Innovations of Green Economy - Boosting the Cooperation of Public and Private Sector (VITALI)
About this good practice
The practice addresses the need for collaboration between public and private sectors to develop innovative solutions to ecological and social challenges.
The practice aims to:
• Identify key factors influencing successful public-private sector collaboration in sustainable innovation.
• Develop a practical process model to facilitate cooperation between businesses and public actors in the pursuit of sustainable innovations.
• Organise co-creation workshops to integrate regional and industry-specific perspectives into the model.
• Enhance the ability of businesses and public actors to identify development needs and knowledge gaps.
• Host mentoring and coaching sessions to provide information and practical tools for building strong public-private partnerships.
Implementation involves organising workshops and co-creation sessions, mentoring and coaching, and developing a process model that is practical and applicable to various sectors. These activities aim to foster collaboration and sustainable innovation.
The main stakeholders include public procurement units, public service units, and SMEs in the food sector. Indirect beneficiaries are networks of companies, logistics companies, municipal administration and officials, policymakers, business developers, advisers, and third-sector organisations and stakeholders.
Resources needed
Project funding was 140 000 €. The project was carried out by a team of experts in RDI organisation.
Evidence of success
Practical tools were created, such as a co-creation guide for the food sector to support public-private cooperation. Workshops, meetings and sparring sessions facilitated dialogue, introduced procurement requirements for small businesses, presented products and fostered connections between companies and public sector representatives.
Potential for learning or transfer
An example of regional project to tackle key challenges of RDI & business support for sustainability and the cooperation of public and private actors in the food sector.
Further information
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