URJC - STRATEGY FROM FARM TO FORK. Towards healthier and more sustainable food in Europe

Full capacity


Lunes, 9 de mayo, de 10:00 a 12:00 y de 12:00 a 14:00 h.

Laboratorio 201, edificio de Laboratorios II

The Scientific Culture and Innovation Unit (UCC+I) and the Research Group in Analytical Chemistry applied to the environment, food and drugs (GQAA-MAF) of the Universidad Rey Juan Carlos (URJC) organize this theoretical-practical workshop: The theoretical part will deal with the following aspects related to the farm-to-table strategy (1 hour): 1. Promote more sustainable food consumption and healthy diets 2. Front-of-pack nutrition labeling and sustainable food labeling 3. Reduce food loss and waste 4. Fight food fraud in the supply chain The practical part will consist of games (gymkhana type) that will be developed in the university laboratories and students will carry out in groups (1 hour).