Tradin Organic’s Post

Day 2 of the Plan’eat Consortium Meeting in Athens We opened today’s session in a circular format, designed to foster openness, collaboration, and genuine dialogue among partners. This morning’s debate focused on the importance of local food consumption. At first glance, one might assume there is full consensus on this topic—but the reality is more complex. Different perspectives emerged, each highlighting both the opportunities and challenges linked to eating local. These diverse arguments not only illustrate the complexity of the issue, but also enrich our collective reflection on how to build healthier, fairer, and more sustainable food systems across Europe. 💬 Such discussions are at the heart of the Plan’eat project: co-creating solutions that embrace nuance while pushing for transformation. European Food Information Council (EUFIC) Euroquality - Tinexta Group HOPSCOTCH Groupe European Public Health Alliance (EPHA) INRAE SLU - Swedish University of Agricultural Sciences True Cost Accounting for Food Systems Transformation (TMG) Hungarian Hospitality Employers’ Association (VIMOSZ) Justus Liebig University Giessen Jeroen Candel Federica Grant #PlaneatProject #FoodSystemsTransformation #LocalFood #ConsortiumMeeting #Athens2025 #HorizonEU #SustainableFood

📍 TealHelix Project just had a productive General Assembly meeting in Cologne! As TealHelix enters its second year, the meeting brought together all partners to share updates on their contributions and progress across the project. SAFE presented its progress on Work Package 7 – Building capabilities, standards and trust in sustainable food labelling schemes. So far, a literature review has been completed and SAFE is preparing for interviews with stakeholders🎯. The next step is co-developing integrity guidelines and a decision-making tool with policymakers, industry, NGOs, and consumer groups. A joint effort to make sustainable food labelling more transparent, ethical, and trustworthy. 🌿 #HorizonEurope#FoodSystems#Sustainability

🌱 A taste of Limpopo goes global! 🍃 Setšong Tea Crafters, a village-based SME, is taking its indigenous teas to Anuga 2025 in Germany, the world’s biggest food trade fair. From rondavels to international shelves, their journey shows how rural innovation can reach global markets. #MadeInSA #AgroProcessing #SMEs #Exports #TeaCrafters #VutiviBusiness 👉 Read full story: https://lnkd.in/dm7SfcwP

🚨 EU Parliament votes to restrict use of ‘sausage’, ‘burger’, and ‘steak’ for plant-based products This week, the European Parliament voted in favour of restricting the use of meat-related terms such as ‘sausage’, ‘burger’, and ‘steak’ for plant-based alternatives. The move follows approval from the Parliament’s Committee on Agriculture and Rural Development, which argued the measure is needed to ensure consumer protection and clear labelling. However, evidence shows that consumers are not confused by these terms, and that existing EU labelling regulations already safeguard transparency. These new restrictions could also affect how consumers buy, cook, and enjoy sustainable alternatives to familiar dishes. “By restricting plant-based labelling, the EU single market is also undermined, as such restrictions introduce administrative complexity, especially given the diversity of culinary traditions and languages across Member States,” said Jasmijn De Boo, Global CEO of ProVeg International. 🌱 What does this mean for plant-based innovation? If enacted, the restrictions could create more bureaucracy for producers of plant-based foods and slow down Europe’s progress as a global leader in sustainable food innovation, despite being the world’s largest market for plant-based meat alternatives. ⏭️ What happens next? The proposal, while approved by a parliamentary majority, still needs to be negotiated with the governments of the 27 EU Member States and the European Commission before it can become law. 🔗 Learn more about ProVeg’s response and position here: https://lnkd.in/gd6EVDPk #NewFoodHub #BurgerBan #EUParliament #PlantBased

🚨 EU Parliament votes in favour of restricting the use of ‘sausage’, ‘burger’, and ‘steak’ for plant-based alternatives This Wednesday, the European Parliament voted to restrict the use of meat-related terms, such as ‘sausage’, ‘burger’, and ‘steak’. The decision comes after the proposal passed through the European Parliament’s Committee on Agriculture and Rural Development on the justification that it would ensure consumer protection and transparent labelling. However, research suggests consumers are not confused by these terms, and existing EU regulation around labels already protects them. This decision also affects how consumers prepare and enjoy sustainable alternatives to beloved dishes. “By restricting plant-based labelling, the EU single market is also undermined as such restrictions introduce administrative complexity, especially given the diversity of culinary traditions and languages across Member States.”, said Jasmijn De Boo, Global CEO of ProVeg International. 🌱 What does this mean for plant-based products? Restrictions could mean more bureaucracy for plant-based alternatives, while also hindering Europe’s food innovation and competitiveness, as Europe is the biggest consumer market globally for plant-based meat alternatives. ⏭️ What comes next?  While the proposal was voted on by the majority of members, the final text still needs to be negotiated with the governments of the 27 member-states and the European Commission and decide whether the Parliament’s position will become law. 🔗 Learn more about ProVeg’s positioning: https://lnkd.in/diayq2TW #ProVeg #FoodSystems #SustainableFuture #FoodLabelling

