Madland sets the stage for the food systems of the future in partnership with FoodSHIFT 2030 

How does an entrepreneurial company approach wanting something as complex as rethinking the food systems? The answer is good cooperation across national borders and value chains. Therefore, since its foundation in 2020, Madland has worked closely with the pan-European change project FoodSHIFT 2030, which was launched by the EU with the ambition to promote a citizen-driven change of the European food system towards a healthy, fair, climate-friendly and more locally rooted future. Read along and get a status and an insight. 

Photo credits to: Besøg på Søtofte

Madland came into the world in August 2020 first as a festival and then to establish itself as a food political gathering point that works to rethink the food systems. On a parallel path, the FoodSHIFT 2030 project launched January 2020 and established an Accelerator Lab in Copenhagen. The project has established nine Accelerator Labs in nine different European cities and their catchments, with the task of supporting the development of food system-changing projects. The geographical location and ambition of the project harmonized completely with Madland’s work, which is why the collaboration between Madland and FoodSHIFT 2030 was ideal from the start. Madland is an Innovator under one of FoodSHIFT2030’s four pathways to impact: Citizen empowerment, which is about making food systems more transparent, so that all food citizens have the opportunity to make well-informed decisions about the food they eat, as well as clarifying the influence they can have on, how food is produced, redistributed and recirculated. So what have we created together to equip curious food citizens as well as food professionals for a greater commitment to take part in the change?

Transition from conference to digital engagement

The first area of cooperation should have been an international conference in Copenhagen in September 2020. The pandemic and shutdown canceled the meeting, but meant the start-up and testing of digital formats such as podcasts and magazines. The digital magazine Madlandskaber was published in November 2020 with several digital formats that involved and showcased some of those in Copenhagen and the surrounding area who work with food system change. As part of the magazine, FoodSHIFT2030 and Madland also published the first two episodes of the Madland Podcast, Regenerative Agriculture with Sandra Willumsen and Circular Transformation with Karin Beukel. 

Photo credits (on the right side): Rasmus Poulsgaard

The two formats made it possible to create interest in some relatively complex topics connected with food system change, which would otherwise have been difficult to create interest and engagement around via more concise formats. The newly created interest was an indication that these were formats that both FoodSHIFT2030 and Madland could continue to work with in the coming years’ activities. Therefore, we also decided to publish another edition of Madlandskaber in 2021 and another episode of Madland Podcast, conversion to local ingredients in restaurants and canteens with Line Rise Nielsen. 

Gathering point for meetings, media and knowledge FoodSHIFT 2030’s experts and innovators have naturally taken part in Madland’s meetings. First for the opening of Madland and Madland Festival and at the other openings of Madland Festival 2021 and 2022, where i.a. FoodSHIFT 2030’s Lab Leader in Copenhagen, Line Rise Nielsen, through speeches and hosting, has given food citizens an insight into how to work across Europe with the most important food agendas on the menu. Right from the start of Madland Koalitioner in June 2022, FoodSHIFT 2030 has acted as a significant contributor by supporting the program, while several of FoodSHIFT 2030’s Innovators have become part of Madland Koalitioner. 

This applies to Coop Crowdfunding, Changing Food, CPH Food Space, Foodprint Nordic, Kitchen Collective and Pantrii. Madland has also taken the pan-European insight into the Madland Guide, where both the Madland Newsletter and SoMe channels have highlighted FoodSHIFT 2030’s webinars and events. Madland has also made it possible for FoodSHIFT2030 to become visible in the press and media, both in the form of press efforts in connection with festivals and public meetings, and mention of the opening of FoodSHIFT2030 and a debate article published in POV International. 

Curious about more? Read Madlandskaper here and listen to the Madland Podcast. Like the three previous years, FoodSHIFT 2030 will be a significant part of the Madland Festival in 2023. It will take place 20-23 April. Follow FoodSHIFT 2030 and Madland’s channels for more info!

Discover the Madland Festival for 2023 HERE!

The post Madland & FoodSHIFT setting the stage for the food systems of the future appeared first on FoodSHIFT 2030.

The central kitchen of Ostend lowers food waste by 40%

Early 2021, the City of Ostend launched a campaign to combat food waste in the city’s central kitchen. One year later, it appears that food loss has been reduced by 40%, representing savings of nearly 50,000 euros per year and a reduction of 112 tons of CO₂ emissions.

One third of the food produced worldwide is wasted. During the production process, transport, in the store, but also to a large extent in the kitchen and on our plates. The city of Oostende wanted to examine in its own central kitchen where food goes to waste and how this can be avoided. Because wasting food is not only a waste for those who produce and prepare it, it also has a major financial and climate impact.
The measures against food loss fit within the European project Foodshift 2030, which aims for a more sustainable food system.

