Federation of Hellenic Food Industries (SEVT)

Federation of Hellenic Food Industries (SEVT)
Athens, Greece

THE INNOVATION:

The low level of innovation in the Greek food sector and the lack of strong links between the research and the industry led to the creation
of the Ecotrophelia Greece competition for creating eco-innovative food products. Established in 2011, it aims both to support students engaged in food science and to become a hotbed of innovative ideas for the food industry, as well as promoting the entrepreneurship and
competitiveness. The contest attracts high level student teams which have developed innovative products very close to market, and provides a showcasing opportunity to the food industry and society alike. So far, 3 Ecotrophelia contest products have been successfully brought to market.

LOOKING AHEAD:

SEVT aims to maintain the Ecotrophelia contest whilst strengthening some of it’s key elements such as ties with industry (career facilitation), improved integration of the academic and industry world, and to bring more of the contest products to market (maturing).

 

More Information:
Website: www.sevt.gr
Contact Person: Foteini Salta
Email: [email protected]

Info about the Innovators and the Innovation portraits Catalogue

FoodSHIFT 2030 aims to launch an ambitious citizen-driven transition of the European food system towards a low carbon circular future, including a shift to less meat and more plant based diets. This transition is necessary in order to address the pressing challenges for food and nutrition security, contribute to the EU commitment of reducing GHG emissions by at least 40% by 2030, and revitalize urban-rural linkages and partnerships.

To do so, it establishes FoodSHIFT Accelerator Labs for maturing, combining, upscaling and multiplying existing food system innovations across nine front-runner city-regions. In turn these innovations contribute to the FoodSHIFT vision.

An Innovation Catalogue called “Innovation Portraits” was created to snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions.

Info about the Innovation Portraits Catalogue

The Innovation Catalogue will snapshot each of the Food Innovations connected with each of the FoodSHIFT Accelerator Labs (FALs) across the 9 city regions. Each FAL has a dedicated innovation focus and each chapter will present innovation cases from a particular FAL. For each of the innovations presented, a snapshot of the innovation concept and purpose will be given, alongside the key impacts the innovation has in relation to the FoodSHIFT Impact Pathways and the acceleration ambitions of the innovation.

In addition, each innovation portrait is also categorized according to its Innovation Dimension. These dimensions indicate what kind of innovation is being presented, and where in the value chain it plays a role. This is indicated by these tabs. The dimensions are defined as follows:

Product – Innovations in this category address new or updated products, including quality, safety and market impact.

Process – These innovations are relevant to new technologies for processing, logistical improvements, infrastructure and new/improved services.

Social – Innovations in this category are relevant to changes in behaviour (e.g. consumers/citizens), development of new relationships and inclusiveness.

Governance – The innovations address policy developments, including food planning, subsidies, taxing, certificates & labelling.

Learn more about all the Innovation portraits: https://foodshift2030.eu/meet-the-people-changing-your-food-system/