Urban Future’s Post

Copenhagen's public canteens use 90% organic ingredients. 🤯 🥗 🍽️ Are you wondering how they did that? Spoiler alert: by changing municipal procurement processes. From schools to prisons and government offices, municipal kitchens feed a LOT of people, so the potential for benefits was massive! Betina Bergmann Madsen played a crucial role in defining Copenhagen's new food procurement policies so that suppliers responding to tender who offered healthy, sustainable food would receive more points - increasing chances of a contract. “I actually think that’s the way of helping – gentle nudging,” Betina says. “It’s all about how I can support our suppliers to be the best version of themselves.” Going organic was just the beginning. It's also improved nutrition and water quality, and led to a 25% reduction in carbon emissions in the city's food procurement processes. Read the full story - including how Betina won over Copenhagen's public kitchen staff and why it's important not to focus on procurement in isolation - on CityChangers.org: 🥕https://lnkd.in/dvbknsmK

CBIO-WORKSHOP: UPCYCLING IN THE FOOD SYSTEM “There is a growing trend towards upcycling of food production side-streams and ingredients yet underused for food purposes into ‘upcycled’ food. This makes very much sense for a more sustainable resource use, and often also for health or economic reasons. However, there are many unanswered research questions, and solving these needs an interdisciplinary approach," says professor Jessica Aschemann-Witzel from MAPP Centre. She is, with Trine Kastrup Dalsgaard, Department of Food Science, AU FOOD, and Annette Bruhn, Institut for Ecoscience - Aarhus Universitet, organizing this interdisciplinary research workshop the 17-18th of April at Sinatur Hotel in Nyborg. The workshop will bring industry and academia together to exchange experiences of success as well as current challenges. There will be presentations of business cases and the newest research, and discussions of business- and policy perspectives. The workshop will be an excellent opportunity to make new contacts and insights to develop ideas on how the challenges can be tackled in new collaborations. Participation day 1 (open for all) from 12.00-18.00: 15 Euro (includes lunch and coffee) Conference fee both days: 100 Euro (includes lunch, dinner and hotel) (participation day 2 requires an abstract submission) Read more and sign up HERE: https://lnkd.in/d9CCPfnK Deadline for registration is the 6th of March at 12.00 noon

CBIO-WORKSHOP: UPCYCLING IN THE FOOD SYSTEM “There is a growing trend towards upcycling of food production side-streams and ingredients yet underused for food purposes into ‘upcycled’ food. This makes very much sense for a more sustainable resource use, and often also for health or economic reasons. However, there are many unanswered research questions, and solving these needs an interdisciplinary approach," says professor Jessica Aschemann-Witzel from MAPP Centre. She is, with Trine Kastrup Dalsgaard, Department of Food Science, AU FOOD, and Annette Bruhn, Institut for Ecoscience - Aarhus Universitet, organizing this interdisciplinary research workshop the 17-18th of April at Sinatur Hotel in Nyborg. The workshop will bring industry and academia together to exchange experiences of success as well as current challenges. There will be presentations of business cases and the newest research, and discussions of business- and policy perspectives. The workshop will be an excellent opportunity to make new contacts and insights to develop ideas on how the challenges can be tackled in new collaborations. Participation day 1 (open for all) from 12.00-18.00: 15 Euro (includes lunch and coffee) Conference fee both days: 100 Euro (includes lunch, dinner and hotel) (participation day 2 requires an abstract submission) Read more and sign up HERE: https://lnkd.in/d9CCPfnK Deadline for registration is the 6th of March at 12.00 noon

Did you miss the New Food Conference in Berlin earlier this month? We’ve got you! 🌟 Our Business Communications Manager Gemma Tadman Ⓥ attended the insightful event that brought industry leaders, innovators, and thinkers together to discuss making our food system more sustainable in light of the challenge of a growing population. 🌍 The day was packed with valuable insights, thought-provoking discussions, and actionable strategies to tackle future challenges of food production and consumption. 🌱 In case you weren’t able to attend, or need a refresher, Gemma has identified five key insights from the conference that stood out, showcasing the evolving landscape of alt-proteins and the role we all must play in shaping a more sustainable food system. Find them over on the #NewFoodHub ➡️ https://bit.ly/4gxzM3o #ProVeg #NewFoodHub #NewFoodConference2024 ProVeg New Food Hub

We're thrilled to share that Horta dos Peixinhos's innovative product, organic dried Salicornia (Green Salt), has been selected as a finalist for the prestigious IFE Awards Ceremony 2024, in the 'New Ingredient Launch from a Startup Company' category. Green Salt represents our vision for a healthier, more sustainable future in culinary arts for its unique flavor, alternative to salt and nutritional benefits. We want to express our gratitude for the continuous and devoted support from everyone who has brought us to this point. Congratulations also to the other finalists - who undoubtedly have also traveled a long path of dedication, research, and innovation. This recognition highlights our commitment to contribute to a healthier and more sustainable world, aiming for the well-being and future of all! BIOVIT SweetAble Dofreeze LLC , Up 'N' Mellow, PhycoHealth LYNN'S COUNTRY FOODS LIMITED Brusco Food Group NewTree Fruit Company OCEAN actives, FERM FOOD, Still Good, Biateca Omega Ingredients Ltd, and ARTHUR BRANWELL & CO. LIMITED

CBIO-WORKSHOP: Upcycling in the food system Everyone with an interest in upcycling of food are welcome to join the 17th of April at Sinatur Hotel in Nyborg. It will be an excellent opportunity to hear and discuss business and policy perspectives on upcycling in the food system and meet stakeholders in the same emerging field to develop ideas on how we jointly can tackle the challenges in new collaborations. “There is a growing trend towards upcycling of food production side-streams and ingredients yet underused for food purposes into ‘upcycled’ food. This makes very much sense for a more sustainable resource use, and often also for health or economic reasons. However, there are many unanswered research questions, and solving these needs an interdisciplinary approach," says professor Jessica Aschemann-Witzel from MAPP Centre, who is one of the organizers. 👉 Read the program and sign up HERE:  https://lnkd.in/dwP2Z8KK Deadline for registration is the 1st of April. Participation fee is 15 Euro and covers lunch and coffee. When you sign up, note that this workshop is followed by a second day which is focused on research exchange – only sign up to the 2-day event, if you have been in contact with the organizers about your participation and submission of an abstract.     The organizers are: Jessica Aschemann-Witzel, MAPP Centre | Trine Kastrup Dalsgaard, Department of Food Science, AU FOOD | Annette Bruhn, Institut for Ecoscience - Aarhus Universitet #CircularBioeconomy #upcyclingfood #sustainablefoodproduction #sidestreamproducts #biobasedsociety

I am happy to share our new article on Sustainable public food procurement. We focus on value chain actors’ roles and influence and the use of product-specific criteria for organic and/or local food. https://lnkd.in/dnQbwJAU Thank you for the great team work Elvira Molin & Michael Martin & Anna Björklund.