Leveraging on public procurement to foster behaviour changeOrganic food in public canteens

Ulrike STOCKER

City of Vienna/Austria

ulrike.stocker@wien.gv.at

www.umweltschutz.wien.at/abfall/lebensmittel

An URBACT II Thematic Network - Sustainable Food in Urban Communities

URBAN FOOD STRATEGY MIXSustainable Food Workshop for European Cities

Goal in the Vienna Climate Protection Programme 2010 - 2020: to raise the amount of organic food to 50 % (at least 30 %)also more seasonal, regional foodstuff and less meat

Binding criteria by the EcoBuy Vienna Programme:

.) at least 30 % of the foodstuff from organic farming (purchase value), certificates are necessary.) vegetables and fruits mostly seasonal and from the region.) beverages, vegetables and fruits only in reuseable packagingIt is to be ensured that information is given to the user: reasons why organic farming is better than conventional farming and the advantages of seasonal and regional products

Demands for the naturally good plate:•) at least 1 component from organic farming •) seasonal products•) less meat and from ethical husbandry•) fish from organic or sustainable fish farming (not from red list)www.umweltberatung.at/natuerlichgutteller

Measures in the Kwp: reorganization of processes change from buffet to served meals sensitization of the personnel and information of the elderly people3-4 times a week offering the „Naturally good plate“ Cooking book with recipesFurther result: 203.260 kg less waste (2010)

Viennese houses for retired people (Kwp):31 residential houses with full board (8.800 persons, 28.000 meals/day, 30 % organic food)

Actual percentages of purchase value of organic food:

•Viennese houses for retired people(KWP): 30 % (fresh kitchen)•Vienna Hospital Association: 32 % (various forms)•Schools: 40 % (cook & chill, cook & freeze)•nursery schools: 51 % (cook & chill)

Further measures:Studies, pilotprojects

Information: folder, internetWorkshops for whole staff Inform the decision makers

Vocational training