Rethinking the Restaurant by Franz Greenwood

Rethinking the Restaurant A Sustainability Study on the Future of Dining in the Netherlands

Barbara Grosse-Hering, Franz Greenwood, Charlie Minter, Foteini Skourkea, Isabelle Declerck

Table of contents Summary 1 Introduction 2

Methodology

Strategic Problem Orientation 3.1 System definition 3.2 Problem definition 3.3 Trend development analysis 3.4 Major unsustainabilities

Sustainable future vision 4.1 Cultural and social trends 4.2 Technology in 2050 4.3 Regulations/trends/plans of the government for 2050 4.4 Sustainable Future Vision:

Backcasting 5.1 Stakeholder evaluation 5.2 Interviews 5.3 Action plan 5.4 Defined milestones 5.5 How these changes can be achieved 5.6 Sustainable gain 5.7 Possible drivers and barriers

Conclusions and recommendations 6.1 Conclusions 6.2 Recommendation 6.3 Reflection on the backcasting method

References Appendix A Trends and Developments B Interviews C Backcasting D

Workplan

Summary Sustainability is a big topic of these days for the quality of our Earth and living conditions. It is for that reason also necessary to look at the way restaurants work and how this can be changed by 2050. This includes food acquisition, preparation, disposal, energy, water and material use, the social function and other areas that are generally important topics for a more sustainable future. This study is limited to how the restaurants in Delft could become 100% sustainable by 2050 and is conducted with the backcasting framework. This restaurant business includes pubs with meal services, bistro’s, fast-food restaurants and normal restaurants. The trends these days are already moving in a more aware situation with urban farming, organic and responsible food production, local and seasonal products, vegetarianism, more use of rainwater, composting and reuse of locations. By 2050 more will even change in the cultural, social, technological and governmental trends. From these trends a sustainable future vision can be set up. It will become a multifunctional meeting area that provides sustainable food and different services according to the local needs for families that want to eat with their children, but don’t have the time to cook healthy or people that live alone and have a need for social interaction. The restaurant’s food suppliers are farmers which provide fresh, local and seasonal food. These farmers collaborate with schools and kindergartens to create knowledge and awareness about food production and healthy food. Services like providing work space, charging stations for transport or daycares are possible and the “Food pass” allows people who have allergies or need a special diet to customize their food. The building is powered by renewable energy and to reduce the energy need, efficient kitchen appliances and lighting systems are used. Looking backwards there are a number of steps that should be taken in order to bridge the gap between now and the future vision. These steps concern technological, cultural-behavioural, structural, regulatory and organisational matters. On the long term, next generation power plants are needed, sustainable transportation means together with organic farming. The mid-term actions involve restoring old building in a sustainable way, introducing a vegetarian day in all restaurants, setting up local food associations and connecting educational facilities and social projects with local agriculture. What can already be done at this moment are project studies and small scale experiments, changing the legislation for a sustainable future, organizing meetings between all stakeholders, motivate organic farming and educate farmers. Hereby the sustainable aspects of the future vision will improve upon the current situation in terms of People, Planet and Profit (PPP). To conclude, gradual small but radical actions are needed and a coordinated effort from different parts of society. Both long term and short term profit should be taken into account to satisfy stakeholders. The government has to be the motivator of change. This future vision also involves mainly the acceptance of public and the participation of small businessmen and producers. Education should be an integrated aspect of this future vision since it can have an important influence on people’s awareness, as well as new legislations. Recommended is to look further into gradual social and behavioural change. People have an intimate relationship with food that cannot be easily altered, especially through coercion. Also the sustainability of kitchen appliances and the way they work inside the kitchen can be investigated further.

1 Introduction As part of the TU Delft course WM0939 Engineering for sustainable development a boatweek was organized for 25 students. During this week the students and professors visited several companies working to be sustainable in their own way of working. As a final part of passing the course there is a backcasting assignment that has to be worked out in groups of 4 or 5 students. The topic of the assignment can be chosen by the group, but needs to be a sustainable topic. This report deals with a sustainable dining experience in the city of Delft in 2050. This topic includes food acquisition, preparation, disposal, energy consumption, water use, the social function and other areas that are generally important topics for a more sustainable future. Within the restaurant industry different areas can be improved and influence the environment and costumers positively. To achieve a more sustainable system, technological, cultural, structural, regulatory and organizational changes have to take place. At the same time the needs of the stakeholders and the restaurant visitor (user) has to be taken into account In order to find a solution and to set-up an action plan how this goal can be achieved, the method ‘backcasting’ is used. Backcasting literally means looking back from the future, so it can be seen as the opposite of forecasting. A desirable sustainable future vision is developed and described. The next step is to look back and define in different steps what has to be done to come to this future. In this report the steps are defined in longterm (25 - 50 years), mid-term (10 - 25 years) and short term (present - in 10 years). Jansen (2003, 2005) has called this ‘from vision to action” and ‘using backcasting for the challenge of sustainable development’. This paper is divided in four parts that are in some way according to the four steps of backcasting. First the used methodology of backcasting is explained which will be used for the rest of the report. The third chapter is the strategic problem orientation with the problem and system definition. Also the major unsustainabilities in a restaurant are explained here. Chapter 4 consists of the sustainable future vision. Here the trends and developments for 2050 are described thereafter the future vision is defined for sustainable restaurants in 2050. The next chapter consists of the actual backcasting in which a new stakeholder evaluation is conducted and where interviews are taken of some stakeholders. It continues with the action plan and the milestones and ends with the sustainable gain for 2050 and the possible drivers and barriers for the vision. The report finishes with the conclusions and recommendations and the appendices. (The workplan of this groupwork can be found in Appendix D.)

2 Methodology

As part of the group work assignment of the TiSD Boatweek, it was necessary to use the methodology of backcasting to find a future vision for 2050. Backcasting is an alternative planning technique where a desirable future is described and to assess how such a future could be achieved instead of focusing only on likely futures (Quist, 2006). It was supposed that after having identified the objective in that future, it would be possible to work backwards to determine what measures should be taken to guide the industry in its transformation towards that future. After that agendas are set towards that desirable sustainable future. Approaches done with backcasting are more appropriate for long-term problems and long-term sustainable solutions due to their normative and problem-solving nature. The result of the backcasting approach should give policy makers and the interested public a view on the future as a setting for opinion creation and decision making. Hรถjer and Mattson (2000) suggest that backcasting is favourable in cases where current trends are leading towards an unfavourable state. Different forms of backcasting have been created by many people, but a generalised methodological framework can be made, consisting of five stages. These are, according to Quist (2006):

1. Strategic problem orientation 2. Construction of sustainable future visions 3. Backcasting: backwards looking analysis 4. Elaboration and iteration 5. Embedding or results, generation follow-up and implementation In the scope of this project only step 1 till 4 will be investigated, where step 4 will be elaborated with the action plan of step 5.

The first step, strategic problem orientation, aims at exploring the problem from a systemic viewpoint, possible problem definitions, as well as identifying main unsustainabilities, opportunities, possible solutions to the sustainable problems and identifying relevant stakeholders (TU Delft, 2011). The outcome of step one are the system definition, trends and development analysis, overview of the major unsustainabilities and the stakeholder analysis. Step two elaborates further on step one and looks at the possible future visions where the defined unsustainabilities and problems are solved. Step 2 delivers the terms of reference of the sustainable future vision, the description of the future socio-technical system and need fulfilment and the social, technical and cultural criteria. In the third step, the strategy to bridge the gap between the future and the present situation is created. This is done by means of delivering an overview of the changes needed, ideas on how these changes should be realized, stakeholder evaluation and an overview of the milestones. The fourth and last step for this project consists of analyses and feasibility studies by consulting an expert in the field and defining the follow-up activities and agendas that enable implementation and realisation on the long-term. This will result in an analysis of the drivers and barriers, a more detailed analysis and sociotechnical system, a follow-up agenda including stakeholder evaluation and a short-term action plan. All these steps and deliveries are worked out in chapter 3-5.

3 Strategic Problem Orientation In this chapter the system and problem definition will be explained together with the trend development analysis. In the end the major unsustainabilities in restaurants are summed up which will have to be counteracted by 2050.

3.1 System definition According to Collins English Dictionary (2003) dining out is defined as: to dine out, vb (intr, adverb) 1. to dine away from home, especially in a restaurant 2. to have dinner at the expense of someone else mainly for the sake of oneâ&#x20AC;&#x2122;s knowledge or conversation

Dining out is an activity that fulfils both needs and desires. Ultimately, people need to eat. This can usually be accomplished in private. Dining out satisfies more than the need for food; it is a social and cultural experience that is purchased. - Need to eat. - Desire to forego the process of food prep and clean-up. - Need for food when dining at home is not feasible - Desire to interact socially with others in an appropriate setting - Desire to experience certain cultural cuisines and environments - Desire to mark occasions or events as being different from the everyday (promotion, gagement, anniversary etc.)

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To this end dining out fulfils these needs and desires through the providing of - professionally cooked food. - a clean, comfortable place for sitting in, usually with special emphasis on atmosphere - tables with enough space to conduct a private conversation within a closed group - servers able to facilitate the meeting of these needs.

3.2 Problem definition The problem definition for this report consists of the research question on how 100% sustainable restaurants can be created in Delft by 2050.

Scope of the project Currently the eating out business can be divided in the fife sections Drinking service providers, Food-service providers, Meal providers, Contract Catering and Lodging& accommodation providers. In this backcasting report we will consider â&#x20AC;&#x153;Meal providersâ&#x20AC;?, including restaurants, Pub with meal service, bistro, etc. (Quist et al., 2003, p. 5). Aspects of sustainability in restaurants:

Food Food is possibly the most important thing in the restaurant business. It is the main ingredient. Different questions concerning the use of food and environmental sustainability in the restaurant have to be taken into account, like: Where does the food come from? Should it be organic or is it better for the environment to get

local food? What is going to be done with the leftovers? Does the left-over food end up in the garbage or is it possible to compost it? Maybe there is a way to reuse it?

Materials

For the material used in a restaurant, such as tableware, a sustainable solution is needed. For products such as cutlery and tableware the decision to use reusable or disposable needs to be taken. The total life-cycle has to be taken into account. For flooring, furniture, machines, transport, etc. sustainably material should be used and the restaurant owner can make use of product-service-systems (leasing) to avoid throwing away used products due to their obsolescence.

