EIT_Food. CLC West Networking Event. Maarten t Van Oort Director CLC West. Leuven I 25 January 2018

Transcription

1 EIT Food CLC Wes Neworking Even Maaren Van Oor Direcor CLC Wes Leuven I 25 January 2018 EIT_Food #foodinnovaion

2 EIT Food CLC Wes Neworking Even Maaren Van Oor Direcor CLC Wes 25 January 2018 I Leuven Belgium

3 The EIT Food communiy 5 innovaion hubs Co-locaion Ceners (CLCs) Leuven (BE-FR-CH) Reading (UK-IE-IS) Madrid (SP-IT-IL) Munich (DE-NL) Warsaw (PL-NO) Core parners Indusry Higher educaion Research RisingFoodSars Sar-ups Nework parners Civil sociey Regional and public auhoriies Indusry

4 Nework Wha is a Nework? An arrangemen of inersecing horizonal and verical lines (spiderweb). A group or sysem of inerconneced people or hings. Wha is Neworking? In informaion echnology, neworking is he consrucion, design and use of a nework, including he physical iems (cabling, hub, bridge, swich, rouer, ec.), he selecion and use of proocols and compuer sofware for using and managing he nework Connecing/operaing wih a nework (e.g. railways). Inerac wih ohers o exchange informaion and develop professional (or social) conacs.

5 Curren Nework of CLC Wes (B/F/CH) CORE PARTNERS NETWORK PARTNERS RFS PARTNERS (START-UPS) KU Leuven (B) Boerenbond (Farmers Union) (B) Ecoroboix (CH) Colruy Group (B) Vlaamse Visveiling (Flemish Fish Aucion) (B) Flaev (CH) Puraos (B) Greenyard Foods (B) FoodPairing (B) EUFIC (B) GS1 Belgium & Luxembourg (B) Gamaya (CH) Sodexo (F) Global Alliance for Improved Nuriion (CH) MonPoager (F) Roquee (F) Imec (B) Morphoonix (CH) Neslé (CH) Kellogg s Benelux (B) Porphyrio (B) Givaudan (CH) EuroFIR (B) QualySense (CH) Bühler (CH) ECSITE (Eur. Org. of Science Cenres and Museums) (B) RehinkResource (CH) ETH Zürich (CH) Africa Museum (B) EPFL (CH) VOKA Vlaams-Braban (Chamber of Commerce) (B) Wagralim (B) Swiss Food Research (CH) UC Louvain (B) Sad Leuven (Ciy of Leuven) (B) Provincie Vlaams-Braban (Province of Belgium) (B) Dow Europe (CH) ILVO (B)

6 EIT Food CLC Wes Nework Even - Agenda 25 January, Leuven, Belgium

7 EIT FOOD and CLC Wes: a Sae of he Maer Jan Delcour Member, EIT Food Supervisory Board Chairman LFoRCe, KU Leuven Kur Gebruers Former member, Inerim Managemen Team EIT Food ( ) Member, EIT Food CLC Wes Board Coordinaor LFoRCe, KU Leuven January 2018 EIT_Food

8 EIT s Knowledge and Innovaion Communiies EIT Climae-KIC EIT Digial EIT InnoEnergy EIT Raw Maerials EIT Healh

9 EIT s Knowledge and Innovaion Communiies EIT Climae-KIC EIT Digial EIT InnoEnergy EIT Raw Maerials EIT Healh EIT Food

10 FoodConnecs Hisory and se-up

11 From brainsorm. Freising (Germany) March

12 10 billion people by 2050

13 3 billion overweigh, 2 undernourished

14 25% of our food is wased

15 25% of greenhouse gas emissions 70% of freshwaer wihdrawals

16 Fragmened supply chain Low consumer rus & ransparency

17 Lack of enrepreneurial culure Limied digialisaion Skills gap

18 Mission FoodConnecs mission is o caalyse he ransformaion of he food sysem and effecively mee he global food secor demands of presen and fuure generaions by building, managing and empowering a susainable and rused muli-sakeholder communiy wih a cenral role for he consumer.

19 Proposal phase - FoodConnecs

20 Timeline proposal phase (FoodConnecs). bu already aciviies sared in 2011 by a number of sakeholders

21 From brainsorm o FoodConnecs KIC proposal Freising (Germany) March Bidbook submied July

22 Effecive governance led o FoodConnecs proposal Consorium Decision aking body Shareholders Se agenda and prepare decisions Manage imelines and inerfaces, seer and monior process Seering Commiee Overall supervision Proposal ouline and reviews KPI (aggregaed) Repor progress and resuls Working Groups Business Model Communicaion Educaion Innovaion Financials Parnership Governance FoodSparks Business model (general) innovaion acceleraor (Enrepreneurial suppor) IP Relaed KPI Communicaion sraegy EIT brand building Oureach & disseminaion Synergies wih oher EU iniiaives Educaion aciviies (arge group specific) Conribuion o KPI and KIC business model Conribuing o inerfaces Sraegic framework (vision) Aciviy sreams and flagships Impac Innovaion projecs (prioriy areas and selecion process) Financial planning Financial susainabiliy Cash flow planning Parnership building (selecion, commimen building, value proposiion ec.) RisingFoodSars CLC sraegy & infrasrucure Suppor relaionship holder Governance model Legal eniy (Legal Team) Parner righs/obligaions Organisaion and managemen srucure Tax

23 FoodConnecs Core parners, sar-ups, nework parners & regional innovaion hubs (colocaion ceners, CLCs)

24 Building he FoodConnecs ecosysem The 4 C s parnership crieria of FoodConnecs Capabiliy excellence in research, innovaion, educaion, echnology, business aspecs, Complemenariy Know-how, echnology, marke coverage, Commimen people, financial, change agen, Conneciviy geography, value chain coverage, sakeholder nework, access o consumers,

