In 2021 the MOTION project is moving into the Monitoring, Learning and Evaluation (MEL) phase. While last year was dedicated to developing a transformative Theories of Change (TOC) for all three partner projects, the focus now lies on implementation. The Theory of Change provides a roadmap to transformation but it is also a dynamic tool that, as the projects move along, shall regularly be reviewed and reconsidered. The MEL framework shall assist the projects in this reflective process and ultimately help them to put their transformative potential into practice. In addition to this, 2021 will be dedicated to the development of a MOTION handbook which will comprise all learnings and tools derived from the project. And of course, there will be numerous training events and webinars that will provide the wider TIPC network with the opportunity to gain insights into our work.
We started our Experimental Policy Engagement based on collaborative work with the Swedish Innovation Agency, VINNOVA, a year ago, at the start of 2020. After deep deliberation, the team decided to focus their efforts on transforming the Swedish food retail socio-technical system. The progression of the engagement has had evaluation and learning along the policy-design process. Following adaptive methods based on strategic design, we have produced small theories of change based on the food area’s intended outcomes. A preliminary selection of areas of enquiry has been defined, and for 2021 we are ready to start our Monitoring, Learning and Evaluation Plan, involving different groups within VINNOVA. We are adapting experimental methodologies from the food area and TIPC, which has been challenging but highly rewarding in terms of learning and transformation possibilities. We are defining indicators for each area of enquiry and testing a mix approach project, program and portfolio management using prescriptive and adaptive planning, monitoring and implementation methods. Since VINNOVA is undergoing a structural change, it is expected that other areas besides the food area can use our experimentation both in terms of formative evaluation and project/program management.