🗓️ February 11 – Marketing and innovations for the livestock sector

Estefano Gonzo participated in the 19th International European Forum on System Dynamics and Innovation in Food Networks held in Garmisch-Partenkirchen.

He presented the latest study carried out by the CREDA team within the framework of the Ovihuec.Dat project and outlined the key factors identified linked to the commercialisation and implementation of innovations by small-scale livestock farmers.

🗓️ February 12 – European Projects Updates

Sameh Missaoui attended the annual meeting of the SALAM-MED project in Morocco to share the results observed throughout the development of WP5, a package that is based on the exploration of the living lab approach.

This is a project that aims to establish the tools and means necessary to improve the conditions of critical points of soil and water degradation on the shores of the Mediterranean Sea.

🗓️ February 17 – What’s behind food prices?

Chema Gil participated in the ‘Verde que te quiero verde’ event organised in Zaragoza, with the aim of learning about the process of a food from the moment it is grown until it reaches our table. During the session, he shared the study carried out by CREDA on the formation of prices in the agri-food chain.

In addition, he collaborated with Aragón TV to explain what the costs of food are throughout the chain. Watch the interview again.

🗓️ February 24 – Ovihuec.Dat’s action proposals are moving forward

Manel Cuartielles, Cristina Roca and David Fernández met yesterday with the Conselh Generau d’Aran to compare the project’s action proposals. These include the commercialization of new products, the improvement of infrastructures and services, and the search for instruments for dissemination, replicability and sustainability.

Once the approval has been received, CREDA’s team will have to compare the same action proposals with the rest of the agents in the food chain and related sectors.

🗓️ February 25 – Second quantification begins at Vall d’Hebron Hospital

Within the framework of the internal SWIFTCARE project, we have started the second quantification of food waste at the Vall d’Hebron Hospital in Barcelona.

Under the direction of Tianyu Zhang, a team of volunteers has been dedicated to classifying and counting the food rejected in all processes, from production to consumption by patients. Once the results have been collected, it will be determined whether the effect of the implemented interventions has been positive and has reduced waste.