Energ y

Restaurants take a lot of energy to run. From the cooking, to refrigeration, to temperature regulation. While the restaurateur may not have that much control over the type of energy they use, especially if they are a renter, they do have control over the efficiency of the equipment they use.

Water

Restaurants use lots of water every year. Looking for ways to reduce these can be a big step towards environmental sustainability. The use of water in this backcasting case will be limited to the use in the restaurant and exclude the water which is used for the food and product production.

Building

Many restaurant survive just some years on the market and are closing, leaving an empty building that has to be totally renovated to be transformed to e.g. a cloth shop. Creating flexible buildings would help to decrease the energy/ material waste to rebuild a house after a restaurant has closed.

Eating-out concept The concept of the restaurant influences the use of materials, energy and water. In take-away restaurants more disposable tableware is used and thrown away afterwards. On the other hand there is no need for example washing the dishes.

3.3 Trend development analysis New trends regarding dining out are evolving all the time. Some of them contribute to a sustainable eating culture. All elaborated explanations of the trends can be found in Appendix A.

Food production:

The trends and developments in food production in the year 2010 are urban farming, urban greenhouses, MSC-Fish (Marine Stewardship Council), local food and seasonal products and organic and responsible food production such as UTZ, Max Havelaar, EKO and Rainforest Alliance.

Food demand:

In these days there is an increase in number of people that are vegetarians, veganists or raw foodists. Also there are more people considering to buy more local food or consider diet change.

Meal production:

Developments concerning meal production are induction cooking or electric cooking, organic cleaning and dishwashing products, the use of rainwater, decoupled cooking (sous-vide), worms and anaerobic composting and food waste for nearby functions.

Meal consumption:

In the meal consumption you can find trends like the reuse of locations, Guerilla dining, reusable or degradable accessories and electricity use.

3.4 Major unsustainabilities During the preparation and storage process Food waste can occur both during the process of preparation and storage of the food and after consumption. Other unsustainabilities are: - Food waste during the preparation of a meal. Many of the materials are thrown away. - Lack of organization in the menu list and lack of control during the preparation of meals. The variety of meals and the different menus available result in the preproduction of many different quantities of meals that finally are not being consumed. - Some of the surplus meals that have been prepared are not possible to be reused the next day. - Some of the used cooking materials such as oil are reused in the cooking process again, posing a threat to the public health instead of being reused in other ways. (Production of fuels, e.t.c) - One important source of pollution from restaurants is the use of toxic cleaning products. - The buildings that accommodate the restaurants are not usually designed according to sustainable principles. As a result there are ventilation problems and serious energy losses.

After consumption - Consumers usually don’t think before ordering a meal so they order much more food than they need and as a result a lot of food is thrown away. - Some of the restaurants offer very big food portions, so it’s impossible for the clients to consume all the food they have ordered.

In the handling of the food waste - Most of the food waste of restaurants is combined with general waste. Lack of a municipal initiative for handling the food waste. (No separated garbage collections) - Lack of private initiative from the part of the restaurants to compost and reclaim the food waste. - Lack of a policy for reclaiming the “fryer oil” and treat with a rational way the fats, oils and grease.

Other kinds of Unsustainabilities in Restaurants - Unsustainabilities in the raw food material production. The raw food material with which many restaurants are supplied, it is produced in a unsustainable way. - Energy consumption from the restaurants. There is no awareness for using green energy and following a strategy to reduce energy and water consumption. - Unsustainabilities in the process of food supply. There is no policy for consuming less energy during the transportation of food supplies. - Waste of paper and food packaging, which is in many cases harmful for the environment. - People have to go the restaurant and they tend to use fossil fuel motorized transport.

4 Sustainable future vision Chapter four deals with the sustainable future vision that will be set up according to the trends and developments already happening now, and the trends and new technologies predicted to be designed by 2050, keeping in mind the regulations and plans of the government.

4.1 Cultural and social trends The cultural and social trends will be found in families, population and demographic shifts, globalisation, mobility and health.

The dispersed family/social network: The single status is an increasing trend and this will change the cooking habits as well. Convenience Food, one-person ready-made meals will dominate the eating culture at home. Eating as a ritual in a community can then just be celebrated at a dinner with friends and going out for dinner or lunch will get more important to have social interaction while eating. The dissolution of the nuclear family: Divorce rates continue to climb while the role of the nuclear family as the main socializing model for children is overtaken by other actors and, increasingly, the internet as a socializing force. Even now, the roles of all the members of a family are becoming more fluid, and parents often do not play the most significant role in socializing their children.The OECD report emphasizes the increasing role of the internet in shaping social interaction and speculates that this trend may continue into the future (OECD, 2008). By 2050 there will be few people alive who have not grown up accustomed to the interactive potential of internet based devices. The potential culture to be predicated on a trend of constant would seem high.

Population and demographic shifts By the year 2050 it is likely that the development of the medical field and associated lifestyle choices will lead to an even greater number of elderly people. Conversely, the rate of births in developed countries is consistently declining. This may lead to a potentially large elderly population in relation to youth demographic in Europe and hence the increased need for immigration in order to maintain economic growth. (The OECD predicts that Austria, England, Wales, Denmark, Germany, the Netherlands, Norway and Sweden would be composed of 15-32% foreign born nationals). These numbers do not account for citizens whose parents migrated to these countries. Thus, there is the high potential that in some countries that ‘visible minorities’ could become the majority. There are several implications this may have for families in Europe: - Cities may become characteristically more immigrant based - This raises the potential for a greater ethnic mixing and the establishment and evolution of new ties.

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As such the OECD describes its outlook for the coming generations in Europe: 1. The extremely rapid rise in the coming years of the number of elderly and very elderly (+44% and �� +171% respectively by 2050) 2. The expected surge in some countries in the proportion of ethnic minority children 3. A very substantial increase in the number of lone parents 4. Cohabitation is eventually likely to become more common than marriage in the prime childbearing

ages of 25-34.

All these things considered, the cultural and social context for this future vision is one in which the population of retirees is extremely high. Cities will be composed of a significantly larger population of younger people of different ethnic backgrounds. It would then follow that the variety of ethnic foods available will correspondingly grow, and restaurants that specialize in ethnic food will thus become the norm rather than the exception. In consideration for senior citizens

restaurants will need to pay more attention to strict dietary and health considerations. In order to meet these growing demographics and their specific requirements restaurants will have to diversify their menus.

Globalisation The individual character of local kitchen and food will decrease due to globalisation. Therefore fast-food chains as McDonalds and co are going to influence and dominate the eating culture even more.

Social mobility and work mobility As people and families become increasingly mobile, social relationships will be dispersed and increasingly reliant on internet and communication technology. Because of this the use of public space may take on a different role. It is even seen now, in cafes, that public space for sitting and meeting is now a common venue for internet access. People gather in public space to privately interact with absent friends. This on the one hand is indicative of the mobility of technology, but also the fusion between public and private social space. By 2050 it could be that such a merging, but also ‘production’ and ‘social’ spaces will continue due to further development of mobility. The fusion of production and social space has been around for some time in the form of the ‘work lunch’, an opportunity to network with potential business partners or to impress clients. But could a future potentially hold a greater fusion of social connection and work? In Berlin, there is a business which operates a dining/work scenario. People can rent office space by the day/week/month/year and the rental of tables in the café for prolonged periods of work by groups is also possible. The dining area thus operates as a work environment, social/dining experience, and the lobby of the ‘office’ building simultaneously. These trends could lead to a future in which space for business is multi-functional or multi-locational. Furthermore, the described change of the traditional working rhythm will influence the eating habits drastically. There will be less time for eating and cooking, so snacks in between will dominate the menu. Less time for cooking could lead to a more popular eating out culture, use of home delivery services and oven-ready meals.

Health Besides nutrition and enjoyment, the health aspects of food will count in the future. The wellness trend brought us “functional food”, pro-and prebiotic food, vitamins & Co as an independent and self-evident food in shops. In addition, more and more “designer or Novel Foods” are developed. According to the forecast of the National Restaurant Association, consumers are more interested than ever in nutrition and food safety. They want to be certain the food they eat is safe — from its origins to its presentation on the plate. They also want the ability to order healthful options, for themselves and their families, or have an occasional splurge. Restaurants overwhelming are responding to consumer demand for healthful menu choices. The restaurant industry provides increasing options, including produce, gluten-free and other allergy-friendly options, and super fruit/food (such as acai, goji berry, mangosteen and purslane, a salad green). Children’s health matters, so nearly two-thirds of fast service operators say they offer more healthful choices for children than they did two years ago. In the fullservice segment, about half of family-dining operators (47 percent) report that they offer more healthy choices for children than they did two years ago, along with about two in five casual-dining and a third of fine-dining operators.

Wealth As mentioned by Quist et al, it is expected that wealth will increase in the years to come. This will have consequences on the demand for higher quality of food and eating out in general, since both will increase (Quist et al 2003, p. 6).

Consequences for Dining out The changing character of social demographics and corresponding lifestyle changes will have a significant impact on the way people eat and the role of dining out.

The Primacy of Convenience An increase in urban mobility will likely lead to a rise in the popularity of snacking. It is projected to increase 19% more than other eating occasions by 2018. This increase is associated with “growth in new types of snack foods as well as an evolution of how consumers eat,” emphasizing an increase in on-the-go eating habits. These increases are most likely to concentrate in the morning period (23%) with the least common time for snacking being in the evening (19%). This increase in snacking ultimately reflects an increased value placed on convenience in food services, either through eating out or the reduction of time needed to produce meals at home (Palmer, 2009). It has been verified that even during times of financial austerity consumers will still pay more for convenience, thus spending more money in order to save time. Rather than shop around to save money 2008/9 has seen an increase in 8% of people willing to pay more for a clean well lit store whose name is considered ‘trusted’ rather than something substandard even if the prices are indeed better at such a location (Drake, 2009).

