On the 23rd of March 2023 the CNTA (National Centre for Food Technology and Safety), located in Navarra (Spain), held an internal Workshop addressed to the various departments of their organization, focused on the Food Eco-design methodology guide.

Eco-design is an approach to include environmental considerations in the food products development processes, taking preventive measures with the objective of reducing the environmental impact over their life cycle. The Food Eco-design methodology set out by CNTA (Deliverable D2.1) is intended to be implemented in the food prototypes development (at laboratory and pre-industrial scale up) conducted by the companies involved in Work Package 2 of SWITCHtoHEALTHY project: Delafruit, Kocahan and Chocorica.

During the Workshop the different steps to implement the methodology (project preparation, environmental impact analysis, definition of Eco-design strategies and the final prototype design) were illustrated and discussed with the participants.