Current Position Head of Innovation, Nestlé Research Center, Switzerland Kurt Gebruers, PhD Interim Director of Education Main Responsibilities Implementation of the education strategy, management of the education portfolio Current Position Coordinator LFoRCe, KU Leuven, Belgium Management Team (Directors) – EIT Food LE Director of Innovation Director of Education Director of Business Creation Director of Communication Director of CLC Central Director of CLC West Director of CLC North-West Director of CLC North-East Director of CLC South COO

1. t
Leuven I 25 January 2018
EIT Food
CLC West
Networking Event
Maarten Van Oort
Director CLC West
EIT_Food #foodinnovation

2. t
EIT Food CLC West
Networking Event
Maarten Van Oort
Director CLC West
25 January 2018 I Leuven Belgium

3. The EIT Food community
5 innovation hubs
Co-location Centers (CLCs)
Leuven (BE-FR-CH)
Reading (UK-IE-IS)
Madrid (SP-IT-IL)
Munich (DE-NL)
Warsaw (PL-NO)
Core partners
Industry
Higher education
Research
RisingFoodStars
Start-ups
Network partners
Civil society
Regional and public authorities
Industry

4. Network
What is a Network?
• An arrangement of intersecting horizontal and vertical lines (spiderweb).
• A group or system of interconnected people or things.
What is Networking?
• In information technology, networking is the construction, design and use of a network,
including the physical items (cabling, hub, bridge, switch, router, etc.), the selection and
use of protocols and computer software for using and managing the network
• Connecting/operating with a network (e.g. railways).
• Interact with others to exchange information and develop professional (or social) contacts.

5. Current Network of CLC West (B/F/CH)
CORE PARTNERS NETWORK PARTNERS RFS PARTNERS (START-UPS)
KU Leuven (B) Boerenbond (Farmers Union) (B) Ecorobotix (CH)
Colruyt Group (B) Vlaamse Visveiling (Flemish Fish Auction) (B) Flatev (CH)
Puratos (B) Greenyard Foods (B) FoodPairing (B)
EUFIC (B) GS1 Belgium & Luxembourg (B) Gamaya (CH)
Sodexo (F) Global Alliance for Improved Nutrition (CH) MonPotager (F)
Roquette (F) Imec (B) Morphotonix (CH)
Nestlé (CH) Kellogg’s Benelux (B) Porphyrio (B)
Givaudan (CH) EuroFIR (B) QualySense (CH)
Bühler (CH) ECSITE (Eur. Org. of Science Centres and Museums) (B) RethinkResource (CH)
ETH Zürich (CH) Africa Museum (B)
EPFL (CH) VOKA Vlaams-Brabant (Chamber of Commerce) (B)
Wagralim (B)
Swiss Food Research (CH)
UC Louvain (B)
Stad Leuven (City of Leuven) (B)
Provincie Vlaams-Brabant (Province of Belgium) (B)
Dow Europe (CH)
ILVO (B)

6. EIT Food CLC West Network Event - Agenda
25 January,
Leuven, Belgium

7. t
January 2018
EIT_Food
Jan Delcour
Member, EIT Food Supervisory Board
Chairman LFoRCe, KU Leuven
Kurt Gebruers
Former member, Interim Management Team EIT Food (2015-2017)
Member, EIT Food CLC West Board
Coordinator LFoRCe, KU Leuven
EIT FOOD and CLC West:
a State of the Matter

8. EIT’s Knowledge and Innovation Communities
EIT Climate-KIC EIT Digital EIT InnoEnergy
EIT Raw Materials EIT Health

9. EIT’s Knowledge and Innovation Communities
EIT Climate-KIC EIT Digital EIT InnoEnergy
EIT Raw Materials EIT Health EIT Food

10. t
FoodConnects
History and set-up

11. t
11
From brainstorm ….
Freising (Germany) March 23 2015

12. t
10 billion people by 2050

13. t
3 billion overweight, 2 undernourished

14. t
25% of our food is wasted

15. t
25% of greenhouse gas emissions
70% of freshwater withdrawals

16. t
Fragmented supply chain
Low consumer trust & transparency

17. t
Lack of entrepreneurial culture
Limited digitalisation Skills gap

18. t
Mission
FoodConnects mission is
to catalyse the transformation of the food system
and effectively meet the global food sector demands
of present and future generations
by building, managing and empowering
a sustainable and trusted multi-stakeholder community
with a central role for the consumer.

19. t
Proposal phase - FoodConnects

20. t
Timeline proposal phase (FoodConnects)
…. but already activities started in 2011 by a number of stakeholders

21. t
21
From brainstorm to FoodConnects KIC proposal
Freising (Germany) March 23 2015 Bidbook submitted July 14 2016

