Fairfood Sustainability

HELPFOOD 4.0 - Food Ecosystem Scalability

UMA

Case studies / best practices

HelpFood 4.0 aims to test and demonstrate the importance of designing and supporting social infrastructures to make food circular sustainability more practicable by scaling up and replicating the socio-digital innovation experimented into other RIS countries (Italy, Spain, Portugal). The project explores the role of food as an element of reconnectio...

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InformPack - Public engagement to enable a sustainable food packaging culture in Europe

UMA

Case studies / best practices

InformPack explores the cross-cultural variations that exist amongst consumers in terms of awareness, information gaps, issues and attitudes towards food packaging as related to product choice upon purchase and disposal patterns at home and on the go. Findings will be used to create actions, tools, and strategies that will influence public behaviour...

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InformPack

Case studies / best practices

Public engagement to enable a sustainable food packaging culture in Europe InformPack explores the cross-cultural variations that exist amongst consumers in terms of awareness, information gaps, issues and attitudes towards food packaging as related to product choice upon purchase and disposal patterns at home and on the go. Findings will be used...

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EATING LIKE OUR ANCESTORS TO STOP CLIMATE CHANGE

Ana Maria Castillo Clavero - UMA

Reports and studies

A devastating report by the European Commission's Joint Research Centre recently published shows that food consumption accounts for 50% of the ecological footprint of general consumption in Spain. According to eldiario.es, 'the ecological footprint to satisfy intensive consumption grows based on polluting the air, degrading water, extracting resourc...

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2nd episode of Program “Educação à Escuta”

Universidade de Aveiro

Testimonials / experiences

We have the pleasure to inform that, through the Research Unit CIDTFF of the University of Aveiro and the Bertrand Group, we have the opportunity to, once again, disseminate the Mediterranean Diet (FairFood included). In fact, this is the 2nd episode of a monthly Program called “Educação à Escuta” (more or less the idea of “Education is everywhere...

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Visit to BeiraLacte

UA

Case studies / best practices

The family-run company BeiraLacte, located in the cheese demarcated region of Castelo Branco (Beira Baixa), is an example of good practices in the production of cheese with PDO label - Protected Designation of Origin. By complying with a rigorous selection of cow, goat and sheep milk, the several varieties of cheese - from fresh to cured products ...

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Recording videos with ACPP

UA

Testimonials / experiences

The University of Aveiro and Fairfood’s associated partner ACPP (Association of Professional Cooks of Portugal) recorded 5 pieces of video content for Module 3: Preservation and Conservation Techniques. The Executive Chef Ricardo Mourão was the star exemplifying the several cooking techniques, assisted by a very attentive group of students. The sh...

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Video recording at Escola Profissional do Fundão

UA

Testimonials / experiences

Professor Lídia Figueira and a group of students from the Cooking and Pastry Vocational Course exemplified various food conservation and preservation techniques for Module 3 of FairFood. The shooting, which took place at Escola Profissional do Fundão, was followed by a delicious meal prepared with local products. The contents resulting from this...

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FairFood visits Padaria Dias in Fundão

UA

Testimonials / experiences

Following the steps of his father, José Dias has already conquered more than 100 awards for the bread he and hist staff prepare each day. One of the most prestigious experts is slow-fermented bread, a founding member of the Richemont Club, and several times winner of The Best Bread of Portugal, José has affectionately nicknamed his mother-dough afte...

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Papo à Mesa live session: The Mediterranean diet - much more than what we eat

UA

Case studies / best practices

The Mediterranean Diet - much more than what we eat. This was the topic of the first session of Papo à Mesa dedicated to the Mediterranean Diet, sponsored by the Brazilian/French consulting firm Verakis, in partnership with the Fair Food for a Smart Life project. Electing the Algarve as the most representative region of this food pattern in Portug...

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FairFood visits Carob World

UA

Testimonials / experiences

FairFood visited Carob World www.carobworld.com, a Portuguese company located in the Algarve, dedicated to one of the oldest and most representative food products of the Mediterranean region: the carob. Combining an ancient heritage with new ways of working this nutritionally rich legume-family pod, Carob World’s products provide a remarkable sens...

