2 enjoying-intro-stephanie
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Transcript of 2 enjoying-intro-stephanie
ENJOYING governanceconsidering how to foster behavioural change and grant access for all to more sustainable diets
Stephanie Mantell
Brussels Environment, Belgium
http://urbact.eu/sustainable-food
An URBACT II Thematic Network - Sustainable Food in Urban Communities
URBAN FOOD STRATEGY MIXSustainable Food Workshop for European Cities
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
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)
…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).
“Enjoying”: promoting sustainable food consumption (public & private)
Caterers – improved menus and procedures for canteens & restaurantsCommunities – buying and cooking support for families, low-income households & multi-ethnic communities Children & young people – school gardens, farm visits, cookingYoung entrepreneurs – providing food business opportunitiesResearch – economic & environmental challenges, impacts, solutions
‘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.
New eco-kitchen: 35,000 meals per day
Aim: 100% organic meat
Scale & impacts of different public sector catering interventions
Many ways of increasing community involvement in fun & inspiring practical activities – changing behaviour, social links
Growing food together
Buying together
Eating togetherCooking together
Social & inclusive grocery shop
Access to basic & sustainable productsSolidarity between members: 2-price system
Social Inclusion - Lyon
Tools for informing & engaging the public in collective action
Local currency
Collective marketing by labeling clear criteria
Media-supported campaigns & events
Passing the floor…
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
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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