sustainable food

"Eat good, healthy, local food in the canteens of my regionterritory."
Fiche n°02 issue du recueil « Demain mon territoire », copublié par l’ADEME et les EcoMaires à destination des élus locaux pour les aider à intégrer la dimension environnementale dans leur programme au travers de vingt fiches thématiques donnant des pistes d’action et des exemples de solutions mises en œuvre.

La façon dont nous mangeons affecte à la fois notre santé mais aussi le changement climatique. A l’échelle d’une alimentation collective ces conséquences deviennent un enjeu majeur pour les communes. Et c’est pourquoi les villes d’Ile-de-France ont mis en œuvre un Projet alimentaire territorial (PAT) ciblant...
Card no. 02 from the guide “Demain mon territoire” (Tomorrow my Region), co-published by ADEME and the EcoMaires, is intended for elected officials to help them integrate the environment into their programme thanks to twenty information sheets providing ideas for action and examples of implemented solutions.
 
The way we eat affects both our health and climate change. On a collective food scale, these consequences become a major issue for the municipalities.                                                 
That is why the cities from Ile de France have implemented a regional food project (RFP) targeting school restaurants to reduce food waste.
 
The strategy implemented to achieve this is built around three main lines of action: adaptation of the quantity of each menu to children’s hunger, better food waste management thanks to the practice of selective sorting by children and the recovery or organic waste, and finally, awareness and educational work with children and catering staff. Such a project which involves both young and old has already reduced the amount of food thrown away per meal tray by more than 28%.                                       
                                                                     
Through intergenerational mobilisation supervised by municipalities, it is thus possible to promote a sustainable approach to food.
The regional food project of Caen Normandy Metropole
Le projet alimentaire territorial de Caen Normandie Métropole a été lancé en octobre 2017 ; pendant une année, une démarche participative impliquant tous les acteurs du territoire a permis d'élaborer des orientations stratégiques qui ont été reconnues par le label du Programme national de l'alimentation (PNA) en février 2019.
 
 Par l'organisation d'ateliers thématiques et de visites de terrain localement (ferme urbaine, marché de gros, association d'insertion par le maraîchage, agriculteur permettant la cueillette aux particuliers, cantines proposant des menus végétariens....), les acteurs du...
Caen Normandy Metropole’s regional food project was launched in October 2017. For one year, a participatory approach involving all the regional players led to the development of strategic guidelines that were recognised by the National Food Programme (NFP) label in February 2019.
 
By organising thematic workshops and field visits locally (urban farm, wholesale market, association providing work in market gardening, farmer allowing individuals to do their own picking, canteens offering vegetarian menus and so on), stakeholders in the Caen region now have a qualitative and quantitative regional food diagnostic and routemaps to promote short food circuits.
 
The challenge now lies in implementing this ambitious 14-action plan, aimed at bringing consumers and food producers closer together in six strategic areas:

I - Implementing metropolitan food governance;
II - Taking food into account in planning and land use;
III - Supporting the local economy (distribution platform, vegetable provision, urban compost etc);
IV - Strengthening collaboration and social bonding (sustainable food house);
V - Promoting local sourcing in communities;
VI - Communicating about local food identity and Normandy gastronomy, raising awareness, educating and training.

The FRUGAL (Urban Forms and Food Governance) action research programme run with the University of Caen between 2016 and 2020 is proving to be a quality methodological support to this innovative community approach to food: researchers present the results of their research to elected officials each year and the participatory methodologies of communities at all levels (city, urban community, metropolitan cluster) allow for new partnerships between researchers and stakeholders.