22. t
Effective governance led to FoodConnects proposal
Governance
• Governance
model
• Legal entity (Legal
Team)
• Partner
rights/obligations
• Organisation and
management
structure
• Tax
• …
Innovation
• Strategic
framework
(vision)
• Activity streams
and flagships
• Impact
• Innovation
projects (priority
areas and
selection process)
• …
Education
• Education activities
(target group
specific)
• Contribution to KPI
and KIC business
model
• Contributing to
interfaces
• …
Working Groups
Financials
• Financial planning
• Financial
sustainability
• Cash flow
planning
• …
Partnership
• Partnership
building
(selection,
commitment
building, value
proposition etc.)
• RisingFoodStars
• CLC strategy &
infrastructure
• Support
relationship
holder
Communication
• Communication
strategy
• EIT brand building
• Outreach &
dissemination
• Synergies with
other EU initiatives
• …
Consortium
• Decision taking body
• Shareholders
Steering Committee
• Overall supervision
• Proposal outline and
reviews
• KPI (aggregated) Report progress
and results
Manage timelines and
interfaces, steer and
monitor process
Set agenda and prepare decisions
Business Model
• FoodSparks
• Business model
(general)
• “innovation
accelerator”
(Entrepreneurial
support)
• IP
• Related KPI
• …

23. t
FoodConnects
Core partners, start-ups, network
partners & regional innovation hubs (co-
location centers, CLCs)

24. t
Building the FoodConnects ecosystem
• The 4 C’s – partnership criteria – of FoodConnects
• Capability
• excellence in research, innovation, education,
technology, business aspects, …
• Complementarity
• Know-how, technology, market coverage, …
• Commitment
• people, financial, change agent, …
• Connectivity
• geography, value chain coverage, stakeholder
network, access to consumers, …

25. t
Towards an impactful FoodConnects consortium…

26. t
Towards an impactful FoodConnects consortium…

27. t
Towards an impactful FoodConnects consortium…

28. t
Towards an impactful FoodConnects consortium…

29. Towards an impactful FoodConnects consortium…

30. Towards an impactful FoodConnects consortium…

31. Text
Text
… able to transform our food system…

32. Text
Text
… able to transform our food system…

33. t
… through its 5 regional innovation ecosystems (CLCs)
5 Innovation Hubs -
Co-Location Centers (CLCs)
Leuven (BE-FR-CH)
Reading (UK-IE-IS)
Madrid (SP-IT-IL)
Munich (DE-NL)
Warsaw (PL-FI)
Core Partners
Industry
Higher education
Research
RisingFoodStars
Start-ups
Network Partners
Civil society
Regional and public authorities
Industry and research stakeholders

34. t
… with their highly innovative core partners,…

35. t
… transformative RisingFoodStars start-ups,…

36. t
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 Nutrition (GAIN) (CH)
Interuniversitair Micro-Electronica Centrum (IMEC) (B)
Kellogg’s Benelux (B)
European Food Information Resource (EuroFIR) (B)
Eur. Org. of Science Centres and Museums (ECSITE) (B)
Africa Museum (RMCA) (B)
Wagralim (B)
Swiss Food Research (CH)
UC Louvain (B)
Stad Leuven (City of Leuven) (B)
Provincie Vlaams-Brabant (Province of Belgium) (B)
ILVO (B)
… and regional network partner community

37. t
• Highly complementary academic and business partners offering an
environment to boost consumer-driven innovation in a value chain perspective.
• Strong competence base on, but not limited to, plant derived commodities,
ingredients, foods and drinks.
• Leading experienced and innovative actors developing and providing
• technologies to move agriculture forward,
• cutting-edge processing technologies from post-harvest storage to consumer goods,
• superior ingredients and formulations for high-quality and nutritious foods,
• texture, flavour and taste solutions to delight customers and consumers,
• science-based nutrition and health solutions for wellness and pleasure at all stages
of life and
• quality-of-life food services.
• State-of-the-art (micro-)pilot-scale facilities, test farms and greenhouses to
develop novel technologies, processing solutions, ingredients and products in a
wide range of application areas.
CLC West community - strengths (1)

38. t
• Infrastructures to actively engage with consumers to introduce healthy, tasty
and sustainable food choices (access to almost 960,000 consumers), including
test kitchens, high-tech co-creation labs, real-life consumer environments (retail
& catering) and test panels.
• Strong expertise and platforms to communicate science-based information on
nutrition and health, food safety and quality to better inform consumers.
• Infrastructures to actively engage with patient groups (university hospitals).
• Partner’s engagement in programmes tackling malnutrition in developing
countries.
• Strong competence base in additive manufacturing, ICT, big data analysis and
security, human smart device interaction, engineering, machine
design/automation, consumer behavioural research, ‘omics’ and food
ingredient regulations.
• Business accelerator activities in highly entrepreneurial ecosystems and reach
out possibilities to more than 11,000 SMEs and small craftsmen's businesses.
CLC West community - strengths (2)

39. t
EIT Food start-up and implementation
phases

40. t
FoodConnects selected by EIT to set-up EIT FOOD

41. t
EIT Food start-up phase – Start-Up Grant (SUGA)
• Legal readiness
• Setting up KIC and CLC legal structures
• Development of KIC Partnership agreements (EIT Food – CLC collaboration
agreement, consortium agreement, sub-granting agreement, …)
• Endorsement and signature of the Framework Partnership Agreement (FPA)
• Development of EIT Food strategic agenda
• Operational readiness
• Recruitment and appointment of CEO and other KIC core staff
• Setting up operational functions at the KIC legal entity and CLC level
• Development and submission of first business plan
• Setting up KIC’s communication policy
• Other activities
• Setting up IP policy and board
• First activities for innovation, business creation, education, citizen
engagement, RisingFoodStars and FoodSparks
• Development of RIS strategy
• Development of financial sustainability strategy

