THE INNOVATION:

From Hunger was started in 2020 during the first lockdown due to the COVID-19 pandemic. During this period, many people lost their jobs or fell into financial difficulties. From Hunger focuses on the collection of leftover fruits and vegetables from wholesalers located at the Targ
Piast market square, and redistribution to people in need. From Hunger is supported by volunteers who offer to drive to collect and distribute food, communicating mainly through a dedicated Facebook group. The group operates based on a set of guidelines to make sure
that food is distributed fairly to those who need it most. From Hunger aims to ensure that local people’s basic food needs are satisfied, making use of local, otherwise wasted resources.

LOOKING AHEAD:

From Hunger would like to have access to a kitchen to allow for the preparation of fresh meals using the leftover produce (maturing). Access to a larger car or van would be useful for efficient transportation of the food, as well as a source of funding to pay for fuel, repairs and other materials that help the initiative to run.

More Information:
Contact Person: Justyna Czerniak
Email: justyska23.jc@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 From Hunger 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:

Local en Bocal focuses on the valorization of fruit and vegetable waste by processing and canning, resulting in higher value products such as soups. Local en Bocal makes use of organic, locally supplied fruit and vegetables that do not meet conventional standards, and processes them at their own facility which takes an inclusive approach to employment. This strategy  has therefore two results streams: reduction and repurposing of food waste into high quality food products and facilitation of accessible employment opportunities in Avignon.

LOOKING AHEAD:

Local en Bocal is now looking to explore strategies for potential supply of two product streams: 1) for individual customers and 2) for public
stakeholders (maturing). This will also require the development of improved logistical strategies and the maintenance of good cooperation
between off-takers and local suppliers.

More Information:
Website: www.localenbocal.fr  –   www.a-cote.bio
Contact Person: Charlotte Trossat
Email: contact@localenbocal.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 Local en Bocal appeared first on FoodSHIFT 2030.

Les Jardins de Solène is a vegetable processing unit that recovers ‘ugly’ vegetables that do not meet conventional market standards. The initiative is driven by the founders will to fight against waste on two levels: Waste of fruits and vegetables in agricultural areas, and waste of human skills and capacity. Combining the two, Les Jardins de Solène provides long-term employment opportunities to people who are excluded from the traditional labor market, such as those with disabilities. Once the fruits and vegetables have been sorted and processed, they are sold to local organizations such as schools and hospitals. Les Jardins de Solène also provides coaching and support to employees as an inspiring example of social enterprise.

LOOKING AHEAD:

Les Jardins de Solène is now aiming to mature it’s logistics approach, exploring opportunities for a more efficient, collective strategy. In addition, improving the offer they can provide to public procurement will be essential in the long-term success of the initiative, as well as increasing awareness and understanding of food waste issues.

More Information:
Website: www.lesjardinsdesolene.com
Contact Person: Solène Espitalie
Email: solene@lesjardinsdesolene.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 Les Jardins de Solène appeared first on FoodSHIFT 2030.

THE INNOVATION:

The Sint Andreas school (secondary school) cooperates with the Gardens of Stene (GoS). As the agricultural land of GoS lacks water in the summer, the school will provide GoS with water to irrigate the land of the farmer. In particular, the school will divert the rain water collected on their roof to the GoS. The school is located next to the GoS allowing the students to have their lunch in green surroundings. Some outdoor classes or meetings are also organized in the pergola of GoS. Because the strategic position of GoS, it offers also great potential for outdoor agricultural education (i.e., participation of school children in the CSA linked to education).

LOOKING AHEAD:

To utilize the strategic location of the school, it has been suggested that a thematic workshop day could be hosted to teach and inspire students about sustainability, food security and agriculture. This could be hosted on-site at the GoS, and may open doors to collaboration with regional institutes and local authorities (combining).

More Information:
Contact Person: Stefaan Coudenys
Email: directie@saoo.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 Sint Andreas Secondary School appeared first on FoodSHIFT 2030.

