AlarMM - Sustainable Event Food for the Future
| Reference number | |
| Coordinator | Hushållningssällskapet Skåne |
| Funding from Vinnova | SEK 300 000 |
| Project duration | November 2023 - September 2024 |
| Status | Completed |
| Venture | A new recipe for the food system - Catalyzing efforts for system innovation |
| Call | A new recipe for the food system - Developed prototypes for a sustainable and healthy food system |
Important results from the project
The objective was to develop a prototype that shows how food at events can promote a viable and thriving countryside and nature-positive, resilient and regenerative food production. The project has resulted in a guide in five steps that should provide inspiration and guidance to meeting organizers: (1) Start-up and planning with division of responsibilities, (2) Design of sustainability criteria, (3) Contact and dialogue with food suppliers (4) ) Communication and dining experience, and (5) Follow-up and evaluation of the event together with suppliers and meeting participants.
Expected long term effects
The project has resulted in a guide for sustainable food at meetings. It is designed as a visual guide that should provide inspiration and be easy to use for all types of meeting organizers. The project has shown that the dialogue before meetings and events between organizer and suppliers is important from a learning perspective. This can raise awareness for everyone involved about the importance of a viable and thriving countryside as well as nature-positive, resilient and regenerative food production. Meeting organizers and suppliers in the project have already taken such actions.
Approach and implementation
The project was carried out in 4 WPs, in an iterative, learning process where methodology and criteria, developed in WP1, were evaluated and updated after each event, tested in WP 2-4. The events were held in each part of the country, Norrbotten in March, Skåne in May and Gotland in June, and represented different types of events: Creaternity impact days (research and innovation focus), Hushållningssällskapet Skånes meeting (membership focus) and the politicians´ week in Almedalen. Indirectly, decision-makers were also influenced by the food experience they have had at the events.