In recent years, researchers and practioners have paid increasing attention to the field of food, nutrition, sustainability, innovative and traditional productivity, and how they affect communities. The present paper analyses the contemporary literature and aims to explore the current situation in Europe. In this study, three european experiences of social innovation in food production and consumption are analysed and compared. The article presents a review of these studies and shows risks, limits, and opportunities. The results reveal that new urban communities can be the engine of creative food cycles and local development. In conclusion, this study represents a contribution to the existing body of knowledge and presents implications of the results and possible future research directions.