Key takeaways

• Wroclaw’s focus on food system transition was on capacity building and education of different social and aging groups through the creation of accessible food gardens. 
• They chose this focus based on two objectives: 1) to create something that people really needed and wanted and 2) to create something tangible that could highlight the importance of supporting the topic food on a political level, especially in a city where there was no agenda for the topic at all. 
• Therefore, leveraging personal relationships and working with people who are already aware and engaged with the topic of food are crucial in pushing this topic forward. 
• The city achieved much more than they expected. Among other things, they signed the Milan Urban Food Policy Pact, built 20 more food gardens than initially planned, kicked off a variety of food projects and activities tangent to FoodSHIFT and created awareness and engagement among citizens and policy makers on the topic of food. 
• Going forward, the different groups and people now activated to work on the topic of food need to find possibilities for collaboration and roles and responsibilities of different actors in the food system need to be clarified. For example, what is the role of the municipality, what is the role of the citizens, what is the role of researchers in this transition? 
• For a city wanting to embark on a similar journey, the recommendation is to not shy away but to just do it – one step at a time with likeminded people. And celebrate successes, no matter how small, along the way.  

Interview with the Wroclaw Lab coordinators

What was your city’s specific focus in your food system transition and how did you initially start working with this focus area in your city?  

Ma?gorzata ?wi?der  

So, in general, when we were starting FoodSHIFT, there was no food topic according to the administration law in Poland. So, this is then a problem for the government to do any task related strictly to food. And we knew that it will be a hard issue.

Monika Onyszkiewicz  

But I think what needs to be underlined initially is the personal linkages between us playing the crucial roles. Me, Malgorzata and Marta, we knew each other on a private level through this project we cooperated on before on the topic of food. And it’s the same between the university team and Malgorzata from the municipality. If there wasn’t a personal linkage, so one Malgorzata didn’t know the other one, it would have been very differently.

Malgorzata Bartyna Zieli?ska   

I can imagine that if Malgorzata had written a formal invitation for the project to one of my bosses or the mayor, the answer, probably, would have been that the city doesn’t do this. But because we knew each other and we met, we were thinking okay, so what could the city get out of this project? Something that we could show that food is important. That’s why we came up with the idea of vegetable gardens at schools and kindergartens. And that was something we could show our policymakers and say, okay, the city will have this. They needed something tangible.

Ma?gorzata ?wi?der   

We were generally thinking about education and what peoples’ needs are, because we wanted to create something important for the people. So, we weren’t only focussed on the actions that we had to fulfil according to the grant agreement of the FoodSHIFT project, but we were more open to state that, okay, we verify the needs of the people, and we are prepared that maybe we have to do some changes in what we had planned.

And then we started working with the people that were already engaged. We started with a lot of online meetings to do some drum board activities to get some feedback from them. And then the NGO was preparing a lot of educational activities. We had also some initial meetings with schools, to talk about who’s interested in doing community gardens and so on. We tried to reach these people who could be interested or who had some light in them that they would like to do something, but they just didn’t know how to do it, who to reach out to, they don’t have knowledge, or experience, and so on.

Monika Onyszkiewicz 

We wanted to involve formal schools. But we realised that it is really, really energy consuming to be working with the public schools. Because in Poland, the public schools are in really bad situations. The teachers from public schools are overwhelmed, they don’t have any other motivation to take part in such a workshop. But the energy we were giving to the individuals already involved was fine. Through that kind of citizens, it’s good to make change. So, reaching those citizens willing to spread the info. Like the local agents of change. This is very, very important I think.

What were some obstacles or challenges you faced in your food system transition and how did you overcome them (or are planning on overcoming them)?

Monika Onyszkiewicz 

I would say from my perspective, from the work we are doing at the foundation or at grassroots initiatives, is that once we have a project supporting our actions, supporting the movement, it goes forward. If not, it’s quite difficult. It’s quite difficult to enter on this political level to be present at the municipality, at the government level because that allows or shapes the most. I think that the will among people living in the region, that are active in the region, in the food system is already there. But we need to make this shift on political level and what Ma?gorzata said, the problem is how to find formal ways for public officers, to work on this officially. Not to be accused of taking care of a topic that is not crucial in their work and so on.

