This document outlines the methodology and strategy for developing a sustainable food system in the Brussels-Capital Region. It was created through a co-construction process involving international and local exchanges as well as workshops with over 100 local stakeholders. The resulting strategy has seven points, one of which is to reduce food waste. This will be accomplished by decreasing waste at the source in households, canteens, restaurants and shops through education and initiatives. Remaining unsold or surplus food will be promoted for recovery and redistribution to food aid organizations. The overall goals are a 30% reduction in food waste by 2020 and increased cooperation between supermarkets and food aid associations.

1. GOOD FOOD STRATEGY
TOWARDS A
SUSTAINABLE FOOD
SYSTEM IN THE
BRUSSELS-CAPITAL REGION
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GOOD FOOD
Methodology

3. METHODOLOGY:
1. CO-CONSTRUCTION PROCESS
1) URBACT – sustainable food for Urban Communities
(2013/2015)
• International exchanges
• Local exchanges
• Local action plan
– Create/improve knowledge
– Define a common vision
– Develop a visual/slogan
– Assess and rank the collected actions
– Follow a participative process
-> feed into a "towards a more sustainable food system" strategy
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4. METHODOLOGY:
1. CO-CONSTRUCTION PROCESS
2) CO-CONSTRUCTION WORKSHOPS WITH LOCAL
STAKEHOLDERS (2015)
• 31 March 2015:
– upgrading/inventory
– exhibition
– discussion of a vision
– discussion of a logo
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5. METHODOLOGY:
1. CO-CONSTRUCTION PROCESS
2) CO-CONSTRUCTION WORKSHOPS
WITH LOCAL STAKEHOLDERS (ctd.)
• May-June 2015
– Five workshops (production, supply and demand)
– More than 100 stakeholders
– Brakes and levers
– Operationalisation
– Prioritisation
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6. METHODOLOGY:
2. FINALISATION
• July-October 2015
– Bilateral meetings
– Drafting
• 17/12/2015
– Government approval
• 25/01/2016
– PR launch
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GOOD FOOD
Guiding principles
and
regional intervention model

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GUIDING PRINCIPLES
Inclusion
Exemplary character of public authorities
Partnership
Behavioural change
Empowerment

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REGIONAL INTERVENTION MODEL
• The strategy:
• is based on the stages of
behavioural change
• uses local stakeholders
• uses existing systems
• Agenda 21
• QDC

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GOOD FOOD
Strategy

11. A SEVEN-POINT STRATEGY
1. Increase local sustainable food production
2. Support relocation and the transition to a more sustainable
supply for all
3. Support the transition of the demand for all
4. Develop a sustainable and desirable "Good Food" culture
5. Reduce food waste
6. Design and promote the food systems of the future
7. Ensure strategic implementation
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POINT 5
REDUCE FOOD WASTE

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Priority of the strategy =
1. Reducing this waste at the
source
2. Then recovering and reusing
unsold produce.
Objective:
to achieve a 30% reduction in
food waste by 2020
FOOD IS EATEN, RECOVERED OR TRANSFORMED!

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REDUCE FOOD WASTE AT THE SOURCE
In households:
• develop practical information tools
• offer people "Good Food" training that
includes combating waste.
In canteens
• Integrate and improve the fight against
waste in the "Good Food canteens"
programme
• Develop educational tools for schools
ACTION 1
Objectives for 2020
• 40% reduction in household waste;
• 40% reduction in food waste in collective
public kitchens
• 100% of public canteens have introduced
at least one action to reduce food waste

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REDUCE FOOD WASTE AT THE SOURCE
ACTION 1
In restaurants
Promote the rest-o-pack through a pilot
action that will include around 50
restaurants (mid-February 2016)
In shops
Encourage and help supermarkets to do
more to reduce waste. Objectives for 2020
50% of supermarkets in the Brussels-Capital
Region have introduced actions to reduce
food waste at the source.

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In households:
Carry out a pilot action for the
local promotion of surplus food
not consumed by households
ACTION 2
PROMOTE UNSOLD/SURPLUS FOOD

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RECOVER UNSOLD FOOD
Through food aid organisations
• Support the introduction of
local initiatives to recover
unsold food
• Promote existing tools for
matching the supply of
surplus food to the demand
from beneficiaries
• Support the introduction of
unsold food transformation
projects
ACTION 2
Objective:
• By 2020, 100% of supermarkets in the
Brussels-Capital Region work with at least
one food aid association to recover unsold
food.
• Achieve a 25% increase in the volume of
unsold food transformed annually in
Brussels.