Stay connected and join the FoodSHIFT+ email forum – the Rise Up email forum for multi-actor food partnerships across Europe and beyond.

Email FoodSHIFT+-subscribe@lists.riseup.net to be signed up by the platform.

Once subscribed, email FoodSHIFT+@lists.riseup.net to ask questions or share information and it will be received by the entire list.

Frequently Asked Questions (FAQs)

Who can join this email forum?

Everyone involved in the FoodSHIFT2030 project, including the core project team, the FoodSHIFT Accelerator Labs (FALs), Fellow cities (FELs) and network partners. Multiple people from the same lab, partnership or organisation can sign up to the forum.

As the project comes to a close at the end of 2023, FoodSHIFT + has extended the invitation to all multi-actor food partnerships who have come across the project, attended workshops and webinars, and would like to stay connected with work happening across Europe.

Why join?

FoodSHIFT+ connects all those working across the FoodSHIFT network. It provides a platform for communication and knowledge sharing, a place to share challenges, questions, news and updates relevant to sustainable food systems and multi-actor partnerships.

How does it work?

Knowledge sharing made simple! Once you’re signed up, you receive emails straight to your inbox with no need to log in to check messages.

–       To sign up people need to email FoodSHIFT+-subscribe@lists.riseup.net

–       Once subscribed you can ask your questions or share info by emailing FoodSHIFT+@lists.riseup.net and it will be received by the entire list.

–       To unsubscribe from this list, email FoodSHIFT+-unsubscribe@lists.riseup.net.

What can I post about?

You are welcome to share anything related to your project which you believe would be of interest to the rest of the network, including relevant research, insights, and events, as well as particular challenges or questions you might have related to food system partnerships.

Topics might include:

• Questions on specific areas cities, councils, partnerships are struggling with e.g. how/whether to encourage citizen involvement in food partnerships; how to measure emissions saved from improved public procurement, how to work most effectively with businesses in a food partnership, etc.
• Examples of local success, developments you are proud of and would like to share, or need advice on
• Webinars and event news
• New reports and developments from other sector organisations
• International grants available on this theme
• Job posts
• Wider themes such as food governance, food citizen engagement and more

The size limit for messages is 500Kb, which means that users will not be able to share attachments in posts.

How often can I post?

You can post as often as you like, and remember to invite everyone within your local food partnership to sign up!

Will the forum be moderated?

Yes. The moderator will keep an eye out for posts that violate the forum’s user guidelines. Any such post will be removed by the moderator.

Can I use the forum to communicate with my assigned FoodSHIFT project partner?

No. This forum is not for sharing detailed project work and sensitive documents that relate to specific bilateral or multilateral work streams between FAls and FELs. This is not an internal communication channel to carry out FoodSHIFT related project work.

Can I use this forum as an archive and list/search materials for FoodSHIFT legacy work?

No. This forum does not work as a library of materials. It is not a mini site or a shared drive. When someone posts in the forum, you will receive an email but there is no website or page for you to access to search back for previous posts unless you have saved the emails personally.

User Guidelines

No Spam / Advertising / Self-promotion

This forum defines spam as unsolicited advertisement for goods, services and/or other web sites, or posts with little, or completely unrelated content.

Do not post copyright-infringing material

Providing or asking for information on how to illegally obtain copyrighted materials is forbidden, this also includes internal and confidential FoodSHIFT 2030 documents such as the Grant Agreement or Consortium Agreement

Do not post “offensive” posts, links or images

Any material which constitutes defamation, harassment, or abuse is strictly prohibited. Material that is sexually or otherwise obscene, racist, or otherwise overly discriminatory is not permitted on this forum.

Remain respectful of other members at all times

All posts should be professional and courteous. You have every right to disagree with your fellow community members and explain your perspective. However, you are not free to attack, degrade, insult, or otherwise belittle them or the quality of this community.

The post FoodSHIFT email forum appeared first on FoodSHIFT 2030.

This excursion on 24th May 2023 was dedicated to agricultural parks and (spatial) planning for edible cities.  

