- Latest 7 October 2020: team application and submission of the project proposal
- 15 October 2020: official communication of acceptance of the teams
- 15 October 2020 - 31 January 2021: Online trainings
- Assignments due:
- 28 October 2020 at 14 PM CEST, one member of each team will give a max 5-minute presentation on a practical experience they had in food biodiversity (e.g. an internship, a visit to a company, a volunteer activity). See instructions.
- For the preparation of the Student Suggestion Online Training (to be held the week of 11 January 2021), by 1 November 2020 each Breakout Group submits 1 idea (study/event/paper) on a best practice in food biodiversity and name of possible speaker by email to firstname.lastname@example.org.
- During the week of 30 November 2020, at least 2 team members from each team will meet with the competition organisers for 15-30 min in order to review progress and pose questions. Team members come to the review with a draft presentation outlining their project. A document will be made available to students to select time slot during the week of 30 November 2020.
- Each participant should fill in the survey Learner Evaluation before 22 October 2020.
- 31January 2021: Submission of the project presentation and report
- 18 February 2021 from 1-4 PM CET: Final presentation of all the projects at the FoodFactory-4-Us Final Virtual Conference on Valorizing Food Biodiversity in the presence of industry and multiplayer representatives and presentation of the winners.
- Register in advance for this meeting at https://zoom.us/meeting/register/tJAof-qgqD0sGNC1qO33l5iGB-ZROgGQKw4q . After registering, you will receive a confirmation email containing information about joining the meeting.
- Download the programme here
All online trainings and the Final Virtual Conference will be scheduled at an hour suitable for the time zones of the teams. The Advisory Board will inform all teams about the contents and any assignments of the above-mentioned trainings well in advance.
Some online trainings are recorded and links will provided here immediately afterwards and can be viewed on ISEKI-Food Association's YouTube channel.