Handbook CREATING SPACE FOR SUSTAINABLE FOOD SYSTEMS IN URBAN COMMUNITIES - Practical approaches and examples for cities
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Handbook
CREATING SPACE FOR
SUSTAINABLE FOOD SYSTEMS
IN URBAN COMMUNITIES
Practical approaches and examples for cities
Based on experiences from
URBACT II Thematic network
Sustainable Food in Urban Communities (2012-2015)
DAY LIFE OF MORE RESILIENT
FINDING SPACE FOR EMERGING
CITIZENS
ECONOMIC ACTIVITIES AND Landwinkels, shops at the farm gate
FOOD-RELATED SUSTAINABLE
Faro DOC from the Cuppari high school
ENTREPRENEURSHIP IN THE
CITY
ABOUT THE AUTHORS
Landwinkel is a national organization supporting farmers in opening
shops at the farm gate. Landwinkel works as a co-operative, pooling
Passionate staff from the Cuppari agriculture high school imagine a products from local farms so that each outlet offers not only its own
strategy to face school budget shortage: from teaching wine produc- products produced on site but all the products produced locally by the
tion they pass to producing quality wine with the launch of a new faro network of local farms. Landwinkel also provides commercial and
DOC high quality wine and 12000 bottles to be sold the first year. They merchandizing support (i.e. branding, packaging, shop design, infor-
also open a local wine tasting area and plan to facilitate direct access mation and advertisement material…) greatly facilitating farmers'
Recovering food production for tourists from cruise ships passing through the Messina strait. ability to have their own shop and attracting customers to the out-
skirts of the city where they are mainly located.
in the outskirts of Ourense
Food challenge for families in Brussels
1.3
Since 2009, the city council has been encouraging an experimental Facilitating the development
of a new shopping scene with
project pooling unused land for market gardening. The organisation
of such an innovative project relies on cooperation between inhabit-
Core text of this Handbook Forstering
been written by: has
ants that would lend or rent allotments to new farmers of different
kinds: urban citizens that want to grow food or need complementary
incomes, unemployed people, hobby farmers, etc. In order to ensure 1.2 innovative models of inter- The "Food challenge” is an initiative of Etterbeek (one of the 19 mu-
nicipalities of the region). It has been financed by Brussels Environ-
ment sustainable development agency of the Region in the context of
market access and drive this suburban food production the munici-
the emergence of
pality focuses on the rehabilitation of two traditional markets as 'food mediation between local food the call for sustainable food projects in 2011. The idea was to create
positive dynamics around sustainable food by empowering families to
François Jégou (Lead expert)
producers and city dwellers.
hubs' for the population of the city, developing social life around the become ambassadors of the topic. During 6 months, 12 households
new urban food businesses
tradition of small bars, restaurants within the market offering free
public transport access for customers coming to shop at the local
markets.
were involved every fortnight in activities such as cooking classes,
tasting workshops, etc. Behaviours and view on food quickly evolved.
with hybrid value creation
Joy Carey (Thematic expert)models
2.1 Brunnsbo-school chef, Gothenburg
Feed Bristol Project Reengaging the population
With contributions 1.1
from:
Securing urban land to
with food in particular in
dedicating some time and
enable growing food in securing enough skills to
the city and its outskirts prepare and cook their
Brussels (Lead Partner) / Joëlle van Bambeke, Stephanie Mantell, Joséphine Henrion
Situated in the outskirts of north Bristol on a 7 acres piece of land,
own food. Even Bakke is a young and motivated Chef who innovates towards
sustainable practices and challenges canteens rules. He wins inter-
Amersfoort / Anne de Feijter, Cor Holtackers, Marianne Karstens
the Feed Bristol project is twinned with ‘Sims Hill Shared Harvest’, a national canteen Chef competitions. He involves pupils to help in the
community supported agriculture scheme with 65 members divided kitchen for a couple of hours a day and familiarize with the kitchen
in 3 categories: growing members, vegetable sharing members and activities. He proposes to the pupils to taste the food instead of wast-
supporting members. The second category is particularly interesting: ing it if they don't like it, Etc. This open-minded chef intends to raise
interest in food, to create dialogue with canteen employees as well as
Athens / Yannis Evmolpidis, George Keranis
engaging people with nature and food is not always easy when they
don't have time to take care of their own individual allotment. Vegeta- with the pupils. The project is nominated to the White Guide Junior
3.3
ble sharing members help for 4 hours a week for 6 months and in prize.
exchange get access to vegetable year round.
Focusing food culture at 2.2
Bristol / Dorothy Greaves
territorial level, pooling Ensuring a food education
together in a coherent and canteen experience at
Gothenburg / Annika Källvik,
way each Ulla Lundgren
and any local school since it is less Geitmyra Culinary Centre, Oslo
food assets and creating likely to take place at
Lyon / Lilian Pellegrino, Caroline
or recreating a city food Brand
Lyon Fair and Sustainable City label
home
identity and label.
Messina / Daniela Catanoso,
Oslo / Line Tveiten 3.2 2.3
Increasing citizens food
The Geitmyra Culinary Centre is a non-profit foundation established
by the food writer and TV-cook Andreas Viestad. Based in the build-
Exploring possible synergies ings of a former farm near Geitmyra school and allotment garden
Ourense / Uxio Novoneyra Rei, foodSusana Bayo
inside Oslo, the place has been refurbished to host school children. It
between and each resilience within an
Lyon Fair and Sustainable City label was set up in 2010 in order to
create a community of sustainable practices among the trade people
proposes evening courses and biannual Farm Open Days. It host 30
classes per year for an entire week each. Kids have an immersive
sector of the city towards an urban food system likely
in town. The label is characterised by transparency of selection experience in a farm feeding chickens, taking care of the vegetable
Vaslui / Vasile Paval, Stefan Dudau, Ionel Popa
criteria and progressive improvement process for those who are not garden, backing bread, smoking meat, making yogurt, etc and eating
emerging food-oriented to generate less waste
yet eligible. The cooperation develop in clubs of exchange between
entities awarded with the label. The aim was to get 400 businesses or
associations with the label at the end of 2014
the product of their labour.
and reduce food poverty urban development.
