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2. FOOD LOSS AND WASTE REDUCTION Participants discussed three statements: STATEMENT 1: In the city of Basel, (avoidable) food waste could be reduced by at least by half compared to 2019. STATEMENT 2: In Basel's businesses and institutions, food loss has been reduced as much as possible throughout the supply chain. STATEMENT 3:The majority of consumers and businesses are aware of the important contribution that the reduction of food waste and loss makes to the reduction of greenhouse gases and other environmental impacts and are willing to contribute through own measures. PROPOSED MEASURES: The... قراءة المزيد fundament of actions, as claimed by the group, is awareness raising about food waste, its origins and the options to avoid it. Stakeholders consciousness on where they produce food waste and loss is often limited - at all levels of food chains, but in particular at the individual household level. Fostering awareness is key at the consumer level (including all age groups) to have an impact at household level, where the bulk of food waste occurs. Sensitization is also needed at all levels within businesses and institutions: from employees to the decision makers. - Topics of sensitization may include: shelf life and conservation of food; innovative and tasteful ways of preparing meals from leftovers; tools to measure individual food waste: how much ends up in my rubbish bin? (make the topic measurable at individual level); or ways of food sharing. Awareness raising and trainings should further provide insights into the origins, the production and processing methods and the "value chain journey" of foods, in order to stimulate higher appreciation and emotional linkages to food. The group claimed that food businesses should contribute to the above-mentioned sensitization or, through their campaigns, marketing tools, training of own personnel etc. Further, the group was unanimous that different types of incentives are needed to prompt businesses and consumers to reduce food waste and loss actively. Incentives can be financial (e.g. "waste costs", premiums for saved food), emotional (e.g. stories behind food) or social (e.g. good examples from peers). To avoid food waste and loss, or to find an alternative use of non-utilized food, collaborative efforts by different actors are needed in the food chain. Therefore, functioning networks and relationships among value chain actors are crucial for systematic food waste reduction. As stated by caterers and small food business owners in the group, many clients (consumers) are eager to contribute to saving food. In cities, consciousness about food is a growing trend and part of a "lifestyle". Approaches such as applied by the s"Äss-Bar" (sale of bakery products from the previous day) are popular. The food law constitutes a main constraint for reducing food waste in gastronomy and retail, since expired products - even if they are in perfect state - may not be sold or distributed. Consumer organizations have been claiming respective changes in the food law since long. At the individual household level, the group recommended the establishing of an online platform or hotline where consumers can get immediate advise with regard to the edibility and conservation of foods at home. Such a hotline could be hosted by the canton or the federal administration. Further, there are excellent innovative initiatives around on which further work should build and learn from: TooGoodToGo.ch offers food businesses a platform to sell surplus products to other companies or consumers; SaveFood.ch is an information and network hub on measures to save and share food or to link to local suppliers. Especially for perishable foods such as vegetables and fruits, the group recommends the fostering of exchange hubs between businesses. The fostering of regional, short food chains, of mainly non or low-processed food is seen as another key factor that will contribute to the reduction of food loss and waste. With short supply chains, the produce is usually fresher when reaching households. The fewer the processing steps in the chain, the lower food losses tend to be (see also points about regionalization under TOPIC 1). قراءة القليل

1. INTERLINKAGES AND NETWORKS IN FOOD SYSTE STATEMEMT 1: Thanks to coordinated measures from all sectors, the city of Basel managed to reduce its greenhouse gas footprint in the area of food production and consumption by 25% compared to 2020. PROPOSED MEASURES: The city should act as initiator and moderator of coordinated measures: create spaces for information exchange, a public map of actors, an online platform with resources. Stronger coordination need was also identified among the departments of the city administration, and connectedness should not stop at the city borders, but include the... قراءة المزيد wider region. Concrete measures include: increase of organic agricultural land (acc. to EU targets); lowering of animal products (production, consumption; definition of a "Zero Waste" target; and technical guidance to businesses on sustainable nutrition. Also, it was proposed to shift from mostly technical solutions (efficiency) towards a stronger sufficiency approach. The GHG reduction target of 25% was considered as little ambitious and should be increased. As important parts of emissions incur abroad: What scope for action do cities have there? Another challenge is the monitoring of reduction targets (what are the system boundaries?) STATEMENT 2: Thanks to multifaceted networks between actors in the local food industry, new regional value chains and short transport routes have emerged, and the potential for sales of regional products in the greater Basel area is exhausted at 100%. PROPOSED MEASURES: Fostering of dense networks among producers; creation of a virtual marketing platform for enhanced planning and logistics; the city acting as facilitator of knowledge and experience transfer between regional initiatives. Regionality allows the city to negotiate criteria and conditions with food chain actors. Basel being located in the "three-country triangle": How to cope with standards and regulations of neighbouring countries? Other challenges: What impact will enhance regionality at the landscape (agricultural land)? How can local producers meet the demand? Is it in the interest of producers to sell only in their region? Participants claimed that the regionalisation at production level needs to go hand-in-hand with sensitization at consumer level (willingness to buy "regional"). It was further highlighted that surrounding areas are to be more closely involved in the cooperation. Short transport routes are only one aspect whereas direct contact and long-term relationships are other decisive factors of regionalisation. STATEMENT 3: Good cooperation between companies, research, the public sector and civil society organisations (associations, NGOs) has made Basel an innovation hub for sustainable food systems - from food production to consumption and disposal. PROPOSED MEASURES: To boost innovation, new easily accessible funding mechanisms are needed for initiatives, businesses etc. Financial resources are also required to maintain lively networks and relationships. Good collaboration also needs high transparency of information in food chains and access to relevant data (including IT systems). Another action should be the creation of physical spaces and places in the city where people can experience, see, touch the topic and through which the topic gets a strong presence. The idea of a "House of Food"- an interactive place that informs about the topic sustainable food, with events organized and advice offered by experts. Overall, again the need for a coordinated, regularly convened mechanism of dialogue was highlighted to foster interlinkages between actors of different sectors. There is ample knowledge and good intentions at the level of many individual actors, but often they act in isolation. Networks and relationship between different actors are a key towards implementing solutions. There should be a focus on fostering and using existing initiatives and to connect these with new ones, in order to use synergies rather than creating redundancies. Participants identified a strong potential for cities to connect more strongly with partners from the private sector in order to implement innovations in the sustainable food sector. قراءة القليل

