THE INNOVATION:

The Bazaar is a grassroots initiative of local farmers and consumers in Wroclaw creating the Short Distance Bazaar. It was established in
2009 as a consequence of the need to have access to good quality, local food on a weekly basis. The introduction of Saturday markets satisfied the need of eaters from Wroclaw, while for farmers it gave more time and relieved them from frequent trips and organizing logistics of individual customer deliveries. Throughout these years, the Bazaar has been accompanied by events raising awareness of the way food is produced, and of the traditions associated with the old varieties of plants sold at the Bazaar (cereals/fruits). A close-knit community has formed, also between buyers and suppliers.

LOOKING AHEAD:

The Bazaar is now in the process of finding a new location for the market to be held, as well as to provide space for cultural activities such as workshops, exhibitions and meetings for exchange of energy and thoughts. This step will allow The Bazaar to mature and offer more diverse value than just the market alone.

More Information:
Website: www.facebook.com/krotkadrogabazar
Contact Person: Mariusz Sibila
Email: krotka.droga@gmail.com

Info about the Innovators and the Innovation portraits Catalogue

FoodSHIFT 2030 aims to launch an ambitious citizen-driven transition of the European food system towards a low carbon circular future, including a shift to less meat and more plant based diets. This transition is necessary in order to address the pressing challenges for food and nutrition security, contribute to the EU commitment of reducing GHG emissions by at least 40% by 2030, and revitalize urban-rural linkages and partnerships.

To do so, it establishes FoodSHIFT Accelerator Labs for maturing, combining, upscaling and multiplying existing food system innovations across nine front-runner city-regions. In turn these innovations contribute to the FoodSHIFT vision.

An Innovation Catalogue called “Innovation Portraits” was created to snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions.

Info about the Innovation Portraits Catalogue

The Innovation Catalogue will snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions. Each FAL has a dedicated innovation focus and each chapter will present innovation cases from a particular FAL. For each of the innovations presented, a snapshot of the innovation concept and purpose will be given, alongside the key impacts the innovation has in relation to the FoodSHIFT Impact Pathways and the acceleration ambitions of the innovation.

In addition, each innovation portrait is also categorized according to its Innovation Dimension. These dimensions indicate what kind of innovation is being presented, and where in the value chain it plays a role. This is indicated by these tabs. The dimensions are defined as follows:

Product – Innovations in this category address new or updated products, including quality, safety and market impact.

Process – These innovations are relevant to new technologies for processing, logistical improvements, infrastructure and new/improved services.

Social – Innovations in this category are relevant to changes in behaviour (e.g. consumers/citizens), development of new relationships and inclusiveness.

Governance – The innovations address policy developments, including food planning, subsidies, taxing, certificates & labelling.

Learn more about all the Innovation portraits: https://foodshift2030.eu/meet-the-people-changing-your-food-system/

The post Short Distance Bazaar appeared first on FoodSHIFT 2030.

THE INNOVATION:

From Hunger was started in 2020 during the first lockdown due to the COVID-19 pandemic. During this period, many people lost their jobs or fell into financial difficulties. From Hunger focuses on the collection of leftover fruits and vegetables from wholesalers located at the Targ
Piast market square, and redistribution to people in need. From Hunger is supported by volunteers who offer to drive to collect and distribute food, communicating mainly through a dedicated Facebook group. The group operates based on a set of guidelines to make sure
that food is distributed fairly to those who need it most. From Hunger aims to ensure that local people’s basic food needs are satisfied, making use of local, otherwise wasted resources.

LOOKING AHEAD:

From Hunger would like to have access to a kitchen to allow for the preparation of fresh meals using the leftover produce (maturing). Access to a larger car or van would be useful for efficient transportation of the food, as well as a source of funding to pay for fuel, repairs and other materials that help the initiative to run.

More Information:
Contact Person: Justyna Czerniak
Email: justyska23.jc@gmail.com

Info about the Innovators and the Innovation portraits Catalogue

FoodSHIFT 2030 aims to launch an ambitious citizen-driven transition of the European food system towards a low carbon circular future, including a shift to less meat and more plant based diets. This transition is necessary in order to address the pressing challenges for food and nutrition security, contribute to the EU commitment of reducing GHG emissions by at least 40% by 2030, and revitalize urban-rural linkages and partnerships.

