Sustainable food in Malmö
The city of Malmö has established some very ambitious targets concerning the environment and sustainability for the next 10-15 years.
Food procurement is an important part of the impact the public sector has on the environment. For example, eating contributes to about 25 % of the greenhouse gas emissions from Swedish private consumption.
Policy for sustainable development and food
Malmö's policy for sustainable development and food was approved by the city council in 2010. The goal of the policy is that all food purchased should be organic by 2020 and greenhouse gas (GHG) emissions from food procurement should be reduced by 40 % by 2020, compared to the 2002 level, which was 13 360 ton CO2-eqvivalents.
With the policy we want to:
- Contribute to a sustainable Malmö with healthy citizens.
- Strengthen the importance of food in the City of Malmö´s own operations to increase the attractiveness of food.
- Work towards 100% sustainable purchasing in the City of Malmö.
- Ensure that the City of Malmö leads from the front and only serves sustainable and safe food when serving food at official functions and representation.
Sustainable food in Malmö's schools and pre schools
Watch these movies to learn more about the City of Malmö's ambitions to serve good, healthy and climate friendly food to all children.
Working with others
The city of Malmö is also involved in a number of national and international projects.
Foodlinks is a project that uses knowledge brokerage to promote sustainable food consumption and production: linking scientists, policymakers and civil society organisations.
Foodlinks is a collaborative project funded by the Seventh Framework Programme of the European Commission with the purpose of evaluating knowledge brokerage activities to promote sustainable food consumption and production: linking scientists, policymakers and civil society organizations.
The project is being carried out by a consortium of 14 partners (universities, regional and local governments and civil society organizations) from 9 European countries.
Vocational learning for sustainable catering systems
The main aim of this project is to establish a system of cooperation between the different partners involved in catering for the public sector, so that they can learn from each other and create universal tools of best practice. This can be applied to make vocational training as relevant as possible for the catering staff, including such elements as nutrition and sustainability and the job market. Read more about Volcs>>