THE INNOVATION:

The Bazaar is a grassroots initiative of local farmers and consumers in Wroclaw creating the Short Distance Bazaar. It was established in
2009 as a consequence of the need to have access to good quality, local food on a weekly basis. The introduction of Saturday markets satisfied the need of eaters from Wroclaw, while for farmers it gave more time and relieved them from frequent trips and organizing logistics of individual customer deliveries. Throughout these years, the Bazaar has been accompanied by events raising awareness of the way food is produced, and of the traditions associated with the old varieties of plants sold at the Bazaar (cereals/fruits). A close-knit community has formed, also between buyers and suppliers.

LOOKING AHEAD:

The Bazaar is now in the process of finding a new location for the market to be held, as well as to provide space for cultural activities such as workshops, exhibitions and meetings for exchange of energy and thoughts. This step will allow The Bazaar to mature and offer more diverse value than just the market alone.

More Information:
Website: www.facebook.com/krotkadrogabazar
Contact Person: Mariusz Sibila
Email: krotka.droga@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 Short Distance Bazaar appeared first on FoodSHIFT 2030.

THE INNOVATION:

SoloAceite is a small company producing high-quality extra virgin olive oil (EVOO). They are principally located in Jaen, Spain, with collaborators in Galicia and Catalunya. Their goal is to expand and develop EVOO culture and defend the richness of variety and production as essential characteristics for choosing and purchasing it. Currently, the sibling duo that forms SoloAceite is working towards creating a community of small extra virgin olive oil producers that will collaborate to bring more high quality EVOO to customers in a way that is efficient and more affordable for producers, without unnecessary packaging and intermediaries.

LOOKING AHEAD:

In addition to the development of a producers community, in Food Tech 3.0, SoloAceite also hopes to investigate how small producers can access small olive oil mills, which are typically expensive, and how they might work together to transport pre-packaged olive oil directly to urban customers (maturing & combining).

More Information:
Website: www.soloaceite.com
Contact Person: Ana & Juan Vargas
Email: ana@soloaceite.com & juan@soloaceite.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 SoloAceite appeared first on FoodSHIFT 2030.

THE INNOVATION:

Apple Reserve is an innovative juice business that makes use of traditional apple varieties such as Antonówka, Kronselska or from traditional orchards, respecting the Polish countryside landscape, local ecosystems, biodiversity, circularity, in the spirit of less-waste. The founders were driven by the need for alternatives to large-scale monocultures often seen in modern agriculture, and to find a way to offer an alternative product to address the high quality soft drinks market. ”We do not discuss with nature, we take what it offers us; in this way, every year we collect unique apples, which, depending on the nature, we have sometimes more and sometimes less”.

LOOKING AHEAD:

Apple Reserve aims to encourage Polish consumers to opt for artisanal, local products more often, with understanding of the impact on health, biodiversity and natural resources. To do so, Apple Reserve aims to upscale to new markets, especially Wroclaw and the Lower Silesia region.

More Information:
Contact Person: Przemys?aw Gontarz
Email: kontakt@rezerwatjablek.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 Apple Reserve appeared first on FoodSHIFT 2030.

THE INNOVATION:

Founded by Simon van Reusel in 2017, Ter Doorn sells organic produce sourced from 15 local farmers at local markets. As well as being well connected with local farmers, Simon ensures a full assortment by purchasing from organic wholesalers and local product traders. Ter Doorn operates on the principle of ensuring that farmers have a substantial share of the final product price, with a focus on economic and environmental sustainability. All products sold by Ter Doorn are organic, and are sourced through transparent and fair relationships with farmers.

LOOKING AHEAD:

Ter Doorn aims to expand the level of collaboration it has with local stakeholders, and aims to stimulate a versatile local food system (combining). This could take the form of a cooperative distribution system that allows for collaboration between producers, buyers and logistics actors.

More Information:
Contact Person: Simon Van Reusel
Email: simon@terdoorn.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 Ter Doorn appeared first on FoodSHIFT 2030.

THE INNOVATION:

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

LOOKING AHEAD:

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

More Information:
Website: www.zerofoodprintnordic.org
Contact Person: Cindie Christiansen
Email: Cindie@zerofoodprintnordic.org

Info about the Innovators and the Innovation portraits Catalogue

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

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

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

Info about the Innovation Portraits Catalogue

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

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

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

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

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

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

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

The post Zero Foodprint Nordic appeared first on FoodSHIFT 2030.

