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Policy: Policy Action Plan


Resources & Context

Stakeholder name Expertise/skills Link to CRFS theme
Food Innovation House Facilities, network, extensive knowledge of innovation in relation to plant-based diet. Market, consumption, livelihood and inclusion
City Vejle Facilities, network, marketing Market, consumption, livelihood, inclusion
Fødevareklubben Network across food companies Production, processing, distribution
SpotOnStudio Helps visualize ours pilots professionally Consumption, inclusion
Grøn Forum Partners when we create sustainable events in the in the municipality Consumption, livelihood, inclusion

 

Velje Vision

Vision definition
Aim: Translate the CRFS strategy and context assessment into a pilot vision

Describe the CRFS context

Vejle has a very strong foundation to help take the lead in creating solutions for sustainable food systems. Our region has a strong food industry, and the innovation environment is centred in Vejle. Further, Vejle municipality is highly committed to create good conditions for sustainable change through innovation and has existing cross-departmental involvement in achieving
this.
A strong food industry

Vejle's local business structure is characterized by a strong food industry with representation of the whole food value chain "from farm to fork". Our area is strong on agriculture, industrial food processing, food storage and logistics, as well as food service (eg restaurants and tourism). Further to this we have industry that supports food production including packaging and process equipment. To sum up some of the area industry strengths:

  • The complete value chain from farm to fork in Vejle municipality and the surrounding area provides a strong starting point for creating cooperation in the value chain. This enables innovation in for example more circular economic solutions, shorter supply chains and more overall collaborative development of products and services.
  • ·Almost 20% of the private employment in the municipality relates to the food industries, which means a concentration of food competences. It further creates a strong political impetus for ensuring growth and employment in the food sector - both in the city and in the surrounding area.
  • ·Large food companies in the area, such as Gumlink and Givesco, are committed to fostering a strong innovation environment. They are investors in the Dandy business park, where Food Innovation House forms part of a larger business and innovation environments and similar “houses” exist for green technology, resilience and data-driven business / AI. This allows for important innovation synergy when addressing sustainable food systems.
Formulate the CRFS vision
“In Vejle, we want to show the way towards a more sustainable food system and take the lead in finding solutions that address global challenges - and that work in our local context. A sustainable food system contributes to our municipality's overall resilience, and we want to actively use our municipal platform to stimulate new solutions and innovation”

Cities2030_Lab_Description_P10_Vejle_DK 7.jpg

 

Velje Pathway to Action

SMART goals
Aim: Define SMART pilot goals

 

Goal S
specific 		M
measurable 		A
attainable 		R
relevant 		T
time-based 		Theme

Food as climate action

We want to reduce the
Co2 emission from
unsustainable food
production and –
consumption. 1) Green
and climate friendly
food in the public
institutions 2) Create
awareness and
knowledge on how to
live and consume
climate friendly food

We will create a training
course for employees in public kitchens. The Culinary
Institute will be responsible
and will encourage them to
cook more climate-friendly
food.
We will do 4 workshops for a
local school, where we teach
the students to cook more
climate-friendly food and
create knowledge about
sustainable food systems . We
introduce them to local
ingredients. Culinary institute
will be responsible.

We do qualitative
and quantitative studies. Interviews
with the
participants and
questionnaire
surveys. 		It will require a follow-up after
the training course with  employees in public kitchens

has been completed. There is
always a risk that the implementation of climate-
friendly policies will not go as planned. But due the national
targets for the municipality on
climate-friendly food in public
kitchens, food workers must do
something.
In order to be able to teach
more staff in public kitchens
and do more workshops for
more schools, national funding
is needed.

The Expected result
is that more climate-friendly
food will be served
in public kitchens,
that food waste will
be reduced and that
more people will
have a better
knowledge to local
food and Co2-
friendly food. 		We will complete the
first course for employees at the end of
2022.
We will finish all 4
workshops with the
school in June 2023. 		Consumption,
waste, livelihood

Food and sustainable


growth
We want to facilitate a
future fit food Industry.
1) Plant based
innovation in local food
industry 2) Innovation
and uptake of local

products 3) Gastro-
tourism and rural

development

1. We will collaborate with
Food Innovation House
regarding plant-based
innovation in the project
“Turbo plant”. We will work
with product development of
a vegetable sausage.
2. We will host one of
Denmark's biggest cooking
competitions called “The
potato Award”. The chefs in
the competition will create
new innovative dishes with
potatoes, which will inspire
the restaurants around the
country to work more with
local food (The potato) 		1. We will be able to
uncover how many
plant-based
companies we help
through the project
“Turpo Plant” and
we will collect data
about how many
retail stores and
specialty stores our
sausage reaches.
2. We will be able to
see how many
people “The Potato
award” goes out to
through google
analytics. The Event
will be shared on
SOME and will be
live streamed. 		1. We are in the process of
finding a supplier for the
ingredients for the sausage. The
sausage is expected to be put
into production at the
beginning of 2023.
2.We will repeat the potato
award next year. It must be an
ongoing event for many years.
In this way we create the best
connection between the
competition and the
restaurants. 		1.We expect to get
a sausage on the
market which is
tasty and which will
replace the classic
one. The Sausage
must contain more
than 50 %
vegetables.
2. The result is that
through innovation
we are getting some
new ways to use
local ingredients in
the restaurants. 		1. We will get the
sausage into the market
in the beginning of 2023.
2. We will host the event
at the 23 of October
2022. 		1. Production
2. Processing,
distribution

Food and social
resilience


We want to ensure
that food is a part of
our local identity and
social cohesion. 1)
Food skills for all 2)
Food and health

The Activities connected to
these goals is the same as the
first goals 		         

 

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