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.

Domingo Club believes that big changes come from everyday habits and that a key part of the solution to the climate crisis is sustainable
food. That’s why they promote fermented plant-based proteins and build open-source tools so that everyone can make them at home for
the benefit of our lives and our planet. They are currently documenting and testing version 1.0 of the Domingo fermentor. This is a low-consumption device that creates the parameters suitable for the fermentation of tempeh, an Indonesian product made from soybeans and fungi. Tempeh is now part of their daily diet.

LOOKING AHEAD:

With the support of FoodTech 3.0, they want to use digital manufacturing techniques to improve and produce the incubator (maturing). This will allow it to be (re)produced in any Fab Lab / maker space in the world according to the principles of decentralized and open source manufacturing (upscaling).

More Information:
Website: www.domingoclub.com
Contact Person: Maud Bausier & Antoine Jaunard
Email: hola@domingoclub.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 Domingo Club appeared first on FoodSHIFT 2030.

THE INNOVATION:

Look Ma’ No Hands, a project which 3D prints snacks from fruit and vegetable peels, challenges the question “what is waste?” by returning food “waste” to the table. The project aims not only to recycle discarded fruit and vegetable peels but also to create a new form of production-consumption behavior. So far, through its participation in the project Remix El Barrio by Fab Lab Barcelona, Look Ma’ No Hands has had the opportunity to meet with small groups and also set up a food scrap collection scheme between restaurants and cafes in the Barcelona neighborhood of Poblenou.

LOOKING AHEAD:

The project aims to develop a local “foodshed” by increasing the number of people participating in this circular production / consumption business model and establishing alliances with local organic restaurants and cafes in Barcelona. This makes use of the combining mechanism, with the aim of exchanging with at least 10 cafes.

More Information:
Contact Person: Secil Afsar
Email: secilafsar@gmail.com
Instagram: @3d_printed_healthy_snacks

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 Look Ma’ No Hands appeared first on FoodSHIFT 2030.

THE INNOVATION:

Numid’s intention is to fight against food waste. To do so, it proposes a method of consuming vegetables in which the plants are kept “rooted and planted” throughout the distribution process and at home. Keeping vegetables rooted during the process prevents them from degrading, avoiding waste. To make it possible, Numid is improving it’s open source design of a mini hydroponic system where customers can store their vegetables, either in a store or home setting. Numid is also working to test the system with potential users to understand its viability in addition to creating community around the product.

LOOKING AHEAD:

Numid’s current focus is on testing and optimizing the system (maturing) and ensuring that the concept is easily replicable for the Open Source community. This will help to facilitate upscaling through replication in the future.

More Information:
Website: www.wikifactory.com/@alexandre/numidhome
Contact Person: Alexandre Acsensi
Email: alexandreacsensi@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 Numid appeared first on FoodSHIFT 2030.

THE INNOVATION:

Tectum Garden fosters urban agriculture on the roofs of Mediterranean cities through a low environmental impact system that promotes self-consumption, and environmental awareness. The system under development is called “AGROPOP”, a product that, in addition to a low environmental impact, will have a low production cost as a characteristic. With AGROPOP we want to increase the viability of sustainable self-consumption by prioritizing the system’s installation in multifamily buildings with a low socio-economic level in Barcelona. Tectum’s current goals include creating a community around the system; make AGROPOP open source; and organize the production, storage and shipping aspects.

LOOKING AHEAD:

Tectum Garden is now focusing on the organization of production, shipping and warehousing (maturing) and the creation of a community around the AGROPOP system. In addition, Tectum Garden aims to offer its systems in open source to facilitate knowledge sharing.

More Information:
Website: www.tectumgarden.cat
Contact Person: Pietro Tonini
Email: pietro.tonini@uab.cat

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 Tectum Garden appeared first on FoodSHIFT 2030.

