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:

The people behind Denkwerkstadt Nahrungswandel (DWN) find it frustrating how little society values food and allows food waste on a massive scale. This led to an increased curiosity in fermentation processes as a means to preserve food in a simple, healthy and delicious way and as an encounter with nature and the exciting and beautiful works of microorganisms. This resulted in DWN, a social project offering workshops in fermentation, mushroom growing and other DIY techniques as well as city walks, inquiring how we live and want to live in Berlin. DWN is also collaborating on a number of projects contributing to a sustainable food transition including agroforestry, greening urban environments, and food hub initiatives.

LOOKING AHEAD:

DWN aims to create social and ecological impact through its activities, by engaging and raising awareness among citizens on the topic of food – from soil to sauerkraut. This awareness can sensitize people to the connection between how we treat ourselves and the soil, and to set-up
concrete activities to support the linking of city and agricultural areas (maturing).

More Information:
Website: www.denkwerkstadt-berlin.de
Email: post@denkwerkstadt-berlin.de

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 Denkwerkstadt Nahrungswandel 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:

En Direct de nos Fermes is a group of approximately 10 local farmers surrounding Avignon that are collaborating to be able to supply public
institutions and individuals with high quality, local products. The platform aims to supply products such as fruit, vegetables, honey, dairy products and cold meats, and hopes that with this larger supply capacity through joint efforts that they can attract institutional customers such as schools. This has required the group to adapt by the packaging types/sizing, as well as offering alternative delivery and retail options. For example, for individual customers, there are now fresh produce lockers set-up where you can purchase a selection of out-of-grade vegetables for a cheaper price.

LOOKING AHEAD:

En direct de nos fermes hopes to expand it’s reach by cooperating with more farmers (combining) to offer a larger assortment, whilst reaching more customers (upscaling). In addition, developing a sustainable logistics system that avoids multiple short trips is also of interest to reduce the climate impact of the produce (maturing).

More Information:
Website: www.endirectdenosfermes84.drivefermier.fr
Contact Person: Guillaume Sinard
Email: Guillaume.Sinard@vaucluse.chambagri.fr

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 En Direct de nos Fermes 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:

In Lower Silesia, Wroclaw, a beekeeping foundation has been set-up to use the apiary and beekeeping as an educational resource teaching
children and adults about the process of making honey, but above all – the importance of bees. The beekeeping foundation now has access
to a location at the Capitol Musical Theater in Wroclaw where they are able to keep hives and provide educational sessions. The bees are only a starting point in the discussion about the role and structure of the city as such. The harmony between man and nature in a modern metropolis and, above all, the location of the apiary in the center makes it easier to break through mental barriers concerning the function of urban space.

LOOKING AHEAD:

Lukasz Wyszkowski, founder of the initiative, eventually hopes to provide a regular teaching program (maturing), for which a funding source/model and further partnerships must be sought (combining). However, Lukasz does not view the initiative as a commercial idea,
and focuses on using the bees as a means of inspiration and learning.

More Information:
Contact Person: Lukasz Wyszkowski
Email: lukwyszkowski@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 BeeKeeping Foundation appeared first on FoodSHIFT 2030.

THE INNOVATION:

The Oostende City Council aims to use public space for edible greenery, social gatherings and meetings. This has been motivated by links to impact of green space on mental health and resilience to climate change impacts. Eli Devriendt works for the public space department of the city of Oostende and was the driving force behind the Green Belt of Oostende. One of the landscapes along the belt are De Tuinen van Stene (The Gardens of Stene). It is not “just” a park for walking or cycling, but includes food production such as a Community Supported Agriculture (CSA) that has now been running for 8 years, grazing sheep and cattle, an orchard and water retention areas.

LOOKING AHEAD:
To maintain the success of De Tuinen van Stene and the Green Belt, an improved communication strategy, improved management and new partnerships will be key (maturing). The City Council aims to maximize the Green Belt concept, greening more areas in the city to combat heat stress, soften the city exterior, provide greenery and grow food (upscaling).

More Information:
Website: https://www.oostende.be/tuinvanstene
Contact Person: Eli Devriendt
Email: eli.devriendt@oostende.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 City Council – De Tuinen van Stene appeared first on FoodSHIFT 2030.

THE INNOVATION:

Bowline came together in March 2020 because a small group of chefs, restaurant owners, and academics based in Copenhagen wanted to strengthen ties within the industry and with the community , to pool resources for collective action, and to respond to the COVID-19 crisis in a collaborative and constructive manner. Bowline governs itself in a loose, voluntary, and emergent manner according to five agreed upon principles: interconnectivity, responsibility, resilience, learning, and impact. On the basis of these values, the group promotes conversations among a small, core network, as well as across public platforms and forums, about immediate and future challenges facing the restaurant industry.

LOOKING AHEAD:

Bowline aspires to maintain and leverage the energy and network ties generated during the pandemic to address longer term issues facing restaurants and the communities they serve. Collaboration with restaurants and groups in the international community will be essential in this facilitating collective action (combining).

More Information:
Website: www.bowline.dk
Email: ahoy@bowline.dk

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 Bowline 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.

THE INNOVATION:

RESTLOS GLÜCKLICH (RG) started in 2015 with its 2 founders triggered by the amount of food waste, and called by the fact that the topic isn’t publicly recognized enough. The initial idea was to set up a whole restaurant based on saved food (food ingredients that would have been thrown away otherwise). The restaurant was a success but also very challenging. As RG wanted to raise even more awareness around the topic of food waste and how to minimise it, the team decided to close the restaurant and focus on educational projects. Thus, since the beginning of 2018 RG offers interactive workshops and (team-) events for kindergardens, schools, companies and citizens inspiring kids and adults to treasure our food, minimise waste and eat climate friendly.

LOOKING AHEAD:

The RG team aims to work in a more integrated way with society (maturing) and to reach out to more people in order to raise awareness in the general population (upscaling). This will also mean that wider themes must be addressed, such as trade, agriculture, supply regulations and food retailers.

More Information:
Website: www.restlos-gluecklich.berlin
Contact Person: Hanna Legleitner
Email: hallo@restlos-gluecklich.berlin

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 RESTLOS GLÜCKLICH appeared first on FoodSHIFT 2030.