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.
- 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).
- 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.
- 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.
The “COLOR” project is a collaborative business initiative aimed at providing solutions to one of the most important needs of the food sector today: the reduction of acrylamide in industrially processed foods.
Application of new technologies on the development of a nutritionally improved iberian bacon. Reducing the sodium content in the formulation and limiting nitrites/nitrates.
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.
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.
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.
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
The progress of studies in this area, will allow to specify diets based on the specific requirements of each person and will allow to determine a personalized nutrition for populations with common characteristics, particular groups and individuals
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.
The CRUCAMI project develops and formulates new snacks and meat products cooked from beef jerky.
The objective is the launch of new snacks and cooked meat products pastrami type from cecina.
The CIEN PROGRESO Project develop innovative solutions for protein processing and its application in new food products adapted to population groups with specific needs.
INNOLIVO uses new technologies and processes for the development of innovative olivar products intended for new international markets of high added value
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.
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.