THE INNOVATION:

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

LOOKING AHEAD:

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

More Information:
Contact Person: Justyna Czerniak
Email: justyska23.jc@gmail.com

Info about the Innovators and the Innovation portraits Catalogue

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

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

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

Info about the Innovation Portraits Catalogue

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

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

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

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

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

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

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

The post From Hunger appeared first on FoodSHIFT 2030.

THE INNOVATION:

Synapsis is a foundation established in March 2020 as a spin-off of Orto Domingo, aiming at capitalizing the achievements of the urban civic network. Its aim is to set up a portfolio of services addressed to local authorities to support their local planning activities. Synapsis intends to favor innovative food policy processes which may cover social solidarity. Inclusion, sustainable development and subsidiarity as well. The foundation is hosted in space provided by the Municipality, where we operate thematic committees to address key issues and cross-cutting topics, including food.

LOOKING AHEAD:

Improving the efficiency and fluidity of dialogue between partners is an important step in improving the foundation, with attention to innovative approaches to the economic side of the foundation (maturing). In addition, promoting jobs, regenerating culture and attracting young people will be important aspects for the future.

More Information:
Website: www.fondazionesynapsis.org
Contact Person: Milena Marzano
Email: milena.marzano@milcoop.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 Synapsis appeared first on FoodSHIFT 2030.

THE INNOVATION:

Siloe is a social cooperative founded in 2015 aimed at guaranteeing dignity to people with social problems and young people in difficulty
by employing them in farming activities. It produces different organic products such as olives, vegetables, processed agro-food products,
and it provides services of gardening and marketing of fresh and processed products. The main aim is thus to create economic independence through the production and sale of products. The adults in difficulty who work in the cooperative are hosted by the family house of Padre Dante, who is the head of the cooperative and also spiritually guides the recovery itself. The focus of the work is on social rehabilitation through work on field.

LOOKING AHEAD:

Siloe aims to continue it’s activities in supporting disadvantaged people, empowering them in their capacity to contribute to society (maturing).

More Information:
Website: www.siloeagricolturabiologica.it
Contact Person: Padre Dante Leonardi
Email: leonardidante@virgilio.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 Cooperativa Sociale Siloe appeared first on FoodSHIFT 2030.

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

LOOKING AHEAD:

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

More Information:
Website: www.lesjardinsdesolene.com
Contact Person: Solène Espitalie
Email: solene@lesjardinsdesolene.com

Info about the Innovators and the Innovation portraits Catalogue

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

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

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

Info about the Innovation Portraits Catalogue

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

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

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

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

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

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

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

The post Les Jardins de Solène appeared first on FoodSHIFT 2030.

INNOVATION:

Social Lab is a multi-actor consortium covering food production, distribution, job creation and education built on social innovation. Through their 8 cooperatives and 2 associations, it promotes social inclusion, opportunities for employability and local development, offering different types of services and activities, with municipal support. They have a specific focus on the involvement of vulnerable people or people at social risk. Social Lab currently manages a takeaway restaurant in the summer season, and management of local parks, gardens and food markets.

LOOKING AHEAD:

Social Lab aims to improve the recognition and value perception of it’s activities in the local community (maturing). This will help improve
relations with the local citizens, and improve the visibility of the consortium as a beneficial entity.

More Information:
Website: www.social-lab.it
Contact Person: Arcangelo Adriani
Email: info@social-lab.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 Social Lab 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:

Antenne is a social grocery store established in Oostende, that also functions as an inclusive meeting place and project location (e.g. cooking, workshops). In the social grocery, people in vulnerable conditions can come and fetch their food products at very low prices and a lot of attention is paid to provide fresh and healthy food. Antenne also wants to provide space for growing food. For this a community garden “BuitenAntenne” started in the Gardens of Stene agricultural park. People from the gardening team of Antenne work together with people from the CSA to maintain the garden.

LOOKING AHEAD:

The community garden and the team started out very small. This was considered important to gain trust and to gently grow. The social connections are considered very important. In the future attention will be paid to cooking activities and more visibility of the project (maturing).

More Information:
Contact Person: Ewoud Dutellie
Email: Ewoud.Dutellie@oostende.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 Antenne 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.

THE INNOVATION:

Organization Earth is a Greek Non-profit Civil Society Organization founded in 2010 that promotes Sustainable Development. It offers programmes of non-formal education and by facilitating community based activities, with a focus on vulnerable populations living in
urban centers. They also promote, develop and disseminate information, knowledge and expertise related to Organic Agriculture and Sustainable Food Systems. The Aephoria initiative by Organization Earth is Greece’s first sustainable business education and accelerator program for start-ups and entrepreneurial ventures with innovative, societal, and environmentally responsible business ideas.

LOOKING AHEAD:

Organization Earth strives to become a next-generation NGO, addressing the 17 SDGs, whilst developing partnerships, programmes and services to help address long-term social issues, as well as pressing climate issues. This maturing process will require the leveraging of social entrepreneurship in the Green Economy as a key tool.

More Information:
Website: www.organizationearth.org
Contact Person: Vickie Stavropoulou
Email: vickie@organizationearth.org

Info about the Innovators and the Innovation portraits Catalogue

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

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

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

Info about the Innovation Portraits Catalogue

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

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

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

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

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

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

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

The post Organization Earth appeared first on FoodSHIFT 2030.

THE INNOVATION:

Semi di Vita is a social cooperative managing an urban garden in Bari since 2011, and 26 hectares of land confiscated from Mafia land since
2018. Semi di Vita promotes social inclusion activities and organic agriculture practices, also benefiting from the support of a wide number of volunteers and citizens that join the “community” growing and harvesting campaigns. In two years, Semi di Vita has involved more than 500 volunteers, set-up an own brand which has been launched (Bontà comune) to sell preserves made from produce grown on the land and developed social inclusion projects to retrain young people in the correctional system for entering the labour market.

LOOKING AHEAD:

Semi di Vita aims to grow productively on the full 26 hectares of confiscated land, with the aim of converting the property into a common good for the wider community (maturing). Facilitating access to credit will be essential to support this evolution and maintain social activities.

More Information:
Website: www.semidivita.com
Contact Person: Angelo Santoro
Email: info@semidivita.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 Semi di Vita appeared first on FoodSHIFT 2030.