Jump to content

Policy: Policy Action Plan


Bruges Resources & Context

Stakeholder name
Indicate the stakeholder's
name here. This refers to the
organization, not the contact
person for the organization. 		Expertise/skills
The expertise and/or skills held by the stakeholders related
to the CRFS. Emphasize how it contributes to the pilot. 		Link to CRFS theme
Indicate to which CRFS theme the stakeholder relates. Indicate the themes only and do
not provide an explanation or descriptive text. Multiple themes may be included if a
stakeholder works across several themes. The themes can be indicated as production,
processing, distribution, market, consumption, waste, security, ecosystem, livelihood,
inclusion.
Mintus elderly community
center division 		Elderly community center management and strategic direction distribution, market, consumption, waste, security, ecosystem, livelihood, inclusion
Ten Hove buurtcentra Elderly community center operations distribution, market, consumption, security, ecosystem, livelihood, inclusion
Ter Leyen buurtcentra Elderly community center operations distribution, market, consumption, security, ecosystem, livelihood, inclusion
Den Heerd buurtcentra Elderly community center operations distribution, market, waste, security
Bruges Foodlab Network of food projects distribution, market, waste, security

 

Bruges vision

Policy landscape
Aim: Identify policy gap

CRFS policy
Create a list of policies that relate
to CRFS. This overview is divided
into policy areas
production / processing 

Production

Description
Describe the policy: its approach and main goals. Please keep this succinct as this section aims to merely set out the elements contained within the
policy landscape.
Generally you can stop drawing the policy landscape after this point as policy gaps are evident.
1. More local and seasonal food

Bruges wants to focus on more local and seasonal food, with a short chain and a food supply with less transport and trade costs. Connecting this local production with a local market and Bruges consumers to create a between local food production and sale. To focus on a short chain also means investing in new models of food production, providing knowledge and from a short chain approach for local
farmers and facilitating new sustainable and local food production.

2. Good food with less climate
impact 		Reducing the consumption of animal protein makes an important contribution in reducing greenhouse gas emissions. In order to limit these emissions, animal proteins should be replaced by plant-based alternatives (in terms of productions and consumption). Because of the green deal protein shift, it is possible to focus on guiding farmers in the cultivation of new agricultural crops with a focus on making the cultivation process more sustainable and
innovative forms of agriculture.
3. Food loss becomes profit Unsold food products are a major source of food loss. In the food loss plan of Flanders, it is included that the entire chain to it aims to prevent 30% of
food losses. The focus is on prevention of food loss and food surpluses (through conscious purchase and consumption behaviour) and then redistribution
and processing of food losses and surpluses. In addition, actions have been included to better process food surpluses, so that they are not lost. For example, a distribution network was established. around food surpluses.
distribution  
Electric biking transport 40% of all trips in Bruges are done on foot or by bike. With this high score Bruges can rightly call itself a cycling city. Bruges wants the number of cyclists and pedestrians to increase to 50% by 2030. By more focusing on sharing mobility, Bruges wants to reduce individual car traffic including for food delivery by bike.
market  
The green deal proteine shift In this case, Bruges promotes the choice for fair trade, to support more plant-based products from local farmers from the South. The policy can also focus on raising awareness among the hospitality industry about green protein shift. ‘The Green Deal’ provides a platform to bring together a diverse set of partners. Chain partners from the agricultural sector, the food processing industry, retail, the catering sector, and the gastronomic world are represented.
The CSA model Community Supported Agriculture (CSA) constitutes a group of customers together with a farm and the community. The customers invest in the seed and the cultivation work, the farmer provides a high-quality and sustainable vegetable and fruit cultivation. This model spreads the risks and strengthens the bond between farmer and customer. The model already works in a few Flemish cities and fits 100% in the Bruges sustainable food strategy.
Food in Bruges institutions

All schools, citizen organizations and healthcare institutions managed by the city of Bruges transition towards a diet with less animal proteins by making changes in their industrial catering kitchens.

