On 15 and 16 January 2025, the Know N Cheese project consortium, made up of Leartiker, Prosumerlab, Hazi, BETA Technology Centre belonging to the University of Vic, Idele and Interprofession Lait de Brebis, held its second face-to-face follow-up meeting in Donostia-San Sebastian. This meeting served to review the progress made in the project so far and each entity involved was able to present the actions carried out, the main issues identified and the lines of work to focus on during the first half of 2025.

On the first day, the partner Prosumerlab presented the results of the study carried out with the consumer public on their knowledge of food sustainability and the diagnosis carried out on the competitive requirements of traditional SMEs related to sustainability and the ecological transition, which will serve as the basis for a large part of the subsequent actions.