WO KOMMT DEIN ESSEN HER? aims to increase the share of regional organic food in communal catering and to raise the same issue in
schools. Communal catering is a great lever towards a sustainable food system, and children, the civil society of tomorrow, need to be educated about the subject to be able to have a say in the issues surrounding it. The project follows a systemic approach towards public procurement and supports building food literacy among pupils and teachers. The project of the Association of German School and Kitacaterer e.V. (VDSKC) is funded by the Berlin Senate Department for Justice, Consumer Protection and Anti-Discrimination and the Berlin Senate Department for Environment, Transport and Climate Protection.

LOOKING AHEAD:

In the long term, WKDEH supports the transition towards more regional organic food in public school cafeterias. The initiative is working to have its label, a red beet, become a permanent part of the canteen menus and a familiar logo for all children, caterers, teachers, and parents (maturing).

More Information:
Website: www.wo-kommt-dein-essen-her.de
Contact Person: Karin Ehrle-Horst
Email: info@wo-kommt-dein-essen-her.de

Info about the Innovators and the Innovation portraits Catalogue

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

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

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

Info about the Innovation Portraits Catalogue

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

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

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

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

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

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

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

The post WO KOMMT DEIN ESSEN HER? 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:

Le Tipi is an innovative project focusing on urban agriculture as a means to highlight ecological issues and the need to connect urban environments with nature. The project, initiated by two citizens with a strong drive to facilitate this connection, and to provide interesting opportunities. Le Tipi is comprised of a green space in the city of Avignon, with vegetable gardens, trees, hens and greenhouses. This functions as a learning space, promoting increased awareness on ecological issues and sustainable food, the fight against climate change, helping biodiversity to come back in the city and increasing the well-being between citizens sharing practical knowledge. Both public and private organizations are involved in supporting Le Tipi.

LOOKING AHEAD:

Le Tipi hopes to increase it’s impact by encouraging more local citizens to make use of the garden, including elderly people and schools. Expansion of activities is also being considered, for example in the form of art and botanical workshops (maturing). A long-term aim is to replicate the idea elsewhere in the city (upscaling).

More Information:
Website: www.lesitedesjeunespousses.fr
Contact Person: Paul-Arthur Klein
Email: paul.lesjeunespousses@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 Le Tipi appeared first on FoodSHIFT 2030.

THE INNOVATION:

Des pieds et des mains is group of organic vegetables producers that pays strong attention to its shared governance using a cooperative legal status (cooperative SME). They supply school catering and organize a collective platform composed of other local producers/farmers proposing various products: fresh vegetables and fruits, dairy products, honey, cold meats. The cooperative is now functioning well and is now acquiring its own farm and land to facilitate fruit and vegetable production. This will boost the platform and facilitate new members joining the cooperative.

LOOKING AHEAD:

The project is ambitious and requires several legal and financial challenges to be addressed (maturing). Improved engagement and cooperation with public institutes is required, for which better communications and understanding of the importance of such a cooperative for maintaining local production and landscape preservation.

More Information:
Contact Person: Matthieu Jayet-Gendrot
Email: despiedsetdesmains@hotmail.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 Des Pieds et des Mains appeared first on FoodSHIFT 2030.

THE INNOVATION:

Grønt Marked is a community project that supports small scale producers and farmers in Denmark and Skåne (Sweden) by organizing local farmers markets. The key focus of the markets is local, seasonal, and sustainable produce. The markets also act as forum for discussion between urban and rural communities, and Grønt Marked’s key aim is to deepen connections between these two communities. Danish food culture is dominated by a few large supermarket retailers who regulate what is sold on the shelves. By mobilizing a farmers market, a community can be fostered where relationships between farmers and citizens can be initiated and the local economy is supported.

LOOKING AHEAD:

Grønt Marked aims to provide regular farmers markets that facilitate regular access to local produce for local citizens (maturing). In addition, expansion across the Nordic region is also of interest to multiply the impact and create a culture of farmers markets.

More Information:
Website: www.groentmarked.dk
Contact Person: Viola Capriola
Email: viola@groentmarked.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 Grønt Marked appeared first on FoodSHIFT 2030.

BioKräuterei Oberhavel is a small organic vegetable farm (7ha) with more than 80 vegetables and herbs in the north of Berlin. The farm
exists since 2006 and operates since 2015 as a CSA with more than 200 shares. In addition to the cultivation methods of organic farming,
Biokräuterei implements knowledge of regenerative agriculture. Regenerative agriculture aims to improve soil health and reverse climate change by supporting topsoil regeneration, increasing biodiversity, and improving the water cycle.

LOOKING AHEAD:

The BioKräuterei seeks to build up soil and hummus and store CO2 as a positive outcome of regenerative agriculture, create good jobs in the region and provide access to affordable, healthy, high quality food for all. To continue to do so, financing structures (co-op) must be developed to allow for investments in improved infrastructure (maturing).

More Information:
Website: www.biokraeuterei.de
Contact Person: Matthias Anders
Email: info@biokraeuterei.de

Info about the Innovators and the Innovation portraits Catalogue

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

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

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

Info about the Innovation Portraits Catalogue

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

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

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

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

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

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

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

The post BioKräuterei Oberhavel 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:

OOO’s activities connect different generations and activate residents to protect green areas, including allotment gardens, against the progressive development of the city and sale to developers. Educational activities focus on combining good, forgotten practices of urban gardening with the current problems faced by today’s city: the atomization of society, shifting responsibility for the environment and climate to “others”, generating mostly CO2 and waste through a consumer lifestyle. In O?bin, the aim is to convert a section of family allotments into an open community garden where we can organize a series of classes such as garden architecture, ecology, gardening and historical walks in the local area.

LOOKING AHEAD:

The OOO team dreams of the creation of a network of partner gardens (maturing) across Poland which, thanks to cooperation, regular meetings, joint initiatives, etc. could have a real impact on attitudes to food. This will require close collaboration with local municipalities and NGOs to generate systematic and social change (combining).

More Information:
Contact Person: Albert Mi?ciorak
Email: oootwarty@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 O?bin Open Garden (OOO) appeared first on FoodSHIFT 2030.

Duinhelm is a private organization for people with mental and/or physical disabilities. The Duinhelm mission is to put people with
disabilities on the map and let them participate in society in a normal way. To achieve this, Duinhelm has started two restaurants where
disabled people have the opportunity to receive training and employment. Lisette, a restaurant started in 2018, serves soups and specials, whilst Lucien, started in 2019, is a salad bar and take-away. Together the restaurants serve approximately 130 meals per day and try to make use of local and sustainable ingredients.

LOOKING AHEAD:

Duinhelm is now focusing on stimulating cooperation between stakeholders that can help support their vision (combining), increase their visibility and develop a robust financial strategy (maturing). Duinhelm dreams to have a bigger restaurant which they can also renovate to make it as accessible as possible for people with disabilities.

More Information:
Website: www.duinhelm.be
Contact Person: Saskia Verelst
Email: saskia.Verelst@duinhelm.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 Duinhelm appeared first on FoodSHIFT 2030.