FROM KNOWLEDGE to ACTION: There was consensus among participants that there is ample knowledge among stakeholders about sustainable food systems and many are committed to contribute to a positive change. But they face challenges in translating their ideas into concrete action, e.g. to find the right partners, access to funding, expert support in specific topics, or access to networks. It was proposed to establish city contact points or advisory centres that support committed companies, associations or individuals in developing and realizing their projects. These centres would act as network an... قراءة المزيدd knowledge hubs. Cities were found to be well placed to take a key role in this facilitation process. INTERCONNECTEDNESS as KEY to TACKLE FOOD SYSTEMS in their COMPLEXITY: The multiple dimensions of food systems requires multiple partners from different disciplines and sectors to collaborate. Dialogue and relationship are the fundament of such collaboration. The local level of cities offers ideal conditions for such close relationships between partners to implement concrete, context-specific solutions. LOWERING ENTRY BARRIERS: Cities can take an important role in fostering innovation in the sustainable food sector by supporting initiatives, start-ups etc. by lowering the initial barriers. For example through provision of unbureaucratic funding mechanisms (e.g. competitive grants), infrastructure (buildings, land) or by facilitating legal processes. ROLE OF CITIES in FOOD SYSTEMS = NEW: The role of cities as facilitators of change in local/regional sustainable food systems beyond the classical thematic silos "environment", "health" and "education" was found to be relatively new. Multistakeholder dialogues like this one are seen as important steps towards consolidating this new role. To be successful in this role, cities need comprehensive nutrition and food system strategies (such as the "Nachhaltige Ernährungsstrategie Zürich") that are anchored in and implemented by all relevant city departments. SENSITIZATION AT ALL LEVELS OF THE SYSTEM: To be willing to take own action, stakeholders need awareness about a) the relevant food system issues at stake, and b) the feasible options which they have at their hand to take action. Participants of the dialogue agreed that for this, strong and broad sensitization work is needed at all levels of the food system: with consumers, caterers, retail managers, cooks, school canteen personnel, farmers, traders, procurement officials etc. Within organizations, sensitization needs to reach all levels from employees to the executive suite. REDUCE BUREAUCRATIC BARRIERS: A strong claim was expressed by some participants that bureaucratic and regulatory barriers - at city, canton or federal level - need to be reduced in order to promote innovation in the sustainable food system sector, e.g. for building applications, admission of products, funding and tax schemes. Barriers should in particular be reduced for small businesses and start-ups. CITIES AS GOOD EXAMPLES: There was an unanimous claim from stakeholders that cities should perform a convincing role as "good example", both in the internal processes (e.g. public procurement, nutrition at schools) and in their role as facilitator (supporting other actors and initiatives). Cities have high visibility and a strong leverage. They should create space for innovation, foster conscious lifestyles and create incentives. - As a crucial starting point, the cities need a holistic strategy for a sustainable food system. The strategy should provide a common direction for all relevant sectors and departments (health, environment, public procurement, schools, agriculture, allotment gardens, social aspects, etc.), as well as guidance for other stakeholders from business, research and civil society. Good cooperation across departments and with stakeholders is a key prerequisite for the implementation of the strategy. قراءة القليل

The City Dialogue Zurich and Basel is part of the second stage (out of three) of the Swiss National Food Systems Summit Dialogue, convened by the Delegate of the Federal Council for the 2030 Agenda of the Federal Department of Foreign Affairs (FDFA) and curated by the Federal Office for Agriculture (FOAG). The 1st national food systems dialogue (23 March 2021) involved food systems stakeholders at national level and discussed 8 future statements developed on the basis of the five Action Tracks of the Food Systems Summit, and of the food systems approach of the 2030 Sustainable Development Stra... قراءة المزيدtegy put out for public consultation by the Swiss Federal Council, the executive branch of the federal government, until 4 February 2021, as well as of other strategies of the Federal Council. The 2nd round of dialogues focused on context-specific discussions in selected cities representing three linguistic regions, namely Zurich/Basel (German) Geneva/Lausanne (French) and Bellinzona (Italian). The aim of the City Dialogues was to take up current key topics of the cities related to sustainable food systems and to involve a broad range of stakeholders to discuss concrete, feasible measures in these topics. The cities of Zurich and Basel proposed the following priority TOPICS for the dialogue: 1. INTERLINKAGES AND NETWORKS IN FOOD SYSTEMS: The complexity of food systems requires a joint, intersectoral approach beyond thematic or departmental "silos". Food systems are an interplay of actors from business, society, research and the public sector. How can this interaction be better utilised to make the urban food system more sustainable and thus make a contribution to greenhouse gas reduction, sustainable resource use, public health and economic development? What are the examples of good cooperation and networks between actors along the value chain? How can effective cooperation be promoted more strongly and synergies used, and what incentives are effective for this? 2. FOOD LOSS AND WASTE REDUCTION: On the one hand consumers always expect a full range of food products everywhere. On the other hand, a considerable amount ends up in the rubbish bin or gets lost along the value chain. What are the challenges in reducing food waste and loss and how can they be reduced at the different stages of the production and consumption chain? Who can contribute what and how do the different actors best work together? What can we learn from successful examples in the city and region of Basel? What challenges need to be overcome to make further progress? 3. PUBLIC PROCUREMENT OF FOOD: By procuring food, a public authority like a city has an important leverage to promote sustainable nutrition and food systems. At the same time, there are framework conditions and requirements from the public procurement law that must be complied with. Where do the stakeholders see the challenges in the supply chain? What can and do the stakeholders/suppliers achieve and how do they deal with the requirements of a city for ecological, health and social sustainability? What is the city of Zurich already doing, what are the goals and challenges for the future and how can solutions be found through effective multi-stakeholder collaboration? 4. COLLECTIVE AND LARGE-SCALE GASTRONOMY: There is big potential for companies in the collective and large-scale catering sector to orient their offer more strongly towards sustainability criteria and trends. The city of Zurich has set itself concrete goals in this regard. Where do the stakeholders see effective entry points for progress? What changes are feasible and desirable both from a sustainability and economic point of view and from a consumer's perspective? What innovative examples can we learn from? قراءة القليل