25 Towards an impacful FoodConnecs consorium

26 Towards an impacful FoodConnecs consorium

27 Towards an impacful FoodConnecs consorium

28 Towards an impacful FoodConnecs consorium

29 Towards an impacful FoodConnecs consorium

30 Towards an impacful FoodConnecs consorium

31 able o ransform our food sysem Tex Tex

32 able o ransform our food sysem Tex Tex

33 hrough is 5 regional innovaion ecosysems (CLCs) 5 Innovaion Hubs - Co-Locaion Ceners (CLCs) Leuven (BE-FR-CH) Reading (UK-IE-IS) Madrid (SP-IT-IL) Munich (DE-NL) Warsaw (PL-FI) Core Parners Indusry Higher educaion Research RisingFoodSars Sar-ups Nework Parners Civil sociey Regional and public auhoriies Indusry and research sakeholders

34 wih heir highly innovaive core parners,

35 ransformaive RisingFoodSars sar-ups,

36 and regional nework parner communiy NETWORK PARTNERS OF EIT FOOD CLC WEST, including Belgische Boerenbond (Belgian Farmers Union) (B) Greenyard Foods (B) GS1 Belgium & Luxembourg (B) Global Alliance for Improved Nuriion (GAIN) (CH) Ineruniversiair Micro-Elecronica Cenrum (IMEC) (B) Kellogg s Benelux (B) European Food Informaion Resource (EuroFIR) (B) Eur. Org. of Science Cenres and Museums (ECSITE) (B) Africa Museum (RMCA) (B) Wagralim (B) Swiss Food Research (CH) UC Louvain (B) Sad Leuven (Ciy of Leuven) (B) Provincie Vlaams-Braban (Province of Belgium) (B) ILVO (B)

37 CLC Wes communiy - srenghs (1) Highly complemenary academic and business parners offering an environmen o boos consumer-driven innovaion in a value chain perspecive. Srong compeence base on, bu no limied o, plan derived commodiies, ingrediens, foods and drinks. Leading experienced and innovaive acors developing and providing echnologies o move agriculure forward, cuing-edge processing echnologies from pos-harves sorage o consumer goods, superior ingrediens and formulaions for high-qualiy and nuriious foods, exure, flavour and ase soluions o deligh cusomers and consumers, science-based nuriion and healh soluions for wellness and pleasure a all sages of life and qualiy-of-life food services. Sae-of-he-ar (micro-)pilo-scale faciliies, es farms and greenhouses o develop novel echnologies, processing soluions, ingrediens and producs in a wide range of applicaion areas.

38 CLC Wes communiy - srenghs (2) Infrasrucures o acively engage wih consumers o inroduce healhy, asy and susainable food choices (access o almos 960,000 consumers), including es kichens, high-ech co-creaion labs, real-life consumer environmens (reail & caering) and es panels. Srong experise and plaforms o communicae science-based informaion on nuriion and healh, food safey and qualiy o beer inform consumers. Infrasrucures o acively engage wih paien groups (universiy hospials). Parner s engagemen in programmes ackling malnuriion in developing counries. Srong compeence base in addiive manufacuring, ICT, big daa analysis and securiy, human smar device ineracion, engineering, machine design/auomaion, consumer behavioural research, omics and food ingredien regulaions. Business acceleraor aciviies in highly enrepreneurial ecosysems and reach ou possibiliies o more han 11,000 SMEs and small crafsmen's businesses.

39 EIT Food sar-up and implemenaion phases

40 FoodConnecs seleced by EIT o se-up EIT FOOD

41 EIT Food sar-up phase Sar-Up Gran (SUGA) Legal readiness Seing up KIC and CLC legal srucures Developmen of KIC Parnership agreemens (EIT Food CLC collaboraion agreemen, consorium agreemen, sub-graning agreemen, ) Endorsemen and signaure of he Framework Parnership Agreemen (FPA) Developmen of EIT Food sraegic agenda Operaional readiness Recruimen and appoinmen of CEO and oher KIC core saff Seing up operaional funcions a he KIC legal eniy and CLC level Developmen and submission of firs business plan Seing up KIC s communicaion policy Oher aciviies Seing up IP policy and board Firs aciviies for innovaion, business creaion, educaion, ciizen engagemen, RisingFoodSars and FoodSparks Developmen of RIS sraegy Developmen of financial susainabiliy sraegy

42 Engaging he EIT Food communiy: key evens FoodConnecs wins bid for KIC EIT Food Sar-up EIT Food 1 s business planning cycle Defence firs business plan Budapes 22 Nov 17 Warsaw 7 Sep 17 Bilbao Feb 17 Budapes Munich 17 Nov Dec 16

43 EIT Food s firs business planning cycle End of March Deliver firs skech of proposals Mid April/Mid May Parners submi proposals Sepember Submi Business Plan o EIT Sar Early Bird Aciviies December Finalize he Business Plan /23 February 2017 Machmaking Even Marke innovaion place Mid April Evaluaion of skeches by Direcors June Evaluaion of proposals by exernal reviewers November Decision on Gran by EIT January Execuing Business Plan 2018

44 Submission of EIT Food Sraegic Agenda & Business Plan 2018 an imporan milesone Freising (Germany) March Bidbook submied July Sraegic Agenda & business plan 2018 submied, Sepember

