The EU-funded FOODCLIC project aims to contribute to urban food environments that make healthy and sustainable food available, affordable and attractive to all citizens, including deprived and vulnerable groups.

Europe’s urban areas face significant challenges to ensure the availability and consumption of healthy, affordable, safe and sustainably produced food. Such challenges converge within local food environments, but are often neglected by public planners. Promising initiatives taken by municipalities to change the architecture of food choice often fail to become embedded in the wider policy context and to reach deprived and vulnerable groups. Key factors responsible for this are: siloed ways of working and fragmentation of knowledge on facilitators and barriers related to food system transformation. These factors hinder the development and implementation of integrated urban food policies.

Five-year project FOODCLIC (2022-2027), aims to contribute to urban food environments that make healthy and sustainable food available, affordable and attractive to all citizens, including deprived and vulnerable groups. The project will do so through creating strong science-policy-practice interfaces across eight European city-regions (45 towns and cities). The backbone of such Interfaces will be provided by Food Policy Networks, which will manage real-world experimental Living Labs to build a policy-relevant evidence-base through learning-in-action. Activities will be informed by an innovative conceptual framework (the CLIC), which emphasises four desired outcomes of food system integration: sustainability co-benefits, spatial linkages, social inclusion and sectoral connectivities. Capacity-building and direct support for intensive multi-stakeholder engagement (including deprived and vulnerable groups) will enable policy actors and urban planners across partner city-regions to develop continuously evolving integrated urban food policies and render planning frameworks food-sensitive.Description

There is a unique opportunity for an effective re-organisation of the food system to establish resilient value chains in the EU. Gathering a large set of independent food system actors, FEASTS will provide an unprecedented, unbiased and robust knowledge base for the assessment of the sustainability aspects of the Cultivated Meat/Cultivated Sea Food sector by actively promoting multistakeholder engagement and co-creation activities grounded on transparent dialogue and open science practices. Fostering European cellular Agriculture for Sustainable Transition Solutions.Description

Projektet har til formål at fremme et økologisk system med dualpurpose
høner og haner for øget etisk bæredygtighed,
ressourceudnyttelse og image af økologisk fjerkræproduktion.

Samarbejdspartnere er:
Innovationscenter for Økologisk Landbrug (ICOEL)
Niels og Grethe Æg
Göteborg
Restaurant Moment
DLGDescription

The Kitchen Adventures mission er at bringe hjemmelavet mad tilbage i fokus med sjov, sundhed og bæredygtighed som omdrejningspunkter.

The Kitchen Adventure er et treårigt projekt, finansieret af EIT Food.

Idéen er at fremme en verden, hvor madlavning ikke bare er en pligt, men en spændende oplevelse, fremme sundere kostvaner, styrke bæredygtighed og styrke familiens sammenhold.

Metoden blev testet og undersøgt i første fase af projektet i 2023 og viste overbevisende resultater, der viste, at sådanne sessioner kan føre til langsigtede holdnings- og adfærdsændringer i forhold til spise- og madlavningsvaner.Description