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2 enjoying-intro-stephanie
2 enjoying-intro-stephanie
2 enjoying-intro-stephanie
2 enjoying-intro-stephanie
2 enjoying-intro-stephanie
2 enjoying-intro-stephanie
2 enjoying-intro-stephanie
2 enjoying-intro-stephanie
2 enjoying-intro-stephanie
2 enjoying-intro-stephanie
2 enjoying-intro-stephanie
2 enjoying-intro-stephanie
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2 enjoying-intro-stephanie

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  • Welcome who is with us today make a slid e with all the cities & city networks
    Possibly ask who comes from a city, from a public body, works in the non-profit sector, business, research & students, other stakeholders?
  • Welcome who is with us today make a slid e with all the cities & city networks
    Possibly ask who comes from a city, from a public body, works in the non-profit sector, business, research & students, other stakeholders?
  • Welcome who is with us today make a slid e with all the cities & city networks
    Possibly ask who comes from a city, from a public body, works in the non-profit sector, business, research & students, other stakeholders?
  • Transcript

    • 1. URBAN FOOD STRATEGY MIX Sustainable Food Workshop for European Cities ENJOYING governance considering how to foster behavioural change and grant access for all to more sustainable diets Stephanie Mantell Brussels Environment, Belgium urbact@environnement.irisnet.be http://urbact.eu/sustainable-food An URBACT II Thematic Network - Sustainable Food in Urban Communities
    • 2. ENJOYING Introduction (30 min) ›Stephanie MANTELL, Lead Partner - Brussels Environment ›Dorothy GREAVES, Bristol City Council ›Ulrike STOCKER, City of Vienna Table discussions (45 min) ›What message to convey to citizens about (sustainable) food to engage them & change behaviours? How can cities reduce food poverty and spread sustainable food practices across ethnic communities? How to leverage on public meals served in canteens & education to foster more sustainable practices/behaviour change? › › Short feedback from tables (30 min) An URBACT II Thematic Network - Sustainable Food in Urban Communities
    • 3. The theme of Enjoying explores how people in the city can embrace a sustainable, happy, healthy and vibrant food culture in canteens, restaurants and households.  increasing the demand for sustainable food (e.g. local, without pesticides, seasonal and fresh …) encouraging sustainable practices (e.g. food storage, preparation, avoiding waste) 
    • 4. …access for all by supporting changes in perceptions, attitudes and behaviours of canteens, restaurants and final consumers and by involving urban consumer groups not previously reached or aware and adapting the approaches to their specificities (e.g. low-income households, single person households, different food cultures, young families lacking cooking skills).
    • 5. “Enjoying”: promoting sustainable food consumption (public & private) Caterers – improved menus and procedures for canteens & restaurants Communities – buying and cooking support for families, low-income households & multi-ethnic communities Children & young people – school gardens, farm visits, cooking Young entrepreneurs – providing food business opportunities Research – economic & environmental challenges, impacts, solutions
    • 6. New eco-kitchen: 35,000 meals per day Aim: 100% organic meat Scale & impacts of different public sector catering interventions ‘Naturally good plate’: Environmentally friendly and healthy meals clearly labeled on menus. Organic, seasonal, less meat and sustainable fish are the criteria that have to be fulfilled.
    • 7. Growing food together Buying together Many ways of increasing community involvement in fun & inspiring practical activities – changing behaviour, social links Eating together Cooking together
    • 8. Social Inclusion - Lyon Social & inclusive grocery shop Access to basic & sustainable products Solidarity between members: 2-price system
    • 9. Collective marketing by labeling clear criteria Mediasupported campaigns & events Tools for informing & engaging the public in collective action Local currency
    • 10. Passing the floor…
    • 11. ENJOYING Table discussions (45 min) 1.What message to convey to citizens about (sustainable) food to engage them & change behaviours? 2.How can cities reduce food poverty and spread sustainable food practices across ethnic communities? 3.How to leverage on public meals served in canteens & education to foster more sustainable practices/behaviour change? An URBACT II Thematic Network - Sustainable Food in Urban Communities
    • 12. Table discussions (45 min) Introductions (10 min) Good practices (10 min) ? Failed practices? (10 min)  Next practices? (10 min – if there is time) Wrap up (5 min) An URBACT II Thematic Network - Sustainable Food in Urban Communities

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