THE INNOVATION:

The low level of innovation in the Greek food sector and the lack of strong links between the research and the industry led to the creation
of the Ecotrophelia Greece competition for creating eco-innovative food products. Established in 2011, it aims both to support students engaged in food science and to become a hotbed of innovative ideas for the food industry, as well as promoting the entrepreneurship and
competitiveness. The contest attracts high level student teams which have developed innovative products very close to market, and provides a showcasing opportunity to the food industry and society alike. So far, 3 Ecotrophelia contest products have been successfully brought to market.

LOOKING AHEAD:

SEVT aims to maintain the Ecotrophelia contest whilst strengthening some of it’s key elements such as ties with industry (career facilitation), improved integration of the academic and industry world, and to bring more of the contest products to market (maturing).

More Information:
Website: www.sevt.gr
Contact Person: Foteini Salta
Email: fotsal@sevt.gr

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 Federation of Hellenic Food Industries (SEVT) appeared first on FoodSHIFT 2030.

THE INNOVATION:

Organization Earth is a Greek Non-profit Civil Society Organization founded in 2010 that promotes Sustainable Development. It offers programmes of non-formal education and by facilitating community based activities, with a focus on vulnerable populations living in
urban centers. They also promote, develop and disseminate information, knowledge and expertise related to Organic Agriculture and Sustainable Food Systems. The Aephoria initiative by Organization Earth is Greece’s first sustainable business education and accelerator program for start-ups and entrepreneurial ventures with innovative, societal, and environmentally responsible business ideas.

LOOKING AHEAD:

Organization Earth strives to become a next-generation NGO, addressing the 17 SDGs, whilst developing partnerships, programmes and services to help address long-term social issues, as well as pressing climate issues. This maturing process will require the leveraging of social entrepreneurship in the Green Economy as a key tool.

More Information:
Website: www.organizationearth.org
Contact Person: Vickie Stavropoulou
Email: vickie@organizationearth.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 Organization Earth appeared first on FoodSHIFT 2030.

THE INNOVATION:

Zero Waste Schools is an ambitious initiative that was conceived after a survey with the teachers of a certain area in Athens (south), that pointed out recycling and circular economy as priorities to be addressed through education. Therefore, in collaboration with the environmental education advisors, PEKES undertook the task to create a Zero Waste School Network. The first group of schools has been formed with 34 initial members and educational material and the teacher training seminars have been initially shaped.

LOOKING AHEAD:

Dimitrios Kalaitzidis, founder of the initiative, aims to engage at least 200 schools in the area (upscaling), and to produce zero waste manuals for students and their familites. To do so, a collaborative network must be built, including municipalities, universities, research institutes and relevant NGOs (combining).

More Information:
Contact Person: Dimitrios Kalaitzidis
Email: aeiforo@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 4th Regional Centre of Educational Design (PEKES) appeared first on FoodSHIFT 2030.

THE INNOVATION:

The National Technical University of Athens (NTUA) is raising awareness of lyceum students on innovations in food area including personalized nutrition and alternative proteins through webinars and visits at the university lab or webinars. By engaging students with
these topics, innovative solutions can be developed for emerging markets, and to address global trends, and young people can be encouraged to participate in these important industries of the future. The NTUA aims to ensure food security in national level and give technologies to Greek food industry that will help them to be competitive, profitable, and sustainable.

LOOKING AHEAD:

NTUA dreams of it’s research group becoming one of the most active in the field of personalized nutrition and alternative proteins (maturing). It strives to be a knowledge lighthouse for these urgent food industry and food security issues at national level. NTUA will be a food technology innovation hub.

More Information:
Website: www.ntua.gr/en/
Contact Person: Sofia Papadaki

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 National Technical University of Athens appeared first on FoodSHIFT 2030.

THE INNOVATION:

InCommOn is an innovative organization that promotes sustainable urban development and circular economy principles through both educational activities and piloting of a real-life solution based on coffee waste. Their educational activities are conducted through collaboration with local schools, hosting contests and providing resources for teacher training on food waste, ecological footprint calculations and circular economy. As for the coffee pilot, kaFsimo, coffee waste is collected from local cafes which can be recognized by the kaFsimo window sticker, and then recycled into bioenergy. This practical solution demonstrates the principles of circular economy in action, and how local stakeholders (e.g. cafes, citizens, local authorities) can benefit from such an initiative.

LOOKING AHEAD:
The InCommOn team aims to develop a comprehensive education package for use in schools, and to collect as much participatory data on food waste from schools and students to provide insights on food waste rates in Greece (maturing). As for kaFsimo, upscaling activities are key in generating impact and visibility in new communities.

More Information:
Website: www.incommon.gr
Contact Person: Eleni Intzidi
Email: eleni@incommon.gr

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 InCommOn appeared first on FoodSHIFT 2030.

THE INNOVATION:

The HSPN is the National Operator for Greece both for Eco-School and Young Reporters for the Environment (YRE) Educational Programmes, both of which have been running for 25 years. EcoSchools is the largest global sustainable schools programme – it starts in the classroom and expands to the community by engaging the next generation in action-based learning. Young Reporters for the Environment (YRE) gives young people a platform to research environmental issues and promote solutions. These environmental education programmes pave the way for engaging young people in a sustainable future.

LOOKING AHEAD:

Theodora Polyzoidou, coordinator of the initiatives, hopes to implement these programmes in all schools across Greece (upscaling). However, as environmental education (EE) is not mandatory in the Greek curriculum, this is dependent on voluntary engagement and securing funds to provide resources and training to staff (maturing).

More Information:
Website: www.eepf.gr
Contact Person: Theodora Polyzoidou
Email: education@eepf.gr

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 Hellenic Society for the Protection of Nature appeared first on FoodSHIFT 2030.