The GROUP DISCUSSIONS of the workshop gathered 33 representatives, who affirmed their will to contribute to the transformation of cities food systems, without denying nor shifting responsibilities to other stakeholders. Although participants tended to agree on the issues at stake, several challenges and trade-offs were identified: 1 Organic labels can convey information to consumers in a clear and simple way, which make it easier for them to choose products. However, they can be used for products that do not reflect sustainable consumption. This is especially true for imported products or prod... قراءة المزيدucts grown under greenhouse which, despite the organic label, may have a higher CO2 impact/footprint. Product labels lack of full transparency and prevent informed decision making by consumers. It is therefore necessary to adopt an INCLUSIVE PRODUCT DECLARATION POLICY, rendering local products and fair trade more competitive due to informed purchase decisions. 2. Legislative and promotional efforts do not automatically translate into increased consumption of organic products or plant-based proteins. It is impossible to ask farmers to produce them if the demand does not exist or if they compete with imported products. A COORDINATED APPROACH is required to transform consumption towards local, organic and healthy supplies. 3. THE OBJECTIVES of efforts towards sustainable consumption are sometimes CONTRADICTORY. It is therefore difficult to reconcile the health aspect, eating habits and sustainability to organize efforts with compatible objectives. This is particularly the case for restaurants serving old age homes, which must reconcile habits of certain segments of the population with the consumption and nutritional guidelines and policies. 4. While laws do have the power to drive change in consumption patterns, the lack of legislation should not be an excuse for inaction. Efforts can be made on a VOLUNTARY BASIS and are said to BE MORE EFFECTIVE than any government effort. (5) While participants highlighted the necessity to have more PARTICIPATORY APPROACHES framed by the state to gain credibility; others questioned the legitimacy of participatory approaches and pictured it as an obstacle. قراءة القليل

TOPIC 3: FOOD POLICIES: Participants discussed on developing local agriculture to reduce processing, packaging and transportation and how to support local and regional initiatives on awareness raising, information dissemination and training. Participants also talked about the need for a strong link between production and consumption at the federal level, and more precisely how the Confederation could put in place a comprehensive food policy which embeds agricultural policy and other sectoral policies such as health, food quality, nutrition, protection of resources and the environment, economy,... قراءة المزيد and trade. I) PRIORITY ACTIONS: (1) Participants agreed that a NATIONAL COORDINATION was essential. The work done by the associations (civil society) as well as by the cities must serve as a basis. (2) A Food Policy should address a whole population, and ALL THE STAKEHOLDERS should be INCLUDED in the DISCUSSION and the ELABORATION. (3) It is particularly important to involve large retailers, which should have a diverse offer, also of local products, so that the consumer can choose quality products. (4) The stakeholders suggested to organize INTERSECTORAL MEETINGS/ WORKSHOPs at the federal level to build overarching policy addressing agriculture, food, health, and economy sectors (e.g. trade, export and import policies). (5) It is crucial to establish a RELATIONSHIP BETWEEN HEALTH AND FOOD PRODUCTS to transform production into something that is really needed. (6) The health funding should also be revised, as only 3% of the health care spending are spent on preventive health care. There is a necessity to emphasize the orientation of research in the field of health, particularly on prevention, through research on an adapted diet for instance. (7) Participants also stated that EDUCATION AND PROMOTION WORK is crucial to empower consumers. The consumers and the intermediaries need to have access to education and training and a priority needs to be set for the schools - there is a real necessity to train and inform teachers on sustainable food systems. The objective is to restore the appreciation of local products and encourage people to take the time to cook, learn about the products and adapt their consumption (e.g. less but local meat). (8) Empowered consumers require TRANSPARENCY to choose sustainable products. Distributors should provide full product declaration through coherent labelling. A food policy could penalise non-conform declaration and regulate its application with the appropriate governance structure. Moreover, transparency can encourage consumers to accept higher price. (9) We must find mechanisms to have FAIR PRICES for all the stakeholders. It is a necessity to convince large-scale retailers to pay producers well (fair pricing) and reduce intermediaries. (10) These fair prices should be accompanied with support mechanisms to allow consumers with a limited food budget to consume sustainably produced and healthy foods, as the involvement of consumers is essential to make the policies coherent.(11) It is important to integrate the issue of FOOD WASTE by sensitizing value and use of agricultural products (non-standardized products) and by reducing food waste in the shops as well as in the restaurants. (12) The participants expressed that the SUPPORT/INCENTIVES TO LOCAL INITIATIVES must be reinforced and broadened. There is the need to set up a system to promote local products at various levels (e.g. access to markets, access to land, training, information, etc.). (13) Finally, the IMPLEMENTATION OF THE FOOD SECURITY INITIATIVE is still pending and farmer’s role as a food producer should be put at the centre. II. CHALLENGES: (1) A policy coordination at the federal level may be more COMPLICATED, which may take time (2) LOCAL SENSITIVITIES are not always identical with the federal level, and a federal policy could not be adapted to what is offered at the local level. قراءة القليل

