2015, Politiques alimentaires urbaines, Isabelle Lacourt

How public catering can be a lever for changing the food system ?

TURIN , October 14th, Panel : From food as a good, to food as a right Isabelle Lacourt: i.lacourt@risteco.it

Who is Risteco A Consortium, born from the initiative of SOTRAL srl, an italian SME specialized in meal transport; No profit organization Aim: to promote sustainable development in the foodservices, through research, international collaboration, information and communication and technological transfer (knowledge based economy). 2 offices: Turin (Italy) and Novalaise (France) In 2010, Risteco has launched the platform EATING CITY, convinced of the necessity to rethink food systems starting from the needs of urban areas www.eatingcity.org

Catering Service : to make a virtue of necessity ==> at school, at work, in hospitals etc.

Florence Nightingale (1810-1920)

ÂŤclean air, safe water supply and sewer systems, satisfactory state of cleanliness, light, silence, heating and equipped kitchenÂť Military hospital , Selimiye di Scutari (Turchia, during Crimea war)

Foodservice/catering industry: businesses, institutions, and companies responsible for any meal prepared outside the home.

A fairly simple definition that underlies a complex situation and very different realities and levels of industrialization

Managed by Public bodies

Contract catering

Central kitchen

In house service

Cooked ?

Fresh meal

Prepared in advance

€82 billion in 2013 Source : JRC technical report

Source : JRC technical report, revision of EU GPP rules, 2015

Source : JRC technical report

18.359 millions meals Source : JRC technical report, revision of EU GPP rules, 2015

Economical trend – Food supply chain (Italy) Net profit (Source : Risteco) Food industry

Logistics and retail

Catering companies

Economical trend – Food supply chain (Italy) annual turnover/staff unit , x 000 euro (fonte : Risteco)

Food industry

Logistics and retail

Catering Companies

==> Food consumption responsible for 20 – 30% environmental impacts (50% in case of eutrophication)

Source: Tukker et al., EU JTC (2006) - Environmental Impact of Products (EIPRO)

GPP : economic lever to green the market voluntary instrument

lowest price / economically advantageous offer 13% of the Gross domestic maket spent by Public authorities â‚Ź1,7 trillions (EC, 2015)

QuickTime e un decompressore sono necessari per visualizzare quest'immagine.

Source : Revision of the EU GPP criteria, food and catering service, Task 1, 2015

Eco-efficiency : necessary but insufficient, especially if budgets are not increased... ==> waste management/reduction = economical effect + improvement of meal quality ==> limitation of resource consumption (investments or not?) ==> meal re-engineering

To develop a new vision TOWARDS A SUSTAINABLE PUBLIC FOOD SERVICE USING THE LEVER OF EDUCATION AND TRAINING. Copenhagen Eco-Metropolis 2015 and the Copenhagen 2025 Climate Plan.

Target: 90% organic public consumption The city of Copenhagen has created an innovative training resource to empower municipal staff, starting from cooks, to be able to prepare high quality meals with organic ingredients, without increasing budget.

Indeed the city has chosen to invest more in human resources and know-how.

Source : Risteco (City Food Policies, securing our daily bread, www.citego.info)

Source Risteco, Lenny Martinez, 2013 Youtube, https://www.youtube.com/watch?v=3UB-U0S_3A4

City

Copenhagen

Country

Denmark

Population: city area

541,989 (2011)

Population: metropolitan area

1.950.522

Public Food service managed by Kinder gardens, schools, social institutions, elderly homes, personal canteens the city Food budget per year

40.000.000â‚Ź / year

Around 7 million euros for a period of 10 years (the cost of the launch of the House of Food is included). This Source : Risteco (City Food Policies, securing our 2002 dailytobread, investment is from early 2011 forwww.citego.info) both cash conversion as well as development projects (global conversion process)

Cost of organic food project

Number of kitchens

Around 900

FROM THE FIGHT AGAINST HUNGER AND OBESITY TO A LONG TERM VISION TO IMPROVE FOOD SYSTEM The population of obese and overweight people reached 53% in 2002, and 56% in 2012 despite 10 years of active commitment from NYS and NYC. Over this 10 year period, it became clear that obesity challenge is intertwined with hunger, both correlated with poverty.