4.2 Technology in 2050 During the last years technology that is environmentally friendly gain ground over other kinds of technologies. However it is doubtful whether the next years there will be a positive reaction from companies and stakeholders towards alternative ways of producing energy. If this attitude is developed future green technology can offer a variety of solutions and can change the model of everyday life dramatically. There is a number of important inventions in the area of green technology that are not yet wide spread and established. In addition there are many promising ideas which, with the suitable future infrastructures, will be able to offer great solutions. One of the most advanced technologies is the smart grids. A smart grid is a form of electricity network using digital technology. The basic aim of smart grids is to overcome the endemic problems, common to current electrical grid systems. Smart grids will make the distribution and consumption of energy more efficient and cost-effective. Another important technology which could be established the next years is the one of Enhanced Geothermal Systems. The overall objective of Enhanced Geothermal Systems (EGS) is to use the heat naturally generated by the Earth to produce electricity. This system use wells which are drilled into high temperature basement rock. Furthermore the nanosolar technology is a quite promising solution for the energy problem. The manufacturing and operational costs for exploiting solar energy have been quite high. This will change soon as Nanosolar created the most cost efficient solar energy source to date. Except from the above technologies that are expected to bring a radical change in the energy production, there is a variety of other innovative solutions that might be established the next years. Some of them are the Environmental sensor networks, the nuclear waste neutralizer, the Toxin-eating trees, the use of the wave and tidal power, the establishment of next generation high efficiency power plants. Furthermore, there will be new more effective methods of producing bio-fuels and exploiting the different types of waste. There are also some future technologies that will be more widely introduced in the everyday life. In the field of transportation there might be a use of solar means of transport or electrical vehicles. The creation of in-home power stations is also expected. Concerning the building technology a future solution might be the use of geothermal energy and of water cisterns for the heating and cooling of buildings. It is also expected to use more sustainable building materials, „cool“ roofs, coatings, paints and other new building materials that contain solar reflectants and collectors. Moreover, another expectation for the future years are the solar buildings. Solar cells can be integrated into rooftops, walls, and windows, homes and office towers. As a result buildings will become miniature power stations, generating their own electricity and feeding excess power back into the grid. Finally other important technological advancements will be the use of new technologies for lighting such as led and oled illumination, the use of more energy efficient appliances, and of non-toxic cleaning products.

4.3 Regulations/trends/plans of the government for 2050 The government already made several regulations and plans for the year 2050 regarding energy, waste, water, spatial development and climate. These regulations can be found below.

Energ y:

- 70% reduction of foreign fossil fuels in 2030 (Sesac Delft, 2006) - Use of waste heat of wastewater treatment Harnaschpolder (Sesac Delft, 2006) - 50% Co2-emissions compared to 1990 in 2030 (= -300000 tons/ CO2) (Delft, 2008) - 25% Green energy 2030 (Delft, 2008) - 50% energy use reduction compared to 1990 in 2030 (Delft, 2008)

Waste & Water:

- Use of green waste for local heat/electricity plant. Local energy company has started in 2009, will grow the next 30 years (Delft, 2009) - Treat water problems within the city (such as heavy precipitation) (Delft, 2009)

Spatial development/urbanism:

- Growth of population and demand for space in the Randstad versus decline in the north, east and south (CPB, 2006) - Delft wants to work itself up as a knowledge centre, attracting knowledge workers (Delft 2009) - Dynamic but also peacefull and quiet/green (Delft 2009) - Increasing square meters by building within the city, instead of expansion outside of the city in order to leave the green areas surrounding the city intact (Delft 2009) - Ensure connections to surrounding areas by lowering infrastructural barriers such as the train track, A13 highway and the Kruithuisweg (Delft, 2009) - Traffic congestion is a limiting factor for new plans, not so much air quality, which will improve due to improving background air quality - Intensification of touristic attractions along the axis Prinsenhof - Lijm en Cultuur, with the epi-centre being the Zuidkolk (Delft 2009)

Climate:

The Dutch meteorological institute expects an increase of temperature of 1-2 C in 2050. This will result in a warmer and rainier winters and warmer summers. Summers will also be rainier if current air streams remain unchanged, but if the air streams change the amount of wet days will drop drastically. (KNMI, 2006).

4.4

Sustainable Future Vision:

Eating out in 2050 will take place in a multifunctional meeting area that provides sustainable food and different services according to the local needs. The restaurants have a communal function and being family friendly so parents that have no time to cook for their children can still have a healthy meal together thanks to connected schools, kindergartens and working places. Parents can pick up their children from kindergarten or school which are connected to the restaurants and eat there to make an eating ritual and to trigger a slow-food culture. It provides opportunities for people that live alone and still want to experience social interaction while eating and. Fitting to a society where people will have less time and space to prepare meet, the place offers take away food, eating in the restaurant or renting a cooking place. People will have very basic kitchens at home were food can be heated up so if they want to prepare a big meal with friends, they can rent a kitchen in the area. For people living alone, an entertainment and connecting service can simulate them to go out for dinner or lunch. The restaurant’s food suppliers are farmers within an area of 50km which provide fresh, local and seasonal food. The farmers collaborate with schools and kindergartens to create knowledge and awareness about food production and healthy food. When the food is delivered, the trucks can take the food waste from the restaurant and bring it to the nearest biomass plant. The fertilizer, that is a byproduct from these plants, goes back to the local farms. Food that cannot be grown or farmed in the Netherlands is sustainable transported and supports fair trade organizations, but 90% of meat, fruits and vegetables will come from local production. To organize transportation efficiently, restaurants cooperate. The building of the restaurant is planned and realized in a way that enables an easy transfer to another function, like changing it to a shop of office building. All restaurants have a ‘function unit’ were the food is prepared and additional service units that are adapted to the local needs, are connected. Services like providing work space, charging stations for transport or a daycare. The “Food pass” (see figure 1) allows to customize food, so people who have allergies or need a special diet can show the pass and get fitting ingredients. To avoid food waste, also the size of the meal can be customized.

Figure 1: Future vision scheme The building is powered by renewable energy resources like solar panels, wind turbines, geothermal heating and cooling or supported by the closest biomass plant. To reduce the energy need, efficient kitchen appliances and lighting systems are used. The air quality in the restaurants is improved by edible plants. To create awareness, the user gets feedback about the energy usage and information about the source of the food in his/her meal.

5 Backcasting 5.1 Stakeholder evaluation The stakeholder analysis for the sustainable restaurants in 2050 will consist of the following groups of stakeholders. The customers (consumers, offices, schools and daycares) (where the offices, schools and daycares are especially new stakeholders for this particular vision), the shops (supermarkets, food markets and foodservices), the farmers, utility services (gas, water and electricity) and some individual parties like the government, waste recyclers, restaurant association, public interest groups, research bodies and educational institutes. Their interests and role in the restaurant business in Delft will be explained underneath. The connections between the different stakeholders are shown in Figure 2. Gas/electricity suppliers

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Figure 2: Stakeholder representation of sustainable restaurants in Delft by 2050

New sustainable restaurants in 2050 in Delft. The restaurant group is the main stakeholder. It consists of fast-service providers (fast-food restaurants, snack counters and lunchrooms), meal providers (restaurants, bistro and pubs with meal services) and contract caterers for companies or institutes. In Delft there are about 91 restaurants and 63 fast-food restaurants or snack bars (Kenniscentrum Horeca, 2011). If becoming a sustainable restaurant, they would all benefit from a reduction in electricity consumption or waste production as the cost would decrease for the restaurant resulting in an increase in profit. According to Jeannette van Mullem (horeca entree, 2010) there are now 200-300 restaurants in the Netherlands that deserve the predicate sustainable

due to their menu of local products, biological food, fair-trade products and good, fresh fish. Of the 104 restaurants mentioned on the website of pure dining out (puuruiteten, 2011) none of the sustainable restaurants are located in Delft. To make sure that the vision will be reached in 2050, a major change should happen in the sustainable awareness of restaurant owners. More should be known on sustainability and nature such that they understand what should be done to eliminate further damage of nature.

Government:

The connected ministries are the ministry of public health, ministry of agriculture, ministry of environment, ministry of economic affairs, division of controlling hygiene of foods and division of controlling wealth and hygiene of cattle and husbandry. With respect to sustainability, the Dutch government has to make sure that it follows the Kyoto procedures for reducing the amount of CO produced. One way of doing this is by obligating the restaurants with annual energy consumption higher than 200.000kWh electricity or higher than 75.000 m3 of gas, to perform an energy investigation. In the worst case scenario, they can even impose energy saving measures with a pay-back time of up to 5 years (KHN, 2006). The main task of the government for 2050 is that they impose regulations and penalties such that restaurants have to change the way they are working now, such that the vision will be reached. 2

Utility services: In the Netherlands, the electricity market has been liberalised since the first of July 2004. Hereby clients can choose their own electricity provider. The major players in the Netherlands are NUON, Essent, Electrabel, Intergen, Delta and E.ON. This electricity mainly comes from fossil powered plants (91.5 TWh), a small part of nuclear power plants (4TWh) and sustainable energy sources like wind and biomass (9TWh). Furthermore there is a possibility to buy ‘green energy’ from the providers. In the Netherlands, the restaurant sector uses 10913 TJ of energy in 1992. 23% of that goes to electricity (691 GWh), 61% to gas (209*106 m3) and 17% to other energy sources (1814 TJ) (NEH, 1993). The tap water in the Netherlands is of very high quality and some people say it is even better than bottled water. In the Netherlands one person uses 128 liter per day for drinking, showering, cleaning and cooking (milieu centraal, n.d.). Accomplishing the vision it is necessary that the utility services, mainly the electricity companies, make sure that a higher percentage of the electricity produced comes from sustainable resources like solar, wind and hydro power. The government plays a major role in making this happen.

Restaurants associations: Restaurants in Delft can join different restaurants associations such as the ‘Koninklijke Horeca Nederland’ (KHN) association, the ‘Horeca Energy’, the Bedrijfschap Horeca & Catering, VENECA or ‘Ondernemersvereniging Binnenstad Delft’. These restaurant associations are of critical importance for the sustainable restaurant business. They are the intermediates between the government and the restaurants. It is then also their task to make sure that all restaurants, that want to become more sustainable, find all the information that they need like regulations, subsidies and information on things that you can change.

Waste recyclers: In the Netherlands one inhabitant produces 582 kg of garbage per year (Delft, 2010a). SITA is the garbage collectors in Delft for professional and private waste and Avalex for professional waste in Delft and surrounding cities. They claim that that waste is going to be recycled or transformed into energy. Furthermore they have a complete environmental program to reduce the fuel consumption of the garbage collection cars and using modern waste incinerators. According to our vision, all waste should be used to produce energy by 2050. The waste can be used in CHP’s to produce heat and power that can be sold to the utility services. The compostable garbage on the other hand will be used as fertilizer for the farmers.

