Working socially with food surplus. Good practices in Flanders-Belgium

Transcription

1 Working socially with food surplus. Good practices in Flanders-Belgium Conference 7 july 2014 Food Donation: Fighting food poverty and adressing food waste With support from European Economic and Social Committee

2 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

3 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!

4 Our goals Support organisations to use food surplusses for social innovation and poverty reduction Environment Social employment Poverty reduction & well-being

5 Our multiple actions in 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

6 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: Source: Leren Ondernemen vzw - Leuven

7 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: pdf/recup_alimentaires%2 0definitieve%20versie.pdf Figures for Flanders: >100 social restaurants >60% create social employment many volunteers Source: Leren Ondernemen vzw - Leuven

8 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

9 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 vg/armoede/nieuws/paginas/socia al-aan-de-slag-metvoedseloverschotten-verslag.aspx Source: Sociaal aan de slag met voedseloverschotten Lief Vandevoort 2013

10 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: We strive for sustainable partnerships with social actors on food aid to support working socially with food surplus voedselverlies Prevention Donate & feed people in need Feed livestock Compost /energy Disposal Source: businesses.php

11 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: > thema s > voedselverlies

12 More info: > thema s > voedselverlies Thanks for your attention! Etienne Rubens & Hilde Van Duffel project collaborators Food loss Etienne.rubens@komosie.be Tel: KOMOSIE vzw, Uitbreidingstraat 470, 2600 Antwerp, Belgium With support from