KliMATval - How can the public sector contribute to sustainable dietary choices?

Important results from the project

Combining sustainability expertise with service design to develop solutions for more sustainable food choices worked well, eg development of burgers from previously useless fish. Solutions that were not only climate- and environment-related were explored, Eg did the discovery that a large proportion of school children do not even go to the cantina make the team focus on the cantina as a space for recovery. It reduces food waste, and moves students towards a more sustainable diet. User driven development combined with research can result in scalable solutions for sustainable habits.

Expected long term effects

We have a version of the Innovation Guide´s development program combined with academic expertise ready. This programme could be replicated on other subject matters. Participating teams have tested and implemented parts of the solutions and prototypes they have developed. Some parts are put on hold due to the spread of Covid, but is ready when the pandemic passes. The effects of the program as a whole are too early to sum up, but the participants are satisfied and feel that they have learned new tools and methods, and developed more sustainable solutions within their systems.

Approach and implementation

KliMATval attracted 30 applications. The 10 selected teams all completed the entire program, despite the pandemic and other challenges. The transition to a digital approach was time-consuming but worked well for both lectures, workshops and individual coach meetings. We held 4 joint workshops and 2 policy meetings. Each team had 3-7 coaching sessions, some teams booked a meeting with the researchers. The material made available before and during each workshop was appreciated. The opportunity for dialogue with the authorities was also highly valued.

External links

Projektets externa slutrapport Projektets hemsida med inlägg från teamen, slutrapport och relevanta länkar