🌍 Why the “meat-term” debate matters more than it seems Continued patterns of agricultural production and consumption are pushing against planetary boundaries. The naming debate might appear semantic, but in my view it’s one of many levers in shifting toward more sustainable dietary systems. As someone who explored meat nomenclature in my Master’s thesis, I’ve seen first-hand how labels like “burger”, “steak”, or “sausage” for plant-based alternatives do more than just sound familiar. They: 1. Boost recognition, reducing perceived strangeness or fear around trying something new; 2. Increase consumer willingness to try, because these familiar terms act as mental short-cuts for what people expect; 3. Help bridge the gap between novelty and normality in purchasing behaviour. When sensory attributes (taste, texture) and health/environmental cues are held constant, consumers still tend to favour items with meat-like terms. My concern is that removing meat-related terminology may lower initial interest and slow the adoption curve. It may take longer, or require more marketing or education, to achieve what a familiar name can more quickly facilitate. I'm hoping for regulatory frameworks that balance clarity and transparency with innovation and consumer acceptance, not ones that inadvertently make sustainable choices harder to market or more confusing for consumers

Meet Jesper Zeihlund, Founder and Executive Chairman of the Association for Local Foods in Denmark! This interview is part of the EU4Advice Advisors’ Campaign, showcasing the voices of key actors driving sustainable innovation in European food systems. He is a leading advocate for short food supply chains and local value creation. Jesper bridges practice and policy, connecting producers, networks, and institutions to turn strategic visions into real-world action. Through his leadership, the Association has become a national platform for collaboration and innovation, strengthening the link between farmers, consumers, and policymakers in building more sustainable and resilient food systems. 👉 Read the full interview to learn how Denmark is shaping the future of local food and community-driven value creation. https://lnkd.in/dS6uSgnR #EU4Advice #SustainableFoodSystems #LocalFood #Innovation Innogestiona Ambiental

𝗛𝗼𝘄 𝗰𝗮𝗻 𝘄𝗲 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗲 𝘁𝗵𝗲 𝗳𝗼𝗼𝗱 𝗯𝘂𝘀𝗶𝗻𝗲𝘀𝘀? 🌱 Food production is unsustainable – new technologies are designed, but not yet commonly accepted. We work on practical tools to support eating behaviour change. 🎓 Meet Elfat D. Drenica, International Business student. His bachelor thesis explores 𝗽𝗲𝗿𝘀𝗼𝗻𝗮𝗹 𝘃𝗮𝗹𝘂𝗲𝘀 influencing the decision to adopt 𝗰𝘂𝗹𝘁𝗶𝘃𝗮𝘁𝗲𝗱 𝗺𝗲𝗮𝘁 in Germany. He focuses on the role of consumer values in their eating behaviour and how companies can align their messaging accordingly. Elfat’s research connects closely to companies like Mosa Meat and RespectFarms, the pioneers in cultivated meat, whose products are expected to reach consumers soon. His focus on the German market highlights the opportunities and barriers for acceptance in a country where tradition and security play a great role. 👉 Elfat defines communication strategies that bring cultivated meat from the bioreactor to the plate. Lena Böhler Dr. Sonja Floto-Stammen #BusinessInnovation #FoodInnovation #AgriFoodInnovation #FoodTransition #SustainableFood #FutureOfFood #CultivatedMeat #CellBasedMeat #AlternativeProteins #ProteinTransition #FoodTech #AgriTech #ValuesResearch #ConsumerBehaviour #ValueCentric #MarketingInnovation #SustainableBusiness #moralfoodgame

𝗪𝗲 𝗮𝗿𝗲 𝗱𝗲𝗹𝗶𝗴𝗵𝘁𝗲𝗱 𝘁𝗼 𝗮𝗻𝗻𝗼𝘂𝗻𝗰𝗲 𝘁𝗵𝗲 𝗹𝗮𝘂𝗻𝗰𝗵 𝗼𝗳 𝗧𝗲𝗮𝗴𝗮𝘀𝗰 𝗙𝗼𝗼𝗱 𝗥𝗲𝘀𝗲𝗮𝗿𝗰𝗵 𝗣𝗿𝗼𝗴𝗿𝗮𝗺𝗺𝗲 𝗟𝗶𝗻𝗸𝗲𝗱𝗜𝗻 𝗽𝗮𝗴𝗲! This new page will spotlight the science, infrastructure, and collaborations driving innovation in Ireland’s food sector. It will feature cutting-edge research in food science, nutrition, processing, and sustainability, along with the people and partnerships that make it possible. Follow us to explore how Teagasc Food Research Centres in Moorepark, Co. Cork and Ashtown, Dublin are advancing sustainable, high-quality food production through science-driven innovation and industry collaboration. Let’s connect, share, and grow the future of food together. #Sustainability #FoodInnovation #FoodResearch #FoodIndustry

🌾𝐎𝐚𝐭 𝐩𝐨𝐭𝐞𝐧𝐭𝐢𝐚𝐥 𝐞𝐱𝐩𝐥𝐨𝐫𝐞𝐝 𝐢𝐧 𝐁𝐞𝐥𝐠𝐢𝐮𝐦! Our Head of Research and Development Jussi Loponen and Head of Product Development Juhani Sibakov brought Fazer’s insights to the Food Oats Conference in Leuven, Belgium. “Oats play a strong role in Fazer’s strategy, and we are doing a great deal of our own research and development work with them. In my presentation, I focused on providing researchers with guidance on oat-related research needs that are essential from the food industry’s perspective. There is still a lot of untapped potential in oats,” Loponen explains. 🔎 The conference gathered together around a hundred oat researchers and experts from around the world. “Events like this play an important role in strengthening collaboration between research and industry. It’s been inspiring to hear the latest findings and connect with experts across the industry. By working closely with the research community, we can develop even more sustainable and nutritious oat-based products,” says Sibakov. #foodwithapurpose #oatsfoodconference #fazerlab #fazermills #fazerbakery