Users:

The users consist of the consumers, the offices , schools and daycares of Delft. From a questionnaire done by the environmental team of the municipality of Delft, filled in by members of the Delft Internet Panel was found that 50% of the respondents looked for information on nature, environment or sustainability (Delft, 2010c). The results are shown in figure 3. Almost everyone (92%) searches on the internet. 50% reads

the (local) newspaper to look for information. 33% looks in folders and brochures. 30% asks family, friends and colleagues. Since 2009 there is “Sustainable Delft” page in the local city paper “Stadskrant Delft”. In 2050 it is projected that more people will stay single. These people don’t need a large kitchen in their home for preparing one-person dishes. Therefore people think that kitchens will disappear in the homes, creating an opportunity for restaurants to have extra small kitchens on another floor which can be rented to people that want to prepare dinner for friends or families

Figure 3: Delft citizens’ interest in Sustainability

The customers’ wishes and demands are looked after by the consumer organisation (Consumentenbond Nederland), which is a public interest group and is explained below. The vision for 2050 states that the restaurant building is in close contact with offices, schools and daycares. The restaurants will have a function unit that can be adapted to local need. Services can be provided like working spaces for offices or daycares. On the other hand it is in close contact with schools. Families that have no time to cook can still have a healthy meal when they pick up their children from school. These children will get training in school on how the products of the restaurant are grown to create knowledge and awareness about food production and healthy food.

From the customers’ perspective, they would of course like to have a comfortable, cheap and tasteful diner. Therefore a compromise should be made between all the different aspects of price, products and restaurant environment. At this moment local biological products are more expensive than other products. If the restaurant wants to buy them, there are two possibilities. The first is that the price goes up for the same amount of food or the amount goes down for the same price. This has to be according to the wishes of the customer. On the other hand, also the environment in the restaurant has to be according to the wishes of the customer. Restaurants can save a lot of money by putting the temperature a few degrees lower. The customers are the people that have to decide where they want to have dinner, so they are the most important stakeholder. So every change should be done in good cooperation with the consumer organisation (consumentenbond Nederland).

Food and non-food shops: The food- and non-food shops related to the restaurant business consist of the supermarkets for small purchases of non-food products such as products for cleaning, food markets for fresh food and foodservices for big orders of food and non-food. Foodservices are for example Sligro, Makro, Verserver and ‘de Kruidenier’. A new name in the list is ‘De nieuwe band’ a full biological foodservice. Restaurants order their products online and the company brings the food to the restaurant. In a certain way this is more sustainable because the truck that delivers the products can go to several clients during one trip, instead of different restaurant cooks have to drive separately to the shop. To make a difference in food shopping, the food services need to pay more attention on buying local and biological products. They help the restaurants by getting all the products in one place, such that the restaurant owners don’t have to drive to all the separate farms to get their products.

Farmers:

The farmers in Delft and the whole Netherlands provide fruits, vegetables and meat to the markets and the supermarkets. A small part of the restaurants will choose for local food products and will opt to buy the food directly from the farmer. The research programme ‘biological cattle farming’ tries to contribute to the strengthening and enlargement of biological cattle farms and with that to meet the objective of 10% biological farms by 2010 and biological share of 5% of consumer spending in 2007 (biologische veehouderij, 2008). Biological-dynamic companies go even a step further by keeping everything connected. This way the manure and compost of the company is used to fertilize the ground, cows may keep their horns and fruit rotation of 6 to 8 years is used to keep the ground fertile. As shops like food services will need to provide more local and biological products for the customers, it is necessary that more farmers start to produce biological products. Delft is surrounded by farms and is thus an ideal city for food services to offer biological and local products if all farmers start to be biological.

Research bodies, public interest groups and educational bodies: Several organisations conduct research for the restaurant or customer associations. They test the food for nutrition and environmental quantity and services of restaurants for quality and supply the received data back to the restaurants and customers. Possible research bodies are Bedrijfschap Horeca & Catering, WUR and AKK/KLICT. Also public interest groups that test the restaurants on being client friendly and hygienic are of importance to the vision. Both research bodies and public interest groups have to raise the standards to sustainable restaurants, such that other businesses get lower points for being unsustainable. On the other hand, the staff of restaurants needs proper training before they can work in restaurants. This can start from basic training in the restaurant to college studies for hotel and restaurant businesses leading to known certificates. It is necessary, if one wants to have 100% sustainable restaurants in Delft by 2050, that the training of these sustainable restaurant owners start now. Hereby new restaurants that are set up will already have the standards that are necessary in 2050.

5.2 Interviews In order to find out possible barriers and drivers and find out what is necessary to reach the future vision, we interviewed three stakeholders about their expertise and confronted them with our Vision. Following a short summarize of the interview and arguments that have to be taken into account for the Backcasting. One of the interview partners was the manager of the company Sodexo in faculty of Architecture. Sodexo operates all canteens on the TU Delft campus. The conclusion we could draw from this conversation was, that in order to change the system in a company like Sodexo to a more sustainable one, rules coming from the client (TU Delft) or legislation are most effective. Furthermore that costs and prices are dominating the decisions, so a change to a more sustainable restaurant/canteen has to bring benefit, also on a short-term. â&#x20AC;&#x2DC;t Klooster is a restaurant in Delft that provides local and seasonal food. The owner mentioned that the use of an intermediary company to connect restaurants and farmers is effective but more local distributors would be beneficial to realize such a concept in Delft. He stated that drastic changes will not work in the restaurant industry, so gradual, stepby-step change of social and behavioural aspects is crucial to the success of sustainable future restaurants. Paul de Graaf is an expert in urban agriculture and his main message was that the transport from and to the restaurant should happen in cycles in order to avoid empty trucks. If food is delivered to the restaurant, the same truck brings back the food waste to the farms as a fertilizer or to the biomass plants. He stated that not too much food should be grown in the restaurantâ&#x20AC;&#x2122;s garden, due to the fact that agriculture starts to be efficient at around 3000 m2. A detailed description of the interviews can be found in the appendix B.

5.3 Action plan Looking backwards there is a number of steps that should be taken in order to bridge the gap between the future vision of the sustainable restaurant in 2050 and the current situation which is characterized by serious unsustainabilities. These steps concerns technological, cultural-behavioural, structural, regulatory and organisational matters. The full table of actions divided into all 4 concerns and all 3 steps can be found in Appendix C.

Long-term Actions - Establishment of next generation power plants and of other infrastructures. - Use of solar and other sustainable means of transport will be generalized - Organic farming will become industry standard - Restaurants will become multifunctional businesses that serve their surrounding community - All the restaurants will comply with the legislation concerning construction, food supply, renewable energy and recycling.

tasks,

- A vegetarian day will be established in all the restaurants of Delft

Mid-term actions - Gradually restore old restaurants according to new legislation, create new buildings with the suitable technological requirements and transfer some of the old restaurants to new locations and buildings. - Transitive period in the use of sustainable means of transport. - Well-organised restaurant association that could coordinate the function of sustainable Restaurants and their encounters with the stakeholders - Establishment of new efficient technology in restaurants - Introduction of a vegetarian day in restaurants

- Small scale experiments with a number of sustainable restaurants and free meals to people so as to getting used with the idea of the sustainable restaurant. - Creation of small associations by residents of Delft which can produce traditional local food and supply restaurants. - Connect educational facilities, social projects, kindergartens, etc. to local agriculture as incentives for raising awareness

Short-term actions - Project studies and small scale experiments for the integration of new technology and infrastructures in the City of Delft. - Land planning for the location of new infrastructures, of green spaces for urban farming and of new restaurants in order to create a functional network. - State starts motivating use of renewable energy in restaurants - State gradually provides a new legislation for restaurants concerning building construction, food supply, renewable energy tasks, and recycling. - Organization of meetings between the stakeholders in order people who are involved to be informed and develop a common policy in the direction of the sustainable vision. - Research on the reaction of stakeholders and the interest that are touched. - Provide outlets to stakeholders that should withdraw or the suitable education to invest to the new sustainable industry that is being established. - Restaurant Association adapt policy to encourage awareness of sustainability in its members - Motivation of organic farming - Education to farmers on how to make a sustainable production - Education in schools concerning the meaning of sustainability and the value of eating healthy. - Municipalities can establish a vegetarian day with events inside the city, offering information about eating healthy and engaging people in this behaviour.

5.4 Defined milestones When all actions are known that should be taken to reach the sustainable vision in 2050, it is possible to define milestones in between. These milestones are set around 2020, 2030 and finally 2050. Hereby it is easier to motivate people to start acting now in stead of waiting for tomorrow.

Long term (Until 2050) - Eating-out will be developed to an activity connected with other functions and activities offices, contact.(self rent kitchens, offices spaces e.t.c)

schools, social

- New Protein Foods will be introduced. Mainly local seasonal and organic food will be offered - Connection of Delft to CHP system. Food waste and other types will be recycled for production of energy and materials. - Function of Restaurants will be based on renewable energy. - A vegetarian day will be established in all the restaurants of Delft

Mid term (Until 2030) - Reorganization of agricultural system to encourage biodiversity and carbon neutrality

- New technologies will be introduced in restaurant kitchens (food – printers, nutrition monitors) - Restauration and adaptation of restaurants to new sustainable regulations - Introduction of sustainable transportation

Short term (Until 2020) - Public education and awareness of food related health issues in schools and other facilities - Land planning for the location of new infrastructures, of green spaces for urban farming and of new restaurants in order to create a functional network. - Motivation of organic farming - New Legislation

5.5 How these changes can be achieved The structural and cultural changes mentioned above can be achieved by conducting the following steps on short-, mid- and long term.

Structural Changes by the government-municipality Short term

Impose green taxes to the inhabitants.

- Part of the revenues can be used for investment on green infrastructures

- Part can be used for the shift of stakeholders ex. gas, water, electricity services to more sustainable energy production solutions.

Tax exemption to sustainable restaurants and farmers of organic production

- Under compliance to certain regulation and participation to informative programmes on sustainability. Mid term

Offer loans to restaurants with low rates and long-term payment possibility.

- Restaurants can make depreciation of the debt after some years by using renewable sources of energy - At the same time energy services stakeholders can take advantage of the restaurant’s renewable energy consumption.

Organisation of expositions of sustainable products and services.

- Can bring stakeholders, restaurants, farmers and people involved together and establish new relations between them. Long term

Allow License of function under certain principles of sustainability.