Creative planning for a 21st century food park 

Ten years ago, the city of Ostend started a strategic exercise thinking about a green belt for the city. Ostend is a compact city of about 37 km², with a high population density (1.753 inhabitants/km²). Historically, Ostend has been spoiled in terms of green spaces, thanks to the internationally renowned (landscape)architects invited by King Leopold II to shape the city he loved so much. 85 % of the citizens live within 400 m of Green space (sustainable city monitor, 2017). But now, the city wanted to focus on the space surrounding the edges of the city, the green belt.   Fifteen landscapes were defined, one of them was the agricultural area at the edge of the village Stene. An area which was inaccessible and unknown to the citizens. In each of the fifteen green spaces and landscapes, the city was looking at how it could play a role in climate change mitigation: energy production, nature protection, water management, food production and heat management. 
Bringing all of these issues together in a 21st century new park concept for Stene was a matter of balance, involving many stakeholders, citizens and organisations. The key objective for the Gardens of Stene was creating an edible landscape, with sustainable food production at its heart. The objectives for the park were further shaped during a thorough co-creation process with experts from various disciplines, citizens, politicians, farmers, NGO’s, and students.  Starting with an open mind, looking at all ideas and needs: food production, water management (excess and lack of water), restoring historical landscapes, allowing recreation, boosting education on healthy food, involving new (co)housing projects, nature development and protection.  

The city of Ostend bought 16 ha within the 35 ha of the agricultural park, in order to realise the objectives.  

After a master planning process of two years, four landscapes were defined within the area: 

• The polder garden, for vegetable production 
• The water meadows, for extensive grazing and nature development 
• The test fields, for innovative crops 
• The food platform, for food distribution  

The actual building works in the area took two years and were executed by the city. Reshaping historical creeks, deepening water ways for water retention (22?000 m³ of soil was removed), constructing three entrances and cycle path, shaping the walking path through the area, draining the vegetable fields, planting the orchard, building bridges, installing picnic zones, creating the outdoor class room and edible pergola. The total cost was about 2,5 million euros in this phase.  

Involving many stakeholders and innovators 

The Gardens of Stene have become a well-known name, thanks to years of participation and communication about the developments. 

The citizens were invited to join four city dialogues where the ideas for the area were discussed. Starting from scratch in the first dialogue, through further scaping and refining, onto presentation of the final plan.  

Citizens have not only been involved during the conception phase. The park comes to life not only by the animals grazing and the lapwings breeding, but also by the members of the community supported agriculture (csa) coming to harvest their local, organically grown vegetables. Tourists and children cycling to school bring the cycling path to life, walkers with and without dogs happily wonder through the grazing fields. A group of guides have been trained to give guided tours in these 21st century productive Gardens. All these people are the ambassadors of this sustainable and edible landscape, “from landscape to fork”.  

Furthermore, the park has some very enthusiastic neighbors, also involved as innovators in FoodSHIFT:  

• the school Sint-Andreas, who are very grateful to have an outdoor classroom in the park (apart from using the area as the perfect outdoor gym, the inspiring landscape for art classes, and a laboratory for science classes). The rainwater captured on their roof is stored in underwater tanks and used for the vegetable farm 
• The co-housing Boldershof, who decided to skip growing their own veg, and enjoy the efforts of the csa farmers instead. Boldershof opens their kitchen for cookery workshop with products from the Gardens and enjoy the landscape daily. 
• A second co-housing project is planned on the premises of a protected farmhouse. The farmhouse will be renovated and serve partly as a local food shop for the csa and other local producers. 

Keys to success top 3 

During the visit some keys to success were discussed. Here is the top 3: 

• Need for support by the city council for the idea, process and implementation. The city of Ostend invested a lot – time and money- in the agriculture park and keeps on supporting it.  
• Need for a management organisation. The production in the Gardens of Stene is managed by the Foodshift innovator Buitengoed, an NGO. The city manages the public spaces such as the cycling and hiking paths.  
• Multifunctionality is key. The park serves many more functions than only short chain food vegetable, fruit or meat production: social interaction and integration, education, employment opportunities, recreation, climate adaptation, water management, biodiversity.  

Want to know more?   

No time to cycle the green belt of Ostend and visit the Gardens of Stene? Have a look at more info and movies on https://www.oostende.be/tuinvanstene.  