To do so, it establishes FoodSHIFT Accelerator Labs for maturing, combining, upscaling and multiplying existing food system innovations across nine front-runner city-regions. In turn these innovations contribute to the FoodSHIFT vision.

An Innovation Catalogue called “Innovation Portraits” was created to snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions.

Info about the Innovation Portraits Catalogue

The Innovation Catalogue will snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions. Each FAL has a dedicated innovation focus and each chapter will present innovation cases from a particular FAL. For each of the innovations presented, a snapshot of the innovation concept and purpose will be given, alongside the key impacts the innovation has in relation to the FoodSHIFT Impact Pathways and the acceleration ambitions of the innovation.

In addition, each innovation portrait is also categorized according to its Innovation Dimension. These dimensions indicate what kind of innovation is being presented, and where in the value chain it plays a role. This is indicated by these tabs. The dimensions are defined as follows:

Product – Innovations in this category address new or updated products, including quality, safety and market impact.

Process – These innovations are relevant to new technologies for processing, logistical improvements, infrastructure and new/improved services.

Social – Innovations in this category are relevant to changes in behaviour (e.g. consumers/citizens), development of new relationships and inclusiveness.

Governance – The innovations address policy developments, including food planning, subsidies, taxing, certificates & labelling.

Learn more about all the Innovation portraits: https://foodshift2030.eu/meet-the-people-changing-your-food-system/

The post From Hunger appeared first on FoodSHIFT 2030.

THE INNOVATION:

The LMP Torhaus is one of more than 12 LMP initiatives in Berlin; the FoodSHIFT 2030 Berlin Lab is collaborating with all of them. Founded in 2020, LebensMittelPunkt Torhaus is a Food Hub located in the 55m² gatekeeper’s house at the former Tempelhof Airport. The building is shared with the THF radio and wider Torhaus community; it is currently being renovated to include a kitchen, radio studio and
collective space. The area is small, but it provides a multimedia vision for collaboration, in the pursuit of a communal city. LMP Torhaus aims to unite the diversity of south central Berlin using the instrument of sustainable food.

LOOKING AHEAD:

The Torhaus is now addressing organisational challenges including financial strategy development, legal obstacles regarding the use of the hub kitchen, and the utilization of limited space (maturing). In the near future, LMP Torhaus aims to grow as an example by which diversity and inclusivity can be achieved through food and community in a modern city.

More Information:
Website: www.torhausberlin.de
Email: kochkollektiv@torhausberlin.de

Info about the Innovators and the Innovation portraits Catalogue

FoodSHIFT 2030 aims to launch an ambitious citizen-driven transition of the European food system towards a low carbon circular future, including a shift to less meat and more plant based diets. This transition is necessary in order to address the pressing challenges for food and nutrition security, contribute to the EU commitment of reducing GHG emissions by at least 40% by 2030, and revitalize urban-rural linkages and partnerships.

To do so, it establishes FoodSHIFT Accelerator Labs for maturing, combining, upscaling and multiplying existing food system innovations across nine front-runner city-regions. In turn these innovations contribute to the FoodSHIFT vision.

An Innovation Catalogue called “Innovation Portraits” was created to snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions.

Info about the Innovation Portraits Catalogue

The Innovation Catalogue will snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions. Each FAL has a dedicated innovation focus and each chapter will present innovation cases from a particular FAL. For each of the innovations presented, a snapshot of the innovation concept and purpose will be given, alongside the key impacts the innovation has in relation to the FoodSHIFT Impact Pathways and the acceleration ambitions of the innovation.

In addition, each innovation portrait is also categorized according to its Innovation Dimension. These dimensions indicate what kind of innovation is being presented, and where in the value chain it plays a role. This is indicated by these tabs. The dimensions are defined as follows:

Product – Innovations in this category address new or updated products, including quality, safety and market impact.