Cultural Changes: − Informative messages and programmes on TV -internet about the importance of sustainability and healthy eating. − Workshops in schools and introduction of educational programmes on sustainable issues − Festivals and events dedicate to sustainability to sensitize people on this subject − Experimental function of sustainable restaurants in central places to make people familiar with this idea. − Creation of associations were people can participate and make a voluntary contribution in the area of

sustainability. − Combination of cultural events with lectures and exposition of informative material on sustainability − Installation of art works in public spaces that can sensitize people on this matter. − Organization of competitions of propositions and ideas on sustainability where all citizens can be involved and participate.

5.6 Sustainable gain The sustainable aspects of our future vision improve upon the current situation in terms of energy use, social connection and the development of a new flexible business model. These aspects can be broken down through the Planet/ People/Profit [PPP] headings. These criteria serve to evaluate the success of a sustainable initiative through the potential development of ethical business practice, financial wellbeing, community building, education opportunities and ecological conservation and improvement, to name but a few aspects.

Planet. Encourage Biodiversity – Our future vision for local farming entails continued research into sustainable methods of farming and its application in the surrounding farmland. As Delft is surrounded by farmland (including greenhouses) on all sides this will not only improve the biodiversity of the surrounding countryside but it will also see a rise in the biodiversity within the city. Currently there are over a dozen ecological corridors crossing the city making the city open to animals who want to find a habitat therein or for the diversity of plants. Such corridors can be planted in order to better treat run-off from roads and other sources of pollutants and as such further benefit the ecological wellbeing of Delft and its surroundings. Eliminate Emissions - The restaurant industry in Delft will eventually reach carbon neutrality through several means. Being more informed about the channels of food sourcing will allow restaurants to source their food from carbon neutral sources. Sometimes that may be by choosing the most locally available items grown organically, or may be from producers abroad that can accomplish the job in an even more efficient manner, given that they can deliver the products sustainably. Such efficiencies will also be applied to material of the restaurant itself. The connection of Delft to a citywide geothermal and CHP system will supply clean and efficient energy to businesses throughout the city. This grid will be less taxed than it currently is through the use of kitchen equipment of a much higher efficiency than the standards of today. Furthemore, vegetarian days at restaurants will be organized to grow from a weekly event to the norm in restaurants in Delft, eliminating the energy inefficiencies associated with the production of meat. Eliminate Food Waste - By reducing waste both energy and the environment stand to benefit. Waste separation at the restaurant level will allow food to be diverted away from landfills and on to a biodigester, providing Delft with another sustainable energy source and compost material which can be redistributed to local growers, thus closing the loop of food production and waste.

People. Encourage healthy eating – Awareness projects for the public and the restaurant industry will serve to bring attention to local and organic food. One such initiative would be a veggie day. These days would encourage a balanced diet and improve the image of vegetarianism. Educational programs will also serve to connect children with local food production, to develop understanding and interest in food and wellbeing. Convenience – The combination of various services and functions within the restaurant business will allow people to better manage their lives. Allowing for work spaces, day care space, or any other type of amenity appropriate to the context will help connect busy individuals with community, social and family life with greater ease. Providing the kitchen – Customers will be able to rent out kitchen space. This will allow people to entertain and cook

in a restaurant environment. In the future, as people gradually cook at home less in favor of snacking and dining out, such an outlet will allow people to entertain outside of the home in a comfortable environment when desired.

Profit. Economic incentive – The focus on local producers and international sustainable business will channel monetary benefit to those who seek to make sustainable changes to the way they run their businesses. A greater awareness of the real cost of food will allow producers to further increase their return into order to further develop solutions to foreseen unsustainabilities in their operations. Decline of operating costs – Greater sustainable practices in the way restaurants source their energy coupled with a decline in the costs associated with the production and transportation of the seasonal foods served at such restaurants will significantly reduce operating costs. Flexible spaces shared by various combined businesses will also serve to distribute the rent required of such facilities. Combined commercial benefit – The combination of various amenities and businesses will allow the restaurant business to gain from convenient proximity and association with other projects. Even now, ‘t Klooster benefits from having itself associated with its long standing bar operation, as people see one as an extension of the positive qualities associated with the other. Architectural change – Developers will benefit from the adaptation of the kitchen into a business model. Kitchens will appear in apartments less frequently thus allowing for an increase in the number of residences available within given square meters resulting in a greater financial return, but furthermore, making the kitchen into a business model will allow business owners to benefit even further from such a societal shift.

5.7 Possible drivers and barriers The most general driver for the implementation of sustainable restaurants is global warming. People are more and more aware of the problems that global warming may cause on the environment. The mindset of the people is changing and hereby sustainable energy technologies have a higher potential of being introduced and develop a growing support base. The next driver is the Kyoto protocol and the post-Kyoto protocol. As the first one ends in 2012, the second one will have a larger effect on sustainable restaurants by the year 2050. Post-Kyoto protocol is the successor that everyone expects by 2012. It will impose new directions and targets for all the countries that sign the treaty. The diminishing reserves of fossil fuels will also help the transfer to sustainable energy sources by the year 2050. The oil and natural gas R/P ratios is now only 49 years and 60 years respectively in the year 2010 (Turkish petroleum corporation general directorate, 2011). According to these numbers, there will be only small reserves left of oil and natural gas by 2050, if we keep on uses as much as we do now. Several other initiatives, like the ministry of agriculture that wants to have all newly built greenhouses to be climate neutral by 2020 (Rijksoverheid, 2011), will also help our vision to be realized as this will make the farmers near Delft more sustainable. The costs on the other hand are a potential barrier. Changing a restaurant in a sustainable one is not free of charge. New technologies and energy efficient tools are used which are mostly more expensive than normal ones. For this reason it is necessary for the government to intervene with the use of subsidies for energy efficient tools or extra taxes for nonsustainable solutions. Solar panels only have an efficiency of around 20%. Hereby many solar panels are needed to supply a house or restaurant with solar energy, bringing the costs up and also the problems of recycling and manufacturing the solar panels. Not all sustainable energy sources are good to use at this moment. Solar energy for example is hard to use as only source as there are no really good storage solutions for the night. Batteries are not sustainable and very inefficient. This problem could however be fixed by using solar energy during the day and other sources during the night or by combining electric cars with the grid as a storage device.

A large barrier for the â&#x20AC;&#x153;veggieâ&#x20AC;? day is the unawareness of people why other people become vegetarians. Most people would think that it is mostly that they donâ&#x20AC;&#x2122;t want to harm the animals, but meat is very unsustainable and is a large reason for people to become a vegetarian.

6 Conclusions and recommendations 6.1 Conclusions To conclude, sustainable eating out in 2050 is an ambitious vision which combined with other initiatives can have serious advantages on the environment and society. However radical changes are needed to be done. To reach this vision gradual small actions are needed and a coordinated effort from different parts of society. Both long term and short term profit should be taken into account to satisfy stakeholders. Research should be done on the interests that are touched and new outlets should be offered to stakeholders, so as the needed changes to be applied in a realistic base. On the one hand, government has to be the motivator of change, on the other hand individual responsibility and awareness towards sustainability issues can play a crucial role. This future vision involves mainly the acceptance of public and the participation of small businessmen and producers. It is undoubted that sustainability in short term is an expensive choice but in long term the benefits for economy, health and environment are immeasurable. For this reason the motivation of people should not only be based on personal economical profits. Education should be an integrated aspect of this future vision since it can have an important influence on peopleâ&#x20AC;&#x2122;s awareness, as well as new legislations. Although significant technological change will be difficult in the centre of Delft, due to heritage laws, a number of technological innovations and the creation of new sustainable infrastructures can make the restaurant businesses energy proof. In addition, by changing the buying patterns at the restaurant level, a first step can be taken to reduce waste in the domain of public life.

6.2 Recommendations Through the post-backcasting interviews the concerns put forth by stakeholders suggested several avenues for further elaboration at a smaller scale than previously explored. Gradual social and behavioural change needs to be explored further. People have an intimate relationship with food that cannot be easily altered, especially through coercion. People need to feel that they are free to make their own choices about what they inject, and though force may work in order to alter the behaviour of corporate entities a greater subtlety of means needs to be employed in order to change behaviours of this sort. Within the kitchen there are strategies for operating efficiently. This avenue could be explored further through an indepth look into these processes, especially in what way seasonal food can be incorporated. As seasonal produce is frequently changing it would no doubt affect the current standards of cooking in most restaurants. The fact that seasonal restaurants such as â&#x20AC;&#x2DC;t Klooster have to acquire their food on a daily basis is in itself inefficient and unpredictable. How kitchens can cope with that will be important. The preparation of the food itself also bears to be looked at in detail. Limited knowledge of the inefficiencies at this scale makes speculating on further steps subject to inaccuracy. That said, a separate backcasting project could look at commercial kitchens alone. The interview with Helmer Dil of â&#x20AC;&#x2DC;t Klooster made clear the inefficiencies of acquiring locally produced foods. Currently, food is acquired by a wholesaler and then independent businesses pick up the food from their locations outside of Delft. An elaboration of this system into a more sustainable model would benefit the entire system. If proximity is the problem, building connections between grocery chains and local producers could promote business ties and a mainstreaming of local/sustainable foods via popular outlets (Albert Hein, C1000 etc), thus adding to the economic sustainability of the system. Less energy would also be needed to transport food to the table if larger deliveries were being made to city centres instead of requiring individual trips out of the city to suppliers. Like mentioned above, different stakeholder groups, for example waste recycler, utility service and energy companies have to work closer together in order to achieve an efficient system and to create the closed cycle aspired in the future vision. Shops, farmers, and other food providers have to be open to new concepts and business model. It is important

to communicate the different milestones to these parties so they can adapt and even create new business models in order to find a profitable place in this changing system. It is highly important to provide information to customers in many different ways (school lectures, local newspaper articles, symposiums, TV commercial spots form the government, etc.) in order to create awareness and tolerance to new systems of food intake. Finally everything depends on how openminded costumers are to new solutions to make this future vision possible. The future vision suggests a combination of functions with the restaurant. What businesses would suit integration such as this requires further elaboration. Logistically there would be certain functions that could benefit one another, as the work/eat scenario has demonstrated in businesses thus far. Looking more closely at the operational requirements of various businesses may be necessary to combine functions more effectively. The image and public perception of a business will also be pivotal in the decision to combine one function with another (a Michelin star restaurant combined with day care does not make good business sense, but what would in such a scenario?).

