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GreenCook – Transnational strategy for sustainable food management ARTOIS COMMFight against food wasting inside household
TERRITORIAL CONTEXTThe « Communauté d’Agglomération de l’Artois » gathers59 communes206 000 inhabitantsIn 2009160 000 tonnes of municipal waste69 900 tonnes of Residual Household Waste (RHW) 15% of putrescible waste (peels, bread, meats, …) 1 échantillonMODECOM ADEME 2009 20% of RHW composed of food waste 2
GENESIS OF THE PROJET Will to pursue politics for waste prevention Fight against food wasting during the entire production chaine Lessening the ecologic imprint of the collectivity and its users Limiting costs related to the gathering and the treatment of waste Keeping the purchasing power of a population already fragilized => avoidance Faculty to reduce significantly RHW, real impact onenvironment 3
DIFFICULTIES OF THE PROJET Learning of new habits by the inhabitants of consuming of food management Based on general awareness of induced costs of induced risks for health and environment Necessity to summon up all possible partners Consumers, users Consumers associations, charities, … Public and private establishments,… Mass market, … 4
RAISING INHABITANTS AWARENESS Washing is throwing away food that should have been eaten begun out of date rests of meals Comes from a bad management of purchases of storage of cooking food of rests of meals Raising awareness of inhabitants concerning food waste and itsconsequences 5
CHANGING BEHAVIOURChanging behaviour /measuring impacts Gathering at the closest possible the arguments Showing local example Comprehending the impact of lead actions inquiries on consumers behaviour inquiries on household perception on food waste Inquiries T0 et T+1 pilot project on families witnesses Measuring the possible lessening of waste within the household 6
CHANGING BEHAVIOURRaising household awareness Public meetings, conference discusses Inhabitants, associations, staff,… Information pits Supermarkets, demonstrations,… Cooking lessons for rests of meals Associations Competition based on « cooking rests of meals » and publication of a book of recipes Promotion of short runs Fresh and seasonnal produces 7
CHANGING BEHAVIOURRaising household awreness Publishing information documents Shopping list notebook Advices to buy with reason Advices to store food Help for reading consuming deadline Recipes to cook rests of meals Seasonnal calendar 8
TRANSNATIONAL INTERRACTIONSIntegration during the project in its entireness of the approaches, datas and tools developped by the partnersWorking with the consumers schools which are already engaged within theCRNPC projectAsking Euro-Toques to find a local cook concerned by the projectExperimenting on our area of all the approaches useful to the partnership obtaining datas, experimenting tools, project or message, experimenting evaluating and calculating methods of research universities 9