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:

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:

SoloAceite is a small company producing high-quality extra virgin olive oil (EVOO). They are principally located in Jaen, Spain, with collaborators in Galicia and Catalunya. Their goal is to expand and develop EVOO culture and defend the richness of variety and production as essential characteristics for choosing and purchasing it. Currently, the sibling duo that forms SoloAceite is working towards creating a community of small extra virgin olive oil producers that will collaborate to bring more high quality EVOO to customers in a way that is efficient and more affordable for producers, without unnecessary packaging and intermediaries.

LOOKING AHEAD:

In addition to the development of a producers community, in Food Tech 3.0, SoloAceite also hopes to investigate how small producers can access small olive oil mills, which are typically expensive, and how they might work together to transport pre-packaged olive oil directly to urban customers (maturing & combining).

More Information:
Website: www.soloaceite.com
Contact Person: Ana & Juan Vargas
Email: ana@soloaceite.com & juan@soloaceite.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 SoloAceite appeared first on FoodSHIFT 2030.

THE INNOVATION:

Les Alchemistes is unique innovation focusing on the recovery of biowaste in urban areas for processing into compost. The team have developed improved technologies to facilitate the composting of diverse biowaste materials, such as garden waste and even animal proteins. The technology then needed to be integrated into an urban context, ensuring it was ergonomic, hygienic and easy to use. This has required close cooperation with local authorities and waste management organizations to facilitate the integration of the biowaste solution in Avignon. Les Alchemistes are also cooperating with restaurants and supermarkets who often have larger volumes of biowaste.

LOOKING AHEAD:

Les Alchemistes are now focusing on refining their technology to ensure that it can effectively compost diverse biowaste streams (maturing), and eventually wish to roll-out the technology at other sites and cities (upscaling).

More Information:
Website: www.alchimistes.co
Contact Person: Lorraine Guers
Email: lorraine@alchimistes.co

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 Les Alchemistes appeared first on FoodSHIFT 2030.

THE INNOVATION:

Local en Bocal focuses on the valorization of fruit and vegetable waste by processing and canning, resulting in higher value products such as soups. Local en Bocal makes use of organic, locally supplied fruit and vegetables that do not meet conventional standards, and processes them at their own facility which takes an inclusive approach to employment. This strategy  has therefore two results streams: reduction and repurposing of food waste into high quality food products and facilitation of accessible employment opportunities in Avignon.

LOOKING AHEAD:

Local en Bocal is now looking to explore strategies for potential supply of two product streams: 1) for individual customers and 2) for public
stakeholders (maturing). This will also require the development of improved logistical strategies and the maintenance of good cooperation
between off-takers and local suppliers.

More Information:
Website: www.localenbocal.fr  –   www.a-cote.bio
Contact Person: Charlotte Trossat
Email: contact@localenbocal.fr

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 Local en Bocal appeared first on FoodSHIFT 2030.

Les Jardins de Solène is a vegetable processing unit that recovers ‘ugly’ vegetables that do not meet conventional market standards. The initiative is driven by the founders will to fight against waste on two levels: Waste of fruits and vegetables in agricultural areas, and waste of human skills and capacity. Combining the two, Les Jardins de Solène provides long-term employment opportunities to people who are excluded from the traditional labor market, such as those with disabilities. Once the fruits and vegetables have been sorted and processed, they are sold to local organizations such as schools and hospitals. Les Jardins de Solène also provides coaching and support to employees as an inspiring example of social enterprise.

LOOKING AHEAD:

Les Jardins de Solène is now aiming to mature it’s logistics approach, exploring opportunities for a more efficient, collective strategy. In addition, improving the offer they can provide to public procurement will be essential in the long-term success of the initiative, as well as increasing awareness and understanding of food waste issues.

More Information:
Website: www.lesjardinsdesolene.com
Contact Person: Solène Espitalie
Email: solene@lesjardinsdesolene.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 Les Jardins de Solène 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:

The Sint Andreas school (secondary school) cooperates with the Gardens of Stene (GoS). As the agricultural land of GoS lacks water in the summer, the school will provide GoS with water to irrigate the land of the farmer. In particular, the school will divert the rain water collected on their roof to the GoS. The school is located next to the GoS allowing the students to have their lunch in green surroundings. Some outdoor classes or meetings are also organized in the pergola of GoS. Because the strategic position of GoS, it offers also great potential for outdoor agricultural education (i.e., participation of school children in the CSA linked to education).

LOOKING AHEAD:

To utilize the strategic location of the school, it has been suggested that a thematic workshop day could be hosted to teach and inspire students about sustainability, food security and agriculture. This could be hosted on-site at the GoS, and may open doors to collaboration with regional institutes and local authorities (combining).

More Information:
Contact Person: Stefaan Coudenys
Email: directie@saoo.be

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 Sint Andreas Secondary School appeared first on FoodSHIFT 2030.

THE INNOVATION:

Founded by Simon van Reusel in 2017, Ter Doorn sells organic produce sourced from 15 local farmers at local markets. As well as being well connected with local farmers, Simon ensures a full assortment by purchasing from organic wholesalers and local product traders. Ter Doorn operates on the principle of ensuring that farmers have a substantial share of the final product price, with a focus on economic and environmental sustainability. All products sold by Ter Doorn are organic, and are sourced through transparent and fair relationships with farmers.

LOOKING AHEAD:

Ter Doorn aims to expand the level of collaboration it has with local stakeholders, and aims to stimulate a versatile local food system (combining). This could take the form of a cooperative distribution system that allows for collaboration between producers, buyers and logistics actors.

More Information:
Contact Person: Simon Van Reusel
Email: simon@terdoorn.be

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 Ter Doorn appeared first on FoodSHIFT 2030.