URBACT: SUSTAINABLE FOOD IN URBAN COMMUNITIES

Raffaella AbbenanteMattei Galieni

Antonella IemboSofia LashchukFrancesca Sassi

Giada Stazi

URBACT: SUSTAINABLE FOOD IN URBAN COMMUNITIES

OUTLINEDEFINITION

MISSION

CITIES INVOLVED

URBACT FUNDING

ACTIVITIES

RESULTS

WEBSITES USED

DEFINITIONProject involving 10 European cities that want to use

sustainable food

FOCUS ON:

GROWING: fruits and vegetables in the city

DELIVERING: food stuff in sustainable way

ENJOYING: better food and improved diets

MISSION

Carbon intensity

Resources efficiency

“Make the urban food system more sustainable”

Benefits in terms of:

The project will focus on:Delivering

GrowingEnjoying

WHO WILL BENEFIT?

Partners and participants: new ideas of tackling sustainable food

Stakeholders: greater visibility and change of behaviour and lifestyle choices

Other cities: benefits from the shared experiences

“SHARE IDEAS AND EXPERIENCES AND FIND PARTNERS

FOR COLLABORATIVE PROJECTS”

CITIES INVOLVED

FOOD SYSTEM STAKEHOLDERS

International and national policymakers

Farmers

Families

Citizen organizations

Industry sector

Food affects and concerns all kinds of organizations:

WHAT BUDGET IS ALLOCATED TO URBACT

PROJECTS

URBACT projects have two phases and a total budget that finances its activities: meetings, conferences, publications,

communication, etc..

TOTAL ELIGIBLE BUDGET: € 67.8 M

National contributions: paid by the Member and Partner States based on their population in proportion to the total European population (ex-ante contribution)

Local contributions: cities and regions contribute to URBACT’s projects proportionally to their involvement in the programme.

TOTAL ELIGIBLE BUDGET: € 67.8 M

Priority axe 1: cities, engines of growth and jobs

Priority axe 2: attractive and cohesive cities

Priority axe 3: technical assistance

The budget allocated to axes 1 and 2 finances URBACT projects operations, as well as the activities linked to expertise, capitalization and communication

ACTIVITIES

AT CITY LEVEL: local support group with stakeholders to draw up local action plans for sustainable food in each partner city

AT NETWORK LEVEL: exchange with network partners through workshops and conferences to produce joint outputs and feed local action plans

AT URBACT PROGRAM LEVEL: exchange and learn with partners from other URBACT networks using seminars, annual conferences, summer universities..

ACROSS EUROPE: exchange and share knowledge about urban sustainable food strategies with cities and other interested parties through a newsletter, conferences, online publications..

TRANSNATIONAL EXCHANGES

Delivering: Amersfoort, Netherlands/22-25 April 2013

Enjoying: Goteburg, Sweden/28-30 May 2013

Growing: Oslo, Norway/10-12 September 2013

1° SETS OF WORKSHOPS

In February 2014 Brussels, Belgium hosted the interim conference

addressing all 3 themes and their interim reports

Growing: Messina, Italy/25-27 March 2014

Delivering: Lyon, France/4-6 June 2014

Enjoying: Vaslui, Romania/17-19 September 2014

In March 2015 Athens, Greece will host the interim conference

addressing all 3 themes and their interim reports

2° SETS OF WORKSHOPS

OTHER ACTIVITIES RELATED:

APRIL 2014: Operational Programme for the implementation of the ERDF for 2014-2020 period (Sustainable food is one of the 5 priority sectors)

JUNE 2014: Local Action Plan for Amersfoort, Netherlands

RESULTS:

Thematic

Report

GROWING(January 2014)

Thematic

Report

DELIVERING(November 2013)

Thematic

Report

ENJOYING(January 2014)

GROWING ENJOYING DELIVERING

GOVERNANCE /SYNERGIES AND LOCAL

SYSTEM

What is the role of public administration to support sustainable

growing?

How can a city increase demand for

sustainable food?

How can we link promising food

delivering practice, make synergies and

create a vision of coherent local food

system?

SOCIAL INCLUSION/

JOBS AND ECONOMICS

FOR GROWING

How to involve various population groups in

sustainable food production and which

impact on local economy?

How can purchasing of food be made more

sustainable and affordable?

How can we transform promising food practice

into sustainable business and reach a

large share of the population?

CO2 AND RESOURCE

EFFICIENCY

What innovative techniques for growing

food in density population areas?

How to develop low-carbon and resource efficiency urban food

system?

How can we improve promising food practice to reduce emissions and

impact on resources?

WEBSITES USED

http://www.sustainable-everyday-project.net/urbact-sustainable-food/

http://urbact.eu/en/projects/low-carbon-urban-environments/sustainable-food-in-urban-communities/homepage/

THANK YOU FOR YOUR ATTENTION!