TITAN Project EU

Why should unhealthy foods have all the fun with ad campaigns, marketing and attention-grabbing brands, packaging and messaging... imagine if we invested as much in developing and marketing healthy, nutritious foods in all their diversity and glory, as much as we do the not-so-healthy ones! We loved hosting the first Marketing Nutrition Roundtable during #ClimateWeekNYC 💚 And we’re grateful to all the industry leads from marketing, innovation, nutrition and sustainability who joined us to kickstart a global conversation on how Marketing can help to drive nutrition into global food & bev portfolios. Below you can see some of the take-aways around the importance of simplicity and positivity in messaging to consumers, the potential wins in public-private collaboration and the need for multi-channel consumer engagement. If you'd like to get involved please do let us know 😊 And while we have your attention, check out our Nutrition Innovation Playbook published this month: https://lnkd.in/expC2n6H Special shout-out to Sophie Devonshire⚡️ from The Marketing Society and Lujain Alqodmani from EAT for bringing the energy and inspiration we needed through their keynotes. And a huge thank you to all those who participated: Daniella Foster, Hanne Sondergaard, Greg S Garrett, Paloma Lopez, Stephanie Peabody, Agathe Blanchon-Ehrsam, Cacy Curtis, Eric Weisser, Wolfram Alderson, Juan Gabriel Aguiriano Nalda, Elizabeth Horvath, Christian Saclier, Jessica Josephine Synkoski, Amit Ashkenazi, Sarah Ludmer, Ariel Altman, Matt Freeman. Juliana Glezer, Ana Ferreira, Andy Moose, Zara Ingilizian, Jahanara Rahemtulla, Alissar Diamenti, Edward Kennedy, Mary Catherine R. Fixel, Marie Georges, Emily Kowal, Meghan Bush, Jenna Trescott, Rachael Goude, Alexandra Bousquet-Chavanne, Natalie Stewart 🙏 🙏 🙏 World Economic Forum + Accenture, Accenture Song #Innovation #Sustainability #Nutrition #HealthyFood #FoodSystemTransformation #Reinvention #foodinnovation #innovationprocess #consumergoods #retail #reinventingconsumption

📌 Marketing tactics I find useless as a #foodlaw / #foodlabelling expert and why ❌ "natural" plastered on the packaging except for natural mineral water and natural flavouring ✔️ natural is not legally defined in many jurisdictions and is often used by brands to signal "chemical-free" ingredients, spoiler alert everything contains chemicals ❌ the colour "green" to communicate "environmentally friendliness" ✔️ the use of colours is not governed by food law, green does not equal a "good" environmental impact ❌ the free-from claims without taking into consideration cross-contamination issues ✔️ allergies can be life-threatening conditions and their absence often requires an external certification granted by a third party like the Association of European Celiac Societies ❌ made-up labels without explanation or certification ✔️ a logo without explanation or certification scheme does not mean anything legally speaking and is at best misleading ❌ fantasy names to avoid disclosing the name of the ingredient ✔️ chosen names for an ingredient can either be legal, customary, or descriptive, not imaginary 👉 What is needed instead is to foster consumer understanding by teaching them food education, aka how to read labels to make informed purchases. P.S. Enjoy a sneak peek of my photo album on food labels that caught my eyes #foodlaw #consumerempowerment #consumerprotection

🤤 🍽 Is THIS the future of dining out? Meet The Rescued Feast, a new sustainable dining experience pioneered by Hong Kong food waste-fighting app CHOMP. How it works: 🍴 Restaurants, retailers and importers donate food that would otherwise be landfilled* 🍴 Chomp partners with an awesome venue like Soho House Hong Kong 🍴 Leading executive chefs like Krzysztof Czerwinski and their team create an exciting and delicious menu of dishes (also cocktails from waste!) 🍴 Folks buy tickets to attend and enjoy an enormous buffet of gorgeous food and drinks Breer's upcycled beer 🍴 Guests get compostable takeaway boxes at the end of the event to take home whatever's left (which was almost nothing because everything was so yum!) *this includes: ingredients no longer able to be used due to a menu change, products that didn't sell with use-by date approaching, items where only one part is used (e.g. cabbage: leaves used, hearts discarded) Why It Works ❇️ It's a community event with partnerships across chefs, food brands, media and more and a self-selecting group of 200 guests who care about impact and food. ❇️ It's experiential: diners are looking for new types of eating experiences and this more than delivers- the colors, the presentation, the fun! ❇️ It's engaging: you're eating delicious food amongst lovely people but you're also getting a quick education on why we need to fight food waste. ❇️ It's good for the soul: we all want to feel better about our personal choices and we all want to contribute to a better future- here you can enjoy food while diverting food waste. Food waste is a big problem. In numbers: 🤯 33% or one-third of all food produced GLOBALLY is never eaten 🤯 50% of all food waste comes from ASIA 🤯 35 million tonnes of food in China is wasted every year 🤯 1 million tonnes of food waste sent to landfill every year in Hong Kong, or 3,600 tonnes per day The POWER of The Rescued Feast: 💪🏽 350 kg of food SAVED from going to Hong Kong landfills 💪🏽 11.9 kg of methane emissions prevented 💪🏽 0.357 metric tons of CO2e avoided And food lovers, you need not worry: there is no sacrifice on gastronomy, taste, variety or quantity😁 The #plantbased dishes bounty included: 🥒Asparagus, broad beans, cucumber 🥗 Grain bowl 🥬 Charred grilled cabbage hearts 🧄 Daikon kimchi 🍅 Moth dal 🥥Jackfruit, coconut, lime leaf 🍚Vegetarian fried rice 🧄Radish cake People are hungry for EXPERIENCES. They are searching for COMMUNITY. They want NEW events and formats. The Rescued Feast is exactly the kind of creative vision we need to rethink HOW WE EAT in a climate crisis reality. Kudos Carla Martinesi! Chomp's next Feast Nov 13 feat May Chow: https://lnkd.in/gK84YtQx NB: been pondering the many parallels between the food waste and sustainable fashion movements, themes like redefining luxury, experiences over consumption, valorizing waste and the power of collaborative business. So much synergy! #food #waste #climate

💥 TITAN Project EU will participate in #EFFoST2024! This Horizon Europe R&I project will present a special session focused on the implementation of #innovative solutions to boost health, sustainability and safety of products, processes and diets. 💡This session will introduce the #TITANProject and some of its industrial and research partners, who will be sharing some of their experience with these innovative solutions. If you are in Bruges for the conference, don’t miss this session on Wednesday 13th November, and if you are not…what are you waiting for? Register for the EFFoST International Conference! 🔗https://ow.ly/i0jM50TT6tC