Process – These innovations are relevant to new technologies for processing, logistical improvements, infrastructure and new/improved services.

Social – Innovations in this category are relevant to changes in behaviour (e.g. consumers/citizens), development of new relationships and inclusiveness.

Governance – The innovations address policy developments, including food planning, subsidies, taxing, certificates & labelling.

Learn more about all the Innovation portraits: https://foodshift2030.eu/meet-the-people-changing-your-food-system/

The post LebensMittelPunkt (LMP) Torhaus appeared first on FoodSHIFT 2030.

THE INNOVATION:

The LMP Lichtenberg is one of more than 12 LMP initiatives in Berlin; the FoodSHIFT 2030 Berlin Lab is collaborating with all of them. The LMP Lichtenberg is a citizen-driven initiative founded in 2018, which seeks to build up a Food Hub as a space for trading, sharing, preparing, and consuming food, while simultaneously enabling inclusive community building and empowerment. The Food Hub Lichtenberg started with workshops, implemented a CSA and planted fruit trees in local schools. The LMP was set-up to address the lack of space for alternative food networks in the city, the urgent need for food system transformation and stimulation bottom-up initiatives.

LOOKING AHEAD:

The environmental and social impact the LMP Lichtenberg would like to reach and to contribute to in the long term is to shift the food system of the district – accelerating access to good local food, knowledge about it and creating a community. The LMP plans to upscale
and become a manager of food system change.

More Information:
Website: www.lebensmittelpunkte-berlin.de/lichtenberg
Email: lebensmittelpunkt-lb ‘at’ web.de

Info about the Innovators and the Innovation portraits Catalogue

FoodSHIFT 2030 aims to launch an ambitious citizen-driven transition of the European food system towards a low carbon circular future, including a shift to less meat and more plant based diets. This transition is necessary in order to address the pressing challenges for food and nutrition security, contribute to the EU commitment of reducing GHG emissions by at least 40% by 2030, and revitalize urban-rural linkages and partnerships.

To do so, it establishes FoodSHIFT Accelerator Labs for maturing, combining, upscaling and multiplying existing food system innovations across nine front-runner city-regions. In turn these innovations contribute to the FoodSHIFT vision.

An Innovation Catalogue called “Innovation Portraits” was created to snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions.

Info about the Innovation Portraits Catalogue

The Innovation Catalogue will snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions. Each FAL has a dedicated innovation focus and each chapter will present innovation cases from a particular FAL. For each of the innovations presented, a snapshot of the innovation concept and purpose will be given, alongside the key impacts the innovation has in relation to the FoodSHIFT Impact Pathways and the acceleration ambitions of the innovation.

In addition, each innovation portrait is also categorized according to its Innovation Dimension. These dimensions indicate what kind of innovation is being presented, and where in the value chain it plays a role. This is indicated by these tabs. The dimensions are defined as follows:

Product – Innovations in this category address new or updated products, including quality, safety and market impact.

Process – These innovations are relevant to new technologies for processing, logistical improvements, infrastructure and new/improved services.

Social – Innovations in this category are relevant to changes in behaviour (e.g. consumers/citizens), development of new relationships and inclusiveness.

Governance – The innovations address policy developments, including food planning, subsidies, taxing, certificates & labelling.

Learn more about all the Innovation portraits: https://foodshift2030.eu/meet-the-people-changing-your-food-system/

The post LebensMittelPunkt (LMP) Lichtenberg appeared first on FoodSHIFT 2030.

THE INNOVATION:

Synapsis is a foundation established in March 2020 as a spin-off of Orto Domingo, aiming at capitalizing the achievements of the urban civic network. Its aim is to set up a portfolio of services addressed to local authorities to support their local planning activities. Synapsis intends to favor innovative food policy processes which may cover social solidarity. Inclusion, sustainable development and subsidiarity as well. The foundation is hosted in space provided by the Municipality, where we operate thematic committees to address key issues and cross-cutting topics, including food.

