Diet for a Green Planet: Complete Overview
- Changing agricultural practices to become more environmentally friendly.
- Changing the entire food sector towards more sustainable, local and seasonal approaches. Aspects like supply of organic products and rules of the Public Procurment Act are relevant here.
- Influencing policy makers to work in a direction towards a Diet for a Green Planet.
- Including a wide variety of stakeholders in our processes; kitchen staff, teachers, students, headmasters, farmers, advisors, NGOs, companies in the food sector and many more.
- Managing cultural differences between giving and receiving cities.
- Changing public meals with a strictly limited budget.
The overall vision with this project is to contribute to a change in eating habits that supports a local and sustainable food production and development.
We will focus on the following:
- Making relevant key stakeholders in each receiving city aware of and understand “Diet for a Green Planet” – and willing to act in accordance with the concept.
- Producing locally adapted editions of the booklet “Diet for a Green Planet in practice” in each receiving city.
- Getting policy makers to start the process of outlining a diet policy in each of the receiving cities.
A few questions to Sara Jervfors, head of the Diet Unit in Södertälje and a driving forces behind the implementation of Diet for a Green Planet in Södertälje.
Sara Jervfors, Head of the Diet Unit in Södertälje Municipality
What motivates you to be part of the URBACT adventure?
"I am proud of the concept that we have developed in Södertälje. It promotes - and implements - sustainable development and it engages people that normally do not get the possibility to make a real difference through their trade, like kitchen staff in our public schools.
The simple fact that it is a good concept makes me want to spread it to other parts of Europe. But the URBACT project also gives us possibilities to evaluate and develop the concept even further."
Who would you like to benefit from the work achieved in your project?
"Ideally everyone! More concretely I hope that kitchen staff will benefit from getting more possibilitites, more creativity and more freedom.
I hope that students and teachers will benefit from getting healthier food together with great pedagogical tolls, that politicians will benefit by contributing to their cities taking a stand on issues like farming and food production, and that local farmers and businesses will benefit from an increased focus on local, organic and seasonal food."