Food for sustainable cities

The number of people living in cities is increasing rapidly on a global scale. These people need to eat and the majority of food that is consumed in cities is produced in rural areas, placing pressure on supply systems, land and vulnerable ecosystems. Worryingly, knowledge of where and how food is produced is also decreasing.

Urban farming in Rosengård, Malmö.Photo Rita Cifliku

Urban farming in Rosengård, Malmö.

UN Global goals

Connected to goal 2, 3, 6, 13, 14 and 15.

These trends raise a number of questions. How can we establish closer contact with those who produce our food? What role do cities play in the drive towards sustainable food production? Can cities play a more active role, such as through procurement and planning policies? How can we ensure healthy eating habits and access to healthy food? During the conference, we will visit Europe’s most modern school canteen, as well as meet pioneers in the urban gardening movement in Malmö. Our round table discussion and seminar will encompass urban food strategies and sustainable public catering, with interesting and inspiring examples from Europe.

Technical visit: Malmö Latin High School
We will visit the restaurant at Malmö Latin High School, which is designed as a modern food court where students can choose from five freshly made dishes. The head chef will tell us about how they manage to produce such a variety of food, reduce waste and keep to budget! We will also meet representatives from Malmö School Restaurants, who are responsible for the food served in all schools in Malmö. They will talk about their work with sustainable menus and how they have managed to achieve a level of 70% organic produce without increasing their budget.

In addition, the urban gardening association Organic without Borders will talk about their gardening project with Nya Latin’s special classes for students with learning difficulties.

Date: 30 November, 1.30 pm – 4.00 pm

Dialogue Seminar - Sustainable Public Catering
Cities at the forefront of sustainable food procurement, will present how they work proactively with procurement as a tool to have more sustainable food on the public plate.

  • City of Gothenburg exclusively buying organic meat - what impact have a political decision on what food is served in the public canteens?
    Anna Rombin-Sundbäck, City of Gothenburg
  • Policy for sustainable development and food for the city of Malmö -  how far have we reached towards the 2020 aims?
    Gunilla Andersson, City of Malmö
  • Eating cities – How public food procurement in the city of Aalborg can contribute to more sustainable diets
    Bent Mikkelsen, Aalborg University, Copenhagen, Denmar
  • Organizing for urban farming. Knowledge sharing in cross-sectoral networks
    Fredrik Björk, lecturer, Malmö University

“Urban transition insights - How Green is green enough and Food for sustainable cities” will present the latest research from different universities:

  • BMP case: Planning and design process of Vauhtitie wetland in central Helsinki, Finland
    Elisa Lähde, Tengbom architects/Aalto University, Espoo, Finland

Moderator: Bent Mikkelsen, Aalborg University, Denmark

Date: 1 December, 10.00 am – 12.00 pm

All abstracts presented in Urban transition insights will also be included in the conference anthology.

Round table discussions
Short introduction

  • The British initiative Sustainable Food Cities
    Ben Reynolds, Sustain
  • Sustainable diets
    Anna Richert, WWF, Sweden

Round table discussions
1. Sustainable diets and public health.
How can diets be designed to promote public health and reduce the negative impact on climate and environment, synergies and conflicts?

2. Sustainable urban food production/urban farming.
How can urban farming contribute to more sustainable cities, ecologically, socially and economically? How can municipality and city farmers cocreate public space?

3. SustainableUrban-Rural Food Systems–in collaboration ISU (track 9)
How can we establish a closer contact with those who produce our food? What role do cities play in the drive towards sustainable food production?

4. Behavioral changes for sustainable diets/nudging.
How can more sustainable diets be accepted by eating guests without too much protests? Can nudging be a way forward?

Date: Thursday 1 December, 1.30pm – 3.30pm

For more information contact:

Gunilla Andersson

Project Manager

Environment Department

City of Malmö

Cell phone +46 733 815295