Tinutul Barsei Local Action Group (LAG), Romania

THE INNOVATION:

Tinutul Barsei Local Action Group (LAG) covers Tinutul Barsei region, a unique region in Romania, with its own cultural and historical identity that has shaped the farming practices.
To preserve and promote these local traditions, the farmers are faced with a lot of challenges. One of the LAGs objectives is to assist local farmers in overcoming these challenges. The innovation consists of setting up courses for professionalising local farmers on diverse topics: fiscal matters, how to add value to your products, certification schemes, entrepreneurship, etc. By doing so, this also opens opportunities for cooperation and innovation. The LAG currently cooperates with 45 stakeholders including municipalities, NGOs, local institutes and private partners.

LOOKING AHEAD:

The LAG aims to integrate certified local farmers products into the urban markets (maturing). The desired impact for the next 5-10 years would be to promote and consolidate the local farming and gastronomical identity of Tinutul Barsei territory, increasing the number of certified farms and local products (upscaling).

More Information:
Contact Person: Ciolan Adrian
Email: tinutulbarsei@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 PROFESSIONALISATION OF SMALL PRODUCERS appeared first on FoodSHIFT 2030.

THE INNOVATION:

FAL Brasov aims to pilot an urban garden nearby a new neighbourhood inhabited by young parents. The neighbourhood lacks the common area where the community can come together. The main objective of the garden will be to create a community around it, by providing a space for educating children on the importance of agriculture and nutritious diet. Furthermore, the garden will help the FAL build capacity and raise awareness about the importance of local food, the foundation for the Food Council.

LOOKING AHEAD:

The activities taking place in the urban garden will be coordinated by a local NGO, that will network with different schools and children organisations, in order to offer the opportunity to participate in educational activities around the garden.

More Information:
Contact Person: Florentina Florescu
Email: florescu.florentina@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 EDUCATIONAL URBAN GARDEN appeared first on FoodSHIFT 2030.

Sustainable Development Agency for Brasov County

Brasov, Romania

THE INNOVATION:

To improve innovation in Brasov County, the local Sustainable Development Agency is putting innovation on the food production agenda through a multi-level governance approach. With this approach, the agency hopes to encourage and integrate food innovation, particularly in rural areas surrounding Brasov. This is being implemented through the set-up of six Local Action Groups dealing with local food producers to address context-specific practical needs. This approach is included in a wider proposal for the set-up of Living Labs with key stakeholders in the region to support local food innovations and disseminate good practices. The proposal will also support urban-rural connections to lead to sustainable rural development with food at the center.

LOOKING AHEAD:

The project aims to boost the rural food production sector by creating links with urban stakeholders and institutes (combining). The long-term ambition is that these connections will mature and eventually facilitate a circular urban rural economy.

More Information:
Contact Person: Luciana Glica
Email: luciana.gliga@addjb.ro

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 Living Lab with regional LAGs appeared first on FoodSHIFT 2030.

Brasov City, Romania

THE INNOVATION:

Starting with a thorough research of the green public procurement legislation, the aim of the innovation was the greening of the local public procurement. With the support of Mihaela Fratila, expert on public procurement, the municipality of Brasov is the first municipality at national level that coordinates the national programme ‘Milk and pastry’ in schools at the city level, which allowed the integration of local producers. The children attending school in Brasov city benefitted from local dairy products and pastries during the 2021-2022 school years due to these efforts.

LOOKING AHEAD:

The main goals for the nearby future is ensuring local products for all the three components of the national programme (i.e: dairy products, pastries and fruits), as well as the development of the educational component of the programme, that should ensure the proper education of children towards a healthy lifestyle (maturing). A long-term objective is the development of the necessary infrastructure in order to make the transition towards warm and nutritious meals in schools.

More Information:
Contact Person: Mihaela Fr??il?
Email: mfratila@wwf.ro

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 SUSTAINABLE PUBLIC PROCUREMENT appeared first on FoodSHIFT 2030.

