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A new recipe for the food system

The research is clear, the industry agrees – the food system needs to be transformed to become sustainable for both people and the environment. Sweden has great potential to increase innovation capacity and be at the forefront of the field. That is why we are now gathering purposeful and creative actors who want to contribute to sustainability and competitiveness. We fund eight innovation platforms with potential to radically improve the food system.

This web page has been machine translated. If there are any uncertainties, please refer to the Swedish text.

A new recipe for the food system is a long-term effort to meet the system and policy challenges that hinder innovation and change in the food area. It should contribute to key actors working together to build capacity and conditions for innovation and sustainability in the Swedish food chain.

Eight innovation platforms for a new food system

Vinnova finances eight innovation platforms to create innovation at system level, for a sustainable and competitive food system. The purpose of the investment is to contribute to the transformation of the food system. In the venture, a wide range of actors work together towards common objective and are allowed to experiment and explore new methods and ways of working.

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    In 2033, Sweden's public food environments secure the needs of man, society and nature.

    In 2033, Sweden's public food environments secure the needs of man, society and nature.

    The place where food meets the consumer, such as the store, restaurant, school or the web, is a key to which choices are made. Today's food environments do not always contribute to sustainable and healthy food choices. Food environments need to be developed so that they strengthen public health, the economy and sustainable food production.

    Actors: Organic Sweden, WWF, Reformaten, Södertälje municipality

    Contact: Project manager, Ulrika Backlund

     

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    By 2035, everyone will be eating new fermented foods every day.

    By 2035, everyone will be eating new fermented foods every day.

    An innovation platform for bioprocess techniques, such as fermentation, where we can develop new ingredients and foods that are good, accessible and sustainable. The key is handling biomass, side streams and climate-smart crops. With biotechnology, the production of new food can increase, and provide better environmental sustainability, to a growing global population.

    Actors: Lund University, Future by Lund, Tetra Pak

    Contact: Project manager, Emma Nordell

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    Within a decade, a third of the food consumed in a city is produced, processed and sold in the city.

    Within a decade, a third of the food consumed in a city is produced, processed and sold in the city.

    The city forms the hub of a transformation where food is environmentally, socially and economically sustainable. It can shorten value chains and enable circularity. The city becomes an engine of change for how food is produced, distributed and consumed.

    Actors: Innovation Skåne AB, Ernst & Young AB (Doberman), Malmö municipality

    Contact: Project manager, Margareta Wallentén

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    World-class Swedish proteins.

    World-class Swedish proteins.

    A revolution that fundamentally changes the way we produce, consume and look at proteins in Sweden based on economic, social and ecological sustainability. We need to strengthen the Swedish value chain for alternative proteins, create new consumption behaviors and challenge accepted norms.

    Actors: Alba Ecological Information Institute, Peter O Bolinder AB, Lunds Universitet, Beteendelabbet AB, Planethon AB, Gustav Johansson AB

    Contact: Project manager, Anna Steorn

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    In the future, Sweden is self-sufficient, has sustainable production and can last 30 days without access to imported inputs or food.

    In the future, Sweden is self-sufficient, has sustainable production and can last 30 days without access to imported inputs or food.

    This mission focuses on producing food, with a diversity of producers, close to where it is consumed. The distribution of resources needs to become more efficient and a greater spread of risks is needed compared to the current food system.

    Actors: Coompanion Roslagen & Norrort ek för, Sveriges Civilförsvarsförbund, Coompanion-Kooperativ Utveckling Stockholms Län, Mikrofonden Sverige ek för

    Contact: Project manager, Sarah Thorsaeus

     

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    Regenerate the food system by 2038.

    Regenerate the food system by 2038.

    Regenerate the food system by 2038. The mission focuses on regenerative agriculture and new routes for food from producer to consumer. It is about creating a profitable, competitive, resilient and sustainable food system. The regenerative system is based on methods for better tillage, crop rotation and carbon storage. The aim is reduced climate impact, increased biological diversity, healthier soils and more nutrient-dense food.

    Actors: Pareco AB, University of Mälardalen, Academy for innovation design & technology IDT, Fincipio AB, KihlKom AB​.

    Contact: Project manager, Sara Maxence

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    In 2040, 9 out of 10 meals consumed in Sweden will be within the planet's borders.

    In 2040, 9 out of 10 meals consumed in Sweden will be within the planet's borders.

    Foodtech startups in collaboration with large companies and other actors, pave the way for a protein shift. The meals need to be sustainable, healthy, accessible to everyone and taste good. It's not just about protein. Other components such as carbohydrates, fat, salt and sugar may also need to be changed.

    Actors: RISE, Mörk Materia Laboratoriet AB, SISP Service & Development AB​

    Contact: Project manager, Hanna E Svensson

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    By 2035, the food system promotes a healthy life for all.

    By 2035, the food system promotes a healthy life for all.

    Eating habits are one of the biggest risk factors for disease where energy-dense but nutrient-poor cheap food entices unhealthy choices. At the same time, health gaps are increasing due to unequal access to food. It must become "easy to choose the right" health-promoting and sustainable foods.

    Actors: Skåne Livsmedelsakademi, Dietisternas Riksförbund, Frisk Mat, Chalmers Tekniska Högskola AB​

    Contact: Project manager, Amanda Allvin

     

Questions?

Jenny Sjöblom

Responsible for the venture

+8 473 31 35

Jesper Orhammar

Call manager

+ 468 473 3153

Therese Porsklint

Administrator

+ 4684733028

Last updated 10 November 2023

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