Be Connected

Our Support

Experience-sharing

Facilitation of on-the-ground-processes

Learning journeys

Experience-sharing

Facilitation of on-the-ground-processes

Learning journeys

Academy

We collaborate with research and academia and contribute with case studies, living laboratories and best practices from the existing Food Networks.
This is our conceptual working model for Sustainable Regional Food Networks (SRFN).

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OUR VISION

The food system of the future calls for food networks that are made up by value-generating, collaborative and reciprocal partnerships between equal actors, where cultural, environmental and social values and benefits come before purely economic profits and with the overall objective of ensuring food and nutrition security to everyone.

This can happen through the understanding of food as a “collaborative common” that encourages respectful and ethical practices of production and consumption of food and that is based on the development of networks of like-minded individuals as the key to transform the existing food system.

OUR MISSION

To develop, implement and disseminate an innovative food-system approach as an alternative to the industrialized and commodified food supply chains dominant nowadays. To achieve this, the Food Networks aims at creating a working-model based on the combination of academic research, vocational training, entrepreneurial activities, public actor support and consumer engagement.

OUR MODEL

Our Food Networks model is based on 4 pillars and their respective sub-principles:

1. Good governance: New rules for an increased collaboration
  • A) Permanent Stakeholder Dialogue and Participation
  • B) Stakeholder Empowerment, Equality, and Shared Responsibility
  • C) Fairness, Transparency and Accountability of Processes and Products
  • D) Associative Economics
2. Ecological Sustainability: Resilient and diversified food system
  • A) Production methods following agro-ecological principles
  • B) Processing to preserve food in resource efficient way
  • C) Efficient & ecological distribution enabling direct linkage between producers and consumers
  • D) Responsibility in Consumption:
3. Sustainable Livelihoods: A collaborative relationship
  • A) Contributing to community building
  • B) Strengthening the local economy
  • C) Respect existing and create new cultural dimensions in food
  • D) Fostering innovation and facilitating transformation
4. Social Learning & Innovation Exchange
  • A) Developing and maintaining instruments for social learning and innovation:
  • B) Creating innovations in production, processing, retailing
  • C) Vocational education/skill development and entrepreneurial training
  • D) Research of new methods and techniques

Academy

We aim at creating a working-model based on the combination of academic research, vocational training, entrepreneurial activities, and public actor support and consumer engagement.