42. t
Engaging the EIT Food
community: key events
Bilbao
22-23 Feb ’17
Warsaw
7 Sept ’17
Budapest
17 Nov ’16Munich
20 Dec ’16
Budapest
22 Nov ’17
FoodConnects wins bid for KIC EIT Food
Start-up EIT Food
1st business planning cycle
Defence first business plan

43. t
2017
22/23 February 2017
Matchmaking Event
Market innovation place
Mid April/Mid May
Partners submit
proposals
End of March
Deliver first
sketch of
proposals
November
Decision on
Grant by EIT
Mid April
Evaluation of
sketches by
Directors
2018
June
Evaluation of
proposals by
external reviewers
January
Executing
Business Plan 2018
December
Finalize the Business
Plan 2018
September
Submit Business
Plan to EIT
Start Early Bird
Activities
EIT Food’s first business planning cycle

44. t
45
Submission of EIT Food Strategic Agenda & Business
Plan 2018 – an important milestone
Strategic Agenda & business plan 2018
submitted, September 15 2017
Freising (Germany)
March 23 2015
Bidbook submitted
July 14 2016

45. t
Further steps in business plan implementation
7 September
Partner Assembly
approval of
BP2018
2017
22 September
Address formal
compliance issues
from EIT
15 September
Submit BP2018
to EIT
28 February (?)
Specific Grant Agreement
signed between EIT and
EIT Food
23 October
EIT reviews
results
of BP 2018
2018
1 January
Start of the
implementation of
BP2018
31 March (?)
Partner Grant
Agreement signed
between EIT Food
and partner
24 October
EIT Food response
to factual errors
(might require partner input)
27 October
EIT sends rework
requirements to EIT Food
30 November
Partners informed
about final
proposal status
22 November
EIT hearing and
final budget
7 December
Final BP2018
to EIT
30 June (?)
Pre-payment
to partner

46. t
The Strategic Agenda will guide us for the next 7 years
• Spirit “FoodConnects”
• Feedback from hearings
• Contribution from the
entire network and value
chain
• Learnings from other KICs
COMMUNICATION
INNOVATION
BUSINESS CREATION EDUCATION
CONSUMER
CENTRICITY

47. t
Ready for the next steps
Bilbao
22-23 Feb ’17
Warsaw
7 Sep ’17
Reading
21-22 Feb ’18
Leuven
16 Jan ’18/
25 Jan ’18
Budapest
17 Nov ’16Munich
20 Dec ’16
Budapest
22 Nov ’17
FoodConnects wins bid for KIC EIT Food
Start-up EIT Food
1st business planning cycle
Defence first business plan
Implementation first business plan
2nd business planning cycle

48. t
EIT Food
Management and governance

49. 50
Management and governance structures
EIT Food Partner Assembly (PA)
Supervisory Board (SB)
EIT Food ivzw (KIC LE)
CEO
Director
Innovation
Director
Business
Creation
COO
Director
Education
Director
Communic
ation
Director
CLC Central
CLC Board
Director
CLC West
CLC Board
Director
CLC North-
West
CLC Board
Director
CLC North-
East
CLC Board
Director
CLC South
CLC Board
EIT Food Policy
EIT RIS
Advisory Councils
EIT Food Policy
EIT RIS
Ancillary Committees
Citizen Participation Forum on Food

50. t
(Interim) Supervisory Board – EIT Food LE
Prof. Dr. Christine Williams
CLC North-West
Current Position
Professor of Human Nutrition,
Director Food, Agriculture and
Health, University of Reading
Prof. Dr. Jan Delcour
CLC West
Current Position
Chair of the Leuven Food Science
and Nutrition Research Centre,
KU Leuven
Prof. Dr. Peter van Bladeren
Chair Board
Former Position
Vice President Nestec S.A, Global
Regulatory & Scientific Affairs
Bogdan Tyrybon
CLC North-East
Current Position
COO Maspex Wadowice Group
Prof. Dr. Thomas Hofmann
CLC Centrum
Current Position
Senior Vice President Research &
Innovation, TUM
David Shem Tov
CLC South
Current Position
Research Development Manager,
Technion (Israel Institute of
Technology) Research & Development

51. t
Interim Management Team (C-level) – EIT Food LE
Ellen De Brabander, PhD
Interim CEO
Main Responsibilities
Management of the KIC
and its operations,
high level representative,
external relations
Current Position
Senior Vice President
R&D Global Nutrition,
PepsiCo, Switzerland
Klaus Beetz
Interim COO
Main Responsibilities
Operational execution,
business planning and
project selection
Current Position
Senior Management,
Head of external cooperation
EU, Siemens, Germany
Frank Segebarth
Interim CFO
Main Responsibilities
Financial planning and
reporting, financial
sustainability, third party
funding
Last Position
Group Director of Finance, IT
and Legal Affairs, Puratos
(retired), Belgium

52. t
Management Team (C-level) – EIT Food LE
Margaret Bath, PhD
CEO
Main Responsibilities
Management of the KIC
and its operations,
high level representative,
external relations
Lieven Tack
COO
Main Responsibilities
Operational execution,
business planning and
project selection

