Goal The aim of the project is sustainable growth of SME companies in the food industry and support the development of innovative products and services that promote the environment and health. The project will contribute to the long-term development of a regional knowledge centre for sustainable food within Södertälje Science Park. Södertälje has sociodemographic weaknesses and strong influx of refugees. A collaboration with the municipality’s ESF project enables people who are currently outside the working life to be offered opportunities for internships and later employment. The project goals for the start-up phase are to create such an interest in the initiative that it contributes to many SMEs and key strategic stakeholders seeking the implementation project. In collaboration with industry, academia, the public sector and the social economy, the project will initiate cross-border collaborations leading to innovation. Working methods and activities The project will be active in the following areas of activity. – Network for collaboration – Research as a development catalyst – Product and innovation development through testbeds and incubator – Marketing and concept development – Business development through joint coaching and advice – Production process development – innovation procurement Regional industry participation During the preliminary study, dialogues have been conducted with representatives of industry, interest organisations such as Enterprises and Chamber of Commerce, industry organisations such as Organic Sweden and Saltå. The project has also organised workshops and invited business representatives as well as researchers and public authorities. In addition, surveys have been carried out and received reports. This work continues throughout the project. Expected results and benefits The project will strengthen innovation and business development in the food industry that integrates R & D into e.g. chemical impact, health and environmental aspects of food. The result also means that SME has supported the higher education sector in technology development and production efficiency and has contributed to improved environmental savings. SMEs will also have developed public applications through the municipal test kitchens for evaluation and testing of new food innovations as well as the application of innovation procurement in sustainable food. The project will also meet the specific challenges that Södertälje has with a large proportion of refugees, unemployed and people with a different ethnic background and with a low educational background by stimulating new business concepts for the food industry and several SMEs have integrated our diversity in innovation development. Expected long-term effects The results that emerge from the project are increased knowledge of the opportunities for development for SME in the food industry. Those involved in the project have strengthened their competitiveness and development opportunities. They have been part of networks with other companies that will for a long time after the project, generate new innovations and perhaps even new companies and new brands in sustainable food. As they have strengthened their operations, they continue to develop as the increased interest in the market for sustainable foodstuffs.