The main objective of the webinar was to address the role of research and innovation in delivering the European Commission and UN SDGs objectives on food safety, adaptation to climate change, and improving the tolerance of crops and livestock to stress, drought, and floods. It presented successful examples of food safety projects from the Czech Republic and Lithuania, as well as the role of the Joint Research Centre (JRC) in stimulating innovation and protection of consumers and citizens and the role of the European Institute of Innovation and Technology (EIT) Food. The topic attracted more than 50 participants from different EU countries, as well as associated countries.

The webinar was kicked off by Simonas Šatūnas, Acting Permanent Representative of Lithuania to the EU, who presented objectives of the mission Soil in the new programme Horizon Europe (“Caring for Soil is Caring for Life”). The mission aims to bring together researchers, research institutions, and companies to cooperate on new projects.

Milda Krauzlis talked about activities of EIT Food, which aims to support innovations in the field of food to create innovative solutions. EIT Food has got 6 strategical objectives: (1) transparency in supply chain; (2) creation consumer-valued food for healthier nutrition; (3) build a consumer-centric connected food system; (4) enhance sustainability; (5) education; (6) support entrepreneurship and innovation. She also presented programme RisingFoodStars, which is focused on start-ups in the field of food and she pointed out the problem with connection with Central and Eastern Europe, where EIT Food’s activities are not yet developed sufficiently. EIT cooperates with the regional level through its 15 EIT Hubs, of which one is also situated in the Czech Republic at the University of Chemistry and Technology Prague.

Joerg Stroka described the role of the JRC in the field of food safety. The JRC operates two research laboratories in Ispra and Geel. One of the examples he presented was their research on the radioactivity of food, which is being conducted in an underground laboratory. JRC also investigates frauds in food caused by substitution or mislabelling of products. Moreover, they also publish guidelines and proficiency tests for genetically modified products.

Dalibor Húska from Mendel University in Brno focused in his presentation on innovations in agriculture called Food Revolution 4.0. He introduced technologies such as CRISPR/Cas, 3S bio-printing, smart farming, microalgae biotechnologies. He mentioned current barriers to each solution, such as technical difficulties and extreme weather, and pointed out that humans are still needed in dealing with these technologies.

Alvija Šalaševičené from the Kaunas University of Technology presented her work in SCAR Working Group (Standing Committee on Agricultural Research) and FIT4FOOD2030. She noted that antibiotic resistance and climate change are the biggest challenges in the future. Biodiversity is the driver for the ecosystem and a fundamental part of the food chain future. For that reason, we need a food chain which takes in account biodiversity.

Giorgia Raci talked about company Mimica’s project, which can have a significant impact on the reduction of food waste. The Mimica Touch is a special sticker to be placed on the product, which can tell us whether is the product eatable/drinkable based on temperature and type of product. It is made from natural resources and does not harm the environment. Mimica is currently developing stickers for dairy products and juices.

The programme is available here and speakers’ presentations are available below:

• Milda Krauzlis – EIT Food
• Joerg Stroka – Joint Research Center
• Dalibor Húska – Mendel University, CZ
• Alvija Šalaševičienė – Kaunas University of Technology, LT
• Giorgia Raci – Mimica, UK