53. t
Interim Management Team (Directors) – EIT Food LE
Begoña Perez-Villarreal
Interim Director of
Innovation
Main Responsibilities
Implementation of the
innovation strategy and calls for
proposals, management of
cooperation with and
complementarity to relevant
initiatives
Current Position
Business Director Food
Research, AZTI Tecnalia,
Spain
Mieke Vercaeren
Interim Director of
Communication
Main Responsibilities
Communication strategy
development, set-up
and maintenance of
communication
infrastructure/
maintenance
Current Position
Advisor Public Affairs
and Sustainability Colruyt
Group, Belgium
Prof. Dr. Jochen Weiß
Interim Director of
Education
Main Responsibilities
Implementation of the education
strategy and programmes as well
as of the academic network
within the KIC and beyond
Current Position
Head of Department Food Physics
and Meat Science, VP Research,
University of Hohenheim,
Germany
Dr. Thorsten Koenig
Interim Director of
Business Creation
Main Responsibilities
Implementation of the
business creation strategy
and programmes, management
of the involvement of
RisingFoodStars, management
of the network to European and
global entrepreneurial initiatives
Current Position
Vice President Flavour
Science, Givaudan,
The Netherlands

54. t
Management Team (Directors) – EIT Food LE
Dr. Thorsten Koenig
Director of Innovation
Main Responsibilities
Implementation of the
innovation strategy and calls for
proposals, management of
cooperation with and
complementarity to relevant
initiatives
Saskia Nuijten
Director of
Communication
Main Responsibilities
Communication strategy
development, set-up
and maintenance of
communication
infrastructure/
maintenance
Dr. Maarten van der Kamp
Director of Education
Main Responsibilities
Implementation of the education
strategy and programmes as well
as of the academic network
within the KIC and beyond
Benoit Buntinx
Director of Business
Creation
Main Responsibilities
Implementation of the
business creation strategy
and programmes, management
of the involvement of
RisingFoodStars, management
of the network to European and
global entrepreneurial initiatives

55. t
Kurt Gebruers
Interim Director
CLC West
Andrew Carlin
Interim Director
CLC North-West
Krzysztof
Klincewicz
Interim Director
CLC North-East
Thomas Becker
Interim Director
CLC Central
Begoña Pérez-
Villarreal
Interim Director
CLC South
(Interim) Management Team (Directors) – CLC level
Maarten van Oort
Director
CLC West
Andrew Carlin
Director
CLC North-West
Krzysztof
Klincewicz
Director
CLC North-East
NN
Director
CLC Central
Begoña Pérez-
Villarreal
Director
CLC South

56. t
Board – CLC West
Chris Thoen
Industry - CH
Current Position
Head of Global Science and
Technology - Chief Technology
Innovation Officer at Givaudan
Lieven Tack
Representative EIT Food
Current Position
COO of EIT Food
Filip Arnaut
Chair Board - Industry - B
Current Position
R&D Director at Puratos
Dr. Kurt Gebruers
Academia - B
Current Position
Coordinator of the Leuven Food
Science and
Nutrition Research Centre
(LFoRCe) at KU Leuven
Sergio Neves
Industry - F
Current Position
Head of Nutrition and Health R&D
at Roquette Group
Professor Dr. Laura Nyström
Academia - CH
Current Position
Associate Professor of Food
Biochemistry at ETH Zürich

57. t
EIT Food
Mission, challenges and
strategic objectives

58. Mission
EIT Food’s mission is
to catalyse the transformation of the food system
and effectively meet the global food sector demands
of present and future generations
by building, managing and empowering
a sustainable and trusted multi-stakeholder community
with a central role for the consumer.

59. Challenges Objectives
Overcome low consumer trust
Create consumer-valued food for healthier nutrition
Build a consumer-centric connected food system
Enhance sustainability through resource stewardship
Educate to engage, innovate and advance
Catalise food entrepreneurship and innovation
Low consumer trust & transparency
Distorted nutritional habits
Sustainability
Fragmented supply chain
Skills gap
Limited entrepreneurial culture

60. Grand Challenges
SO1: Overcome low consumer
trust
Can we build business models which monetize
transparency & other trust factors?
SO2: Create consumer-valued
food for healthier nutrition
Developing systems to provide personalised food
solutions for healthier living and address known health
risks
SO3: Build a consumer-centric
connected food system
Understand and develop the supply chain to deliver fair
and healthy products and services for consumers
SO4: Enhance sustainability
through resource stewardship
Transforming efficiency in primary food production
SO5: Educate to engage,
innovate and advance
• Educating the next generation
• Response-Able: Participative education for an
engaging food system
SO6: Catalyse food sector
entrepreneurship and innovation
Value chain: keep it smart & simple

61. Projects
EIT_Food #foodinnovation

62. Introduction
EIT Food has identified a number of challenges that it will address
using a carefully selected portfolio of activities:
• Threats to food sustainability,
• Distorted nutritional habits,
• Limited entrepreneurial culture,
• Fragmented food supply chain,
• Gap in talents, skills and social responsibility,
• Insufficient adoption of emerging technologies.
Projects (“Activities” in EIT parlance) along these lines will be at the heart of EIT Food.
Proposals for these will be solicited through a call process open to all members of EIT Food.