Want to learn more on agriculture parks in Europe? Read this report on urban agriculture parks in Flanders (Belgium), including a quick scan of parks in Europe (Dutch!): https://ilvo.vlaanderen.be/uploads/documents/Onderzoekskouter/Stedelijke-landbouwparken-in-Vlaanderen-DEF-10122018.pdf 

More info on the Agroparque das Terras da Costa of the Lisbon metropolitan area: https://www.ccdr-lvt.pt/2022/07/terras-da-costa-primeiro-agroparque-de-almada/

The post Gardens of Stene: an innovative park including food production at the edge of the city appeared first on FoodSHIFT 2030.

As some of you know, especially members of the FoodSHIFT2030 network, each of the Lab or FAL (FoodSHIFT Accelerator Lab) is collaborating with the FELs (FoodSHIFT Enabler Labs – fellow cities). In the case of the Wroc?aw FAL (Poland), the collaborating FELs are: 

• Krzy?owa (Poland)
• Warsaw (Poland)
• Manchester (United Kingdom)
• Trento (Italy)

Last year, the collaboration with FELs started with online meetings to get to know each other and learn by sharing experiences. This year, we started physical and hybrid meetings dedicated to learning-by-sharing.  

Download here a summary note on Wroclaw experience explained in a fun way!

February 2023 – FAL2FEL meeting – Krzy?owa (Poland)  

February 28th was dedicated to a study visit at Krzy?owa FEL. We met at “Krzy?owa” Foundation for Mutual Understanding in Europe, located 60 kilometers from Wroc?aw city. The main topic of the meeting related to rising awareness regarding more plant-based habits. Members of our WRO FAL like Ma?gorzata ?wi?der and Marta Sylla from Wroc?aw University of Environmental and Life Sciences, and Monika Onyszkiewicz from the Foundation of EcoDevelopment were present. The FEL side was represented by Agnieszka Dudu? and Anna Kudarewska.  

The meeting had the format of open discussions combined with a site visit. We were discussing the need for collaboration regarding developing the food system and introducing the following FoodSHIFT actions in which FELs could be engaged. In Krzyzowa – we are working together on changes that will be seen in the cafeteria, among other things. More local, seasonal, and plant-based meals will work out well for everyone. 

Photo credits: Wroclaw FAL 

The team of Krzy?owa FEL presented to us their well-established community garden with a whole infrastructure and different types of garden beds. They introduced a wide range of educational offerings they are providing for different stakeholder groups. In this case, small successes have been or are planned to be achieved – a vegetable garden and an herbarium, the harvest of which will be used by the restaurant and canteen. 

Photo credits: Wroclaw FAL 

March 2023 – FAL2FEL meeting – Trento (Italy)  

In March we visited Trento in northern Italy to dwell on the topic of Urban Gardens and supporting communities willing to use a common space for education, socializing, and of course food production. 

We were able to see the different forms and formulas of the gardens in Trento, as well as talk to the people creating them. 

Just outside the gates of the University is a garden established on municipal land and run by a senior citizens’ association (Orto Urbano Mesiano). There are about 120 small plots of land that seniors and senior citizens can lease. The lease is renewed annually, and a contribution is paid to cover the running costs (around 50 euros/year). The main objective of the garden and its community is to activate people who are already working. 

More important than cultivation is a meeting, a shared dinner, or simply a conversation. 

Photo credits: Wroclaw FAL 

Another example is the garden initiated by the active residents of the Clarina estate (Orto urbano Clarina). The main initiator, Francesco, is a trained farmer. Naturally, he has a lot of knowledge about how to grow fruit and vegetables, but the key for him is to create a space where he and his neighbors can meet and slowly start to grow vegetables and practice environmental care and good habits (composting, rainwater collection, attention to local and seasonality). Of the activities, reading books to children, playing volleyball together or having a picnic is great. Here, too, they prioritize the social aspect over crop efficiency. 

Photo credits: Wroclaw FAL 

The third garden we visited was the Orto San Marco garden in Rovereto, a town one train station away from Trento. This garden model is the result of shared goals and benefits between the local government, business, and the local community committed to education. The area was planned by the city as a … cemetery, but life changed the plans and the city abandoned this idea, giving it over to the creation of an educational garden and the restoration of the region’s ancient silk tradition. Hence the mulberry trees are planted in the garden, whose leaves are food for the silkworms bred at the University. However, unlike those reared over 100 years ago, the yarn produced by the silkworms is being studied by scientists for its use in medicine. The remainder of the area is used to grow vegetables sold in the on-site shop (approx. 200 m2 growing in tunnels+ 15 planted apple trees and 12 beehives for in-house honey production), and another part of the garden is an educational site. An important element of this garden is meetings, concerts and events bringing together people from the neighborhood. 