LOOKING AHEAD:

Improving the efficiency and fluidity of dialogue between partners is an important step in improving the foundation, with attention to innovative approaches to the economic side of the foundation (maturing). In addition, promoting jobs, regenerating culture and attracting young people will be important aspects for the future.

More Information:
Website: www.fondazionesynapsis.org
Contact Person: Milena Marzano
Email: milena.marzano@milcoop.com

Info about the Innovators and the Innovation portraits Catalogue

FoodSHIFT 2030 aims to launch an ambitious citizen-driven transition of the European food system towards a low carbon circular future, including a shift to less meat and more plant based diets. This transition is necessary in order to address the pressing challenges for food and nutrition security, contribute to the EU commitment of reducing GHG emissions by at least 40% by 2030, and revitalize urban-rural linkages and partnerships.

To do so, it establishes FoodSHIFT Accelerator Labs for maturing, combining, upscaling and multiplying existing food system innovations across nine front-runner city-regions. In turn these innovations contribute to the FoodSHIFT vision.

An Innovation Catalogue called “Innovation Portraits” was created to snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions.

Info about the Innovation Portraits Catalogue

The Innovation Catalogue will snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions. Each FAL has a dedicated innovation focus and each chapter will present innovation cases from a particular FAL. For each of the innovations presented, a snapshot of the innovation concept and purpose will be given, alongside the key impacts the innovation has in relation to the FoodSHIFT Impact Pathways and the acceleration ambitions of the innovation.

In addition, each innovation portrait is also categorized according to its Innovation Dimension. These dimensions indicate what kind of innovation is being presented, and where in the value chain it plays a role. This is indicated by these tabs. The dimensions are defined as follows:

Product – Innovations in this category address new or updated products, including quality, safety and market impact.

Process – These innovations are relevant to new technologies for processing, logistical improvements, infrastructure and new/improved services.

Social – Innovations in this category are relevant to changes in behaviour (e.g. consumers/citizens), development of new relationships and inclusiveness.

Governance – The innovations address policy developments, including food planning, subsidies, taxing, certificates & labelling.

Learn more about all the Innovation portraits: https://foodshift2030.eu/meet-the-people-changing-your-food-system/

The post Synapsis appeared first on FoodSHIFT 2030.

THE INNOVATION:

Siloe is a social cooperative founded in 2015 aimed at guaranteeing dignity to people with social problems and young people in difficulty
by employing them in farming activities. It produces different organic products such as olives, vegetables, processed agro-food products,
and it provides services of gardening and marketing of fresh and processed products. The main aim is thus to create economic independence through the production and sale of products. The adults in difficulty who work in the cooperative are hosted by the family house of Padre Dante, who is the head of the cooperative and also spiritually guides the recovery itself. The focus of the work is on social rehabilitation through work on field.

LOOKING AHEAD:

Siloe aims to continue it’s activities in supporting disadvantaged people, empowering them in their capacity to contribute to society (maturing).

More Information:
Website: www.siloeagricolturabiologica.it
Contact Person: Padre Dante Leonardi
Email: leonardidante@virgilio.it

Info about the Innovators and the Innovation portraits Catalogue

FoodSHIFT 2030 aims to launch an ambitious citizen-driven transition of the European food system towards a low carbon circular future, including a shift to less meat and more plant based diets. This transition is necessary in order to address the pressing challenges for food and nutrition security, contribute to the EU commitment of reducing GHG emissions by at least 40% by 2030, and revitalize urban-rural linkages and partnerships.

To do so, it establishes FoodSHIFT Accelerator Labs for maturing, combining, upscaling and multiplying existing food system innovations across nine front-runner city-regions. In turn these innovations contribute to the FoodSHIFT vision.

An Innovation Catalogue called “Innovation Portraits” was created to snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions.

Info about the Innovation Portraits Catalogue

The Innovation Catalogue will snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions. Each FAL has a dedicated innovation focus and each chapter will present innovation cases from a particular FAL. For each of the innovations presented, a snapshot of the innovation concept and purpose will be given, alongside the key impacts the innovation has in relation to the FoodSHIFT Impact Pathways and the acceleration ambitions of the innovation.

