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:

Eating and food is a social activity which harbors the force to bring people together who would otherwise not meet and forge alliances between different socio-economic and cultural backgrounds. Jan Wydooghe, founder of Chef on the Move, provides door-to-door catering, and aims to create new, inclusive and accessible spaces for people to connect through food. The core of the innovation is to provide a sustainable model to marry professional and social ambitions in the catering sector.

LOOKING AHEAD:

Chef on the Move is now in the process of refining the model to ensure the innovation can be financially sustained (maturing) and is considering cooperation possibilities with several local partners (combining). Jan is also interested in the idea of offering inclusive cooking classes to connect the local communities.

More Information:
Website: www.chefonthemove.be
Contact Person: Jan Wydooghe
Email: info@chefonthemove.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 Chef on the Move 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.

THE INNOVATION:

The local area of Vama Buzaului is famous for its natural sights and bisons, which in turn bring tourism. The Gastro Local Association aims to further enhance the attractiveness of the region for tourists by offering ‘Food Trails’ that are formed of gastronomic points in the form of local farmhouses offering home-made food products. Through collaboration with the local authorities, local farmers have been able to get their premises approved for food preparation as part of a simple certification scheme. This provides additional income to local farms and attracts tourists which contributes to the overall prosperity of the region. The scheme also facilitates training of the cooks (HACCP, food safety) and visibility of the farms through branding of the Food Trails network.

LOOKING AHEAD:

The promotion of the Food Trails will eventually support the preservation of the landscape and culture, though this will require the engagement of more farms and/or other regions (ex.: Harman) in the scheme (upscaling) and collaboration with relevant stakeholders that can provide guidance and expertise in order to make the scheme as resilient and sustainable as possible (combining).

More Information:
Website: https://gastrolocal.ro/
Contact Person: Dorian Lungu
Email: contact@gastrolocal.ro

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 Chain of Gastronomic Points appeared first on FoodSHIFT 2030.

SZIKRA Restaurant takes an innovative approach to food waste in the catering sector by connecting with local producers, rediscovering, and celebrating local tastes, and using respectfully every ingredient. Chef M?d?lina and her team focuses on using diverse seasonal vegetables and fruits, roots and nuts, as well as meat, using all the parts of them. When food parts remain, they are re-valorised in creative ways (vegetables powder, chips, syrups, puree). This is a way of being economically efficient, but also integrating circular economy in the business model. As a collaborative initiative, chef Madalina joined efforts with a local entrepreneur in order to implement the full circle: production of local vegetables and herbs -> cooking re-interpreted dishes that highlight the traditional and diverse tastes of the region -> using food waste in retro-innovative ways.

LOOKING AHEAD:

The FAL Brasov aims to work together with Szikra team and chef Madalina to create a set of videos where Madalina can share her experience and tips and tricks regarding ways in which to reduce food waste in restaurants, videos that will be disseminated within the local HoReCa industry in order to share the good practices (combining).

More Information:
Contact Person: Madalina Roman
Email: madalina@icloud.com
Facebook: @szikrarestaurant 

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 Reducing food waste in restaurants – good practices appeared first on FoodSHIFT 2030.

THE INNOVATION:

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

LOOKING AHEAD:

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

More Information:

Website: https://cphfsc.org/ 
Contact Person: Line Rise Nielsen
Email: Line@changingfood.dk

Info about the Innovators and the Innovation portraits Catalogue

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

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

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

Info about the Innovation Portraits Catalogue

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

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

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

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

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

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

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

The post Changing Food appeared first on FoodSHIFT 2030.

THE INNOVATION:

Chef Daniela Graura is a well-known chef and food technician, passionate about studying local and traditional gastronomy. She is engaged in diverse community initiatives that promote local tourism and gastronomy, and she collaborates with local producers for an authentic taste of the food served in her restaurant.

LOOKING AHEAD:
With the support of chef Daniela, FAL Brasov aims to create a sustainable local gastronomy guide, with a thorough research of local traditional gastronomy, eating habits, future trends, and good practices. The guide will be disseminated to HoReCa representatives and food enthusiasts, in order to encourage the usage of local vegetables, fruits and other ingredients in local recipes.

More Information:
Contact Person: Daniela Graura
Email: danielagraura@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 Sustainable Gastronomy appeared first on FoodSHIFT 2030.

THE INNOVATION:

Bowline came together in March 2020 because a small group of chefs, restaurant owners, and academics based in Copenhagen wanted to strengthen ties within the industry and with the community , to pool resources for collective action, and to respond to the COVID-19 crisis in a collaborative and constructive manner. Bowline governs itself in a loose, voluntary, and emergent manner according to five agreed upon principles: interconnectivity, responsibility, resilience, learning, and impact. On the basis of these values, the group promotes conversations among a small, core network, as well as across public platforms and forums, about immediate and future challenges facing the restaurant industry.

LOOKING AHEAD:

Bowline aspires to maintain and leverage the energy and network ties generated during the pandemic to address longer term issues facing restaurants and the communities they serve. Collaboration with restaurants and groups in the international community will be essential in this facilitating collective action (combining).

More Information:
Website: www.bowline.dk
Email: ahoy@bowline.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 Bowline appeared first on FoodSHIFT 2030.