At a recent EIT Food Call, the ACG-RC via CoEFTL (CoE Food, Tourism & Leisure) was qualified to run for a second consecutive year the Consumer Engagement Labs (CEL) in Greece for 2023. EIT Food CEL is the largest food co-creation initiative in Europe, funded by Horizon Europe framework program. In 2019-2022, the co-creation processes involved 82 consumer panels and 43 companies from 16 European countries, who worked together to design, develop and introduce to the market 22 innovative food products.
In 2023-2025, the methodology will be applied to societal challenges linked to targeted nutrition and protein diversification. Labs in Greece was implemented by the CoEFTL and the leading food company E. J. Papadopoulos, aiming to develop and introduce to the Greek market food products that address a specific societal challenge. The co-creation approach of the Labs will be conducted by Dr. Chrysanthi Nega and Dr. Chryssoula Karakitsou, faculty of the Deree Department of Psychology, with the support of student scholars and the scientific coordination of Dr. Toula Perrea.