3.1
Developing a specific governance
Thematic expert: Kevin Morgan, Cardifforiented
University
Food market program in Vaslui
towards sustainable and Eleonas’ urban farm project in Athens
quality food, rais ing decision
makers’ awareness on the stra-
tegic dimension of food in urban
Design by: context and finally fostering a
proper food-oriented city leader-
Christophe Gouache, Thibaut Métivier / Strategic Design Scenarios
The Traian market is the first of a series of modern food markets to
be deployed in the city of Vaslui. It is divided in 4 sectors: fruits and
vegetables; cheese and dairy; meat; fish. A special place is reserved
by the municipality for the local 'producers'. The aim is to avoid the
ship. The Municipality of Athens is supporting a large action towards
reclaiming available urban space for growing food. They are imple-
menting real urban farms on the larger pieces of land and urban
stalls being all taken over by 'sellers' of less quality products coming
from all the country. A food quality control laboratory is also installed gardening on smaller plots. Eleona is a neighbourhood of Athens with
mixed industrial and commercial areas. A large piece of wasted land
in the market and plays an important role in raising trust among Bristol Food Policy Council is planed to be turned into an urban farm (municipal property of
customers.
Brussels Job-Employment Alliance approximately 20.000 m²). The project is about to start and foresees
benefits both in terms of creation of jobs for unemployed people and
Publisher : Strategic Design Scenarios Publishing
of urban production of food for poor household.
3.
ISBN : 978-2-9601314-1-3
The Bristol Food Policy Council was launched in March 2011, as the
FINDING SPACE FOR FOOD first Food Policy Council in UK. It brings together stakeholders from
diverse food-related sectors to examine how the food system is
operating locally and to develop recommendations on how to improve
it. Bristol Food Policy Council has been established as an independ-
The Food Job-Environment Alliance starts from the premise that
environmental issues are an essential field of employment and eco-
nomic development for companies that are able to adapt quickly or
IN THE GOVERNANCE OF ent body including representative from the local government and a engage in economic sectors related to the environment. This transi-
board of local key players. Its aims are educating officials and the tion requires a new governance dynamics: it aims to mobilize and
LEGAL NOTICE
public, shaping public policy, improving coordination between existing coordinate public, private and associative bodies around concerted
programs, and starting new programs, mapping and publicizing local actions. The project is innovative because it is not only for consulta-
THE MUNICIPALITY WITH food resources; creating new transit routes to connect underserved tion and classic participation but to involve stakeholders from the
areas with full-service grocery stores; persuading government agen- food sector to achieve a truly collective and individual work together,
Neither the European Commission, nor the URBACT Secretariat, nor any person acting on their behalf are responsible for the
cies to purchase from local farmers; organizing community gardens to achieve shared objectives commitment, namely development of
and farmers’ markets, etc. economic sectors related to the environment and the creation of
TRADITIONALLY LIMITED
quality jobs.
use which might be made of the following information. The views expressed in this publication are the sole responsibility of the
AUTHORITY IN THIS AREA.
authors and do not necessarily reflect the views of the European Commission.
2 3
TRADITIONALLY LIMITED
AUTHORITY IN THIS AREA.
A word from the lead partner food journey, as it enabled Brussels and
its partner cities to learn from each other, to
discover new initiatives and different ways
by Stephanie Mantell, Brussels Environment of tackling sustainable food. Beyond the
the environment & energy administration of the Brussels Capital Region consolidation and dissemination of practical
knowledge drawn from this transnational
Brussels Environment initiated the environmental and sustainability criteria networking, stakeholders started to work
URBACT Thematic Network “Sustainable (certification), promoting self-production together within each city to develop Local
Food in Urban Communities” (2012- (fruit & vegetable gardens, use of derelict Action Plans and improve local policies.
2015) to develop low-carbon and lands), and preventing waste (food and its
resource-efficient urban food systems, packaging). Now and beyond the lifetime of our project
joining efforts and thinking with other cities we wish to reach out and communicate
in Europe, namely Amersfoort (NL), Athens The Brussels Capital Region has with other cities and stakeholders that are
(GR), Bristol (UK), Messina (IT), Gothenburg substantial experience in sustainable food engaging in the process of making their food
(SE), Lyon (FR), Ourense (ES), Vaslui (RO), research and actions and the political system more sustainable, to continue the
and Oslo (NO). commitment is to go further and learn journey we started.
from others, for instance, to work both on
The environmental impact of food is one supply and on perceptions of the general
of the drivers of cities’ growing interest public towards sustainable food choices
in the topic and a primary concern for us among audiences not yet reached, finding
as environment administration. Indeed, new approaches and tools adapted to
according to the FAO, the food sector them. An upcoming strategic transversal
alone accounts for over 20% of global plan on sustainable food will go further
greenhouse gas emissions worldwide. to facilitate the transition of existing local
Moreover, around 1/3 of the food produced market actors towards shorter supply
for human consumption is wasted or lost. chains and greater sustainability and
Making our urban food systems more encourage the emergence of new actors
sustainable can thus yield major benefits - not only to reduce CO2 emissions and
in terms of carbon intensity and resource overall environmental impacts, but also to
efficiency. It involves notably the use of secure and create long term local jobs and
local and seasonal products (short supply strengthen urban communities.
