Stage 4: Transition to Scale
The food and beverage industry has a colossal impact on both the environment and human health and this has placed immense pressure on large scale companies to innovate for sustainability. As a result, they are losing market share and the ability to connect to a new-born purpose-driven audience base, Gen Z who has an estimated $44 billion buying power.
How might we enable F&B org and young population, to co-create the food of tomorrow, increasing the young population involvement in what they eat?
FFLL are a network of spaces where foodservice best practices come together with a comprehensive innovation infrastructure. The first-ever living lab is situated in Bologna feeding 86,000 students. The lab comes alive by a sustainable and edgy restaurant concept that encourages informed, healthy food choices. Our food retail concept is where tradition meets innovation. Words like local, organic, seasonal and sustainably sourced describe our sourcing philosophy while techniques like fermentation and new food products like the plant-based beyond burger stay true to our sustainable innovation mission. Space also hosts a series of community engagement activities creating a dialogue around the Sustainable development framework and the food system.
Along with food retail, space is designed to be a food innovation studio and maker space where we work with our corporate clients on some of the biggest challenges our food system is facing today. We use cutting-edge prototyping technology like food 3d printers, dehydrators, indoor growing systems, warm temperature cooking, and preservation setups and fermentation lab to experiment, prototype and test innovative future product concepts.
FFLL is embedded into campuses, to feed students' bodies and minds. Large-scale Food production companies pay a membership, to have access to a unique innovation platform which is enabling them to research, prototype and test solutions in a neutral space with end consumers.
You can find int he markets food accelerators for startups, corporate accelerators, testing kitchens, co-working spaces focused on food. What's unique here and never done before, it the fact of building a space which is open to everybody, which is embedded into university spaces and which has restaurants, popups, innovation lab, testing kitchen, innovation workshop capability, and community events space.