THE INNOVATION:

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.

Tinutul Barsei Local Action Group (LAG), Romania

THE INNOVATION:

Tinutul Barsei Local Action Group (LAG) covers Tinutul Barsei region, a unique region in Romania, with its own cultural and historical identity that has shaped the farming practices.
To preserve and promote these local traditions, the farmers are faced with a lot of challenges. One of the LAGs objectives is to assist local farmers in overcoming these challenges. The innovation consists of setting up courses for professionalising local farmers on diverse topics: fiscal matters, how to add value to your products, certification schemes, entrepreneurship, etc. By doing so, this also opens opportunities for cooperation and innovation. The LAG currently cooperates with 45 stakeholders including municipalities, NGOs, local institutes and private partners.

LOOKING AHEAD:

The LAG aims to integrate certified local farmers products into the urban markets (maturing). The desired impact for the next 5-10 years would be to promote and consolidate the local farming and gastronomical identity of Tinutul Barsei territory, increasing the number of certified farms and local products (upscaling).

More Information:
Contact Person: Ciolan Adrian
Email: tinutulbarsei@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 PROFESSIONALISATION OF SMALL PRODUCERS appeared first on FoodSHIFT 2030.

THE INNOVATION:

The Bio-Distretto delle Lame (Bio-District), set-up in 2019, aims to promote organic and sustainable agriculture, spreading good rural,
environmental and social practices, protecting local knowledge, biodiversity, developing cultural and gastronomic ecotourism, by the adoption of a participatory model. We aim to contribute to sustainable development and the valorization of the landscape, the empowerment
of our local community, and raise awareness of the local environmental, cultural and social assets. It is a public-private partnership that involves 2 Municipalities and more than 20 organizations (businesses, farmers, cooperatives, associations) willing to develop a local development model founded on the rural roots of our communities.

LOOKING AHEAD:

To improve the efficiency of the partnership, it will be key to improve the organization and productivity of members (maturing). In addition, on the long-term there needs to be a robust strategy to take care of the bio-district landscape and environment through careful management and cooperation with the local administration (combining).

More Information:
Contact Person: Benedetto Fracchiolla
Email: fracchiolla@finoliva.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 Bio-Distretto delle Lame appeared first on FoodSHIFT 2030.

Tracceverdi is a Social Cooperative set up in 2011 built on multidisciplinary skills and oriented to combine the themes of social and territorial sustainability. The goal is to promote sustainable lifestyles, reconnecting man with nature. It manages educational programmes by hosting on-site events, summer camps and training for future farmers, mainly involving schools. They are also producers of organic food. Tracceverdi aims to combine the goal of preventing poverty and vulnerability with social and environmental justice.

LOOKING AHEAD:

Tracceverdi aims to become economically sustainable through the development of a suitable business plan that can help to support its activities on the long term (maturing). For example, Tracceverdi would eventually like to not only offer training, but also work opportunities for vulnerable and disadvantaged people.

More Information:
Website: www.tracceverdi.it
Contact Person: Cecilia Posca
Email: info@tracceverdi.it

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 Tracceverdi appeared first on FoodSHIFT 2030.

THE INNOVATION:

Agrilocal is a network platform that links public procurement stakeholders and food producers/suppliers. The platform takes the form of a national association that facilitates the linking of diverse stakeholders in a legal and formalized way. Buyers can access the geolocation of producers and suppliers, facilitating opportunities for local and regional procurement. The association has four main target areas: economic development, territorial planning, anchoring a sustainable and quality food supply, and the education of new generations. In addition, citizens can also use the platform to access information on healthy eating and eating locally.

LOOKING AHEAD:

Agrilocal is now focusing on the on boarding of more members, particularly suppliers to the platform (maturing). This will ensure that there is enough supply to meet the demand of public procurement actors, and will encourage use of the platform which in turn boosts regional value chains.

More Information:
Website: www.agrilocal84.fr
Contact Person: Pauline Ricard
Email: agrilocal@vaucluse.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 Agrilocal appeared first on FoodSHIFT 2030.