Development of joint circular solutions in the CB restaurant sector

Programme 2021 - 2027 Interreg VI-A Finland-Estonia-Latvia-Sweden (Central Baltic)

Date of latest update: 2025-01-21

Description

Description (EN):

Changing our food system towards CE is one of the most powerful tools to tackle climate change and build biodiversity. The restaurant sector, as a part of this system, is an asset-heavy industry and a complex ecosystem of interconnected actors relying on huge quantities and flows of exhaustible natural resources. Simultaneously, this hardest hit sector by COVID-19 is looking for new sustainable approaches to recover and rebuild. However, there exists significant transition barriers and territorial challenges to shift from linear to circular economy. As restaurants are influential in shifting to a CE for food, the main objective of the Ce4Re project is to promote the transition towards CE in the CB restaurant sector. This is accomplished by developing joint circular solutions for restaurants focusing on processes related to purchasing, preparing, and serving food. The targeted key value chain is the restaurant sector with the chain of contractors related to food. In total, 300 restaurants participate in the project. The developed and interconnected solutions focus on three CE principles (Redesign, Reduce, Rethink). A Circular Menu Tool and a Waste Reduction Toolset to prevent large volumes of waste are developed. In addition, the EkoGo app to make consumers rethink and change their behaviour towards CE is developed acting also as a marketing tool for circular restaurants. The solutions are duplicated and extended across CB borders. The novelty value lies in the context of developing CE in the much neglected service sectors and its approach to have an impact on both, restaurants and consumers, to minimise waste production. By participating in the project, restaurants will have low-cost, easy-to-use solutions supporting their efficient transition into CE. Their environmental footprint will be minimised, less waste generated and profitability increased due to the cost savings.

Actual Achievements (EN):

The project focus in the first project period has been on launching the project itself, increasing stakeholders' awareness of the project and implementing the activities of the WP1: Preparatory actions to develop the solutions. The main activities in the WP1 were implemented as follows: Value chain engagement A marketing campaign with an open call to recruit restaurants to participate in the project was implemented. This also included information events held in three partner countries. The campaign aimed to increase restaurants' knowledge and raise their awareness about CE and its importance, the project, and its activities. Feasibility plan PESTEL analysis and analysis of the existing digital solution were conducted jointly. Company level analysis was conducted by interviewing various types of restaurants in three countries. See more information about the restaurants in the section Target groups. Setting the baseline and targets The existing indicators were examined to establish relevant indicators for measuring the impact of the project activities. The indicator, food waste in kilos, was deemed appropriate to measure in the project. The target varies depending on the restaurant's type and business model and the source of food waste. The target will be set in percentages. This work will continue in the second period. Management and communication Relevant staff for the project was assigned. The project management team (4 persons) was nominated who oversees strategic project management. A communication team in charge of communication was nominated. A steering group consisting of representatives of key stakeholders and project partners’ management was set up, and the first online meeting was held on 14.11.2023. A management plan and financial plan were created and presented in the kick-off meeting. A risk register was also established. The project kick-off meeting (M1) was organised in Pori, Finland 6-8.9.2023. The goal was to start the project, ensure mutual understanding and launch the WP1. The first progress meeting (M2) was held in Stockholm, Sweden 17-19.1.2024 with the goal to monitor and evaluate project implementation and launch the WPs 2-4. Online meetings were held on 22Sep, 23Oct, 10Nov, 27Nov, 8Feb, and 27Feb to check and discuss the progress. Project partners also participated in the events organised by the CB Programme (10 and 12 Oct 2023). For internal communication, a GDrive was established. The project was promoted in CB webspace, by designing country-specific websites in connection with the organisation webpages, posting in social media channels, emailing to networks and participating in events. The main achievement was the joint established understanding of the characteristics and the key features of circular economy in the restaurant sector. The consortium was able to identify the challenges of the circular transition in the restaurant sector and plan future project activities to respond to these challenges and needs. IIt was agreed that restaurants are interested in the topic, want to learn more about it and are willing to collaborate with the project.