45 Furher seps in business plan implemenaion Sepember Parner Assembly approval of BP Sepember Address formal compliance issues from EIT 24 Ocober EIT Food response o facual errors (migh require parner inpu) 22 November EIT hearing and final budge 7 December Final BP2018 o EIT February (?) Specific Gran Agreemen signed beween EIT and EIT Food 30 June (?) Pre-paymen o parner 15 Sepember Submi BP2018 o EIT 23 Ocober EIT reviews resuls of BP November Parners informed abou final proposal saus 27 Ocober EIT sends rework requiremens o EIT Food 1 January Sar of he implemenaion of BP March (?) Parner Gran Agreemen signed beween EIT Food and parner

46 The Sraegic Agenda will guide us for he nex 7 years Spiri FoodConnecs INNOVATION Feedback from hearings COMMUNICATION Conribuion from he enire nework and value chain CONSUMER CENTRICITY Learnings from oher KICs BUSINESS CREATION EDUCATION

47 Ready for he nex seps FoodConnecs wins bid for KIC EIT Food Sar-up EIT Food 1 s business planning cycle Defence firs business plan Implemenaion firs business plan 2 nd business planning cycle Reading Feb 18 Budapes 22 Nov 17 Warsaw 7 Sep 17 Bilbao Feb 17 Leuven 16 Jan 18/ 25 Jan 18 Budapes Munich 17 Nov Dec 16

48 EIT Food Managemen and governance

49 Managemen and governance srucures EIT Food Parner Assembly (PA) Supervisory Board (SB) EIT Food ivzw (KIC LE) Advisory Councils Direcor Innovaion CLC Board Direcor Business Creaion CLC Board CEO COO CLC Board Direcor Educaion CLC Board Direcor Communic aion CLC Board EIT Food Policy EIT RIS Ancillary Commiees Direcor CLC Cenral Direcor CLC Wes Direcor CLC Norh- Wes Direcor CLC Norh- Eas Direcor CLC Souh EIT Food Policy EIT RIS Ciizen Paricipaion Forum on Food 50

50 (Inerim) Supervisory Board EIT Food LE Prof. Dr. Peer van Bladeren Chair Board Former Posiion Vice Presiden Nesec S.A, Global Regulaory & Scienific Affairs Prof. Dr. Chrisine Williams CLC Norh-Wes Curren Posiion Professor of Human Nuriion, Direcor Food, Agriculure and Healh, Universiy of Reading Prof. Dr. Jan Delcour CLC Wes Curren Posiion Chair of he Leuven Food Science and Nuriion Research Cenre, KU Leuven Bogdan Tyrybon CLC Norh-Eas Curren Posiion COO Maspex Wadowice Group Prof. Dr. Thomas Hofmann CLC Cenrum Curren Posiion Senior Vice Presiden Research & Innovaion, TUM David Shem Tov CLC Souh Curren Posiion Research Developmen Manager, Technion (Israel Insiue of Technology) Research & Developmen

51 Inerim Managemen Team (C-level) EIT Food LE Frank Segebarh Inerim CFO Ellen De Brabander, PhD Inerim CEO Klaus Beez Inerim COO Main Responsibiliies Financial planning and reporing, financial susainabiliy, hird pary funding Main Responsibiliies Managemen of he KIC and is operaions, high level represenaive, exernal relaions Main Responsibiliies Operaional execuion, business planning and projec selecion Las Posiion Group Direcor of Finance, IT and Legal Affairs, Puraos (reired), Belgium Curren Posiion Senior Vice Presiden R&D Global Nuriion, PepsiCo, Swizerland Curren Posiion Senior Managemen, Head of exernal cooperaion EU, Siemens, Germany

52 Managemen Team (C-level) EIT Food LE Margare Bah, PhD CEO Main Responsibiliies Managemen of he KIC and is operaions, high level represenaive, exernal relaions Lieven Tack COO Main Responsibiliies Operaional execuion, business planning and projec selecion

53 Inerim Managemen Team (Direcors) EIT Food LE Prof. Dr. Jochen Weiß Inerim Direcor of Educaion Begoña Perez-Villarreal Inerim Direcor of Innovaion Mieke Vercaeren Inerim Direcor of Communicaion Dr. Thorsen Koenig Inerim Direcor of Business Creaion Main Responsibiliies Implemenaion of he educaion sraegy and programmes as well as of he academic nework wihin he KIC and beyond Curren Posiion Head of Deparmen Food Physics and Mea Science, VP Research, Universiy of Hohenheim, Germany Main Responsibiliies Implemenaion of he innovaion sraegy and calls for proposals, managemen of cooperaion wih and complemenariy o relevan iniiaives Curren Posiion Business Direcor Food Research, AZTI Tecnalia, Spain Main Responsibiliies Communicaion sraegy developmen, se-up and mainenance of communicaion infrasrucure/ mainenance Curren Posiion Advisor Public Affairs and Susainabiliy Colruy Group, Belgium Main Responsibiliies Implemenaion of he business creaion sraegy and programmes, managemen of he involvemen of RisingFoodSars, managemen of he nework o European and global enrepreneurial iniiaives Curren Posiion Vice Presiden Flavour Science, Givaudan, The Neherlands

54 Managemen Team (Direcors) EIT Food LE Dr. Maaren van der Kamp Direcor of Educaion Main Responsibiliies Implemenaion of he educaion sraegy and programmes as well as of he academic nework wihin he KIC and beyond Dr. Thorsen Koenig Direcor of Innovaion Main Responsibiliies Implemenaion of he innovaion sraegy and calls for proposals, managemen of cooperaion wih and complemenariy o relevan iniiaives Saskia Nuijen Direcor of Communicaion Main Responsibiliies Communicaion sraegy developmen, se-up and mainenance of communicaion infrasrucure/ mainenance Benoi Buninx Direcor of Business Creaion Main Responsibiliies Implemenaion of he business creaion sraegy and programmes, managemen of he involvemen of RisingFoodSars, managemen of he nework o European and global enrepreneurial iniiaives

