Members’ Newsletter October 2026
Last Updated : 07 October 2026Looking for a specific topic? Use the quick links below to jump to the items most relevant to you, or continue scrolling for the full October newsletter.
News from EUFIC
Ongoing...
Membership News
Welcoming new members
We are pleased to welcome three new organisations to EUFIC’s membership programme. As our community continues to grow, these new members bring additional expertise, perspectives and opportunities for exchange across food, nutrition, sustainability and public engagement.
Zespri International Limited is the world’s largest marketer of kiwifruit, managing around 30% of global kiwifruit volume. The organisation works to promote knowledge around kiwifruit, health and nutrition.
Gasztrohős, officially the Heroes of Responsible Dining Foundation (Felelős Gasztrohős Alapítvány), is a Hungarian non-profit organisation founded in 2012. Working at the intersection of gastronomy and climate protection, the foundation promotes environmentally responsible and sustainable food practices, making eco-conscious eating more appealing, practical and accessible to the public, schools and corporate groups. Gasztrohős has also collaborated with another EUFIC member, the Wasteless Foundation.
The Slovene Nutritionists and Dietitians Association is a professional, non-profit organisation based in Ljubljana. It represents professionals working in food, nutrition and dietetics across public and private sectors in Slovenia, including healthcare, education and social care. The association is also a member of EFAD, the European Federation of the Associations of Dietitians, which is part of EUFIC’s membership community.
Recent awareness-raising highlights
Ongoing...
What was our team up to
Interview for RTBF documentary on food choices and misinformation
science literacy, misinformation
Our colleague Frédéric Bayer sat down with Tchic Tchac for RTBF on 21 September for an interview on food myths and food literacy. The conversation covered why food is such a complex topic, some of the misconceptions and false beliefs surrounding it, what it means to be food literate, and how we navigate the growing amount of food-related information, including on social media.
Fred also brought in findings from EUFIC’s European survey on food literacy (2023–2024), which gathered insights from around 4,000 adults across seven European countries. His work has contributed to fighting food misinformation and raises awareness about food literacy in the EU.
We will share with you the documentary once aired!
Highlighted news from projects
Upcoming events
Food communication for vulnerable groups: what are the effects and how can we act? (Infoodmation)
Date & time: 22 October 2026, 10:00-12:00 CEST, online
consumer behaviour, policy & regulation
We are glad to invite you to the third workshop organised by Infoodmation. The project investigates how different food communication and marketing strategies influence our food consumption habits.
In this workshop, we will present insights on how food communication affects vulnerable groups, with a particular focus on children and adolescents and people from lower socioeconomic status.
The aim of the discussion is to gather your feedback and suggestions on how we can further strengthen our analysis by integrating your perspectives, experiences, and best practices, helping to shape the project’s final results. We are particularly interested in hearing the voices and experiences of industry representatives, policymakers, and civil society organisations. Their input will help us further develop our analysis.
Reducing Consumer Food Waste Across Settings: What Works in Practice? (COMBINE)
Date & time: 21 October 2026, 10:00-12:00 CEST, online
food waste, food system, portion size
Food waste prevention requires more than individual actions. It calls for solutions that address the diverse factors shaping our behaviour and work across the places where we eat, work and live. And all these solutions must work in real-world environments. This is why the EU-funded COMBINE project has explored over the past years, how food waste reduction interventions in schools, workplaces and homes can be meaningfully combine and drive behavioural changes.
The event offers EUFIC members insights into new approaches to food waste prevention, practical tools that can be applied in real-world scenarios, and opportunities to connect with experts and initiatives shaping more sustainable food systems across Europe.
Join us for the concluding COMBINE event to discover key findings, explore practical tools for implementing food waste interventions, and hear from other European initiatives discussing the challenges and opportunities of scaling consumer food waste prevention. Register here!
The future of Fermented Foods: Connecting innovation, evidence and practice (DOMINO)
Date & time: 9 November 2026, 12:00 - 13:30 CET, Online