After three years, 350+ projects and 150+ companies, OnFoods closes its PNRR chapter by laying out a new model for how food-systems research and industry can work together.

OnFoods developed metrics, governance tools and food policy guidelines to make sustainability measurable and actionable, supporting public decision-making across food systems and supply chains.

The event will bring together over three years of work and offer an opportunity to reflect on how the relationship between scientific research and the production system has been redefined.

OnFoods tested sustainable diets through human intervention studies, linking nutrition, behaviour and food innovation to develop dietary models that are both healthy, feasible and environmentally sustainable.

How OnFoods built an innovation pipeline linking research and industry, engaging more than 150 companies across the food value chain and strengthening technology transfer in the sector.

On 16 February 2026, the University of Milan will host the final meeting of OnFoods Spoke 4, dedicated to Food Quality and Nutrition Research for Sustainable Diets.

È disponibile l’ebook realizzato nell’ambito del progetto AUT-MENU, dedicato al miglioramento dell’esperienza del pasto di bambini e adolescenti con ASD attraverso interventi di ristorazione collettiva ed educazione alimentare.

HACKonFOODS brings together young researchers and leading companies to co-design innovative solutions for the future of food systems.

The conference “Responsible Production and Consumption of Food from Farm to Fork: Tech, Policy, Behavior, Education” will be held at the University of Pavia on November 24th and 25th, 2025.

Two days of talks and discussions demonstrated how research and industry can jointly shape the future of the food system.

Cibus Tec Forum 2025, organised by Koeln Parma Exhibitions, will take place on 28–29 October in Parma. Over two days, OnFoods will present talks and discussions on cutting-edge research and innovation in the food sector.

Spoke 7 of the OnFoods project drives healthier, more sustainable eating through research, education, and action in schools, universities, and canteens.

In this interview, Prof. Maria De Angelis (Spoke 3, OnFoods) discusses how science and microbiology can drive healthier, more effective nutrition for all.

International symposium in Naples on Mediterranean Diet, health, and sustainability with experts from Yale, WHO, and OnFoods. Three days of lectures, roundtables, and cultural exchange.

Today, 7 June, we join the global call to action for World Food Safety Day — a reminder that safe food is essential for health, development and trust in our food systems.

The BIOPROCOM project aims to develop sustainable bioactive compounds and functional food prototypes by harnessing plant biodiversity and applying microbiological knowledge to strengthen resilience and combat malnutrition.

The Laboratory of Dietetics and Clinical Nutrition (LDNC) at the University of Pavia presented results from five OnFoods projects: MATER and LIMIT (Spoke 5), FACILITY (Spoke 6), LIVELY and AUT-MENU (Spoke 7).

Transforming waste into ingredients, using safety as a driver of innovation, and personalising diets are three strategic directions that could redefine how we conceive food.

The DISCO project, an initiative within Spoke 2, directly addresses key challenges in food logistics and quality control during transport.

OnFoods has partnered with Cibus Tec Forum 2025 to drive sustainable innovation in the food and agri-tech sectors.

At TuttoFood Milano 2025, leading Italian and Euro-Mediterranean players in agro-food research presented ReRITT, a new network to boost collaboration, sustainability and competitiveness.

Research results, young scientists, the companies' contribution. The OnFoods network met in Bari for two days of discussion and looking ahead, beyond the PNRR

OnFoods in Bari for the second annual research meeting: heading towards the final stage of the three-year project

From food waste to novel foods, understanding people's behaviors and perceptions of food is the foundation for promoting positive changes in eating habits.