Sfântu Gheorghe, Romania
SZIKRA Restaurant takes an innovative approach to food waste in the catering sector by celebrating every flavor and honoring every taste
that earth is providing as food. The team uses as little meat as possible and focuses on making the best out of roots, seeds and nuts, seasonal fruits, and vegetables, using all the parts of it. Economically speaking, the restaurant saves money by producing their own stocks, vegetable powders and foam from the leftover vegetable residues. This not only adds more flavor to the dish, but ensures that all ingredients are used fully. SZIKRA aims to plant the seed for a circular economy approach in other restaurants, and is therefore setting up a project to address the issue, providing ‘Food Waste Good Practices’.
To develop effective Food Waste Good Practices, collaboration with local students is being set-up to survey local restaurants to get a grip on actual food waste rates (combining). A nutritionist and economist will also be engaged to value the waste, providing concrete figures that can incentivize restaurants to engage in a more circular approach.
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/