chains), improving diets (reducing the
share of animal protein and processed Being part of this URBACT II network
foods), using products that meet has been one step on our sustainable
4 5
CONTENTS
INTRODUCTION 9 - The resilience test
Purpose of this handbook 12 Case study 28 almost 50% organic meals in public - Fairtrade City, Gothenburg
- Feed Bristol Project & Sims Hill Shared canteens, Gothenburg - Sabores De Ourense & “Come Ourense”
Who should read this handbook? 13 Harvest, Bristol - Geitmyra Culinary Centre for children, Oslo award
- Pré Santy inclusion garden, Lyon - Eleonas’ Urban Farm project, Athens
1. Background 14 - New market gardening farmer, Vaslui - Social and solidarity grocery shop, Lyon 5. Food governance and the city
- The Project and the Partners - Eemstad boerderij, Amersfoort agenda
- Finding a way to view the urban food - “Gardens bank”: recovering food 4. Food literacy and resilience 50 - Emerging food-oriented city leadership 69
system and sustainability production areas in the outskirts of Ourense - Re-engaging the population with food - Food-oriented urban development
- Finding a pragmatic approach to low - Faro Doc from the cuppari high school, - Ensuring a food education and a positive - City food identity and labels
carbon and resource efficiency Messina canteen experience
- Finding an action-focused framework for - Landwinkels, Shops at the farm gate, - Reducing food poverty among the low- governance-questioning tools
sustainable food in cities Amersfoort income population - Evil projection 74
- Super-halle, Lyon - Local action plan crash test
Case studIES 18 community building tools 56
- Herligheten Allotment Gardens, Oslo 3. Sustainable food-related - Speed presentation evenings
- Slowfood Valdemone, Messina entrepreneurship 34 - Visioning Case studIES
- Educational Vegetable Gardens, Ourense - Growing in the city - Household resilience, Vaslui 78
- “Collective Kitchen” Embraced By Athens - Urban food businesses Case studIES 60 - Albatros Foundation, Food schools
Municipality - New shopping scenes - Job creation policies in urban agriculture & promoting regional food, Messina
- “My Urban Kitchen Garden” Grow-Your- sustainable food businesses, Brussels - Organic Farmers’ Markets, Athens
Own-Kit, Brussels entrepreneurship enhancing - Bristol Food Policy
- Majobo, Oslo tools 40 Council Conclusions
- Micro-consulting - Sustainable meals in canteens, Gothenburg References & useful links 81
2. What can cities do? 23 - Business Launch Pad - Sustainable food in schools, Brussels Acknowledgements 82
- Getting started - ‘Who feeds Bristol?’ Report Photo credits 84
Case studIES 44 - Food Market Program in Vaslui / Central 87
tools to assess the local food - The Square Food Foundation Cookery Market, Vaslui
situation 24 School And Kitchen, Bristol - Digital Urban Farming Map, Amersfoort
- Getting started on the food journey check- - Food Challenge for families, Brussels
list - Lundby local administration is serving - Lyon Fair and Sustainable City Label
- Amersfoort “Capital of Taste 2012”
6 7
INTRODUCTION
by Professor Kevin Morgan, Cardiff University
“The 10 cities that participated in the Until recently, the food system barely
URBACT project [Sustainable Food in registered on the mainstream political
urban Communities] have collectively agenda in the global north because
generated a body of knowledge about of the widely held belief that it had
sustainable food systems that will be of delivered all that was asked of it. Slowly
enormous value to their urban peers in but surely, however, the hidden costs
the global north and the global south.” of the conventional food system began
(Kevin Morgan, January 2015) to resonate in the public domain. While
there is no single reason why the food
Embracing a wide array of activities system has moved from the margins to
associated with the production and the mainstream, the escalating costs of
consumption of food, the project highlights diet-related diseases and environmental
one of the most important developments degradation loom large in any explanation.
in the history of food policy and practice, If anything it is the multifunctional
namely the rise of the city as a transition character of food that makes it such a
space for the design and delivery of unique political phenomenon because the
sustainable urban food strategies. The food system is heavily implicated in so
great merit of this handbook is that it seeks many public policy arenas.
to capture the knowledge gained in 10
different cities and puts it at the disposal of The political significance of the food
cities that wish to begin their own journey system stems from the combined effect of
towards sustainability by learning from the following trends:
what others have achieved. Mayors and
civic society groups can learn much from - Food security is now perceived as a
their counterparts in other cities so long as national security issue following the urban
they appreciate that every urban context is riots that erupted in many countries after
unique. the food price hikes of 2007/08;
- The food chain accounts for some 31%
8 9
of GHG emissions in the European Union, the urban food question is viewed and of other under-utilised public and private
making the food system a crucial target of valued by politicians and their civil society space; discourage food waste and
policies to counter climate change; interlocutors. promote more socially and ecologically
- The epidemic of obesity and other diet- benign ways of recycling it; and create
related diseases makes the food system a Food policy has been dominated for so jobs and income for producers who
prime target of campaigners; long by national and international levels of need access to the “footfall” of urban
- Food poverty is increasingly visible in the policy-making, it is sometimes suggested consumers..
cities of the global north, as we can see that cities have little or no capacity to
from the explosive growth of food banks, shape the food system because they lack Finally, there is the power of partnering,
making food a social justice issue as well the powers to do so. However, within the where city governments enter into mutually
as a human health issue; urban food policy repertoire three powers beneficial collaborative partnerships with
- The food system is now perceived as merit special attention because, taken local businesses, social enterprises and
a prism through which planners seek to together, they can help to reform the urban civil society groups to achieve in concert
promote more sustainable natural resource foodscape. what they could not hope to achieve alone.
management and eco-system services;
- A quality food revolution is underway as Perhaps the most powerful food policy
people re-discover the pleasures of good that cities have at their disposal is their
food and its associations with place and very own procurement policy. The power
provenance. of purchase has been shown to be very
effective when it is part of a healthy public
Over the past decade, municipalities in food provisioning programme.
many countries have struggled with the Another power that cities could deploy
question of how to incorporate food policy in more imaginative ways is planning
into their strategies and structures. In policy, which is often used to frustrate
political terms this question generates two development rather than foster it. Although
intensely practical issues – who should planners have neglected the food system
assume the leadership role for food policy in the past, they are now beginning to
and in which department should this role address the urban foodscape so as to:
be located? The experience of municipal protect and increase the diversity of food
food politics in Europe, North America retail outlets so that they are accessible
and Africa suggests that the answer to by foot or public transport; promote
this question very much depends on the urban agriculture in and around the city
way food policy is framed; that is to say, by expanding access to allotments,
it depends on the prism through which community growing spaces and a range
10 11
PURPOSE OF THIS HANDBOOK WHO SHOULD READ THIS
This handbook draws on some of the 130
examples of promising local practices
We have selected content derived from
hands-on robust experiences emerging
HANDBOOK?
