Overall goals, project goals and milestones The aim of the project is to create conditions for sustainable increased production of food, through innovative ideas and products throughout the value chain, and to promote increased self-sufficiency and reduced vulnerability in Gävleborg. The overall goal is to achieve a competitive food chain, where the total production of foodstuffs is increasing at the same time as the environmental objectives are reached. The goal of the project is to increase the growth and sustainability of food companies and thereby increase the self-sufficiency rate in Gävleborg and thus reduce vulnerability. Sub-target 1. That more innovative and new products from forest raw materials and waste from food production/processing are developed, produced and marketed. At the end of the project, there will be ten new and innovative products. Sub-target 2. To further increase the number of local food companies in future public procurements. At the next procurement, another 5 local producers from Gävleborg will deliver to the public sector. Sub-target 3. That more local food products are delivered to the private sector. At least ten new collaborations must be initiated. Sub-target 4. To increase the knowledge and competence of companies, politicians and officials who contribute to creating better conditions for local food companies in the region. Approximately 16 seminars and 20 dialogues will have been carried out during the project period. The project’s expected results and benefits at the end of the project period "There is a higher awareness of the region’s food supply among decision makers regionally and nationally, which has contributed to creating better conditions for small and medium-sized food companies. More entrepreneurs in the food sector have dared to start and/or expanded their operations, leading to growth in the region and increased self-sufficiency. There is a good basis for how the self-sufficiency rate looks in Region Gävleborg, and there is a clear action plan for continued growth. There are more micro, small and medium-sized companies as suppliers in food procurement that can deliver raw materials to the public meal. Increased profitability for the companies with which the project has worked, which can lead to the development of a working model for food entrepreneurs. That products have been produced from waste raw materials from food processing and forest raw materials. ¿That the region’s tourist attractions paid attention to the traction of the unique local food. The project has contributed to results and processes in the development of action plans for the Regional Food Strategy. That consumers and other actors in the industry participated and had a positive experience of the events and competitions arranged by the project. That there are clear results for the industry’s gender equality and integration work in the region that has resulted in a report, which can raise awareness of problems and opportunities and be used as a basis for future work. That the project has contributed to increasing the region’s environmental awareness, e.g. by resource-efficient waste and influencing the tender documentation in procurement. That the project demonstrated the strength of working with integration by including people of foreign origin in the project’s activities. ¿The increase in local consumption, e.g. through public procurement, has reduced the climate impact of the county through reduced transport. ¿More entrepreneurial women have been strengthened in their role as entrepreneurs and dared to develop the company to its full potential and have taken place on the market.