consumption  
Promoting less animal proteins The aim is to improve the ratio between animal and vegetable proteins in Flemish consumption with a view to a ratio of 40/60 animal/vegetable proteins by 2030. By allowing Bruges to pioneer as a culinary city with regard to tasty and healthy plant-based food, and by actively promoting this and allowing it to be experienced here and there, the residents of Bruges will also grow along with this evolution. In addition to small-scale interventions, tourism, innovative agriculture, education, the events policy, as well as the sustainable purchasing policy to further integrate nutrition. By promoting the range of plant-based foods, Bruges residents
and visitors also learn more about it.
Promote and invest in more
local food and the short chain 		Bruges aims to change the consumption pattern of the citizens through stimulating and facilitating food initiatives from the (seasonal) short chain by the
Bruges Food Lab.
This is done by promoting food places and organizations that distribute and help to distribute short-chain products and Bruges markets and shops.
Developing communication and marketing strategies to of) local and seasonal consumption. To further help scale up the short (seasonal) chain,
Food loss becomes profit The focus is on prevention of food loss and food surpluses through conscious purchase and consumption behaviour and then redistribution and processing
of food losses. There is for example a project 'Food winners' that aims to reduce food loss in the household. They will also focus on raising awareness
about food loss in other sectors (hotels and restaurants, industrial kitchens/catering of schools, the healthcare sector and food processing companies).
waste  
Food loss becomes profit: reduce food waste The City of Bruges is a forerunner in actions to combat food loss and has a lot of actions are already underway. We want to implement these actions and ambitions in the coming scale up the period. Naturally, the emphasis is on prevention of food loss and food surpluses (through conscious purchasing and consumption behaviour) and then redistribution and processing of the food losses and surpluses. Greater awareness when purchasing food products and
processing food surpluses can make a significant contribution to the reduction of global CO2 emissions.
Primary target groups: Bruges has been encouraging to avoid food loss and food surplus through ensuring training of
A. citizens and organizations e.g.'Food winners' is a network of hundreds of Bruges families that actively supports the city to avoid food loss.
Through targeted tips, families learn how to reduce their food loss, sometimes with spectacular consequences in the wallet and in the fridge.
Bruges wants to welcome at least 5,000 Bruges families in the Food winners trajectory.
B. Industrial kitchens (in care institutions, education, etc.).
C. Restaurants
D. Supermarkets
ecosystem  
Realisation of the Bruges Foodlab The Bruges Food lab is a network that connects and strengthens various actors working on sustainable food. The Bruges Food Lab is a driver of initiatives and overarching projects within the Bruges sustainable food strategy. The Food lab has been set-up as a citizen’s initiative to create an active network to include all its citizens to participate in the 'Bruges food strategy' Bruges Tastes'. All stakeholders are included from Food producers, cooks, schools, catering, to farmers in order to work together to turn ideas into concrete action.
livelihood  
Food loss becomes profit Food waste saved going to the most vulnerable. The transition to a climate neutral and climate-robust Bruges will have an impact on nutrition. In addition will the expected heat waves or extreme precipitation have a greater impact on who are least able to cope with it to protect. Bruges will investigate all actions and measures to assess the impact on the more vulnerable Bruges residents: Bruges keeps the negative impact as low as possible and try to make
a positive impact wherever possible.
Inclusion  
Mintus (OCMW) Mintus is an organization for all residents of the Bruges region who are confronted with a temporary or permanent demand for care. Mintus has attention for the most vulnerable populations. Ruddersstove is an OCMW welfare association that focus on meals and delivery for 65+. They are committed to social, ecological and sustainable operations.
Social action The policy lab of Bruges wants to keep the climate transition affordable for everyone. Bruges wants to map out what the risks are for the vulnerable groups in Bruges. Not only in terms of financially vulnerable groups, but also for physical, psychological and social reasons. Local and fresh food is often more expensive, because of the real cost of food production. This price increase will be felt quickly, especially by the most vulnerable. Local, healthy and
fresh food may be as difficult as it is to access for a vulnerable target group.