TOPIC 2: CONSUMER AWARENESS: Participants discussed about how consumers can be actors of a sustainable food system by buying sustainable, local, and seasonal products and by reducing food waste. Participants also talked about how consumers could have access to healthy and sustainable food and to the relevant information about food and production. I.PRIORITY ACTIONS: (1)The group stated that most of the AWARENESS INCREASE should be achieved through YOUTH EDUCATION. The young generation of consumers can directly bring change in their households. The learning process should include KNOWLEDGE AND ... قراءة المزيدSKILLS LEARNING, with hands-on activities (guided tastings, nutrition education etc) and experiences in farms, and should be accessible to all. Effort made to help them DISCOVER HEALTHY DISHES should be strengthened. (2) ADULT’S KNOWLEDGE AND KNOW-HOW in terms of sustainable cooking should be improved, to establish NEW HABITS of cooking raw products instead of buying processed products. Activities (tastings, cooking) could be accessible to train consumers without being prescriptive. (3) BRINGING CONSUMERS AND PRODUCERS TOGETHER is an essential axis to create a dialogue and to increase the value of sustainable food from the consumers perspective. Consumers can go to farms (farm visits, direct sales, etc.) or farmers can come to meet them (urban farms, markets, etc.). This relationship makes the consumers aware of the importance to eat seasonal and non-standardized fruits/vegetables to reduce imported products and food waste. (4) FOOD WASTE REDUCTION is a key driver to mitigate climate change. Consumer’s knowledge in preparing food from raw products, their purchasing habits of ‘non-standardized’ products and the understanding about products shelf-life should be improved. (5) Once consumers are aware of their individual responsibility, TRANSPARENCY on the origin of food products, production and environmental impact should be accessible. Federal Office of Environment shall provide frame conditions for healthy and sustainable food consumption that prevent misleading "green" marketing (healthwashing, greenwashing). The indication of origin must be improved, also for products supplied to restaurants. The Nutri-Score and the Eco-score are good tools; however, a single system is needed instead of many contradictory labels. (6) The over-consumption of meat has a proven impact on the environment and health. However, it is often replaced by "ultra-processed" foods whose over-consumption is associated with certain non-communicable diseases. Participants agreed that a REDUCTION OF MEAT consumption should be based on AWARENESS AND VOLUNTARY ACTIONS and meat should not be replaced by processed food. (7) Fighting marketing that stimulates buying large quantities of food will contribute to REDUCE FOOD WASTE. In restaurants, we need to change habits; by being able to choose the size of the meals and by having the option to take the unfinished food to go. (8) There is a real necessity to establish FAIR PRICES for the stakeholders (producers, consumers, distributors etc). The participants suggested to impose taxes on unhealthy or ultra-processed products and tax revenues could be redistributed to households unable to afford quality food. The question on true cost accounting in setting fair product price was raised, but a consensual answer was not reached. II.CHALLENGES: (1) We need to contextualize Swiss consumption at a global level. A certain proportion of the meat consumed in Switzerland comes from abroad and has a"spill over effect".This important IMPACT OF SWISS CONSUMPTION ABROAD should be considered. (2) We need to recognize that not all people have the same level of knowledge, interest or commitment about this issue. We need to bring into the conversation actors closer to the social realities of cities. (3) The future food system needs to consider the food insecurity of certain population groups. (4) It is interesting to consider the cultural diversity of the different neighbourhoods in terms of food consumption. (5) The food supply consists mainly of highly processed foods. This offer needs to adapt with the change of the consumers purchasing. قراءة القليل