shared by the ten participating partner from practitioners, practical information,
cities, as well as on the policy evidence and evidence-based implementation. - This Handbook provides a range different - A series of key learnings and practical
reported and on the strategies and As it is impossible to include everything types of materials organised to provide tools for practitioners and actors who
structure of the Local Action Plans they are in this handbook links are provided to different entry points and ways of reading would like to start a similar process in their
developing as a result of this work. more detailed material in three Thematic and to be accessible to different interests. own cities
We wish to share some of what we have Reports, online articles and video Its focus is on nine key topics that have
learnt during the three years of exchanges presentations with examples of promising emerged from the exchanges between the - A rich and varied set of case studies for
and experiences in our network; to make local practices from our own cities.2 partner cities and on which the cities have a wider circle of interested readers that
it available to other cities and stimulate sufficient joint experience to report. illustrate ways in which sustainable food
them to start a similar journey towards a It is our hope that we can inspire other initiatives can change daily life in the city.
sustainable local food system. cities to put food on their agenda and that - Three main categories of information are
cities across the world will make concrete provided aimed at three main audiences :
The handbook is written, not from an changes that jointly generate positive
academic or advocacy perspective but impacts and drive a sustainable food - Insights for city policy makers on the
from the pragmatic and practical outlook of system reform. importance for cities to build a sustainable
people who work in cities and deal with the and more localised food system
complex issues of urban life and the food
system on a daily basis. It is therefore not
complete, nor definitive, nor perfect, but
is instead based on what is possible. We
have selected examples of what we have
found inspirational, many achieved through
creativity, vision and commitment, despite
limited resources.
Rather than a final report, we have therefore
opted for an easy-to-follow and accessible
handbook that outlines the key learning
emerging from the ten partner cities.
12 13
1. BACKGROUND
1.1 The Project and its Partners partners to approach the complexity of
the food system more simply, and to find
The URBACT II thematic network a way to organize the many vibrant and
Sustainable Food in Urban Communities heterogeneous experiences of the ten
- Developing low-carbon and resource- cities. The three themes were used to
efficient urban food systems (URBACT, collect and review practical case studies of
2012-2015) brings together ten European existing work in each city.
cities looking for joint, effective and The theme of “Growing” explores all
sustainable solutions to develop low- possible ways to grow food near or in the
carbon and resource-efficient urban food city. The theme of “Delivering” explores
systems. ways to distribute, share and procure food
The URBACT process involved regular within the city. The theme of “Enjoying”
transnational exchanges between the ten explores how people in the city can
cities over a period of three years and embrace a sustainable, happy, healthy
provided a framework for each city to and vibrant food culture in canteens and
establish a Local Support Group of key households.
stakeholders in order to collaboratively In addition, project partners addressed
build sustainable food governance and a three cross-cutting issues:
related local action plan. ‘Governance, synergies & local system’;
The cities of our network offer a fascinating ‘Social Inclusion, jobs & economics’;
variety in terms of i) demographics ‘Carbon emissions and resource
and scale of urbanisation; ii) land and efficiency’. The URBACT thematic network Sustainable Food in Urban Communities is a 3 years exchange
territory; iii) food culture; and iv) levels of and collaboration project between 10 European cities including Brussels Environment of the
engagement in food system sustainability. 1.3 Finding a pragmatic approach to low Brussels Capital Region (Lead Partner), the Bristol City Council, City of Messina, the Municipality of
carbon and resource efficiency Amersfoort, the City of Lyon, the City of Gothenburg, Vaslui Municipality, Ourense City Council, City of
Oslo and Athens development and destination management agency sa.
1.2 Finding angles to view the urban
food system and sustainability Existing research suggests that the main The Lead expert of the project is François Jégou, Strategic Design Scenarios, ENSAV, La Cambre
ways in which urban communities can Belgium. Thematic experts are Joy Carey, Independent Consultant on sustainable food systems
Three themes of ‘Growing’, ‘Delivering’ contribute to reducing CO2 emissions in planning & UK, Kevin Morgan, School of Planning and Geography, Cardiff University, UK and
and ‘Enjoying’ were selected by project the food system is by eating less meat Frédérique Sonnet, independent consultant, France.
14 15
and more plants; reducing food waste and 1.4 Finding an action-focused in everyday life of more resilient citizens; These action themes are discussed in
by making fresh seasonal food from the framework for sustainable food in cities - Creating space for food in the governance more detail in the following sections with
surrounding regions available to everyone. of the municipality with traditionally limited illustrative examples from the ten partner
To lessen the impact, food should be Initiatives that address the need for authority in this area. cities.
produced using less fossil-fuel derived sustainable food in cities can contribute
inputs like fertilisers and pesticides. Food to supporting a lively and diverse local
meeting organic certification standards economy (jobs and skills), to creating City food identity a
nd
lab
is produced with an emphasis on animal a better environment (green spaces, els
welfare and harmony with nature. urban design, reduced greenhouse gas velopment
an de
Project partners explored a range of emissions), and to supporting more health d urb
practical approaches to low-carbon and and wellbeing amongst the population iente
resource efficiency in an urban context (inspiring behaviour change, making it or -oriented city lead
d- food ers
by reviewing innovative case studies and easier for people to make better choices). ng hip
o
gi
Fo
in specific workshop discussions with In order to achieve these kinds of benefits, er INA BLE F OO
STA D
SU OVERNANCE
Em
external organisations. Encouraging city food has to be put firmly on the city
G
residents to eat less meat and more fruit governance agenda. For that reason, over
& vegetables requires a focus on fresh the course of the project the focus on
seasonal food and a range of fun activities ‘Growing’, ‘Delivering’ and ‘Enjoying’ has
E U R S HIP
that engage the public through interesting gradually shifted towards more an action-
R e -e n g a gin
inspiring challenge with tangible results. oriented and organisation-based focus of
F O O D LIT IE
O OD-
AND RE
With regard to business-led actions, ‘Sustainable entrepreneurship’, ‘Citizen’s
Reducin
E n s u ri
there are many opportunities for new resilience’ and ‘Food governance’ (see
in e ss
REN
TR L E F
and innovative low-carbon and resource- figure on the next page).
