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.

INNOVATION:

Social Lab is a multi-actor consortium covering food production, distribution, job creation and education built on social innovation. Through their 8 cooperatives and 2 associations, it promotes social inclusion, opportunities for employability and local development, offering different types of services and activities, with municipal support. They have a specific focus on the involvement of vulnerable people or people at social risk. Social Lab currently manages a takeaway restaurant in the summer season, and management of local parks, gardens and food markets.

LOOKING AHEAD:

Social Lab aims to improve the recognition and value perception of it’s activities in the local community (maturing). This will help improve
relations with the local citizens, and improve the visibility of the consortium as a beneficial entity.

More Information:
Website: www.social-lab.it
Contact Person: Arcangelo Adriani
Email: info@social-lab.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 Social Lab appeared first on FoodSHIFT 2030.

THE INNOVATION:

The Bio-Distretto delle Lame (Bio-District), set-up in 2019, aims to promote organic and sustainable agriculture, spreading good rural,
environmental and social practices, protecting local knowledge, biodiversity, developing cultural and gastronomic ecotourism, by the adoption of a participatory model. We aim to contribute to sustainable development and the valorization of the landscape, the empowerment
of our local community, and raise awareness of the local environmental, cultural and social assets. It is a public-private partnership that involves 2 Municipalities and more than 20 organizations (businesses, farmers, cooperatives, associations) willing to develop a local development model founded on the rural roots of our communities.

LOOKING AHEAD:

To improve the efficiency of the partnership, it will be key to improve the organization and productivity of members (maturing). In addition, on the long-term there needs to be a robust strategy to take care of the bio-district landscape and environment through careful management and cooperation with the local administration (combining).

More Information:
Contact Person: Benedetto Fracchiolla
Email: fracchiolla@finoliva.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 Bio-Distretto delle Lame appeared first on FoodSHIFT 2030.

Tracceverdi is a Social Cooperative set up in 2011 built on multidisciplinary skills and oriented to combine the themes of social and territorial sustainability. The goal is to promote sustainable lifestyles, reconnecting man with nature. It manages educational programmes by hosting on-site events, summer camps and training for future farmers, mainly involving schools. They are also producers of organic food. Tracceverdi aims to combine the goal of preventing poverty and vulnerability with social and environmental justice.

LOOKING AHEAD:

Tracceverdi aims to become economically sustainable through the development of a suitable business plan that can help to support its activities on the long term (maturing). For example, Tracceverdi would eventually like to not only offer training, but also work opportunities for vulnerable and disadvantaged people.

More Information:
Website: www.tracceverdi.it
Contact Person: Cecilia Posca
Email: info@tracceverdi.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 Tracceverdi appeared first on FoodSHIFT 2030.

Rete Buono e Bio is a network among social cooperatives and organic producers combining distribution and catering of certified organic products. Its activities favor social inclusion opportunities for disadvantaged people who work in the restaurant next to the market. This facilitates the transformation from hyperlocal retail into a place where they offer fresh and cooked food. Its ambition is to provide disadvantaged people with permanent jobs to forge links with local producers.

LOOKING AHEAD:

Rete Buono e Bio aims to develop a label that can be used to promote local organic restaurants, combining with and supporting the local catering sector. On the long-term, the goal is to implement solutions to achieve zerowaste, and to consider dietary options focused on ethics and eco-system services impact (maturing).

More Information:
Website: www.buonoebio.it
Contact Person: Nino Paparella
Email: nino.paparella@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 Rete Buono e Bio appeared first on FoodSHIFT 2030.

THE INNOVATION:

Semi di Vita is a social cooperative managing an urban garden in Bari since 2011, and 26 hectares of land confiscated from Mafia land since
2018. Semi di Vita promotes social inclusion activities and organic agriculture practices, also benefiting from the support of a wide number of volunteers and citizens that join the “community” growing and harvesting campaigns. In two years, Semi di Vita has involved more than 500 volunteers, set-up an own brand which has been launched (Bontà comune) to sell preserves made from produce grown on the land and developed social inclusion projects to retrain young people in the correctional system for entering the labour market.

LOOKING AHEAD:

Semi di Vita aims to grow productively on the full 26 hectares of confiscated land, with the aim of converting the property into a common good for the wider community (maturing). Facilitating access to credit will be essential to support this evolution and maintain social activities.

More Information:
Website: www.semidivita.com
Contact Person: Angelo Santoro
Email: info@semidivita.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 Semi di Vita appeared first on FoodSHIFT 2030.

THE INNOVATION:

Avanzi Popolo, launched in 2015 by Farina 080, non-profit organization, aims to reduce food waste by building connections between those who produce waste (such as households, restaurants, food retailers) and those who need food. They connect “waste places” (such as primary producers, processors, retailers, restaurants, and families) with “need places” (charities, associations, ONG), favoring the creation of sustainable networks in which waste is highly reduced. Their vision is to extend this model to other territories and advocate to generate community welfare based on a community-led model which moves from fighting against food waste to reduce surplus food and supporting other organizations that support poor people.

LOOKING AHEAD:

The vision is to extend this model to other territories (upscaling) and advocate for improved welfare based on a community-led model which may finally contribute to reduce food surpluses. Working with alternative producers and consumers is also a goal (farmers markets, CSAs) to avoid relying on large retail chains (combining).

More Information:
Website: www.avanzipopolo.it
Contact Person: Antonio Spera
Email: info@avanzipopolo.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 Avanzi Popolo appeared first on FoodSHIFT 2030.

THE INNOVATION:

Artemisia is an initiative born in 2019 from the recovery of a building confiscated from Mafia. The social cooperative that manages it, CAPS,
has tested an innovative model of social inclusion where disadvantaged people and migrants are hosted and trained to work in the ARTEMISIA facilities: a bistro, with American bar and B&B. Their ambition is to favor job opportunities which could be upscaled and be
the backbone of an “Academy” established to support job inclusion in the catering sector, free of charge for disadvantaged young people.

LOOKING AHEAD:

Artemisia is currently aiming to set-up the academy (maturing), and to scale up the project (upscaling). Developing a strategy for how to conduct this upscaling is essential, with branding through a labelling scheme being an area of interest.

More Information:
Website: www.artemisiabari.it
Contact Person: Marcello Signorile
Email: marcellosignorile@coopcaps.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 Artemisia appeared first on FoodSHIFT 2030.

THE INNOVATION:

Orto Domingo is an urban garden founded in 2015 in a neighborhood in Bari, by the inhabitants of a series of buildings facing an abandoned land. It is a thematic, experimental urban garden relying on a cultural, social, and participatory approach. Orto Domingo is composed by 60 allotments rented and run by citizens who can also benefit from a new community dimension that cares about sustainability and educational activities. Orto Domingo currently has approximately 150 members, with the aim of intertwining the goals of individuals to create an empathetic community.

LOOKING AHEAD:

Orto Domingo aims to create a community cooperative in collaboration with the Synapsis foundation’s network (combining) to facilitate the replication of the initiative in other cities (upscaling). This mechanism will also help secure funding and and the development of a front office (maturing) to support local food systems initiatives.

More Information:
Website: www.associazioneparcodomingo.org
Contact Person: Luca Ottomanelli
Email: presidente@associazioneparcodomingo.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 Orto Domingo appeared first on FoodSHIFT 2030.