TOPIC 1: SUSTAINABLE COLLECTIVE CATERING: The stakeholders discussed how the SHARE OF LOCAL AND ORGANIC PRODUCTS could be increased and how an EXEMPLARY PURCHASING POLICY for the imported products could be set for the public and private collective catering, through a LEGISLATIVE FRAMEWORK and appropriate FINANCIAL SUPPORT. Participants also discussed current NUTRITIONAL RECOMMENDATIONS. I. PRIORITY ACTIONS: (1) The participants declared that AN INCREASED COMMUNICATION is essential to extend the impact of the current initiatives aiming at increasing the share of local and organic products. Comm... قراءة المزيدunicating on success stories and achieved results is crucial to raise awareness among consumers and producers and to enable further implementations. (2) The second action identified was the need for a COORDINATED FRAMEWORK BASED ON A DIALOGUE BETWEEN STAKEHOLDERS. Policies, economic incentives, and penalties should be CONTEXT SPECIFIC MEASURES put in place according to the stakeholder’s dialogues. Such a dialogues would IMPROVE THE STAKEHOLDER’S UNDERSTANDING of the complex collective catering system. (3) Collective catering is a difficult environment because budgets depend on several factors (public-private institutions). PUBLIC-PRIVATE PARTNERSHIPS should ensure a significant FINANCIAL SUPPORT. This increased economic support from the State would allow restaurant owners to make a transition to sustainable sourcing and, consequently, increase demand for the local producers. (4) The possibility of a TAX ON PRODUCTS WITH A HIGHER CO2 impact has been discussed as a complementary and non-confrontational measure. The participants stated that it is crucial to consider the consumers financial situation while showing the ‘real cost’ of the products to raise awareness and strengthen INDIVIDUAL RESPONSIBILITY. (5) Collective catering should be used to consolidate PUBLIC AWARENESS. Canteen and restaurant owners are actors of change and can influence the PERCEPTION OF A BALANCED AND SUSTAINABLE MENUS (e.g. by preparing them at elementary schools). (6) The public awareness will result in sustainable consumption habits only if it is combined with more TRANSPARENCY. Consumers should have a complete information disclosure on the products they buy and consume to be able to make healthy and sustainable choices. (7) The participants highlighted the need to update and increase information and transparency on NUTRITIONAL STANDARDS. The dietary recommendations (SSN) do not always reflect state of the art nutritional standards and are often misunderstood by the population (in terms of quantity and consumption of meat). (8) A BETTER IDENTIFICATION OF PLANT BASED PROTEINS IN THE FOOD PYRAMID is necessary. Sustainable catering should not be based on the substitution of animal proteins by vegetable proteins, which is not sustainable and represent a financial burden, but by vegetarian cuisine. (9) The menus should be simplified and served in smaller portion to REDUCE FOOD WASTE. Restaurant owners should encourage clients to use "doggy bags" to recover unfinished food. (10) To adapt their menus, dieticians and cooks should receive adequate TRAINING to enhance their skills and knowledge about using more local, organic products. The reduction of animal products, out-of-season vegetables, and highly processed products would limit the overall costs for restaurant owners. (11) Overall, the participants agreed that a HOLISTIC APPROACH including the prices, the supply system and the kitchen is needed. II. POTENTIAL CHALLENGES: (1) The participants noticed a LACK OF COORDINATED DIRECT INTERVENTION by the state and municipalities (cantons/communes). The challenge is to have FLEXIBLE FOOD SYSTEMS FRAMEWORK/POLICY at a federal level, which allows context specific implementation by each level of decision making (federal, canton, municipality). (2) The collective catering has the power to influence the offer, but the transition period from conventional to sustainable sourcing can be long. The challenge is TO SUPPORT THE REORGANIZATION/ TRANSFORMATION OF THE AGRICULTURAL AND PROCESSING SECTOR to adjust to changing needs by collective catering. قراءة القليل

The GROUP DISCUSSIONS allowed all the stakeholders to share and have a constructive exchange, in a cordial atmosphere. The different groups reached the following main results and conclusions: 1. DEFINE A SYSTEMIC FRAMEWORK INTEGRATING CLEAR ENVIRONMENTAL, SOCIAL AND ECONOMIC CRITERIA to strengthen the implementation of sustainable food systems. This framework should embed agriculture, environment, nutrition and the public health interests, synergies, and trade-offs. The strategic frame shall ensure healthy and sustainable food for all by defining desirable diets for Switzerland in the next 30 ... قراءة المزيدyears, reducing meat consumption and food waste, while improving the sustainability of our food system (e.g. preservation of ecosystems, land and soil, viability of the food system…). 2. The strategic frame shall serve the elaboration of a FEDERAL FOOD POLICY. Such a policy should encourage and allow a financial support to the cantons and municipalities initiatives. The right to healthy and nutritious food at national level should also be included. 3. The elaboration of a federal food policy should be built through a HOLISTIC AND TRANSVERSAL APPROACH, that would include all actors of the Food System. 4. In parallel of new policies, the group discussions addressed the importance of individual responsibility in the transformation of the food system. RAISING AWARENESS is therefore a major focus for both YOUTH AND ADULTS. This awareness must be strengthened through a more widespread access to trainings, clear and fair sustainability rating , and a strengthened producer-consumer relationship. Refocusing on the quality of our food would allow a stronger public health, less waste and an economically stable food system in the long term. 5 The FOOD WASTE REDUCTION is also a crucial step for the transformation towards a sustainable food system. A drastic reduction could be achieved through a JOINT EFFORT OF THE CONSUMER AND THE RESTAURANT OWNERS to prepare smaller portion of raw products. قراءة القليل

The City Dialogue Geneva and Lausanne is part of the second stage (out of three) of the Swiss National Food Systems Summit Dialogue, convened by the Delegate of the Federal Council for the 2030 Agenda of the Federal Department of Foreign Affairs (FDFA) and curated by the Federal Office for Agriculture (FOAG). The 1st national food systems dialogue (23 March 2021) involved food systems stakeholders at national level and discussed 8 future statements developed on the basis of the five Action Tracks of the Food Systems Summit, and of the food systems approach of the 2030 Sustainable Development S... قراءة المزيدtrategy put out for public consultation by the Swiss Federal Council, the executive branch of the federal government, until 4 February 2021, as well as of other strategies of the Federal Council. The 2nd round of dialogues focused on context-specific discussions in selected cities representing three linguistic regions, namely Zurich/Basel (German) Geneva/Lausanne (French) and Bellinzona (Italian). The aim of the City Dialogues was to take up current key topics of the cities related to sustainable food systems and to involve a broad range of stakeholders to discuss concrete, feasible measures in these topics. The cities of Geneva and Lausanne proposed the following priority TOPICS for the dialogue: 1. SUSTAINABLE COLLECTIVE CATERING, 2. CONSUMERS AWARENESS and 3. FOOD POLICIES. These topics were formulated as future statements, describing an ambitious situation to be realized within ten years and serving as a common frame for the discussion group. Participants were asked to think of CONCRETE ACTIONS leading to achieve the future statements, by bearing in mind the synergies and trade-offs inherent to the anticipated transformation. These discussions enable representatives to dress a comprehensive exploration of their local food systems and to suggest some solutions, policies, or joint actions. قراءة القليل

