O slideshow foi denunciado.
Utilizamos seu perfil e dados de atividades no LinkedIn para personalizar e exibir anúncios mais relevantes. Altere suas preferências de anúncios quando desejar.

Good Food Strategy - Joséphine Henrion

534 visualizações

Publicada em

Presentation on "Towards a sustainable food system in the Brussels Capital Region" at the 2nd Meetings Go Green Workshop, on Reducing Food Waste & Organic Waste Sorting "Saying Goodbye to Food Waste: Is It Possible?".

Publicada em: Educação
  • Seja o primeiro a comentar

  • Seja a primeira pessoa a gostar disto

Good Food Strategy - Joséphine Henrion

  1. 1. GOOD FOOD STRATEGY TOWARDS A SUSTAINABLE FOOD SYSTEM IN THE BRUSSELS-CAPITAL REGION 03/02/2016 1
  2. 2. 2/03/2016 2 GOOD FOOD Methodology
  3. 3. METHODOLOGY: 1. CO-CONSTRUCTION PROCESS 1) 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 2/03/2016 3
  4. 4. METHODOLOGY: 1. CO-CONSTRUCTION PROCESS 2) CO-CONSTRUCTION WORKSHOPS WITH LOCAL STAKEHOLDERS (2015) • 31 March 2015: – upgrading/inventory – exhibition – discussion of a vision – discussion of a logo 2/03/2016 4
  5. 5. METHODOLOGY: 1. CO-CONSTRUCTION PROCESS 2) 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 2/03/2016 5
  6. 6. METHODOLOGY: 2. FINALISATION • July-October 2015 – Bilateral meetings – Drafting • 17/12/2015 – Government approval • 25/01/2016 – PR launch 2/03/2016 6
  7. 7. 2/03/2016 7 GOOD FOOD Guiding principles and regional intervention model
  8. 8. 2/03/2016 8 GUIDING PRINCIPLES Inclusion Exemplary character of public authorities Partnership Behavioural change Empowerment
  9. 9. 2/03/2016 9 REGIONAL INTERVENTION MODEL • The strategy: • is based on the stages of behavioural change • uses local stakeholders • uses existing systems • Agenda 21 • QDC
  10. 10. 2/03/2016 10 GOOD FOOD Strategy
  11. 11. A SEVEN-POINT STRATEGY 1. Increase local sustainable food production 2. 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" culture 5. Reduce food waste 6. Design and promote the food systems of the future 7. Ensure strategic implementation 2/03/2016 11
  12. 12. 2/03/2016 12 POINT 5 REDUCE FOOD WASTE
  13. 13. 2/03/2016 13 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!
  14. 14. 03/02/2016 14 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
  15. 15. 2/03/2016 15 REDUCE FOOD WASTE AT THE SOURCE ACTION 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.
  16. 16. 03/02/2016 16 In households: Carry out a pilot action for the local promotion of surplus food not consumed by households ACTION 2 PROMOTE UNSOLD/SURPLUS FOOD
  17. 17. 2/03/2016 17 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.

×