THE INNOVATION:

The LMP Torhaus is one of more than 12 LMP initiatives in Berlin; the FoodSHIFT 2030 Berlin Lab is collaborating with all of them. Founded in 2020, LebensMittelPunkt Torhaus is a Food Hub located in the 55m² gatekeeper’s house at the former Tempelhof Airport. The building is shared with the THF radio and wider Torhaus community; it is currently being renovated to include a kitchen, radio studio and
collective space. The area is small, but it provides a multimedia vision for collaboration, in the pursuit of a communal city. LMP Torhaus aims to unite the diversity of south central Berlin using the instrument of sustainable food.

LOOKING AHEAD:

The Torhaus is now addressing organisational challenges including financial strategy development, legal obstacles regarding the use of the hub kitchen, and the utilization of limited space (maturing). In the near future, LMP Torhaus aims to grow as an example by which diversity and inclusivity can be achieved through food and community in a modern city.

More Information:
Website: www.torhausberlin.de
Email: kochkollektiv@torhausberlin.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 LebensMittelPunkt (LMP) Torhaus appeared first on FoodSHIFT 2030.

THE INNOVATION:

The LMP Lichtenberg is one of more than 12 LMP initiatives in Berlin; the FoodSHIFT 2030 Berlin Lab is collaborating with all of them. The LMP Lichtenberg is a citizen-driven initiative founded in 2018, which seeks to build up a Food Hub as a space for trading, sharing, preparing, and consuming food, while simultaneously enabling inclusive community building and empowerment. The Food Hub Lichtenberg started with workshops, implemented a CSA and planted fruit trees in local schools. The LMP was set-up to address the lack of space for alternative food networks in the city, the urgent need for food system transformation and stimulation bottom-up initiatives.

LOOKING AHEAD:

The environmental and social impact the LMP Lichtenberg would like to reach and to contribute to in the long term is to shift the food system of the district – accelerating access to good local food, knowledge about it and creating a community. The LMP plans to upscale
and become a manager of food system change.

More Information:
Website: www.lebensmittelpunkte-berlin.de/lichtenberg
Email: lebensmittelpunkt-lb ‘at’ web.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 LebensMittelPunkt (LMP) Lichtenberg appeared first on FoodSHIFT 2030.

THE INNOVATION:

The SuperCoop is a Berlin based citizen initiative working to open a community-owned member-managed food market in the multicultural
district of Wedding. Their plan: Each member works 3 hours per month and can help shape the food market through a democratic voting system. Only a few employees take care of orders and coordination. Inspired by a film about New York Park Slope Food Coop (17.000 members, since 45 years), the initiative grew from just a few people in 2018 to a registered coop with more than 600 members in 2021. After a successful crowdfunding collecting over 70.000 €, they signed a lease, renovated the space and opened their first supermarket in September 2021.

LOOKING AHEAD:

The SuperCoop is working on expanding: leasing more space, having a growing number of diverse members who make their consumption more sustainable, gain knowledge and become multipliers (upscaling). In addition, setting up a delivery system with decentral pick-up
stations in other districts will be a key step (maturing).

More Information:
Website: www.supercoop.de
Contact Person: Johanna Kühner
Email: contact@supercoop.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 SuperCoop Berlin appeared first on FoodSHIFT 2030.

THE INNOVATION:

CPH Food Space is a development environment established in 2016 for food entrepreneurs and blooming SMEs, being a visible center for
food experiences, new thoughts for food production and collaborations within and around the food world. CPH Food Space is located in the vibrant meat packing district of Copenhagen, and will house up to 300 aspiring food entrepreneurs. CPH Food Space works openly, diversely and generously for the world to have good, clean and fair food. It was established in cooperation between deeply passionate founders and entrepreneurs, who dreamt of a place with open arms and doors giving room to creativity and co-creation.

LOOKING AHEAD:

CPH Food Space see itself as a key actor in a new sustainable food system, linking people and companies of all sizes, methods, ideas in a generous sharing community (combining). To do so, more understanding and awareness of the cooperative model must be raised to facilitate better collaboration, financing options and trust (maturing).

More Information:
Website: www.cphfoodspace.dk
Contact Person: Mia Maja Hansson
Email: mail@miamaja.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 CPH Food Space appeared first on FoodSHIFT 2030.

THE INNOVATION:

Le supermarché solidaire de Montfavet is a supermarket providing low-cost fresh produce to citizens in financial difficulties or with low income. The initiative is rooted both in the will to fight against food waste (both fresh and raw products but also processed food and meals coming from “classical” supermarkets) and to help and sustain vulnerable people who need to get a fresh, good quality food. The prices are very low but food isn’t free, differing from classical food assistance schemes. Public institutes are engaged to assist with cofinancing the initiative, whilst a team of citizen volunteers ensure that the supermarket can operate on a daily basis. Partnerships are also formed with local stakeholders who can provide food regularly.

LOOKING AHEAD:

Securing financing is key restriction, as this is largely reliant on external sources as income generated by the shop is limited. This, combined with the need for committed volunteers who can undertake technical tasks are key challenges to be addressed for the supermarket to provide long-term food support to those in need.

More Information:
Email: contact@icipass.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 Le supermarché solidaire de Montfavet appeared first on FoodSHIFT 2030.

THE INNOVATION:

De Biopluktuin, run by Buitengoed, is a Community Supported Agriculture initiative that grows organic vegetables for 250 members. The members can choose to come and pick their own vegetables (which most do) or can pick-up a veg box on Fridays. Members can help at the farm, but don’t have to, and most travel to the farm by bike, so transport is sustainable. No plastic waste is generated as people pick their own seasonable vegetables, so no packaging is needed. Pieter Moenaert, one of the farmers, aims to provide people with a connection to the soil, and to develop a community that provides social impact and opportunities to involve people in volunteer opportunities and social employment.

LOOKING AHEAD:

To maximize the social impact, further cooperation with social organizations and the hiring of an extra job coach would be beneficial (combining). The team hopes to raise awareness among the local population about biodiversity and would like to expand activities to include diary processing and grain cultivation (upscaling).

More Information:
Website: www.biopluktuin.be
Contact Person: Joke Coopman
Email: info@buitengoed.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 Buitengoed – De Biopluktuin 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.