In addition, each innovation portrait is also categorized according to its Innovation Dimension. These dimensions indicate what kind of innovation is being presented, and where in the value chain it plays a role. This is indicated by these tabs. The dimensions are defined as follows:

Product – Innovations in this category address new or updated products, including quality, safety and market impact.

Process – These innovations are relevant to new technologies for processing, logistical improvements, infrastructure and new/improved services.

Social – Innovations in this category are relevant to changes in behaviour (e.g. consumers/citizens), development of new relationships and inclusiveness.

Governance – The innovations address policy developments, including food planning, subsidies, taxing, certificates & labelling.

Learn more about all the Innovation portraits: https://foodshift2030.eu/meet-the-people-changing-your-food-system/

The post Cooperativa Sociale Siloe appeared first on FoodSHIFT 2030.

THE INNOVATION:

Gaia Espirulina aims to cultivate microalgae, specifically spirulina on rooftop terraces in the project’s local neighborhood in Madrid. Spirulina is a “superfood” for humans while its favorite food is CO2. It offers hopeful possibilities for capturing CO2 in large cities while releasing huge amounts of oxygen; something akin to having a rainforest over our heads while producing food with high nutritional qualities. The Gaia Espirulina team has developed a functioning bioreactor prototype to grow spirulina on rooftops, which proposes a better use for these underutilized areas while generating income for neighboring communities by renting out these spaces.

LOOKING AHEAD:

The next step is to test the bioreactor’s installation in a residential building, proving that adequate production can be reached with the proposed system. In addition, understanding how to address the community component of the initiative will be a vital next step in the innovation (maturing).

More Information:
Contact Person: Rubén Lopez Moreno
Email: ruben_lopez_moreno@hotmail.com
Instagram: @gaiaespirulina

Info about the Innovators and the Innovation portraits Catalogue

FoodSHIFT 2030 aims to launch an ambitious citizen-driven transition of the European food system towards a low carbon circular future, including a shift to less meat and more plant based diets. This transition is necessary in order to address the pressing challenges for food and nutrition security, contribute to the EU commitment of reducing GHG emissions by at least 40% by 2030, and revitalize urban-rural linkages and partnerships.

To do so, it establishes FoodSHIFT Accelerator Labs for maturing, combining, upscaling and multiplying existing food system innovations across nine front-runner city-regions. In turn these innovations contribute to the FoodSHIFT vision.

An Innovation Catalogue called “Innovation Portraits” was created to snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions.

Info about the Innovation Portraits Catalogue

The Innovation Catalogue will snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions. Each FAL has a dedicated innovation focus and each chapter will present innovation cases from a particular FAL. For each of the innovations presented, a snapshot of the innovation concept and purpose will be given, alongside the key impacts the innovation has in relation to the FoodSHIFT Impact Pathways and the acceleration ambitions of the innovation.

In addition, each innovation portrait is also categorized according to its Innovation Dimension. These dimensions indicate what kind of innovation is being presented, and where in the value chain it plays a role. This is indicated by these tabs. The dimensions are defined as follows:

Product – Innovations in this category address new or updated products, including quality, safety and market impact.

Process – These innovations are relevant to new technologies for processing, logistical improvements, infrastructure and new/improved services.

Social – Innovations in this category are relevant to changes in behaviour (e.g. consumers/citizens), development of new relationships and inclusiveness.

Governance – The innovations address policy developments, including food planning, subsidies, taxing, certificates & labelling.

Learn more about all the Innovation portraits: https://foodshift2030.eu/meet-the-people-changing-your-food-system/

The post Gaia Espirulina appeared first on FoodSHIFT 2030.

THE INNOVATION:

Apple Reserve is an innovative juice business that makes use of traditional apple varieties such as Antonówka, Kronselska or from traditional orchards, respecting the Polish countryside landscape, local ecosystems, biodiversity, circularity, in the spirit of less-waste. The founders were driven by the need for alternatives to large-scale monocultures often seen in modern agriculture, and to find a way to offer an alternative product to address the high quality soft drinks market. ”We do not discuss with nature, we take what it offers us; in this way, every year we collect unique apples, which, depending on the nature, we have sometimes more and sometimes less”.

