ZoBio 2.0

Why this project?

ZoBio 2.0 builds on the EIP project ZoBio, where direct collaboration between healthcare institutions and organic farmers resulted in more local organic products on the menu and a more stable market for farmers. At the same time, moving towards collaboration remains a significant step for many organisations: healthcare kitchens and farms operate with different processes, expectations and timings. Without targeted support, practical (e.g. planning, delivery) and psychological barriers (familiarity, mutual understanding) continue to hinder sustainable local procurement in the care sector. ZoBio 2.0 addresses this challenge by strengthening the foundations for more robust collaborations, so that local organic products find their way into care and commercial kitchens on a more structural basis.

Research approach and expected results

ZoBio 2.0 builds on the results of the earlier ZoBio project. In this phase, the project focuses on targeted communication and knowledge sharing to inform and engage additional (care) kitchens and commercial kitchens. ZoBio 2.0 updates and reuses the existing brochure and videos as supporting materials.

ZoBio 2.0 then brings supply and demand together by matching new care institutions with local organic farmers. The project supports the launch and development of at least five new partnerships. The support focuses on practical arrangements (product, planning, delivery, price) and on a realistic alignment between the operation of the care kitchen and agricultural practice, so that barriers and bottlenecks are addressed early in the process.

The partners continue to support the existing partnerships from ZoBio and use the practical experience gained as a reference for new initiatives. Through networking events, learning networks and site visits, the partners exchange knowledge and working methods on recurring themes such as invoicing, logistics and processing. By the end of the project, the expected outcomes are (i) a stronger knowledge base and better coordination between the care sector and agriculture, (ii) multiple operational partnerships with local organic farmers, and (iii) further embedding of sustainable, local procurement within care organisations and commercial kitchens.

Target group

The project is primarily aimed at organic farmers and healthcare organisations that recognise the importance of fresh, local produce in healthcare catering. As regards healthcare institutions, ZoBio 2.0 focuses primarily on organisations with their own kitchens that are interested in working directly with local organic farmers and wish to further develop their approach to food and local procurement policies. In addition, the project is relevant to caterers (in the care sector and beyond) who wish to include local, fresh produce in their meal offerings.

Primary processors of agricultural products also form part of the target group. They can support the local, short supply chain by carrying out basic processing (e.g. washing, cleaning, cutting or pre-processing) when these steps are not feasible in healthcare kitchens.

Project partners

The project is being carried out in collaboration with ILVO and BioForum. BioForum manages and coordinates the project. Flanders’ FOOD and ILVO support the development of the learning networks and contribute to the further dissemination of the knowledge gained, with a focus on the network of healthcare institutions via their own channels and the NuHCaS network (Nutrition Health Care System – Open Research and Innovation Centre). In this way, additional organisations are given the tools to initiate new partnerships.

Keen to join?

The project started in December 2025 and will run until the end of June 2028 (project duration: 2.5 years). Healthcare organisations or caterers wishing to serve more local produce, as well as organisations acting as primary processors of agricultural products that see opportunities to join these partnerships, are welcome to join the ZoBio 2.0 learning networks.