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GOOD FOOD STRATEGY
TOWARDS A SUSTAINABLE FOOD
SYSTEM IN THE BRUSSELS-CAPITAL REGION
03/02/20161
01/05/2023
2
GOOD FOOD
Methodology
METHODOLOGY:1. CO-CONSTRUCTION PROCESS1) URBACT – sustainable food for Urban Communities (2013/2015)
• International exchanges• Local exchanges• Local action plan
– Create/improve knowledge– Define a common vision– Develop a visual/slogan– Assess and rank the collected actions– Follow a participative process
-> feed into a "towards a more sustainable food system" strategy
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METHODOLOGY:1. CO-CONSTRUCTION PROCESS2) CO-CONSTRUCTION WORKSHOPS WITH LOCAL STAKEHOLDERS (2015)
• 31 March 2015:
– upgrading/inventory– exhibition – discussion of a vision– discussion of a logo
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METHODOLOGY:1. CO-CONSTRUCTION PROCESS2) CO-CONSTRUCTION WORKSHOPS WITH LOCAL STAKEHOLDERS (ctd.)
• May-June 2015– Five workshops (production, supply and demand)– More than 100 stakeholders– Brakes and levers– Operationalisation– Prioritisation
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METHODOLOGY:2. FINALISATION
• July-October 2015– Bilateral meetings– Drafting
• 17/12/2015– Government approval
• 25/01/2016– PR launch
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GOOD FOOD
Guiding principles and
regional intervention model
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GUIDING PRINCIPLES
Inclusion
Exemplary character of public authorities
Partnership
Behavioural change
Empowerment
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REGIONAL INTERVENTION MODEL
• The strategy:• is based on the stages of
behavioural change • uses local stakeholders• uses existing systems
• Agenda 21• QDC
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GOOD FOOD
Strategy
A SEVEN-POINT STRATEGY
1. Increase local sustainable food production2. Support relocation and the transition to a more sustainable
supply for all 3. Support the transition of the demand for all 4. Develop a sustainable and desirable "Good Food" culture5. Reduce food waste6. Design and promote the food systems of the future 7. Ensure strategic implementation
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POINT 5
REDUCE FOOD WASTE
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Priority of the strategy =
1. Reducing this waste at the source
2. Then recovering and reusing unsold produce.
Objective: to achieve a 30% reduction in
food waste by 2020
FOOD IS EATEN, RECOVERED OR TRANSFORMED!
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REDUCE FOOD WASTE AT THE SOURCE
In households:
• develop practical information tools• offer people "Good Food" training that
includes combating waste.
In canteens
• Integrate and improve the fight against waste in the "Good Food canteens" programme
• Develop educational tools for schools
ACTION 1
Objectives for 2020• 40% reduction in household waste; • 40% reduction in food waste in collective
public kitchens• 100% of public canteens have introduced
at least one action to reduce food waste
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REDUCE FOOD WASTE AT THE SOURCEACTION 1
In restaurants
Promote the rest-o-pack through a pilot action that will include around 50 restaurants (mid-February 2016)
In shops
Encourage and help supermarkets to do more to reduce waste. Objectives for 2020
50% of supermarkets in the Brussels-Capital Region have introduced actions to reduce food waste at the source.
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In households:
Carry out a pilot action for the local promotion of surplus food not consumed by households
ACTION 2
PROMOTE UNSOLD/SURPLUS FOOD
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RECOVER UNSOLD FOOD
Through food aid organisations• Support the introduction of
local initiatives to recover unsold food
• Promote existing tools for matching the supply of surplus food to the demand from beneficiaries
• Support the introduction of unsold food transformation projects
ACTION 2
Objective:• By 2020, 100% of supermarkets in the
Brussels-Capital Region work with at least one food aid association to recover unsold food.
• Achieve a 25% increase in the volume of unsold food transformed annually in Brussels.