LOOKING AHEAD:

Apple Reserve aims to encourage Polish consumers to opt for artisanal, local products more often, with understanding of the impact on health, biodiversity and natural resources. To do so, Apple Reserve aims to upscale to new markets, especially Wroclaw and the Lower Silesia region.

More Information:
Contact Person: Przemys?aw Gontarz
Email: kontakt@rezerwatjablek.pl

Info about the Innovators and the Innovation portraits Catalogue

FoodSHIFT 2030 aims to launch an ambitious citizen-driven transition of the European food system towards a low carbon circular future, including a shift to less meat and more plant based diets. This transition is necessary in order to address the pressing challenges for food and nutrition security, contribute to the EU commitment of reducing GHG emissions by at least 40% by 2030, and revitalize urban-rural linkages and partnerships.

To do so, it establishes FoodSHIFT Accelerator Labs for maturing, combining, upscaling and multiplying existing food system innovations across nine front-runner city-regions. In turn these innovations contribute to the FoodSHIFT vision.

An Innovation Catalogue called “Innovation Portraits” was created to snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions.

Info about the Innovation Portraits Catalogue

The Innovation Catalogue will snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions. Each FAL has a dedicated innovation focus and each chapter will present innovation cases from a particular FAL. For each of the innovations presented, a snapshot of the innovation concept and purpose will be given, alongside the key impacts the innovation has in relation to the FoodSHIFT Impact Pathways and the acceleration ambitions of the innovation.

In addition, each innovation portrait is also categorized according to its Innovation Dimension. These dimensions indicate what kind of innovation is being presented, and where in the value chain it plays a role. This is indicated by these tabs. The dimensions are defined as follows:

Product – Innovations in this category address new or updated products, including quality, safety and market impact.

Process – These innovations are relevant to new technologies for processing, logistical improvements, infrastructure and new/improved services.

Social – Innovations in this category are relevant to changes in behaviour (e.g. consumers/citizens), development of new relationships and inclusiveness.

Governance – The innovations address policy developments, including food planning, subsidies, taxing, certificates & labelling.

Learn more about all the Innovation portraits: https://foodshift2030.eu/meet-the-people-changing-your-food-system/

The post Apple Reserve appeared first on FoodSHIFT 2030.

THE INNOVATION:

In 2017, the TRATWA/The RAFT association took over a green space in front of the TimeSpace (Czasoprzestrze?) building in Wroclaw, covering approximately about 10,000 m2. This space is being gradually converted to a community garden, a public place intended for the inhabitants of Wroc?aw, maintained by the TRATWA (The Raft) Association and volunteers. The community garden serves to integrate the residents and enable them to organize barbecues or picnics, and offer space for art exhibitions, workshops and outdoor sports. The garden is a permaculture garden, based on growing (edible) plants in harmony with nature.

LOOKING AHEAD:

The RAFT is now focusing on maturing activities that will help secure the vision of creating a positive political and social atmosphere at the garden. For example, a coordinator will be needed to maintain the overview of the garden and activities of volunteers and residents. Upscaling of some of the popular workshops is also being considered.

More Information:
Contact Person: Adela Jakielaszek
Email: ajakielaszek@tratwa.org

Info about the Innovators and the Innovation portraits Catalogue

FoodSHIFT 2030 aims to launch an ambitious citizen-driven transition of the European food system towards a low carbon circular future, including a shift to less meat and more plant based diets. This transition is necessary in order to address the pressing challenges for food and nutrition security, contribute to the EU commitment of reducing GHG emissions by at least 40% by 2030, and revitalize urban-rural linkages and partnerships.

To do so, it establishes FoodSHIFT Accelerator Labs for maturing, combining, upscaling and multiplying existing food system innovations across nine front-runner city-regions. In turn these innovations contribute to the FoodSHIFT vision.

An Innovation Catalogue called “Innovation Portraits” was created to snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions.

