The Novafoodies project marked two years of activity by bringing consortium partners together at University College Cork in a setting that encouraged active collaboration and exchange of ideas for the future of sustainable aquatic food systems.
The event included:
- a practical workshop coordinated by ACH and LVA, where partners worked in teams to develop a common learning model;
- a clustering session organized by SPES, with presentations by Dr Dorinde Kleineris (InnoAqua, NORCE) and Dr Maria Hayes (Algae4IBD, Teagasc);
- a thematic workshop hosted by LVA, focused on generating recommendations for innovative and competitive functional food products.
About Novafoodies
The project responds to an urgent need to restructure aquatic food production systems in a holistic and sustainable manner, taking into account:
- stagnating diversity of aquaculture and fisheries species and products;
- environmental impact through low yields and eutrophication of coastal areas;
- the need to increase recycling of waste, diversify production and adapt methods to the real regenerative capacity of ecosystems.
Algae are central to the Novafoodies approach – valuable sources for quality food products, but also drivers of carbon footprint reduction through CO₂ sequestration. Current algae production is limited in diversity and technological efficiency, and viable solutions require interventions along the entire value chain: from production and processing, to environmental impact, traceability and consumer confidence.
Novafoodies brings together organizations that previously worked in isolation but are now collaborating to demonstrate innovative and efficient models of profitable and sustainable aquatic food production.
Project funded by Horizon Europe
Find out more: https://novafoodies.eu/