63. Thematic Areas and Principles
Meeting these challenges will require to combine aspects of innovation, education,
business creation, and communication in an integrated way.
• Innovation
• Education
• Business Creation
• Communication
All proposals must contribute to the strategic objectives of EIT Food:
• Overcome low consumer trust,
• Create consumer-valued food for healthier nutrition,
• Build a consumer-centric connected food system,
• Enhance sustainability through resource stewardship,
• Educate to engage, innovate and advance,
• Catalyse food entrepreneurship and innovation

64. Guidelines/eligibility criteria
• Each Activity of EIT Food should be executed by a consortium of partners of EIT Food,
preferably from both science and industry, representing different areas of the food
system and at least two different CLCs or countries.
• Each partner is expected to play a key role in the consortium towards achieving the
defined objectives.
• The duration of Activities should be between one and two years. If the activity runs for
more than one year it has to be reviewed and approved every year.
• One partner organisation needs to take the lead partner role, providing the Activity
leader of the overall Activity.
• The Activity leader is responsible for the deliverables and the impact of the overall
Activity.
• Non-partner organisations, like network partners, start-ups or SMEs, can be included in
project consortia as sub-contractors of partners. There is a cap of €60k for their share in
the project

65. Review Process and Selection Criteria
The review of the submission by a panel of external expert advisors according to the
following criteria:
• Strategic match with EIT Food and the functional pillars strategic agenda;
• Innovation and valorisation likelihood and potential of the underlying technology;
• Consumer centricity and co-creation;
• Added value and impact;
• Overall attractiveness and technical feasibility (for innovation activities) and business
viability
• Quality and feasibility of the activity plan (budget, tasks, deliverables, schedule);
• Partner commitment and European dimension, including involvement from EIT RIS
regions;
• SME/start-up involvement;
• Return on investment / contribution to the KICs sustainability.

66. 4 Functional Areas

67. 69
Education programmes:
a modern HR Development Concept
• EIT Food has designed an ambitious,
non-classical, modern educational
programme that focuses on various
stakeholders including
• the public
• professionals
• talented and motivated students
• These stakeholders are invited to
participate in activities that take place
in the three educational hubs
• The Academy
• The Beacon
• The Studio
The
Beacon
The
Academy
The
Studio

68. Communication programmes:
actively encourage the participation of European citizens
• Consumer centricity: we have adopted consumer participation
as key component in our activities (access & explore)
• Developing programmes and projects addressing the
needs of citizens, facilitate learning and experience new
products
• Making information available and accessible to large
consumer groups
• Partner communication: bringing together all KIC and
network partners, key industry stakeholders, policy makers
and scientific experts (network).

69. • Students
• Graduates with
a business idea
• Students /
• Entrepreneurs
• Entrepreneurs
developing their
business models
• Recently founded
Start-ups (with a business model)
• Seed / early phase
Start-ups
• Start-ups
• SME’s
• Innovation Grants
• Challenge-based
competitions
• Global Food
• Venture programme
• Accelerator
programme
• Access to finance
• Ventures Funding
• RisingFoodStars
• SME Elevator
Business Creation programmes

70. Empower consumers to self-monitor lifestyle and
health performance and enable informed healthier decisions and
sustainable consumption habits
Innovation programmes
Consumer-centric “fork-to-farm” approaches
to deliver personalised healthy food
at economies-of-scale associated with mass production
Digitalisation of the food system to boost a demand-driven, resource-
efficient food production and build trust by increasing traceability
and auditability of food quality, safety and authenticity
Transforming today’s linear “produce-use-dispose” model
into a circular bio-economy centered around the consumer
EIT Food
Assistant
Your
Fork2Farm
The Web
of Food
The Zero
Waste Agenda

71. EIT Food
The core business process of EIT Food is the grant cycle management:
• Defining a portfolio of Activities (the Call for Proposals)
• Proposing it with an associated budget to EIT (the Business Plan)
• Executing the Activities
• Reporting on their results to EIT to receive the final balance payment
of the awarded grant.

72. The Call for Proposals starts with
an Innovation Marketplace / Matchmaking Event
Here we want it to become clear:
- Who are our partners
- What do they want; goals, objectives, etc.
- What are they looking for (in terms of):
- Partner(s) & Partnerships
- Capabilities
- Knowledge
- Type of project(s)
- Etc.
Reading 21-22 February 2018

73. Grand Challenges
SO1: Overcome low consumer trust Can we build business models which monetize transparency & other trust
factors?
SO2: Create consumer-valued food
for healthier nutrition
Developing systems to provide personalised food solutions for healthier living
and address known health risks
SO3: Build a consumer-centric
connected food system
Understand and develop the supply chain to deliver fair and healthy products
and services for consumers
SO4: Enhance sustainability through
resource stewardship Transforming efficiency in primary food production
SO5: Educate to engage, innovate
and advance
• Educating the next generation
• Response-Able: Participative education for an engaging food system
SO6: Catalyse food sector
entrepreneurship and innovation
Value chain: keep it smart & simple

74. Role of Network Partners
• Network partners are organisations, government bodies, industries, etc. who have
expressed the intent to become part of the EIT Food Network at the very beginning of EIT
Food.
• Network partners do not have the right to submit project proposals and they do not know
which projects have been approved, which projects are currently running and which projects
are going to be proposed in this year’s call (for execution in 2019).
• Core partners do not always know the network partners and what these can contribute to
project.
• Network partners can contribute to projects as sub-contractor upon invitation by a core
partner and receive (limited) funding for such activities.
• Network partners can of course approach any of the core partners in order to express their
interest in collaboration and to highlight their capabilities.
• This networking event is meant to bring partners and network partners closer together.

