4.2 Food strategies for green cities

In collaboration with the Directorate-General for Research and Innovation and the Directorate-General for Agriculture and Rural Development, European Commission

Due to the compounded effects of climate change, environmental degradation and rising resource demands due to population dynamics, the challenge of providing the inhabitants of European cities with affordable, safe, and nutritious food is both urgent and complex. This participatory session will explore how to co-create and future-proof our food systems in cities, where most people live and work. It will stress the importance of developing innovative urban food strategies that are sustainable, climate resilient, and socially inclusive thus providing healthy food for all.

The session will showcase a city with a successful green urban food strategy and examples of good practice. Group discussions will follow on a number of pertinent issues such as urban and vertical farming, public meals and procurement, short circuit economies, food waste reduction and reuse, awareness raising, multi-actor and public engagement, social innovation, etc. Ultimately the session will also lead to the identification of future research, innovation and investment opportunities for food systems approaches in cities.

This session is part of the FOOD 2030 initiative that focuses on future-proofing our food systems through European Research and Innovation for Food and Nutrition Security.

Froukje Idema, Programme Manager Food, Municipality of Ede, The Netherlands
Frank Lohrberg, Freier Landschaftsarchitekt bdla, RWTH Aachen University, Germany
Olivier De Schutter, Co-Chair, IPES-FOOD
Anya Sitaram, Moderators Europe
Wednesday, May 23, 2018 - 14:30 to 16:00