Boosting data availability and AI solutions in food for consumers and food service professionals

Expected Outcome:Project results are expected to contribute to all of the following expected outcomes:generative AI solutions for consumers and food service professionals have significantly scaled-up and improved the productivity and sustainability (including for mitigation of climate change) of food purchasing, preservation and preparation, and enabled dietary health;high value and high quality digital datasets for food products, and data driven consumer and food service applications are developed and contribute to increasing productivity, sustainability and dietary health;data sovereignty is ensured, including for consumers and farmers. Scope:The decisions taken by consumers and food service professionals when they purchase, prepare and preserve food impact their productivity as well as the sustainability of food systems, and dietary health. AI solutions offer opportunities to assist consumers and food service professionals in these decisions. To maximise the impact of these AI solutions it is necessary to increase their uptake as well as the availability and quality of the data on which they rely.Proposals should:develop and deploy human-centric, generative AI solutions for consumers and food service professionals to support them in the processes of food purchasing, preservation and preparation, with a view to increase dietary health, sustainability (lower greenhouse gas emissions, energy & water footprint; lower food waste, and packaging waste) and productivity.support innovators working on generative AI solutions in food. The support should include: Encourage participation of SMEs and start-ups, such as through high-impact innovation platforms (e.g. EU Digital Innovation Hubs, accelerators, incubators). Offer innovation support packages that are tailored to innovative SMEs and start-ups and that are effective in bringing solutions to market. Prioritize support based on end-users needs, data availability and the likely impact potential on dietary health, sus