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Rethinking packaging for circular and sustainable food supply chains of the future (CIRCUL-A-BILITY; COST Action CA 19124).
Project
Project code: MRI-FL-08-XXX COST
Contract period: 01.10.2020
- 31.10.2024
Purpose of research: Networks and research co-ordination
COST (European Cooperation in Science and Technology) is an intergovernmental organisation, facilitating working connections within the countries and outside of the EU. COST Actions are bottom-up science and technology networks bringing together research activities that boost research, innovation and careers. Over a period of four years participants have time to build the necessary network capacity to engage collaboration and to arrive at high-quality follow-ups. The action is centred on sharing, creation, dissemination, application of knowledge and funding network activities. The topics are chosen by proposers and the scientific management decisions are entrusted to the Action Management Committees. The Management Committee Members coordinate, implement and manage the activities and the funding of a cost action through a range of Networking Tools as Meetings, Workshops, Conferences, Training Schools, Publications and so on. The view is on achieving the Actions`s scientific and technological objectives. The main aim of the COST Action “Rethinking packaging for circular and sustainable food supply chains of the future (CIRCUL-A-BILITY; CA 19124) is to organize a food specific pan- European network of actors involved in all aspects of food packaging addressing the major technical and nontechnical challenges for implementation of circularity, minimization of food waste and improvement of sustainability of food packaging in future supply chains. Data and information will be shared on the consequences of specific food product – packaging interactions keeping the behaviour of consumers in focus. The actors are involved in all aspects of food packaging, including material scientists, food scientists, industry end-users, consumer scientists and policy makers.
Section overview
Subjects
- Food Processing
- Communication Sciences
- Nutritional behaviour
