Tradinnovations concludes its European cooperation program on food innovation with a final dissemination event

From 1 to 3 July 2026, the partners of the European Tradinnovations project gathered in Paris for the final dissemination event, marking the culmination of almost 3 years of international collaboration dedicated to the valorisation and innovation of traditional European and Mediterranean recipes.

Hosted by the "Museum national d’Histoire naturelle" (MNHN) in Paris, the event brought together consortium members, associated partners, Advisory Board members, researchers, students and external stakeholders to celebrate the achievements of the project and discuss future perspectives.
 

Three days of exchanges, discussions and knowledge sharing

The first two days were dedicated to presenting the main outcomes of the project and discussing strategies for its long-term sustainability. They also included a dedicated conference day organised in collaboration with the Sorbonne Initiative Alimentation and the Muséum national d’Histoire naturelle, focusing on major challenges shaping the future of food systems:

• Food as a historical, cultural and biological heritage
• Nutritional transitions and emerging food sources
• Food as a driver of social inclusion and cultural identity.

The event concluded with a visit to the Cité internationale de la gastronomie et du vin in Dijon and the temporary exhibition “(R)évolutions dans l’assiette” on the last day, highlighting how culinary innovation has always been part of the long history of food practices and traditions.

Key results 

Over 3 years, Tradinnovations has built a European network of higher education institutions around interdisciplinary and intercultural educational projects focused on food heritage, innovation and sustainability.

Several key figures illustrate the impact of this collaborative dynamic:

• 11 European countries involved in the project
• More than 300 students engaged
• More than 20 educators involved
• 60 interdisciplinary student projects developed, lasting from 1 month to 1 year
• 2 student webinars organised, gathering more than 88 participants
• More than 40 innovative recipes developed from traditional food practices
• 6 scientific articles submitted, including 3 already published in the International Journal of Molecular and Physical Gastronomy.