Today, there are lots of pressures for more sustainable food systems as a result of dietary changes, growing environmental awareness and an overall demand for healthier food. Public procurement and catering services can serve as trailblazers to respond to these pressures.
These issues are addressed in the Baltic Sea Region project StratKIT (2019-2021) which is aiming to pool public actors’ co-learning and co-innovation resources for intensified policy implementation in terms of circular economy and climate neutrality in Finland, Estonia, Poland, Germany, Denmark and Russia. The project aims at developing the BSR dynamic sustainability model to signify the efforts by public procurement and catering services towards increased sustainability. The project discusses the relative merits and challenges of the practices, developments and initiatives in terms of the sustainability conditions for nutrition on the one hand, and the environment and economy of the food system, on the other.
Event language: English
Cost: The conference is free of charge
Registration: Register by 4 November 2019
Venue: Hotel Meriton Conference & Spa (Tallinn, Toompuiestee 27, Estonia)
09:00 Registration and coffee
09:30 Opening words by the Minister of Rural Affairs of Estonia, Martin Järvik
09:40 Introduction to the event and short presentation of the StratKIT project
09:50 Pressures for sustainable food – the role of public meal in a changing food system
10:10 Global trends and new European policy developments in public meal
10:25 Presentation of new EU GPP criteria for food and catering
10:40 Examples of sustainable food procurement in the EU
11:00 What are circular procurements? Concepts and developments in CircularPP project
11:20 Challenges and opportunities for more sustainable public meals in the BSR region
11:50 Drivers and barriers for more sustainable public meals
12:30-13:30 Lunch
13:30 The Swedish developments towards sustainable public procurement and catering services
13:50 Best Practices – Wholesalers’ opportunities for reducing food waste
14:10 Animal and plant-based food consumption in change in public catering services
14:30-15:00 Coffee break and networking
15:00 Organisation of the school meal in Estonia – lessons learned
15:20 Regional organic public catering is possible – the example of the Regio Week in Berlin schools
15:40 Social and environmental innovations in public food consumption in Rybnik
16:00 A tasty and successful vegetarian restaurant in St. Petersburg
16:20 Closing words
16:30 End of the first day
The StratKIT BSR Roundtable: Discussion about the framework/model of sustainable public procurement and catering – lessons learned and the possible elements of the framework/model. In a round table form, participants will be divided into smaller groups with the possibility of in-depth discussions on selected topics.
9:30 – 9:45 Introduction and division into Discussion Groups
9:45 – 11:00 Discussions in groups:
11:00-11:15 Short summary of the round table groups by moderators
11:15-14.00 Field trip to the kindergarten and school in Viimsi municipality (includes lunch in the school canteen)
Design and development by Soapbox.