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Description
The Safe Food project will bring innovative approach in order to improve Welfare Technology and Ambient Assisted Living of people with food allergy or intolerances - development of tailor made solution (non-allergen food boxes without cow’s milk/milk protein, egg, wheat, soy, peanut, tree nuts, fish and shellfish) supported by electronic application (SafeFood APP) and on-time delivery by low emission vehicles s. The SafeFood APP will monitor all feedbacks from customers, including ordering/logistics and on-time delivering service in re-use packaging. The Safe Food project will secure that non of above mentioned allergens will be used or even located in the Safe Food kitchen and such will help regularly children, adults and even seniors to focus on other targets then how/where/from what sources to prepare the food for themselves or members of their families.
Ultimately, the goal of the Safe Food project is to improve Quality of Life for patients with food allergies and intolerances and their caregivers, reduce feelings of discrimination and social isolation and prevent terrifying and life-threatening events. At the end the Safe Food project will contribute to proper nutrition of people with food allergy even under supervision of the nutritionist expert and immunologists.
Summary of project results
- the project was implemented without problems.
Activity 1 - Communication - between partners, external experts (nutritionists, immuno-deficiency doctors, chef), with patients and their families, external stakeholders (Healthcare providers, Hospitals, Schools, etc.)
Activity 2 - Dissemination of project outputs - organization of Launching workshop and Final Conference, Open Days of Safe Food Center for potential customers in order to get their confidence and to provide tips and advices, articles/info in press/media
Activity 3 - Food Allergy Analysis - preparation of the analysis, individual interviews with potential customers, database of the customers with details on food restrictions
Activity 4 - Safe food recipes and menu development - development of the nutritious menu upon the yearly season for 2/3 groups of customers and adjustments based on the feedback from customers and recommendations from the Chef, Immunologist and Nutritionist
Activity 5 Promotional materials - designing and production of the logo, Roll ups, Posters, flyers, Digital Information Board, cutlery, seals.
Activity 6 Press and media campaign - Social Media Campaign and Awareness Raising Campaign (health sector, potential customers, HORECA sector, large corporations, wide public), details in the Communication Plan
Activity 7 - Education and training of the staff - training workshops (including workshop in Norway organized by the Pure Food Norway), preparation and adjustment of the Food production Handbook, control days at the Production Centre, visit to the suppliers production sites, Open days
Activity 8 - SafeFood APP - development, testing and maintenance of the SafeFood APP in iOS and Android covering logistics solution for the delivery service (Activity 10 Safe Food delivery) and communication with customers (including regular feedbacks - to be considered for the Activity 4 Safe Food recipes and menu development)
Activity 9 Production Centre - establishment of the Production Centre, production of the Safe Food meals with packaging (including bakery), storage of the ingredients and final products, preparation for logistics
Activity 10 - Safe Food delivery - preparation of the vehicles and drivers, regular delivery from the Production Centre (Activity 9) to customers upon the logistics solution developed in the SafeFood APP
Activity 11 - Food ingredients selection and purchase - according the Activity 4 Safe Food recipes and menu development and requests of the Activity 9 Production center
(Output 1.3) - Enterprises supported to innovate welfare and ambient assisted living technologies, solutions and processes
Outcome 1.3 Enterprises supported to innovate welfare and ambient assisted living technologies, solutions and processes
The impact of the project has several dimensions: impact on people with food restrictions and their caregivers, impact on society, on applicant, on partners, environmental impact.
Beneficiares:
SMEs will benefit from the new concept of the production and service - while ingredients producers/farmers will benefit from new partner/purchaser, the other sectors (HORECA) will benefit from the missing type of food on the market and can focus their activities also on this group.
The partner from Norway will get new opportunity for further development of new products, even withthe direct and regulary early feedback from the customers. New franchise system can attract more SMEs to established SafeFod concept in other localities/countries.
People with disabilities - food allergy patients and even their caregivers, including people withintolerance (without the agelimits) will benefit from the new concept - no risk and affordable nutrition supply, reliable service in high quality and with affordable prices. This group will not suffer in dailylife with the risk of allergy attack after meals and will receive ambient assisted living solution.
Employees/workers - The employees in the Production Centre will get new job with high qualification and experience in the development and preparation of food for the patients with food allergy, even with the workshop in Norway and support of food developers.
Environment - SafeFood project will perform with the strategy of re-use of packaging and reducing emmissions from the delivery of the SafeFood.
Summary of bilateral results
cooperation in accordance with project activities