HCC Key contributions:

• Food Accelerator Lab Brasov

  FAL Brașov (Food Accelerator Lab Brașov), part of the FoodSHIFT2030 project, was designed to integrate small-scale local producers into an ambitious and innovative regional food system. Led by HCC, the lab worked to strengthen the local food economy, revive the region’s gastronomic heritage, and build a governance framework for sustainable food. Its innovation focus covered five key areas: (1) promoting short food chains that directly connect producers and consumers; (2) documenting and promoting Brașov’s gastronomic heritage, from traditional varieties to regional recipes; (3) pioneering food governance by drafting a city-wide food strategy and influencing public procurement policies; (4) educating and professionalising small producers through training on taxation, marketing, quality schemes, and cooperation, while raising community awareness about the role of local producers in food resilience; and (5) engaging restaurants and citizens in efforts to reduce food waste.

• Food governance workshop

  HCC showcased its expertise in food governance and multi-stakeholder facilitation by organising a landmark workshop during Brașov’s Forum of Green Cities under the FoodSHIFT2030 project. Bringing together municipalities and researchers from across Europe alongside Romanian stakeholders, HCC led the discussion on how to define and implement local food governance in practice. The workshop catalysed dialogue on integrating local producers into public procurement, revitalising markets, promoting local gastronomy, and embedding food strategies into city planning. By steering this process, HCC demonstrated its capacity to translate European policy concepts into actionable local strategies, positioning itself as a trusted partner for designing and facilitating participatory governance models in food systems.

• FAL Brașov showcase

  In September 2024, Highclere Consulting (HCC) hosted the FAL Brașov Showcase, offering FoodSHIFT2030 partners a hands-on experience of the city-region food system. Over three days, participants met local innovators, explored markets and mountain households, and discovered initiatives on public procurement, producer professionalisation, gastronomy, and food waste reduction. HCC highlighted the challenges faced by small producers while showcasing the potential of cooperation, short supply chains, and local food governance for a more resilient food system.