Malgorzata Bartyna Zieli?ska  

I would like to add one thing. Because it’s not officially part of municipal duties, we don’t have officially money for this. So we have to be creative in ways of getting money. Like for example right now, we’ll be working on the food policy. But to find money to have meetings with different stakeholders to learn about the conditions and the needs and that all the stakeholders can even meet, we use money from other projects. Like from the federal local building project, which is a planned initiative. So, we use this money because they said, “Okay, you have to focus on one of the pillars of the European Green strategy.” And so, we chose food. Because we knew we need money for the food policy.

Monika Onyszkiewicz

Another aspect I would say is that thanks to FoodSHIFT, we have now mapped the actors that are important on shaping the food system or shaping the food policy in Poland. But even though we’ve launched several meetings, trying to coordinate or to talk to those actors, there is no real perspective to collaborate like a team, like a committee. I would say that now, it’s a map of scattered actors. We can function as a scattered map of actors but there are no stable linkages between us or the way we cooperate, we exchange where we are, what we are doing.

Malgorzata Bartyna Zieli?ska   

It’s interesting what you say, because when we had this workshop within the European Green Deal project, so we had set this condition, and we’re discussing different topics like food waste and other things. And then it was divided into actions, and then what each of the stakeholders could do to change the status. And the answers were interesting, because despite the fact that there were academia and small businesses and other representatives present, they were mostly expecting that the city will take care of everything. But there are some other things that they could do as well. But it was like they were expecting that the city will take care of everything.

Monika Onyszkiewicz  

I think it just shows that it’s really important to educate from the scratch, who can play which kind of role because a lot of duty is up to the municipality to shape the environment.

Monika Onyszkiewicz   

So for instance, we are working in our FAL on the open-air markets. So, it’s up to the municipality to create a space and to provide a space for local producers to come and sell the products. It’s up to the municipality. But it’s up to citizens to go there and do the shopping. Whose role is what?

Malgorzata Bartyna Zieli?ska   

Yes, but it should be said that, okay, all of us can do something. It’s not like the city will take care of all the projects. So, I will say that we have aware citizens, but not citizens who are willing to participate in the change. There is still work to do.

Monika Onyszkiewicz   

But I see here the need to stress better cooperation between citizens or let’s say, cooperation that is managed or communicated through us, the NGO, and the municipality, which plays a huge role in the city, and researchers to give raw data that it is very important to do this or do that.

If you look back on the last four years, what would you say were your biggest achievements or impacts that you achieved during the project?  

Ma?gorzata ?wi?der   

As I said before, when we were starting FoodSHIFT, there was no food topic at all. Still, it’s not according to the administration law in Poland. And we didn’t even expect, for example, that we will join the Milan Urban Food Policy Pact that happened one year ago or maybe two years ago. We didn’t expect it. I remember that when we had the talk with the municipality, I was, you know, suggesting that maybe we could do some analysis, because there is a work package in the project dedicated to analysing existing food systems for cities. So maybe it could be the starting point for discussions to join the Milan Urban Food Policy Pact after FoodSHIFT. So, I think this is quite a success to have achieved this already during the project.

On top of that, we focussed on the capacity building, to reach a lot of people, a lot of stakeholders, different stakeholders, to educate people. And I think we achieved this goal because we had a lot of different activities. Like each year, we have this picnic for citizens that they can join to see what we are doing. We have different education activities, there were different meetings with different groups of people.

And other actions appeared during FoodSHIFT that are close to FoodSHIFT but not directly connected to FoodSHIFT. For example, our students were doing some extra community gardens or small gardens with another fund. So, the rising awareness about self-sufficiency, creating a community garden and so on. So, we have a lot of different activities that are maybe not strictly within the FoodSHIFT project but created based on the FoodSHIFT project.

Even at our university you could say that the food topic was not super popular. And last year, we created the CSA. So, now 100 employees are taking boxes for the season. And it wouldn’t have been possible, I think, in 2020. But it was possible last year, and people were really happy to continue with it this year.

Malgorzata Bartyna Zieli?ska   

We have achieved more than what we wanted to achieve. For example, we were thinking that we’ll have four or five vegetable gardens at schools. Now we have over 20 because we have some municipal money we use, and there’s going to be four more before the end of the project. So, 24, 25 vegetable gardens, and in the proposal, there were four.

