THE INNOVATION:

In 2017, the TRATWA/The RAFT association took over a green space in front of the TimeSpace (Czasoprzestrze?) building in Wroclaw, covering approximately about 10,000 m2. This space is being gradually converted to a community garden, a public place intended for the inhabitants of Wroc?aw, maintained by the TRATWA (The Raft) Association and volunteers. The community garden serves to integrate the residents and enable them to organize barbecues or picnics, and offer space for art exhibitions, workshops and outdoor sports. The garden is a permaculture garden, based on growing (edible) plants in harmony with nature.

LOOKING AHEAD:

The RAFT is now focusing on maturing activities that will help secure the vision of creating a positive political and social atmosphere at the garden. For example, a coordinator will be needed to maintain the overview of the garden and activities of volunteers and residents. Upscaling of some of the popular workshops is also being considered.

More Information:
Contact Person: Adela Jakielaszek
Email: ajakielaszek@tratwa.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 Center for Natural Disasters and Emergencies (TRATWA / The RAFT) appeared first on FoodSHIFT 2030.

THE INNOVATION:

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

LOOKING AHEAD:

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

More Information:
Website: www.lesitedesjeunespousses.fr
Contact Person: Paul-Arthur Klein
Email: paul.lesjeunespousses@gmail.com

Info about the Innovators and the Innovation portraits Catalogue

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

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

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

Info about the Innovation Portraits Catalogue

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

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

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

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

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

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

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

The post Le Tipi appeared first on FoodSHIFT 2030.

THE INNOVATION:

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

LOOKING AHEAD:

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

More Information:
Contact Person: Albert Mi?ciorak
Email: oootwarty@gmail.com

Info about the Innovators and the Innovation portraits Catalogue

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

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

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

Info about the Innovation Portraits Catalogue

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

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

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

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

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

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

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

The post O?bin Open Garden (OOO) appeared first on FoodSHIFT 2030.

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.

THE INNOVATION:

Tectum Garden fosters urban agriculture on the roofs of Mediterranean cities through a low environmental impact system that promotes self-consumption, and environmental awareness. The system under development is called “AGROPOP”, a product that, in addition to a low environmental impact, will have a low production cost as a characteristic. With AGROPOP we want to increase the viability of sustainable self-consumption by prioritizing the system’s installation in multifamily buildings with a low socio-economic level in Barcelona. Tectum’s current goals include creating a community around the system; make AGROPOP open source; and organize the production, storage and shipping aspects.

LOOKING AHEAD:

Tectum Garden is now focusing on the organization of production, shipping and warehousing (maturing) and the creation of a community around the AGROPOP system. In addition, Tectum Garden aims to offer its systems in open source to facilitate knowledge sharing.

More Information:
Website: www.tectumgarden.cat
Contact Person: Pietro Tonini
Email: pietro.tonini@uab.cat

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 Tectum Garden appeared first on FoodSHIFT 2030.

THE INNOVATION:

The people behind Denkwerkstadt Nahrungswandel (DWN) find it frustrating how little society values food and allows food waste on a massive scale. This led to an increased curiosity in fermentation processes as a means to preserve food in a simple, healthy and delicious way and as an encounter with nature and the exciting and beautiful works of microorganisms. This resulted in DWN, a social project offering workshops in fermentation, mushroom growing and other DIY techniques as well as city walks, inquiring how we live and want to live in Berlin. DWN is also collaborating on a number of projects contributing to a sustainable food transition including agroforestry, greening urban environments, and food hub initiatives.

LOOKING AHEAD:

DWN aims to create social and ecological impact through its activities, by engaging and raising awareness among citizens on the topic of food – from soil to sauerkraut. This awareness can sensitize people to the connection between how we treat ourselves and the soil, and to set-up
concrete activities to support the linking of city and agricultural areas (maturing).

More Information:
Website: www.denkwerkstadt-berlin.de
Email: post@denkwerkstadt-berlin.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 Denkwerkstadt Nahrungswandel appeared first on FoodSHIFT 2030.

THE INNOVATION:

In Lower Silesia, Wroclaw, a beekeeping foundation has been set-up to use the apiary and beekeeping as an educational resource teaching
children and adults about the process of making honey, but above all – the importance of bees. The beekeeping foundation now has access
to a location at the Capitol Musical Theater in Wroclaw where they are able to keep hives and provide educational sessions. The bees are only a starting point in the discussion about the role and structure of the city as such. The harmony between man and nature in a modern metropolis and, above all, the location of the apiary in the center makes it easier to break through mental barriers concerning the function of urban space.

LOOKING AHEAD:

Lukasz Wyszkowski, founder of the initiative, eventually hopes to provide a regular teaching program (maturing), for which a funding source/model and further partnerships must be sought (combining). However, Lukasz does not view the initiative as a commercial idea,
and focuses on using the bees as a means of inspiration and learning.

More Information:
Contact Person: Lukasz Wyszkowski
Email: lukwyszkowski@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 BeeKeeping Foundation appeared first on FoodSHIFT 2030.

THE INNOVATION:

Orto Domingo is an urban garden founded in 2015 in a neighborhood in Bari, by the inhabitants of a series of buildings facing an abandoned land. It is a thematic, experimental urban garden relying on a cultural, social, and participatory approach. Orto Domingo is composed by 60 allotments rented and run by citizens who can also benefit from a new community dimension that cares about sustainability and educational activities. Orto Domingo currently has approximately 150 members, with the aim of intertwining the goals of individuals to create an empathetic community.

LOOKING AHEAD:

Orto Domingo aims to create a community cooperative in collaboration with the Synapsis foundation’s network (combining) to facilitate the replication of the initiative in other cities (upscaling). This mechanism will also help secure funding and and the development of a front office (maturing) to support local food systems initiatives.

More Information:
Website: www.associazioneparcodomingo.org
Contact Person: Luca Ottomanelli
Email: presidente@associazioneparcodomingo.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 Orto Domingo appeared first on FoodSHIFT 2030.

THE INNOVATION:

POWAR is a low-cost, open-source climate simulator that allows you to experience growing crops in different weather conditions to see the effects that climate change could have on them. It is currently proposed as a device for STEAM education in homes and schools for children from 8 to 18 years old through a series of NOOCS (Nano Online Open Courses) with the aim of promoting a technological education focused on the planet, which allows a more practical environmental teaching. POWAR can also be used as a device for urban agriculture, generating controlled microclimates for inside cultivation.

LOOKING AHEAD:

Eventually, Zuloaga hopes that POWAR can be adopted by agriculturists to empower them with data that allows them to be more resilient to climate change and even demand better environmental policies. At this moment, the main objective of POWAR is to test and optimize their technology through maturing processes.

More Information:
Website: www.powarstem.com
Contact Person: Pablo Zuloaga
Email: pabzul@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 POWAR appeared first on FoodSHIFT 2030.