🗓️ April 03 – Advances in OVIHUEC.DAT

Manel Cuartielles and Cristina Roca led a round table in the Aran Valley within the framework of the OVIHUEC.DAT project with the aim of finding out the preferences of both restaurateurs and consumers on the types of products they would like to have in the territory.

CREDA’s team identified taste, smell, packaging and quality certification as key attributes to guarantee the success of future products.

🗓️ April 09 ​​- Cooking with Amèlia Sarroca

Amèlia Sarroca led a healthy cooking workshop at the Escola Enginyeria Agroalimentària i de Biosistemes (EEABB) with the aim of making the most of food and avoiding food waste. The attendees discovered new recipes and learned how to make healthy cooking a more fun activity.

🗓️ April 11 – Participating in the AECOC Committee against food waste

As part of the fight to reduce food waste, Saray Ramírez presented the results of the ‘Diagnosis of food waste in households in Catalonia 2024: quantification, environmental and economic impact’.

The study collects data on two types of discarded food: that which is not used, and that which is cooked but not eaten (leftovers from dishes).

🗓️ April 30 (1) – Finalizing details of NOVATERRA

Noah Larvoe participated in the EU CAP Network mediation event organized in Prague, to share the work done within the framework of the NOVATERRA project, as well as the results achieved.

The day was focused on Horizon Europe proposals from cluster 6, so that people interested in coordinating projects could attend a training session.

🗓️ April 30 (2) – CREDA and food waste

Kenza Goumeida and Djamel Rahmani participated in the visit of the Delegation of the Università Cattolica del Sacro Cuore to Mercabarna with master’s students from the Faculty of Agricultural, Food and Environmental Sciences.

CREDA’s team shared with the students the actions that CREDA is carrying out to reduce food waste.