CARTIF Projects

FUSILLI

Fostering the Urban food System transformation through Innovative Living Labs Implementation

Description

FUSILLI Project (Fostering the Urban food System transformation through Innovative Living Labs Implementation) focuses on supporting cities to facilitate their transition towards more sustainable food systems, in line with the FOOD2030 priorities. 

To this, FUSILLI combines the expertise of 34 partners from 13 countries, inlcuding cities, universities, SMEs, NGOs and industries. 

The foundation of FUSILLI will be the 12 Food 2030 Living Labs an open innovation ecosystem sited in 12 cities with the objective to implement different innovative actions through all stages of the food chain, including production and processing, distribution and logistics, consumption, food loss and waste as well as governance. 

Objectives

  • The core ambition of FUSILLI is to overcome barriers for developing and implementing integrated, systemic food policies that support the transition toward sustainable food systems in urban, peri-urban and nearby rural areas.
  • To this FUSILLI puts 12 cities in a knowledge sharing and learning network to address the challenges of the food system transformation: San Sebastian (Spain), Nilufer-Bursa (Turkey), Oslo (Norway), Kolding (Denmark), Turin (Italy), Castelo Branco (Portugal), Differdange (Luxemburg), Rijeka  (Croatia), Kharkiv (Ukraine), Tampere (Finland), Athens (Greece) and Rome (Italy).

Actions

  • To create a methodology to establish Living labs as cooperation spaces. 
  • Implementation of Living labs in 12 involved cities. 
  • Definition and establishment of a Knowledge Community.
  • Establishment of urban food planning with special attention to the urban and rural links. 

Expected Results

  • Creation and management of real-life experimentation spaces of innovaive solutions “Food 2030 Living Labs” and evaluation of their impact. 
  • Creation of a Knowledge community with past and present activities of food policie and ractices that acts as a support for policy makers. 
  • Policies and actions implementation for an urban food plan.
  • Creation of innovative business models which facilitate the replicability in other cities.

Partners

CARTIF is responsible for the coordination of this project and will be in charge of the tasks of generating the evaluation model for the actions implemented in the Living Labs, as well as the analysis of the impact derived from the implementation of these actions.

H2020

CE-FNR-07-2020 FOOD 2030 – Empowering cities as agents of food system transformation

No.101000717

Total elegible costs: 12,796,056.25 €
CE Contribution: 12,160,305.63 €
Duration: 01/01/2021 – 31/12/2024

logo ejemplo

Responsible

Belén Blanco Espeso

Agrofood and Processes Division

 

belbla@cartif.es

This project has received funding from the European Union´s Horizon 2020 research and innovation programme under grant agreement No.101000717

Networking

Food projects:

GARNOVA

GARNOVA

GARNOVA born as a response to gorwing cosumer demand for healthier snacks. Sugggests the development of a new range of innovative snacks, elaborated as of healthy, functional and with high content in essential macro and micronutrients.

read more
IN-PACT

IN-PACT

IN-PACT will study the sustainable innovation and innovative practices among the agri-food supply chain in the european union, to respond to how we are in the transition trend towards a more sustainable food system.

read more
INBEC

INBEC

INBEC Project try to promote and develop a sustainable economy through innovation and business cooperation. To this end, it is proposed to use a methodology that maximizes the potential of the Bioeconomy.

read more
GO INPULSE

GO INPULSE

The INPULSE Operating Group (GO_INPULSE) was created to strengthen the cultivation of legumes in Spain and reduce the external dependence of protein for feed through the joint work of different actors.

read more
ALTERNFEED

ALTERNFEED

ALTERNFEED aims to obtain sustainable alternatives to the use of fishmeal and fish oil or Krill in the manufacture of aquaculture feed giving added value to several alternative ingredients at the same time, in order to take advantage of the characteristics of each and its synergies.

read more
GO INSECT

GO INSECT

GO_INSECT investigate the possibilities of insects as a source of alternative and sustainable protein for food and identify the necessary requirements that ensure the technical-economic viability of projects related to industrial breeding of insects

read more
PROALI

PROALI

The PROALI Project develop the application of new technologies for food development, searching for opportunities in new matrices that can be used for the formulation of flours aimed at groups of young people, focusing on gluten-free raw materials.

read more
INNOLIVO

INNOLIVO

INNOLIVO uses new technologies and processes for the development of innovative olivar products intended for new international markets of high added value

read more
CAMPOFRÍO

CAMPOFRÍO

The CAMPOFRÍO project studies and develops a process for reducing salt content in cured ham. Development of a salt content evaluation system in sliced cured ham with on-line NIR technology.

read more
DINAMO

DINAMO

The DINAMO project is responsible for the development and validation of nanocapsule and nanostructure production technologies of active molecules with functional properties for food use.

read more
Share This