SIL
ER N
EP
AB
efficient urban food businesses that create Creating space for sustainable food
Bus
gp
ng a
C
g fo
N
C Y AI
A
ity
jobs. Labelling and recognition schemes systems is a practical and physical T
op
E
es
SUS D E
ec
N
od
od
foo
can work but need to be simple, also challenge in terms of finding available
ul
cen
TE
th
Fo
at
RE L A
po
n
de
aimed at the non-green audiences and land within the city and its outskirts, and
io
in
w g
gS
an
in
ve
it h
du
help people to make a small shift. Cities is also about creating space for food in fo o ow
rb
rty
pin
tio Gr
ca
d
U
can use recognition schemes to inspire the broader economic, legal, cultural and n
op
am
an
and encourage collective action around dc
sh
lifestyle context:
on
th an
Ne
w
g
fresh seasonal and local food; reducing - Creating space for emerging economic e te e
lo n ex p
food waste and encouraging the circular activities and food-related sustainable w- e ri e n c e
inc
economy. entrepreneurship in the city; om
ep
- Creating space for good and healthy food opu
lation
16 17
CASE STUDY CASE STUDY
HERLIGHETEN Herligheten allotment gardens were born as an art initiative SLOWFOOD VALDEMONE, EDUCATIONAL VEGETABLE
inspired by the Victory Gardens food growing initiative of
ALLOTMENT American artist Amy Franceschini in front of San Francisco MESSINA GARDENS, OURENSE
GARDENS, Capitol. The place chosen in Oslo, Loallmenningen in Bjørvika
is probably the most contrasting location place both on the
OSLO waterfront near the brand new opera house and one of the First pilot project of the city pooling unused
most disparate urban development areas squeezed between a land for gardening with a demonstration
high speed lane and railways. 100 micro-orchards in wooden SlowFood promotes a good, fresh and goal: demonstrating urban orchards are
boxes and 250 m2 of grain field just popped up, surprising flavoursome seasonal diet; clean food available for production.
even the promoters of the project. When asked if it is a one-off production and consumption that does Located in a working class area called
initiative, the answer is that the next project could be to “dig not harm the environment; fair accessible “Mariñamansa”, the initiative started
in the green” and grow food instead of useless grass in public prices for consumers and fair pay over a land area of 2,262 m2. It includes
spaces. conditions for small-scale producers. For 18 orchard/gardens for citizen´s use, 2
instance; SlowFood has developed original for people with reduced mobility and 2
activities such as the Spoken Menu, integrated orchard/gardens strictly focused
telling the story of traditional dishes before on educational activities, intended for
serving them; Taste Ateliers are educational school learning activities for small kids
sensory journeys with a tasting session to improve their knowledge about how to
of different products; Presidi are rescue cultivate a garden and grow organic food.
operations of traditional specialities or This initiative based on public and urban
products that tend not to be produced or lands, is managed by the Educational
prepared anymore. All these activities are Department of the City Council. During
raising interest and capacities in healthy, the first 3 months, users first farmed
fair and quality food among the population. vegetables, fruits and flowers. Two years
and a half later, UNICEF has awarded it as
“Best practice on local policies”.
18 19CASE STUDY CASE STUDY
“COLLECTIVE Collective kitchens have originated in Greece as a response
to the economic and humanistic crisis that ensued in 2010.
“MY URBAN Brussels Environment set up a program of different actions
to encourage residents to grow their own vegetables in the
KITCHEN” They reflect the informal actions by civil society, aiming at KITCHEN city and raise awareness about eating more fresh, local and
seasonal products.
EMBRACED the satisfaction of fellow citizens’ need for food. Within a
couple of years, collective kitchens transcended the “need GARDEN” About 80% of citizens have a small space to grow herbs, fruits
BY ATHENS for food” context and emerged as an opportunity to promote GROW-YOUR- or vegetables at home (balcony, small garden, terrace...), but
many lack knowledge or time to do so, according to a recent
Greek gastronomy, producers and products, and create
MUNICIPALITY both economic and social value. The Municipality of Athens OWN-KIT, study conducted by Brussels Environment. Based on this
BRUSSELS
recognised the importance of collective kitchens for purposes finding, different tools were developed to help people to grow
such as social cohesion through the various food cultures their own food:
present in Athens and raising awareness for sustainable food. - Free training sessions about kitchen gardening
“Athens, Metropolis of Taste” was the first event to take place - A network of gardening experts who give advice and
under the auspices of Athens municipality on 27 June 2014 organise some activities
with the participation of the chef-team, the Afghan refugee - A free Helpdesk to answer
community and the Nigerian women community. specific questions of
citizens
To help residents set up
their own urban kitchen
garden (in open soil, on a
balcony, terrace, or in pots),
Brussels Environment also
developed the grow-your-
own kit: a cardboard box
with seeds and guidance
supported by a monthly
newsletter to help anyone
interested set up an
environmentally friendly
kitchen garden in the heart
of the city.
20 21CASE STUDY
MAJOBO, OSLO
2. WHAT CAN CITIES DO?
MAJOBO (meaning literally “food and soil where you live”)
is a Norwegian grassroots network of local and organic food
production and urban farming by citizens. It focuses on
spreading ideas, inspiration and information. The activities,
which are centred in Oslo, include communicating through
social media, pilot projects, documentary screenings and Getting started
network meetings to showcase local initiatives as well as A good first step is to develop better
hands-on beginners’ courses with hundreds of participants. The question is how can a city positively understanding and establish dialogue.
