Funding
Sustainable food systems of the future – innovation for health, environment and competitiveness
As the world faces major challenges such as climate change, resource shortages and global instability, the question of how we produce and consume food is becoming increasingly central. Meeting these challenges requires innovations that contribute to a sustainable, healthy and competitive food system. Through project that combine visionary ideas and collaboration between different actors, Vinnova works actively to create a future where healthy and sustainable food is the norm.
The Swedish food system has great potential for innovation
According to a study by Sweden Food Arena, the Swedish food system has great potential for innovation, but the level of innovation is low in comparison with other sectors. To meet the challenges we face, innovations are needed that can question established production methods and consumption patterns.
The project financed within the framework of the call for proposals have potential to contribute to a food system where resources can be used more efficiently. The innovations also have the opportunity to create value in the food sector and potentially also be applied in other industries. Through collaboration between companies, academia and startups, new solutions that challenge the traditional can emerge.
The projects that will secure the food system of the future
Interactive tool for sustainable product development
A digital tool that helps food manufacturers integrate sustainability and health data in the early stages of product development. Through real-time analyzes of climate impact, biodiversity and health manufacturers can choose more sustainable alternatives and create products with minimal environmental impact.
Coordinator: O Kavli AB
Nuts – the food of the future
The project develops a sustainable cultivation system in Sweden for nuts, which has great potential both nutritionally and environmentally. The goal is to create a plan ("Nötresan") to make nuts an obvious part of the Swedish diet and the everyday food of the future.
Coordinator: Environment Matematik Malmö AB
White cabbage residues become a health-promoting and sustainable food ingredient
By fermenting white cabbage residues, they are transformed into healthy ingredients rich in prebiotics and postbiotics that promote intestinal health. This method can reduce food waste and be used to create new food products with sustainable properties.
Coordinator: Salico AB
Minskade N2O-utsläpp from agriculture
The project tests sensor technology that monitors soil conditions to reduce nitrogen oxide (N2O) emissions from agriculture. By analyzing soil factors such as humidity and temperature, measures can be identified and implemented that reduce emissions and improve agricultural sustainability.
Coordinator: Yara AB
GrainiXer – whole grain revolution
A project that develops technology to improve the baking properties of whole grain products without losing nutritional content. Through tests and adjustments, the next generation of whole grain flour is expected to provide better taste, consumer acceptance and nutritional value.
Coordinator: Berte Qvarn AB
Talk food
The project develops intelligent assistants that help households reduce food waste and promote sustainable eating habits. Through smart technology, interviews and experiments, user behaviors are analyzed to create an AI-supported assistant that inspires creativity and reduced waste in the kitchen.
Coordinator: AB Electrolux
Close to Sweden - everyday food of the future
The project develops urban cultivation systems that reduce carbon dioxide emissions and increase the nutritional value of everyday food through vertical cultivation and climate-smart techniques. The goal is to replace imported crops with local alternatives and create collaborations to reuse residual materials in a circular process.
Coordinator: Near Sverige AB
Tomorrow's patient meals
The project investigates the possibility of introducing plant-based meals in hospitals for a better environment and patient health. Through collaboration with doctors, a plan must be developed to make the meals more sustainable and at the same time improve the patients' experience and health outcomes.
Coordinator: Sodexo AB
From meat to plant
The project will develop methods to recreate the taste of meat in plant-based alternatives. By mapping flavor components in meat and identifying plant-based ingredients that can mimic these, better-tasting meat analogs should be created.
Coordinator: Brunneby Musteri AB
Everyday food for many, not luxury for the few
The project aims to create new business models where all actors in the food chain, from farmers to trade, collaborate to implement climate measures. The model must be based on trust and shared cost sharing for a more sustainable food production.
Coordinator: Gotland Grönt Centrum AB
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Last updated 16 September 2024