Info about the Innovation Portraits Catalogue

The Innovation Catalogue will snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions. Each FAL has a dedicated innovation focus and each chapter will present innovation cases from a particular FAL. For each of the innovations presented, a snapshot of the innovation concept and purpose will be given, alongside the key impacts the innovation has in relation to the FoodSHIFT Impact Pathways and the acceleration ambitions of the innovation.

In addition, each innovation portrait is also categorized according to its Innovation Dimension. These dimensions indicate what kind of innovation is being presented, and where in the value chain it plays a role. This is indicated by these tabs. The dimensions are defined as follows:

Product – Innovations in this category address new or updated products, including quality, safety and market impact.

Process – These innovations are relevant to new technologies for processing, logistical improvements, infrastructure and new/improved services.

Social – Innovations in this category are relevant to changes in behaviour (e.g. consumers/citizens), development of new relationships and inclusiveness.

Governance – The innovations address policy developments, including food planning, subsidies, taxing, certificates & labelling.

Learn more about all the Innovation portraits: https://foodshift2030.eu/meet-the-people-changing-your-food-system/

The post Center for Natural Disasters and Emergencies (TRATWA / The RAFT) appeared first on FoodSHIFT 2030.

THE INNOVATION:

Zero Foodprint started in the United States and was able to make the connection between climate and food. From 2015-2018 Zero Foodprint focused on calculating and reducing greenhouse gasses in restaurants through Life Cycle Assessments (LCA). From 2018 it became possible for consumers to become part of the climate solution: We do this through our members (resturants and food businesses) that add 1% to the consumer’s bill and this money is allocated to agricultural climate solutions. In 2020, we were able to establish this concept in the Nordic region under Zero Foodprint Nordic. With money from Nordic restaurants, food businesses and funds we can make local change through local projects.

LOOKING AHEAD:

In 2022 they aim to implement LCA partnerships with members (combining) and to continue engaging citizens and all eaters in transitioning Nordic agriculture to holistic and regenerative systems. Collaboration with government is a key goal that will support this, in
addition to the creation of a regenerative farming knowledge base.

More Information:
Website: www.zerofoodprintnordic.org
Contact Person: Cindie Christiansen
Email: Cindie@zerofoodprintnordic.org

Info about the Innovators and the Innovation portraits Catalogue

FoodSHIFT 2030 aims to launch an ambitious citizen-driven transition of the European food system towards a low carbon circular future, including a shift to less meat and more plant based diets. This transition is necessary in order to address the pressing challenges for food and nutrition security, contribute to the EU commitment of reducing GHG emissions by at least 40% by 2030, and revitalize urban-rural linkages and partnerships.

To do so, it establishes FoodSHIFT Accelerator Labs for maturing, combining, upscaling and multiplying existing food system innovations across nine front-runner city-regions. In turn these innovations contribute to the FoodSHIFT vision.

An Innovation Catalogue called “Innovation Portraits” was created to snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions.

Info about the Innovation Portraits Catalogue

The Innovation Catalogue will snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions. Each FAL has a dedicated innovation focus and each chapter will present innovation cases from a particular FAL. For each of the innovations presented, a snapshot of the innovation concept and purpose will be given, alongside the key impacts the innovation has in relation to the FoodSHIFT Impact Pathways and the acceleration ambitions of the innovation.

In addition, each innovation portrait is also categorized according to its Innovation Dimension. These dimensions indicate what kind of innovation is being presented, and where in the value chain it plays a role. This is indicated by these tabs. The dimensions are defined as follows:

Product – Innovations in this category address new or updated products, including quality, safety and market impact.

Process – These innovations are relevant to new technologies for processing, logistical improvements, infrastructure and new/improved services.

Social – Innovations in this category are relevant to changes in behaviour (e.g. consumers/citizens), development of new relationships and inclusiveness.

Governance – The innovations address policy developments, including food planning, subsidies, taxing, certificates & labelling.

Learn more about all the Innovation portraits: https://foodshift2030.eu/meet-the-people-changing-your-food-system/

The post Zero Foodprint Nordic appeared first on FoodSHIFT 2030.