Online Resource Centre

Welcome to the REFRAME project Online Resource Centre. Here is where we collect our best Practices and show it for participants, stakeholders and other interested in REFRAME project and the Regional Food Frame approach.

Within the REFRAME project we have six project objectives:

  • New skills for food related SME's and other stakeholders within a regional food frame

    The REFRAME project aims at supporting food related SMEs and other stakeholders to develop their skills in order to realize the potential of food production for the region. We aim at establishing training and learning networks and arrange activities to train and coach SMEs and other stakeholders. We also involve educational institutions and high schools in order to integrate short food chains into their curricula.
  • Regional organization in a cooperative structure

    The REFRAME project aims at establishing regional cooperative arrangements between regional suppliers and large scale consumers (public and corporate) to provide for a sizable regional B2B food market.
  • Policy decision taking on urban food policies and intentions

    The REFRAME project aims at influencing and supporting large scale urban consumers (public and corporate) to prepare and formalize decision making on urban food policies and express intentions for regional sourcing as a basis to cooperate with regional suppliers.
  • Business innovation through smart specialization

    The REFRAME project aims at inspiring and helping food related SME's to find, develop and strengthen their offer to better meet the demand from the regional market players.
  • Create data and understanding of current supply and demand

    The REFRAME project aims at creating opportunities for regional stakeholders to gain insight in current volumes and quality of regional food supply and urban demand and understand the (mis)matches between both.
  • Regional food for environment, climate and health

    The REFRAME project supports regional stakeholders with data, best-practices and policies how to meet the changing consumer and citizen demand: regional food with a positive environmental, climate and health impact.