Wageningen, November 17th 2010Wageningen, November 17th 2010

LAUNCH EVENTLAUNCH EVENT

GreenCook: aim, partnership, work packages, expected outputs

by Mrs Sophie Marguliew, Project Manager - Lead Partner Espace Environnement

GreenCook GreenCook

Transnational strategy for global Transnational strategy for global sustainable food managementsustainable food management

Sophie MARGULIEW

Project manager

Espace Environnement ASBL

Sophie Marguliew – Espace Environnement

Launch Event – 17/1/12010 – Wageningen, NL

I4B-GreenCook – Transnational strategy for global sustainable food management

What is GreenCook about ? What will the GreenCook partners achieve together ?

What is innovative about GreenCook ?

Why the topic could not be tackled and could not be effective without transnational cooperation ?

How will GreenCook benefits the communities of North-West Europe ?

GreenCook’s objectives

To reduce food wastage and to make the NWE a model of sustainable food management, by in-depth work on the consumer / food relationship thanks to a multisectoral partnership

Fighting against food wastage requires to combine work on consumer behaviour and optimisation of the food offer.

By developing innovative strategies to influence the consumer and cook relationship to food, through the creation of dynamics involving all stakeholders in the food supply and consumption chain.

 At home, in the kitchen: precarious households and audiences, waste-managing local authorities

In the restaurant, in the company canteen: catering professionals

In the school canteen: teachers and pupils (education); cooks (management)

At the supermarket: producers, retailers; food banks

Target : 4 emblematic places of consumption & groups of key players

Food wastage

avoidance

CoP1 EnableProducing facts & figures, relevant methods & tools or 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

Food wastage avoidanc

e

WP1 EnableInformation publications, practical smart toolkits (Smart food saving Portal 2.0 =Investment )Transnational cookbook compiling best food saving recipiesPractical handbooks and training programmes + teaching kits

WP3 EngageCommunity actions : (cooking lessons, practical training sessions, events)Short video clips with testimonies of ambassadorsOrganisation of public debates

WP2 ExemplifyLiving Labs Households, Canteens + Educational biomecanical composting system (Investment), Restaurants, SupermarketsDialogue Platforms meetings and memoranda Strategic Steering Committee meetings + Expert Committee meetings (lobby)

WP4 Encourage Specific and global assessment programmes (+ indicators); facts & figuresTransnational GreenCook challenge ; GreenCook trophy Relevant criteria on food wastage avoidance, to update labels or reward schemes

Outputs

A multi-sectoral, transnational partnership

Public local and regional waste authorities :

Brussels Environnement, Artois Comm., AV Ludwigsburg

Packaging producers and users

Fost Plus

Public authorities with competencies related to highschools and underpriviledged

Conseil Régional Nord-Pas de Calais

Supermarkets

GREENTAG – E. Leclerc Research Institutes

CRIOC, Univ. Stuttgart, Univ. Wageningen Restaurants

Euro-Toques, De ProeftuinenMulti-stakeholder participation consultancy :

Espace Environnement (Lead Partner)

Why is transnational cooperation necessaryto tackle food wastage avoidance? 1/3

A pathbreaking combination of partners, each with a unique, targeted expertise and legitimacy, and directly usable know-how :

> Espace Environnement, a recognised co-operation organiser, is ready to support the emergence of shared innovative solutions, and recurrent trans-sectoral discussions.

> CRIOC has been scrutinising consumer behaviour for years.

> Bruxelles Environnement has broken new ground on the subject via pilot studies in canteens but is struggling to adapt the dynamic to a broader scale.

> The Nord-Pas de Calais Region would like to deploy a sustainable food plan in its high school canteens. It is also running a network that helps the disadvantaged to increase their life skills.

> Artois Comm. and Ludwigsburg have sectoral networks for rapidly implementing the lessons learnt from the project.

Why is transnational cooperation necessary to tackle the issue of food wastage avoidance? 2/3

> Euro-Toques and De Proeftuinen are associations of restaurateurs who are innovative for sustainable, good quality food.

> ISWA (Stuttgart) is a reference in quantifying avoidable waste.

> WUR Food & Biobased Research manages the Restaurant of the Future, which allows to assess how consumer behaviour is affected when confronted to food and food presentation innovations.

> GREENTAG is trying out environmental communication and management in three Leclerc stores.

> Fost Plus is opening the doors to innovation in terms of anti-wastage packaging.

> Observers from national and regional governments / EPA and organisations (F, B, NL, DE)

Why is transnational cooperation necessary to tackle the issue of food wastage avoidance? 2/3

Polling these knowledge, experience and skills together will enable the partners to accelerate the trend towards common sectoral standards and to overcome current impediments, while passing harmoniously from the experimentation stage to the stage of generalised strategy

What is innovative about GreenCook ? 1/2

considers the pair product-packaging and adoption of new/adapted packaging types to increase food saving refine public authorities’ waste prevention messages

rises new professional attitudes and behaviours, e.g. cooks won’t consider any more their job done when the meals are ready, but when the meals are eaten.

demonstrates how everyone can close the food loop > by composting unavoidable waste (e.g. fruit peelings) on site> and by using compost to grow vegetable that are used again for

cooking.

optimises the balance between offer and demand and not focusing only on one side of the issue : which offers could reduce wastage, and how to make the consumer accept it ?

influences policy by opening the dialogue with sectors, which regulations have an impact on food wastage, and by building up with them consensual solutions that can be implemented within GreenCook,

produces innovative decision-making tools, based a series of measurement that are not available today.

What is innovative about GreenCook ? 2/2

Which benefits for North-West Europe communities ?

Opportunities to have regional problems addressed and solved in priority through pionneer experiments

Outputs, lessons learnt, results immediately usable Multi-sectoral and transnational partnerships & networks on food Embedment of best food avoidance practices Bottom up feedback for regional policy orientations (e.g. waste

prevention plan to come) Financial support (50%) to all actions, from pilot projects to

exchange of experience, common thinking to communication

Sustainable Communities

Thank you for your attention !Thank you for your attention !

www.green-cook.org

Sophie Marguliew

Espace Environnement ASBL

smarguliew@espace-environnement.be