Through the networking activities, MAJOBO has triggered influence its food system? This can then feed into a longer-term
a range of other food-related projects by showcasing ‘sustainable food planning process’
possibilities and providing platforms where like-minded people ‘To reform the food system in this way has which may take several years or indeed
meet. MAJOBO also acts as a voice for lobbying on behalf of not been built into any local government be adopted as part of an ongoing food
urban agriculture to local and national political institutions. policy and strategy, nor could a local strategy and policy agenda. There are
government achieve such changes alone. many different ways of getting started.
It requires the commitment and pro-active Bristol commissioned a baseline audit
buy-in from a wide range of city and city study called ‘Who Feeds Bristol?’
region stakeholders. Stakeholder meetings, organised public
The first step is to understand how the events and discussions and participatory
city and city region’s food supply system scenario exercises all help to stimulate
operates and how the different elements debate and establish a new ‘sustainable
of the system are interconnected. The food conversation’. The most important
second is to understand strengths and point is that it has to be both a process
vulnerabilities in relation to food system and a partnership approach.
sustainability and longer-term resilience.’
(Who Feeds Bristol? Towards a resilient
food plan; 2011)
22 23The URBACT partners used a simple case study approach to review what was already happening in resources; ‘Who feeds your city?’ report independent grocery shops, organic
each of the cities and established local support groups to help drive a process of developing an action baseline audits)? supermarkets, etc.)?
plan. While working together and sharing our experiences we have developed some simple tools to - Does your city have a view on the - What is the level of engagement of the
help ourselves and now other cities to get started. Understanding what is already happening is an economic significance of the food sector population in food production and cooking
important place to begin.
and a clear analysis of who the businesses (i.e. proportion of the population involved
are? with food growing; proportion of food
TOOL / ‘Getting started on the food journey check-list’ - Does your city have an organised food
stakeholder process (i.e. ‘Match-making’/
meet the buyer events; ’Stakeholder
eaten in the home that is home cooked/
cooked from scratch)?
- Is information/education on sustainable
An early qualitative diagnostic tool forum’, a food network that meets food provided in your city (i.e. educational
regularly)? programs at schools; local food centre for
The tool is based on key lessons learned political agenda, in different positions - Does your city recognise the diversity professionals and amateurs; etc.)?
from the experience of partner cities. It debated, etc.)? of the food system stakeholders and - Does your city have any organised
consists of a series of questions aimed at - Do your public food procurement actively ensure that this diversity is communication on sustainable food (i.e.
helping cities to investigate their process contracts include environmental / included in discussions or events (i.e. accessible newsletter; website platform;
of building local governance to implement sustainable criteria (i.e. organic; seasonal; public/private; food producers, processors awareness raising campaigns; etc.)?
a more sustainable food system. fresh; sustainably fished, fairly traded, high or ‘transformers’, distributors, retailers, - Does your city reach the general public to
animal welfare standards etc.)? caterers; sustainable/conventional; etc.)? make them aware of sustainable food (i.e.
Governance - Is your city taking action against food - Is the health sector in your city involved cooking courses; information in purchase
poverty (i.e. supporting social and in work on sustainable food (i.e. integrated points; etc.)?
- Does your city have a clear and agreed solidarity initiatives; facilitating improved policy; joint financing; etc.)? Does your city make land readily available
rationale for why it is important to address food accessibility in terms of distance and to citizens who want to grow their own
food system reform and improved price; etc.)? Accessibility and public awareness food?
sustainability?’ - Is your city involved at the national level
Is the topic of a sustainable food system to be a voice on the subject of sustainable - Is quality sustainable food available at
represented within the governance of your food (i.e. taking part in a national a walking distance in all neighbourhoods
city (i.e. ‘Food Policy Council’ / elected sustainable food network; active in national of your city (i.e. street farmer markets,
representative in charge of the topic)? food policy, etc.)?
- Has food been explicitly included in the
official authority (competences) of the city Stakeholder involvement
(i.e. specific budget line; organisational and
operational facilitation; etc.)? - Does your city have a good inventory
- Is the subject of food present in the or mapping of food initiatives present
political debate in your city (i.e. on the within its territory/boundaries (i.e. mapping
24 25TOOL / ‘The Resilience Test ’
Raising awareness about food system vulnerabilities of the city
Purpose threaten food supply… How does the city future following the progress in food policy
The aim of the Resilience Test tool is react? that has been achieved as a result of the
first to raise awareness among local - Junk food kills! Proven by medical URBACT project.
stakeholders about strengths/weaknesses studies. Demonstrations in the street
of their city’s food system and, more against health-damaging food… How does Outcomes
importantly, to enable a collective the city react? Each subgroup presents in plenary
acknowledgment of these strengths/ - Repeated cuts in public budgets: no the result of their discussions. The
weaknesses. more subsidies for agriculture, school presentations may be videotaped and
canteens and food banks… How does the contextualized to give more strength and
Example city react? impact to the awareness raising process.
In Gothenburg, a series of pertinent The challenges allow stakeholders to
challenges – crisis situations –for the city’s Process explore the limits of the current food
food system are prepared in advance with During a meeting of the local stakeholder system. The results of this test help to
local stakeholders. group including non-for-profit organizations raise collective awareness of the potential
- A huge strike blocks all outside from social and business sectors, elected lack of resilience at a city level. It also
supplies for 2 weeks. Food is missing in representatives and civil servants all sets the basis for identifying a first set
supermarkets and shops… How does the focused on the issues of increasing food of actions to draft a Local Action Plan
city react? sustainability in the city. Subgroups of enlarging the point of view beyond the
- Deepening of the food crisis on participants each receive one challenge current situation.
international markets: prices boom! First and a ‘strengths / weaknesses’ mind-map
food riots... How does the city react? to complete. They first discuss the current
- Oil peak and energy price booming: costs situation. In a second step they imagine
of fertilizers, mechanised agriculture, and what would happen if the same crisis
food transport increase dramatically and situation were to occur 10 years in the
26 27CASE STUDY
FEED BRISTOL Situated in the outskirts of north Bristol on a 7-acre piece of
land, the educational wildlife-friendly food growing project
PROJECT & ‘Feed Bristol’ is twinned with ‘Sims Hill Shared Harvest’.