Also, if we were to start the project right now, it would be much easier because there are more people that are working on the food topic, in terms of health or education, or something else. So, that shows the way we’ve made progress. That’s right now if Ma?gorzata would have started this topic, she would find people interested and eager to cooperate. That’s also one of the successes that right now, this topic is more approachable. It’s more obvious that okay, we can as a city deal with this topic, and we’re working on the food policy. It’s like right now, nobody is questioning that the city is working on this topic.

Another thing is that when we started the gardens, we had to write to schools and ask whether some of them would be interested or not. We got some response, but it wasn’t that much. But right now, like the schools they’ve learned, and they know that there is such a programme, and that they can apply. So generally, we don’t have to do anything because they just keep writing to us now.

Monika Onyszkiewicz   

I would say another success is networking. During these four years, we have had meetings with the kind of actors that would never have met, if it wasn’t for the FoodSHIFT project.

What advice do you have for other cities who want to embark on a similar journey? 

Ma?gorzata ?wi?der   

I would say just do your job. Like even if something appears, some troubles. Just do your job, find people or people will find you, always. I think if you’re just doing your job well and if you are a person who is good at networking and connecting with people, people will find you, you will find people. You will always have some luck. Even if there are some troubles. So, just keep going.

Monika Onyszkiewicz  

This is true, so no matter what you’re doing, keep on going. But do assessments. Do evaluations. Because this is my biggest lesson on what we should do better in the next step, the next month, next year. So, evaluate your work with your workmates and celebrate. So, celebrate good moments. See the positive. Because it’s our brain, it’s working in a way that we see the whole like, we see the problems and we are not seeing the steps forwards. So, celebrate even the small steps. It’s not perfect. It’s not what you wanted to do. But still, you are progressing. So, evaluating and celebrating. This is the most important. I think this is the heart of the idea.

Check out previous blogposts by the Wroclaw Lab:

Wroclaw FAL2FEL experiences

FoodSHIFT2030 Consortium Reunion!

The post Wroclaw’s story: Accessible Food Gardens Lab appeared first on FoodSHIFT 2030.

As some of you know, especially members of the FoodSHIFT2030 network, each of the Lab or FAL (FoodSHIFT Accelerator Lab) is collaborating with the FELs (FoodSHIFT Enabler Labs – fellow cities). In the case of the Wroc?aw FAL (Poland), the collaborating FELs are: 

• Krzy?owa (Poland)
• Warsaw (Poland)
• Manchester (United Kingdom)
• Trento (Italy)

Last year, the collaboration with FELs started with online meetings to get to know each other and learn by sharing experiences. This year, we started physical and hybrid meetings dedicated to learning-by-sharing.  

Download here a summary note on Wroclaw experience explained in a fun way!

February 2023 – FAL2FEL meeting – Krzy?owa (Poland)  

February 28th was dedicated to a study visit at Krzy?owa FEL. We met at “Krzy?owa” Foundation for Mutual Understanding in Europe, located 60 kilometers from Wroc?aw city. The main topic of the meeting related to rising awareness regarding more plant-based habits. Members of our WRO FAL like Ma?gorzata ?wi?der and Marta Sylla from Wroc?aw University of Environmental and Life Sciences, and Monika Onyszkiewicz from the Foundation of EcoDevelopment were present. The FEL side was represented by Agnieszka Dudu? and Anna Kudarewska.  

The meeting had the format of open discussions combined with a site visit. We were discussing the need for collaboration regarding developing the food system and introducing the following FoodSHIFT actions in which FELs could be engaged. In Krzyzowa – we are working together on changes that will be seen in the cafeteria, among other things. More local, seasonal, and plant-based meals will work out well for everyone. 

Photo credits: Wroclaw FAL 

The team of Krzy?owa FEL presented to us their well-established community garden with a whole infrastructure and different types of garden beds. They introduced a wide range of educational offerings they are providing for different stakeholder groups. In this case, small successes have been or are planned to be achieved – a vegetable garden and an herbarium, the harvest of which will be used by the restaurant and canteen. 

