CLEVERFOOD Policy Dialogue: Sustainable Solutions on the Future of Food Born in Ignalina

On Europe Day 2025, the town of Ignalina, Lithuania, became a hub for dialogue on the future of sustainable food. The day was organized by Dr. Alvija Šalaševičienė from Lithuania’s KTU Food Institute, who serves on the Healthy Diet, Healthy Life (HDHL) Management Board. The event was organised as part of the CLEVERFOOD project, which aims to mobilise together diverse European stakeholders to drive systemic change toward sustainable food systems. HDHL, as a consortium partner represented by ZonMw, actively contributes to this mission, and KTU, now also a CLEVERFOOD partner, hosted this day dedicated to rethinking eating habits and building a more sustainable future. Read on to explore the inspiring innovations showcased and lively discussions around integrating alternative proteins into healthy food systems—perfect examples of how HDHL and CLEVERFOOD share the goal of driving systemic change toward healthier, more sustainable food systems.

The first part of the event – an inspiring conference – gathered leaders in food innovation.

• Karolina Trakšelytė-Rupšienė, coordinator of the Innovation Agency's BioTech department, revealed the latest food innovations, emphasising the potential of technologies to create healthier products both in Lithuania and abroad.
• Alvija Šalaševičienė, director of the KTU Food Institute, emphasised the importance of alternative proteins, such as beans, peas, oats, flax, and hemp, and their potential to become the basis of sustainable food systems.
• The inspiring success story of Greta Budreikė, founder of "Tastik" and winner of the EWA project, proved that innovation can also become the engine of a successful business – she shared her journey into the cricket business.
• Henrieta Miliauskienė, a representative of the "Slow Food" network in Lithuania, presented the concept of slow tourism, emphasising its links with sustainable food and the preservation of authenticity, reminding us that the "Slow Food" movement was born as a response to the expansion of fast food, seeking to defend local traditions and promote conscious consumption.

The second part of the day was filled with lively and constructive discussions, bringing together as many as 20 representatives of local government, business, and science. Divided into groups, participants sought answers on how to successfully integrate alternative proteins into health-friendly food systems. It was unanimously agreed that in the future, traditional and innovative food should find their place in our diet together, as an indivisible whole. The discussions also highlighted the lack of cooperation between creators of traditional and innovative products, as well as the absence of a long-term plan for the agricultural and food sector. 

Participants identified specific needs: targeted funding for alternative protein research, the involvement of opinion leaders to disseminate science-based information, and the promotion of small businesses offering unique solutions. The need to change attitudes towards alternative proteins and find a more suitable description for them was also emphasised. It was mentioned that due to the geopolitical situation, innovations not related to national defence receive too little attention. The importance of interdisciplinary communication was emphasised in order to make informed decisions based on knowledge and experience, and to create a "One Health" ideology-based environment that meets the diverse needs of society. 

Participants considered that without a long-term strategy based on solid data, it is difficult to move purposefully and effectively. The need to include the topic of alternative proteins in educational programs in kindergartens and schools was also mentioned, aiming to break down myths and promote awareness from an early age. The discussions ended with one important observation – the market lacks qualified specialists in biochemistry, agronomy, genetics, and food science who can advise business, governance and educate the public.

CLEVEROOD‘s mission is to mobilize a broad spectrum of European citizens—from children and youth to farmers, entrepreneurs, investors, researchers, educators, and policymakers—to collaboratively drive systemic change toward more sustainable food systems. This Europe Day event and roundtable discussion in Ignalina perfectly embodied that spirit by fostering multi-stakeholder collaboration, bringing together diverse participants from science, business, and local government to seek sustainable solutions. With a strong focus on integrating alternative proteins into food systems, the event directly aligned with CLEVERFOOD‘s promotion of plant-based production and consumption to reduce environmental impact. 

More than a celebration, the initiative by the KTU Food Institute created a vital platform for dialogue and innovation in the food sector, opening the door to future food systems based on sustainability, innovation, and continuous learning. The ideas and challenges discussed—from alternative proteins to the importance of cooperation—highlighted that creating a healthier, more sustainable future requires collective effort and a responsible approach to what ends up on our plates. The seeds sown in Ignalina for future food ideas, we hope, will yield a rich harvest for all of Lithuania.