THE INNOVATION:

Vilagreens vertically cultivates various vegetables for the Penedès and Garraf areas. Cultivation of greens is only one element within the
scope of Vilagreens, which has four main goals: the provision of autocultivation systems in a format adapted to homes, restaurants, and
companies; the creation of cultivation systems within international trade containers, ready to be transported fully to destinations where
food security is a challenge due to climatic, commercial or social issues; the creation of cultivation systems in premises of approximately 40m2; and the integration of an array of social actors of diverse ethic, cultural and socio-economic backgrounds, who will be trained in creating solutions for food security.

LOOKING AHEAD:

Vilagreens is now working to connect with local restaurants to supply greens (combining), and provide produce for the local market (maturing). The team hopes that Vilagreens will become a Hub that is a meeting point of cultural connection, a space where the language
of food production is spoken, and for professional training for the community.

More Information:
Website: www.vilagreens.com
Contact Person: Mariano Pedernera
Email: mariano.kirlian@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 Vilagreens appeared first on FoodSHIFT 2030.

THE INNOVATION:

ClosKa promotes circular production by developing new packaging solutions made from biomaterials from organic waste. ClosKa’s specific objective is to create non-disposable containers and premium packaging that can be reused or adapted to a new function in order to extend the product’s useful lifetime. While ClosKa is in an experimental phase, the organization behind it, Naifactory LAB, has already generated buzz for Reolivar, their first biocomposite made from olive pits, which evolved out of the Remix el Barrio project. Through material innovation and applied research, as well as in talks and workshops, Naifactory LAB combines creativity and design to convert waste into high-quality products, following the circular economy concepts.

LOOKING AHEAD:

ClosKa is currently aiming to begin the pilot production of circular packaging combining sustainability with community empowerment by collaborating with social labor collectives. Focusing on a strong brand strategy, the product will go to market starting with premium products, and then be able to evolve into more popular products to increase its impact.

More Information:
Website: www.naifactorylab.com
Contact Person: Silvana Catazine
Email: studio@naifactory.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 ClosKa appeared first on FoodSHIFT 2030.

THE INNOVATION:

Pure umami without chemicals or tricks, accomplished only by fermentation and time. Ma! is a fermentation dojo that combines ancestral Asian preservation traditions and A. oryzae fungi (Koji ) to create new flavours paired with best quality Iberian ingredients. By inoculating grains and local legumes with Koji, Ma! looks to recreate traditional Japanese flavours with a twist. Ma! belongs to the Slow Food Barcelona network and participates in Mercat de La Terra, Slow Food´s local market every Saturday, is present in 10 shops around Spain and her condiments are featured in more than 15 menus around Spain and Europe. Ma! offers workshops for people to learn, taste and discover fermentation and Asian culture at the same time. Her company also looks to employ personnel at risk, bi & poc people, and especially women heads of the family and the LGTBQ community.

LOOKING AHEAD:

Ma! hopes to be the benchmark in Spain on issues of production and elaboration of Asian products with excellence and transparency. A kind of food ambassador of a culture that is not always understood or well portrayed in this country. Ma! is now focusing on acquisition of sponsorships to rent a space for fermentations (upscaling).

More Information:
Website: www.macondiments.com
Contact Person: María José Mantilla
Email: hola@macondiments.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 Ma! Condimentos vivos en Asia appeared first on FoodSHIFT 2030.

THE INNOVATION:

POWAR is a low-cost, open-source climate simulator that allows you to experience growing crops in different weather conditions to see the effects that climate change could have on them. It is currently proposed as a device for STEAM education in homes and schools for children from 8 to 18 years old through a series of NOOCS (Nano Online Open Courses) with the aim of promoting a technological education focused on the planet, which allows a more practical environmental teaching. POWAR can also be used as a device for urban agriculture, generating controlled microclimates for inside cultivation.

LOOKING AHEAD:

Eventually, Zuloaga hopes that POWAR can be adopted by agriculturists to empower them with data that allows them to be more resilient to climate change and even demand better environmental policies. At this moment, the main objective of POWAR is to test and optimize their technology through maturing processes.

More Information:
Website: www.powarstem.com
Contact Person: Pablo Zuloaga
Email: pabzul@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 POWAR appeared first on FoodSHIFT 2030.