Photo credits: Wroclaw FAL 

March 2023 – FAL2FEL meeting – Trento (Italy)  

In March we visited Trento in northern Italy to dwell on the topic of Urban Gardens and supporting communities willing to use a common space for education, socializing, and of course food production. 

We were able to see the different forms and formulas of the gardens in Trento, as well as talk to the people creating them. 

Just outside the gates of the University is a garden established on municipal land and run by a senior citizens’ association (Orto Urbano Mesiano). There are about 120 small plots of land that seniors and senior citizens can lease. The lease is renewed annually, and a contribution is paid to cover the running costs (around 50 euros/year). The main objective of the garden and its community is to activate people who are already working. 

More important than cultivation is a meeting, a shared dinner, or simply a conversation. 

Photo credits: Wroclaw FAL 

Another example is the garden initiated by the active residents of the Clarina estate (Orto urbano Clarina). The main initiator, Francesco, is a trained farmer. Naturally, he has a lot of knowledge about how to grow fruit and vegetables, but the key for him is to create a space where he and his neighbors can meet and slowly start to grow vegetables and practice environmental care and good habits (composting, rainwater collection, attention to local and seasonality). Of the activities, reading books to children, playing volleyball together or having a picnic is great. Here, too, they prioritize the social aspect over crop efficiency. 

Photo credits: Wroclaw FAL 

The third garden we visited was the Orto San Marco garden in Rovereto, a town one train station away from Trento. This garden model is the result of shared goals and benefits between the local government, business, and the local community committed to education. The area was planned by the city as a … cemetery, but life changed the plans and the city abandoned this idea, giving it over to the creation of an educational garden and the restoration of the region’s ancient silk tradition. Hence the mulberry trees are planted in the garden, whose leaves are food for the silkworms bred at the University. However, unlike those reared over 100 years ago, the yarn produced by the silkworms is being studied by scientists for its use in medicine. The remainder of the area is used to grow vegetables sold in the on-site shop (approx. 200 m2 growing in tunnels+ 15 planted apple trees and 12 beehives for in-house honey production), and another part of the garden is an educational site. An important element of this garden is meetings, concerts and events bringing together people from the neighborhood. 

Photo credits: Wroclaw FAL 

Visually, each of these gardens looks different, with each community facing its own problems, challenges and having its own successes. Behind each of these places are political decisions at the local and regional levels. Among other things, it depends on the policy of the land manager on what terms he or she will make the land available, whether he or she will prioritize educational activities, and whether he or she sees value in it. Therefore, although there is no single recipe for a good community garden, there are a few proven conditions for such gardens to emerge. But that will be discussed next time. 

May 2023 – FEL2FAL meeting – Wroc?aw (Poland)  

On May 16th, a hybrid FEL2FAL meeting was held at the Foundation of EcoDevelopment headquarters. The meeting was based on learning from the experience of partner cities – #learningbysharing.  

Photo credits: Wroclaw FAL 

Our FELs: University in Trento (Italy), community garden ‘Motyka I S?o?ce’ (Warsaw, Poland), Krzy?owa Foundation for Mutual Understanding in Europe (Krzy?owa, Poland), defined assumptions conducive to the development of the food system and food policy. 

The event was also supported by the Marshal’s Office of the Lower Silesian Voivodeship and the City of Wroclaw. The result of the meeting will be a developed visual note based on the partners’ experiences. 

Even though we have only 6 months left to close the project, we are not slowing down! We try to involve various stakeholders, spread the topic of food system development, renew our educational offer, and be active within our group on FBJadalne Miasto Wroc?aw (eng. Edible City Wroclaw), where we inform about current events. We are sure that we have not said the last word yet! 

Photo credits: Wroclaw FAL 

Read other Labs exchange visits with their Fellow cities, such as the Copenhagen FAL2FEL experience!

The post Wroclaw FAL2FEL experiences appeared first on FoodSHIFT 2030.

Keywords: peer-to-peer learning, knowledge transfer, network  

The peer-to-peer learning approach is learning at equal level, where people with similar tasks, aims or challenges share experiences, ideas and knowledge with each other without hierarchies. 

