Collaboration leads to more pinpoint innovation, with food that better meets the needs of customers and the entire value chain.

We want to collaborate with the entire ecosystem - we participate in research projects and innovation hubs, collaborate with production and distribution actors, and support selected food-tech and start-up companies.

We always work actively for local and regional development and collaboration through, for example, regional network meetings with ICA stores, local suppliers and innovation hubs.

Do you want to work with us? Do not hesitate to get in touch ›

Examples of collaboration and open innovation

ICA collaborates with Sweden Food Arena, RISE and LRF, among others. We are also in dialogue with "Samla Sverige", which lists all regional initiatives in a common platform, and the trade organization Svensk Dagligvaruhandel.

ICA is also involved in research projects such as:

FINEST
FINEST, led by RISE, is a four-year initiative that will contribute to the development and innovation of the Swedish food system. The vision is to work together with stakeholders from the Swedish food industry to create the conditions for systemic change that leads to an environmentally, socially and economically sustainable food sector, where the development of plant-based proteins is a central part.

Blå mat
The purpose of Blå mat (Blue Food) - the center for future seafood, is to take advantage of the enormous potential that exists in the production of nutritious food from Swedish waters and thus make Sweden a leading producer of sustainable seafood. Blue Food brings together universities, research institutes, companies, regions and organizations active in the seafood sector.

Integration of plant-based products in the “regular shelves”
Our customers want help to make more sustainable choices. As the proportion of flexitarians (people who choose vegetarian or vegan options a few times a week) increases, it is important that ICA's stores have a customer experience that suits the flexitarian customer. Therefore, we want to test a new store layout that we hope will make it easier for more people to find and choose vegetarian products, something we call "integrated store". Here, the vegetarian products are placed according to product type. For example, the veggie sausage is placed among the meat sausage and the plant-based cheese next to the cow's milk cheese. We continuously evaluate the customers' and the store's experience, the impact on waste and sales and the climate effect, where we collaborate with Mistra Sustainable Consumption. If the test is successful, the goal is to create opportunities for more stores to follow these examples and integrate plant-based products throughout the store.