THE INNOVATION:

The local area of Vama Buzaului is famous for its natural sights and bisons, which in turn bring tourism. The Gastro Local Association aims to further enhance the attractiveness of the region for tourists by offering ‘Food Trails’ that are formed of gastronomic points in the form of local farmhouses offering home-made food products. Through collaboration with the local authorities, local farmers have been able to get their premises approved for food preparation as part of a simple certification scheme. This provides additional income to local farms and attracts tourists which contributes to the overall prosperity of the region. The scheme also facilitates training of the cooks (HACCP, food safety) and visibility of the farms through branding of the Food Trails network.

LOOKING AHEAD:

The promotion of the Food Trails will eventually support the preservation of the landscape and culture, though this will require the engagement of more farms and/or other regions (ex.: Harman) in the scheme (upscaling) and collaboration with relevant stakeholders that can provide guidance and expertise in order to make the scheme as resilient and sustainable as possible (combining).

More Information:
Website: https://gastrolocal.ro/
Contact Person: Dorian Lungu
Email: contact@gastrolocal.ro

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 Chain of Gastronomic Points appeared first on FoodSHIFT 2030.

SZIKRA Restaurant takes an innovative approach to food waste in the catering sector by connecting with local producers, rediscovering, and celebrating local tastes, and using respectfully every ingredient. Chef M?d?lina and her team focuses on using diverse seasonal vegetables and fruits, roots and nuts, as well as meat, using all the parts of them. When food parts remain, they are re-valorised in creative ways (vegetables powder, chips, syrups, puree). This is a way of being economically efficient, but also integrating circular economy in the business model. As a collaborative initiative, chef Madalina joined efforts with a local entrepreneur in order to implement the full circle: production of local vegetables and herbs -> cooking re-interpreted dishes that highlight the traditional and diverse tastes of the region -> using food waste in retro-innovative ways.

LOOKING AHEAD:

The FAL Brasov aims to work together with Szikra team and chef Madalina to create a set of videos where Madalina can share her experience and tips and tricks regarding ways in which to reduce food waste in restaurants, videos that will be disseminated within the local HoReCa industry in order to share the good practices (combining).

More Information:
Contact Person: Madalina Roman
Email: madalina@icloud.com
Facebook: @szikrarestaurant 

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 Reducing food waste in restaurants – good practices appeared first on FoodSHIFT 2030.

THE INNOVATION:

Chef Daniela Graura is a well-known chef and food technician, passionate about studying local and traditional gastronomy. She is engaged in diverse community initiatives that promote local tourism and gastronomy, and she collaborates with local producers for an authentic taste of the food served in her restaurant.

LOOKING AHEAD:
With the support of chef Daniela, FAL Brasov aims to create a sustainable local gastronomy guide, with a thorough research of local traditional gastronomy, eating habits, future trends, and good practices. The guide will be disseminated to HoReCa representatives and food enthusiasts, in order to encourage the usage of local vegetables, fruits and other ingredients in local recipes.

More Information:
Contact Person: Daniela Graura
Email: danielagraura@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 Sustainable Gastronomy appeared first on FoodSHIFT 2030.

THE INNOVATION:

SolBun Coop (Fair Soil Farmers Cooperative) is a private initiative focusing on the aggregation of small and local producers’ products to jointly access the market and connect with consumers. Small producers decided to come together for addressing the market with a more diverse range of products, and to find balance between each other’s motives, interests, and resources.

LOOKING AHEAD:

The SolBun cooperative hopes to support its members to mature through professionalizing services and improving communication approaches (e.g. branding). Furthermore, the coop is working closely together with the local councils and markets administration to revitalize the city central market into a local producers’ market, in order to showcase their products, build relationships with consumers and offer other experiences such as gastronomy sessions.

More Information:
Contact Person: Anca Moga
Email: solbuncoop@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 SolBun Coop appeared first on FoodSHIFT 2030.