C40 FOOD SYSTEMS NETWORK
C40 The Food Systems Network, is developed in partnership with EAT, supports city efforts to create and implement comprehensive solutions that reduce carbon emissions and increase resilience throughout the urban food system.
Cities are home to over half the world’s population and are therefore key in driving the adoption of healthy and sustainable diets. Food is a crosscutting issue that implicates multiple sectors, requiring a holistic approach to urban food systems.
The C40 Food Systems Network is helping cities achieve solutions to their most pressing food systems challenges by incorporating both health and environmental considerations into food strategies and activities. The Network aims to strengthen collaboration across countries, sectors and disciplines, leveraging expertise to develop sustainable and healthy food systems.
C40 is a network of the world’s megacities committed to addressing climate change. C40 supports cities to collaborate effectively, share knowledge and drive meaningful, measurable and sustainable action on climate change. EAT emphasizes the linkages between food, health and sustainability, as well as serving as a bridge between governments, the private sector and civil society. Together, EAT and C40 are uniquely placed to drive the integrated efforts of the Food Systems Network.
The Network builds on the activities of the Milan Urban Food Policy Pact, which was signed by over 100 cities from across the world in October 2015. The Pact aims to engage cities in improving sustainability and health equity in their food systems as well as improving their resilience to both hunger and CO2 emissions.
The Food Systems Network aims to advance food and climate action by sharing knowledge and experiences, learning from best practices, co-creating solutions and developing collaborative projects across countries. Activities are organized into four focus areas, developed according to cities’ priorities:
#1: Food Procurement: Addressing purchases that are controlled by the municipality, for example procurement of food for schools, hospitals and elderly homes.
#2: Food Production: Promoting and strengthening urban and peri-urban food production to support short food chains, reduce building energy demand (cooling and heating) in the production process and mitigate the urban heat island effect.
#3: Food Supply and Distribution: Developing sustainable food transportation and logistics by improving alternative fuels or means of transport; enhancing farmer’s markets, informal markets, retail and wholesale markets; and strengthening the food supply chain to withstand disruptive events such as natural disasters.
#4: Food Waste: Raising awareness of and promoting the food waste “pyramid” – reducing of food loss and waste, facilitating food recovery for people and animals, and improving collection of waste for biogas or fertilizers.
Europe: Amsterdam, Athens, Barcelona, Basel, Copenhagen, London, Milan, Oslo, Paris, Rotterdam
North America: Austin, Chicago, Los Angeles, New York, Toronto, Vancouver, Washington
South America: Bogota, Buenos Aires, Curitiba, Mexico City, Quito, Sao Paulo
Oceania: Auckland, Melbourne
Asia: Quezon City, Wuhan
Africa: Accra, Cape Town
The first workshop of the C40 Food Systems Network took place during the 2016 EAT Stockholm Food Forum. It brought together participating cities to discuss common challenges related to planning and implementing food policies and projects, exchange good practices, identify potential solutions and discuss priorities for the coming year.
The Food Systems Network holds an ongoing series of webinars organized around the four Network focus areas. These webinars provide the opportunity for more targeted and in-depth learning on each topic as well as a “safe space” for open discussion and support.
See Mark Watts, CEO of C40, speak at EAT Stockholm Food Forum 2016 below.
THE EAT-LANCET COMMISSION FOR FOOD, PLANET AND HEALTH
The Eat-Lancet Commission for Food, Planet and Health Understanding what constitutes a healthy diet and how to produce it sustainably is arguably the greatest challenge facing humanity. However, we still have no science-based definition of what constitutes a healthy diet from a sustainable food system.
The EAT-Lancet Commission for Food, Planet and Health brings together 20 world-leading researchers who are creating the first science-based targets that connect health and sustainability in a common set of goals for the food system. The Commission’s research will provide clear guidelines for policy-makers, business and consumers on how to achieve diets that are good for people and planet.
This “mini IPCC” review of existing knowledge and knowledge-gaps about healthy diets and sustainable production will feed into EAT’s Roadmap 2030 – a guide for policy-makers, business and civil society on how to truly transform the food system.
WHY FOOD, PLANET AND HEALTH?
