Imagine using old family recipes and traditional farming ways to design modern, eco-friendly buildings and tourist experiences. It's like blending a grandmother's kitchen wisdom with high-tech architecture to make farming more sustainable. The goal is to use the emotional power of food to get people and businesses to embrace a greener way of living.
Agricultural producers and cultural sites struggle to modernize while keeping their traditional identity. There is a lack of practical design tools that combine heritage with the requirements of the Green Deal.
The project is building architecture prototypes for farms, digital tools for museums, and new organizational models for food producers.
If you are a construction firm dealing with the need for eco-friendly farm buildings — this project developed architecture-and-design-based prototypes that help farmers work in harmony with the environment and tradition.
If you are a museum operator dealing with low visitor engagement — this project developed digital tools to make food heritage more visible and interactive for guests.
If you are a cooperative dealing with outdated production mindsets — this project developed cultural events and new organizational models that change how producers and consumers view sustainable food.
Based on available project data, no specific pricing or cost information is provided.
The project focuses on prototypes for farmers and cooperatives, but based on available project data, the exact industrial scale is not specified.
Based on available project data, there are no details regarding patents or licensing agreements.
The project runs from 2024-11-01 to 2027-10-31, suggesting solutions will be developed during this window.
The project mentions digital tools for museums and historical sites, but specific integration technicals are not listed in the data.
The consortium is highly diverse with 21 partners across 7 countries. It is heavily weighted toward non-industrial entities, with 12 'Other' and 6 University partners. However, the inclusion of 2 industry partners and 3 SMEs (10% industry ratio) suggests a bridge between academic research and commercial application.
Contact Universidade de Coimbra in Portugal
Contact us to track the development of these food-heritage prototypes.
