The goal of the project is the creation of innovative food packaging, which will facilitate the transport of food “in a package” (delivery, take away menus) and at the same time will address the challenges of sustainability in the context of the circular economy.
Deipnosophistiorion and Merla Pack collaborated and took part in the open invitation of the European Institute of Innovation and Technology for Food (EIT Food) to the American College of Greece, which was selected.
The goal of the project is the creation of innovative food packaging, which will facilitate the transport of food “in a package” (delivery, take away menus) and at the same time will address the challenges of sustainability in the context of the circular economy.
The Deipnosophistrio has adopted a model of work and use of materials that respects both nature’s resources and human needs.
We strictly follow the sustainable model in our kitchen in order to create in the consciousness of our customers the importance of sustainability (and) in gastronomy. This happens by following specifications and protocols to protect the environment and eliminate waste.
For this reason, we control the amount of raw materials we order and store depending on the dynamics and the attendance of customers, so that they do not end up in the garbage due to overaccumulation and spoilage, but we also make sure that the remains of the dishes are not thrown in the garbage but are used as fertilizers to recycle their nutrients.
The project was coordinated by the University of Warsaw and, apart from Greece, research groups from Bulgaria, Italy and Lithuania participated.
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