55 (Inerim) Managemen Team (Direcors) CLC level Kur Gebruers Inerim Direcor CLC Wes Andrew Carlin Inerim Direcor CLC Norh-Wes Krzyszof Klincewicz Inerim Direcor CLC Norh-Eas Thomas Becker Inerim Direcor CLC Cenral Begoña Pérez- Villarreal Inerim Direcor CLC Souh Maaren van Oor Direcor CLC Wes Andrew Carlin Direcor CLC Norh-Wes Krzyszof Klincewicz Direcor CLC Norh-Eas NN Direcor CLC Cenral Begoña Pérez- Villarreal Direcor CLC Souh

56 Board CLC Wes Filip Arnau Chair Board - Indusry - B Curren Posiion R&D Direcor a Puraos Chris Thoen Indusry - CH Curren Posiion Head of Global Science and Technology - Chief Technology Innovaion Officer a Givaudan Lieven Tack Represenaive EIT Food Curren Posiion COO of EIT Food Dr. Kur Gebruers Academia - B Curren Posiion Coordinaor of he Leuven Food Science and Nuriion Research Cenre (LFoRCe) a KU Leuven Sergio Neves Indusry - F Curren Posiion Head of Nuriion and Healh R&D a Roquee Group Professor Dr. Laura Nysröm Academia - CH Curren Posiion Associae Professor of Food Biochemisry a ETH Zürich

57 EIT Food Mission, challenges and sraegic objecives

58 Mission EIT Food s mission is o caalyse he ransformaion of he food sysem and effecively mee he global food secor demands of presen and fuure generaions by building, managing and empowering a susainable and rused muli-sakeholder communiy wih a cenral role for he consumer.

59 Challenges Objecives Low consumer rus & ransparency Overcome low consumer rus Disored nuriional habis Creae consumer-valued food for healhier nuriion Susainabiliy Build a consumer-cenric conneced food sysem Fragmened supply chain Enhance susainabiliy hrough resource sewardship Skills gap Educae o engage, innovae and advance Limied enrepreneurial culure Caalise food enrepreneurship and innovaion

60 Grand Challenges SO1: Overcome low consumer rus SO2: Creae consumer-valued food for healhier nuriion SO3: Build a consumer-cenric conneced food sysem SO4: Enhance susainabiliy hrough resource sewardship SO5: Educae o engage, innovae and advance SO6: Caalyse food secor enrepreneurship and innovaion Can we build business models which moneize ransparency & oher rus facors? Developing sysems o provide personalised food soluions for healhier living and address known healh risks Undersand and develop he supply chain o deliver fair and healhy producs and services for consumers Transforming efficiency in primary food producion Educaing he nex generaion Response-Able: Paricipaive educaion for an engaging food sysem Value chain: keep i smar & simple

61 Projecs EIT_Food #foodinnovaion

62 Inroducion EIT Food has idenified a number of challenges ha i will address using a carefully seleced porfolio of aciviies: Threas o food susainabiliy, Disored nuriional habis, Limied enrepreneurial culure, Fragmened food supply chain, Gap in alens, skills and social responsibiliy, Insufficien adopion of emerging echnologies. Projecs ( Aciviies in EIT parlance) along hese lines will be a he hear of EIT Food. Proposals for hese will be solicied hrough a call process open o all members of EIT Food.

63 Themaic Areas and Principles Meeing hese challenges will require o combine aspecs of innovaion, educaion, business creaion, and communicaion in an inegraed way. Innovaion Educaion Business Creaion Communicaion All proposals mus conribue o he sraegic objecives of EIT Food: Overcome low consumer rus, Creae consumer-valued food for healhier nuriion, Build a consumer-cenric conneced food sysem, Enhance susainabiliy hrough resource sewardship, Educae o engage, innovae and advance, Caalyse food enrepreneurship and innovaion

64 Guidelines/eligibiliy crieria Each Aciviy of EIT Food should be execued by a consorium of parners of EIT Food, preferably from boh science and indusry, represening differen areas of he food sysem and a leas wo differen CLCs or counries. Each parner is expeced o play a key role in he consorium owards achieving he defined objecives. The duraion of Aciviies should be beween one and wo years. If he aciviy runs for more han one year i has o be reviewed and approved every year. One parner organisaion needs o ake he lead parner role, providing he Aciviy leader of he overall Aciviy. The Aciviy leader is responsible for he deliverables and he impac of he overall Aciviy. Non-parner organisaions, like nework parners, sar-ups or SMEs, can be included in projec consoria as sub-conracors of parners. There is a cap of 60k for heir share in he projec

65 Review Process and Selecion Crieria The review of he submission by a panel of exernal exper advisors according o he following crieria: Sraegic mach wih EIT Food and he funcional pillars sraegic agenda; Innovaion and valorisaion likelihood and poenial of he underlying echnology; Consumer cenriciy and co-creaion; Added value and impac; Overall araciveness and echnical feasibiliy (for innovaion aciviies) and business viabiliy Qualiy and feasibiliy of he aciviy plan (budge, asks, deliverables, schedule); Parner commimen and European dimension, including involvemen from EIT RIS regions; SME/sar-up involvemen; Reurn on invesmen / conribuion o he KICs susainabiliy.

66 4 Funcional Areas

67 Educaion programmes: a modern HR Developmen Concep EIT Food has designed an ambiious, non-classical, modern educaional programme ha focuses on various sakeholders including he public professionals alened and moivaed sudens These sakeholders are invied o paricipae in aciviies ha ake place in he hree educaional hubs The Academy The Beacon The Sudio The Beacon The Academy The Sudio 69

68 Communicaion programmes: acively encourage he paricipaion of European ciizens Consumer cenriciy: we have adoped consumer paricipaion as key componen in our aciviies (access & explore) Developing programmes and projecs addressing he needs of ciizens, faciliae learning and experience new producs Making informaion available and accessible o large consumer groups Parner communicaion: bringing ogeher all KIC and nework parners, key indusry sakeholders, policy makers and scienific expers (nework).

