THE INNOVATION:

Zero Foodprint started in the United States and was able to make the connection between climate and food. From 2015-2018 Zero Foodprint focused on calculating and reducing greenhouse gasses in restaurants through Life Cycle Assessments (LCA). From 2018 it became possible for consumers to become part of the climate solution: We do this through our members (resturants and food businesses) that add 1% to the consumer’s bill and this money is allocated to agricultural climate solutions. In 2020, we were able to establish this concept in the Nordic region under Zero Foodprint Nordic. With money from Nordic restaurants, food businesses and funds we can make local change through local projects.

LOOKING AHEAD:

In 2022 they aim to implement LCA partnerships with members (combining) and to continue engaging citizens and all eaters in transitioning Nordic agriculture to holistic and regenerative systems. Collaboration with government is a key goal that will support this, in
addition to the creation of a regenerative farming knowledge base.

More Information:
Website: www.zerofoodprintnordic.org
Contact Person: Cindie Christiansen
Email: Cindie@zerofoodprintnordic.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 Zero Foodprint Nordic appeared first on FoodSHIFT 2030.

THE INNOVATION:

Le Tipi is an innovative project focusing on urban agriculture as a means to highlight ecological issues and the need to connect urban environments with nature. The project, initiated by two citizens with a strong drive to facilitate this connection, and to provide interesting opportunities. Le Tipi is comprised of a green space in the city of Avignon, with vegetable gardens, trees, hens and greenhouses. This functions as a learning space, promoting increased awareness on ecological issues and sustainable food, the fight against climate change, helping biodiversity to come back in the city and increasing the well-being between citizens sharing practical knowledge. Both public and private organizations are involved in supporting Le Tipi.

LOOKING AHEAD:

Le Tipi hopes to increase it’s impact by encouraging more local citizens to make use of the garden, including elderly people and schools. Expansion of activities is also being considered, for example in the form of art and botanical workshops (maturing). A long-term aim is to replicate the idea elsewhere in the city (upscaling).

More Information:
Website: www.lesitedesjeunespousses.fr
Contact Person: Paul-Arthur Klein
Email: paul.lesjeunespousses@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 Le Tipi 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.