Learnings, challenges & limitations

Learnings

Based on the collaborations witnessed during Food Tech 3.0's operation and beyond, we've gathered the following learnings:

• Integrating citizens brings initiatives closer to success. Whether innovation is coming from the private or public sector, citizen participation is essential for effective collaboration between entities seeking to innovate a process or service in order to improve the food system. As the typical end users and community members, inviting citizens in to participate, co-create, co-design, and provide feedback helps ensure the 'solution' really solves the problem that the community has.

• Intersectoriality & innovation: Mapping, detecting, and including different sectors and actors involved in the problem or process to be innovated allows for a broader and more diverse vision and a more holistic solution. It can also facilitate the process of innovation by helping you identify new opportunities, anticipate potential challenges, and develop more effective strategies for collaboration and partnership.

• Sustainability: Sustainability not only refers to responsible production and consumption, reduction of food waste, and promotion of a healthy and balanced diet, it also promotes considering social issues, like who participates, from where, and for what purpose. Social sustainability would also have us ask: who is absent from the collaboration and conversation?

Challenges & Limitations

The process of collaboration between different entities for the benefit of a sustainable food system has a number of challenges, some of which are:

Identifying and addressing the root causes of food unsustainability

Food unsustainability is not only due to food production and distribution, but is also related to poverty, inequality, climate change and other structural problems. Future collaborations must take these factors into account and address them in a holistic manner.

Encourage local and sustainable food production

Local and sustainable production needs to be encouraged to reduce carbon footprint and improve food security.

Reduce food waste

An estimated one-third of the food produced worldwide is wasted. Partnerships and synergies should address this problem by promoting sustainable food production and consumption practices.

Promoting healthy and sustainable food

Collaborations and synergies should promote healthy and sustainable eating through education, promotion of local and seasonal foods, and reduction of meat and processed food consumption.

Ensure access to healthy and sustainable food

Food unsustainability often affects the most vulnerable groups, such as low-income people and immigrants. Partnerships and synergies should ensure access to healthy and sustainable food for all citizens, regardless of their economic or social status.