69 Business Creaion programmes Sudens Graduaes wih a business idea Sudens / Enrepreneurs Enrepreneurs developing heir business models Recenly founded Sar-ups (wih a business model) Innovaion Grans Challenge-based compeiions Global Food Venure programme Acceleraor programme Seed / early phase Sar-ups Access o finance Venures Funding Sar-ups SME s RisingFoodSars SME Elevaor

70 Innovaion programmes EIT Food Assisan Your Fork2Farm The Web of Food Empower consumers o self-monior lifesyle and healh performance and enable informed healhier decisions and susainable consumpion habis Consumer-cenric fork-o-farm approaches o deliver personalised healhy food a economies-of-scale associaed wih mass producion Digialisaion of he food sysem o boos a demand-driven, resourceefficien food producion and build rus by increasing raceabiliy and audiabiliy of food qualiy, safey and auheniciy Transforming oday s linear produce-use-dispose model ino a circular bio-economy cenered around he consumer The Zero Wase Agenda

71 EIT Food The core business process of EIT Food is he gran cycle managemen: Defining a porfolio of Aciviies (he Call for Proposals) Proposing i wih an associaed budge o EIT (he Business Plan) Execuing he Aciviies Reporing on heir resuls o EIT o receive he final balance paymen of he awarded gran.

72 Reading February 2018 The Call for Proposals sars wih an Innovaion Markeplace / Machmaking Even Here we wan i o become clear: - Who are our parners - Wha do hey wan; goals, objecives, ec. - Wha are hey looking for (in erms of): - Parner(s) & Parnerships - Capabiliies - Knowledge - Type of projec(s) - Ec.

73 Grand Challenges SO1: Overcome low consumer rus Can we build business models which moneize ransparency & oher rus facors? SO2: Creae consumer-valued food for healhier nuriion Developing sysems o provide personalised food soluions for healhier living and address known healh risks SO3: Build a consumer-cenric conneced food sysem Undersand and develop he supply chain o deliver fair and healhy producs and services for consumers SO4: Enhance susainabiliy hrough resource sewardship Transforming efficiency in primary food producion SO5: Educae o engage, innovae and advance Educaing he nex generaion Response-Able: Paricipaive educaion for an engaging food sysem SO6: Caalyse food secor enrepreneurship and innovaion Value chain: keep i smar & simple

74 Role of Nework Parners Nework parners are organisaions, governmen bodies, indusries, ec. who have expressed he inen o become par of he EIT Food Nework a he very beginning of EIT Food. Nework parners do no have he righ o submi projec proposals and hey do no know which projecs have been approved, which projecs are currenly running and which projecs are going o be proposed in his year s call (for execuion in 2019). Core parners do no always know he nework parners and wha hese can conribue o projec. Nework parners can conribue o projecs as sub-conracor upon inviaion by a core parner and receive (limied) funding for such aciviies. Nework parners can of course approach any of he core parners in order o express heir ineres in collaboraion and o highligh heir capabiliies. This neworking even is mean o bring parners and nework parners closer ogeher.

75 Coffee break EIT_Food #foodinnovaion

76 Presenaion of some projecs in CLC Wes By he projec leaders EIT_Food #foodinnovaion

77 MyFoodPoral Sofia Kuhn Head of Communicaion Tex Tex EUFIC CLC Wes Neworking Even l 25 January 2018

78 Tex Tex

79 The world we live in now David Avocado Wolfe he rock sar and Indiana Jones of he superfoods and longeviy universe. The world s op CEOs, ambassadors, celebriies, ahlees, ariss, and he real superheroes of his plane Moms all look o David for exper advice in healh, beauy, herbalism, nuriion, and chocolae! 81

80 82

81 Trus is low

82

83 Aim of MyFoodPoral Engaging ciizens as enhusiasic change agens hrough: Consumer collaboraion plaform Two-way communiy: dialogue beween academia, indusry and consumers is a he core A place o inerac and learn abou a healhy lifesyle and susainable choices in he conex of new echnologies Tex Tex A place for sar-ups and indusry o gain feedback, cocreae and explore innovaion drivers 85

84 Some key findings People are unfamiliar wih food echnologies, hey evoke negaive connoaions and feelings of unnauralness. Trus in food echnologies can be increased by emphasising benefis and safey, and hrough he use of rused [personal] voices. People are more willing o rus when ransparency and social responsibiliy are demonsraed. People don visi specific websies apar from news sies. They search for hings hey are ineresed in or scared of or hey ge heir conen from social media feeds. The mos successful online plaforms are: personal, relevan, simple and easy-o-use, visual, conain exper verified facs, word-of-mouh markeing, linked o social media 86

85 87

86 88

87 89

88 Culivaing Engagemen: a ciizen paricipaion forum on Verical Farming Sofia Kuhn Head of communicaion Eufic Tex Tex CLC Wes Neworking Even l 25 January 2018

89 Through ciizen dialogue and co-creaion aciviies, he Ciizen Paricipaion Forum will explore he poenial of verical farming echnologies and is producs o address environmenal susainabiliy & public healh and nuriion enhancemen in high-ech food producion, wih he cenral role of ciizens as cocreaors in food valuaion

90 Parners Technical Universiy Munich Döhler Givaudan PlanLab EUFIC KU Leuven

91 The Ciizen Paricipaion Forum Idenify issues unearhed by verical farming Culivae relaions beween expers, policy-makers, indusry and consumer aciviss Engage groups concerned wih verical farming paricular issues Co-creae new verical farming conceps and publiciy sraegies 93