6.3 Reflection on the backcasting method In general the method is useful for a topic for the far away future, means 25 years plus, in order to handle such an uncertain field that is influenced by many factors. For a broader topic like the one discussed in this report, backcasting seems to be less suitable then for a more defined area. Due to the wide scope of these radical future visions and the large number of involved stakeholder the definition of milestones was more problematic. Backcasting and forecasting are in some areas quite similar, because both methods using trends and developments to create a future scenario, so it is difficult to make a clear distinction between them. When taking the research of trends and developments into account, it happens easily to forecast instead of backcast. The advantage we see in backcasting compared to forecasting is it provides the possibility to create the ideal future vision without taking current limitations and problems into the future vision.

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knmi06/samenvatting/index.html [April 9, 2011] Koninklijke Horeca Nederland (KHN) (2006). Milieuregelgeving energiebesparingseisen. [Online] Available at: http:// www.khn.nl/smartsite.dws?id=4348 [April 13, 2011] Koninklijke Horeca Nederland (KHN) (2011). Missie en Visie. [Online] Available at: http://beta.khn.nl/missie-en-visi e;jsessionid=9D5398CD5C6741F03D98D63A1FCE28E5 [April 13, 2011] Llorente, S.; Monterde, F.; Burdio, J.M.; Acero, J. (2002). “A comparative study of resonant inverter topologies used in induction cookers,” Applied Power Electronics Conference and Exposition, 2002. APEC 2002. Seventeenth Annual IEEE , vol.2, no., pp.1168-1174 vol.2, 2002 Mediamatic (2005). Food facility. [Online] Available at: http://www.mediamatic.net/page/298/en [Assessed on: April, 10 2011] Milieu centraal (n.d.). Drinkwater [Online] Available at: http://www.milieucentraal.nl/pagina. aspx?onderwerp=Drinkwater [April 16, 2011] OECD (2008). The future of the family to 2030 [Online] Available at: http://www.oecd.org/dataoecd/11/34/42551944.pdf [April 8, 2011] Palmer, D. (2009) Future eating trends show snacking growth on the cards. [Online] Available at: http://www.ausfoodnews.com.au/2009/09/02/future-eating-trends-show-snacking-growth-on-the-cards.html. [Assessed on: April 20, 2011]. Puuruiteten (2011). Restaurants. [Online] Available at: http://www.puuruiteten.nl/restaurants [April 13, 2011] Quist, J. (2000). Environmental Assessment of Shopping, Cooking and Eating Scenarios in the Netherlands, SusHouse Project and Delft University of Technology, The Netherlands Quist, J. and Silvester, S. and van der Horst, H. (2003). Towards sustainable eating out through innovation, behavioural changes and system changes. On TSPD8 conference entitled ‘Sustainable Innovation 03: creating sustainable products, services and product-service systems’, 27-28 Oct. 2003, Stockholm, Sweden Quist, J. and Vergragt, P. (2006), Past and future of backcasting: the shift to stakeholder participation and a proposal for a methodological framework, Futures 38 (2006), pp. 1027–1045 Rijksoverheid (2011). Energiezuinige kassen. [Online] Available at: http://www.rijksoverheid.nl/onderwerpen/landbouw-en-tuinbouw/energiezuinige-kassen [April 30, 2011] SESAC Delft (2006). Warmte voor Delft Europees demonstratieproject SESAC [Online] Available at: http://www.delft. nl/dsresource?objectid=58127&type=org [April 11, 2011] Strigl, A. (2000) Ernährung 2050: Fast Food oder Schlemmerland? [Online] Available at: http://oin.boku.ac.at/oin/_artikel/Ernaehrung_2050.pdf [April 10, 2011] TU Delft (2011), Backcasting Assignment, WM0939TU engineering for sustainable development, Course notes. Turkish Petroleum Corporation General Directorate (2011). 2010 Oil and Natural gas: sector report. [Online] Available at: http://www.tpao.gov.tr/v1.4/condocs/2011/2010_report.pdf [May 18, 2011] Voedingscentrum (n.d.). Water [Online] Available at: http://www.voedingscentrum.nl/encyclopedie/water.aspx [April 16, 2011] We own Rotterdam (WOR) (2010). Beat Burger [Online] Available at: http://weownrotterdam.nl/owned/item/beat_ burger/ [April 8, 2011]

Appendix A Trends and Developments Trends and developments in food production:

-Urban Farming: Urban farming is a huge trend. Both Albert Heijn and HEMA sell packages to grow your own vegetables at home, both inside and in a garden. In Rotterdam, Amsterdam and The Hague experiments with inner city food production have started (Eetbaar Rotterdam, Farming the City). On rooftops of NY skyscrapers inhabitants have started their own vegetable gardens and bee-hives. Urban farming diminishes the transport costs and energy and it fosters urban knowledge on food production. -Urban greenhouse: urban greenhouses provide the opportunity to shelter urban food production from rain and cold. Excess heat can be used for other local purposes. -MSC-fish: Marine Stewardship Council is a control mark for responsible fishing methods. It ensures that the fish will not be overfished. “Fishes” is a shop in Utrecht and Amsterdam, expanding rapidly, which only sells MSC-Certified fish. -Local food/seasonal products: Eating local food is an ongoing trend. Travel distance and therefore energy is low, more nutrients are preserved. Mainly ignited by the low-price policy of Dutch supermarkets that enrages farmers, new farmer’s markets are starting with fresh fruits sold directly to the consumer. “Marqt” is a more urban version of the farmers market, with superfarmersmarkets in the centre of Amsterdam and Haarlem. -Organic and responsible food Production (UTZ, Max Havelaar, EKO, Rainforest Alliance): As the demand for organic and responsible products increases, the production of these kind of foods rises. Also large production companies such as Douwe Egberts (Dutch coffee and tea) and Verkade (chocolate) join (Depuydt, et al, 2011). Nowadays there are many kinds of certifications for ecological and socially responsible production.

Trends and developments in food demand:

-Vegetarianism/Veganism/Raw foodists: There is a growing number of vegetarians around the world. Vegetarianism reduces the demand for meat and fish. Especially meat production uses a lot of energy. Raw foodists are vegans that don’t cook their vegetables. This reduces the amount of energy that has to be used for the cooking process. -Local food and diet change: Influential food and health blogs such as Summer Tomato (Darya Pino) and The Four Hour Body (Tim Ferriss) advocate the use of local products and the use of legumes instead of meat/fish as a protein source. The best Dutch restaurants, De Librije and Oud Sluis (both Michelin 3-star), advocating the use of only local products, because the quality and freshness is superior. A diet consisting of only locally grown foods contributes significantly to lower energy demands. (Quist et al 2000, p. 35)

Trends and developments in meal production:

-Induction cooking/electric cooking (Llorente, et al, 2002): Electric and induction cookers is more energy efficient than gas cookers, with induction being the most efficient since it only heats the pan. Induction cooking tends to be more energy efficient than microwaving. -Organic cleaning and dishwashing products and the use of rainwater Many non-toxic and biodegradable cleaning products are on the market nowadays such as Ecover. Rainwater harvesting is popular watering plants (when growing food) and toilet flushing. New technologies allow the rainwater and used water to be locally purified with UV light and filters so that it can be reused for example dishwashing and toilet flushing. -Decoupled cooking (sous-vide): This involves the combining and preparing of the ingredients in advance and storing them in vacuum bags. When the dish is ordered, the meal is cooked with a sous-vide, a special machine for cooking these vacuum bags. The stored meals can be stored for about 6 weeks without loss of nutritional value or quality. (Quist et al, 2003, p. 7) -Composting: worms and anaerobic: Nowadays green waste is hardly ever separated in restaurants, but they produce

a lot. One way of dealing with it, is to compost it with the use of worms. Worms digest the green waste, and even a limited amount of meat and fish, to liquid and dry compost. Compost can be used as a fertilizer for plants. Anaerobic digesting converts the green waste to CH4 (biogas) and compost. Even faeces (from the toilets) can be added to the anaerobic digester. The biogas can be used for cooking, but can also be used in COP, where it will be converted into electricity and heat. (Wikipedia, 2011) Food waste for nearby functions: Restaurant leftovers can be either taken home (doggy bags) or transferred to places where the quality standard is a little lower instead of throwing it away. Such places would be schools, retirement homes, offices and student restaurants.

Trends and developments meal consumption:

-Location: reuse: Pop-up restaurants are a major trend in the major cities. They pop up in old buildings, waiting for a new owner or to be demolished. After a while they have to move. No additional energy is wasted on constructing a new place for a restaurant. Additional economic benefit is that the restaurant stays “new” (WOR, 2010). - Guerilla dining: has been a recent trend in dining. It involves the establishment of a temporary dining experience which caters to specific groups. On the one hand these restaurants benefit from their exclusivity but also reflect the restaurants industry’s effort to reinvent the act of eating out. These experiments effectively rewire the relationship that restaurants have with place, with cooking and with their customers. One such experiment is Food Facility (Mediamatic, 2005) in Amsterdam by Marti Guixé. His dining experiment brought people together within a comfortable space not dissimilar from that of a restaurant. Customers are then advised on food choices provided by various take-out restaurants which are then delivered to the ‘facility’ and carefully arranged on plates before being served, effectively breaking down the necessity for the restaurant to be the place where food is consumed. Such a model has been seen repeatedly in the Netherlands since the 1980s and would certainly address the diversity of tastes that future demographic shifts are likely to bring. This potential model for a restaurant uses a business network in much the same way that social groups connect through dispersed and indirect means using ICT. If anything it highlights the increasing ubiquity of ICT in the dining sector. -Location: at home: For people that want to eat great food but rather stay at home, there is http://www.restaurantwinkel.tv/ (van Dinther, 2010). As a consumer, you can order a meal from a 3-star restaurant. The ingredients, that have undergone the difficult cooking procedures already, will be sent to you and you just have to put the meal together. This option foregoes the need for a restaurant building that needs to be heated, lighted etc. -Reuse-able or degradable accessories: Some hip and trendy restaurants nowadays use reused furniture. For tableware paper or degradable options exist, that don’t have to be washed, but still have to be produced. -Electricity use: Lighting takes a comparatively huge amount of energy (van den Dobbelsteen, 2011). Since mostly the consumers at a restaurant eat at night, lighting is inevitable and thus has to be efficient. The most efficient lighting nowadays usable in restaurants nowadays is high intensity discharge lamps (metal halides) (van den Dobbelsteen, 2011). They are only used in bigger restaurants. The electricity for this can be generated by PV panels integrated into the design of the roof/facade of the restaurant.

