An improved version of the FishChoice tool has been launched, which will support the public to make informed decisions about their fish and seafood consumption. The free web-based tool provides users with information on the benefits and risks, as well as seafood sustainability, and is available in 25 languages.
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Online EATiP Forum on “New Developments in the Cultivation of Seaweed and Microalgae” will take place on Friday 22 January 2021, 10 am-12 noon (CET).
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Following the success of the first SEAFOOTOMORROW special issue in the journal 'Food and Chemical Toxicology', the team will publish a second issue in Spring 2021.
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In November 2020, the SEATRACES project hosted a series of webinars to introduce participants to the importance of fraud in the seafood sector, to the regulatory requirements for combatting seafood fraud, and to present current European initiatives that are tackling this issue.
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This report summarises the research findings of the EU Horizon 2020 CERES (Climate change and European Aquatic Resources) project.
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On the 3rd of November 2020, the SEAFOODTOMORROW team gathered online for the 36-month consortium meeting.
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A consumer benefit-risk communication tool developed by SEAFOODTOMORROW partners is now publically available.
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We are delighted to announce that the third and final SEAFOODTOMORROW e-newsletter is out now.
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Join us in April 2021 for a celebration of our project achievements!
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Commencing in February 2021, SEAFOODTOMORROW will host three workshops demonstrating eco-innovative solutions and new technologies for sustainable seafood production and processing.
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Interview with Yolanda Morales
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Written by Hannah Richardson, MRAG, h.richardson@mrag.co.uk At the end of last year (2019), Hannah Richardson and Thomas Franklin of SEAFOODTOMORROW partner MRAG visited various seafood producing facilities in France, Greece and Spain, to support the delivery of one of the objectives in Work Package 5.
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Written by Mònica Campàs, IRTA, Monica.Campas@irta.cat Tetrodotoxin (TTX) is a potent neurotoxin responsible for food poisoning incidents, mainly related with the consumption of pufferfish (Tetraodontidae) in tropical or subtropical regions of Asia and the Pacific Islands
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Written by Gabriele Sacchettini, Aeiforia srl, gabriele.sacchettini@aeiforia.eu SEAFOODTOMORROW partner Aeiforia srl, in collaboration with Università Cattolica del Sacro Cuore (Piacenza, Italy) and the PiaceCiboSano no-profit association, have organised a series of citizen science events in Italy, “Giornate del Pesce” – “The Fish days”
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Written by Sofie Lagast and Christine Yung Hung, Ghent University, Yung.Hung@UGent.be During this final year of the project, consumers’ acceptance of new SEAFOODTOMORRW products was studied through experimental auctions and taste tests
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Read our interview with Marieke Reuver, Work Package leader of WP6
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Read our interview with Johan Robbens, Work Package leader of WP5
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SEAFOODTOMORROW will launch a free-of-charge e-learning course in April 2021!
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Between December 2018 and May 2019, SEAFOOD TOMORROW hosted six national recipe contests
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In this final issue of the SEAFOODTOMORROW e-newsletter, we speak to project Coordinator Dr António Marques, as he reflects on the success of the project to date and plans for the final six months.
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Call for applications is now open until November 2020.
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SEAFOODTOMORROW partners have developed an efficient and cost-effective process to remove toxins from shellfish
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On the 28th April 2020, the SEAFOODTOMORROW team met online for the sixth consortium meeting.
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*This event has been postponed. More information coming soon.*
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*This event has been postponed. More information coming soon.*
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Maximizing the impact and legacy of the SEAFOODTOMORROW project, project partners have come together to produce a special issue titled ‘Eco-innovative sustainable solutions for the seafood industry: Findings & Challenges’ in the journal, Food and Chemical Toxicology. Articles are now available online!
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SEAFOODTOMORROW partners have spearheaded a new citizen science initiative in Italy which brings the public into the conversation around challenges for the sustainable seafood sector.
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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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