1. URBAN FOOD STRATEGY MIX
Sustainable Food Workshop for European Cities
ENJOYING governance
considering how to foster behavioural change and grant
access for all to more sustainable diets
Stephanie Mantell
Brussels Environment, Belgium
urbact@environnement.irisnet.be
http://urbact.eu/sustainable-food
An URBACT II Thematic Network - Sustainable Food in Urban Communities

2. 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)
An URBACT II Thematic Network - Sustainable Food in Urban Communities

3. 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)


4. …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).

5. “Enjoying”: promoting sustainable food
consumption (public & private)
Caterers – improved menus and procedures for canteens & restaurants
Communities – buying and cooking support for families, low-income
households & multi-ethnic communities
Children & young people – school gardens, farm visits, cooking
Young entrepreneurs – providing food business opportunities
Research – economic & environmental challenges, impacts, solutions

6. New eco-kitchen:
35,000 meals per day
Aim: 100% organic meat
Scale & impacts of
different public sector
catering interventions
‘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.

7. Growing food
together
Buying together
Many ways of increasing
community involvement
in fun & inspiring practical
activities – changing
behaviour, social links
Eating together
Cooking
together

8. Social Inclusion - Lyon
Social & inclusive grocery shop
Access to basic & sustainable products
Solidarity between members: 2-price system

9. Collective marketing by
labeling clear criteria
Mediasupported
campaigns &
events
Tools for informing &
engaging the public
in collective action
Local
currency

10. Passing the floor…

11. 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?
An URBACT II Thematic Network - Sustainable Food in Urban Communities

12. 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)
An URBACT II Thematic Network - Sustainable Food in Urban Communities

13. ENJOYING
Table discussions (45 min)
1.What message to convey to citizens about
(sustainable) food to engage them & change behaviours?
multiple ways: raising awareness by visuals with concrete CO2 impacts (does not talk to
everybody)
Health / environment / savings (not 1 message most effective for all)
Focus on enjoying rather than guilt ("bad for the planet...")
Food festivals & events ==> joyful sharing moment
Eating well will make you feel better
Food as catalist for social cohesion
Don't go for 100% (full organic, full vegetarian)
Eg eat meat less often, but better meat
Encourage each individual to build own norm
Putting some traditions into question (food)
Fat tax drink tax
An URBACT II Thematic Network - Sustainable Food in Urban Communities

14. ENJOYING
Table discussions (45 min)
How can cities reduce food poverty and spread
sustainable food practices across ethnic communities?
›Steve Mariott:
define food poverty, explore how you communicate with ethnic communities & how you
engage them in Sustainable practices, how to make use of food that is past it's use
›GP: definition including education and cooking schools (being used to only packaged
food)
›Engage with ethnic groups: bridge through someone who is part of that culture, identify
and engage community leaders,
›Gent : including food in refugee support programme; promote exchange between cultures
around food.
›Point of attentioni n Greece, Emergency response through donations from food banks
does not adress the SF agenda,
An URBACT II Thematic Network - Sustainable Food in Urban Communities

15. ENJOYING
Table discussions (45 min)
How to leverage on public meals served in canteens &
education to foster more sustainable practices/behaviour
change
Mark Stein: critical are the persons who purchase who draw up the tenders within the
constraints of EU legislation at different scale
Meat: reduce quantity improve quality/ organic %
Vegeterian days
Need properly trained cooks to have scope for improving the diet
Educate children & parents (visit local farm) School competition for food waste prevention
rewarded by pancakes
Promoting local supply (fresh, unpackaged
Warning : Centralised kitchen was failure in UK – food tastes like cardboard
Kitchen in schools improves communication & quality
Encourage small local suppliers (talk to them before the tender, adapt the menus, break up
contracts in lots, encourage platforms to collaborate, separate distribution & supply)
An URBACT II Thematic Network - Sustainable Food in Urban Communities