Session 3: The role of local public policies for food waste reduction and sustainable food systems

Towards a sustainable EU food policy that creates jobs and growth in Europe's Regions and Cities

Prof. Matteo Scampicchio Free University of Bozen-Bolzano

The town of Bolzano

3

Sustainable foods?

4

Parmigiano reggiano (1247 a.C.)

5

Aceto balsamico tradizionale (1046 a.C.)

6

Amarone (Catullo, 49 b.C)

7

Speck and San Daniele (~1700)

8

The challanges of food industries

9

10

The open questions

1. A definition of sustainable food is missing

2. Too many definitions of sustainability are proposed by different DG (i.e. Health, Agri, Environment, Energy, Research, etc.)

3. Which tools can push our citizens toward a more sustainable food consumption?

4. Which tools can push our farmers and industries toward a more sustainable production?

5. What policy approach should be used (bottom-up, top-down, one-size fits all approach)?

Stakeholder debate (28.11.2016) CoR's Commission for Natural Resources (02.02.2017) 122nd Plenary Session of CoR (22.03.2017) Final version: http://cor.europa.eu/en/activities/opinions/pages/opinion-factsheet.aspx?OpinionNumber=CDR%203170/2016

Towards a sustainable EU food policy that creates jobs and growth in Europe's Regions and Cities

Towards a sustainable EU food policy that creates jobs and growth in Europe's Regions and Cities

Main messages underline the importance of

1. a comprehensive vision in all relevant policy areas 2. standardised definitions and methodologies 3. access to heathy diets, especially for low-income families 4. “green" public procurement guidelines 5. multilevel bottom-up approach

THANKS FOR

YOUR ATTENTION