 

Identify the policy gap
Based on the overview above, assess if a policy gap exists. Identify where the policy gap is located; the policy area or policy (instrument) type.
In the Cities2030 project, the policy lab of Bruges wants to focus on the food strategy for the elderly, namely 65+. This group hasn’t been reached in terms of the food strategy in Bruges.
This group could be informed about food with less animal proteins, be part of the story of local food and prevention about food loss.

 

CRFS landscape
Aim: create a snapshot of the CRFS characteristics.

Key characteristics of the CRFS

Food processing/distribution

Description
Bruges as a city where people are aware of aiming for low impact on the environment in food processing and distribution People do business with low impact on the environment. So the food supply is local and circularly organized. The process and the distribution is based on preserving the natural resources by using renewable energy
Food marketing, catering, retail  
Bruges as a culinary city Bruges has the highest number of culinary awards per capita.
Bruges hosted the first culinary festival in Belgium.
Almost every Belgian chef, baker or butcher learned their craft at school around Bruges. Many have even stuck around in Bruges, so that
there is a decent establishment to be found on practically every street corner.
Thanks to its location right on the North Sea and the fertile soil surrounding Bruges, all of Bruges' chefs work primarily with local, fresh,
high-quality products.
Food consumption  
Promote the consumption of more local and seasonal food We encourage the residents of Bruges to consume their own fruit and vegetables from their own home garden, allotment garden or
community garden. This allows for more feeling connected to nature, cultivation, the seasonal supply and the importance of a
sustainable approach.
By providing sufficient space for community gardens, we create places in the city where residents of Bruges literally can work together to
fill their plates with sustainably grown vegetables.
Food waste  
Bruges does not love waste It is ingrained in local Bruges culture to not let anything go to waste
Food security  
Bruges is a city with a social character

All inhabitants & residents are welcome and approached in an open and inclusive way. So the food system is able to give every citizen easily access to food according to their needs & culture

Ecosystems  
Bruges as a culinary city

Thanks to its location right on the North Sea and the fertile soil surrounding Bruges, all of Bruges' chefs work primarily with local, fresh, high-quality products.

Bruges Food Lab Bruges is a special city in Belgium in the sense that the food lab grew from a city-driven initiative into a self-sustaining citizen initiative.
The Brugs Food Lab is a network that connects and strengthens various actors working on sustainable food. The Bruges Food Lab is a driver of initiatives and overarching projects within the Bruges sustainable food strategy
Livelihood  
Bruges by the sea as a good place to grow old

The Bruges general philosophy aims for equal attention to health and minimal ecological impact and this is also reflected in its approach to healthy food for the elderly to be able to continue to live resiliently at home.

Inclusion  
fair trade for plant-based food

Of course Bruges remains dependent on imports for products. In this case, Bruges promotes the choice for fair trade, to support more plant-based products from local farmers from the South.

 

Strategy development
Aim: define a lab narrative

CRFS status quo
The policy lab of Bruges focus on more local and seasonal food, with a short chain and a food supply with less transport and trade costs. They are also committed to reduce the consumption of animal protein and replaced it by plant-based alternatives. The policy lab of Bruges focus on food loss that becomes profit. Bruges is committed to the local, sustainability and inclusion vision of food.
CRFS goals
The policy lab of Bruges wants to focus on the food strategy for the elderly, namely 65+. This group hasn’t been reached in terms of the food strategy in Bruges. The 65+ group needs more culinary variety for the elderly and focus on the link between food and more mental wellbeing for the elderly. We have to focus on home food delivery by bike and more vehicle sharing for food delivery.
CRFS strategy
In order to be able to attain the needs, the following strategy will be set up:
  1. 1. Build a more specific strategy for using bikes for food delivery Experiment 4: Home meal delivery by bike
  2. Build a food delivery platform allowing for optimization of food delivery capacity across different organizations (delivery and incl picking up things on the way back doubling transport efficiency ) Experiment 3: Pilot Study Supplier Vehicle sharing
  3. More affordable and healthy ingredients (and mental wellbeing for the elder) and more social connection and visibility experiment 2: Nutritional optimized meals with plant-based proteins. and experiment 5: Food for thought (Intergenerational meal happenings)
  4. Alloe the elder to try more variety in life and food experiment 1: ‘Culinary variety upgrade on the spot’:

