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Report ‘Innovative Criteria and Models for Procurement of Sustainable and Healthy School Meals'
In this report, the guidance developed includes a baseline set of recommendations designed to be applied by all cities, and several optional criteria, which are designed to serve as “add-ons” for cities that are already progressing well with sustainable food procurement and/or seek to focus on specific topics or issues. The latter could be anything from climate change mitigation, vulnerable groups, circular economy, short food supply chains, through to regional food economy and resilience. The recommendations provided in this report have been developed to ensure maximum flexibility and adaptability for cities across Europe.
English
Europe/EU
Food and catering
General GPP/SPP
ICLEI
2023
Policy Brief: Public Food Procurement as a Powerful Tool to Boost Territorial Food Systems
In order to shape a ‘robust and resilient food system’, the European Commission proposed a ‘Farm to Fork strategy’' with concrete objectives on sustainable food procurement and the EU School Scheme related to school food and education. This policy brief provides recommendations on how to achieve these objectives.
English
Europe/EU
Food and catering
Biobased products
2023
Policy Brief: Local and Regional Governments Have a Key Role to Play in the Transition to Territorial Food Systems
Linking public canteens with small-scale farmers allows local and regional governments (LRGs) to bring environmental, social and economic benefits to their territory. It also allows
them to source fresh, healthy and seasonal food for the public canteens from short supply chains. As a result of the work developed in the COACH project and in the EU Food Policy Coalition (see the Farm to Fork Manifesto3), this policy brief makes policy recommendations on minimum standards addressed to LRGs. The objective of these recommendations is to increasingly involve small-scale
farmers in public food procurement
English
Europe/EU
Food and catering
Biobased products
2023
SchoolFood4Change
Children and young people spend most of their days at school, making it not just a place for learning, but also for eating and socialising. SchoolFood4Change (SF4C) combines all of these elements to have a positive long-term impact on school meals across the continent. The four-year EU-funded project sets out to redefine what it means to eat healthily and sustainably at school, while also addressing food education at several levels. SchoolFood4Change sees schools as catalysts for systemic and multi-actor change, including but not limited to school curricula. It involves training cooks, caterers and public procurers at city level and aims to create a true ripple effect, impacting up to two million citizens in the 12 participating EU countries.

In line with the EU’s Farm to Fork Strategy and the UN’s Sustainable Development Goals, the project develops innovative solutions and tailored, locally adaptable good practices for schools, school meal providers, responsible public authorities and policymakers. To achieve the ambitious goal of enabling community-wide food system change, the 43 partners involved in SF4C – spearheaded by ICLEI Europe – follow a holistic multi-level approach: this entails the development of innovative and sustainable food procurement criteria and methods, the promotion of planetary health diets and cooking, and the introduction of a Whole School Food Approach. This is a defined framework for municipalities and schools that are aiming to create a holistic food culture and bring food to the heart of the school mission.
English
Europe/EU
Food and catering
2023
COACH - Collaborative Agri-food Chains
COACH is a three-year EU-funded project which aims at facilitating collaboration between farmers, consumers, local governments and other actors to scale up short agri-food chains which rebalance farmers’ position, create win-wins for producers and consumers and drive innovation in territorial food systems. Besides other activities, the project collects a series of emblematic good practice examples from 12 countries which demonstrate how farmers can access consumer-driven opportunities to improve their incomes and rebalance their position in food chains and creates a ‘living library’. Moreover, COACH designs a ‘farm-to-fork procurement toolkit’ for public authorities in order to improve sharing of experience and help them design appropriate tenders for healthy and fresh food supplied by small-scale producers and also to support farmers to know how to access these opportunities. ICLEI will organise training sessions and two Breakfast@Sustainability's events will also be organised on these topics in Brussels.
English
Europe/EU
Food and catering
SchoolFood4Change (SF4C)
Schools have the potential of being the place where young people learn about healthy diets and where a sustainable food culture can be promoted and experienced.
The EU-funded “SchoolFood4Change” (SF4C) project builds on this potential, seeing schools and school meals as catalysts for systemic change on a broad societal level. The project will provide innovative solutions and tailored, locally adaptable good practices for schools, school meal providers, responsible public authorities, and policymakers, in line with the EU’s Farm to Fork Strategy and the UN Sustainable Development Goals. The focus lies on education and empowerment of children and adolescents, given their vulnerability to diet-related conditions and disadvantaged environments on the one hand, while, on the other hand, acknowledging their transformative power and ability to drive change.
To achieve the ambitious goal of enabling community-wide food system change, SF4C follows a holistic multi-level approach, based on the cumulated expertise of established European organisations and networks, sustainable food procurement and nutrition specialists, scientists, chefs, and dietitians. This involves the development of innovative and sustainable food procurement, the promotion of planetary healthy diets and cooking, and the introduction of the so-called “Whole School Food Approach”, a defined framework for municipalities and schools targeting the achievement of child-friendly food culture and involving all related actors linked to the school environment.
The SF4C project started in January 2022. It includes 43 partners (including affiliates), who contribute to the ambitious target of reaching at least two million EU citizens, by directly impacting over 3,000 schools and 600,000 young people in 12 EU countries.
With a focus on children, who are the adults of the future, and strong trust in youth action competence, SchoolFood4Change strives for a long-lasting impact on the whole food system that will benefit both the people and the planet.
Additional in
English
Europe/EU
Food and catering
General GPP/SPP
2022
The Power of the Public Plate - Podcast series
ICLEI - Local Governments for Sustainability and the UN One Planet Network published a series of podcasts called the ‘Power of the Public Plate’. Each episode explores the story of a champion of sustainable public food procurement. Listeners will discover how public authorities from around the world leverage procurement to positively impact the food value chain, and ultimately contribute to making our food systems more sustainable.
The stories come are from Quezon City (Philippines), State of Bahia (Brazil), Busia (Kenya), Italy, Minneapolis (USA), Addis Ababa (Ethiopia), Manta (Ecuador) and Copenhagen (Denmark).
English
International
Food and catering
ICLEI - Local Governments for Sustainability
2021
Food and Catering Factsheet
This factsheet explores the challenges and opportunities facing public food services in the context of the global climate emergency. It summarises the innovative actions that Global Lead City Network (GLCN) cities have taken to address those issues locally through public procurement.
English
International
Food and catering
General GPP/SPP
GLCN
2021
Joint Baltic Sea Region Report for Sustainable Public Procurement and Catering Services
This report presents the results of the mapping of Public Procurement and Catering Services (PPCS) which discloses the national legal framework and innovative approaches, organisational and business structures and operational ‘shop floor' performance regarding the provision of public meals. The report was developed through the EU-funded StratKIT project (Innovative Strategies for Public Catering: Sustainability Toolkit across Baltic Sea Region 2019-2021).
As the current practices of PPCS are closely related to the supranational policy framework, this is also briefly reflected with the best practices both from within and outside the EU. The information enables the analysis of the green or sustainable features as performed by country-specific PPCS. These results help the project partners to understand and identify the opportunities for sustainable development by PPCS.
StratKIT is funded by the Interreg Baltic Sea Region Programme.
English
Europe/EU
Food and catering
General GPP/SPP
2020