Project outputs: Preparatory actions in restaurants(EN)
Circular Menu Tool (CMT) (EN)
Waste Reduction Toolset (WRT)(EN)
Raising consumer awareness with a marketing app EkoGo (EN)

Thematic information

Waste and pollution

Priority: (VI-A_CB_P2) Improved environment and resource use

Priority specific objective: RSO2.6. Promoting the transition to a circular and resource efficient economy

Priority policy objective (Interreg specific objective): PO2 A greener, low-carbon transitioning towards a net zero carbon economy and resilient Europe by promoting clean and fair energy transition, green and blue investment, the circular economy, climate change mitigation and adaptation, risk prevention and management, and sustainable urban mobility

Type of intervention: 069 Commercial, industrial waste management: prevention, minimisation, sorting, reuse, recycling measures

Partners (4)

Lead Partner: Satakunnan Ammattikorkeakoulu

Partner’s ID if not PIC: FI23889244

Department: Center for Tourism Business Development

Address: Satakunnankatu, 28130 Pori, Finland

Department address: Satakunnankatu, 28130 Pori, Finland

Legal status: public

Organisation type: Higher education and research organisations

Website: http://www.samk.fi

Total budget: EUR 309 124.60

Partner’s programme co-financing: EUR 247 299.68

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 61 824.92

Contractors:

Name: Vida Design
VAT registration or tax identification number: 1234568

Vidzemes plānošanas reģions

Name: Vidzemes plānošanas reģions

Department: Development and planning department

Partner’s ID if not PIC: 90002180246

Address: Bērzaines street, LV-4101 Cēsis, Cēsu novads, Latvia

Department address: Bērzaines street, LV-4101 Cēsis, Cēsu novads, Latvia

Legal status: public

Organisation type: Regional public authority

Website: http://www.vidzeme.lv

Total budget: EUR 203 859.20

Partner’s programme co-financing: EUR 163 087.36

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 40 771.84

Pyhäjärvi-instituutti

Name: Pyhäjärvi-instituutti

Partner’s ID if not PIC: FI07733514

Address: Sepäntie, 27500 Eura, Finland

Legal status: private

Organisation type: Business support organisation

Website: http://www.pyhajarvi-instituutti.fi

Total budget: EUR 233 500.80

Partner’s programme co-financing: EUR 186 800.64

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 46 700.16

Ekomatcentrum

Name: Ekomatcentrum

Partner’s ID if not PIC: SE802404176901

Address: Stjärnvägen, 13555 Tyresö, Sweden

Legal status: private

Organisation type: Interest groups including NGOs

Website: http://www.ekomatcentrum.se

Total budget: EUR 371 275.00

Partner’s programme co-financing: EUR 297 020.00

Partner’s programme co-financing rate: 80.00%

Partner contribution: EUR 74 255.00

Partners map

Partners and Projects info

Vidzeme Planning Region

Development of joint circular solutions in the CB restaurant sector

Partners and Projects info

Pyhajarvi Institute

Development of joint circular solutions in the CB restaurant sector

Partners and Projects info

Organic Food Centre

Development of joint circular solutions in the CB restaurant sector

Partners and Projects info

Satakunta University of Applied Sciences

Development of joint circular solutions in the CB restaurant sector

Lead partner

Project partner

Summary

Project name (EN): Development of joint circular solutions in the CB restaurant sector

Project acronym: Ce4Re

Project ID: CB0100058

Project start date: 2023-09-01

Project end date: 2026-06-30

Project status: ongoing

Relevant linked projects:

LCA4Regions: Improved Environment and Resource Efficiency through use of Life Cycle Instruments for implementation of regional policies of the European Union (EN) | Interreg Europe, 2019-2023, Pyhäjärvi-institute (partner). The project contributes to the more effective implementation of environmental policy instruments by the application of Life Cycle Methodologies. With LCA4Regions and interregional cooperation, the implementation of the Satakunta regional programme will be improved by providing more explicit and tangible support to promotion of new regional development models for the sustainable, resource-efficient economy. Obtained competence in evaluation of food sustainability assessments, shared good practices of sustainability factors within food sector, and further elaboration of Satakunta region Action Plan for food waste, climate and LCA education will all contribute to success of the Ce4Re project. (EN), NatureBizz: Business and Wellness from Green Economy Growth (EN) | Interreg Central Baltic, 2018-2020, SAMK (lead partner). Project NatureBizz designed and implemented a cross-sectoral professional training programme for green entrepreneurship and business development. The training programme is targeted at established and future micro-entrepreneurs exploiting business opportunities and implementing business operations based on local natural resources. The project was participated by various rural entrepreneurs (e.g., food producers) to increase their business skills. The Ce4Re project will make use of the deep understanding of the business aspects related to sustainable production and consumption accomplished in the NatureBizz project. (EN), CANEMURE: Towards Carbon Neutral Municipalities and Regions in Finland (EN) | EU Life programme, 2018-2024, SAMK (partner). The project promotes regional climate work and brings into practice policies of the National Energy and Climate Strategy (EIS) and the Medium-term Climate Change Policy Plan (KAISU). The project also promotes the implementation of climate strategy in agriculture. The Ce4Re project will make use of the regional cooperation group of the CANEMURE project and integrate service sector’s perspective into climate change mitigation. (EN), Skills4CMT:Sector-Specific
Skills Development In
Coastal And Maritime Tourism (EN) | Erasmus+ Strategic Partnership, 2020-2023, SAMK (lead partner). The project defines the needed sector-specific skills and qualifications in coastal and maritime tourism, develops a learning outcomes-oriented curriculum and open educational resources (OER) for skills development. Sustainability including CE is one of the themes to which an occupational profile, a course and digital learning materials is developed. The Ce4Re can make use of these outputs and also benchmark the CB region with the North Sea and North European Atlantic as they are partners in the Skills4CMT project. (EN), Greener Business Practices as Competitive Advantage for Micro and Small Tourism Companies in the Nordic-Baltic Region (EN) | Nordplus, 2022-2023, SAMK (partner) project aims at preparing HEI students and green micro-entrepreneurs for a greener future by enhancing education cooperation between Finland, Sweden, Estonia, and Latvia. The materials for skills development as well as the networks can be utilised in the Ce4Re project. (EN), Cities2030:Co-creating resIlient and susTaInable food systEms towardS FOOD2030 (EN) | Horizon 2020, 2020-2024, VPR (partner). The Cities2030 project is a partnership of 41 pan-European organisations with a 11.7 million euros grant. The main goal of Cities2030 is to create a future-proof sustainable urban food systems and ecosystems (CRFS) via a connected structure centered in the citizen, built on trust, with partners encompassing the entire CRFS value chain. Cities2030 result-oriented consortium commits to working towards the transformation and restructuring of the way systems produce, transport and supply, recycle and reuse food in the 21st century. As secure healthy and sustainable food value chains and enhancing circularity and local food belts are the key themes of the Cities2030 project, lessons learned and tools developed at the European level can be transferred to the CB region by the Ce4Re project.
(EN), RDI2CLUB:Rural RDI milieus in transition towards smart Bioeconomy Clusters and Innovation Ecosystems (EN) | Interreg BSR, 2017-2020, VPR (partner). RDI2Club project facilitated business development in rural areas and boosted bioeconomy growth in five countries across the Baltic Sea region. The project produced Regional Bioeconomy Profiles, a collection of bioeconomy related statistical data of a regional area, enabling a comprehensive picture of a regions bioeconomy performance. It also developed a Biobord, an online platform for bioeconomy developers. The data and networks developed in the project are valuable assets also to Ce4Re project. (EN), BioBaltic: Nordic-Baltic Cooperation on circular bioeconomy (EN) | Nordic Council of Ministers, 2021-2023, VPR (partner).The BioBaltic project provides a platform for researchers, public authorities, businesses and cluster organisations for generating awareness of different bio-economy models through peer-to-peer learning and building networks across Baltic and Nordic countries. Sustainable food & digitalisation is the Latvian theme of the Mobile Learning Hubs established in the BioBaltic project to identify ways in which bio-circular-economy serves as a driver for regional development. The work done in the project to develop new food related goods and services from biological resources while creating value locally is an important stepping stone for the Ce4Re project. (EN), Erasmus+ Partnerships for innovation project PANTOUR: Pact for Next Tourism Generation Skills (EN) | Erasmus+ Partnerships for innovation, 2022-2026, SAMK (partner). The project umbrella project worth of 3.8 million euros is a consortium of 13 European partners that seeks to boost innovation through cooperation to develop activities, strengthen partnerships and produce resources to implement the Blueprint for Sectoral Skills Development in Tourism in Europe. Green skills are an integral part of the project. The consortium aims especially at designing innovative and cooperative solutions to address skills needs in the all the tourism ecosystem, with the development of outputs such us: the Sectoral Skills Intelligence Monitor, the Skills Lab, a Resource Books for Trainers, the implementation of the NSRGs, a Skills Strategy Plan for 2026-2036, among others. PANTOUR project provides tools to develop skills in CE and access to European level to disseminate the results of the Ce4Re project and share experiences.
(EN)

Total budget/expenditure: EUR 1 117 759.60

Total EU funding (amount): EUR 894 207.68

Total EU funding (co-financing rate): 80.00%

Co-financing sources:

ERDF: Amount, EUR 894 207.68. Co-financing rate, 80.00%.