The GROUP DISCUSSIONS of the workshop gathered 33 representatives, who affirmed their will to contribute to the transformation of cities food systems, without denying nor shifting responsibilities to other stakeholders. Although participants tended to agree on the issues at stake, several challenges and trade-offs were identified: 1. Organic labels can convey information to consumers in a clear and simple way, which make it easier for them to choose products. However, they can be used for products that do not reflect sustainable consumption. This is especially true for imported products or pro... قراءة المزيدducts grown under greenhouse which, despite the organic label, may have a higher CO2 impact/footprint. Product labels lack of full transparency and prevent informed decision making by consumers. It is therefore necessary to adopt an INCLUSIVE PRODUCT DECLARATION POLICY, rendering local products and fair trade more competitive due to informed purchase decisions. 2. Legislative and promotional efforts do not automatically translate into increased consumption of organic products or plant-based proteins. It is impossible to ask farmers to produce them if the demand does not exist or if they compete with imported products. A COORDINATED APPROACH is needed to promote consumption that is local, organic and healthy. 3. THE OBJECTIVES of efforts towards sustainable consumption are sometimes CONTRADICTORY. It is therefore difficult to reconcile the health aspect, eating habits and sustainability to organize efforts with compatible objectives. This is particularly the case for restaurants serving old age homes, which must reconcile habits of certain segments of the population with the consumption and nutritional guidelines and policies. 4. While laws do have the power to drive change in consumption patterns, the lack of legislation should not be an excuse for inaction. Efforts can be made on a VOLUNTARY BASIS and are said to BE MORE EFFECTIVE than any government effort. 5. While participants highlighted the necessity to have more PARTICIPATORY APPROACHES framed by the state, to have more credibility; others questioned the legitimacy of participatory approaches and pictured it as an obstacle. قراءة القليل

TOPIC 3 : FOOD POLICIES: Participants discussed on developing local agriculture to reduce processing, packaging and transportation and how to support local and regional initiatives on awareness raising, information dissemination and training. Participants also talked about the need for a strong link between production and consumption at the federal level, and more precisely how the Confederation could put in place a comprehensive food policy which embeds agricultural policy and other sectoral policies such as health, food quality, nutrition, protection of resources and the environment, economy... قراءة المزيد, and trade. I) PRIORITY ACTIONS: 1. Participants agreed that a NATIONAL COORDINATION was essential. The work done by the associations (civil society) as well as by the cities must serve as a basis. 2. A Food Policy should address a whole population, and ALL THE STAKEHOLDERS should be INCLUDED in the DISCUSSION and the ELABORATION. 2. It is particularly important to involve large retailers, which should have a diverse offer, also of local products, so that the consumer can choose quality products. 4. The stakeholders suggested to organize INTERSECTORAL MEETINGS/ WORKSHOPs at the federal level to build overarching policy addressing agriculture, food, health, and economy sectors (e.g. trade, export and import policies). 5. It is crucial to establish a RELATIONSHIP BETWEEN HEALTH AND FOOD PRODUCTS to transform production into something that is really needed. 6.The health funding should also be revised, as only 3% of the health care spending are spent on preventive health care. There is a necessity to emphasize the orientation of research in the field of health, particularly on prevention, through research on an adapted diet for instance. 7. Participants also stated that EDUCATION AND PROMOTION WORK is crucial to empower consumers. The consumers and the intermediaries need to have access to education and training and a priority needs to be set for the schools - there is a real necessity to train and inform teachers on sustainable food systems. The objective is to restore the appreciation of local products and encourage people to take the time to cook, learn about the products and adapt their consumption (e.g. less but local meat). 8. Empowered consumers require TRANSPARENCY to choose sustainable products. Distributors should provide full product declaration through coherent labelling. A food policy could penalise non-conform declaration and regulate its application with the appropriate governance structure. Moreover, transparency can encourage consumers to accept higher price. 9. We must find mechanisms to have FAIR PRICES for all the stakeholders. It is a necessity to convince large-scale retailers to pay producers well (fair pricing) and reduce intermediaries. 10.These fair prices should be accompanied with support mechanisms to allow consumers with a limited food budget to consume sustainably produced and healthy foods, as the involvement of consumers is essential to make the policies coherent. 11. It is important to integrate the issue of FOOD WASTE by sensitizing value and use of agricultural products (non-standardized products) and by reducing food waste in the shops as well as in the restaurants. 12. The participants expressed that the SUPPORT/INCENTIVES TO LOCAL INITIATIVES must be reinforced and broadened. There is the need to set up a system to promote local products at various levels (e.g. access to markets, access to land, training, information, etc.). 13. Finally, the IMPLEMENTATION OF THE FOOD SECURITY INITIATIVE is still pending and farmer’s role as a food producer should be put at the centre. II. CHALLENGES: 1. A policy coordination at the federal level may be more COMPLICATED, which may take time 2. LOCAL SENSITIVITIES are not always identical with the federal level, and a federal policy could not be adapted to what is offered at the local level. قراءة القليل

