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Transcript of Sustainable Urban Food Systems Surfood². Unsustainability of food systems Environment Natural...
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Sustainable Urban Food Systems
Surfood²
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Unsustainability of food systems
Environment• Natural resources • Pollution and emissions • Biodiversity
Health• Nutritional diseases • Growing anxiety
Society and culture• Unequal access to food• Social exclusions • Identity claim
Economics• Vulnerability• Employment
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Why is the city interesting?
Unsustainability
Resources
Innovations
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Urbanfactors of unsustainability
• Distancing - Geographical: transport (externalities) - Economical: intermediaries - Cognitive: poor understanding of the system
• Linearization - Accumulation of materials
• Acceleration- Sense of lack of control
• Standardization- Identity tensions
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Concentration of resources
• Biomass ( incoming flows > outcoming flows) • Population: workforce and diversity • Knowledge: education, research • Money• Markets• Infrastructures • Information (networks) • Power
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• Relocation- Short chains - Urban and peri-urban agriculture
• Recycling- Recovery of waste
• Deceleration- Slow food, slow city
• Diversification - Melting pot
• Network- Small businesses which generate employments- Resources and food de-commodification (incredible edible)
Cities generate innovations
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Public policies• The cities (local authorities and citizen groups)
want to regain control of their food.• They examine the agri-food models,
localised/globalised to varying degrees, which they can influence (e.g. land use, school canteen, markets localisation, etc.)
• However, they lack the tools to evaluate the effects of these models on sustainability.
Why is the city interesting?
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Objective of Surfood
• To co-construct and test the tools for evaluating the models which the city and its stakeholders might influence, with a view to ensuring a more sustainable food supply.
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Sustainable urban food system
• Relevant factors relating to sustainability depends on the operators (e.g. exhaustion & saturation / adaptation to shocks)
• Different values across the sustainability policies are observed (e.g. frugality/green growth)
• A choice is made to limit the evaluations to a small number of factors determined by consultation among stakaholders
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Project structure
• WP1: Research– T1.1.: Urban food styles– T1.2.: Urban food cycle and metabolism– T1.3.: Regulations promoted by the city
• WP2: Enhancement platform • WP3: Training
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WP1 /T1.1. - Urban food styles
• Why food styles :– Limited study of the domestic link…– …yet it weighs on sustainability issues.– Consumers organise themselves and innovate.
• An approach in terms of typical neighbourhoods:– Survey of the population’s food styles– Identification of equipment in the neighbourhoods
(foodscapes): productive land, shops, restaurants, transport, etc.
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The neighbourhood model• Convergence of the socio-spatial organisation of globalised cities
(Van Kempen & Marcuse, 2000)• The neighbourhood: a socio-spatial forum, a lifestyle model
combining relatively homogenous factors:– Economic level– Cultural origin– Type of habitat– Type of activity– Centrality
• The neighbourhood: a relevant representation of an urban population manager
• Hypothesis to be tested: differences in the sustainability of food styles depending on the neighbourhoods and role of foodscape
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Factors of sustainability of the food styles of typical neighbourhoods
• Food consumption– Nutritional quality (diversity indices, MAR index, NAR index)– Sanitary quality of food– Carbon cost of consumption– Vulnerability to price fluctuations
• Supply practices– Distance covered to buy (last km)– Level of private production (agriculture, stock farming)
• Processing and consumption practices– Importance of domestic cooking / eating out of the house, street food– Type of cooking and identity openness– Waste management: what is wasted and recycled
• Forms of food solidarity– With the agricultural/rural world– With populations in a precarious situation
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Methodology
• Urban region cut into typical neighbourhoods based on urban planning data and satellite maps
• Multi-disciplinary collective construction of the questionnaire based on prior qualitative surveys
• Survey on sample representative of each typical neighbourhood by means of closed questionnaire in several stages
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WP1 / T1.2. – Urban food cycle and metabolism
• Why the food cycle?– The “supply” side of the system + waste– Levers on which the cities can act (e.g. re-localisation)
• The food cycles combine models which are industrialised, distanced and concentrated to a greater or lesser extent (e.g. short / long circuits; large / small scale industry)
• Hypothesis to be tested: effects of distance (geographic, economic and cognitive) on sustainability
• An approach in terms of:– evaluation of the environmental and social effects of the cycle– comparison of alternative models for certain links in the cycle (agric.
production, cattering, waste management)
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Processing fo
r urban
market
Logistics
Bundling/unbundling
Wholesale
Retail sales
Markets, shops, supermarkets
hypermarkets
CONSUMERS
Catering
Wastecollection
Waste treatment
Out of home
Athome
Agri. Prod.
AGRICULTURAL PRODUCERS
Agri. Prod.
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Evaluation of environmental and social effects of urban food cycle and metabolism
• Appraisal of incoming flow area/out-going flow area (Barles & Billen)
• Employment: distribution by type of activity and sensitivity to new configurations
• Agricultural area necessary to feed the city• Relative weight of links for certain factors of
sustainability (e.g. waste, transport, etc.) with Life Cycle Assesment
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Comparative analysis of models by link in the food cycle
• Agricultural production models:– Intra or peri-urban / Rural under contract / traditional model
• Logistics models:– Wholesale market / Supermarket retailing platform
• Distribution models:– Supermarkets / Producer small markets / Groceries
• Catering models:– Central kitchen / Street catering
• Waste management models:– Centralised / decentralised
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Factors of sustainability of the models
• Selection of factors of sustainability relevant to each link according to the interest of city stakeholders
• Examples of factors of sustainability – Environment: GES, biodiversity, natural resources– Social: health, employment, inequalities– Economic: resistance to shocks
• Use of evaluation tools such as LCA already proven or to be tested
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WP1 / T1.3.: Regulations imposed by the city
• An approach through urban stakeholders: local authorities, associations, companies firmly rooted in the city, research, etc.– Identification of values shared by the networks of
operators relating to the means of constructing sustainability (e.g. frugality / green growth)
– Identification of factors of sustainability included or emphasised in public debate.
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Expected Surfood products
• Dialogue and diagnostic tools:– Models representing the urban food system: map
of operators and their influences; map of flows, employment, land required. These models can be used as supports for developing local policies.
– Tools for evaluating certain links in the food cycle.
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Surfood: laboratory cities
• Montpellier• Hanoi • Dakar • Tunis • Cali?
• Collaborative networks- Laboratory field - Experimentation of innovative solutions - Methodological exchanges
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The cities highlight different questions of sustainability. Examples:
• Dakar – Which models of urban waste usage for agriculture? (more or less
centralised)– Which distribution models? (mass-market retailing / markets)
• Hanoi– Which sanitary quality management models for vegetables? (Peri-
urban / Contracts with rural inhabitants)• Rabat
– Which models of city/country relationships?• Montpellier
– Which logistics models? (MIN / mass-market retailing platform)• Cali ?