Transcript Sustainable food procurement in the city of Malmö

Sustainable food procurement in
the city of Malmö
Gunilla Andersson
Environment department
City of Malmö
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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
Public catering in Malmö
 Malmö school restaurants
 Pre-schools and kindergartens
 Homes for disabled and elderly
 Cafeterias
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)
Malmö’s policy for sustainable
development and food
October 2010
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
Policy for sustainable development
and food
Aims
 All organic by 2020
 Decreased emissions of GHG by 40 % from
2002 to 2020
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Amount of purchased food
Mängder inköpta livsmedel (ton)
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GHG from purchased food
Klimatpåverkan från
livsmedelsråvaror i Malmö stad
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ton CO2-ekvivalenter
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Good quality, healthy food
 Healthy, safe food
 Prepared from fresh
ingredients,
 Prepared near the
customer
 Low on additives
Knowledge and competence
 High standard of
competency
 Access to
professional advice
 Training
Sustainable procurement
 Malmö = Sweden’s first Fairtrade city in 2006
- Fairtrade should be first choice
 SMART
- Procurement should follow S.M.A.R.T.
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
Sustainable economy
 Procurement fidelity
 Reduce waste
 Food value
Events and official dinners
 Setting a good example
 By 2020 climate friendly, organic, fair trade
Sustainable business
 Farming
 Shops, markets and
restaurants
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
Challenges for the future
 To move from pilot to mainstream
 Find local organic supply
 Enough supply of organic products
 Commitment from directors and headmasters
 Gain acceptance from the student for
menu changes
 To keep the budget, the last percentage
organic, the most expensive
Thank You !