The City of Turin has been selected as one of the 100 pilot cities to achieve climate neutrality by 2030. In line with this challenge, through participation in the European projects FUSILLI and SME4GREEN, several actions have already been launched to orientate the territory's policies on the issue of food and to test innovative circular economy solutions by Turin SMEs in the catering, production and processing sector.
In March 2023, the SME4GREEN project will offer a training course on innovation and sustainability, while in May 2023, the City of Turin will launch an open call to promote the introduction and experimentation of innovative/circular solutions to increase the sustainability of the food sector according to the model of Torino City Lab.
To this end, grants will be provided to partially cover project expenses in areas such as, for example: the reuse of inedible food to create new products, waste reduction, on-site food production through the use of innovative technologies, etc.
Selected solutions will be eligible for
- contributions to partially cover experimentation activities (max €10,000);
- free participation in training workshops;
- communication support on a national and international scale;
The webinar, organised by the Turin Chamber of Commerce, in its capacity as promoter of the initiative of the City of Turin, together with Environment Park and the partners of Torino City Lab, is aimed at micro and small enterprises based in the municipality of Turin.
During the webinar, details will be provided on how to participate in the call for proposals.
Programme
9.30 | Introduction and presentation of EEN/PID services and the European project Up2Circ with Chiara Soffietti, Innovation and calls for proposals sector of the Turin Chamber of Commerce
9.40 | Presentation of the Torino City Lab project with Elena De Ambrogio, City of Turin
10.00 | The Fusilli and SME4Green projects and presentation of the Call4Testing with Laura Ribotta, City of Turin
10.20 | Circular Economy for Food: the experience started with the FUSILLI project on bars and restaurants with Prof. Franco Fassio and Dr. Alessandra Savina, University of Gastronomic Sciences
10.40 | Concrete experiences of SMEs on food and circularity with Environment Park
10.50 | Aroundrs case study: an example of circular economy applied to waste reduction and food waste
How to participate
Places to participate in the webinar are limited and it is necessary to book through the dedicated page on the Turin Chamber of Commerce website