SIMS HILL Feed Bristol provides opportunities for volunteers to grow
food and care for wildlife. Sims Hill is a community supported
SHARED agriculture scheme with 65 members divided in 3 categories:
growing members, vegetable sharing members and supporting
HARVEST, members. The second category is particularly interesting:
BRISTOL engaging people with nature and food is not always easy
when they do not have time to take care of their own individual PRÉ SANTY INCLUSION NEW MARKET GARDENING
allotment. Vegetable sharing members help for 4 hours a week
during 6 months and in exchange get access to vegetables GARDEN, LYON FARMER, VASLUI
year round.
The “Pré Santy” is a vegetable garden Marius Gorcea has been presented
aimed mainly at improving social inclusion as one of the most outstanding
in a difficult social housing area in the representatives of the 4000 farmers
South-East of Lyon. The gardening registered in Vaslui City. Formerly a
activities are more a pretext than an driver, he decided a couple years ago
aim, but it is an interesting example of to set up a small market gardening
promoting sustainable food amongst an business. Supported by EU subsidies for
underprivileged population. The garden young farmers, he managed to pool 5000
occupies a small piece of land surrounding m2 of land from 14 different owners.
a parking lot but it is large enough to With hardly any prior skills in agriculture
enable 20 families to experience eating he set up a vegetable production with
the vegetables they produce from time better efficiency compared to family
to time and to organize more than 20 gardening and traditional small farms (i.e.
neighbourhood events around self-grown larger land plots, irrigation, limited variety
food per year. of vegetables to match the demand…)
but still keeping the fundamental assets
of traditional quality food gardening.
CASE STUDY
28 29CASE STUDY CASE STUDY
EEMSTAD This project shows one example for growing food on “GARDENS BANK”: Since 2009, Ourense city council has been encouraging
temporarily unused land of the city. About 8 hectares (ha) are different projects pooling unused land for gardening. The
BOERDERIJ, now used for farming, ½ ha for potatoes, ¼ ha for pumpkins, RECOVERING organisation of such an innovative project, called “gardens
AMERSFOORT 1 ha for lupines, 2,5 ha for cereals and 4 ha for hay. Products
find their way to the consumers in the city thanks to direct
FOOD bank”, relies on cooperation between landowners (in particular
people who moved away from these areas or elderly people
sales and sales to local farm stores and food purchasing PRODUCTION who cannot take care of their land and therefore generate risk
groups. Moreover, groups of people are invited to help with of fire) with potential producers (in particular young people
harvesting their own produce, which they have to pay for. AREAS IN THE suffering from high levels of unemployment). The municipality
School classes are invited to help harvesting too.
OUTSKIRTS OF proposed to relieve the landowners of the fire fines if they
lend the land they do not use for market gardening to young
OURENSE entrepreneurs.
In order to ensure market access and boost this suburban
food production the municipality focuses on the rehabilitation
of two traditional markets as ‘food hubs’ for the population
of the city, developing social life around the traditional
markets, enhancing local food use among the small bars and
restaurants around these markets, and offering free public
transport access for sellers and entrepreneurs coming to offer
their horticulture products at the local markets.
“Gardens Bank”: RecoveringLikewise,
food production
the municipalityin the outskirts
attempts of
to promote self-
Ourense consumption in sectors of the population with low incomes,
especially among producers themselves.
Today, Ourense has twelve orchards on production and a
waiting list of 24 citizens!
30 31CASE STUDY
SUPER HALLE, The Super Halle is an innovative concept of a grocery shop
based on sustainable food. It combines in one place: an
LYON organic shop, a producer shop (fresh produce direct their
farms), a restaurant and a food supply/distribution hub.
Those businesses, run by 4 independent companies or
cooperatives, are supporting each other. The restaurant and
organic shop are supplied by the producers, who also do
shifts at the shared cash desk. The organic shop doesn’t
sell what is available at the producer shop, instead offering
FARO DOC FROM THE LANDWINKELS, SHOPS AT THE complementary foodstuffs. This multifunctional system,
CUPPARI HIGH SCHOOL, FARM GATE, AMERSFOORT based on innovative cooperation and coordination schemes,
provides an interesting new business model and a unique
MESSINA shopping experience for their customers.
Marius Gorcea has been presented
Passionate staff from the Agricultural as one of the most outstanding
Institute “Cuppari” devised a strategy representatives of the 4000 farmers
to address the school budget shortage: registered in Vaslui City. Formerly a
from teaching wine production they have driver, he decided a couple years ago
now extended their activities to produce to set up a small market gardening
quality wine and have recently launched business. Supported by EU subsidies for
a new faro DOC (of controlled origin) “S. young farmers, he managed to pool 5000
Placido” high quality wine with the first m2 of land from 14 different owners.
12000 bottles sold in 2014. They have With hardly any prior skills in agriculture
also opened a local wine tasting area and he set up a vegetable production with
plan to offer direct access for tourists better efficiency compared to family
from cruise ships passing through the gardening and traditional small farms (i.e.
Messina strait. larger land plots, irrigation, limited variety
of vegetables to match the demand…)
but still keeping the fundamental assets
of traditional quality food gardening.
CASE STUDY
32 333. SUSTAINABLE FOOD-RELATED
citizens with food growing in a natural not more than the actual quantities of food
environment seems to provide solutions. produced by urban agriculture initiatives.
In particular, the experience of growing Within a city the benefits of growing food
ENTREPRENEURSHIP
food for oneself can be life-changing. should be assessed taking in consideration
Therefore, participating cities acknowledge the whole urban system and accounting
the indirect social and economic benefits for indirect and collateral positive effects
of recreational, educational or even as well as direct contributions in terms of
symbolic urban food gardening as much, if effective agriculture production.