THE INNOVATION:

Look Ma’ No Hands, a project which 3D prints snacks from fruit and vegetable peels, challenges the question “what is waste?” by returning food “waste” to the table. The project aims not only to recycle discarded fruit and vegetable peels but also to create a new form of production-consumption behavior. So far, through its participation in the project Remix El Barrio by Fab Lab Barcelona, Look Ma’ No Hands has had the opportunity to meet with small groups and also set up a food scrap collection scheme between restaurants and cafes in the Barcelona neighborhood of Poblenou.

LOOKING AHEAD:

The project aims to develop a local “foodshed” by increasing the number of people participating in this circular production / consumption business model and establishing alliances with local organic restaurants and cafes in Barcelona. This makes use of the combining mechanism, with the aim of exchanging with at least 10 cafes.

More Information:
Contact Person: Secil Afsar
Email: secilafsar@gmail.com
Instagram: @3d_printed_healthy_snacks

Info about the Innovators and the Innovation portraits Catalogue

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

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

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

Info about the Innovation Portraits Catalogue

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

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

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

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

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

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

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

The post Look Ma’ No Hands appeared first on FoodSHIFT 2030.

THE INNOVATION:

Healthy Seeds is a plant-based yogurt producer that was inspired by the founder, Elzbieta Henn’s, own experiences with dairy allergies. Elzbieta began experimenting with alternative yogurt formulas using grains and ingredients such as coconut milk, flax seed, millet and hemp seeds, and eventually moved from experimental production at home to commercial production at scale. This required Elzbieta to leave behind her career in finance to take on the challenge of bringing a new product to the market. Healthy Seeds maintains a zero-waste philosophy at procurement, production and consumption levels; the production process is waste-free, and the yogurts are packaged in reusable glass jars.

LOOKING AHEAD:

Healthy Seeds is currently focusing on the market in Wroclaw, and would like to expand their product range to provide a comprehensive assortment of plant-based yogurt, dressings and sauces for example (maturing). In the future, upscaling to other areas of Poland may also be of interest, leveraging on citizen support and new partnerships.

More Information:
Website: www.healthyseeds.pl
Contact Person: Elzbieta Henn
Email: elzbieta.henn@healthyseeds.pl

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 Healthy Seeds 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:

Created from the ideas of four passionate co-founders with broad experience in the catering sector, TAJFUN is an innovative restaurant concept that focuses on the use of local ingredients and artisan products to show the potential of vegetarian and vegan food. Minimizing waste is a key principle at the restaurant, meaning that creativity is an essential part of the menu development. Despite only using approximately 10 core ingredients, the restaurant is able to offer 20 different vegetarian dishes inspired by Asian cuisine. The team focuses on providing high-quality, flavorful food, whilst fusing the use of local ingredients to produce oriental dishes.

LOOKING AHEAD:

The TAJFUN team dreams to produce as much of the food serves at the restaurant from scratch (e.g. make the noodles themselves (maturing). This may require upscaling to a larger premises, though this is not a step they are aiming to take in the immediate
future.

More Information:
Website: www.tajfun.wroclaw.pl
Contact Person: Miko?aj Kupis

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 Tajfun appeared first on FoodSHIFT 2030.

THE INNOVATION

Motivated by tackling the problem of food waste, Querfeld was founded in 2016 out of a student project with the vision to supply fair and sustainable food for all. Once a rather small team with few connections to farmers, Querfeld grew into a bigger group of motivated people to prevent food waste, by trading unconventional or “crooked” organic fruits and vegetables – meaning the products are in nonconform shapes or sizes which are not suitable for the regular market. Querfeld has numerous long-term relationships with growers, and logisticians with whom they deliver weekly to kitchens ranging from daycare centers to company restaurants, and to private customers via drop off points throughout the city – named by Querfeld as “Feldbotschaften”.

LOOKING AHEAD:

Querfeld’s larger vision is to ensure a sustainable food supply for all people, by saving food that deviates from the norm and thus counteracting food waste. To reach this goal, Querfeld aims for expanding to more regions in Germany (upscaling).

More Information:
Website: www.querfeld.bio
Contact Person: Frederic Goldkorn
Email: info@querfeld.bio

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 Querfeld appeared first on FoodSHIFT 2030.