92 Why a blog? They are personal, relaable, fun o read They have various auhors & auhor-ownership of each aricle They provide diverse perspecives on a opic They break down complex conceps in a more exciing, undersandable way They allow readers o have a voice as well, via commening and reaching ou o auhors

93 Quesions?

94 PROVE Valorisaion & funcionalisaion of PROeins Vegeable Sources Dr. Tex Bram Parey Tex Sr. Research Manager Proeins Puraos

95 Parners Along he chain from farm o fork 97

96 Parners From differen CLCs Parners from 4 Co-locaion Ceners (CLCs) involved CLC Wes (Puraos, Roquee) CLC Souh (Grupo AN) CLC Cenral (DIL, TUM) CLC Norh-Eas (VTT, UH) 1 Rising FoodSars Member ProLupin

97 Aciviy purpose This innovaion projec aims a developing susainable plan-based proein ingrediens, e.g. from new sources and/or by valorising exising indusrial side sreams, for innovaive bakery and paisserie applicaions. I will address consumer demands in erms of healh, susainabiliy, and nuriional and sensory qualiy and brings a sep-change o new produc developmen wih new raw maerials, and cleaner and resource-saving processes.

98 Aciviy asks Raw maerial sourcing, supply & sudy on echnical & economical feasibiliy Fracionaion & characerisaion of raw maerials Funcionalisaion of fracions Applicaion esing Consumer surveys

99 Quesions? Conac: Bram Parey 101

100 Don be a food waser Prof. Liesbe Vranken Tex Tex KU Leuven CLC Wes Neworking Even l 25 January 2018

101 Raionale An esimaed 88 million onnes of food is discarded every year. A large proporion is hrown away by households (47 million onnes), bu food is wased a all sages of he food chain - by producers, processors, reailers, and caerers How o reduce food wase? How o engage consumers o reduce food wase and losses?

102 Goal Ulimae goal: reduce food wase a all levels in he food sysem Specific goals: increase awareness of he role ha consumers and supply chain acors can play in combaing he food wase problem and encourage acion o significanly reduce wase hroughou he food supply chain 104

103 Se up proocol for consumer engagemen 5 sep approach Co-creae Refine Communicae & engage Explore Consul

104 1. Consulaion Collec laes saisics on food wase hroughou he chain Assess consumers food wase awareness, knowledge and behaviours hrough surveys 2. Exploraion Wha is possible? Informaion from he academic world, food wase expers Explore Co-creae Refine Communicae & engage Consul

105 3. Co-creaion Ciizen panels and focus groups Consumers and key food chain acors rehink proposed soluions based on heir needs and undersanding of wha is feasible 4. Refining Tes and refining he soluions hrough experimens in esseings/sores Co-creae Refine Communicae & engage Explore Consul

106 5. Communicaion & engagemen Develop proocol for roll ou of large EIT awareness and consumer engagemen campaign Co-creae Refine Communicae & engage Explore Consul

107 Parners From differen CLCs Parners from 3 Co-locaion Ceners (CLCs) involved CLC Wes (EUFIC, KU Leuven) CLC Cenral (TUM) CLC Norh-Wes (U Reading)

108 Relaed educaion projec Circular Food Generaor Track Compeiion which challenges suden eams of 3 Universiies o develop new, innovaive soluions for and from food losses of producion faciliies and reail aciviies The eams creae new food producs of he food wase sreams, compose a commercial business case and markeing sraegy evaluae impac on susainabiliy Parners from 3 Co-locaion Ceners (CLCs) involved CLC Wes (Colruy, EUFIC, Puraos, KU Leuven) CLC Cenral (DIL, U Hohenheim) CLC Norh-Wes (U Reading) 110

109 Quesions? Conac: Liesbe Vranken 111

110 Business Creaion aciviies Benoi Buninx Direcor Business Creaion Leuven January

111 Business Creaion a a glance Graduaes wih a business idea Sudens / Researchers / Enrepreneurs Enrepreneurs developing heir business models Young Sar-ups Innovaion Grans Challenge-based compeiions Incubaion programme (2019) Acceleraor programme Seed / early phase Sar-ups FoodSparks Access o finance Sar-ups SME s RisingFoodSars SME Elevaor

112 Business Creaion a a glance Nework EIT Food Parners RisingFoodSars Oher KICs Oher EU / regional / local associaion and iniiaives Access o Compeence and Technology EIT Food Acceleraor EIT Food Educaion Programmes EIT Food Innovaion Programmes EIT Food Parners (e.g. Sysem Labs. Menoring, Coaching)` Young Enrepreneurs Sar-ups SME Access o Marke EIT Food Acceleraor EIT Food Parners Consumer Neworks Scaling Globally Access o Finance EIT FoodSparks VC Fund Oher hird pary Smar Enrepreneurial Developmen Srong connecion beween EIT Food programmes bu each programme is fully open o all candidaes

113 Business Creaion a a glance Graduaes wih a business idea Sudens / Researchers / Enrepreneurs Enrepreneurs developing heir business models Young Sar-ups Innovaion Grans Incubaion programme (2019) Acceleraor programme Seed / early phase Sar-ups FoodSparks Access o finance Sar-ups SME s RisingFoodSars SME Elevaor

114 Innovaion grans Objecives: Building bridges beween segmens/aciviies Suppor commercially useful ideas Enabling implemenaion of soluions Grans/Prizes for: FoodSoluions Summer Schools Maser / PhD Grans Acceleraor compeiion SME Elevaor workshops

