, metabolomics and other facilities located in the Institute’s Food Sciences division. Young consumers will be able to perform tests on the quality of milk, examine the antioxidant properties of natural preservatives and check what fatty acids are found in commonly available oils. The workshop programme will also include the topics of microorganisms used in food processing of food as well as Maillard reaction products formed during thermal processing. Finally, in the computerised laboratory of sensory analysis, the students will have a unique chance to professionally evaluate the sensitivity of their sense of smell.

This event is part of the #AnnualFoodAgenda (www.annualfoodagenda.com) project financed by EIT Food (eitfood.eu). #AnnualFoodAgenda offers a unique series of workshops, lectures and shows which raise awareness around healthy eating, food safety, innovation in the agri-food sector and last but not least, food waste. To this day, actions lead by the scientists of the Institute of Animal Reproduction and Food Research PAS and experts from Maspex have engaged almost 5,000 people across Poland. More information regarding the #AnnualFoodAgenda events will be published on www.pan.olsztyn.pl.

About EIT Food

 

eitfood-logo
#AnnualFoodAgenda is a project under the support of EIT Food. EIT Food is Europe’s leading food innovation initiative, working to make the food system more sustainable, healthy and trusted.

 

The initiative is made up of an innovation community of key industry players across Europe, consisting of over 90 partner organisations and over 50 startups from 16 EU member states. It is one of the Knowledge and Innovation Communities (KIC) established by the European Institute for Innovation & Technology (EIT), an independent EU body set up in 2008 to promote innovation and entrepreneurship across Europe.

You can follow EIT Food via www.eitfood.eu or via social media: Twitter, Facebook, LinkedIn, YouTube or Instagram.

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ZERO WASTE with EIT Food

On the 6th of December we will celebrate EIT Food ZERO WASTE festival to take place during St. Nicolas Day in Poland. This will be the 8th and last event organised under #AnnualFoodAgenda project in Poland in 2019. Scientists from the Institute of Animal Reproduction and Food Research PAS together with experts from Maspex and Food Bank in Olsztyn will prepare demonstrations, discussions and science shows on food sustainability and ‘’zero waste’’ ecological trends for middle school students and teachers.

Participants will learn simple methods of responsible food management that can be successfully used in everyday life, as well as get familiarized with the idea of ‘food sharing’ implemented by Polish Food Banks. Hand-in-hand with scientists the guests will perform laboratory analyses and discover health benefits of many food production side streams, which are commonly treated as waste, e.g. fruit pomace or coffee grounds. Students will also get an insight into the process of freeze-drying, an innovative food preservation method which allows keeping the nutritional value of products for a very long time. They will check the production process behind food stuffs with a 30-year long expiration date, take a look at space scrambled eggs and find out how to distinguish dried from freeze-dried foods.

During the event, young adepts will also take part in workshops on designing functional foods and personalised products for ‘’special tasks’’, which are dedicated to persons suffering from diet-related diseases. The formula of St. Nicolas Day with EIT Food meeting allows direct contact with the experts and will bring many surprises to all the guests.

The event will take place in Czarny Groń near Wadowice.

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EIT Food #AnnualFoodAgenda at Transition Festiwal in Copernicus Science Centre

 3D food printers, mobile polyphenol tests for fruits and juices, innovative food preservation methods and the afterlife of food waste. On October 4th, EIT Food #AnnualFoodAgenda showroom called ‚Food open to the world’ took place during the ‚Transition Festival’ at the Copernicus Science Centre in Warsaw, Poland.

As a part of #Annual Food Agenda season 4: #FoodSustainability theme, researchers from the Institute of Animal Reproduction and Food Research PAS, together with MASPEX experts and agri-food innovators, brought us closer to the latest scientific and technological achievements that lead to the production of healthy, safe, nutritious food, with a maximal use of raw materials and a minimal environmental imprint. In the EIT Food showroom, we could find 3D food printers, mobile polyphenol tests for fruits and juices, as well as an intelligent plant lighting system that allows producing vegetables, fruits, herbs and flowers throughout the year. Entire families could take a closer look at natural and functional food products, as well as plant-based proteins, exploited as  alternatives to animal and soy proteins. During ’hands-on’ workshops and demonstrations, we learnt about innovative food preservation methods and food products with a 30-year long expiration date. In addition, the guests got familiarized with personalized foodstuffs dedicated to people suffering from diet-related diseases and checked the unique nutritional value of some selected food production side streams. Last but not least, everyone took part in ‚zero waste’ games and explored the concept of  ‚food sharing’.


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Back in the day – Researchers’ Night with EIT Food

‚Cosmic’ food, superheroes on a plate, manufacture of food scientists, chemical mishmash in the kitchen, flower slow food, and youth potions from antioxidants. These are just some of the food celebration events showcased by the scientists from the Institute of Animal Reproduction and Food Research PAS and MASPEX during Researchers’ Night with EIT Food in Olsztyn, Poland. (więcej…)

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