Peer-to-peer learning in FoodSHIFT2030  

There are many peer-to-peer learning formats, some of which have been gathered within FoodSHIFT2030 in deliverable 5.3 under the title “Multiplying the impact – sharing experiences: training and guidance materials for knowledge transfer”. This collection primarily addresses the FoodSHIFT2030 Accelerator Labs (FALs) and aims to facilitate peer-to-peer knowledge transfer of experience with food system innovations among all FALs as well as among the FALs and the FoodSHIFT2030 Enabler Labs (FELs). However, it can also serve as a diverse source of inspiration for actors in the field of mutual knowledge transfer beyond the project’s lifetime and thematic scope. 

The document is available for download in the “resources” section of FoodSHIFT’s website among various further inspiring outputs of the project: https://foodshift2030.eu/resources/. 

On the one hand, the material contains peer-to-peer learning formats in general description which can be applied in a variety of situations and knowledge transfer environments. On the other hand, there are knowledge transfer formats that were developed or/and applied specifically within the FoodSHIFT2030 context. 

It is an elementary aspect that not only the knowledge transfer formats themselves follow the peer-to-peer approach, but also the compilation of the material took place in co-creation, a collaborative process of knowledge generation: hereby, the FALs generated knowledge for each other, such as good practice cases from within the project as well as specific training material from a FAL’s individual experience.  Further, in an iterative bottom-up approach which required the intensive involvement of the FALs, their needs, strengths and challenges were identified, for instance during consortium meetings, in interviews and in brainstorming sessions.  

Thus, in the spirit of peer-to-peer learning, most of the training and guidance material was not unilaterally created by FoodSHIFT’s WP5 team for knowledge transfer but arose from the condensed outcomes of these assessments. The WP5 team, the knowledge brokers, hereby guide this knowledge generation to ensure that the knowledge is being transferred within and beyond in formats suitable for the respective target groups.   

An exemplary format: a series of video interviews  

In addition to the tools for networking, information, and knowledge transfer, as well as best practices and implementation examples from FALs and much more, the collection includes a series of video interviews in which FALs have their say:  

Recorded at the consortium meeting in Brasov, they spontaneously talk about their innovation principles as well as their experiences in the project with a focus on the interaction with the FELs with whom knowledge transfer and experience sharing is taking place very specifically within the project. 

© Annika Frühbeißer 

In addition, an introductory animated video has been created that explains a little about the FALs and their activities in FoodSHIFT2030. You can find the four video interviews and the introductory video on the YouTube channel of FoodSHIFT2030 in the playlist:  Exchange visits: Knowledge Exchange FAL to FEL. 

© Annika Frühbeißer 

Shooting and editing video requires some training, and a course is recommended. However, if once the necessary know-how has been acquired, all you need is a smartphone with a stabilisator (a so-called gimbal), a filming and editing app as well as a clip-on microphone to professionally produce your own videos.

Videos are establishing as a knowledge transfer format since they correspond to the zeitgeist and offer many advantages:

• Knowledge can be conveyed in a highly compressed and easily understandable way through video content.
• In addition to real-filmic elements, animation elements allow creative freedom and add a framework and structure to a video; for instance, we used the simpleshow.com programme in FoodSHIFT’s videos.
• Knowledge can be accessed freely at any time, the knowledge flow can be paused and repeated if the videos are published on public platforms such as YouTube or a project website.
• Onward dissemination by the viewers, even on a large scale, is low-threshold and can have a great impact (social media).
• And last but not least, it is great fun to talk to your peers and gain new insights whilst you are shooting the videos!

Watch the series of video interviews here below:

The post Multiplying the impact – sharing experiences: Peer-to-peer learning in FoodSHIFT2030  appeared first on FoodSHIFT 2030.

In these portraits, each of the 90 innovators has been profiled using compact descriptive section addressing the key activities and achievements so far as well as the near future perspectives under the heading ‘Looking ahead’. The one-page portraits are complemented by infographics on the impacts and the relevant contact details.

For quick orientation, the innovations have been categorized according to four innovation dimensions: product, process, social & governance. These dimensions enable us to identify what kind of innovations are being initiated across city regions and provide suitable, relevant support.

