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News | 26 October 2023

EUFIC Launches Social Media Challenge #SwitchToWholeGrains: What whole grains are you switching to?

On November 15th, on the occasion of the 5th International Whole Grains Day, the European Food Information Council (EUFIC) is launching its social media challenge #SwitchToWholeGrains to inspire European citizens to integrate more whole grains into their daily diets.  

News | 12 September 2023

High-level event in Valencia sets to shine a spotlight on food loss and waste reduction strategies

Join the High-level event "A multi-stakeholder perspective on food loss and food waste reduction strategies" organised by CEMAS and EUFIC in Valencia on 3 October in person and online.

News | 01 May 2023

EUFIC granted EU4Health Programme for the second time to promote public health in Europe

EUFIC is proud to win the EU4Health (EU4H) Programme operating grant for 2023 as part of the EU's largest programme to boost public health in Europe.

News | 06 March 2023

EUFIC presents TrustTracker® results at the 20th Spanish Food Safety & Quality Conference

Dr Laura Fernandez, Director General of EUFIC, presented the TrustTracker® at the 20th Spanish Food Safety & Quality conference, organised by AECOC, the association of manufacturers and distributors.

News | 10 February 2023

EUFIC joins forces with ‘Beans Is How’ to help tackle climate, health & cost‑of‑living crisis

As pulses are an important part of a nutritious, sustainable, as well as affordable diet, the Beans is How campaign pledges to double the global consumption of beans, peas, pulses, lentils and legumes by 2028.

News | 09 November 2022

EUFIC symposium on behaviour change: How can we help consumers to make healthier and more sustainable food choices?

Helping people to improve the healthiness and environmental sustainability of their diets is a global challenge that requires a system’s perspective. Therefore, during EUFIC’s online symposium on the 3rd of November 2022, experts focused on complementary approaches towards behaviour change. They presented recent research on preferences and barriers of consumers in making the change towards healthier and more sustainable diets, and how food labels, dietary recommendations, nudges, and digital tools can support the shift.

News | 16 November 2021

Food Imaginarium gets students immersed in the world of tomatoes with all their senses

“Tomatoes are very good for the cells” said a student after finishing the activity Food Imaginarium - learning about food with all senses at the elementary school CEIP Leopoldo Calvo Sotelo in Madrid this October. 

News | 26 May 2021

Strength2Food Final Conference launches ‘Sustainable Food Choices’ open online course as it unveils 5-year research and innovation project results

On 20th May, the key results and recommendations of the EU-funded Strength2Food project were presented and the‘Sustainable Food Choices’ open online course was launched as part of the project.