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:

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:

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:

Next to the Gardens of Stene, the very first co-housing project in Oostende has been set-up on an old farm site. The co-housing project aims to provide high-quality living in up to 16 units where space and materials are shared. For example, the community can share meals, work on the garden together and use innovative and ecological techniques that are made affordable through the sharing of costs. The housing is almost completely energy neutral, and the community avoids using fossil-based fuels.

LOOKING AHEAD:

The community intends to set-up a food forest to grow fruits, berries and nuts (maturing), though legislation obstacles need to be addressed. On the long-run, the community intends to inspire people to live differently in a more communal and ecological way that can provide a solution to the housing crisis, and provide support to vulnerable people.

More Information:
Website: www.cohousingboldershof.be
Contact Person: Luca Lenoir
Email: info@cohousingboldershof.be

Info about the Innovators and the Innovation portraits Catalogue

FoodSHIFT 2030 aims to launch an ambitious citizen-driven transition of the European food system towards a low carbon circular future, including a shift to less meat and more plant based diets. This transition is necessary in order to address the pressing challenges for food and nutrition security, contribute to the EU commitment of reducing GHG emissions by at least 40% by 2030, and revitalize urban-rural linkages and partnerships.

To do so, it establishes FoodSHIFT Accelerator Labs for maturing, combining, upscaling and multiplying existing food system innovations across nine front-runner city-regions. In turn these innovations contribute to the FoodSHIFT vision.

An Innovation Catalogue called “Innovation Portraits” was created to snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions.

Info about the Innovation Portraits Catalogue

The Innovation Catalogue will snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions. Each FAL has a dedicated innovation focus and each chapter will present innovation cases from a particular FAL. For each of the innovations presented, a snapshot of the innovation concept and purpose will be given, alongside the key impacts the innovation has in relation to the FoodSHIFT Impact Pathways and the acceleration ambitions of the innovation.

In addition, each innovation portrait is also categorized according to its Innovation Dimension. These dimensions indicate what kind of innovation is being presented, and where in the value chain it plays a role. This is indicated by these tabs. The dimensions are defined as follows:

Product – Innovations in this category address new or updated products, including quality, safety and market impact.

Process – These innovations are relevant to new technologies for processing, logistical improvements, infrastructure and new/improved services.

Social – Innovations in this category are relevant to changes in behaviour (e.g. consumers/citizens), development of new relationships and inclusiveness.

Governance – The innovations address policy developments, including food planning, subsidies, taxing, certificates & labelling.

Learn more about all the Innovation portraits: https://foodshift2030.eu/meet-the-people-changing-your-food-system/

The post Cohousing Boldershof 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.