Final Conference REFRAME (online): 25 March 2021

Thursday 25 March 2021, from 2 PM until 5 PM, online. 
Live venue: Forum,

For five years, thirteen committed partners from Belgium, Denmark, Germany, the Netherlands and Sweden have been working together to create better conditions for food related SMEs, social enterprises and initiatives through the REFRAME project.
More than 75 best practices from the project partners have been gathered in the Online Resource Centre so that you can benefit from their experiences and get inspiration for how to implement short food supply chains in your own region.

In our online Final Conference we have shared some of our successes came up with some recommendations on more sustainable food production and shortening the food supply chain.

Did you miss it? You can watch it here:

Conference programme

14.00 Welcome
Alderman Glimina Chakor about the importance and impact of the REFRAME project.

Hiltje van der Wal (municipality of Groningen, lead partner of the REFRAME project) about the contribution to the EU Farm to Fork Strategy and the Sustainable Development Goals.The Story of Food, the Food Agenda and an example (Best Practice) of the social approach: Toentje.

14.20 Transnational Process/REFRAME in a nutshell
Tessa Bornemann (Landkreis Wesermarsch, Germany), will talk about the transnational approach of REFRAME and will show a video of one of the transnational partner meetings.

14.30 Key Note Speaker: Jan Willem van der Schans (NL)
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Dr Jan Willem van der Schans co-founded the Task Force Short Food Supply Chains, a network organization facilitating mutual learning between short food supply chain initiatives in the Netherlands. Jan Willem also develops programmes to coach farmers and food startups to shorten the supply chain in which they chose to operate. Almost hundred entrepreneurs have participated already and new programs are underway.

Jan Willem will first introduce the EU definition of short food supply chains and debate this shortly. Then he will show the size and distribution of short food supply chains in the Netherlands and present some innovative examples. The impact of Covid-19 on short food supply chains in will be discussed, but also more fundamental dynamics underlying the Dutch food landscape, such as the growing importance for supermarket franchise owners to embrace short food supply chains to differentiate from competitors. Recent developments in public procurement will also be presented (notably the catering category in prisons and juvenile correction institutions).

15.15 Key Note Speaker: Christine Pohl (DE)

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Christine Pohl is co-founder of the Berlin Food Policy Council of Berlin (Germany)
The goal of this Berlin Food Policy Council (Ernährungsrat Berlin) is the active promotion of a sustainable transformation of the food system in the region, towards a sustainable food and agricultural policy. The council represents a broad coalition of citizens.

15.45 Coffee Break
Musical intermezzo

16.00 Education/Research
Students from the Hanzehogeschool University of Applied Sciences show some of their ideas about how to make local food more attractive to internationals and students in the Netherlands.

16.15 Lessons Learned/Inspiration for the partner regions
Gaël Staelens (VIVES Hogeschool, Belgium) will tell something about the B2B Taste Market, which enables small and medium-sized producers of farm and regional products to meet potential buyers from institutional kitchens, retail and restaurants, who demand smaller quantities.
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Marcus Nyström (Lokalproducerat i Väst, Sweden) presented the working methods of Locally Produced in West to support SMEs and to support new collaborations or new concepts (e.g. REKO-rings).
Read more>>

16.45 Towards Food policies

Interview with Laurids Siig Christensen (Taste of Denmark) and Maarten Groeneveld (Gebiedscooperatie Westerkwartier, the Netherlands), about how to get politicians and other stakeholders involved to contribute to a local 'Food Agreement'. Which can be the joint objectives an what is contributing to a dialogue about food and the sustainability of it?

17.00 Closing remarks