The overall goal is to create a sustainable, innovative and growing food industry in the Stockholm region that promotes the environment and health. The project goal is a long-term development of a permanent regional knowledge node and incubator for sustainable foods located in Södertälje Science Park, and strengthened innovation power, new products, growing companies with more jobs and a larger recruitment base for the Stockholm region’s food companies. The project has set the milestones: KNOWLEDGE AND CONTRACTIONS: Create networks and collaboration within and between industry, the public sector, academia and civil society to spread knowledge and contacts. RESEARCH ARENA: Make research and expert knowledge available to SME and other actors in the food system, promote collaboration between researchers and companies, and promote the implementation of research results. INNOVATION FORUM: Promote innovation in collaboration between SMEs, large companies, public meals, government agencies and procurements. BUSINESS DEVELOPMENT-INCUBATOR: Strengthen the competitive and innovation power and sustainability of the SME PRODUCTUTVECLING test bed: Develop new market-adapted products for both private and public markets. BRIDGE TO REGULAR OPERATIONS AND CONTINUED PROJECT ACTIVITIES: Secure the permanentisation of a food node in Södertälje for sustainable foodstuffs. Evaluations of completed activities are used to ensure joint learning. Activities are continuously adjusted based on follow-up and follow-up research and linked to research findings relating to food issues Experiences from previous projects in food as well as production development that the municipality has participated in will be used and developed in the project. Knowledge dissemination takes place through a website, films, conferences and seminars, newsletters, social media, printed matter, press releases etc. and will contribute to the strategic impact of the project’s results and communicate the benefits for companies and for the region. guidelines aimed at a circular economy based on renewable resources are communicated to the project participants. The project monitors the environmental measures implemented after participation in the development programmes and their plans in the long term. In the test bed/development kitchen activity, products with the potential to replace less sustainable foods are chosen. Innovation programmes and the innovation competition also focus on the development of new more sustainable foodstuffs. In parallel, the project is working to promote innovation at the system level and enable SMEs to enter the procurements of large-scale kitchens and to cut ranks in the food chain. The goal of achieving an even distribution between women and men among the company representatives participating in the development programmes is a parameter in recruitment to the programmes and has paid off in ongoing projects. See the fort’s prioundation law