📋 Tender Overview
Grant agreement ID: 101342163
EC signature date
22 October 2026
Start date
1 January 2027
End date
31 December 2030
Objective
Food systems are central to addressing climate change, public health challenges, and resource depletion. The hospitality and tourism sector plays a key role in shaping food consumption through sourcing, menu design, and consumer experiences. However, research remains fragmented, with sustainability, nutrition, behaviour, and supply chains often addressed separately rather than as an integrated system.
MAKE-SENSE addresses this gap by adopting and empirically validating the established SENSE framework (Seasonal, Ethical, Nutritious, Supportive, Enjoyable) as an integrated systems approach for sustainable innovation in hospitality and tourism food systems. It tests this framework in real-world settings by integrating environmental, health, social, behavioural, and economic dimensions.
The objective is to develop and validate climate-resilient, ethical, and economically viable food system innovations that improve environmental performance, support healthy diets, respect cultural values, and enhance consumer acceptance. This is achieved through international, intersectoral, and interdisciplinary (3i) staff exchanges across 11 countries and 4 continents. The project is structured around five objectives, covering sustainable sourcing, food waste reduction, nutrition-sensitive menu innovation, supportive food environments, and consumer behaviour and feasibility. Activities combine secondments, applied research, comparative analysis, and co-creation.
MAKE-SENSE advances beyond the state of the art through real-world experimentation and intersectoral, interdisciplinary and international knowledge transfer. The methodological approach combines quantitative, qualitative, and comparative methods. This mixed-method design ensures both scientific rigour and real-world applicability. The project strengthens innovation capacity, supports EU Green Deal priorities, and contributes to SDGs 2, 3, 12, and 13.
