Eco-design for the Development of Sustainable Food/Gastronomic Products

Service Description:
Methodologies to integrate sustainability criteria into the design and development of food/gastronomic products and services. Incorporation of eco-design principles in product development, including environmental and nutritional impact assessments (ingredients, processes) using methodologies such as Life Cycle Assessment (LCA).

Service Objectives:

1. Reduce the environmental impact associated with food production.

2. Decrease food waste by improving raw material utilization.

3. Ensure regulatory compliance and support sustainability commitments.

Client Benefits:

1. Evidence-based insights to support better decision-making (e.g., identifying more sustainable alternatives).

2. Differentiation, market positioning, and improved reputation through sustainable practices.

3. Alignment with regulatory frameworks and sustainability standards.