To end hunger with a food distribution system based on charity is a cost for the whole society.

To end it with healthy food costs even more.

The Bloomberg administration was very active to frame this issue by switching it from an individual concern to a collective one, highlighting in particular obesity fallouts over all city taxpayers, reaching 4 billion dollars, to cover part of health expenses.

Source : Risteco (City Food Policies, securing our daily bread, www.citego.info)

Amount of local food purchased by different City Agencies in 2013, in the city of New York ; comparison with Health Buck program total local food purchase.

Local food Dairy

DOC dep of correction

ACS Admn. of child services

DOE Dep. of Education

Health Bucks program

US$ 250.000

Fresh fruit and Vegetable Total budget

US$ 576.000

US$ 20.800.000

US$ 973.621

DOE has spent 0,14$ to buy local/seasonal food, for each meal and snack served.

Source : Risteco (City Food Policies, securing our daily bread, www.citego.info)

TERRITORIAL MARKETING : A LABEL TO PROMOTE LOCAL AGRICULTURE (GENEVA) GRTA is based on 4 main principles: good, local, transparent and fair.

Precise specifications impose the following rules:  to produce and transform food according to integrated or organic agriculture,  to respect applicable collective employment agreements,  within a geographical perimeter within the canton of Geneva and neighbouring areas (zones franches).  GRTA labeled food is GMO free and contains at least 90% local ingredients.

In 2012, new specifications have been made by the general direction of agriculture in order to enable private and public catering managers willing to use the GRTA brand and foster local food purchasing procurement. They complement the general regulation of the GRTA certification.

Indeed if restaurants get themselves the GRTA certification, public buyers must follow the guidelines and serve GRTA labeled food and menu according to a frequency established by the owner of the label.

Source : Risteco (City Food Policies, securing our daily bread, www.citego.info)

Congresso ADI Piemonte RISTORAZIONE OSPEDALIERA PARTE INTEGRANTE DELLA TERAPIA DEL PAZIENTE Biella 7 Novembre 2015

Sergio Riso S.S. Dietetica e Nutrizione Clinica A.S.L. Vercelli Delegato Regionale SINPE

A vicious circle...

that costs a lot...

}

2-10% of national health expenses !

Souza TT. Clin Nutr 2015

«IATROGENIC CAUSES» Lack of diagnosis of malnutrition, lack of screening, patients do not eat their meal : they are not hungry, they need extra help, catering service is not adeguate (choice, portion size, frequency of meal, it is not good... )

Budget related to catering : 1% Cost of a day hospital : €500-1000 Cost of ingredients to increase food quality fo a day : +1€

Increase of food waste when the 2Q project has ended : +10% (20 to 30%)

Cities hold a key position to promote sustainable food systems : ==> LOCAL DEVELOPMENT : cities are located at the crossroads between local and global food supply chains. ==> TRANSPARENCY and AWARENESS RAISING: cities concentrate people. ==> MULTISERVICE approach = source of innovation and costs savings

But first, they need to develop a new vision and invest in PFS as one of the strong arm!

TO ADDRESS THE NEED OF : UNDERSTANDING, SHARING EXPERIENCE AND EXPERTISE, BUILDING COMMON COMPREHENSIVE UNDERSTANDING, DEFINING NEW GOVERNANCE MODELS TORONTO: FPC “is asked to create a culture of change within government and to support the capacity of local initiatives. "food cuts across the silos of government activity and therefore has the power to address multiple problems at once” BRISTOL: “The food system can be influenced but not controlled. The Council needs to act as a catalyst and enabler, creating an environment that supports small innovators (whether embedded in a community or independent entrepreneurs) in a wide variety of ways.”

Source : Risteco (City Food Policies, securing our daily bread, www.citego.info)

We need a new vision and a real ambition for Public Food Service too often considered to be "an adjustment variable� for the budget.

THEN: PFS can become a consistent part of public investments in sustainable food systems and a tangible commitment using direct benefits for the population (environment, health, economy, social fabric etc...) to raise evidences and reinforce other urban projects.

Thanks for your attention i.lacourt@risteco.it