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:

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:

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 SuperCoop is a Berlin based citizen initiative working to open a community-owned member-managed food market in the multicultural
district of Wedding. Their plan: Each member works 3 hours per month and can help shape the food market through a democratic voting system. Only a few employees take care of orders and coordination. Inspired by a film about New York Park Slope Food Coop (17.000 members, since 45 years), the initiative grew from just a few people in 2018 to a registered coop with more than 600 members in 2021. After a successful crowdfunding collecting over 70.000 €, they signed a lease, renovated the space and opened their first supermarket in September 2021.

LOOKING AHEAD:

The SuperCoop is working on expanding: leasing more space, having a growing number of diverse members who make their consumption more sustainable, gain knowledge and become multipliers (upscaling). In addition, setting up a delivery system with decentral pick-up
stations in other districts will be a key step (maturing).

More Information:
Website: www.supercoop.de
Contact Person: Johanna Kühner
Email: contact@supercoop.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 SuperCoop Berlin 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.

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.

Sustainable Development Agency for Brasov County

Brasov, Romania

THE INNOVATION:

To improve innovation in Brasov County, the local Sustainable Development Agency is putting innovation on the food production agenda through a multi-level governance approach. With this approach, the agency hopes to encourage and integrate food innovation, particularly in rural areas surrounding Brasov. This is being implemented through the set-up of six Local Action Groups dealing with local food producers to address context-specific practical needs. This approach is included in a wider proposal for the set-up of Living Labs with key stakeholders in the region to support local food innovations and disseminate good practices. The proposal will also support urban-rural connections to lead to sustainable rural development with food at the center.

LOOKING AHEAD:

The project aims to boost the rural food production sector by creating links with urban stakeholders and institutes (combining). The long-term ambition is that these connections will mature and eventually facilitate a circular urban rural economy.

More Information:
Contact Person: Luciana Glica
Email: luciana.gliga@addjb.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 Living Lab with regional LAGs appeared first on FoodSHIFT 2030.

Rete Buono e Bio is a network among social cooperatives and organic producers combining distribution and catering of certified organic products. Its activities favor social inclusion opportunities for disadvantaged people who work in the restaurant next to the market. This facilitates the transformation from hyperlocal retail into a place where they offer fresh and cooked food. Its ambition is to provide disadvantaged people with permanent jobs to forge links with local producers.

LOOKING AHEAD:

Rete Buono e Bio aims to develop a label that can be used to promote local organic restaurants, combining with and supporting the local catering sector. On the long-term, the goal is to implement solutions to achieve zerowaste, and to consider dietary options focused on ethics and eco-system services impact (maturing).

More Information:
Website: www.buonoebio.it
Contact Person: Nino Paparella
Email: nino.paparella@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 Rete Buono e Bio appeared first on FoodSHIFT 2030.