good food strategy - joséphine henrion

GOOD FOOD STRATEGY

TOWARDS A SUSTAINABLE FOOD

SYSTEM IN THE BRUSSELS-CAPITAL REGION

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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.