New EFSA website: faster, accessible, mobile-friendly

EFSA’s redesigned website goes live today. The launch is the culmination of a comprehensive rebuild grounded in extensive user research. The overhaul involved re-structuring and rationalising content, introducing a fresher, uncluttered visual style, and switching to a modern technology platform that boosts performance, works on any device and paves the way for further online innovations.

Jacopo Alabiso, who managed the project, explained the purpose of the redesign: “As a result of extensive research on our users, we’ve basically turned the website inside out so that the content is structured according to their needs and tasks.”

Among the highlights, the new website is three times faster when loading pages, has improved usability features and fresh, modern visuals.

“We’ve rationalised the content considerably, trimming off two-thirds of obsolete pages and text. This makes it much easier to find what you need.”

Now the website is running on an open-source, easy-to-expand technology platform.

“We needed a more flexible platform so that we can better respond to the changing online behaviour of our users and their need for greater transparency and access to information.”

Boosting transparency and engagement

The website launch is an important milestone in the upgrading of EFSA’s online communication and information services. These changes are pushing further open the door to greater transparency in EFSA’s work and working practices. The next major step in 2016 will be the move of the EFSA Journal – the open-access, online scientific journal for all our scientific outputs – to a specialised scientific publishing platform.

These developments and the roll-out of more new features in the coming months will strengthen the foundations for increased engagement with our partners, stakeholders and the public.

“Many of our website users, partners and stakeholders contributed through feedback and their ideas to make this project a success. We’re grateful for their active engagement,” added Mr Alabiso.

Q&A – the new EFSA website:

The new website is more user-centred. Who uses the EFSA website?

Everyone has an interest in food and information on food safety attracts a large, diverse audience. From our extensive research we clustered our users into three main groups: “technical” (scientists, risk managers, producers), “informed” (food safety decision-makers, stakeholders, science media) and “entry-level” (other media, general public).

This helped us to redesign the sitemap and to layer the content on the website in a way that helps different users reach the information they need, more easily.

Where can I find what I’m looking for?

  • A new “Science” section contains all the more technical content organised by the scientific areas in which EFSA works
  • New sub-sections on “Methodology” and “Data” with improved access to guidance documents and the EFSA Data Warehouse
  • “Engage” is a one-stop shop for stakeholders to attend open meetings, provide scientific data, services and expertise to EFSA
  • All corporate reports and publications are in a single “Documents” repository
  • A visually attractive, easily navigable “News” page
  • “Discover” contains materials like topics, factsheets, videos and infographics for entry-level users who want a taste of our food safety work

What additional innovations can we expect in the coming months?

This launch is just the beginning for EFSA. Now we have a sound basis for adapting to the ever-changing online landscape. We’ll be further refining the new website and our web-based communications over the coming months and years.

For example, a next important step in 2016 is to make it easier to follow the entire scientific process – from the receipt of the request, to development and publication – for each single scientific output. We aim to give as much access as possible, from one point, to the data, expertise and tools that fed into the final outcome. Watch this space.

For media enquiries please contact:
EFSA Media Relations Office
Tel.: +39 0521 036 149
E-mail: Press [at]