Cities2030 Vicenza Food Lab: “Climate change and future: are we ready to change?” (19 april 2023)
A public event organised by the Cities2030 Vicenza Food Lab to discuss about the challenges that cities have to confront with, inclusing the key issue of food security
Cities2030 Vicenza Food Lab: “PassaVIvande” event (April 15-16, 2023)
“PassaVIvande” is a 2-days public consultation and participatory planning process on food and city policies organised in April 2023 by the Cities2030 Vicenza Food Lab.
Cities2030 Vicenza Food Lab and the Venice Declaration
The Cities2030 Vicenza Food Lab collaborates with the Venice Declaration and the Inclusive Cities for Sustainable Cities project of the International Federation for Family Development.
Pitch Event: Vejle Municipality / Culinary Institute
By Vejle Erhverv Presents Gastronomic Underground: A Celebration of Green Gastronomy Vejle Municipality / Culinary Institute By Vejle Erhverv proudly hosted the highly anticipated Gastronomic Underground event at their state-of-the-art venue within the Food Innovation House. This extraordinary culinary extravaganza was themed “Green Gastronomy,” offering a unique platform for budding young chefs to showcase their […]
Workshop with farmers in Slovenian living lab on the usage of the traceability system
Our Slovenian living lab environment established within the Green Point – short food supply chain is in full progress. We are developing a DIH AGRIFOOD traceability system supported by blockchain technology. The priority of the traceability system is to start tackling food fraud in a way that prevents the adulteration of locally sourced food and […]
Workshop: Nurturing Awareness and Flavor on National Legumes Day
On National Legumes Day, Vejle Municipality / Culinary Institute By Vejle Erhverv took a momentous step by hosting an engaging workshop in collaboration with a local 8th-grade class. The primary goal of this workshop was to impart valuable knowledge about the significance of legumes in today’s environmentally conscious world while exploring the exciting realm of […]
A look back at the first meeting between the Marseilles network of urban farmers and the network of third places of the South
Last year, in the course of events and meetings, the Cité de l’agriculture and its network of urban farmers crossed paths with Réseau Sud Tiers-lieux. The two networks quickly identified common agricultural and food issues. Third-places like urban farms are hybrid places that combine production, food, research-action and awareness-raising, while seeking to foster social ties […]
Velika Gorica Lab at the three-day program for the transformation of local food systems – Cities2030
Three-day program gathered around eighty participants from European partners to transfer the knowledge and experiences of 41 partner countries, all with the same goal of transforming the food system in their cities and regions.
The purpose of the three-day program is to encourage personal interaction between consortium members to build much-needed professional working relationships and expand and strengthen networks between CRFS and external partners.
The General Assembly & the Lab Festival in Haarlem: a successful collaboration opportunity for Cities2030 partnership
A three-day programme aimed to stimulate personal interaction between consortium members carefully designed to build professional working relations and expand and strengthen networks across city-region food systems and external partners. During the week of 22-24 February 2023, the Institute of Environmental Studies and the Municipality of Haarlem, the Cities2030 Dutch partners, hosted more than 70 […]
Workshop – Course for public staff members in the public Kitchens I Vejle: Resilience Food in Vejle
In August 2022, the Vejle Municipality / Culinary Institute By Vejle Erhverv launched an educational program dedicated to climate-conscious cooking, tailored specifically for individuals working in public kitchens. This comprehensive program comprises eight instructional sessions, each designed to empower participants with the knowledge and skills needed to create environmentally sustainable meals within their kitchens. The […]