Vinnova wants to contribute to more sustainable food systems through increased collaboration between Swedish and international actors. Proposal must address one of the following thematic areas:
1. The path towards sustainable and resilient and resilient food systems
This theme focuses on developing new ways of organizing and improving our food systems using, for example, market solutions, new business models, policy measures and experimental methods. The goal is to make the food system more sustainable from all three dimensions of sustainability, such as economic profitability, environmental considerations and the well-being of society.
Funded project must work in particular to strengthen cooperation and network building between different actors in the food system and the food sector in order to adopt new, innovative solutions that can transform the sector.
2. Novel Foods – Fostering innovations in food design, processing and distribution through reorientation of supply and demand
Diversification of food supply and demand has potential to address several challenges. For example, unhealthy eating habits, environmental and climate impacts and dependence on imports of food and inputs.
This theme aims to create new methods for conceiving, designing, manufacturing and distributing new types of food. Foods based on various raw materials such as plants, legumes, grains, nuts, seeds, algae, edible fungi, microorganisms and cell cultures. In this area, local and traditional foods that have been forgotten, called "forgotten foods", but which can enrich our diet with nutritional and ecological benefits, can also be explored.
3. Strengthen sustainable food choices – Enabling food environments and dietary changes
Changing to more sustainable food choices requires changing norms, attitudes and habits. It is important to understand how food environments affect us. Food environments are about the contexts that influence our choices when we buy and consume food, as well as about the factors that facilitate or prevent us from choosing sustainable eating habits. This theme focuses on overcoming obstacles to choosing more sustainable eating habits.
The goal is to make it easier for consumers to make informed, sustainable food choices. By redesigning both digital and physical places where food is sold and consumed, people's eating habits can be influenced to become safer, more nutritious, environmentally friendly, affordable, accessible, fair, culturally accepted and good.
Please note that this is only an extract from the thematic descriptions and only gives an indication of what is included in the call for proposals. More detailed descriptions and examples can be found in the international the call text. To the extent that the descriptions differ, it is the international the call text that applies.
Regardless of the thematic area, the following applies to all applications:
- Focus on post-harvest challenges. From raw materials to eating habits. Please note that primary production such as cultivation of raw materials including seafood, agricultural production and other specific aspects related to this are not the focus of this the call for proposals. The call for proposals also does not focus on nutrition- and lifestyle-related diseases.
- Adopting a System Perspective, which refers to all parts such as environment, people, inputs, processes, infrastructure, power relations, markets, trade. Also activities and operations related to production, processing, distribution, marketing, preparation and consumption of food as well as other food services and waste management and recycling. A systems approach also takes into account the interaction between these parts.
The call for proposals also has four additional guiding principles that are also part of the evaluation of the applications:
- Transformative perspective, where the projects must be solution- and impact-oriented. An "impact plan" that includes a problem and context analysis must be included.
- Inter- and transdisciplinarity where applicant must bring together relevant disciplines for the project, for example life science with social science and humanities.
- Multi-actor collaboration to engage actors from different sectors and decision-making levels in all parts of the research and innovation process, i.e. design, implementation and follow-up. Quadruple helix collaborations are encouraged.
- All three dimensions of sustainability should be considered but do not need to be addressed to the same extent. It should be clearly stated how the project contributes to conversion to sustainable food systems.
It is important that applicant reads the full description of the call's aim, guiding principles and thematic areas in the international the call text.
Contribute to a sustainable system transition
Vinnova is tasked with promoting sustainable growth and system change. In order to carry out sustainable system change, we have chosen to start from the UN's global sustainability goals, defined in Agenda 2030. There, Vinnova prioritizes two perspectives in particular: gender equality and climate change.
In this the call for proposals assessment of applications takes place through the secretariat, the international program office for FutureFoodS. Vinnova does not make its own assessment of these perspectives. Vinnova can, however, ask for information about how your project contributes to these perspectives for follow-up purposes.
It can be about the following aspects:
- if women and men participate equally in the project, share in the contribution and have influence and power over the project
- how well the project analyzes and takes a position on whether there are gender or gender aspects that are relevant to the project's problem formulation, solutions and effects
- how well the project contributes to climate change with a focus on opportunities and challenges within the food system.
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