THE INNOVATION:

Gaia Espirulina aims to cultivate microalgae, specifically spirulina on rooftop terraces in the project’s local neighborhood in Madrid. Spirulina is a “superfood” for humans while its favorite food is CO2. It offers hopeful possibilities for capturing CO2 in large cities while releasing huge amounts of oxygen; something akin to having a rainforest over our heads while producing food with high nutritional qualities. The Gaia Espirulina team has developed a functioning bioreactor prototype to grow spirulina on rooftops, which proposes a better use for these underutilized areas while generating income for neighboring communities by renting out these spaces.

LOOKING AHEAD:

The next step is to test the bioreactor’s installation in a residential building, proving that adequate production can be reached with the proposed system. In addition, understanding how to address the community component of the initiative will be a vital next step in the innovation (maturing).

More Information:
Contact Person: Rubén Lopez Moreno
Email: ruben_lopez_moreno@hotmail.com
Instagram: @gaiaespirulina

Info about the Innovators and the Innovation portraits Catalogue

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

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

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

Info about the Innovation Portraits Catalogue

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

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

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

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

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

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

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

The post Gaia Espirulina appeared first on FoodSHIFT 2030.

THE INNOVATION:

Les Alchemistes is unique innovation focusing on the recovery of biowaste in urban areas for processing into compost. The team have developed improved technologies to facilitate the composting of diverse biowaste materials, such as garden waste and even animal proteins. The technology then needed to be integrated into an urban context, ensuring it was ergonomic, hygienic and easy to use. This has required close cooperation with local authorities and waste management organizations to facilitate the integration of the biowaste solution in Avignon. Les Alchemistes are also cooperating with restaurants and supermarkets who often have larger volumes of biowaste.

LOOKING AHEAD:

Les Alchemistes are now focusing on refining their technology to ensure that it can effectively compost diverse biowaste streams (maturing), and eventually wish to roll-out the technology at other sites and cities (upscaling).

More Information:
Website: www.alchimistes.co
Contact Person: Lorraine Guers
Email: lorraine@alchimistes.co

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 Les Alchemistes appeared first on FoodSHIFT 2030.

THE INNOVATION:

RÅHANDEL (Raw trade) is a Danish foodtech startup with headquarters in Copenhagen. Råhandel started up in the summer of 2017 with a few producers and a warehouse in a garage for delivery and distribution of goods. In August 2021, more than 200 producers across the country have chosen to become part of Råhandel, and they have over 125 active buyers on the platform. Råhandel dreams of paving the way for a new and better food system, where there is room for both the small local sausage maker and the innovative startup, which uses residual products from beer production to develop new sustainable foods.

LOOKING AHEAD:

Råhandel’s model is working well, but is looking to further mature their business model as they move forward. In addition, improving transparency of their trade, the flexibility of their webpage and tools and focus on short distance trade will be key steps for accelerating.

More Information:
Website: www.raahandel.dk
Contact Person: Solveig Felbo
Email: solveig@raahandel.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 RÅHANDEL appeared first on FoodSHIFT 2030.

THE INNOVATION:

The low level of innovation in the Greek food sector and the lack of strong links between the research and the industry led to the creation
of the Ecotrophelia Greece competition for creating eco-innovative food products. Established in 2011, it aims both to support students engaged in food science and to become a hotbed of innovative ideas for the food industry, as well as promoting the entrepreneurship and
competitiveness. The contest attracts high level student teams which have developed innovative products very close to market, and provides a showcasing opportunity to the food industry and society alike. So far, 3 Ecotrophelia contest products have been successfully brought to market.

LOOKING AHEAD:

SEVT aims to maintain the Ecotrophelia contest whilst strengthening some of it’s key elements such as ties with industry (career facilitation), improved integration of the academic and industry world, and to bring more of the contest products to market (maturing).