TOPIC 2: CONSUMER AWARENESS: Participants discussed about how consumers can be actors of a sustainable food system by buying sustainable, local, and seasonal products and by reducing food waste. Participants also talked about how consumers could have access to healthy and sustainable food and to the relevant information about food and production. I.PRIORITY ACTIONS: 1.The group stated that most of the AWARENESS INCREASE should be achieved through YOUTH EDUCATION. The young generation of consumers can directly bring change in their households. The learning process should include KNOWLEDGE AND S... قراءة المزيدKILLS LEARNING, with hands-on activities (guided tastings, nutrition education etc) and experiences in farms, and should be accessible to all. Effort made to help them DISCOVER HEALTHY DISHES should be strengthened. 1. ADULT’S KNOWLEDGE AND KNOW-HOW in terms of sustainable cooking should be improved, to establish NEW HABITS of cooking raw products instead of buying processed products. Activities (tastings, cooking) could be accessible to train consumers without being prescriptive. 3. BRINGING CONSUMERS AND PRODUCERS TOGETHER is an essential axis to create a dialogue and to increase the value of sustainable food from the consumers perspective. Consumers can go to farms (farm visits, direct sales, etc.) or farmers can come to meet them (urban farms, markets, etc.). This relationship makes the consumers aware of the importance to eat seasonal and non-standardized fruits/vegetables to reduce imported products and food waste. 4. FOOD WASTE REDUCTION is a key driver to mitigate climate change. Consumer’s knowledge in preparing food from raw products, their purchasing habits of ‘non-standardized’ products and the understanding about products shelf-life should be improved. 5. Once consumers are aware of their individual responsibility, TRANSPARENCY on the origin of food products, production and environmental impact should be accessible. Federal Office of Environment shall provide frame conditions for healthy and sustainable food consumption that prevent misleading "green" marketing ("healthwashing, green washing"). The indication of origin must be improved, also for products supplied to restaurants. The Nutri-Score and the Eco-score are good tools; however, a single system is needed instead of multiple overlapping labels. 6. The over-consumption of meat has a proven impact on the environment and health. However, it is often replaced by "ultra-processed" foods whose over-consumption is associated with certain non-communicable diseases. Participants agreed that a REDUCTION OF MEAT consumption should be based on AWARENESS AND VOLUNTARY ACTIONS and meat should not be replaced by processed food. 7. Fighting marketing that stimulates buying large quantities of food will contribute to REDUCE FOOD WASTE. In restaurants, we need to change habits; by being able to choose the size of the meals and by having the option to take the unfinished food to go. 8. There is a real necessity to establish FAIR PRICES for the stakeholders (producers, consumers, distributors etc). The participants suggested to impose taxes on unhealthy or ultra-processed products and tax revenues could be redistributed to households unable to afford quality food. The question on true cost accounting in setting fair product price was raised, but a consensual answer was not reached. II.CHALLENGES: 1.We need to contextualize Swiss consumption at a global level. A certain proportion of the meat consumed in Switzerland comes from abroad and has a "spill over effect". This important IMPACT OF SWISS CONSUMPTION ABROAD should be considered. 2. We need to recognize that not all people have the same level of knowledge, interest or commitment about this issue. We need to bring into the conversation actors closer to the social realities of cities. 3.The future food system needs to consider the food insecurity of certain population groups. 4. It is interesting to consider the cultural diversity of the different neighbourhoods in terms of food consumption. 5.The food supply consists mainly of highly processed foods. This offer needs to adapt with the change of the consumers purchasing habits. قراءة القليل

