The food meeting

Purpose
Deepen the knowledge and understanding of participating actors in the food chain of each other's opportunities, challenges and realities, as well as knowledge of the local raw materials that are and have historically been available at the location, linked to more location-specific meal experiences with local raw materials.

Through this knowledge, the project wants to increase collaboration between the actors, form networks and solve logistical challenges that strengthen social sustainability at the site and in the area.

CASE
The main goal of the project is to carry out between 6-10 larger and smaller dialogue and tasting meetings at 3-4 locations/nodes in the area, together with stakeholders from the food chain.

We want as many of the food and beverage actors in the food chain in the area who are interested to participate in the meetings as possible, as we invite widely and hold the meetings in different locations in the area. To ensure this, the project manager will contact as many of the area's food chain actors as possible via email, study visits and social media.

The project's sub-goal is to conduct a survey of the needs and possible solutions for the logistics of raw materials and products to the sales level and to promote increased networking.

Target group
Local food and beverage players in the food chain such as restaurants, cafes, producers and processors of local raw materials and products, market halls, farm shops, butchers and activity organizers that offer food experiences.

Activities
1. Dialogue and tasting meetings – starting in autumn 2025
The project manager, together with a reference group, actors from the food chain, and a professional chef, is responsible for planning and implementing dialogue and tasting meetings.

Dialogue and tasting meetings will be held at approximately 3-4 locations in the area. 6-10 larger and smaller dialogue and tasting meetings will be held. We expect at least 15 stakeholders to participate in each larger meeting. The meetings are estimated to last between 2-7 hours/meeting depending on the time the stakeholders have to participate in the meetings.
At the larger meetings there will be workshops where participants will cook together using the purchased ingredients that are available around the site and in the area at that time, in season. A chef will lead them and together there will be opportunities to create new dishes and find new uses for the area's ingredients and products.

At the smaller meetings where there is no desire or opportunity/time to cook, we hope that about 10 people will attend each meeting, which will also be shorter, about 2 hours. These meetings will also be held at several different locations in the area.

2. Information meetings digital trade solution logistics
The project manager, together with representatives from MatVärden Ek association, informs interested producers, restaurants, cafes, shops and others at 4 meetings about the digital trading solution that will be available through MatVärden from 2025 and is called MatVärden Market. The logistics are solved in a cost-effective way through pickup hubs where producers can deliver their orders for joint delivery to customers. Delivery to shops and restaurants is made the next day.

The meetings will be held at several locations in the area to ensure that as many people as possible have the opportunity to participate and receive information. The meetings will last approximately 2 hours each and will provide an opportunity for participating stakeholders who want to learn how the system works on site with their own computer.