Organic Food & Local Economic Development
Philip Cooke
Cardiff & Aalborg Universities
Generic Dedicated
Standardised
Specialised
FOOD
Organic Food (via supermarkets)Intensive food
Functional food & cook-chill processed Box schemes/
farmers market
Different ‘Worlds’ of Food
Generic Dedicated
Standardised
Specialised
FOOD/ Bioenergy
Conventional Food and Energy
PGI/ Renewables
Biorefineries/Hemp
Neutraciuticals
Cultech, Ovasort,Neem Tech
Aberdart/ Miscanthus
Food Transitioning to Bioenergy
IGER
California’s Jacobian Clusters
Clean TechBiotechnologyWirelessICTAgro-Food
Organic FoodWineFilm
Click for
IGER – Novel Agricultural Products Research
Germinal Holdings, Bristol
Germinal Holdings, Lincoln
IGER
IGER
SW Seed Ltd. Cambridge
Genus, Hampshire
Alltech, USA, Ireland &Worldwide
BPI Agri, London
R&D
SAs
Research Collaborations
Sanofi-Aventis Guildford
Advanta, Lincoln
Unilever, Cheshire
Genencor, Copenhagen
Alltech
Merial
Biotal, Cardiff Tesco
South Counties Foods
Dengie Crops
Dow Elanco
Monsanto Cultech, Port Talbot
Prya
Kemira, Helsinki
Molecular Nature
Spinout
Germinal Holdings N.I (2), RoI
Willow for Wales: Helyg i Gymru
Pembrokeshire BioEnergy Ltd
Know
ledge Application and E
xploitationK
nowledge G
eneration and Diffusion
Pembrokeshire Bioenergy Ltd• Grant from Pembrokeshire Coast National Park Sustainable Development Fund (2005)
• DEFRA Grant to develop and market carbon-neutral crops
• Miscanthus and Short Rotation Willow Coppice trials
50 farmers growing energy crops tosupply miscanthus & willow
Centre for Alternative Land Use (CALU)
Green Cluster Entrepreneurship: N. Wales
Madryn.co.uk
GWINLLAN
PADRIG
LLANBADRIG
VINEYARD
Hemp: 8 Farms
Car Door Panelse.g. Mercedes
Future Farmers of Wales140 Farms
Biofuels (e.g. BML), Functional Foods & Organics
Omega 3 Oils: Avocado, Camelina, Olive & Hemp Culinary Oils
HERBS FROM WALES
Broga
Organic Food Producers & Distributors
Cardiff
Aerospace Automotives Fibre Optics
Photovoltaics Electronics Agro-Food ©
Agro-Food (O)Arts & Crafts
WALES’JACOBIANCLUSTERS
©
North Jutland Organic & Conventional Food Clusters EcoCuisine• Danish Culinary Institute, HQ Aalborg• House of Taste – N. Jutland
– Training– Consultancy– Product Development
• Thisted, Lønstrup, Skagen – gourmet cuisine • Cuisine Courses in farm estates• Organic Farming-Ecological Retail Chain (Aarstiderne – Barrit, nr.