These rich examples give us a glimpse of how food system innovations can look, and how they can be effective in addressing elements of the food system, and the relevant stakeholders that are involved. Together, these innovators and related stakeholders form the Innovation Ecosystem in their city-region, which has the potential to redefine local food systems.

Supporting Innovations

In addition to these differing innovation dimensions, the Innovation Portraits also highlight the varying maturity levels seen among innovations. This maturity refers to the developmental stage of an innovation, which can be useful in identifying the needs and next steps that an innovator can take to bring an idea to life, from Eureka! moment to viable product or service.

Based on the maturity of an innovation, we can establish what kind of support would be best suited to the innovator. This support takes three main forms:

Maturing – advancing an innovation for better application as a solution. E.g. improved functioning of the innovation, better organizational structure, developing a business strategy…

Combining – linking of different innovations for strategic purposes. E.g. partnerships to facilitate new services, resource sharing, collaboration towards a common goal (coalitions, associations…)

Upscaling – increasing the impact and/or outreach of an innovation. E.g. increasing production, adding new products or services, outreach to new markets or communities, open-source knowledge sharing…

The Innovation Portraits provide us with an important reflection of the food system transition, in that many innovations are still early on in their maturing process, and in addition to the passion and ambition of the innovator themselves, will require targeted support and enabling conditions to thrive.

Providing us with snapshots of diverse innovators per city region, the Innovation Portraits also offer us an opportunity to consider how the Innovation Ecosystems in these city regions look. For example:

• Which innovators have (potentially) complementary resources, products or services?
• Which partnerships can be formed?
• Which innovators have a common interest or goal?

In particular, these questions can open the door to opportunities for combining, stimulating activity in the local Innovation Ecosystem. Looking at long-term perspectives, upscaling is a key acceleration mechanism for innovations that are at a high level of maturity and wish to increase their reach and impact.

Discover all INNOVATORS at a glance here!

Opportunities for Change

The 90 cases highlighted by the Innovation Portraits provides not only an inspiring portfolio of the diverse innovations that are actively contributing to food system transition, but also an example of how individual action, by individual innovators, can kick-start the development of an innovation ecosystem. These innovation ecosystems are fundamental in challenging the status-quo of food systems, and can generate awareness, interest and engagement with change. Through supporting the innovators highlighted in these Innovation Portraits, the FoodSHIFT2030 consortium hopes to accelerate the transition to a low-carbon, circular and plant-based food system in Europe.

Download the Innovation Portrait brochure here.

The post Innovators: Meet the people changing your food system appeared first on FoodSHIFT 2030.

FoodSHIFT 2030 project has brought together 30 different organisations and over 120 project personnel with all kinds of backgrounds, expertise and experiences. This article forms a collage of the every-day works of individuals that were collected during lively and successful discussion at the recent Consortium Roundtable in Brasov, Romania (take a look to Brasov Press Release here!). 

FoodSHIFT team in Brasov – photo credits to Brasov FAL

The TLDR inspiration – It is easy to feel overwhelmed, lost and disheartened when your every-day work is to ‘transform the food system’, But take a moment to acknowledge one’s own work, no matter how small, together with the collective works of many individuals moving in the same direction, Now the pathway to highly ambitious goals like transforming the food system become a little more illuminated, a lot less daunting and a whole lot more achievable!  

In no particular order, here is a snapshot of the every-day works from 20 individual ‘FoodSHIFT’ers’ that form a collective effort towards a transformation of the EU Food System: 

Education and Capacity Building  

• ‘Counseling kitchens, pushing the agenda, developing tools’ 
• ‘Educational, social & environmental issues’ 
• ‘it’s all to support the central kitchen team!’  
• ‘Teaching about carbon footprint (including food aspect), environmental impact assessment, using GIS for different spatial analysis.’ 

Citizen Engagement  

• Participatory and action research methods. This includes design and methodological undertaking tailored to facilitate learning on social innovations for food system change. Outputs of research will seek broad communication with the multiple stakeholders of city-regions food systems. 