Photo credits: Wroclaw FAL 

Visually, each of these gardens looks different, with each community facing its own problems, challenges and having its own successes. Behind each of these places are political decisions at the local and regional levels. Among other things, it depends on the policy of the land manager on what terms he or she will make the land available, whether he or she will prioritize educational activities, and whether he or she sees value in it. Therefore, although there is no single recipe for a good community garden, there are a few proven conditions for such gardens to emerge. But that will be discussed next time. 

May 2023 – FEL2FAL meeting – Wroc?aw (Poland)  

On May 16th, a hybrid FEL2FAL meeting was held at the Foundation of EcoDevelopment headquarters. The meeting was based on learning from the experience of partner cities – #learningbysharing.  

Photo credits: Wroclaw FAL 

Our FELs: University in Trento (Italy), community garden ‘Motyka I S?o?ce’ (Warsaw, Poland), Krzy?owa Foundation for Mutual Understanding in Europe (Krzy?owa, Poland), defined assumptions conducive to the development of the food system and food policy. 

The event was also supported by the Marshal’s Office of the Lower Silesian Voivodeship and the City of Wroclaw. The result of the meeting will be a developed visual note based on the partners’ experiences. 

Even though we have only 6 months left to close the project, we are not slowing down! We try to involve various stakeholders, spread the topic of food system development, renew our educational offer, and be active within our group on FBJadalne Miasto Wroc?aw (eng. Edible City Wroclaw), where we inform about current events. We are sure that we have not said the last word yet! 

Photo credits: Wroclaw FAL 

Read other Labs exchange visits with their Fellow cities, such as the Copenhagen FAL2FEL experience!

The post Wroclaw FAL2FEL experiences appeared first on FoodSHIFT 2030.

During a three-day exchange study trip in May between the Copenhagen FoodSHIFT Accelerator Lab (CPH FAL) and its three Fellow Cities (FELs) Basel (CH), Kaunas (LI), Plymouth-Devon (UK), we collectively learned more about the food scene in Copenhagen. The purpose of the visit was to collaboratively engage in discussions about upcycling, public procurement, farmers in Denmark and much more. 

Sunday visit to the farmers market at Vesterbro 

On the first day we visited the farmers market Grønt Market, which was held in one of the many lively and colorful neighborhoods in Copenhagen. Viola Capriola from Grønt Market, one of the CPH FAL innovators, gave a presentation about the farmers market in Copenhagen, the challenges and successes that they have and how they make local, fresh and seasonal food available to everyone, as well as create a healthy and strong connection between the producers in the countryside and the people in the city.  

Learnings: 

• In order to become a regular shopping place for people like supermarkets are today, Grønt Market are striving to be present in more neighborhoods in Copenhagen. In fact, from August on, Grønt Market can be found in the Frederiksberg area in Copenhagen. 

• People in Denmark are not so familiar with the concept of the farmer’s market.  To tackle this challenge, they organize workshops and are more vocal on social media about their purpose. Getting more awareness will educate people about the purpose of the market. 

After a great presentation and fruitful discussions, the group walked around the farmers’ booths and talked with them about their products, challenges and what works for them.  

Learning about public procurement and upcycling of beer from bread  

On the second day the study trip continued with a visit to the Copenhagen Hospitality College which trains chefs, waiters and other students for the hotel and restaurant industry. The focus was on how the college works with public procurement, small-scale farmers and organic produce.  

Learnings: 

• 80% of time is spent in workshops instead of the classrooms 
• People from various backgrounds are eager to learn about food – the age ranges from anywhere between 18-56! 
• In order to support local, small-scale and organic producers, focus on education is a tender requirement that enables small scale farmers and SMEs to bid instead of conventional firms 

The study trip continued with a visit to the upcycling beer and research company Brøl, which is making beer from upcycled organic bread. We learned a lot about production and logistics, but also about the taste of the beer. 

