Good Local Emergency Food for all

Purpose and goal:

We will do an experiment on a limited scale, with a focus on local food processing and preservation, where we test an innovative way to share production resources, competences and channels, make use of local raw materials, create tasty unique ready-to-eat products with a long shelf life without the need for refrigeration or freezing in circular packaging solutions and then take place in local shops

delicacy shelves and in people´s minds and stomachs. We will investigate how a cooperative business logic can be implemented and used as leverage for more sustainable local food systems. Expected results and effects:

Create practical and theoretical knowledge with 4-8 local food entrepreneurs. The production method glass conservation with the help of French expertise. Learning together and sharing through joint test production.

Developed and tested functional and food-safe recipes of local raw materials using the method of preservation in glass jars. Developed and tested methods to be able to share production resources and logistics channels as well as knowledge and competence. Share, document and spread the method Bra Beredskapsmat Tillsammans.

Approach and implementation:

Project manager and project staff are responsible for recruiting suitable participating companies, procuring equipment, arranging training in conservation and testing different types of partial solutions of competence and production resources. They ensure that food innovation progresses and is quality assured from a food point of view, responsible for tests, tastings, jury, and price/visibility.

Controller ensures that project activities and costs follow plan. Caroline Mattsson communicates the benefits of the project. The project is coordinated through Sarah Thorsaeus.