115 Business Creaion a a glance Graduaes wih a business idea Sudens / Researchers / Enrepreneurs Enrepreneurs developing heir business models Young Sar-ups Innovaion Grans Challenge-based compeiions Acceleraor programme Seed / early phase Sar-ups FoodSparks Access o finance Sar-ups SME s RisingFoodSars SME Elevaor

116 Acceleraor Programme Objecive : suppor 40 sar-ups/year Targe group : early sage sar-ups Providing access o nework, echnology / knowledge, marke and finance A srucured scheme, execued a European level Specific o address he challenges for sar-ups in he Agri-food Secor Leveraging and connecing wih regional aciviies

117 Acceleraor Programme 4 locaions Lausanne Reading Munich Tel Aviv 10 EIT Food founding parners & a oal of 17 EIT Food parners involved CLC Wes Puraos (BEL) Givaudan (CH) Bühler (CH) Neslé (CH) EPFL (CH) ETH Zurich (CH)

118 Business Creaion a a glance Graduaes wih a business idea Sudens / Researchers / Enrepreneurs Enrepreneurs developing heir business models Young Sar-ups Innovaion Grans Challenge-based compeiions Incubaion programme (2019) Acceleraor programme Seed / early phase Sar-ups FoodSparks Sar-ups SME s RisingFoodSars SME Elevaor

119 FoodSparks Objecive: cornersone of an inegraed sragegy o provide access o finance for sar-ups Targe: new / early sage sar-ups A seed & early-sage Fund dedicaed o creaing sizeable value by building world class new companies in he agri-food secor FoodSparks invess a he mos promising value creaion phase: from Seed-2-Growh A 10-year fund wih a 16 mio argeed commimen (11 EIT Food parners + EIT Food) Creaing a porfolio of +/- 20 companies

120 FoodSparks Developmen phases Ideas o Technology Technology o Produc Produc o Marke Marke o Money Asse class Public funding Seed Capial Venure Capial Capial Developmen EIT Food Innovaion grans FoodSparks EIT Food VC Fund Collaboraions

121 Business Creaion a a glance Graduaes wih a business idea Sudens / Researchers / Enrepreneurs Enrepreneurs developing heir business models Young Sar-ups Innovaion Grans Challenge-based compeiions Incubaion programme (2019) Acceleraor programme Seed / early phase Sar-ups FoodSparks Access o finance Sar-ups SME s RisingFoodSars

122 RisingFoodSars EIT FOOD RFS Sar-Up Club EIT FOOD Parner High Poenial Sar-Ups

123 Business Creaion a a glance Graduaes wih a business idea Sudens / Researchers / Enrepreneurs Enrepreneurs developing heir business models Young Sar-ups Innovaion Grans Challenge-based compeiions Incubaion programme (2019) Acceleraor programme Seed / early phase Sar-ups FoodSparks Access o finance Sar-ups SME s SME Elevaor

124 SME elevaor Objecive: Foser growh among SMEs as imporan food sysem acors Providing informaion abou relevan developmens (e.g. legislaion, regulaory, echnologies) Developmen of marke opporuniies Collaboraion o leverage opporuniies Implemenaion suppored by InnoGrans

125 RisingFoodSars sar-ups are (he) key for innovaion Annick Verween RisingFoodSars Manager EIT_Food Leuven January annickverween

126 EIT Food parners: ransforming our food sysem ogeher

127 Challenges Low consumer rus & ransparency Overcome low consumer rus Disored nuriional habis Creae consumer-valued food for healhier nuriion Susainabiliy Build a consumer-cenric conneced food sysem Fragmened supply chain Enhance susainabiliy hrough resource sewardship Skills gap Limied enrepreneurial culure Educae o engage, innovae and advance Caalyze food enrepreneurship and innovaion

128 They have he Means Ambiion People Faciliies

129 They don have he Agiliy Ground-breaking innovaions Brigh, ou of box ideas

130 EIT Food parners: ransforming our food sysem ogeher

131 Access o nework, echnology finance & experience Collaboraion a same eye heigh EIT FOOD Agiliy Cross-cuing innovaions Speed RFS Sar-Up Club EIT FOOD Parner High Poenial Sar-Ups

132

133 7 9 15

134 Smar weeding Inelligen weeding robos machine vision, field roboics, embedded compuing, knowledge on weeding echniques Reduce or suppress herbicides

135 Arisanal personal baking sysem wih consumer cenric design Single servings in caps

136 Marke research auomaion Successful flavours of omorrow Scienifically profiled ingredien daabase and pairing algorihms Exensive rend & flavour know-how Global chef communiy cfi.foodpairing.com

137 Advanced crop analyics In-deph informaion abou land and crops Hyperspecral imaging and big daa

138 Plaform farmer o consumer Webshop Locally culivaed vegeables & fruis Farmers cooperaion

139 Auheniciy of producs Nano-engraved uncopiable holograms Food & drink packaging Moulding, sealing and laminaing

140 Farm business inelligence sofware IoT and big daa Monior and predic performance and qualiy Inegraed approach along chain

141 High speed cereal diagnosics Q-Sorer : single kernel robo Soring and analysis Food qualiy and safey

142 Online markeplace Trade of side and wase sreams Producing and processing companies Consuling

143 Wha s in i for you? (Nework) parner Conacs Collaboraion opporuniy Invesmen opporuniy Sar-up Inernaional conex Nework of indusry & research insiues Access o (1) knowledge and echnology, (2) marke and (3) finance Innovaion suppor

144 Back-up slides RisingFoodSars

145 Sarup club RisingFoodSars EIT FOOD RFS Sar-Up Club EIT FOOD Parner High Poenial Sar-Ups

146 EIT Food s sarup communiy 42 members and growing fas High poenial agrifood sarups 19 involved in he 2018 innovaion projecs