75. t
Coffee break
EIT_Food #foodinnovation

76. t
Presentation of some projects
in CLC West
By the project leaders
EIT_Food #foodinnovation

77. Text
Text
MyFoodPortal
Sofia Kuhn
Head of Communication
EUFIC
CLC West Networking Event l 25 January 2018

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Text

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The world we live in now
• David “Avocado” Wolfe
• “the rock star and Indiana Jones of the
superfoods and longevity universe. The
world’s top CEOs, ambassadors,
celebrities, athletes, artists, and the real
superheroes of this planet—Moms—all
look to David for expert advice in health,
beauty, herbalism, nutrition, and
chocolate!”

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81. Trust is low

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Text
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Aim of MyFoodPortal
Engaging citizens as enthusiastic change agents through:
• Consumer collaboration platform
• Two-way community: dialogue between academia,
industry and consumers is at the core
• A place to interact and learn about a healthy lifestyle and
sustainable choices in the context of new technologies
• A place for start-ups and industry to gain feedback, co-
create and explore innovation drivers

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Some key findings
• People are unfamiliar with food technologies, they evoke negative
connotations and feelings of unnaturalness.
• Trust in food technologies can be increased by emphasising benefits and
safety, and through the use of trusted [personal] voices.
• People are more willing to trust when transparency and social
responsibility are demonstrated.
• People don’t visit specific websites apart from news sites. They search for
things they are interested in or scared of or they get their content from
social media feeds.
• The most successful online platforms are: personal, relevant, simple and
easy-to-use, visual, contain expert verified facts, word-of-mouth
marketing, linked to social media

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Cultivating Engagement:
a citizen participation forum on
Vertical Farming
Sofia Kuhn
Head of communication
Eufic
CLC West Networking Event l 25 January 2018

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Through citizen dialogue and co-creation activities, the
Citizen Participation Forum will explore the potential of
vertical farming technologies and its products to
address environmental sustainability & public health
and nutrition enhancement in high-tech food
production, with the central role of citizens as co-
creators in food valuation

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Partners
• Technical
University Munich
• Döhler
• Givaudan
• PlantLab
• EUFIC
• KU Leuven

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The Citizen Participation Forum
• Identify issues unearthed by vertical farming
• Cultivate relations between experts, policy-makers, industry and
consumer activists
• Engage groups ‘concerned’ with vertical farming particular issues
• Co-create new vertical farming concepts and publicity strategies

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Why a blog?
• They are personal, relatable, fun to read
• They have various authors & author-ownership of each article
• They provide diverse perspectives on a topic
• They break down complex concepts in a more exciting, understandable way
• They allow readers to have a voice as well, via commenting and reaching out
to authors

93. Questions?

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Text
PROVE
Valorisation &
functionalisation of
PROteins Vegetable Sources
Dr. Bram Pareyt
Sr. Research Manager Proteins
Puratos

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Partners
• Along the chain from farm to fork

96. Partners
• From different CLCs
Partners from 4 Co-location Centers
(CLCs) involved
CLC West (Puratos, Roquette)
CLC South (Grupo AN)
CLC Central (DIL, TUM)
CLC North-East (VTT, UH)
1 Rising FoodStars Member
ProLupin

97. Activity purpose
• “This innovation project aims at developing sustainable plant-based
protein ingredients, e.g. from new sources and/or by valorising existing
industrial side streams, for innovative bakery and patisserie applications.
• It will address consumer demands in terms of health, sustainability, and
nutritional and sensory quality and brings a step-change to new product
development with new raw materials, and cleaner and resource-saving
processes.”

98. Project funding
• EIT Food funded KAVA: 667.054 €
• Total KAVA: 889.405 €

99. Activity tasks
• Raw material sourcing, supply & study on technical & economical feasibility
• Fractionation & characterisation of raw materials
• Functionalisation of fractions
• Application testing
• Consumer surveys
• …

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Questions?
Contact:
Bram Pareyt
bpareyt@puratos.com

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Don’t be a food waster
Prof. Liesbet Vranken
KU Leuven
CLC West Networking Event l 25 January 2018

102. Rationale
An estimated 88 million tonnes of food is discarded every
year.
A large proportion is thrown away by households (47
million tonnes), but food is wasted at all stages of the food
chain - by producers, processors, retailers, and caterers
 How to reduce food waste?
 How to engage consumers to reduce food waste and
losses?

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Goal
Ultimate goal:
• reduce food waste at all levels in the food system
Specific goals:
• increase awareness of the role that consumers and
supply chain actors can play in combatting the food
waste problem and
• encourage action to significantly reduce waste
throughout the food supply chain

104. Set up protocol for consumer engagement
5 step approach
Consult
Explore
Co-create
Refine
Communicate
& engage

105. 1. Consultation
• Collect latest statistics on food waste
throughout the chain
• Assess consumers’ food waste awareness,
knowledge and behaviours through surveys
Consult
Explore
Co-create
Refine
Communicate
& engage
2. Exploration
• What is possible?
• Information from the academic world, food
waste experts

106. 3. Co-creation
• Citizen panels and focus groups
Consumers and key food chain actors re-
think proposed solutions based on their
needs and understanding of what is feasible
Consult
Explore
Co-create
Refine
Communicate
& engage
4. Refining
• Test and refining the solutions through
experiments in testsettings/stores