TOPIC 1: SUSTAINABLE COLLECTIVE CATERING: The stakeholders discussed how the SHARE OF LOCAL AND ORGANIC PRODUCTS could be increased and how an EXEMPLARY PURCHASING POLICY for the imported products could be set for the public and private collective catering, through a LEGISLATIVE FRAMEWORK and appropriate FINANCIAL SUPPORT. Participants also discussed current NUTRITIONAL RECOMMENDATIONS. I. PRIORITY ACTIONS: 1. The participants declared that AN INCREASED COMMUNICATION is essential to extend the impact of the current initiatives aiming at increasing the share of local and organic products. Commu... قراءة المزيدnicating on success stories and achieved results is crucial to raise awareness among consumers and producers and to enable further implementations. 2. The second action identified was the need for a COORDINATED FRAMEWORK BASED ON A DIALOGUE BETWEEN STAKEHOLDERS. Policies, economic incentives, and penalties should be CONTEXT SPECIFIC MEASURES put in place according to the stakeholder’s dialogues. Such a dialogues would IMPROVE THE STAKEHOLDER’S UNDERSTANDING of the complex collective catering system. 3. Collective catering is a difficult environment because budgets depend on several factors (public-private institutions). PUBLIC-PRIVATE PARTNERSHIPS should ensure a significant FINANCIAL SUPPORT. This increased economic support from the State would allow restaurant owners to make a transition to sustainable sourcing and, consequently, increase demand for the local producers. 4. The possibility of a TAX ON PRODUCTS WITH A HIGHER CO2 impact has been discussed as a complementary and non-confrontational measure. The participants stated that it is crucial to consider the consumers financial situation while showing the ‘real cost’ of the products to raise awareness and strengthen INDIVIDUAL RESPONSIBILITY. 5. Collective catering should be used to consolidate PUBLIC AWARENESS. Canteen and restaurant owners are actors of change and can influence the PERCEPTION OF A BALANCED AND SUSTAINABLE MENUS (e.g. by preparing them at elementary schools). 6. The public awareness will result in sustainable consumption habits only if it is combined with more TRANSPARENCY. Consumers should have a complete information disclosure on the products they buy and consume to be able to make healthy and sustainable choices. 7. The participants highlighted the need to update and increase information and transparency on NUTRITIONAL STANDARDS. The dietary recommendations (SSN) do not always reflect state of the art nutritional standards and are often misunderstood by the population (in terms of quantity and consumption of meat). 8. A BETTER IDENTIFICATION OF PLANT BASED PROTEINS IN THE FOOD PYRAMID is necessary. Sustainable catering should not be based on the substitution of animal proteins by vegetable proteins, which is not sustainable and represent a financial burden, but by vegetarian cuisine. 9.The menus should be simplified and served in smaller portion to REDUCE FOOD WASTE. Restaurant owners should encourage clients to use "doggy bags" to recover unfinished food. 10. To adapt their menus, dieticians and cooks should receive adequate TRAINING to enhance their skills and knowledge about using more local, organic products. The reduction of animal products, out-of-season vegetables, and highly processed products would limit the overall costs for restaurant owners. 11. Overall, the participants agreed that a HOLISTIC APPROACH including the prices, the supply system and the kitchen is needed. II. POTENTIAL CHALLENGES: 1. The participants noticed a LACK OF COORDINATED DIRECT INTERVENTION by the state and municipalities (cantons/communes). The challenge is to have FLEXIBLE FOOD SYSTEMS FRAMEWORK/POLICY at a federal level, which allows context specific implementation by each level of decision making (federal, canton, municipality). 2.The collective catering has the power to influence the offer, but the transition period from conventional to sustainable sourcing can be long. The challenge is TO SUPPORT THE REORGANIZATION/ TRANSFORMATION OF THE AGRICULTURAL AND PROCESSING SECTOR to adjust to changing needs by collective catering. قراءة القليل

The GROUP DISCUSSIONS allowed all the stakeholders to share and have a constructive exchange, in a cordial atmosphere. The different groups reached the following main results and conclusions: 1. DEFINE A SYSTEMIC FRAMEWORK INTEGRATING CLEAR ENVIRONMENTAL, SOCIAL AND ECONOMIC CRITERIA to strengthen the implementation of sustainable food systems. This framework should embed agriculture, environment, nutrition and the public health interests, synergies, and trade-offs. The strategic frame shall ensure healthy and sustainable food for all by defining desirable diets for Switzerland in the next 30 ... قراءة المزيدyears, reducing meat consumption and food waste, while improving the sustainability of our food system (e.g. preservation of ecosystems, land and soil, viability of the food system…). 2. The strategic frame shall serve the elaboration of a FEDERAL FOOD POLICY. Such a policy should encourage and allow a financial support to the cantons and municipalities initiatives. The right to healthy and nutritious food at national level should also be included. 3. The elaboration of a federal food policy should be built through a HOLISTIC AND TRANSVERSAL APPROACH, that would include all actors of the Food System. 4. In parallel of new policies, the group discussions addressed the importance of individual responsibility in the transformation of the food system. RAISING AWARENESS is therefore a major focus for both YOUTH AND ADULTS. This awareness must be strengthened through a more widespread access to trainings, clear and fair sustainability rating, and a strengthened producer-consumer relationship. Refocusing on the quality of our food would allow a stronger public health, less waste and an economically stable food system in the long term. 5 The FOOD WASTE REDUCTION is also a crucial step for the transformation towards a sustainable food system. A drastic reduction could be achieved through a JOINT EFFORT OF THE CONSUMER AND THE RESTAURANT OWNERS to prepare smaller portion of raw products. قراءة القليل

The City Dialogue Geneva and Lausanne is part of the second stage (out of three) of the Swiss National Food Systems Summit Dialogue, convened by the Delegate of the Federal Council for the 2030 Agenda of the Federal Department of Foreign Affairs (FDFA) and curated by the Federal Office for Agriculture (FOAG). The 1st national food systems dialogue (23 March 2021) involved food systems stakeholders at national level and discussed 8 future statements developed on the basis of the five Action Tracks of the Food Systems Summit, and of the food systems approach of the 2030 Sustainable Development S... قراءة المزيدtrategy put out for public consultation by the Swiss Federal Council, the executive branch of the federal government, until 4 February 2021, as well as of other strategies of the Federal Council. The 2nd round of dialogues focused on context-specific discussions in selected cities representing three linguistic regions, namely Zurich/Basel (German) Geneva/Lausanne (French) and Bellinzona (Italian). The aim of the City Dialogues was to take up current key topics of the cities related to sustainable food systems and to involve a broad range of stakeholders to discuss concrete, feasible measures in these topics. The cities of Geneva and Lausanne proposed the following priority TOPICS for the dialogue: 1. SUSTAINABLE COLLECTIVE CATERING, 2. CONSUMERS AWARENESS and 3. FOOD POLICIES. These topics were formulated as future statements, describing an ambitious situation to be realized within ten years and serving as a common frame for the discussion group. Participants were asked to think of CONCRETE ACTIONS leading to achieve the future statements, by bearing in mind the synergies and trade-offs inherent to the anticipated transformation. These discussions enable representatives to dress a comprehensive exploration of their local food systems and to suggest some solutions, policies, or joint actions. قراءة القليل