Innovations for Transforming the European Food System

Innovations are key in transforming our food systems. Whether they take place in local businesses, projects, municipalities, or collaborations, innovations can help transform the food system from the inside-out. To ensure that different local contexts and needs are considered, the FoodSHIFT 2030 project has mapped close to 90 examples of innovation cases across nine cities. These innovation cases show an inspiring picture of how local innovations can help contribute to food systems transformation in Europe.
To help stakeholders learn more about innovations that are relevant for them, we have divided the innovations into four main types: Products, Process, Social, Governance.
What are product innovations?
Innovations that addresses new or updated products, including quality, safety and market impact
What are process innovations?
Innovations relevant to new technologies for processing, logistical improvements, infrastructure and new/improved services
What are social innovations?
Innovations relevant to changes in behaviour (e.g., consumers/citizens), development of new relationships and inclusiveness
What are governance innovations?
Innovations relevant to policy developments, including food planning, subsidies, taxing, certificates & labelling

Each type comprises a variety of categories to help label the different innovations.To learn more about the types, check out the introduction section in the innovation portraits or explore all innovation cases in the categories below:
You can also explore all innovations from our cities including the types and categories they cover:

Innovations in the FoodSHIFT 2030 Cities

Focus on schools as sites of food experience and food system transformation through 7 innovation cases.
Environmental education for young people
Student engagement in food innovation
Recycling of coffee waste into biofuels in Athens and Thessaloniki
Community-based green education and sustainable business acceleration
Zero-waste school network, Attica, Greece
Farm monitoring application (IoT)
Sustainable food innovation contest

Focus on public procurement as a driver for a more regional, sustainable and healthy food system through 10 innovation cases.  
Public procurement platform linking local buyers and suppliers
Local milk & dairy producer
Farmer group providing & distributing quality local food products
Organic vegetable producer cooperative
Urban agriculture initiative with a focus on learning & citizen engagement
Vocational training centre for the food sector
Processing of wasted fruit & vegetables into high quality food products
Collection and processing of biowaste in urban areas for production of compost
Recovery and processing of 'ugly' vegetables to fight food waste and provide employment
Low-cost supermarket supporting vulnerable groups with fresh & quality food

Focus on solutions for local production in future cities through 10 innovation cases.  
Development of sustainable packaging using biomaterials
Promotion of fermented plant-based proteins and open-source tools
Rooftop cultivation of superfood microalgae,
Madrid, Spain
Fruit & vegetable peel snacks produced using 3D printing
Asian-Iberian fusion food products specialising in fermentation
Design of open-source hydroponic systems for increasing shelf life of vegetable products
Open-source climate simulator for education
High quality extra virgin olive oil producer in Jaén, Spain
Design of low-cost production systems for rooftop urban agriculture
Vertical farming for the production of microgreens

Focus on sustainable land use and food chain strategies for young entrepreneurs building on social innovation in food systems through 10 innovation cases.  
Training facility for disadvantaged young people to enter the catering sector
Food waste reduction network
Promotion of sustainable development and organic agriculture in the local region,
Ruvo di Puglia-Bitono
Employment of disadvantaged people in farming activities & food production
Community urban garden founded on abandoned land
Network of social cooperatives and organic producers offering social inclusion opportunities
Urban garden cooperative promoting social inclusion
Consortium focusing on local development and inclusive employment opportunities in the local food sector, Bitonto, Italy
Supporting local authorities in planning activities surrounding food and social issues
Social cooperative promoting sustainable lifestyles and environmental education

Focus on the innovation hub 'Food Life Centre'  for sustainable regional food supply based on a decentralisation concept for food distribution and education through 10 innovation cases.  
Organic vegetable farm focusing on regenerative agriculture,
Social project offering fermentation and DIY food workshops
Community Supported Agriculture partnership,
Berlin - Brandenburg
Local food hub for sharing food and community building
Community-owned and member-managed supermarket
Vegan Community Supported Agriculture initiative
Recovery & trading of nonconform 'crooked' organic fruit & vegetables
Educational activities surrounding food waste and climate-friendly eating
Local food hub focusing on community inclusion and diversity
Initiative for inclusion of regional and organic food in public school catering

Focus on integrating traditional and local producers into an innovative and ambitious regional food system through 8 innovation cases.  
Promoting the use of local ingredients sourced from small producers among restaurants across Brasov
Food Waste Good Practices using as little meat as possible, making the best out of roots, seeds and nuts, seasonal fruits, and vegetables,
Food Trails with gastronomic points: local farmhouses offering homemade food products,
Vama Buzaului
Assisting and training local farmers in professionalizing farming practices and preserving gastronomic heritage,
Tinutul Barsei
Educating young people in kindergartens and schools on healthy diets, local food and climate impacts
 Living Labs with stakeholders to support local food innovations and disseminate good practices, supporting urban-rural connections
Aggregation of small and local producers' products to jointly access the market and connect with consumers
Integration of local products into the public procurement for the kindergarten meals

Focus on public procurement and professional kitchens for a sustainable regional food system, including rural and coastal areas through 9 innovation cases.  
A network of chefs, restaurant owners and academics to face challenges of the restaurant industry and the community
A tool to measure the local hectare footprint of food consumption
An online platform to connect food producers and citizens
A development environment for food entrepreneurs and SMEs for food experiences, food production and collaboration
A community project to support small scale producers and farmers in Denmark and Skåne (Sweden) by organizing local farmers markets
A food community to strengthen the connection between the city and its hinterlands
A community for changing traditional food systems towards a more sustainable way of producing and eating
A platform of food producers for delivery and distribution of goods
Offers a  membership for restaurants and food businesses to foster agricultural climate solutions

Focus on the operationalisation of an agricultural park through 8 innovation cases.  
A social grocery store, meeting and cooking place and garden project location
Door-to-door catering, for new, inclusive and accessible people-connecting spaces for people to connect through food under a sustainable model
Co-housing for high-quality living, sustainable gardening and meal sharing
Community-supported Agriculture under a sustainable and circular model
A park for social gatherings and Community-Supported Agriculture
Restaurants offering food-related training and employment to people with disabilities
Provision of irrigation water for farming and outdoor agricultural education
A store selling organic produce sourced from local farmers under a sustainable model,
Varsenare, Belgium

Focus on strengthening the innovation potential of the local sustainable food through 10 innovation cases.  
Use of traditional apple varieties to offer a soft-drink alternative for large-scale monocultures in
Plant-based yoghurt production
A short-supply market for local artisan food products
A network of places for sharing food surpluses and reducing food waste
Volunteer-based collection of leftover fruits and vegetables from wholesalers for redistribution to people in need
Educational resource teaching children and adults about the process of making honey and the importance of bees
Grassroots initiative of local farmers and consumers for access to good quality, local food on a weekly basis
An open community garden for training on garden architecture, ecology, gardening and local history
Volunteer-based collection of leftover fruits and vegetables from wholesalers for redistribution to people in need
Educational resource teaching children and adults about the process of making honey and the importance of bees
Grassroots initiative of local farmers and consumers for access to good quality, local food on a weekly basis
An open community garden for training on garden architecture, ecology, gardening and local history
An innovative restaurant using local ingredients and artisan products to show the potential of vegetarian and vegan food
A community permaculture garden for barbecues, picnics, art exhibitions, workshop and outdoor sports
For the full picture, download the entire Innovation Portrait brochure featured in the FoodSHIFT 2030 Innovators page below.