107. 5. Communication & engagement
• Develop protocol for roll out of large EIT
awareness and consumer engagement
campaign
Consult
Explore
Co-create
Refine
Communicate
& engage

108. Partners
• From different CLCs
Partners from 3 Co-location Centers
(CLCs) involved
CLC West (EUFIC, KU Leuven,
Puratos)
CLC Central (TUM)
CLC North-West (U Reading)

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Related education project
“Circular Food Generator Track”
• Competition which challenges
student teams of 3 Universities
to develop new, innovative
solutions for and from food
losses of production facilities
and retail activities
• The teams
• create new food products of the
food waste streams,
• compose a commercial business
case and marketing strategy
• evaluate impact on sustainability
Partners from 3 Co-location Centers
(CLCs) involved
CLC West (Colruyt, EUFIC, KU Leuven,
Puratos)
CLC Central (DIL, U Hohenheim)
CLC North-West (U Reading)

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Questions?
Contact:
Liesbet Vranken
Liesbet.Vranken@kuleuven.be

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Business Creation
activities
Benoit Buntinx
Director Business Creation
Leuven – January 25 2018

112. • Graduates with
a business idea
• Students / Researchers /
Entrepreneurs
• Entrepreneurs
developing their
business models
• Young
Start-ups
• Seed / early
phase
Start-ups
• Start-ups
• SME’s
• Innovation Grants
• Challenge-based
competitions
• Incubation
programme (2019)
• Accelerator
programme
• FoodSparks™
• Access to finance
• RisingFoodStars
• SME Elevator
Business Creation at a glance

113. Young
Entrepreneurs
Start-ups
SME
Network
EIT Food Partners
RisingFoodStars
Other KICs
Other EU / regional /
local association and
initiatives
Access to
Finance
EIT FoodSparks
VC Fund
Other third party
Access to Market
EIT Food
Accelerator
EIT Food Partners
Consumer Networks
Scaling Globally
Access to
Competence and
Technology
EIT Food Accelerator
EIT Food Education
Programmes
EIT Food Innovation
Programmes
EIT Food Partners (e.g. System
Labs. Mentoring, Coaching)`
Smart Entrepreneurial
Development
Strong connection
between EIT Food programmes
but each programme is fully open
to all candidates
Business Creation at a glance

114. • Graduates with
a business idea
• Students / Researchers /
Entrepreneurs
• Entrepreneurs
developing their
business models
• Young
Start-ups
• Seed / early
phase
Start-ups
• Start-ups
• SME’s
Innovation
Grants
• Incubation
programme (2019)
• Accelerator
programme
• FoodSparks™
• Access to finance
• RisingFoodStars
• SME Elevator
Business Creation at a glance

115. Innovation grants
• Objectives:
Building bridges between segments/activities
Support commercially useful ideas
Enabling implementation of solutions
• Grants/Prizes for:
• FoodSolutions
• Summer Schools
• Master / PhD Grants
• Accelerator competition
• SME Elevator workshops

116. Business Creation at a glance
• Graduates with
a business idea
• Students / Researchers /
Entrepreneurs
• Entrepreneurs
developing their
business models
• Young
Start-ups
• Seed / early
phase
Start-ups
• Start-ups
• SME’s
Accelerator
programme
• FoodSparks™
• Access to finance
• RisingFoodStars
• SME Elevator
• Innovation Grants
• Challenge-based
competitions

117. Accelerator Programme
• Objective : support 40 start-ups/year
• Target group : early stage start-ups
• Providing access to network,
technology / knowledge, market and
finance
• A structured scheme, executed at
European level
• Specific to address the challenges for
start-ups in the Agri-food Sector
• Leveraging and connecting with
regional activities

118. Accelerator Programme
4 locations
• Lausanne
• Reading
• Munich
• Tel Aviv
10 EIT Food founding
partners
& a total of 17 EIT Food
partners involved
CLC West
Puratos (BEL)
Givaudan (CH)
Bühler (CH)
Nestlé (CH)
EPFL (CH)
ETH Zurich (CH)

119. • Graduates with
a business idea
• Students / Researchers /
Entrepreneurs
• Entrepreneurs
developing their
business models
• Young
Start-ups
• Seed / early
phase
Start-ups
• Start-ups
• SME’s
• Innovation Grants
• Challenge-based
competitions
• Incubation
programme (2019)
• Accelerator
programme
FoodSparks™
• RisingFoodStars
• SME Elevator
Business Creation at a glance

120. FoodSparks™
• Objective: cornerstone of an integrated stragegy to
provide access to finance for start-ups
• Target: new / early stage start-ups
• A seed & early-stage Fund dedicated to creating
sizeable value by building world class new companies
in the agri-food sector
• FoodSparks invests at the most promising value
creation phase: from Seed-2-Growth
• A 10-year fund with a € 16 mio targeted commitment
(11 EIT Food partners + EIT Food)
• Creating a portfolio of +/- 20 companies

121. FoodSparks™
Development
phases
Ideas to
Technology
Technology to
Product
Product to
Market
Market to
Money
Asset class Public funding Seed Capital
Venture
Capital
Capital
Development
EIT Food Innovation
grants FoodSparks™
“EIT
Food”
VC Fund
Collaborations

