Q2101008 (Q2101008): Difference between revisions
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(Created claim: summary (P836): The aim of the project is to maintain and further develop a strengthened food cluster organisation on Bornholm, including within (Blue Bornholm). The foundations of the food cluster are based on the partnership between Gourmet Bornholm, part of regional food culture, the Regional Municipality of Bornholm and the Agriculture of Bornholm. Based on a strong network of industry, the public and the research community for cluster development of food,...) |
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| Property / summary | |||
The aim of the project is to maintain and further develop a strengthened food cluster organisation on Bornholm, including within (Blue Bornholm). The foundations of the food cluster are based on the partnership between Gourmet Bornholm, part of regional food culture, the Regional Municipality of Bornholm and the Agriculture of Bornholm. Based on a strong network of industry, the public and the research community for cluster development of food, both locally and nationally, the project should further develop the local ecosystem for food development on Bornholm. This is done by strengthening the value chain from the sea/case to the mouth, as well as the innovation force between companies, knowledge institutions and the market, which can bring together new products or services on the basis of business potential and demand. it is the aim of the food cluster to further develop the momentum created by the interventions of the past years and, in particular, to create the framework to follow up on the Food Strategy, 2017-2025 for Bornholm. In addition, Cowi has pointed out, during the mid-term review of the existing food cluster project, that the project manager must contribute to raising the level of innovation height of the participating companies as well as reinforcing the follow up response. the Innovation height is raised in this project through cooperation with national knowledge institutions.One of the key actions can be mentioned; * Increase the innovation force between food operators’ actors, including fish processing companies, as well as interaction with out-door/experience tourism. Innovation involves both product, process, marketing and organisational innovation. (English) | |||
| Property / summary: The aim of the project is to maintain and further develop a strengthened food cluster organisation on Bornholm, including within (Blue Bornholm). The foundations of the food cluster are based on the partnership between Gourmet Bornholm, part of regional food culture, the Regional Municipality of Bornholm and the Agriculture of Bornholm. Based on a strong network of industry, the public and the research community for cluster development of food, both locally and nationally, the project should further develop the local ecosystem for food development on Bornholm. This is done by strengthening the value chain from the sea/case to the mouth, as well as the innovation force between companies, knowledge institutions and the market, which can bring together new products or services on the basis of business potential and demand. it is the aim of the food cluster to further develop the momentum created by the interventions of the past years and, in particular, to create the framework to follow up on the Food Strategy, 2017-2025 for Bornholm. In addition, Cowi has pointed out, during the mid-term review of the existing food cluster project, that the project manager must contribute to raising the level of innovation height of the participating companies as well as reinforcing the follow up response. the Innovation height is raised in this project through cooperation with national knowledge institutions.One of the key actions can be mentioned; * Increase the innovation force between food operators’ actors, including fish processing companies, as well as interaction with out-door/experience tourism. Innovation involves both product, process, marketing and organisational innovation. (English) / rank | |||
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Revision as of 12:45, 9 March 2020
Project in Denmark financed by DG Regio
| Language | Label | Description | Also known as |
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| English | No label defined |
Project in Denmark financed by DG Regio |
Statements
1,398,300.0 Danish krone
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2,796,600.0 Danish krone
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50.0 percent
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1 July 2018
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30 June 2020
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Bornholms Landbrug & Fødevarer
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55°3'11.5"N, 14°55'32.9"E
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3720
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Formålet med projektet er, at fastholde og videreudvikle en styrket fødevareklyngeorganisation på Bornholm, herunder også indenfor (Det Blå Bornholm). Fødevareklyngens fundament bygger på partnerskabet mellem Gourmet Bornholm, en del af regional madkultur, Bornholms Regionskommune og Bornholms Landbrug. Med afsæt i et stærkt netværk mellem erhvervet, det offentlige og forskningsmiljøet til klyngeudvikling af fødevareområdet både lokalt og nationalt, skal projektet videreudvikle det lokal økosystem for fødevareudvikling på Bornholm. Dette sker ved at styrke værdikæden fra hav/ager til mund samt innovationskraften mellem virksomheder, vidensinstitutioner og markedet, der samlet set kan realisere nye produkter eller services med afsæt i virksomhedernes potentiale og behov.Det er fødevareklyngens formål, at videreudvikle det momentum, som er skabt gennem de forgangne års indsatser og ikke mindst skabe rammen, der kan følge op på fødevarestrategien, 2017-2025 for Bornholm. Desuden har Cowi påpeget ved midtvejsevaluering af det eksisterende fødevareklyngeprojekt, at projekttovholderen skal bidrage til at løfte innovationshøjden for de deltagende virksomheder samt styrke den opfølgende indsats.Innovationshøjden løftes i dette projekt gennem samarbejder med nationale vidensinstitutioner.Af centrale indsatser kan nævnes;* Øge innovationskraften mellem fødevarelandskabets aktører, herunder også fiskeforarbejdende virksomheder samt samspillet med outdoor/oplevelsesturismen. Innovationskraft omfatter både produkt-, proces-, markedsførings- samt organisatorisk innovation.* Produktudvikling med afsæt i den særlige bornholmske terroir* Styrke erhvervsfremmesystemet indenfor fødevareområdetAf virkemidler anvendes aktionlærings-aktiviteter, workshops, produktudviklingsfora samt innovationsagenter. (Danish)
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The aim of the project is to maintain and further develop a strengthened food cluster organisation on Bornholm, including within (Blue Bornholm). The foundations of the food cluster are based on the partnership between Gourmet Bornholm, part of regional food culture, the Regional Municipality of Bornholm and the Agriculture of Bornholm. Based on a strong network of industry, the public and the research community for cluster development of food, both locally and nationally, the project should further develop the local ecosystem for food development on Bornholm. This is done by strengthening the value chain from the sea/case to the mouth, as well as the innovation force between companies, knowledge institutions and the market, which can bring together new products or services on the basis of business potential and demand. it is the aim of the food cluster to further develop the momentum created by the interventions of the past years and, in particular, to create the framework to follow up on the Food Strategy, 2017-2025 for Bornholm. In addition, Cowi has pointed out, during the mid-term review of the existing food cluster project, that the project manager must contribute to raising the level of innovation height of the participating companies as well as reinforcing the follow up response. the Innovation height is raised in this project through cooperation with national knowledge institutions.One of the key actions can be mentioned; * Increase the innovation force between food operators’ actors, including fish processing companies, as well as interaction with out-door/experience tourism. Innovation involves both product, process, marketing and organisational innovation. (English)
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Identifiers
245
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