Mainstream developments in restaurants in Delft:

Sectors: In our backcasting assignment we focus on the catering industry that involves eating (Meal providers) and not just drinking. It is therefore interesting to look at the restaurants and fastfood sector, and not so much the drinking (bars, cafe’s, etc. ) sector. Restaurant sector: Delft currently (2010) has 91 restaurants in total. The amount of restaurants has increased with 10 the last couple of years from 81 in 1999, even though the turnover has been a little below the average of the total Dutch eating outindustry. Delft has comparatively more restaurants per capita than the Netherlands in general, 9.4 per 10.000 versus 6.6. When asked about how Delft restaurants are trying to increase their profit, more than 50% of the respondents’ answers that they want to reduce the costs of the products they buy and want to promote themselves with more special offers. More than 45% of the respondents think that reducing energy consumption and organising more activities (as well as collaborating with other restaurants, 34%) might increase their profits. An average restaurant spends about

six to nine percent of its turnover on energy. (Kenniscentrumhoreca, 2011) On average a Dutch household spends about 20% of its food expenditure on eating-out, a number that is slowly but steadily rising. The restaurant sector is profiting most from this increase, since the demand for quality also increases. (Quist et al, 2003, p.6) Fastfood sector: Interestingly the fastfood sector on a national level and in Delft is the only hotel and catering industry sector that has known a positive growth of turnover in the last couple of years. Â Despite this, the number of fastfood restaurants in Delft has dropped from 77 (1997) to 63. Delft has an average amount of fastfood restaurants per capita, 6.5 per 10.000 compared to 6.1 as the Dutch average. When asked about how the fastfood restaurants think they might increase their profit, more than 50% responds that savings on energy and special offers could help them increase their profit. An average fastfood restaurant spends about six to nine percent of its turnover on energy. (Kenniscentrumhoreca, 2011) Energy use of different kinds of meals: When looking at the energy use of the different sectors, it is interesting to see that the more luxurious the restaurant, the more energy is put into a meal. A typical fastfood meal uses about 3 times less energy in the storing, cooking and consuming process than a restaurant meal. 28-29 MJ/meal compared to 95 MJ/meal (some sources mention 60 MJ/ meal) for a restaurant (Quist, 2000, p.16), while cooking at home generally requires around 20 MJ/meal (Quist, 2000, p.17). A take-away meal typically consumes 20 MJ/meal extra for transportation energy, eating out takes an extra 20 MJ/meal as well, compared to shopping for cooking at home which consumes about 20 MJ/household/week (Quist, 2000, p.17). Much of the energy used in restaurant kitchens is not actually involved in the cooking process. Heating, cooling, lighting, ventilation and hot water can use up to 60% of the energy used. (Carbon Trust, 2008, p. 2)

B Interviews Paul de Graaf Interview with the Paul de Graaf at his home/studio in Rotterdam

Paul de Graaf is an architect and researcher. He has been teaching at the Faculty of Architecture in Delft and is and has been involved in numerous projects on sustainability, in particular urban agriculture. He has been working on projects such as “Eetbaar Rotterdam” and the startup “uit je eigen stad”, that will launch a new urban agriculture project soon on the Marconistrip in Rotterdam. When asking him about our ideas for local food supply for our restaurant vision in Delft, he told about the way cities were provided with food before the industrial age. A ring model around the city was the key, where in the innermost ring the most vulnerable food was raised (eggs, meat) and the outer rings were used for less vulnerable food. For our project an approach like this would be useful, but then we should think about an inner ring with a diameter of around 50 kilometers. This ring would thus be mostly outside of the Delft urban area. Paul de Graaf explained that trying to stay within the city limits would both be very inefficient as well as not provide enough food. A minimal area of around 2000 m2 is needed to be efficient, which could provide enough food for around 1000 people for a year, if we would change our diets to a vegan diet and our main protein sources would be nuts and beans. The principle that would be used then is “forest gardening”, a parklike environment in which fruit plants and trees would grow in layers as they are found in natural forests. Companion planting would be used extensively to maximize the yield and minimize the energy that has to be put into the system to maintain it. A benefit of putting the agricultural area within the city would be the increased awareness among the citizens, as well as improved democracy concerning the choice of food. Other techniques that could be used are aquaponics, Small Plot INtensive farming (SPIN) or growing insects.. An advice was to not try to focus only on local foods, since the environmental impact of importing for example exotic fruits is marginal and the social benefits of international trade may outweigh the minimal environmental impact. The Marconistrip in Rotterdam is going to be the first large scale urban agriculture project in the netherlands, led by the organization “uit je eigen stad” of Bas de Groot. A real farmer will take care of the farmland, which is essential according to Paul de Graaf because they have the best knowledge on how to handle that. The project will include all kinds of social workplaces and recreational and educational possibilities, to maximize the city’s advantage of having local food production. Paul de Graaf advised us on some issues considering urban agriculture. In particular the role of the government is important, since many officials are hesitant to allow urban agriculture within their city. There are concerns on public health and also soil contamination is usually a problem within (old) parts of the city. Secondly, the government should promote a program that calculates the added economic value of urban agriculture in order to make it more attractive than “traditional” agriculture. Once the added value of urban green, decreasing the urban heat island, public health etcetera is added, it might be that lower yield urban agriculture forms are more profitable than traditional high yield agriculture.

‘T Klooster ‘t Klooster is a small scale independently owned restaurant in the old center of Delft. It is the further development of an existing trappist beer bar situated alongside. ‘T Klooster is unique in Delft for its concentration on sustainable food practices, particularly its commitment to locally sourced food.

Our discussion with Helmer Dil, the owner of the business, focused on his goals for the restaurant and the steps he has taken to achieve them along with the various pitfalls he encountered in the process. We also confronted him with some aspects of our future concept for dining in Delft in order to illicit an assessment. The inspiration for the restaurant stemmed from the trappist beer bar. People expect a restaurant associated with trappist beer to serve rustic basic foods and large portions of predominantly meat, he claimed, but they endeavored to look at the way trappist monks would approaching the sourcing of food, not the cuisine. Since the restaurant could not grow its own food, locally sourced food and ethically reared meat was the obvious choice.

Some people complain about the smaller portions of meat, Helmer conceded, but the portions are kept down in order to maintain a competitive cost. Though the portions are less they taste better and as such have a greater value that consumers appreciate. He pointed out other restaurants in town that serve large plates of meat based dishes on special stating that though they attract a certain kind of customer they tend to compromise on quality. Operations in the kitchen take place in daily cycles. All food is acquired daily from Sligro, a wholesale grocer with a local grocery niche. Sligro provides, in Helmer’s experience, the best collection of locally sourced products. Though our vision entails a greater degree of collaboration with farmers, Helmer emphasized the convenience of an intermediary company to make acquiring food easier and faster. This daily collection of the day’s products allows the restaurant to reduce waste considerably by picking out exactly what is needed in accordance with the menu. The menu is a direct reflection of the restaurant’s concept. The t’ Klooster’s menu relies on the availability of local goods as trappist monestaries would have. It changes weekly to suit the changing availability of locally produced goods. All these aspects considered, the restaurant is able to keep its waste well below typical restaurant levels at 8% of input.

The low rate of waste at ‘t Klooster makes the waste cycle vision somewhat redundant. Helmer would prefer to reduce waste at the restaurant level in order to prevent excess revenue loss and further system over- complication. Other concepts that we proposed, such as the ‘veggie day’ were not heavily endorsed by Helmer either. He claimed such initiatives would simply provide people who wish to sell meat to gain an upper hand in the restaurant industry. Nevertheless, he warned that any change to the format of the restaurant must be gradual, taking place over several generations even. He anecdotally referred to his failed attempt to introduce locusts to his menu.

Some change will indeed have to occur slowly. Being in the center of Delft, many restaurants face the difficulty of upgrading buildings under the strict oversight of heritage foundations. Making a business carbon neutral in such buildings must then rely more heavily on external services and facilities and less on the reduction of energy consumption. At ‘t Klooster specificially, the single paned windows cannot be changed due to heritage regulations and as such the restaurant loses a significant amount of heat through the windows. The best alternative would be a connection to a renewable heat source.

We concluded from this interview that change does indeed have to occur gradually in this socio-technical

system and that intermediary distributors could be more successful at bridging the gap between farm and table than going directly to the source.

Sodexo Interview with the manager of Sodexo canteen in the Faculty of Architecture of TU Delft.

Sodexo is a French multinational corporation. It is one of the largest food services and facilities management companies in the world, with 380,000 employees, representing 130 nationalities, present on 30,600 sites in 80 countries. We discussed with the managers of Sodexo in the Faculty of Architecture about the policy of the company and its point of view about sustainability in the Netherlands. According to the manager, being sustainable is an expensive choice for a canteen. He pointed out that the company has no profit by changing to a sustainable business. As he stated, Sodexo is one of the biggest companies in the restaurant industry and for this reason they have to work on their sustainable image. Furthermore it is obliged to follow rules concerning sustainability. However some steps have been done, especially in the Faculty of Architecture due to the general philosophy of the department that claims “Architecture must be Green”. For this reason the tableware in the canteen (for example cutlery, cups, and plates) are either biodegradable or recyclable. This policy is just applied in the Faculty of Architecture and not in the other faculties. Asking him about how the waste management works, he stated “All go to the same trash”. There is no sustainable strategy for dealing with the biodegradable disposals and the food waste. For the waste management, not Sodexo but the Facility Management and Real Estate Service of TU Delft is responsible. The canteen is not separating the waste, they just recycle glass and paper. Furthermore they use 50% biological meat in their menu which, as the manager stated, is a kind of expensive choice for the restaurant. Moreover we asked about whether the restaurant uses any energy efficient appliances in the kitchen and the manager informs us that there was no such a choice but they usually were equipped with the appliances proposed by TU Delft. Finally we asked the question about the establishment of a vegetarian day in restaurants. He answered with the statement “That’s rubbish”. He considered that this action would have a minimal influence and would be just ‘..a drop on the hot stone’, if this was not developed to a general attitude. The general conclusion that we drew after this short discussion was that companies like Sodexo have a lack of serious motivation in order to turn to a sustainable business. Only legislation obliged restaurants to follow certain rules of sustainability. The pressure of the clients could change the internal policy to a more sustainable one.