122. • Graduates with
a business idea
• Students / Researchers /
Entrepreneurs
• Entrepreneurs
developing their
business models
• Young
Start-ups
• Seed / early
phase
Start-ups
• Start-ups
• SME’s
• Innovation Grants
• Challenge-based
competitions
• Incubation
programme (2019)
• Accelerator
programme
• FoodSparks™
• Access to finance
RisingFoodStars
Business Creation at a glance

123. EIT FOOD
EIT FOOD PartnerRFS Start-Up Club High Potential Start-Ups
RisingFoodStars

124. • Graduates with
a business idea
• Students / Researchers /
Entrepreneurs
• Entrepreneurs
developing their
business models
• Young
Start-ups
• Seed / early
phase
Start-ups
• Start-ups
• SME’s
• Innovation Grants
• Challenge-based
competitions
• Incubation
programme (2019)
• Accelerator
programme
• FoodSparks™
• Access to finance
SME Elevator
Business Creation at a glance

125. SME elevator
• Objective: Foster growth among SMEs as important
food system actors
• Providing information about relevant developments
(e.g. legislation, regulatory, technologies)
• Development of market opportunities
• Collaboration to leverage opportunities
• Implementation supported by InnoGrants

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RisingFoodStars
start-ups are
(the) key for innovation
Annick Verween
RisingFoodStars Manager
Leuven – January 25 2018
EIT_Food annickverween

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EIT Food partners:
transforming our food system together

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Challenges
Overcome low consumer trust
Create consumer-valued food for healthier nutrition
Build a consumer-centric connected food system
Enhance sustainability through resource stewardship
Educate to engage, innovate and advance
Catalyze food entrepreneurship and innovation
Low consumer trust & transparency
Distorted nutritional habits
Sustainability
Fragmented supply chain
Skills gap
Limited entrepreneurial culture

129. They have the …
• Means
• Ambition
• People
• Facilities

130. They don’t have the …
• Agility
• Ground-breaking
innovations
• Bright, out of box ideas

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EIT Food partners:
transforming our food system together

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EIT FOOD
EIT FOOD PartnerRFS Start-Up Club High Potential Start-Ups
• Agility
• Cross-cutting innovations
• Speed
• Access to network, technology
finance & experience
• Collaboration “at same eye
height”

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7
9
15

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• Smart weeding
• Intelligent weeding robots
• machine vision, field robotics,
embedded computing, knowledge on
weeding techniques
• Reduce or suppress herbicides
• www.ecorobotics.com

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• Artisanal personal baking system
• Bakery@home with consumer centric design
• Single servings in caps
• www.flatev.com

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• Market research automation
• Successful flavours of tomorrow
• Scientifically profiled ingredient database
and pairing algorithms
• Extensive trend & flavour know-how
• Global chef community
• cfi.foodpairing.com

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• Advanced crop analytics
• In-depth information about land and crops
• Hyperspectral imaging and big data
• www.gamaya.com

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• Platform farmer to consumer
• Webshop
• Locally cultivated vegetables & fruits
• Farmers cooperation
• www.monpotager.com

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• Authenticity of products
• Nano-engraved uncopiable holograms
• Food & drink packaging
• Moulding, sealing and laminating
• www.morphotonix.com

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• Farm business intelligence software
• IoT and big data
• Monitor and predict performance
and quality
• Integrated approach along chain
• www.porphyrio.com

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• High speed cereal diagnostics
• Q-Sorter®: single kernel robot
• Sorting and analysis
• Food quality and safety
• www.qualysense.com

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• Online marketplace
• Trade of side and waste
streams
• Producing and processing
companies
• Consulting
• www.rethink-
resource.com

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What’s in it for you?
• (Network) partner
• Contacts
• Collaboration opportunity
• Investment opportunity
• Start-up
• International context
• Network of industry & research institutes
• Access to (1) knowledge and technology,
(2) market and (3) finance
• Innovation support

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Annick Verween
Manager RisingFoodStars
Annick.verween@eitfood.eu
+32 492 340 759
More information?
https://www.eitfood.eu/start-ups/
EIT_Food annickverween

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Education
programmes
Maarten van der Kamp
Director Education EIT Food
Leuven – January 25 2018
EIT_Food #foodinnovation

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The
Beacon
The
Studio
Entrepreneurship
-oriented
(not what but
how)
Outreach-oriented
(not how but what)
Stakeholder Groups:
The Public, Professionals,
Students
Three educational hubs
Formal/credit based
education
(degree oriented)

148. In 2017:
Early bird activity: Entrepreneurship “Winter School”

149. Education
In 2018:
• Food System M.Sc and Global Food Venture Programme.
Curriculum and course development begins, contractual
framework is put in place.
• Small private online courses (SPOCs). Franchising approach
chosen – revenue creator. Up to 20 offerings.
• Rotating Workshop (SME Elevator). CLC driven activity in at
least 2 CLCs, Up to 7 offerings.
• Extra-Curricular Programme “Food Solutions”. 10-15
different offerings – very popular!
• Massive Open Online Course Repository: 8 courses in 2018,
>10 in 2019.

150. t
13-14h Networking lunch
14-17h Matchmaking
17-18h Networking drink
EIT_Food #foodinnovation
Conversationstarter helpdesk &
Wifi link info at reception desk

151. Innovate with us!
eitfood.eu