Unhealthy food is the primary factor behind premature deaths worldwide and food production is a key driver behind climate change, biodiversity loss, water overuse and other environmental problems. Changing the game for how food is produced and consumed is essential to meeting the Sustainable Development Goals and the world’s commitments through the Paris Agreement to decarbonizing the economy. In other words, food is crucial to both people’s health and the planet.
The EAT-Lancet Commission’s final report will launch in spring 2018. The report will define the scientific consensus on healthy diets and sustainable food production. It will also provide the first science-based targets for dietary health and food production and analyzing whether it is possible to achieve good nutrition for all without exceeding the planetary boundaries for emissions, biodiversity, water and nutrients.
The output from these models will inform a set of policy recommendations, directing policy-makers, businesses and civil society towards actions that can improve both health and sustainability outcomes of the food system.
The Commissioners have been chosen to represent their fields of expertise and to bring their knowledge and experiences into conversation with other fields, enabling truly interdisciplinary analysis. The panel consists of experts in nutrition, health, sustainability and food policy, who have worked in a huge range of countries and contexts across the globe.
A number of recognized researchers and authors are supporting the Commissioners, as well as a team at the Stockholm Resilience Centre who are coordinating research, meetings and extensive outreach to the public, the scientific community, policy-makers and business.
The EAT-Lancet Commission on Food, Planet and Health will deliver its final report for peer-review in late 2017. The report will be published in a special edition of The Lancet in 2018. In conjunction with publication, there will be a series of launch events worldwide.
Prior to launch early results, case studies, data visualizations and points of interest are being released on the Commission’s website and disseminated throughout EAT and its partners’ networks to catalyze rapid action on these crucial issues.
Nordic Cities EAT Initiative
The Nordic Cities EAT Initiative is an alliance of cities and stakeholders in the Nordic countries exploring the food system as a tool for broader environmental, economic and social sustainability as well as forging a deeper cohesion between urban and rural areas. It was launched at the 2016 EAT Stockholm Food Forum, and serves as a platform to develop and exchange knowledge on creating sustainable food policies and facilitate collaborative activities.
The role of cities in transforming food systems towards health and sustainability is increasingly clear. While global initiatives such as the C40 Food Systems Network bring together a diverse group of cities to address urban food systems topics, regional collaborations are key for context-specific exchanges and collaboration: similar climates, political systems, welfare models, and development priorities can create favorable environments for joint efforts.
The Initiative seeks to increase entrepreneurship and green economies, urban-rural linkages, urban food production, and livability through food, while reducing carbon footprint, social inequality, and health-related diseases. The Initiative also promotes enthusiasm around the cultural aspects of food and seeks to collectively spread global awareness of the Nordic approach to healthy and sustainable food.
Participants work to achieve a sustainable city region with political leadership and/or clear strategies that lead to broader social, environmental and economic sustainability through food systems. Activities facilitate interaction between stakeholders across science, policy, civil society and business and aim to improve integrated food city planning and border-crossing partnerships.
The initiative is currently an informal collaboration that is activated when joint project and/or process opportunities arise. Current participating cities include Copenhagen, Gothenburg, Helsinki, Malmö, Oslo, and Reykjavik, with advisory and coordination support from EAT, Copenhagen House of Food, Nordic Council of Ministers, and Prince of Wales International Sustainability Unit.
More food companies are taking on the massive food system challenges, turning them into exciting business opportunities. To accelerate this transformation we need disruptive innovation – also in the ways we collaborate.
FReSH (Food Reform for Sustainability and Health) is a partnership between EAT and the World Business Council for Sustainable Development (WBCSD) where businesses work together to translate science-based targets into win-win solutions, for people, planet and profit.
Almost all food consumed across the world is produced and supplied by the private sector. This means large and small businesses have huge potential and responsibility to create new pathways to healthy, enjoyable diets for all, produced within planetary boundaries.
FReSH brings leading global companies together across sectors, regions and value chains to develop, implement and scale business solutions that deliver on science-based targets for healthier and more sustainable diets, as defined by EAT’s scientific collaborations.
FReSH members currently collaborate across five workstreams:
(A) Healthy and sustainable diets
(B) Food production
(C) Food consumption
(D) Food trade and logistics
(E) Performance measurement and reporting