gent en garde an urban food policy for ghent...gent en garde an urban food policy for ghent katrien...
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![Page 1: Gent en garde an urban food policy for Ghent...Gent en garde an urban food policy for Ghent Katrien Verbeke Food Policy Coordinator, City of Ghent](https://reader033.vdocuments.site/reader033/viewer/2022041803/5e52ee98894ca0371123e1c1/html5/thumbnails/1.jpg)
Gent en garde an urban food policy for Ghent
Katrien Verbeke Food Policy Coordinator, City of Ghent
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A local eco-system for food
production
distribution
consumption
waste treatment
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A more visible, shorter food supply chain
• Improve access to local markets for producers
• Bring consumers and producers closer together
• Space for food production
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More sustainable food production and consumption
• Individual, shared or professional
• Safe production
• Local, organic, fair trade, vegetarian, seasonal, …
• Sustainable public procurement
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Stronger social value for food initiatives
• Access to affordable, sustainable, healthy food
• Education and knowledge building
• Social cohesion
• Social employment
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Reduce food waste
• Less leftovers wasted
• Awareness around smart buying, storage and preparation of food
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Reuse food waste and maximize its potential
• Improved waste collection of fruit & vegetables
• Smart reusage of fruit & vegetable waste
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Overarching trajectories
• Food policy council
• Online platform on sustainable food
• Networking, exchange
• Matchmaking
• Policy recommendations at different levels
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Food procurement
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Thursday Veggieday
• ° 2009
• Citizens:
3 out of 4 in Gent knows Thursday Veggieday
1 op 3 participates regularly to Thursday Veggiedag
1 out of 6 is parttime vegetarian and eats vegetarian at least 3 times a week
1 out of 5 has a low meat consumption level (doubled)
• Restaurants (‘vegetarian capital’)
• Schools: importance of tasty veggie meals
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Public procurement of sustainable food & catering
school and nursery meals
sandwiches
ingredients hotel &
catering school
school milk, coffee and tea
employee restaurant
exploitation of city-owned restaurants
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General principles for sustainable food procurement
vegetarian
animal welfare
sustainable fish
food waste
organic
fair trade
local
seasonal
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Cross-departmental multi-stakeholder work on sustainable food
Schools/nurseries meal request
Service & Logistics
Offer development
Procurement: legal support
Environmental dpt: sustainable food guidelines
Health dpt: health
guidelines
North-South: fair trade
Facility dpt: infrastructure
+ kitchen staff
UGent
INNOCAT
Flemish Government
Suppliers EVA
Bioforum Cities
…
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The future of food procurement?
CONSULTATION SESSIONS WITH STAKEHOLDERS,
EXPERTS AND MARKET
dioxin en pcb’s?
insects?
child poverty?
ethics and fair trade?
organic?
local food and local cooking?
sugar, colouring, flavouring,…?
social economy?
food waste?
other public partners? quality?
halal, koosjer, vegan,…?
cooking style?
own staff?
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Thank you!