The trajectory in collaboration with the Province West-Flanders and FoodWIN

The central kitchen produces meals for the staff and for many care institutions (AZ Sint Jan hospital, two residential care centers, five day-care centers and the eight meeting centers). This accounts for about 1,400 lunches, 750 breakfasts and 750 evening meals. The measurement on food loss was carried out under the professional guidance of FoodWIN and received financial support from Province of West Flanders.

A first baseline measurement was done in March 2021. From these measurements it became clear where the losses are and what actions could be taken. Examples are more accurate weighing and fine-tuning of all portions, specifically tailored to the target group (children, elderly, staff, etc); better agreements with all customers regarding absences and meal requests, for example, in day care centers and hospitals; regular consultation with the customers’ nutrition managers, for example on the distribution of meal times so that they are not too close together. A targeted purchasing policy and a new stock management system will also help reduce losses.

Saving 50,000 euros

A second measurement took place in February 2022. Thanks to the actions taken, the kitchen managed to reduce food waste by 40% in ten months. This saves no less than about 50,000 euros per year and avoids 112 tons of CO₂ emissions.

The greatest progress was made in the day care centers. After the second measurement, more than 50% less food was wasted. The actions taken (such as adjusting the portions, especially for soup and vegetables which were given too large portions) had a clear impact. The biggest progress is seen in a huge reduction of buffet leftovers, on which the actions also focused.

The biggest losses are, also in the second measurement, still in the residential care homes and the hospital. In the residential care homes, the losses are divided approximately equally between buffet leftovers (45%) and plate leftovers (55%). Soup takes the largest share of buffet residues in both measurements. A better distribution of when soup is given, for example in the evening, could lead to smaller losses because then the meals in the first day half would not be so close together. The portions of starch are slightly higher than the recommended amount (167 g instead of 125 to 150 g). Reducing this portion will also reduce the losses.

In the hospital, the actions in pediatrics in particular had a great effect. There the portions were clearly too large. Also a better registration system of the parents who stayed for dinner led to fewer losses. The same applies to clearer agreements on meal requirements for new patients (e.g. staying sober in function of examinations).

First Alderman Björn Anseeuw, responsible for Central Purchasing: “We are very happy with this progress. We have an exemplary function in looking at how as little valuable food is lost as possible. This requires the cooperation of all people in the organization and all links, from kitchen staff to buyers and customers.”

“Measuring is knowing. This was immediately made very clear with this trajectory. Reducing food loss is also an important objective in the food strategy of the city of Ostend. In addition to a positive impact on the climate, the net money savings are also a plus, especially now that food prices are increasing everywhere,” adds alderman Silke Beirens.

Surpluses will not go to waste

The surpluses that remain are distributed through various channels. Larger quantities are donated to the non-profit food aid organization Lichtbaken. The City is also setting up its own Too Good Too Go system for staff, selling prepared daily specials at a discounted price.

Inspiration moment for mass kitchens

On Thursday 21 April 2022, the City of Ostend organized an inspiration event for professional kitchens in Ostend. With this event the city also wanted to inspire other large kitchens to take action and learn from each other.

And the City itself will continue to look for actions to further reduce the losses and will continue to measure the food. Good communication with all buyers and customers is crucial in this respect.

Food Waste Award Winner

During the Food Waste Fest 2022 organized by Foodwin, the city of Ostend won the Food Waste Award in the category public authorities, for their efforts in reducing Food Waste.

Want to know more?

About the food strategy in Oostende? https://www.oostende.be/oogst

About Foodwin? https://foodwin.org/

The post The central kitchen of Ostend lowers food waste by 40% appeared first on FoodSHIFT 2030.

Earlier this month, we brought together speakers from Berlin, Ghent and Amsterdam to discuss how each of their food policy councils balance citizen engagement and political buy-in. One of the conversation’s recurring themes was how to get the structure of a council right in order to facilitate involvement from the community as well as ensure the decision-making process with the city government is transparent.

When thinking back on how the food policy council was originally set up, Lisa Haarhoff of Ernährungsrat Berlin (Berlin Food Policy Council) reflected that it needed to be both more dynamic and diverse. This has led them to adapt a sociocratic model (see webinar recording and slides for detail further down) which allows more participatory approaches that focus on dialogue, debate and consensus rather than voting.

“What would we do differently if we were to start again? We would pay more attention to structures that better and more effectively enable people to connect together and get involved. [Our new structure] helps us to be more flexible and react to the current climate.” Lisa Haarhoff of Ernährungsrat Berlin (Berlin Food Policy Council)

From the perspective of Arnold Arnold van der Valk, co-founder of the Amsterdam Food Council, the emphasis has been on shifting from “persons to practice” so that the functions of a council become embedded within the city. While there are many people motivated to transform the industrial food system to make it both more healthy and sustainable, there remains a need for more cooperation among institutions as well as reliable funding to sustain the time commitment that is needed to bring about lasting change.

“The elephant in the room… is funding.

