2 enjoying-intro-stephanie-notes

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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?
  • 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?
  • 2 enjoying-intro-stephanie-notes

    1. 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. 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. 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. 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. 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. 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. 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. 8. Social Inclusion - Lyon Social & inclusive grocery shop Access to basic & sustainable products Solidarity between members: 2-price system
    9. 9. Collective marketing by labeling clear criteria Mediasupported campaigns & events Tools for informing & engaging the public in collective action Local currency
    10. 10. Passing the floor…
    11. 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. 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
    13. 13. ENJOYING Table discussions (45 min) 1.What message to convey to citizens about (sustainable) food to engage them & change behaviours? multiple ways: raising awareness by visuals with concrete CO2 impacts (does not talk to everybody) Health / environment / savings (not 1 message most effective for all) Focus on enjoying rather than guilt ("bad for the planet...") Food festivals & events ==> joyful sharing moment Eating well will make you feel better Food as catalist for social cohesion Don't go for 100% (full organic, full vegetarian) Eg eat meat less often, but better meat Encourage each individual to build own norm Putting some traditions into question (food) Fat tax drink tax An URBACT II Thematic Network - Sustainable Food in Urban Communities
    14. 14. ENJOYING Table discussions (45 min) How can cities reduce food poverty and spread sustainable food practices across ethnic communities? ›Steve Mariott: define food poverty, explore how you communicate with ethnic communities & how you engage them in Sustainable practices, how to make use of food that is past it's use ›GP: definition including education and cooking schools (being used to only packaged food) ›Engage with ethnic groups: bridge through someone who is part of that culture, identify and engage community leaders, ›Gent : including food in refugee support programme; promote exchange between cultures around food. ›Point of attentioni n Greece, Emergency response through donations from food banks does not adress the SF agenda, An URBACT II Thematic Network - Sustainable Food in Urban Communities
    15. 15. ENJOYING Table discussions (45 min) How to leverage on public meals served in canteens & education to foster more sustainable practices/behaviour change Mark Stein: critical are the persons who purchase who draw up the tenders within the constraints of EU legislation at different scale Meat: reduce quantity improve quality/ organic % Vegeterian days Need properly trained cooks to have scope for improving the diet Educate children & parents (visit local farm) School competition for food waste prevention rewarded by pancakes Promoting local supply (fresh, unpackaged Warning : Centralised kitchen was failure in UK – food tastes like cardboard Kitchen in schools improves communication & quality Encourage small local suppliers (talk to them before the tender, adapt the menus, break up contracts in lots, encourage platforms to collaborate, separate distribution & supply) An URBACT II Thematic Network - Sustainable Food in Urban Communities

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