A new edition of the call from the Countryside to the Pantry is now open

From the Daniel and Nina Carasso Foundation we have opened a new edition of the call for Del Campo a la Despensa: collective entrepreneurship to accelerate the leap in scale of sustainable food. A programme that supports the start-up, consolidation or scaling up of collective food processing, processing, logistics and/or distribution initiatives.

The transition to a more sustainable food system requires the promotion of initiatives along the food chain that facilitate access to healthy food for citizens and, at the same time, contribute to strengthening the sustainable small-scale production sector in Spain. At the Foundation we are witnesses to the existence of a rich network of organizations and projects with social impact and respect for the environment that are trying to promote other ways of producing, processing and consuming food. Convinced of their potential for transformation, we offer them our support to facilitate their consolidation and leap to scale through this call.

The call Del Campo a la Despensa seeks to promote the development of collective projects along the food chain that facilitate the leap of scale of sustainable food and ensure the economic sustainability of local producers. In particular, we want to promote shared bakeries, community kitchens or collective logistics and distribution initiatives for local food products in Spain, based on the principles of the social and solidarity economy.

The call is open until April 27, 2023 and is aimed at projects both in the design phase and in the start-up or consolidation phase, and aimed at all types of food products, whether derived from livestock, agriculture, fishing, beekeeping or other ways of obtaining primary products. In addition, they must be produced in-house, i.e. the initiatives must be sourced, as far as possible, from the food obtained by the producers participating in governance.

The budget we allocate to this call is a total of 530,000 euros with which to support between 6 and 8 projects for a maximum period of three years.

This call, which has a vocation for social impact and commitment to the transition to sustainable food systems, is aimed at projects led by non-profit entities or belonging to the social and solidarity economy. In this sense, they can present projects whether they are a single entity or an alliance of several entities.

The call is open to different types of projects:

• Shared workshops: a shared workshop is a space where several people or companies can prepare their products to be put on the market with a health registration.
• Existing public or private kitchens for use as a community kitchen: intended for the preparation of sustainable menus for the community in which it is inserted (school kitchens, cultural centres, etc.) and, particularly, for people in vulnerable situations.
• Collective logistics and distribution initiatives: collection centres, shared transport platforms, logistics spaces, cooperative supermarkets, sales platforms and any other type of local product distribution initiatives based on the principles of the social and solidarity economy, social innovation and the participation of producers in governance.

With this new edition of the call we want to support and promote the transformative nature of food that requires the application of more sustainable practices from the farm or from the sea to the table.

Key data of the call

• Call open until April 27, 2023
  
• Aimed at collective initiatives of food transformation, processing, logistics and/or distribution
• Initiatives promoted by non-profit or SSE entities with an initiative in the design, implementation or consolidation phase
• Accompaniment for a maximum period of 3 years
  
• €530,000 to support between 6 and 8 projects
• Virtual informative meeting on March 29. [Recording available here]