147 Technologies beverage indusry...

148 Lorem ipsum Smar home applicaion Verical farming Fully auomaed IoT

149 Arificial inelligence Predicive models Financial forecass Smar shopping

150 Big daa managemen & analyics Analyics Engines XDP TM Analyics & reporing across supply chains

151 Digial healh plaform Healh, nuriion & finess app Cusomised for users Behavioural change heory

152 Recycling spen coffee grounds Coffee recycling Advanced biofuels Biochemicals

153 Innovaive solar panels Nanomaerials To save or generae energy

154 AgTech company Precision agriculure Sensors + smar sofware Smar irrigaion soluion

155 Personalised nuriion Based on gu microbiome Predicing unique nuriion profile Personalised nuriion app

156 Enhancing flavours Novel flavour delivery soluions Reducion of sugar and sal Reaining sensory qualiy No aferases

157 Smar weeding Inelligen weeding robos machine vision, field roboics, embedded compuing, knowledge on weeding echniques Reduce or suppress herbicides

158 Pulsed Elecric Field sysems Design, build & insall equipmen Wide range of R&D and applicaions

159 Pulsed Elecric Field Sysems Exracion of inracellular conen Modulaors Semi-conducors Treamen chambers

160 Closing he food wase loop Black Soldier fly larvae Aquaculure feed & organic feriliser

161 Smar cooking Device, food bags, app Online markeplace

162 Vegeable proein YASO specially sproued soybean Value added funcional producs Developmen and producion

163 IoT enables nuriion shaker Bole, pods, app Simplify and opimize nuriion inake

164 Arisanal personal baking sysem wih consumer cenric design Single servings in caps

165 Minimise food wase in a smar way Auomaed, real-ime invenory, pricing, markeing and racking of expired food Connecs producers, reail and consumers

166 Nuriion poral, smar search GS1 sandards Can I ea his? Nuriion and healh Open digial labelling plaform

167 Marke research auomaion Successful flavours of omorrow Scienifically profiled ingredien daabase and pairing algorihms Exensive rend & flavour know-how Global chef communiy cfi.foodpairing.com

168 Advanced crop analyics In-deph informaion abou land and crops Hyperspecral imaging and big daa

169 Growing crops from space Saellie Earh Observaion echnology Saellie based daa and services

170 Fibre rich liquid oa ingrediens World-class oa science and echnology Food concep wih proven healh characerisics Raw maerial, food producs, echnologies

171 Big daa for farming Handheld device Grain qualiy Proein, moisure, oil, carbs

172 Home farming of superfoods green caviar Khai-Nam In-door auomaed food plaform Nuriion-dense and proein-rich

173 Egg gender ID Poulry Increase efficiency Animal welfare

174 Blueooh based real-ime racking IoT sysems o opimize Food wase reducion Shoren Farm2Fork disance Reduce manufacuring coss Logisic chain

175 Agri-food microbiology Cuing-edge DNA based echnologies Deecion, idenificaion, racking of microorganisms & microbial communiies

176 Plaform farmer o consumer Webshop Locally culivaed vegeables & fruis Farmers cooperaion

177 Auheniciy of producs Nano-engraved uncopiable holograms Food & drink packaging Moulding, sealing and laminaing

178 Biosensors and nanooxiciy HEATSENS biosensing plaform Funcionalisaion and characerisaion of nanoparicles Producs, design and services

179 Smar kichen applicaions Foodini 3D priner IoT and AI Fresh savoury and swee food

180 Pepide-recepor modelling Discovery, validaion and characerisaion of high value bioacive pepides Targe focused

181 3D plan phenoyping Plan vision sensors + smar daa Plan performance Auomaed harvesing

182 Farm business inelligence sofware IoT and big daa Monior and predic performance and qualiy Inegraed approach along chain

183 Alernaive plan proeins Lupin-proein isolaes Technologies and producs

184 Insec proein Conver wase ino nurien Funcional food and feed ingrediens

185 High speed cereal diagnosics Q-Sorer : single kernel robo Soring and analysis Food qualiy and safey

186 Online markeplace Trade of side and wase sreams Producing and processing companies Consuling

187 Food esing and die racking Hand-hold specromeer Analysis engine and app

188 Susainable packaging Fully composable and biobased flexible packaging soluions

189 Technologies for beverage indusry Ulra-high pressure serilizaion UV hermal paseurizaion UV-C bole serilisaion

190 More informaion? Annick Verween Manager RisingFoodSars

191 More informaion? hps:// Annick Verween Manager RisingFoodSars EIT_Food annickverween

192 Educaion programmes Maaren van der Kamp Direcor Educaion EIT Food Leuven January EIT_Food #foodinnovaion

193 Three educaional hubs Oureach-oriened (no how bu wha) Enrepreneurship -oriened (no wha bu how) The Beacon The Sudio Formal/credi based educaion (degree oriened) Sakeholder Groups: The Public, Professionals, Sudens 195

194 In 2017: Early bird aciviy: Enrepreneurship Winer School

195 Educaion In 2018: Food Sysem M.Sc and Global Food Venure Programme. Curriculum and course developmen begins, conracual framework is pu in place. Small privae online courses (SPOCs). Franchising approach chosen revenue creaor. Up o 20 offerings. Roaing Workshop (SME Elevaor). CLC driven aciviy in a leas 2 CLCs, Up o 7 offerings. Exra-Curricular Programme Food Soluions differen offerings very popular! Massive Open Online Course Reposiory: 8 courses in 2018, >10 in 2019.

196 13-14h Neworking lunch 14-17h Machmaking Conversaionsarer helpdesk & Wifi link info a recepion desk 17-18h Neworking drink EIT_Food #foodinnovaion

197 Innovae wih us! eifood.eu