Learnings: 

• Conventional processes for beer making are not suitable for bread-based beer. Therefore, a lot of hardware and know-how had to be adapted from the Sake industry which is closest to Brøl’s production 
• The upcycling business is quite novel, so beer production and research are separate entities in Brøl 

The collaboration and knowledge exchange continued with a dinner at Kitchen Collective, including CPH FAL members, the FELs, CPH innovators and advisory board members. Kitchen Collective is a democratic, sharing economy and agenda-setting food entrepreneur house.
They set the stage for food entrepreneurship because they believe that food entrepreneurs are beacons for tasty solutions for a healthier and more sustainable food system. Therefore, a delicious and innovative dinner based on a Japanese concept with Danish ingredients was provided by Saito CPH, one of the entrepreneurs at Kitchen Collective. 

Getting to know Coop Crowdfunding and Godis Grønt farm 

On the last day the visitors learned more about CoopCrowdfunding presented by Nicolai Jæpelt and their inspiring initiatives in Denmark. Coop Crowdfunding is an attitude-based platform that works dedicatedly to promote green change, sustainable solutions and better products across industries.  

Learnings: 

• Each county has their own laws about crowdfunding; therefore, it is difficult to move beyond national borders. But there are soon common EU policy enabling easy cross-European crowd funding 
• Coop crowdfunding has 25 000 users and rewarded 800 projects in 2022. Still, crowdfunding is yet a little-known concept that requires more awareness in the general public 

• Main ideas are working towards stablishing reliable partnerships and creating an ecosystem that connects companies and people – all about connection and community 

The study trip continued with a visit to Godis Grønt, a small-scale organic vegetable production in Lejre Municipality. Godis Grønt grows nutritious and tasty vegetables and is striving to become more regenerative with time. We learned that they focus on increasing biodiversity and soil health as they grow food for their restaurant and canteen customers as well as for their CSA customers (Community Supported Agriculture). The group had the chance to enjoy plant-based, locally grown vegetables during a delicious lunch made by the people working at the farm. 

With smiling faces and bellies full of delicious food, it was time to say goodbye to three amazing days full of new knowledge and enlightenment in how the food system works in Copenhagen. The main objective for this study trip was to submerse FELs in the food scene in Copenhagen. They had the chance to learn more about the food scene in Copenhagen, the daily work of local producers working in rural areas, how upcycling businesses work and how public procurement is managed by a college with long-lasting experience in creating future chefs. To conclude, we learned that there are many challenges, but being passionate, dedicated, hardworking and determined can help change the food system into a more sustainable, plant–based and circular one. 

Key words: Farmers markets in Denmark, Organic and regenerative farming, CSA – Community Supported Agriculture, (Public) Procurement at Copenhagen Hospitality School, Upcycling, Crowdfunding   

Curious to read more about other exhange visits with Fellow Cities? Read about Wroclaw FAL2FEL experience!

The post Exploring the Copenhagen Food System – Stories from our FEL Visit appeared first on FoodSHIFT 2030.

It’s happening, are you in?

Take the FoodSHIFT choose-your-own-adventure Canteen Campaign to learn, have your say and be a part of the sustainable food system transformation.

FILL THE SURVEY HERE!

Upon completion participants will:

-Know about sustainability initiatives in their Canteen
-Become aware of existing user feedback workshops and how to participate
-Have seen a leading kitchen dashboard for measuring sustainability
-Understood food procurement, procedures and relevant KU stakeholders
-Contributed to food system transformation

It is broken up into sections: (1/5) Introduction, (2/5) Know your canteen, (3/5) informing you, (4/5) hearing your preferences, (5/5) involving you in the change.

The post KU Science Canteens Transform Toward more Sustainable Food appeared first on FoodSHIFT 2030.

Read and download the full paper on this page!

The post Planning for sustainable food communities: the Berlin case appeared first on FoodSHIFT 2030.

A step-by-step guide for practitioners 

Key words: food system governance, food strategy, guide, methods and tools 

?  Read and download the complete guide in the resources section: “Infopackage on good practices and evaluation criteria for citizen-driven food system governance“.

Many city-regions across Europe are asking themselves how to improve their local food policy, how to engage stakeholder and how to develop and implement actions for a food system transformation.  

To address these questions, FoodSHIFT has created a step-by-step guide for practitioners to create their own recipes for civic-driven food governance. The guide presents the governance approach towards food system transformation taken by FoodSHIFT and helps the reader to become more familiar with key concepts and processes of developing a food strategy.  