For the participating cities, creating of peri-urban farming to reinforce local
space for food relates firstly to enabling supply (see case studies p 21, 29, 30). Insights for cities
emerging economic activities and food- The ‘Feed Bristol’ project combines both - Promote all food growing initiatives ranging from food production, social inclusion, food
related sustainable entrepreneurship. This growing food and caring for wildlife (see education, sustainable regeneration or artistic projects;
includes: case study p 28). It may also start as an - Encourage enrichment of each initiative towards multi-purpose solutions and economy of
- securing urban land/space to enable arts project (see Herligheten Allotment scope, when possible;
growing food in the city; Gardens, Oslo), an educational initiative, - Foster connections between them, exchanges and cross-fertilisation;
- fostering the emergence of new urban a pretext for new social connections or - Provide greater visibility for such local food production initiatives, through events, signs,
food businesses with innovative income an activity facilitating social inclusion of land made available in public areas, mapping.
generation models; marginalised groups as for instance the
- facilitating the development of a new Prés Senty project in Lyon (see case study
Spanish region of Galicia promotes an
shopping scene with innovative models p 29). These different motivations tend
3.2 Urban food businesses interesting project built around short food
of intermediation between local food to blur and most growing initiatives are
circuits (see case study p 31) fostering
producers and city dwellers. multipurpose.
New entrepreneurship related to both supply and demand at the same
This multipurpose characteristic is
sustainable food in partner cities and in time: the municipality facilitates the
3.1 Growing food in the city fundamental to understanding the value of
nearby suburban areas gives rise to new emergence of youth entrepreneurship in
food gardening in cities, which is clearly
and innovative income generation or market gardening in nine villages around
The trend of reclaiming urban space to limited in terms of scale and volumes
value creation models based on hybrid the city generating jobs and suburban local
grow food, observed in participating cities, of food produced. Challenges include
partnerships. It often involves a creative food supply. In parallel, the municipality
often involves initiatives born from very re-engaging disadvantaged population
mix of social innovation, public-private encourages customer demand through the
different motivations. groups in cooking fresh food from scratch
partnerships, shared and collaborative refurbishment of the old traditional markets
Urban gardening might start as a instead of living on more expensive
economy beyond the classical social of the city as an attractive fresh food hub
production enterprise or a recreational industrialised ready-made food, or shifting
contract between public authorities, civil with cafés and small restaurants.
activity to engage people with food. from overconsumption of junk food to
society, businesses and citizens. The Cuppari agriculture high school in
Several cities, encourage the development more healthy choices. Reconnecting urban
The city of Ourense for instance in the Messina (see case study p 32) is a good
34 35example of an even more complex and income generation and value creation The hybrid and multifunctional market with different producers serving
interwoven multifunctional model. The models requires cities to find space - not nature of new sustainable food urban on a weekly rota arrangement, an organic
school’s integrated economic strategy only physical space to establish the new entrepreneurship induces a renewal of the restaurant and take away and a vegetable
promotes high quality regional food and production businesses but also a widened shopping scene in the partner cities. This box scheme delivery point (see case study
increased job opportunities. It connects understanding of the public authorities’ concretely leads to a disintermediation p 33).
the use of winery teaching equipment of role and administrative culture. The (cutting out the middle man) between In some partner cities an increasing
the school to produce premium wine, the municipality operates as a broker in the producers and users and to a growing number of vegetable basket or online
development of a side business of selling city to facilitate partnerships, to experiment level of customer involvement in the quality order schemes compete in flexibility and
wine to compensate public school budget with them and to secure public equity, fair control and delivery of the services. attractiveness for consumer attention,
shortages, the promotion of regional exchanges and forms of co-responsibility This new shopping scene ranges from providing information about the local
products creating a wine tasting area in the between involved players (Jégou & well-known and developing forms of producers to create a human connection.
school to increase local tourism and the Bonneau, 2014). bulk food purchasing groups (GASAP in This emerging shopping scene is
enrichment of students’ experiences and Brussels, AMAP in Lyon, GAS in Messina, changing food distribution opportunities
skills. 3.3 New shopping scenes etc.) to a change in the traditional model in the partner cities. Short circuits, direct
Promoting these new multi-stakeholder of supermarkets, adapted by new purchase by the producers, sales of
entrepreneurs to welcome small local organic or traditional farming products
producers and ensure affordable quality tend to increase the average food quality
food (i.e. Plus Supermarket in Amersfoort). and reduce packaging waste. However,
Insights for cities Half way between these extremes, this kind of localised delivery in the city
- Generate opportunities for stakeholders likely to take part in work on sustainable urban suburban producers also create their tends to be less optimised. The customer
food to meet and liaise. Give preference to open events where unusual suspects are likely to own distribution models to nearby urban logistics (the duration and routes followed
come rather than closed meetings where only official representatives are invited; areas. The Landwinkels’ network of shops by individuals to visit different shops,
- Adopt an active brokering role and seek out any promising partnerships. Dare to support at the farm gate in the Netherlands (see collect their purchase and bring them
experimentations of new value creation models between public, private players and citizen case study p 32) have developed a local home) can be more complex and thus
participation; co-operative brand supporting farmers in potentially reduce the environmental
- Let public actors take on an active role in fostering new sustainable food businesses setting up professional shops to sell their benefits.
through ambitious calls for projects (i.e. open to citizens or new players in the food field), products directly on site.
mixes of funding opportunities (i.e. Public-Private Partnerships, crowd funding, etc.) and An example of a new hybrid form of retail
original partnerships (i.e. co-operative enterprise such as French SCIC société coopérative is La Superhalle in Lyon combining several
d’intérêt collectif, etc.); related businesses in a former storage
- Provide coaching and training according to the needs of entrepreneurs who wish to set up building of on 800 m2 within an industrial
a new sustainable food business (e.g. GreenTech Brussels) and existing food businesses neighbourhood in the outskirts of the city:
who wish to integrate sustainability aspects in their activities or acquire an environmental an organic grocery area furnished with
label to increase financial viability and environmental benefits. shelves and bulk dispensers, a farmers’
36 37You can also read
