Working socially with food surplus. Good practices in ... · Working socially with food surplus....
Transcript of Working socially with food surplus. Good practices in ... · Working socially with food surplus....
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Working socially with food surplus. Good practices in Flanders-Belgium
Conference 7 july 2014
Food Donation: Fighting food poverty and adressing food waste
European Economic and Social Committee
With support from
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What is KOMOSIE?
Federation of environmental enterprises in the social economy
(KOepel van MilieuOndernemers in de SocIale Economie)
We represent and support non-profit enterprises that have triple objectives:
▪ Environmental protection via reuse - waste prevention
▪ Create and maintain social employment
▪ Meet the needs of people in poverty
Better known as the federation of:
▪ Reuse centres (’94)
▪ Energy savers (’07)
Since 2013 active around the issue “food loss/waste/surplus”
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Our ambition with regard to food surplus on the long run
The development and support of a network of companies and organizations that provide for the supply, storage, processing and distribution of food surpluses through various channels, on a food-safe and financially viable way including the creation of sustainable jobs in the social economy with a value for people in poverty and support from all actors
within a favorable policy framework at various levels!
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Our goals
Support organisations to use food surplusses for social innovation and poverty reduction
Environ-ment
Social employment
Poverty reduction & well-being
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Our multiple actions in 2014 - 2015
1. We act as an expert center in “Working socially with food surplus”
▪ Information sharing, individual help desk
▪ Initiator days every 3 months + collective coaching
2. We bring together different actors in the sector of food aid and social economy to exchange experience and to build partnerships
▪ Learning network every 1 ½ month; Work group Restaurants
3. Representation & advocacy (policy follow-up & recommendations)
4. We stimulate cooperation and info-exchange between offer and demand side, e.g. by a web-application to do food donations
5. We develop concrete business plans to be implemented by the social economy for the valorization of food waste
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Good practice 1: Social grocers
Products are sold at low cost in shop-formula + meeting point
Demand driven Target people can become
collaborators Food surpluses from local
supermarkets, … + low priced products from farmers …
Figures for Flanders: 21 social grocers Number of families reached in
total: 5.554
Source: Leren Ondernemen vzw - Leuven www.socialekruideniersvlaanderen.be
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Good practice 2: Social restaurants
• Cook meals for people in need or mixed public
• Some collect mostly fresh products of supermarket 1 tot 3days befor exp. date • Eg. >25% of the meals
made of donated food
• Guide:http://fr.coduco.be/pdf/Recup_alimentaires%20definitieve%20versie.pdf
Figures for Flanders: >100 social restaurants >60% create social
employment many volunteers
Source: Leren Ondernemen vzw - Leuven
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Good practice 3: Coöperation with vegetable-auctions from farmers
Responds to request for more fresh and healthy products
Cooperation with 2 main auctions: BelOrta + REO
▪ Organisations can pick up vegetable-surpluses directly at auction or at centralised collection point (Food Bank W-Fl.),
Supported by cooking lessons and training on healthy food by several organisations (Welzijnsconsortium South-West-Flanders, resto of Goed Gevoel vzw ...)
Figures for Flanders: o 3 main vegetable - auctions o About 65 organisations (can)
collect fresh products there o Still large potential for more and
better coöperation
Source: Sociaal aan de slag met voedseloverschotten – Lief Vandevoort – 2013
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Good practice 4: Do-it-your-self book of the Flemish Government
Launched on public event April ‘13
On the initiative of the Flemish Minister of poverty reduction
Best practices
Tips & tricks
Download a Dutch e- or paper version on http://www4wvg.vlaanderen.be/wvg/armoede/nieuws/Paginas/Sociaal-aan-de-slag-met-voedseloverschotten-verslag.aspx
Source: Sociaal aan de slag met voedsel-
overschotten – Lief Vandevoort – 2013
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Good practice 5 Commitment declaration on food loss in Flanders
Initiative of Flemish Government + food chain federations (2014)
Cascade of value retention ~ food waste hierarchy as guidance
About 2nd stage:
Prevention
Donate & feed people in need
Feed livestock
Compost /energy
Dispo-sal
“We strive for sustainable partnerships with social actors on food aid to support working socially with food surplus”
Source: www.feeding5k.org/businesses.php
www.vlaanderen.be/landbouw/voedselverlies
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Good practice 6: Common vision by the Learning network
All (different) types of food aid related organisations are present
▪ Belgian Federation of food banks
▪ Social grocers
▪ Social restaurants
▪ Social (economy) organisations active in food aid
▪ Charity organisations
May 2014 : elaboration of a COMMON vision and detailed policy recommandations
▪ Identifiying their common needs for structural support
▪ Transcending their individual differences
▪ Signed by 15 organisations of different types
English/Dutch version: www.komosie.be > thema’s > voedselverlies
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Thanks for your attention!
More info:
www.komosie.be > thema’s > voedselverlies
Etienne Rubens & Hilde Van Duffel
project collaborators Food loss
Tel: +32 32 81 03 30
KOMOSIE vzw, Uitbreidingstraat 470, 2600 Antwerp, Belgium
With support from