The reader is guided through each step for developing a food strategy (i. Initiation, ii. Assessment, iii. Stakeholder Engagement, iv. Vision Building and Action Planning, v. Evaluation), which come with templates, exercises and additional material to support a participatory and deliberative process. However, the process, steps and methods presented in this guide are not limited to building a food strategy, but can be useful for many different food system initiatives.  

Initiation – The Power of Storytelling 

At the beginning of the process comes often the question “Why?” Why to develop a food strategy? Why now? Why at city level, which has nothing to do with agriculture?  

To communicate the relevance of a local food strategy (or other food topics), storytelling can be a powerful tool. It is through stories that we simplify and make sense of complex topics or motivate others to act. Stories help us to identify problems and solutions and to understand why something is happening. Stories covey assumptions and believes, which influence the rules that define our economies, policies and societies. However, stories not only help us to increase our awareness and make sense of something, but also help to rewrite “realities”; they generate new visions and ideas, stories engage the listener and motivate people to act. The guide provides resources for creating and telling food stories. 

Assessing – What‘s on the radar?

In order to know what needs to change, it is important to understand the current situation. Without a baseline increases the risk of spending a lot of time and resources into ineffective actions and policies. So, instead of jumping straight to actions, it is recommended to step back and take a look at the local food system to see what is happening, where are the gaps, what is working well and what not so well. While assessments can be resource heavy, in the long run they are extremely beneficial (both in terms of appropriate policies and actions). The guide presents a list of tools with different levels of complexity and required expert knowledge and/or resources. 

Engaging Others – Who is on board? 

To support the food strategy development and implementation, it is important to engage a series of stakeholders across sectors. Common arrangements for driving food systems work are food policy councils, steering committees or food partnerships. In such arrangements one will typically involve stakeholders from across the food system, representing different perspectives, areas of expertise and interests. It can be challenging to keep everyone on board but can be mitigated with good food governance principles in place. The guide presents some tips and principles to ensure ongoing stakeholder engagement. 

Vision Building and Action Planning – Let‘s do it! 

Before spelling out your strategy with concrete goals and actions, it is important to formulate a vision. A good vision describes what your city wants to achieve in the future and can motivate and support others to get and stay engaged.  To work towards the vision, the guide recommends to find fitting pathways by selecting and planning strategic goals, operational goals and actions. Besides other resources, the guide provides a template to develop a desired and logical trajectory for moving from strategic goals towards a vision. 

Evaluating – Are we heading in the right direction?  

Since this process is new to many city-regions, it is recommended to evaluate the taken decisions and actions and to see whether the efforts contribute to the desired outcome. Evaluative questions include “Are we heading in the right direction and spending our resources efficiently? Are the stakeholder engagement and participatory process inclusive enough? Or do we need to adjust and customize our journey? The guide holds a template to reflect on the progress, to boost the confidence or highlight needed changes.  

Cook your own food governance meal 

Becoming familiar with the process, exercise templates and further material is only the first step. With the help of the guide, practitioners can roll up their sleeves and cook up their own food governance meal. 

You want to share your recipes or learn more about other city region‘s recipes? Then sign up up by emailing FoodSHIFT+-subscribe@lists.riseup.net or check out other contributions to the FoodSHIFT knowledge hub. 

The post How to cook up civic-driven food system governance?  A step-by-step guide for practitioners  appeared first on FoodSHIFT 2030.

From last Friday, September 23 to Sunday, September 25, different gastronomic proposals, local initiatives, workshops, show-cookings and concerts came together in an event dedicated to #foodsustainablebcn.

FoodShift 2030 was no exception, with a stand dedicated to #technological innovation FabLab Barcelona, ??which belongs to the Institute of Advanced Architecture of Catalonia, shared with visitors how technology can help us redesign food production processes to make them more more effective and more holistic using the #circulareconomy, based on #morevegetableprotein, less and less on animal protein, taking advantage of local resources and thus being able to reduce CO2 emissions. 