 

Vision definition
Aim: Translate the CRFS strategy and context assessment into a pilot vision

Describe the CRFS context
The experiments will allow the LL to further evolve and specify the vision and align it with current needs (focus groups).
Formulate the CRFS vision
A city vision is already in place and has been defined as following: The Bruges food strategy should be seen as a guideline for sustainable nutrition, built around six objectives:
  1. Stimulate urban gardening
  2. More plant-based foods (education)
  3. Limit food loss
  4. Sustainable urban agriculture;
  5. Local food production and short chain;
  6. Fair trade.

The Bruges Food Lab, together with all the food makers of Bruges, aims to put this strategy into action. The realization of the Bruges food strategy is an important link in the realization of the 2030 Climate Plan.
The Cities2030 project wants to focus on the food strategy for the elderly (65+). This group hasn’t been reached in terms of food strategy of Bruges.
However, the main 3 areas of focus for Bruges Policy are:

 

  1. Less animal proteins used for food consumption
  2. More local and seasonal food
  3.  Food loss becomes profit

 

Bruges Pathway to Action

SWOT
Aim: Execute the SWOT analysis

Strength
Existing structure in place: Bruges working with Mintus en Ruddersstove: synergies
The Bruges Food Lab has already been created and is citizen-lead with a wide network of stakeholders. Food and Climate awareness are alive in Bruges and very much on
on the rader
Weaknesses
Existing structure in place: Bruges working with Mintus en Ruddersstove: seemingly conflicting interest at times and integrational issues that need further resolve.
Opportunities
Existing structure in place: Bruges working with Mintus en Ruddersstove: moving from conflicting interests to synergies.
Synergies between Agro and Biotechnology department within VIVES and Social Innovation
Focus groups gave us a better insight into the real needs of our CRFS and can efforts and interests can be easily aligned. Manyn possibilities for win-win innovation.
Threats
Existing structure in place: Bruges working with Mintus en Rudderstove: moving from synergies to conflicting interests.
Internal short-term (financial competition) to work out experiments and implement them.
Climate change and its impact on local food production, the Covid-pandemic and impact on CRFS, Ukraine war and its a potential energy crisis and impact on CRFS.

 