More Information:
Website: www.sevt.gr
Contact Person: Foteini Salta
Email: fotsal@sevt.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 Federation of Hellenic Food Industries (SEVT) appeared first on FoodSHIFT 2030.

THE INNOVATION:

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

LOOKING AHEAD:

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

More Information:
Website: www.wikifactory.com/@alexandre/numidhome
Contact Person: Alexandre Acsensi
Email: alexandreacsensi@gmail.com

Info about the Innovators and the Innovation portraits Catalogue

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

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

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

Info about the Innovation Portraits Catalogue

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

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

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

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

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

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

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

The post Numid appeared first on FoodSHIFT 2030.

THE INNOVATION:

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

LOOKING AHEAD:

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

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

Info about the Innovators and the Innovation portraits Catalogue

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

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

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

Info about the Innovation Portraits Catalogue

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

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

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

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

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

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

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

The post Tectum Garden appeared first on FoodSHIFT 2030.

THE INNOVATION:

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

LOOKING AHEAD:

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

More Information:
Website: www.vilagreens.com
Contact Person: Mariano Pedernera
Email: mariano.kirlian@gmail.com

Info about the Innovators and the Innovation portraits Catalogue

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

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

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

Info about the Innovation Portraits Catalogue

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

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

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

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

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

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

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

The post Vilagreens appeared first on FoodSHIFT 2030.

THE INNOVATION:

The National Technical University of Athens (NTUA) is raising awareness of lyceum students on innovations in food area including personalized nutrition and alternative proteins through webinars and visits at the university lab or webinars. By engaging students with
these topics, innovative solutions can be developed for emerging markets, and to address global trends, and young people can be encouraged to participate in these important industries of the future. The NTUA aims to ensure food security in national level and give technologies to Greek food industry that will help them to be competitive, profitable, and sustainable.

LOOKING AHEAD:

NTUA dreams of it’s research group becoming one of the most active in the field of personalized nutrition and alternative proteins (maturing). It strives to be a knowledge lighthouse for these urgent food industry and food security issues at national level. NTUA will be a food technology innovation hub.

More Information:
Website: www.ntua.gr/en/
Contact Person: Sofia Papadaki

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 National Technical University of Athens appeared first on FoodSHIFT 2030.

THE INNOVATION:

Madfællesskabet (The food community) strengthens the connection between the city and its hinterlands. In Madfælleskabet, a number of
municipal and regional partners have joined forces in a committed partnership that works to create a sustainable food system. Madfællesskabet is founded by the mayors of the municipality who still take part in the steering committee. The aim is to strengthen the links between country and city and support a diverse production of local food. In short: In Madfællesskabet, we want to fertilize the soil so that a more sustainable food system can grow. A system that supports economic, social and environmental sustainability in both country and city.

LOOKING AHEAD:

Madfællesskabet is now in the process of developing goals and strategies for the coming 5 years (maturing) and aims to increase it’s network, attracting more stakeholders that can contribute to a sustainable food system (upscaling).

More Information:
Website: www.madfaellesskabet.org
Contact Person: Pelle Andersen
Email: pelle@thefoodproject.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 Madfællesskabet appeared first on FoodSHIFT 2030.

THE INNOVATION:

The Local Indicator is a tool developed by the motivation to figure out how to provide knowledge about the connection between the food on
the plate and the number of the hectares providing that food. This can strengthen and visualize the link between land use and urban centers. The tool uses kitchen procurement data to generate the hectare usage, and has now been tested in a variety of kitchens: restaurants, canteens, hospital kitchens and catering services.

LOOKING AHEAD:

Based on the testing results, the tool is now being further developed to provide more accuracy and different indicators such as impact on biodiversity and rural livelihoods (maturing). In the long-run, the goal is to be able to use the tool for story-telling at kitchen level, underpinning the promotion of sustainability.

More Information:

Website: https://cphfsc.org/ 
Contact Person: Line Rise Nielsen
Email: Line@changingfood.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 Changing Food appeared first on FoodSHIFT 2030.