C Backcasting components structural/institutional

short

medium

long

Restaurant Association to adapt policy to encourage awareness of sustainability in its members City to begin subsidizing power supply and greenhouse industry with available sustainable sources. - government regulations regarding monetary valueing of added values of urban agriculture (fresh air, green space, urban heat cooling effect, etc.) - government policy changes to incentivize the production and purchasing of sustainibly sourced food and energy efficient renovations - Begin to develop CHP infrastructure in Delft Reorganization of agricultural system to encourage biodiversity and carbon neutrality - Delft can begin to market itself as a sustainable food innovation city, potentially benefiting all stakeholders Restaurant association to inform all associated groups of sustainable practices

Highly efficient cookers, ovens and fridges/freezers

Complete sustainable mobility system Integrated meal customization via food 'ID' cards High efficiency cooking technology is the economical choice Solar energy stations where people can charge their cars while eating The use of Nanosolar technology will make the production of PowerSheet cells less expensive. Thus restaurant buildings can become miniature power stations.

Engaging consumers in the total food cycle though web based initiatives that give them access to food surpluses offered by restaurants, thus immediately reducing waste Public education and awareness of food related health issues in schools and other facilities Provide facilities for cooking outside the home in order to show the potential for such a convenience

long

Storage solutions for sustainable energy Development of nutrition monitor (what foods does your body need?) combined with Food Pass

- Connect Delft to CHP system

components social/ cultural

medium

renovation of current buildings to encourage energy savings -municipality allows for using leftover spots for urban agriculture to allow for innovative concepts of agriculture in combination with TNO and TU Delft

disappearance of fossil fueled power plants Organic farming becomes industry standard Restaurant association to make sustainable practice a standard for all new businesses

short

Technological further research regarding different kinds of urban agriculture (edible forest gardening, SPIN-farming, permaculture, aquaponics, etc.)

Allow greater customizability of meals at restaurants to reduce waste at the table and increase convenience Connect educational facilities, social projects, kindergartens, etc. to local agriculture incentives for raising awareness Attempt small scale pilot project to encourage public awareness and industry discussion Expand veggie day initiatives to wider group of companies and stakeholders People go to restaurants for food as well as social contact, working

organizational - encourage restaurant stakeholders to collaborate with other business stakeholders when planning new restaurants in urban areas, for mutual benefit and space sharing Waste separation must be organized throughout the industry in order to claim organic waste and recycled products. Organisational changes in the delivery of foods to city center Encourage grass-roots trends such as seasonal menus (slow food) and veggie day trends in community restaurants through collaboration with local farms Leasing companies that offer small CHP's to the restaurants introduction of sous-vide cooking in most restaurants - base restaurant location on population density and optimal site location to encourage direct local use - restaurants become multifunctional businesses that serve their surrounding community - multi-faceted business model in restaurants to engage mutliple stakeholders

Organic and sustainable food is considered to be THE food choice versus an 'alternative' food choice. As such Optimized waste disposal streams make it possible to widespread 'veggie days' at restaurants will be standard provide various stake holders in the system with energy, resulting in 'meat day' instead or an abundance of fertilizer and in the end, more food vegetarian restaurants

D Workplan Id

Taaknaam

Backcasting assignment

Duur

chosen topic description

Step 0

Begindatum

Einddatum

53,8 dagen?

maa 28-3-11

vri 20-5-11

1 dag

maa 28-3-11

din 29-3-11

Voorafgaande Resourcenamen 21 mrt '11 taken

28 mrt '11 m d w

Ba, Fo, Fr, Ch, Is

4 apr '11 m d w

6,65 dagen

vri 1-4-11

don 7-4-11

Define topic

1 dag

vri 1-4-11

maa 4-4-11

Ba, Fo, Fr, Ch, Is

Define scale

1 dag

vri 1-4-11

maa 4-4-11

Ba, Fo, Fr, Ch, Is

Define sustainability problems

1 dag

vri 1-4-11

maa 4-4-11

Ba, Fo, Fr, Ch, Is

Work plan

2 dagen

maa 4-4-11

woe 6-4-11

Literature research backcasting

3 dagen

maa 4-4-11

don 7-4-11

Ba, Fo, Fr, Ch, Is

7,8 dagen?

vri 8-4-11

Step 1

11 apr '11 m d w

vri 8-4-11

maa 11-4-11

Ba, Fo, Fr, Ch, Is

Define sociotechnical system / system definition

1 dag?

vri 8-4-11

maa 11-4-11

Ba, Fr

Define trend developments analysis

1 dag?

vri 8-4-11

maa 11-4-11

Define unsustainabilities

1 dag?

maa 11-4-11

din 12-4-11

Define stakeholders

1 dag

din 12-4-11

woe 13-4-11

Research stakeholders

2,35 dagen?

woe 13-4-11

vri 15-4-11

6,8 dagen?

din 12-4-11

maa 18-4-11

din 12-4-11

Ba, Fo, Fr, Ch, Is

Ba, Fo, Fr, Ch, Is Ba, Fo, Fr, Ch, Is

Define interviewees

0,75 dagen?

din 12-4-11

Ba, Fo, Fr, Ch, Is

Define future vision

3,95 dagen

din 12-4-11

maa 18-4-11

Ba, Fo, Fr, Ch, Is

Research future culture in 2050

3,15 dagen?

woe 13-4-11

maa 18-4-11

Research eating out in 2050

3,15 dagen?

woe 13-4-11

maa 18-4-11

Governmental objectives 2050

3,15 dagen

woe 13-4-11

maa 18-4-11

Ch, Is

Research future technologies 2050

0,7 dagen?

woe 13-4-11

13,8 dagen?

din 19-4-11

maa 2-5-11

0,75 dagen?

changes to step 1 and 2 after comments supervisor 4,8 dagen?

2 mei '11 m d w

din 19-4-11

Ba, Fo, Ch

din 26-4-11

zat 30-4-11

Ba, Fo, Fr, Ch, Is

din 26-4-11

zat 30-4-11

changes eating out implications

3,15 dagen?

din 26-4-11

zat 30-4-11

Changes vision

3,15 dagen?

din 26-4-11

zat 30-4-11

Changes stakeholders

3,15 dagen?

din 26-4-11

zat 30-4-11

0,75 dagen?

maa 2-5-11

Ba, Fo, Fr, Ch, Is

8 dagen?

maa 9-5-11

din 17-5-11 24

Step 3

9 mei '11 m d w

Ba, Fo, Fr, Ch, Is

Define short-, mid- and long-term changes

0,75 dagen?

maa 9-5-11

Fr, Ch, Is

Stakeholder evaluation

0,75 dagen?

maa 9-5-11

Fr, Ch, Is

Define milestones

4,8 dagen?

maa 9-5-11

din 17-5-11

Ba, Fo, Fr, Ch, Is

Taaknaam

Duur

Step 4 Interviews

1,8 dagen?

Begindatum maa 9-5-11

Einddatum

Voorafgaande Resourcenamen 21 mrt '11 taken din 10-5-11 32GB

1,8 dagen?

maa 9-5-11

din 10-5-11

Interview with Paul De Graaf

0,8 dagen?

maa 9-5-11

din 10-5-11

Ch, Is

Interview Sodexo Architecture

0,75 dagen?

maa 9-5-11

Ba, Fo

Interview with 't Klooster

0,75 dagen?

din 10-5-11

Fr, Is

Analyse interviews

Define possible drivers and barriers

Define short-term action plan

Final Presentation

Powerpoint

updating vision scheme

Define presenters

try-out

1 dag?

maa 9-5-11

din 10-5-11

Ba, Fo, Fr, Ch, Is

0,75 dagen?

maa 9-5-11

1 dag?

maa 9-5-11

din 10-5-11

Ba, Fo, Fr, Ch, Is

4,8 dagen?

maa 9-5-11

vri 13-5-11

4 dagen

maa 9-5-11

vri 13-5-11

0,75 dagen?

maa 9-5-11

4 dagen

maa 9-5-11

vri 13-5-11

Ba, Fr

vri 13-5-11

Ba, Fo, Fr, Ch, Is

0,75 dagen

vri 13-5-11

4,8 dagen?

maa 16-5-11

vri 20-5-11 44GB

3,95 dagen?

maa 16-5-11

vri 20-5-11

Create lay-out

3,95 dagen

maa 16-5-11

vri 20-5-11

Introduction

3,95 dagen

maa 16-5-11

vri 20-5-11

Problem description

3,95 dagen

maa 16-5-11

vri 20-5-11

Ba, Fo, Fr, Ch, Is

Interviews

3,95 dagen

maa 16-5-11

vri 20-5-11

Fo, Ch, Fr

Research questions

3,95 dagen

maa 16-5-11

vri 20-5-11

Ba, Fo, Fr, Ch, Is

Future vision

3,95 dagen

maa 16-5-11

vri 20-5-11

Stakeholder analysis

3,95 dagen

maa 16-5-11

vri 20-5-11

Analytical framework

3,95 dagen

maa 16-5-11

vri 20-5-11

Analysis

3,95 dagen

maa 16-5-11

vri 20-5-11

Sustainable gain

3,95 dagen?

maa 16-5-11

vri 20-5-11

short-term action plan

3,95 dagen

maa 16-5-11

vri 20-5-11

Conclusions

3,95 dagen

maa 16-5-11

vri 20-5-11

Ba, Fo, Fr, Ch, Is

Recommendations

3,95 dagen

maa 16-5-11

vri 20-5-11

Summary

3,95 dagen

maa 16-5-11

vri 20-5-11

Ba, Fo, Fr, Ch, Is

References

3,95 dagen

maa 16-5-11

vri 20-5-11

Ba, Fo, Fr, Ch, Is

Appendices

3,95 dagen

maa 16-5-11

vri 20-5-11

Ba, Fo, Fr, Ch, Is

Control reading

0,75 dagen

vri 20-5-11

Ba, Fo, Fr, Ch, Is

Final report

Update workplan

51 52

Ba, Fo, Ch

Ch, Is

3,15 dagen?

changes mainstream developments

intermediate appointment with supervisor

Intermediate presentation

0,75 dagen?

9GB

Define criteria

Intermediate checks

25 apr '11 m d w

Ba, Fo, Fr, Ch, Is

1 dag?

Research topic

Step 2

vri 15-4-11 3GB

18 apr '11 m d w

Ba, Fo, Fr, Ch, Is

28 mrt '11 m d w

4 apr '11 m d w

11 apr '11 m d w

18 apr '11 m d w

25 apr '11 m d w

2 mei '11 m d w