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Modern Eating (MECS-ME) competition

Due to be launched by early Summer 2021, this call specifically addresses modern food systems which are already experiencing a transition in cooking practices, away from labour and time-intensive meal preparation in the home and towards greater consumption of commercially-processed food requiring little-to-no cooking at the household level. The Modern Eating Challenge Fund, complimenting the upcoming Modern Eating workstream, therefore, focuses attention on a range of approaches that will reduce the amount of cooking undertaken in the household, and thereby the consumption of polluting fuels in domestic kitchens.  

The MECS-ME competition seeks to fund projects which are aimed at the following three themes:  

Theme One
(Smart Foods)
Theme Two
(Eating Out)
Theme Three
This theme is aimed at supporting businesses producing new processed food products that are nutritious and require less energy to cook, supporting technical innovation in foods and processes, and building business models to overcome constraints faced by new businesses.  This theme focuses on the development of networks (digital or other) for the ordering and collecting/delivering of food from local street vendors, and support for innovative food preparation by suppliers. This theme is centred around the building of viable and sustainable business models to accelerate adoption of domestic fridges, and to conduct research exploring the impact of fridges on domestic energy use.  

Successful applicants will receive funding to enable the undertaking of a research project which addresses one of these three themes which facilitate the development of innovative business models, technology or products within the modern foods and eating-out sectors, thereby assisting the global transition to modern energy cooking services. 

This new competition, funded by the Foreign, Commonwealth and Development Office and delivered by Loughborough University, enables the MECS programme to fund innovative research that enables a better understanding of how energy use in the kitchen might be displaced by the consumption of processed or pre-cooked foods, and eating out, or by the adoption of fridges that permit longer storage periods for cooked foods. 

Please register for up-to-date information about this call.