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

[email protected]

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)


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?


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)


?

2 enjoying-intro-stephanie

Education