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This document discusses sustainable food strategies for European cities. It begins by explaining why the World Wildlife Fund (WWF) cares about sustainable food, noting that current global food production provides enough calories but much is wasted. It then discusses the environmental and health impacts of the European diet, showing carbon emissions and water footprints by food group. The document introduces the LiveWell for LIFE project which demonstrates healthy and sustainable diets through the "LiveWell Plate" that is healthy, reduces greenhouse gas emissions by 25%, and is affordable and adaptable. It outlines six LiveWell principles for a sustainable diet, including eating more plants, less meat and food waste, and foods with credible sustainability certifications. It concludes by providing information on how
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Svante Axelsson's document discusses four challenges related to food production: 1) population growth, 2) changing consumption patterns, 3) the need for increased food production, and 4) the loss of ecosystem services. It notes that while food production has increased 300% in the last 50 years, 60% of the world's ecosystem services are now threatened. Meeting the needs of a growing population of 9 billion by 2050 will require restricting activities like fossil fuel use while transitioning to more sustainable agricultural practices focused on small-scale farmers and agroecology.
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Benjamin lizon a lugrin et liane finkelstein Design Direction
The document describes a case study of the School of Laveu introducing a kitchen garden into its activities. The school applies Freinet pedagogy and has 450 students. The garden operates like any other school activity, with students and teachers choosing to participate. It provides long-term benefits like teaching students about ecology, food waste, and sustainability through hands-on experiences in the garden and kitchen. Potential opportunities for expanding the project include collaborating with other organizations, adding the garden to more schools, and developing an eco-representative program. Risks include a lack of coordination and potential abandonment of the project or lack of parent support.
2 delivering-amersfoort-anne
The document discusses Amersfoort's local food system and strategies to improve cooperation between suppliers and demanders of regional food. It describes how delivery of local products is currently done by various community and commercial groups. It also outlines a meeting organized by the local action group to bring together suppliers, demanders, and transport companies to discuss solutions and partnerships. The role of the municipality is process guidance and facilitation by organizing meetings and monitoring outcomes, but not imposing predetermined plans.
6 carbon-gothenburg-ulla
The document discusses Gothenburg's strategy to source 50% of meals and 100% of meat organically and locally for its administrative canteens, schools, elderly homes, cafes, and restaurants by 2014. It notes the city's environmental objectives and climate strategy that guide this sustainable food plan. Examples of the climate impact of different meats are also presented. The strategy aims to reduce emissions while supporting local agriculture and biodiversity.
5 funding-intro-steph quentjenny
This document discusses potential sources of funding for sustainable food initiatives in European cities. It begins with an introduction from Brussels Environment on possible EU funding sources. Table discussions then focused on how sustainable food action plans could be funded by EU programs like ERDF and ESF, other potential public funding sources, and schemes for citizen and private business investment without public funds. Examples discussed included rural development funds, crowd funding, community supported agriculture, private foundations, and cooperative models. Concerns were raised about the bureaucratic nature of some funding and the need for dedicated city staff to support applications.
4 urbact iufn
Sustainable food systems are not widely recognized as a priority issue or challenge for cities in OECD countries. A survey conducted in France found that while some local sustainable food actions exist, like community gardens and short distribution chains, sustainable food governance is not generally a political priority and there is a gap between rhetoric and action. To strengthen urban food systems, the document argues that cities need to mainstream sustainable food policies, engage stakeholders through governance, support local food production and planning, and take a human rights approach to food systems. The International Urban Food Network aims to contribute by sharing knowledge through events and an online platform.
4 gov-bristol-steve
The Bristol Food Policy Council connects people with food through powerful messaging, targets decision makers to influence policy, and uses evidence to inform sound decisions. It helps coordinate action on food strategy in Bristol and reviews progress. The council welcomes participants to learn about its role in reconnecting the community with food and influencing sustainable food policies.
4 urbact 140205 gouvernance intro
This document summarizes a workshop on developing urban food strategies for European cities. It discusses governance models for urban food systems, including top-down, bottom-up, and hybrid approaches. It provides examples of initiatives from various cities that bring together stakeholders, leverage public procurement, raise awareness, and enable grassroots movements. The document suggests questions for discussion, such as how cities can synergize top-down and bottom-up initiatives and the purpose of forming a food policy council. The overarching topics covered are developing sustainable local food systems and fostering cross-sector collaboration around food.
3 enjoying-wien-stocker
The City of Vienna has set a goal to source 50% of food from organic farms for public institutions, with a minimum of 30%. Binding criteria require at least 30% of food purchases by value to be organic, and vegetables/fruits to be seasonal and local. Information is provided to consumers on the benefits of organic, seasonal, and regional foods. Measures in Vienna homes for retirees include reorganizing processes, changing from buffets to served meals, sensitizing staff, and offering a "Naturally Good Plate" 3-4 times per week, resulting in 203,260 kg less waste in 2010. Current percentages of organic food purchases range from 30% at retirement homes to 51% at nursery schools.
3 enjoying-bristol-dorothy
Bristol is working to address food-related challenges through various initiatives. Over 17,000 children are obese and 11,000 overweight in Bristol, while 10 neighborhoods lack greengrocers. Bristol is realigning city services like health, parks, procurement and waste to support sustainable food. It partners with groups like the Green Capital Partnership and Sustainable Food Cities Network. Bristol champions local projects through its food newsletter and local currency to reconnect residents with food and address issues of access, health and waste.
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6 carbon-wwf-erik
- 1. URBAN FOOD STRATEGY MIX Sustainable Food Workshop for European Cities Eating your way to a better planet Experiences from the LiveWell for LIFE project Erik Gerritsen WWF - European Policy Office egerritsen@wwf.eu www.livewellforlife.eu An URBACT II Thematic Network - Sustainable Food in Urban Communities
- 2. Why does WWF care about sustainable food?
- 3. kcal/capita/day 5000 4500 4000 3500 3000 Insert here background image Recommended daily intake 2500 2000 1500 1000 Global food production 500 0 Total agricultural production / global citizen Remainder after waste and non food use Remainder after conversion to meat Additional calories through meat Based on: FAO 2009
- 4. The European footprint of food – environment and health impacts
- 5. CO2 Emissions UK Food consumption by food group Water footprint of current diet in EU 28
- 6. Insert here background image LiveWell for LIFE – demonstrating healthy and sustainable diets
- 7. Insert here background image LiveWell Plate: Healthy, -25% GHG, adaptable + AFFORDABLE!
- 8. I. Eat more plants II. Eat a variety of foods III. Waste less food Insert here background image IV. Moderate your meat consumption, both red & white 6 LiveWell Principles V. Buy food that meets a credible certified standard VI. Eat fewer foods high in fat, salt and sugar
- 9. How to get involved? – www.livewellforlife.eu / follow @LiveWellFood
- 10. URBAN FOOD STRATEGY MIX Sustainable Food Workshop for European Cities THANK YOU… Erik Gerritsen WWF – European Policy Office egerritsen@wwf.eu www.livewellforlife.eu An URBACT II Thematic Network - Sustainable Food in Urban Communities
Editor's Notes
- Just two examples showing the environmental footprint of food – figures on land use are becoming more accurate. Very similar picture.