City planning  

• ‘Understanding cities’ needs for food system knowledge and tools and helping meet these needs; engaging diverse stakeholders in food systems science’ 

Communication 

• ‘Organising public webinars and training workshops to disseminate knowledge and best practice, supporting the leaders of other work packages to produce assets which will be part of the legacy of FoodSHIFT’ 

Governance Planning 

• ‘policy advice, implement concrete actions for the food strategy, involving stakeholders and citizens in the food system, organising campaign dealing with food (eg veggie challenge), contact with colleagues within the city departments on food, contact with key stakeholders in the steering group/possible future food council’   

Management: 

• ‘Strategic coordination of large, multi-disciplinary partnerships towards food system transition, continuously fostering relations for the identification and execution of common rewards, day to day implementation of flexible, innovative project management’ 
• ‘Following project meetings, Answering to related emails, looking into forthcoming actions, involvement & our obligations according to planning, working on deliverables’ 

Knowledge Sharing 

• ‘Exchanging with FALs as the organizational hubs for food system transition in their efforts to reach out and place their activities in the wider picture of international policies and methods/tool applications.’ 
• ‘Stakeholder engagement, strategy development, knowledge co-creation and sharing, research and publishing, lots of e-mails’  
• ‘I’m the link between the action and the Consortium’ 

Research 

• ‘Mapping the ecological footprint of food consumption patterns in city regions’ 
• Data analysis of Brasov food system. Communication with FELs. Dissemination of FoodSHIFT2030 activities. Active participation in workshops.’  
• ‘Development of guidelines and feedback loops for acceleration of innovation.  
• Undertaking research on food system innovations’ 
• ‘Supporting the  development and piloting of open source technology for the production, elaboration, consumption, and re- & upcycling of food in cities.’ 

On the ground actions 

• ‘Barcelona FAL Food Tech 3.0 Lab Lead : Design, implement and monitoring each of the actions necessary to develop the FOOD SHIFT 2030 project, as well as support each of the project’s innovators. Follow in detail the assignment of the Budget of the FOOD SHIFT 2030 project. Contribute to the development of the food system through activities with the FELs established for Barcelona (Hamburg, Avignon and Milan)’ 
• ‘we organised CSA at our University, so I am engaged in this process and taking veggies & fruits boxes each week. I don’t eat meat (only fish) as well as not dairy (cow’s) products. Within Students Scientific Organization – we are obtaining extra funds to establish community gardens in participatory way.’ 
• ‘Living Lab approach, participatory workshops and research designs, strategy co-creation, public communication (podcasts, interviews, short movies, print media), qualitative and quantitative modelling approaches and other methods of social and environmental research’ 

The post Press Release – What you do everyday matters appeared first on FoodSHIFT 2030.

The pandemic period influenced each project, also FoodSHIFT2030. After two years, finally, the representatives of the whole consortium met in Wroc?aw (Poland) during WRO LAB Showcase and Roundtable. The meeting took place from 20^th till 22^nd June. The main focus of the meeting was to present the WRO FAL progress, plans, and challenges, as well as catch up with ongoing and planned tasks within Work Packages.

The first day of the Showcase, June 20^th, was focused on the presentation of WRO FAL – what is behind them and what lies ahead. Some successful stories were presented, such as establishing more edible gardens at schools as the citizen interest was significant. Therefore, the Wroc?aw Municipality found additional funds to meet the needs and interest in FoodSHIFT2030 schools’ edible gardens. Moreover, the Municipality of Wroc?aw joined the Milan Urban Food Policy Pact!

Among other stories worth mentioning was the Community Supported Agriculture (CSA) which was established at the Wroc?aw University of Environmental and Life Sciences (WUELS). This is a unique example of CSA where 100 employees of the university are taking food boxes (veggies & fruits) produced by the university. And, as researchers from WUELS said, there could not have been a better place to start the creation of a CSA than a natural science university. More FoodSHIFT2030 direct and indirect impacts on the food system in Wroc?aw were presented, i.e. two student projects carried out by the Student Scientific Organization of spatial planning PUZZLE from WUELS. PUZZLE decided to compete for funds for the realization of two community gardens – for seniors (2020) and the school community (2021). These projects have received funding under the Student Activities Fund from the Wroclaw Academic Center (FAST, WCA).

One of the most interesting events of the first day was a panel discussion with food innovators. Food innovators each shared stories about their activities, successes, and challenges. Each of them also discussed what assumptions are behind the activities of their initiative.