We managed to get [the food policy council] going with almost full-time input of labour of two individuals. But you can’t keep the whole machine going with two people.” Arnold Arnold van der Valk, Amsterdam Food Council

In Ghent it has also taken time for trust to build between citizen collectives and the food council. For Maarten Crivits with Food Policy Council Ghent, he’s found that citizen participation can have a significant and positive impact on the city, but that it requires the council to take up issues that matter to the people. And when there are people who are funded to be involved, it is also important to ensure meaningful ways to participate for non-paid members as well.

“Gather interest around your goals. For instance, if you have a local food strategy with operational goals, do a survey, do interviews with the citizens and entrepreneurs of your city to see what kind of interest is there and use the energy of civil society, the energy that’s already there.” Maarten Crivits, Food Policy Council Ghent

Some of the key lessons from the discussion were best summarised at the end by our chair Beatrice Walthall from the Leibniz Centre for Agriculture Landscape Research (ZALF), who noted that although councils are still evolving in many cases, they also offer concrete ways for citizens to engage politically and instigate change in the food system.

“It’s a very dynamic field of action.

Things are emerging and growing, things are also collapsing because they didn’t work. But overall, we can see some new governance structures and modes emerging.

Communicate about the existence of food policy councils and communicate about the issues. Make people curious, it’s not just a theoretical dry way of lobbying. Food is a really active form of political engagement”, summarised Beatrice Walthall.

• Presentation Slides: available here!
• Take part in our innovation conference in Barcelona in October 
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The post Webinar key takeaways: Structuring food policy councils for citizen engagement appeared first on FoodSHIFT 2030.

FoodSHIFT 2030 presents its first public webinar on city-region responses to COVID-19, inviting participants to address the key aspects of establishing solidarity and citizen-driven initiatives to support resilience in local food systems. As part of the FoodSHIFT 2030 project, Ewoud Dutellie, from the municipality of Oostende, Belgium, and Hugues Fortuna, from the municipality of Avignon, France, share insights from the emergency responses in their respective areas. The webinar also invites a panel discussion with guest speakers Stefania Amato, Network Manager at C40, Kemi Akinola, chair of Wandsworth Food Partnership and CEO of Be Enriched and Brixton People’s Kitchen, and Ana Moragues-Faus, Senior Research Fellow at the University of Barcelona and visiting fellow at the Sustainable Places Institute at Cardiff University and author of paper ‘Distributive food systems to build just and liveable futures’ .

FoodSHIFT Webinar 1: Main PowerPoint slides

Powerpoint slide from Dirk Wascher:  Introducing the FoodSHIFT Accelerator Labs

The post Webinar: City-region perspectives on providing food for the vulnerable during the COVID-19 crisis appeared first on FoodSHIFT 2030.

Project Description

The FoodSHIFT2030 project is leading an ambitious citizen-driven transition of the European food system towards a low carbon, circular future, including a shift to less meat and more plant-based diets. The FoodSHIFT2030 approach focuses on supporting innovation towards a fast transition of the European food system by 2030, which is necessary in order to address the pressing challenges for food and nutrition security, contribute to the EU commitment of reducing GHG emissions by at least 40% by 2030, and revitalize urban-rural linkages and partnerships to secure the achievement of the UN Sustainable Development Goals (SDGs) by 2030.

Our FoodSHIFT Accelerator Labs

The nine FoodSHIFT Accelerator Labs are located in the following front-runner cityregions: Greater Athens, Avignon, Barcelona, Bari, Brasov, Berlin, Greater Copenhagen, Oostende and Wroclaw.

Each FoodSHIFT Accelerator Lab has defined an innovation focus and innovation actions to increase the technological and societal readiness levels of existing food system innovations within ten major themes and eleven SDGs across the Labs Each FoodSHIFT Accelerator Lab will contribute and share knowledge within the FoodSHIFT2030 consortium to drive innovation upscaling and cross-pollination between the FoodSHIFT Accelerator Labs.

FOODSHIFT FoodSHIFT2030 takes departure in the EU Food 2030 Research and Innovation Policy Framework, the EU’s commitment under the Paris Agreement and the UN Sustainable Development Goals (SDGs.) It brings together a strong multi-actor consortium composed of local governments, SMEs, NGOs, universities, research institutes and network partners to address the H2020 programme topic CE-SFS-24-2019: Innovative and citizen-driven food system approaches in cities.

A fast citizen-driven food system transition will be achieved by creating a framework and efficient mechanisms for maturing, combining, upscaling and multiplying existing food system innovations through the operationalization of nine citizen-driven FoodSHIFT Accelerator Labs and a further 27 FoodSHIFT Enabler Labs to be established in existing and emerging city-region food system hubs distributed across Europe. Furthermore, each of the nine FoodSHIFT Accelerator Labs will initiate the establishment of three FoodSHIFT Enabler Labs to facilitate the food system transition in other cityregions.

Each FoodSHIFT Accelerator Lab will be facilitated by a steering committee consisting of a Lab leader, a Lab host and a Lab assistant from the city-region project partners.

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