Eco-design methodology at “Science Ekaitza”, PAMPLONA (Spain)
A factsheet focused on the Eco-design methodology of STH food products has been presented by CNTA (National Centre for Food Technology and Safety) at the fair “Science Ekaitza” taking place today and tomorrow (28th and 29th of March) in Pamplona (Spain). The integration of environmental aspects in the development of a food product is a key element in the food industry. Eco-design involves considering the environmental impact of a product at every stage of its life cycle, from the sourcing of raw materials to the disposal of the product. By doing so, eco-design can help minimize the environmental impact of a food product and ensure that it is produced in a sustainable manner. 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.
Download factsheets (pdf 125 Kb)