The second day of Showcase, June 21^st, was focused on shared learning experiences and knowledge transfer from the WRO FAL. Therefore, two local visits have taken place: one to the school edible garden established within Foodshift2030, and the other one to the community garden – O?bin’s Open Garden (org. O?bi?ski Ogród Otwarty – OOO), the first well-established and functioning community garden in Wroc?aw, as well as the WRO FAL food innovator. The visit to OOO allowed obtaining feedback on what FoodSHIFT2030 activities could target this type of food innovator (ie. training on how to keep community members engaged and manage people, tasks within this type of initiative). As at the last RT, we learned local ways of making food. One of the WRO FAL food innovators, Tajfun Restaurant, prepared a workshop for us on pickling (fermentation) – a traditional Polish way of preparing food for the autumn-winter season. During the first and second day of the meeting, we were accompanied by local products (vegetables, fruits, preserves, goat cheeses, and vegan cheese alternatives – made from sunflower seeds) provided by WRO FAL food innovators.

Source of Photo: Fundacja EkoRozwoju, photo by Arkadiusz Wierzba.

After WRO LAB Showcase, it was time for activities related to WPs, i.e. first results from a network analysis of food system actors were presented, or the potential of Metropolitan Foodscape Planner (MFP) together with MapTable has been presented.

The background of the meeting was ensured by: Odra Centrum – a sustainable meeting place on water dealing with the protection of water and environment by education and other dedicated actions; vegetarian/vegan, local, seasonal food; public transport or electric scooters using; selection of accommodation taking care about the environment. The undertaken background was important to be consistent with the project’s main goals: shifting to a more plant-based diet and low carbon emissions.

Check out all the photos from Wroclaw Consortium at this link!

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FoodSHIFT2030 has selected over 30 place-based food partnerships to join the European wide project as FoodSHIFT fellow city-regions, with the aim of establishing FoodSHIFT Enabler Labs (FELs) in their respective local areas.

The fellow city-regions have been paired with one of the 9 already established FoodSHIFT Accelerator Labs (FALs); city-based partnerships of engaged citizens, NGOs, SMEs, researchers, local administration and policy makers, located in Barcelona, Bari, Wroclow, Ostende, Copenhagen, Brasov, Berlin, Avignon and Athens. 

The new Fellows will be invited to participate in a multilateral exchange of knowledge, expertise and experience with both their paired FALs and across the project as a whole.

The list of successful applicants and their paired FALs are as follows:

• Athens FAL with Vrilissia, Nea Smyrni,  Korydallos, Halandri,  Agia Paraskevi in Attika Region (GR)
• Avignon FAL with Albi-Occitanie (FR), Bergamo (IT) and Bordeaux Métropole (FR), Geneva (CH) + Manger Demain (BE)
• Barcelona FAL with Exeter (UK), Hamburg (DE), Milan (IT), Paris (FR)
• Bari FAL with Tirana (Albania), Taranto and Tricase (IT)
• Berlin FAL with Bochum, Freiburg & Region, and Luebeck (DE), and Zurich (CH)
• Brasov FAL with Alba Iulia, Sibiu, and Cluj-Napoca (Romania)
• Copenhagen FAL with Basel (CH), Kaunas (LI), Plymouth-Devon (UK)
• Ostend FAL with Bruges, Eeklo-East-Flanders, and Kortrijk (BE) and Lisbon Metropolitan Area (PT)
• Wroclaw FAL with Warsaw (PL), Greater Manchester (UK) and Trento (IT)

The inclusion of Fellows to the project builds on the FoodSHIFT aim to shift urban food systems towards more sustainable food systems, putting citizens at the centre of change in a novel approach to scale-up, multiply and share the best food innovations European communities have to offer. 

Christian Bugge Henriksen, FoodSHIFT2030 Project Coordinator says:

“We are delighted to welcome on board the successful applicants to join the next phase of the FoodSHIFT 2030 project where we are organizing knowledge exchange between our nine initial city regions and more than twenty seven fellow city-regions that have been paired based on their specific interest and concrete approach towards transforming our food system”. 

The post PRESS RELEASE: Over 30 city-regions selected to join FoodSHIFT project as Fellows appeared first on FoodSHIFT 2030.