Pilots for health
12. Pilot on simple affordable blockchain traceability systems for agrifood SMEs
The blockchain (BC) technology will be simplified to make it an affordable and user-friendly traceability system for agri-food SMEs. The study includes Italian products namely wine, olive oil, organic wheat flour, and pasta. The BC aims to provide transparent and verifiable information and make it accessible to consumers. The current software will provide a front-end consumer-side experience and will be integrated with a new data entry interface and back-end.
13. Pilot on using special anti-counterfeiting QR-codes that use steganography and cryptography
This pilot aims to improve QR codes for food businesses and retail with benefits in terms of anti-counterfeiting and aesthetics. The QR codes will allow any physical product to be visually and digitally connected to its digital component and will insert hidden information in the QR code accessible by any user of the app or web app. The demonstration of new QR-Codes will be carried out on the packaging of ten producers who use QC software to communicate the supply chain of their products.
14. 360° Healthy nutritional habits tool for kids
The goal of the pilot is to provide educational content of interest to children aged 6-12 years towards healthy nutritional habits to avoid health problems caused by prolonged poor diet, (i) by using new technologies, (ii) an adapted communication style and (iii) seen from a child’s perspective. To achieve this, a nutritional chatbot will be developed and tested focused on kids but targeted towards their parents or caretakers. The prototype will be initially developed in Spanish and then will undertake testing in other countries (Poland, Finland, and Norway).
15. Impact at looking at food through a single health and sustainability lens -the Sus-Health index
This pilot will establish and demonstrate a blueprint of a system that incentivises both directly and indirectly the consumption of sustainable and healthy food. The pilot will demonstrate to stakeholders (policy, consumers, and industry), how the use of a combined pragmatic measure of environmental impact and nutritive value of foods, meals and ingredients can be used to influence the future direction of our food system and the stakeholders within it.
