The Maker Movement has shaped a new generation of “change agents” and the Future Food Institute has committed itself to catalyzing future Food Makers. FFI is an entrepreneurial-driven, food-focused team committed to filling the gaps we see in our society, starting with fixing the Food System. The link is clear: as Dale Dougherty explains in Free to Make, “cooking a meal with family is one of the original components of the Maker Movement. Cooking for ourselves gives us control, it is something we are free to do, free to learn and free to share. The things that people have made themselves have magic power; they have hidden meanings that other people can’t see.”


MAKEit was born with the support of the EIT Food as a pan-european partnership project which aims to tackle the big challenges affecting the food supply chains today.
The project wants to help creating the seeds and the infrastructure on which smarter and simpler food chains could thrive in the future, pioneering new products and processes to improve efficiency, competitive advantage, and support sustainable production.
To solve complex problems, we need highly innovative solutions. No individual actor on his own is best positioned to deliver solutions which have enough chance to become real breakthroughs. For this reason, the MAKEit project has been creating a specialised infrastructure via ‘MAKEathons’ which combines the most powerful processes in innovation: Hackathons, Makerspaces and Entrepreneurship principles.



university of cambridge


eth zurich


queen's university belfast


swiss food research

uam imdea

university of warsaw




MAKEATHONS 2019 - 2020

How can we help an individual manage his/her own sugar consumption?

How can we alleviate the poverty of cocoa farmers?

How can we trace cocoa from the farm to the factory?

How can we reduce or eliminate sugar in chocolate?

Prototype products better fitting the market, develop new marketing strategies and tools for marketing

How can the meat industry meet changing consumer demands?

What can help the fruit & vegetable supply chains become more resilient to disruptions?

How can we add value to leftover raw material from the seafood industry to make this industry more sustainable?

Find a solution to a (for the time being wasted) by-products and to prevent food waste: leftovers from cut asparagus from a farmer and apple pulp from a juice manufacturer

How can we create dairy products that are healthy for the individual and for the environment?

Improve the fish industry efficiency

Guarantee the product’s quality of the fish and aquaculture products

Optimize the business intelligence focused on the final consumer

Prototype products better fitting the market, develop new marketing strategies and tools for marketing

How to sustain fruit & vegetable intake in time of crisis?

Find innovative and economically viable solutions for the packaging of bakery and pastry products that reduce the use of plastic, replace it with alternative materials, allow its reuse or improve its recycling, without compromising the safety or freshness of the products.

What can help to successfully rethink meat consumption habits?

What product and technology solutions can be offered that help rethinking meat consumption?

How to create carbon neutral meat production chain?

How to improve well-being of animals and ethical issue