SMART
Aim: Define SMART pilot goals

Goal S
specific 		M
measurable 		A
attainable 		R
relevant 		T
time-based 		Theme
Goal 1 Increase the amount of
elderly enjoying a
culinary meal prepared
at the spot at a
community centre. 		Determining the
number of 65+ who
attend the culinary
meals in the community
centre 		People at home are harder
to reach, the elder age
makes things more
complicated for research
and motivate them to
participate at the culinary
sessions. 		Increase the amount of elderly visiting the community centre. This
way there can be less
social isolation with the
elderly 		End of 2024 consumption, livelihood,
Goal 2 Increase the
consumption of more
meals enriched with
additional plant-based
proteins that are taken
and validated for large
scale production. 		Measure the additional
plant-based protein
components added to
meals
Measure the number of
plant-based meals are
made on a weekly base 		Prejudices of the elderly
towards vegetarian and
organic food
Sensitization of the elderly
population to the benefits
of plant and organic food 		less muscle loss for the
elderly, allowing in more
movement and longer
independence
Increasing the Quality of
life within the elderly
population 		End of 2024 production, consumption,,
livelihood
Goal 3 Continuous monitoring
of the needs and
requirements of the
older target population
in order to be able to
tailor the customers 		Measure the amount of
elderly who want to
participate at debate
concerning their needs 		Social inclusion, how to
make sure that everyone’s
opinion is heard.
Bringing the elderly
together. Not everyone is
able to get transportation 		Selecting groups of the
target population who are
motivated to debate
about their needs. So, in
the future tailored
changes can be
implemented within the
food service system. 		End of 2024 production, processing,
distribution, market,
consumption, waste,
security, ecosystem,
livelihood, inclusion
Goal 4 Decrease the amount of
CO2 by reevaluating the
current food delivery
system concerning the
elderly 		Monitor the amount of
km driven by car.
Exploring other
possibilities to deliver
meals, for example by
bike. connecting with
other organizations
within the city of Bruges
to explore opportunities
and discover new
partnerships 		Logistics needs to be
assigned to make sure
people get their food in
time. 		Decrease impact on
climate due to carbon
transport while at the
same time stimulating
movement for the health
of delivery drivers 		End of 2024 distribution, ecosystem,
Goal 5 increase the amount of
elderly people coming
for the first time to
elderly care centres to
eat together with other
people in order to
strengthen their mental
resilience 		count the first comers
and new members 		Focus groups indicate
specifically that people that
lose their partner need to
go through a transition
period of about 3 years and
eating alone is a hard
transition. 		Designing easily accessible
activities where people
just come pick up a small
gift (flower) without
commitment works the
best to establish first
contact in terms of social
connectedness. People
later attend different
courses and sharing a
recurring activity with a
common goal allows them
to develop meaningful
new friendships. 		End of 2024 production, processing,
distribution, market,
consumption, waste,
security, ecosystem,
livelihood, inclusion

 

Bruges Action Plan
 

Execution plan
Aim: set out the execution of each task

SMART goal
Increase the amount of elderly enjoying a culinary meal prepared at the spot at a community center.
SMART task Responsibility Timeframe Prioritization
Selecting a community centre to implement an experiment concerning
food prepared on the spot
Increase the awareness of the elderly in Bruges concerning the food
options within the community centre trough sensitization
Exploring and setting up a partnership with chefs, restaurants, etc.
who can provide culinary dishes every so often within a community
centre 		P3. Ruddersstove
P4. VIVES Agro- and
Biotechnology 		January 2023 until December 2024 TBA
SMART goal
Increase the consumption of more meals enriched with additional plant-based proteins that are taken and validated for large scale production.
SMART task Responsibility Timeframe Prioritization
Setting up a brainstorm with the industry (processing and distribution)
to map the possibilities
increasing the number of plant-based meals within the delivery system
of Ruddersstove
Sensibization of the elderly concerning plant-based options
Informing the elderly 		P3. Ruddersstove
P4. VIVES Agro and
Biotechnology 		January 2023 until December 2024 TBA
SMART goal
Continuous monitoring of the needs and requirements of the older target population in order to be able to tailor the customers
SMART task Responsibility Timeframe Prioritization

Inform the elderly population that consumes meals from Ruddersstove about the meetings

Set up different meeting moments where elderly can join and share
their opinion (community centre, location, food and beverages, etc)
Transportation of the elderly to the specific locations

P3. Ruddersstove
P4. VIVES Agro and
Biotechnology 		February 2023 until December 2024 TBA
SMART goal
Decrease the amount of CO2 by revaluating the current food delivery system concerning the elderly
SMART task Responsibility Timeframe Prioritization
Monitoring the current amount of km driven by car to deliver the
meals to the elderly population
Organizing a public debate in which various stakeholders and the
general public can participate in order to map out the possibilities for
alternative transport
Exploring the possibility to set up a platform to communicate about
the sharing of cars 		P3. Ruddersstove
P4. VIVES Agro and
Biotechnology 		February 2023 until December
2024 		TBA
SMART goal
increase the amount of elderly people coming for the first time to elderly care centres to eat together with other people in order to strengthen their mental resilience
SMART task Responsibility Timeframe Prioritization
count the first-comers and
new members 		P4. Vives Social Innovation February 2023 until
December 2024 		TBA
×
×
  • Create New...