The plantations where the project is carried out are located in a red fruit plot located in the municipality of Benasque (Huesca), with an area of 0.04 ha, where there are currently young crops (3 years) of blackberry (Rubus ulmifolius) Lockness variety, raspberry Tulameen variety, aronia (Aronia melanocarpa) variety Nero and haskap of different varieties, elderberry (Sambucus nigra) and guillomo (Amelanchier ovalis). The objective of the project is the implantation of crops of new species of red fruits in mountain areas, produced in a sustainable way and that provide beneficial properties to consumers

Improved food quality and increased added value. The project is directly related to aspects of food quality (maintenance of quality in the export of Aragonese fruit), and increased added value (greater quality control and protection of the logistics chain thanks to the use of ICT).

Kyanos is a biotechnology company created in 2016 that has designed a process for the production of microalgae for food. Indeed, this new vegetable protein is a means of responding in a sustainable manner to an ever increasing demand for food supply.

Ressurrection is a company specializing in the manufacture of crackers made from bio-waste. They are produced from spent grain which corresponds to the malt residue discarded after the beer brewing operation. Indeed, for 1000 liters it is 300kg of spent grain which is either thrown away or sent as animal feed. As a result, being a cereal rich in vitamins, fiber and minerals, a recipe was invented to bring it back to life and further develop organic, local and circular and artisanal economy.

The Aragón Agrifood Research and Technology Center (Cita) has begun to work, together with four research centers and three companies from France and Andorra, on the European DietaPYR2 program, which aims to innovate and apply new technologies to the livestock production chain beef of autochthonous breeds of the Pyrenees, with the aim of being able to differentiate a quality meat associated with a typically Pyrenean production system. The objectives are to develop territorial strategies on a cross-border scale related to the production process of beef of indigenous breeds of the Pyrenees, and to improve their management and productivity and to enhance the value of beef produced in the Pyrenees

This is a projects in collaboration with the university of Zaragoza and the industry "New food". The project consists of the manufacture of prototypes of new foods that respond to current food trends. A project that arose in a Food Science and Technology undergraduate course that has led to the creation of a spin off and that has managed to develop more than thirty different products, such as the fake vegetable octopus, milk chocolate suitable for vegans and lactose intolerant, burgers based on borage and shiitake mushroom. Through this initiative, a collaboration model has been achieved that has led to more than 30 new requests for the processing of an invention. More than 200 students contribute ideas and they are all being recognized as authors of these inventions.

Fermentalg is a company specializing in food and health through the development of microalgae. Laboratories are developing new food ingredients that contribute to human health. in addition, it secures the world's food supply for a growing population. They are also developing innovative technologies to capture CO2 and fine particles in order to limit atmospheric pollution in cities or industrial centers.

Ondotella has developed a product called "Solmon". It looks like smoked salmon while being vegan because it is made from microalgae. Very rich in omega3, it allows to diversify nutrient intake while being eco-responsible.

At the Aragón Agrifood Research and Technology Center (CITA), a team is working on the climate change mitigation strategy. Ways need to be found to develop the pig sector in a sustainable way to avoid serious environmental impacts.

Through the recovery of vegetable by-products of feeding industry, Ths industry created flour or oil based of insects. They are rich in proteins and amino acids and they can be use as raw material for the elaboration of animal feed, and as human food. It is a process 100% circular because there use by-products to obtain proteins, so this is generating zero waste. 

Micronutris is the first French breeding farm of edible insects intended for human consumption. The goal is to create a sustainable, ecological, waste-free diet while being rich in proteins, omega-3s and fibers. The insects are sold whole or processed into pasta, chocolates or gourmet crackers.

This is an international Group based in Portugal with over 225 years of know-how in the food business. They also invest in primary production to ensure the quality and sustainability of the supply chains. They have implemented a lot of initiatives in thei corporate social responsability and now are part of the Euronext Vigeo World 120. They say: "as food experts, we know we can implement and influence practices and processes that have a significant impact on the environment and on people. That’s why we seek to balance the relationship between economic prosperity, social development and environmental conservation. By doing so, we are encouraging the adoption of best practices and high standards of quality, safety and environmental and social respect throughout the value chain of our products, as well in the way we source, the jobs we create and the support we offer to the communities.