Living Lab Slovenia
Green Point Living Lab for healthy and sustainable dietary choices
- Coordinator: GP
- Country: Slovenia
Main Focus and Objectives
Green Point Living Lab (LL) (a member of the European Network of Living Labs—ENoLL) operates as an open, co-creative ecosystem based on the Multi-Actor Approach (MAA). It fosters real-life experimentation and collaboration among farmers, food businesses, technology providers, researchers, knowledge actors, NGOs, and consumers to co-create innovative solutions for a more sustainable and resilient food system.
As a user-driven LL, Green Point integrates technological (Big data, IoT, Blockchain), economic (circular economy, food waste reduction), social (consumer behaviour, food safety), and environmental (smart farming, biodiversity preservation) innovation. It emphasizes iterative co-creation, stakeholder-driven innovation, and systemic transformation to ensure that solutions are practical, scalable, and impactful.
The Green Point LL core objective in this project is to provide a data-driven, MAA-based ecosystem that leverages AI-powered tools and blockchain traceability to facilitate sustainable dietary transitions, enhance food waste prevention, and promote locally sourced, low-impact products. By engaging stakeholders in real-world testing environments, the LL lowers barriers to healthier, climate-conscious food choices while fostering behavioural change and citizen engagement.
Region Background and Challenges
The Pomurje region, located in northeastern Slovenia, is recognized for its strong agricultural activities and diverse food traditions, shaped by its proximity to Austria, Hungary, and Croatia. While these neighbouring cuisines enrich local dietary habits, modern urban lifestyles alter traditional eating patterns, leading to increased consumption of processed foods, higher sugar and fat intake, and reduced consumption of fresh, local produce. As a result, diet-related diseases such as obesity, cardiovascular diseases, and type 2 diabetes are on the rise. Poor dietary choices, combined with low physical activity levels, contribute to a higher risk of hypertension, metabolic disorders, and other chronic conditions. The prevalence of non-communicable diseases (NCDs) in Slovenia and in the Pomurje region is growing, with unhealthy diets being a major contributing factor.
In addition, food waste is also an issue, with each Slovenian resident discarding an average of 68 kg of food annually. Of this, 38% is still edible, highlighting the mismanagement of food resources and the need for increased awareness and behavioural change. 52% of food waste originates from households, further emphasising the role of individual consumption patterns in both health outcomes and environmental sustainability.
By addressing these interconnected challenges—promoting healthier diets, preventing food waste, and raising awareness about sustainable food choices—we can help reduce diet-related diseases while improving food system efficiency and resilience.
LL Actors, Target Groups and Methodology
Green Point Living Lab (LL) (a member of the European Network of Living Labs—ENoLL) operates as an open, co-creative ecosystem based on the Multi-Actor Approach (MAA). It fosters real-life experimentation and collaboration among farmers, food businesses, technology providers, researchers, knowledge actors, NGOs, and consumers to co-create innovative solutions for a more sustainable and resilient food system.
As a user-driven LL, Green Point integrates technological (Big data, IoT), economic (circular economy, food waste reduction), social (consumer behaviour, food safety), and environmental (smart farming, biodiversity preservation) innovation. It emphasizes iterative co-creation, stakeholder-driven innovation, and systemic transformation to ensure that solutions are practical, scalable, and impactful.
The Green Point LL core objective in this project is to provide a data-driven, MAA-based ecosystem that leverages AI-powered tools to facilitate sustainable dietary transitions, enhance food waste prevention, and promote locally sourced, low-impact products. By engaging stakeholders in real-world testing environments, the LL lowers barriers to healthier, climate-conscious food choices while fostering behavioural change and citizen engagement.