Investments, deliverables, policy contributions

(bullets are inserted automatically and may be incorrectly placed)

Deliverables:

Marketing campaign
List of the restaurants participating in the project
Information events
Report of the feasibility plan
Company-level plans with the baseline and targets
Training package
Case studies
Study tour
Prototype of the Circular Menu Tool
Handbook of the solution
Circular Menu Tool (CMT)
Monitoring report
Local demonstration events
Prototype of a digital toolset to avoid waste
Handbook of the solution
Waste Reduction Toolset (WRT)
Monitoring report
Test version of the EkoGo app
Final version of the EkoGo app
Instructions for use
Social media report
Final seminars
Guidebook related to accelerating CE in the restaurant sector

Contribution to wider strategies and policies:

EUStrategyBalticSeaRegion EUSBSR PA Bioeconomy: The project contributes to the EUSBSR PA Bioeconomy by pursuing the bioeconomy practically, developing of a sustainable bioeconomy in the BSR and engaging the private sector in the activities.
EUSBSR PA Tourism: Restaurant sector is a key sector of the CB tourism industry. Sustainable development and CE are strongly emphasised in the EUSBSR PA Tourism, which aims to establish the BSR as a common and sustainable tourism destination. According to the strategy, a tourism sector that adopts sustainable consumption and production practices can play a significant role in accelerating the shift towards sustainability in BSR. To ensure this, the action plan’s action 3 is about encouraging a green/authentic/sustainable and environmentally friendly tourism taking active measures to protect the environment and combat climate change. Thus, this project contributes directly to EUSBSR PA Tourism.
Other EU Farm-to-Fork Strategy: Food loss and waste reduction as the key action of the EU Farm-to-Fork strategy as well as its measures to increase the sustainability of food distribution, production and consumption are the main emphasis also of the Ce4Re project. The EU and the EU countries are also committed to meeting the Sustainable Development Goal 12.3 target to halve per capita food waste at the retail and consumer level by 2030, and reduce food losses along the food production and supply chains. As called for by the new Farm to Fork Strategy, the Commission will seek to step up actions to prevent food loss and waste across the EU. The Ce4Re project contributes to this goal.
Other EC Circular Economy Action Plan (CEAP): The CEAP aims at making products fit for a climate-neutral, resource-efficient and circular economy and to reduce waste as well as encourage circularity on production processes. It aims at enhancing the participation of consumers in the circular economy. The action plan also highlights the role of food value chain in transition towards CE. It states that this value chain is responsible for significant resource and environmental pressures as an estimated 20% of the total food produced is lost or wasted in the EU. The Commission also considers specific measures to increase the sustainability of food distribution and consumption. All these targets are the targets of the Ce4Re project and the project contributes to their achievement in the CB region.

Programme Common Output Indicator:

RCO 084 - Pilot actions developed jointly and implemented in projects, Measurement unit:
RCO 081 - Participations in joint actions across borders, Measurement unit:

Programme Result Indicator:

PSR3 The number of improved product/service cycles/chains, Measurement unit: cross-border circular economy chain/cycle

Project part of European Union Macro-Regional or Sea Basin Strategy: EUSBSR

EUSBSR Priority (Policy) area / Horizontal action:

EUSBSR Degree of compliance:

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Financing programme

2021 - 2027 Interreg VI-A Finland-Estonia-Latvia-Sweden (Central Baltic)

Last month that data in keep.eu was retrieved from the Programme's website or received from the Programme

2025-01-21

No. of projects in keep.eu / Total no. of projects (% of projects in keep.eu)

63 / 112 (56.25%)

No. of project partnerships in keep.eu / Total no. of project partnerships (% of project partnerships in keep.eu)

251 / 446 (56.28%)

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Development of joint circular solutions in the CB restaurant sector

Description

Thematic information

Partners (4)

Partners map

Summary

Investments, deliverables, policy contributions

Information regarding the data in keep.eu on the programme financing this project

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