for a transnational sustainable food for a transnational sustainable food
management strategy management strategy
Because 1/3 of the food produced in the world each year
ends up in the bin, having not served its purpose …
We do act!
24/10/2012 Elisabeth TAUPINART
Public hearing EESC Brussels Environment (IBGE-BIM)
Programme INTERREG IVB Europe du Nord-Ouest 2010 –2013
GreenCook objective
�To reduce food wastage in north-west Europe
� by the work both on consumer behaviour and the optimisation of the food offer
� by the development of innovative strategies to influence the consumer and cook relationship to food
� by the involvement of all stakeholders in the food supply and consumption chain (multi-sectoral partnership).
� by coming-up with show-cases to inspire others
� At home, in the kitchen : � general & precarious households or groups
� In the restaurant, in the company canteen : � catering professionals, social restaurants
� In the school canteen : � teachers and pupils, cooks , decision-makers
� At the supermarket : � producers, retailers; food banks,
GreenCook targets : 4 places & key stakeholders
A multi-sectoral, transnational partnership
�Public local and regional waste authorities :
Brussels Environment, Artois Comm., AV Ludwigsburg
�Packaging producers and users
Fost Plus
�Public authorities with competencies related to highschools andunderpriviledged
Conseil Régional Nord-Pas de Calais
�Supermarkets
GREENTAG – E. Leclerc�Research Institutes
CRIOC, Univ. Stuttgart, Univ. Wageningen �Restaurants
[Euro-Toques] De Proeftuinen, Sustain
�Multi-stakeholder participation organiser
Espace Environnement (Lead Partner)
Food wastage avoidance
CoP1 EnableProducing facts & figures, relevant methods & tools
for individuals, out-of-home food professionals, packaging
designers, social workers & household coaches to avoid
food wastage
CoP3 EngageEmbedding good practices
for food wastage avoidance
by mobilising
GreenCook Ambassadors
and networking at a large scale
CoP2 ExemplifyTesting innovative sectoral approaches and lobbying to
validate European models of sustainable management of
food
CoP4 EncourageAssessing results to determine
GreenCook standards for food
wastage avoidance strategies & to
reward good practices of
professionals and households
Action plan based on 4 Communities of Practice
� Weekly food wastage(kg)
07.03 11.03 15.03 19.03 23.03 27.03 31.03 04.04 08.04 12.04 16.04 20.04 24.04 28.04 02.05 06.050
1
2
3
4
5
6
7
Datum
Ge
wic
ht [
kg]
At home : champion households (15 ���� 40)
� Reasons for wasting food:
16%
30%
22%
3%
17%
13%
Best before date
Storage
Other
Over cooking
Bad quality (purchase)
No appetite
At home : champion households
� ISWA: Smart Food Saving Portal 2.0 � internet portal to record data (purchase & wastage) + tips (recipes, agenda, etc.)
� Artois Comm.: providing inhabitants with guidelines to avoid food wastage at home, when shopping, stocking, elaborating menus, up to the management of leftovers.
� Brussels Environment: Awareness raising campaign (brochure, videoclips, posters, no waste spoon, engagement-stands, quizz), cooking courses
� CRIOC : Citizen Parliament, nov. 2011 in Brussels
At home : awareness-raising
At home: écoles de consommateurs
� Network supported by Conseil Régional Nord-Pas de Calais
� 25 Ecoles des Consommateurs, some 600 participants
� 1 year to create practical tools for other households
� Test in progress • Measuring cup
for pasta, cereales, beans
• Food flower
In the supermarket: awareness-raising
�Leclerc in Templeuve, Wattrelos, Lille�Raising awareness of consumers
> Posters in supermarkets : not seen! > Information stand in the shopping mall
�GREENTAG : Partnership with Red Cross for giving out food
�WUR: pilot with Salvation Army to link supply with menus & flexibility in preparation and cooking process
�BRUSSELS: evaluation on-going of pilot project to divert unsold fresh products to charities and social restaurants
In the supermarket: partnership with charities
�BRUSSELS: project on-going to see feasability of reprocessing some products for social restaurants
�GREENTAG Project : > audit of food wastage (in kg)> smoothie & soup bar
In the supermarket: reprocessing food
� Stand Local producers:- For signatories of the Alliances
Locales Charter, possibility to run an info stand
- Presentation of products (tasting), of production process, …
� Stand Chamber of Agriculture:- Exhibition on organic products
produced in NPDC� Stand GreenCook :- Exhibition on how ALLIANCES
LOCALES works, and on short supply chains
- Box for competition game: « Leftover cooking »
� Stand CoachCarbone :- Interactive terminal to discover the site
www.coachcarbone.org- Stand for the Press
In the shelves In the shopping mall
Divers Stands
In the supermarket: partnership with local producer s
�Competition between neighbourhoods
� In supermarkets: > raising awareness and informing > recruiting volunteers to measure and reduce food wastage
In the supermarket: food battle
In the restaurant: training ambassadors
�12, very varied, GreenCook Ambassadors (small restaurant manager to teacher in professional school)
PREPARATION CUSTOMERS
80 % 20 %
Vegetal origin Animal origin Bread Plates
55 % 25 % 6 % 14 %
In the restaurant: measuring food waste
In the restaurant: GreenCook Trophy - Baron Pierre de Romeyer competiti on
In the catering: finding tailor-made solutions
� Hospital catering: ordering on demand> Service on the spot and choice of portion size
> From 36-48% of meals wasted to 2,2%
� Social restaurant in Brussels> Cooking with the customers (cooking courses, planning)
> Adapting portion size and cooking leftovers
� Catering companies: monitoring and creating solutions:> 5 catering companies / 25 + 175 locations
> In-depth interviews to analyse internal logistics, assortment , contract issues, waste experience, location parameters
> Measurement & analysis of waste per type of products (soup, salad bar, milk…)> Corrective measures
In the catering: finding tailor-made solutions
� Catering for elderly Brussels> Initial audit
> Communication between cooking and nursing team
> Recipes index cards> Adapt portion size
> Reservation system needed
©DieterTelemans
� Catering in kindergardens: > Measurements of the food waste
> Involvement all staff, parents> Adapting stock management and
� Collective catering: training cooking staff + action plans (next slide)
At school: awareness & management
� Awareness: Food waste challenge > 5 schools – 14 months
> All stakeholders involved…
> Surveys parents, pupils, canteen staff (by pupils)> Participative audit to lmeasure
> Awareness raising of target groups
> Action plans – 17 actions from information to organisation ©DieterTelemans
� Management: training cooking staff (NPDC & Brussels)> 10 pilot highschools NPDC + schools in Brussels
> Initial audit> Individual & collective support + training
> Exchange meetings to discuss problem and good practices
> Action plan : development & start implementation
� � 2 approaches that are complementary
Transnational cooperation at 12
� Living labs
> By sector / / pilot projects
> small groups
� Transnational cookbook
� Smart Food Saving Portal
� Ad hoc thematic working groups
> Working group on Figures of Food wastage + definition
> WG on common methodology to measure food waste in out-of-home catering
Where are we know ?
Thank you for your attention !Thank you for your attention !
For more information
www.green-cook.org
Sophie Marguliew (project manager)
Nathalie Ricaille (communication manager)
Espace Environnement
