First watch this introduction to the EU Green Deal here
Then watch this introduction to Greencomp here

Universidad CEU-San Pablo

Our goal is the environmental and nutritional sustainability, for the promotion of conscious and intelligent food choices. That is from where our project comes from: Spoontin, the edible spoon.

Spoontin, the brilliant combination of “Spoon” and “Spuntino” (snack in italian), is the new tasty, healthy snack that radically changes the idea of the classic breadstick. It is a savory spoon-shaped cracker (pepper and tomato-oregano versions), that can be consumed as it is or together with mousses, cheese, and sauces. The product is eco-friendly, and it has been developed following the circular economy principles. Because of its spoon-like shape, it can be used to consume hot and cold food, which can reduce plastic usage. In addition, it contains a special type of barley flour obtained by the brewer’s spent grain. The latter is normally highly rich in water, making it difficult to stock and preserve for brewers and beer companies, and for this reason it is their main by-product. Indeed, along with spoontin, we have also developed a low environmental impact system, with a discontinuous superheated steam drying machine, that allows us to collect brewer’s spent grain to obtain this new special flour. In combination with other types of flours, it can be used to prepare a big variety of bakery products. In particular, our outstanding snack has also an interesting nutritional profile: it contains high amount of fiber- more than 6 g per 100 g of product -, as a single portion (24 g) is able to satiate, bringing great benefits to the body (e.g. decreasing the gastric emptying speed and reducing the assimilation of simple sugars and lipids). It also contains betaglucans, useful in maintaining the normal cholesterol blood levels. Giving its outstanding properties, Spoontin is the perfect gourmet and finger-food product that meets the modern market trends and costumer’s needs in terms of quality, healthiness and environmental sustainability. We care about human health and the planet, and so eating consciously is a great responsibility: Spoontin, the groundbreaking snack for a small break moment!

PhD student at campus Bio-medico university of Rome

See information about the Erasmus+ Blended Intensive Programme (BIP) here

The British diet has undergone a substantial transformation over the last few decades, with the traditional ‘meat and two veg’ being replaced by a wide variety of meat- and plant-based dishes. Because of this, we don’t actually have an up-to-date understanding of exactly what people are eating. One person’s ‘vegan’ diet may vary significantly from that of another person. The Feeding the Future (or FEED) Study aims to rectify this, by asking 5000 UK residents – of all diets – about their eating habits and motivations. Ultimately, this may help researchers better understand the links between diet and health, and could even help to inform dietary guidelines.

Senior Nutritional Epidemiologist. University of Oxford

See information about the Erasmus+ Blended Intensive Programme (BIP) here

 Most are likely to agree that the dietitian profession is associated with food, proper nutrition, and health care. But in reality, the profession of a dietitian is universal, the knowledge gained is applied widely. Students studying Dietetics at Vilnius University of Applied Sciences acquire entrepreneurial competencies as well and apply knowledge/experience in the business world already during their studies. This lecture introduces and provides a real example of how dietitians in Lithuania apply their knowledge and competencies in the cooperation with the business company. During this lecture, participants will learn how health-friendly meals are introduced in the gas station network, and how the whole process takes place until the final result, which was highly valued not only by dietitians themselves but also appreciated by the business enterprise leaders and customers. 

 Most are likely to agree that the dietitian profession is associated with food, proper nutrition, and health care. But in reality, the profession of a dietitian is universal, the knowledge gained is applied widely. Students studying Dietetics at Vilnius University of Applied Sciences acquire entrepreneurial competencies as well and apply knowledge/experience in the business world already during their studies. This lecture introduces and provides a real example of how dietitians in Lithuania apply their knowledge and competencies in the cooperation with the business company. During this lecture, participants will learn how health-friendly meals are introduced in the gas station network, and how the whole process takes place until the final result, which was highly valued not only by dietitians themselves but also appreciated by the business enterprise leaders and customers. 

Vilnius University of Applied Sciences, Lithuania