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In Loco Association - a Mediterranean Diet ambassador

UA

Testimonials / experiences

The In Loco Association - Think Global, Act Local - intends to promote and disseminate the local heritage, acting as a facilitator in the transfer of knowledge. The Mediterranean Diet and its values are one of In Loco's main focuses. O Prato Certo (The Right Dish) is a project that aims to empower people at risk of malnutrition. This is one of F...

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Local producers teach how to eat correctly

UA

Testimonials / experiences

The local producer Paulo Belchior sells his biological food products at a local market in the Algarve and explained to FairFood what are the requirements to produce well, respecting the environment and our health....

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Participating in the harvest of carob

UA

Testimonials / experiences

To establish a direct relationship with nature is to truly feel the richness of what we eat. FairFood participated in the harvest of carob, the fruit of the carob tree, in the mountainous region of the Algarve, guided by the priceless knowledge of villagers. Carob is an endogenous product, very rich and versatile, with a particular, intense and ...

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Debate: The Importance of International Partnerships in the Promotion of Healthy Habits

UA

Testimonials / experiences

Canal Central, a multiplatform television channel in Aveiro, hosted on the 6th December the first of a series of programs on FairFood. Ana Ribeiro from AEVA - Association for the Education and Valorization of Aveiro Region, and José Graça, from Fundão Profissional School, were invited of a conversation dedicated to the importance of international pa...

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FairFood participates in mycological expedition

UA

Testimonials / experiences

FairFood took part in a mycological expedition organized by the Municipality of Arouca and integrated in the Chestnut Festivities. Under the guidance of Engineer José Pais, an expert in this field, participants were taught how to discover and identify mushrooms in the forest, from the eatable to the ones you only taste once! More than 40 differe...

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Longing for maize harvest?

UA

Testimonials / experiences

Fairfood accompanied the maize harvest day with a family from Sever do Vouga, in the center of Portugal. Everyone works hard to pick up the maximum amount of cobs, singing and laughing, snacking childhood flavors, carefully storing the corn in the wood and stone haystacks known as ‘palheiros’, and participating in the traditional defoliation, a very...

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FairFood bakes traditional corn bread

UA

Testimonials / experiences

The inhabitants of Arões, in the center of Portugal, maintain the village's traditions alive with a cooperative baking of traditional corn bread on weekends. FairFood participated in the activity, witnessing how women master the combination of ingredients and respect religious rituais associated to bread....

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Goat cheese and corn bread: perfect match!

UA

Case studies / best practices

Milking a goat early in the morning and preparing a super fresh cheese is a privilege. And it's not difficult at all! We just need the right ingredients and a bit of patience. The result is a highly nutritious product, carefully prepared with the knowledge previous generations passed on to us, and very easy to replicate at home. To pair, noth...

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Experimenting new flavors at the Pumpkin Fair

UA

Testimonials / experiences

The Pumpkin Fair of Soza, promoted by the Confraria dos Sabores da Abóbora in Vagos, Aveiro, is an annual meeting that brings together producers and cooks, but, above all, consumers of pumpkin, a very versatile food product for savory and sweet dishes. The Chef José Maria from the Infante D. Henrique Professional School graced diners with a fantas...

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Walnuts: a delicious and complete source of nutrients

UA

Case studies / best practices

One of the oldest fairs in Portugal, founded by D. Duarte in 1434, continues to take place in Penela, center of Portugal, showcasing other endogenous products from this region, such as honey, onions and cheese. A young farmer, Tiago, is an example of love and dedication to the land....

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Culture, food and education: hand in hand with Erasmus?

UA

Testimonials / experiences

Today I come to talk to you about education and food. I come to talk to you about European gastronomic culture and how each one is part of a common whole. Why does this interest us? To begin with, because the nutritional education inspired by the Mediterranean Diet that was left to us by inheritance, is closely linked to the history and the geograph...

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The time children spend in front of the screen influences their eating habits

University of Malaga

Reports and studies

The time spent by Spanish children on leisure media with screens - computers, mobile phones, television and video games - has a negative influence on their eating habits. This is the main conclusion that emerges from a research developed by the EpiPHAAN group (Epidemiology, Physical Activity, Accelerometry and Nutrition) of the UMA and the Biomedica...

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