pisa food plan
TRANSCRIPT
Pisa Food PlanElaborating food
policies
October 21 - 23, 2014Turin
Vanessa Malandrin, Research Fellow University of Pisa
Forum Origin, Diversity and Territories Multiple perspectives on quality and origin
GPP and food provisioningFood and Beverage: 20–30% of the most
significative environmental impacts in Europe (EU Commission, 2006)
SW (Malmö), UK, DK, NL: many PA in EU are developing policies for more sustainable models in public food provision
How?? Organic products, sustainable fishery, less meat, less packaging, better logistic for transports
Italy: The Ministry of Environment defined the “Minimum environmental criteria” for Collective Food Catering Services (2011)
Regional laws and guidelines for the introduction of organic, seasonal and SFSC products + Mediterranean diet (since 1986)
Tuscan regional laws Regional Law 18/2002 to foster the
use of organic products in canteens PRAF 2011, measure A.2.7 a) In the firts year max 60% of
contribution to cover the additional costs
b) max 90% of contribution to organize courses for food education
Minimum 50% of the total products used must be organic
Best Practices: Bagno a Ripoli, Florence Strong effort on local food
provisioning
26.000 inhabitants; peri-urban and rural area in the outskirts of Florence = 2100 school meals a daySIAF: 52% public + 48% private partnership.School and hospital meals (2 mln meals per year) 2004: The Municipality invited local farmers to produce for school canteensLocal producers started a strong collaboration and production planning
Best Practices: Bagno a Ripoli, Florence Results
25% of provision is local; the rural area interested is 55 Ha, or 136 acresThey invited the local farmers involved to turn organicStrong effort for communication: children, parents + teachers; cooking laboratories; waste monitoring!!Frequent changes in the menu to adapt to seasonality
School meal system awarded by Slow Food (2008)
“Dream Canteen”
Promotion and communication initiatives
Children and parents can meet in front of the school the producers supplying the canteen, and buy their products
Learning processes
?
SFSC in Pisa school meals * According to seasonality and availability on the territory:
if the tuscan organic product is not available, national organic products will be provided (for instance oranges)
Challenges Financial: PA pays too late the small
producers Over or under production: other
destinations for extra products are needed, as clear alternatives when the products are missing
Working with local products has higher costs for processing (non standardized)
Need to balance extra costs and savings
… and threats July 25th 2012: new agreement
between MIUR and Federalimentare, to promote food education in schools
Food security and calories are the main aspects highlighted in the protocol
No attention to local products and to the agricultural world
Visits to food industries instead of farm visits
Background Tuscany focus on local food and rural
development Intense activity of support of short food
chains Municipalities' involvement Lively purchasing consumers’ groups Academic attention beyond specialists A forward looking (ex) politician Interest of the (ex) Regional
Development Agency ARSIA
Initiatives in Pisa School procurement; fruit in the schools Sustainable fairs & sustainable shoppers 0 Km restaurants Workshops on sustainable food Slow Food & school vegetable gardens Centro nuovo modello di Sviluppo Farmers markets GAS purchasing consumers' groups Internet Festival, Go Green (Rural Hub) Seed savers
There is a need for integration
CommunicationInformation system Research Training TargetsMunicipal policiesRegional interventions & plans Local Health SystemsCulture through food= Teamwork puzzle work!
Food Policy = ?How policy-making shapes who eats, what,
when and how, and whith which consequences
But.. how to start a new field of policy making in times of
economic crisis and budget cuts??
Food planning: which steps?
Collecting informations Setting goals Circulating informations Coordinating efforts Mobilising resources
From theory to practiceIt has been defined a program agreement with
public bodies of the territory willing to collaborate, in order to fulfill the goals set by the Pisa Food Plan & food chart .
Cisanello Food Policy Council: based on the food chart, is promoting actions and events in Pisa; meeting once a month; working groups; collaboration with University for EXPO 2015;
Civic Farms: survey and database; charter of principles
Next: pathways on health + childhood professionals willing to start educational programs on food
Meeting for Civic Farms
The Pisa Food Chart: which goals?To build a city that supports sustainable
food patternsRethinking the urban food system in order to
ensure food security and food safetyEnhance sustainable diets and their link with
health and environmentIdentify the obstacles to sustainable dietsFood democracy: increase citizens' ability to
participate in decision making, to be informed and to monitor the rules' application.
To support local farmers in multiple ways
…. Quite ambitious isn't it??!!
.. and how we get there? Thematic meetings• Network of academics• Network of civil society• Network of health operators• Network of local administrators• Network of food enterprises School food commissions Pianodelcibo web 2.0
Untapped resources
Academics Students (50.000; 90.000 inhabitants in
Pisa) Voluntary work Web activists Parents
Trascinare l'immagine su un segnaposto o fare clic sull'icona per aggiungerla
Pianodelcibo web 2.0 - The website
http://pianodelcibo.ning.com/http://pianodelcibo.ning.com/page/what-
is-it
Pianodelcibo web 2.0
Sharing resources (photo, video, events, bibliography)
Documenting activity Activating forums Keeping networks alive
Reflections Food planning as social
innovation / social learning The relevance of distributed
knowledge / the role of brokering Hacking the food systemThe role of web democracy Market alone won’t work / The
role of social capital
References (1) Bocchi, S., Spigarolo, R., Marcomini, N., & Sarti, V. (2008).
Bioforsk Report Organic and conventional public food procurement for youth in Italy, 3(42).
European Commission (2011) Buying Green, a handbook on green public procurement, Second edition, Brussels.
European Commission (2006). Analysis of the life cycle environmental impacts related to the final consumption of the EU25, Joint Research Centre (DG JRC) Institute for Prospective Technological Studies, Annex report May 2006.
Morgan, K., Sonnino, R. (2007). Empowering consumers: the creative procurement of school meals in Italy and the UK, International Journal of Consumer Studies. Vol. 31, Issue 1, pages 19–25.
References (2) Sonnino, R. (2009). Quality food, public procurement, and
sustainable development: the school meal revolution in Rome. Environment and Planning, volume 41, pages 425-440.
Sonnino, R., & Marsden, T. (2006). Beyond the divide: rethinking relationships between alternative and conventional food networks in Europe. Journal of Economic Geography, 6(2), 181-199.
United Nations (2008). Public Procurement as a tool for promoting more Sustainable Consumption and Production patterns. Issue 5, August 2008. Available at: http://esa.un.org/marrakechprocess/pdf/InnovationBriefs_no5.pdf
