Working socially with food surplus. Good practices in ... · Working socially with food surplus....
12
Working socially with food surplus. Good practices in Flanders-Belgium Conference 7 july 2014 Food Donation: Fighting food poverty and adressing food waste European Economic and Social Committee With support from
Transcript of Working socially with food surplus. Good practices in ... · Working socially with food surplus....
Working socially with food surplus. Good practices in Flanders-Belgium
Conference 7 july 2014
Food Donation: Fighting food poverty and adressing food waste
European Economic and Social Committee
With support from
What is KOMOSIE?
Federation of environmental enterprises in the social economy
(KOepel van MilieuOndernemers in de SocIale Economie)
We represent and support non-profit enterprises that have triple objectives:
▪ Environmental protection via reuse - waste prevention
▪ Create and maintain social employment
▪ Meet the needs of people in poverty
Better known as the federation of:
▪ Reuse centres (’94)
▪ Energy savers (’07)
Since 2013 active around the issue “food loss/waste/surplus”
Our ambition with regard to food surplus on the long run
The development and support of a network of companies and organizations that provide for the supply, storage, processing and distribution of food surpluses through various channels, on a food-safe and financially viable way including the creation of sustainable jobs in the social economy with a value for people in poverty and support from all actors
within a favorable policy framework at various levels!
Our goals
Support organisations to use food surplusses for social innovation and poverty reduction
Environ-ment
Social employment
Poverty reduction & well-being
Our multiple actions in 2014 - 2015
1. We act as an expert center in “Working socially with food surplus”
▪ Information sharing, individual help desk
▪ Initiator days every 3 months + collective coaching
2. We bring together different actors in the sector of food aid and social economy to exchange experience and to build partnerships
▪ Learning network every 1 ½ month; Work group Restaurants
3. Representation & advocacy (policy follow-up & recommendations)
4. We stimulate cooperation and info-exchange between offer and demand side, e.g. by a web-application to do food donations
5. We develop concrete business plans to be implemented by the social economy for the valorization of food waste
Good practice 1: Social grocers
Products are sold at low cost in shop-formula + meeting point
Demand driven Target people can become
collaborators Food surpluses from local
supermarkets, … + low priced products from farmers …
Figures for Flanders: 21 social grocers Number of families reached in
total: 5.554
Source: Leren Ondernemen vzw - Leuven www.socialekruideniersvlaanderen.be
Good practice 2: Social restaurants
• Cook meals for people in need or mixed public
• Some collect mostly fresh products of supermarket 1 tot 3days befor exp. date • Eg. >25% of the meals
made of donated food
• Guide:http://fr.coduco.be/pdf/Recup_alimentaires%20definitieve%20versie.pdf
Figures for Flanders: >100 social restaurants >60% create social
employment many volunteers
Source: Leren Ondernemen vzw - Leuven
Good practice 3: Coöperation with vegetable-auctions from farmers
Responds to request for more fresh and healthy products
Cooperation with 2 main auctions: BelOrta + REO
▪ Organisations can pick up vegetable-surpluses directly at auction or at centralised collection point (Food Bank W-Fl.),
Supported by cooking lessons and training on healthy food by several organisations (Welzijnsconsortium South-West-Flanders, resto of Goed Gevoel vzw ...)
Figures for Flanders: o 3 main vegetable - auctions o About 65 organisations (can)
collect fresh products there o Still large potential for more and
better coöperation
Source: Sociaal aan de slag met voedseloverschotten – Lief Vandevoort – 2013
Good practice 4: Do-it-your-self book of the Flemish Government
Launched on public event April ‘13
On the initiative of the Flemish Minister of poverty reduction
Best practices
Tips & tricks
Download a Dutch e- or paper version on http://www4wvg.vlaanderen.be/wvg/armoede/nieuws/Paginas/Sociaal-aan-de-slag-met-voedseloverschotten-verslag.aspx
Source: Sociaal aan de slag met voedsel-
overschotten – Lief Vandevoort – 2013
Good practice 5 Commitment declaration on food loss in Flanders
Initiative of Flemish Government + food chain federations (2014)
Cascade of value retention ~ food waste hierarchy as guidance
About 2nd stage:
Prevention
Donate & feed people in need
Feed livestock
Compost /energy
Dispo-sal
“We strive for sustainable partnerships with social actors on food aid to support working socially with food surplus”
Source: www.feeding5k.org/businesses.php
www.vlaanderen.be/landbouw/voedselverlies
Good practice 6: Common vision by the Learning network
All (different) types of food aid related organisations are present
▪ Belgian Federation of food banks
▪ Social grocers
▪ Social restaurants
▪ Social (economy) organisations active in food aid
▪ Charity organisations
May 2014 : elaboration of a COMMON vision and detailed policy recommandations
▪ Identifiying their common needs for structural support
▪ Transcending their individual differences
▪ Signed by 15 organisations of different types
English/Dutch version: www.komosie.be > thema’s > voedselverlies
Thanks for your attention!
More info:
www.komosie.be > thema’s > voedselverlies
Etienne Rubens & Hilde Van Duffel
project collaborators Food loss
Tel: +32 32 81 03 30
KOMOSIE vzw, Uitbreidingstraat 470, 2600 Antwerp, Belgium
With support from