Velje, Jutland)• Women-Health-Food Network.Conventional-Intensive• Agro-Food Institute – Conventional Food.....Pigmeat Cluster
(problematic)• Intensive Indoor Feedlot Production, Intensive Antibiotic Utilisation• Effluent Surplus Despite Effluent Biomass Heating Schemes• Aerial Ammonia Pollution, Ornamental Horses in Fields, Few
Organic Pig Farms
Clean Tech Biotechnology
Wireless Agro-Food (Organic)
Agro-Food (Conv.) Furniture
Fashion Engineering (Fish)
Engineering (Pipes)
N. Jutland’s Jacobian Clusters
4. Some 40% of Freight in UK is Food: Similar Elsewhere
UK Food Transport Carbon Footprint
5. Local Agro-food Producer Clusters: S. Germany
Stockholm’s local food cluster network
The Dogma Organic Project, Copenhagen
• Dogma means ‘rule’• The rule is 75 % of the foodstuff used in the
kitchens of the municipalities and canteens must be organic by 2008. This means:
• Day-care centres • 24-hour care centres • Canteens • Residential homes • Schools
The rural-urban relational space
• Copenhagen city council spends €25 million ($30 million) on food annually
• Local procurement creates an attractive market for organic farmers
• Accordingly this builds a stable foundation for further organic development
• Politically, it shows the City of Copenhagen talks and acts seriously about being a “locomotive” for sustainable urban (& rural) development
• Aim is to make food organic within the existing food budgets. This if work routines and food habits are changed together
• Policy for post-school education of kitchen personnel
Results: Copenhagen
• Reorganization to organic food has been accomplished
• 410 of the 517 day-care centres in the City of Copenhagen have been reorganised
• 35 24-hour care centres reorganised by end of 2006equivalent of 75% now organic
• 40 out of the city’s total of 53 canteens and community centres reorganised – 76% organic end-2006
• In 45 out of 65 of the city’s total of 65 primary and lower-secondary schools it is now possible to buy a healthy lunch from school booths
• The lunch served in these schools is at least 60 % organic
’Food & Climate,’ Malmø, Sweden
• Based on free meals (as usual in Sweden)
• Linking with curriculum
• Aiming at 75% organic
• Linking with climate effects of food consumption and sustainability
• Based on local school food preparation
http://www.malmo.se/skolautbildning/skolmat/ekomatiskolan.4.d2883b1066e2aee8a80003130.html
Rogaland-Stavanger Culinary Innovation Platform
AquacultureResearch
Gastronomisk Institutt
‘Meat and Drink Arena’
University of StavangerHospitality and Tourism Management
Research on Omega 3 Food Enrichment
Regional, National and Global Supplier Industries (e.g. Horticulture, Organic Seafood and Meat, Non-organic Food, Ceramics, Wine, Beer and Spirits, Equity Finance, Culinary Law and Logistics, Chilling and Freezing, Restaurant Design)
Food Science Training Food High School Training
Government of Norway
Innovation NorwayRegions and Counties
Gourmet Chefs, Sommeliers & Waiters
Bocuse D’Or European Cuisine Championships, “Buffet”Chef, “Young Chefs” Competitions, “Green Fair, Gladmat, Food & Wine Festivals
Gourmet Restaurants ”Fusion” Restaurants Etc.
Stavanger-Rogaland ”Norway’s Finest Culinary Cluster”
Northern California
Alice Waters Executive Chef and Owner Alice Waters graduated from the University of California at Berkeley in 1967 with a degree in French Cultural Studies, and trained at the Montessori School in London before spending a seminal year travelling in France.
Alice opened Chez Panisse in 1971, serving a single fixed-price menu that changes daily. The set menu format remains at the heart of Alice's philosophy of serving only the highest quality products, only when they are in season.
Over the course of three decades, Chez Panisse has developed a network of mostly local farmers and ranchers whose dedication to sustainable agriculture assures Chez Panisse a steady supply of pure and fresh ingredients. Alice is a strong advocate for farmer's markets and for sound and sustainable agriculture. In 1996, in celebration of the restaurant's twenty-fifth anniversary, she created the Chez Panisse Foundation to help underwrite cultural and educational programs such as the one at the Edible Schoolyard that demonstrate the transformative power of growing, cooking, and sharing food.
Among Alice's many board affiliations, she an International Governor of Slow Food, a Visiting Dean at the French Culinary Institute, an Honorary Trustee of the American Centre for Food, Wine and the Arts in Napa, and Board Member of the San Francisco Ferry Plaza Farmers Market. Alice is author and co-author of eight books. She was named Best Chef in America by the James Beard Foundation in 1992 and Cuisine et Vins de France listed her as one of the ten best chefs in the world in 1986.
Daylesford, a top organic farm shop
• Organic restaurant of the year - Daylesford Organic Farmshop in Daylesford, Gloucestershire.
• The judges commended the use of “First class, seasonal ingredients” and “varied, well-prepared dishes”
• ‘….on to the enticing display of fruit and veg, where I buy a few heads of crisp purple broccoli, tiny Italian vine tomatoes, a stick of lemongrass and a knob of ginger….. organic Monmouth coffee to finish’
Conclusions
• Organic food sales rise 205 peer year in EU and US• Consumer concerns about Food Quality (BSE, E-coli,
Salmonella,etc.), • Concerns also Pesticides, Herbicides, Fungicides,
Chemical Fertilizers, Food miles/kilometres – climate change (food-biofuels issues)
• Organic clusters occur in ‘oppositional spaces’ to Conventional Food
• Enlightened Cities are taking the lead in supporting ‘localised and organic food networks’
• Helping to integrate city and country/urban and rural once again
