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Sustainable food procurement in the city of Malmö

Sustainable food procurement in the city of Malmö. Gunilla Andersson Environment department City of Malmö. 2. Welcome to Malmö – a variety of meetings and possibilities. Photo: X-RAY PHOTO/Leif Johansson . Malmö is the region's growth centre 300,000 inhabitants

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Sustainable food procurement in the city of Malmö

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  1. Sustainable food procurement in the city of Malmö Gunilla Andersson Environment department City of Malmö

  2. 2 Welcome to Malmö – a variety of meetings and possibilities Photo: X-RAY PHOTO/Leif Johansson  • Malmö is the region's growth centre • 300,000 inhabitants • Increased population for the twenty-sixth consecutive year • 30% of the city's inhabitants were born abroad • Malmö residents from 175 different countries • Young population: 48% are younger than 35

  3. Public catering in Malmö Malmö school restaurants Pre-schools and kindergartens Homes for disabled and elderly Cafeterias

  4. Public catering in Malmö, volumes 6 100 tonnes of food per year 700 delivery points 20 million EUR Cost of raw ingredients per school lunch 9 SEK (1 EUR) Cost per served meal 22 SEK (2,4 EUR)

  5. Malmö’s policy for sustainable development and food October 2010

  6. Purpose of Policy • Sustainable Malmö • Healthy eating • Strengthen the importance of food • Make public schools etc more attractive • Food procurement being more sustainable • Malmö leads by example

  7. Policy for sustainable development and food Aims • All organic by 2020 • Decreased emissions of GHG by 40 % from 2002 to 2020

  8. Amount of purchased food

  9. GHG from purchased food

  10. Good quality, healthy food • Healthy, safe food • Prepared from fresh ingredients, • Prepared near the customer • Low on additives

  11. Knowledge and competence • High standard of competency • Access to professional advice • Training

  12. Sustainable procurement • Malmö = Sweden’s first Fairtrade city in 2006 • Fairtrade should be first choice • SMART • Procurement should follow S.M.A.R.T.

  13. Think SMART! S – smaller amount of meat M – minimise intake of junk food / empty calories A – an increase in organic R – right sort of meat and vegetables T – transport efficient

  14. Sustainable economy • Procurement fidelity • Reduce waste • Food value

  15. Events and official dinners • Setting a good example • By 2020 climate friendly, organic, fair trade

  16. Sustainable business • Farming • Shops, markets and restaurants

  17. Success factors • Clear aims • Dedicated leadership • Slowly but steadily towards the aims • Education for commitment • Tasty food that the children like • Close dialogue with the suppliers

  18. Challenges for the future • To move from pilot to mainstream • Find local organic supply • Enough supply of organic products • Commitment from directors and head-masters • Gain acceptance from the student for menu changes • To keep the budget, the last percentage organic, the most expensive

  19. Thank You !

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