This demonstration workshop will be held in Boulogne-Sur-Mer, France on 30 April 2020.
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The SEAFOODTOMORROW Consortium gathered in Porto, Portugal for the 24-month project meeting on 5th and 6th of November 2019.
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SEAFOODTOMORROW was well-represented at the recent Aquaculture Europe 2019 (EAS) with several presentations on the project over the course of the week-long event.
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SEAFOODTOMORROW was invited to participate in the EU EATIP Day: Low impact – High output: Promoting food security and new value chains in aquaculture, in October 2019 at Aquaculture Europe in Berlin.
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The second SEAFOODTOMORROW e-newsletter is out now!
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We are delighted to announce that SEAFOODTOMORROW will be producing a special issue in the journal, Food and Chemical Toxicology.
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On the 11 September 2019, SEAFOODTOMORROW partner Campden BRI Hungary Ltd. (EIT Food HUB in Hungary) organized the EIT Awareness Day in Budapest, Hungary.
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SEAFOODTOMORROW partner Anfaco-Cecopesca (National Association of Canned Fish Manufacturers - National Technical Center for the Conservation of Fishery Products) based in Vigo, Spain have developed a new method to eliminate paralyzing biotoxins from shellfish. The Spanish newspaper, La Voz de Galicia, recently covered the story.
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The European Food Safety Authority (EFSA) has released a new Special Issue: Proceedings of the Third EFSA Scientific Conference: Science, Food and Society.
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The national television network, TVP3 Szczecin, visited the Polish winners of the SEAFOODTOMORROW's Recipe Contest on 11 July 2019.
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SEAFOODTOMORROW's Recipe Contest was covered by the Research Executive Agency, Brussels, Belgium on 11 July 2019.
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European cooking schools met in Paris on the 1st of July to present their best recipes using sustainable seafood, for adaption in restaurants and large-scale catering. The event was the final round of a series of European contests organised as part of the EU-funded SEAFOODTOMORROW project.
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Between December 2018 and May 2019, aspiring chefs from Portugal, Spain, Belgium, Poland, France and Sweden, have been battling it out to create new seafood recipes using sustainable species, rather than commonly overfished species. Supported by the EU-funded SEAFOODTOMORROW project, winners from the six national contests are now preparing for the final competition which will take place on 1st July, in the culinary capital of Europe – Paris!
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The SEAFOODTOMORROW Consortium gathered in Ghent for the 18-month project meeting on 14th and 15th of May. More than 70 researchers and industry representatives gathered to discuss the latest results from the project.
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Aspiring chefs from Europe’s top catering schools are competing to create innovative, exciting seafood recipes that will satisfy the taste buds of European consumers. The winning recipes, selected by consumers, will be adapted for production in restaurants, hotels and canteens, with the support of the EU-funded SEAFOODTOMORROW project.
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SEAFOODTOMORROW featured in the December 2018 issue of Új diéta.
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Recent SEAFOODTOMORROW Consortium meeting covered by Televisión de Galicia
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In November 2018, the SEAFOODTOMORROW Consortium gathered in Vigo for the SEAFOODTOMORROW General Assembly.
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The first SEAFOODTOMORROW e-newsletter is now live! you can read all of the articles here.
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Online survey open until 20th July 2018. Available in three languages.
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SEAFOODTOMORROW is a new, €7m European Union Horizon 2020-funded project that aims to develop innovative sustainable solutions for improving the safety and dietary properties of seafood in Europe.
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SEAFOODTOMORROW project meetings are held every six months throughout the duration of the project. The second project meeting is scheduled to take place at the Istituto Superiore di Sanita, the Italian National Institute of Health, in Rome on 3-4 May 2018.
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Visit our Twitter @SEAFOOD_TMRW
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