With innovations in different parts of the value chain, ranging from production, such as a pilot for the production of fresh spirulina called Gaia espirulina, the production of fresh sprouts for restaurants and local consumption such as Villagreens, the production of ferments from the hand of Domingo club, a club with the aim of teaching how to prepare tempe to urbanites from Barcelona and from all over the world. (We were even honored to have a visit from Driando from @tempemovement A movement that aims to spread the love for tempe(h), Indonesia’s best kept secret for producing affordable, nutritious and sustainable food)

The production of ferments for the restaurant sector such as Ma Condiments, until the end of the chain, using waste from the food industry as Naifactory did, which by reusing olive pits has designed a Biomaterial that has been called Reolivar and with which they manufacture decorative elements, packaging and graphic communication elements with the advantage of using them once the material has been pulverized and re-processing it for a new use.

Innovators: Maud Bausier and Antoine Jaunard with Diaandro Ahnan

Within the innovations we can also find initiatives to support the food transition from the education sector, such as POWAR and NUMID, which have educational workshops where they teach us to use technology to produce our own food.

It was a space to share accompanied by good food, music and drinks to enjoy more consciously: a proposal with local and healthy food, made with sustainable practices.

To know more on the event:

Instagram: https://www.instagram.com/p/Ci2yIOdoso-/?igshid=MDJmNzVkMjY%3D

Link to the event page: https://foodshift2030.eu/event/barcelona-sustainable-food-festival/

The post Sustainable Food Festival in Barcelona appeared first on FoodSHIFT 2030.

• ??Dr. Amaranta Herrero , Coordinator of the Strategy for Sustainable Food Barcelona 2030;
• Dr. Xavier Gabarrell Professor of Chemical Engineering at the Autonomous University of Barcelona, ??Director of the Institute of Environmental Science and Technology (ICTA-UAB) and member of the board of directors of the European Food Safety Authority (EFSA);
• Maud Bausier, co-founder of Domingo Club and Innovator of FoodSHIFT2030;
• Alessandra Schmidt, FoodSHIFT Food Tech 3.0 Barcelona Lab Host.

The inspiring talk was about how the city has benefited after Barcelona’s candidacy as the sustainable food capital and gave us some recommendations on how citizens could participate in the transition of the city of Barcelona towards a more sustainable food model.

PICNIC TIME!

At the end we had the opportunity to share a picnic with the speakers and some of the innovators of the FOODSHIFT 2030 project while we tasted some delicious lacto-fermented Carrot and Calçots, Kimchi, Beet Hummus, Carrots and Chickpeas, Ginger Drinks and Papelon con Limon….

All the food was prepared by the “LEKA” restaurant, a restaurant based in Barcelona with an Honest Food philosophy, a work methodology based on KM0, and an Open Source concept which transmits its essence by sharing the furniture designs in open code, to diners through QR or via through its website, with designs made in collaboration with the Fab Lab Barcelona.

There is no doubt that it was an enriching experience!

More info here at Maker Faire Bcn website: https://makerfairebarcelona.soko.tech/en/inici-en/

To learn more about the event watch the VIDEO here: 

The post Maker Faire Bcn: Citizen at the center of food systems appeared first on FoodSHIFT 2030.

In times of crisis, or a global pandemic, the need for quick, innovative solutions is ever-more pressing, as essential everyday systems such as our food supply chain become strained. These innovations can take many shapes, but it is the citizen-driven innovations radically challenging how we eat and produce food today.

In this FoodSHIFT webinar, we hear from a range of citizen-driven innovations driving change locally, which shift diet and consumption patterns as well as challenge models of food governance in a broken food system that has often left the vulnerable behind. We explore different models across Europe, as well as hear from EAT and its Shifting Urban Diets project with the FoodSHIFT Copenhagen Lab, before inviting our audience to share questions with our speaker panel.

Speakers:

Dirk Wascher, Innovation Manager, FoodSHIFT2030

Christine Pohl – Coordinator of the Berlin Food Policy Council

Emily Norford: Policy Manager, Urban Food Systems EAT

Maria Selenia, Compostiera di Comunita, Lecce, Italy

Stephanie Kennedy, Sustain: the alliance for better food and farming and FoodSHIFT network partner (chair)

This event was presented online via Zoom as part of the Eat@Home Forum, running from November 17 to December 13 2020.

See the Powerpoint presentation from the Webinar here.

See the Public Q&A from the webinar here.

The post Webinar: Shaking up the food system appeared first on FoodSHIFT 2030.