Food4Alps
The project with the working title “Food4Alps: A transformative approach towards resource-efficient food systems in the Alpine Region” aims to improve food systems in the Alpine region by targeting public institutions, food producers and administrations. The project brings together public, non-profite and private institutions, amongst others the Cities of Vienna, Milan and Lyon, to address food waste and supports local farming practices, avoiding transnational value chains that can harm local agriculture.
The project includes three work packages:
WP1 aims to connect consumers and producers, raising awareness of sustainable nutrition. This work package aims to foster the transition toward healthier, more sustainable, and resource-efficient food systems in the Alpine Region by reconnecting consumers and producers through social innovation. By engaging both food producers—such as farmers and institutional cooks—and consumers in schools, hospitals, and other public institutions, the work package promotes a shared understanding of sustainable nutrition. By leveraging the power of social innovation, this work package will help embed long-term dietary change, strengthen local food systems, and create more resilient, health-promoting public food environments.
WP2 focuses on reducing food waste in public institutions through education and monitoring. This work package aims to significantly reduce food waste in public institutions such as schools, hospitals, and other community facilities by combining awareness-raising, practical interventions, and continuous monitoring. A central objective is to bridge the information gap between food producers, chefs and consumers, helping individuals better understand the journey of food from farm (through the kitchen) to fork and the consequences of waste. Educational campaigns and stakeholder engagement activities will promote behaviour change, encourage mindful consumption, and highlight best practices in food procurement, food ordering and preparation. Monitoring systems will be implemented to track the quantity and types of food waste generated in participating institutions to install an instant feedback loop. These data will provide a baseline, inform targeted interventions, and serve as a tool for evaluating progress and impact over time. Additionally, the work package will explore and support innovative solutions for the use of food remains.
WP3 promotes sustainable public procurement by developing guidelines to support local food sourcing and improve agricultural practices. By raising awareness among public administrations and food producers, the goal is to establish procurement practices that prioritize environmental, social, and economic sustainability. Sustainable public procurement is envisioned not only as a policy tool but also as a framework for implementing and embedding principles of the new food systems across the region. The work will involve the development of concrete guidelines, monitoring tools, and indicators to support and evaluate both sustainable procurement efforts and the effective implementation of dietary guidelines in the menu.
Project Idea Type: Circular and resource efficient economy (Priority 2)
Project Idea Admins
Members
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Susanne Urschler
joined 10 hours, 55 minutes ago -
Urska Humerca
joined 2 days, 12 hours ago -
Rainer Muller
joined 3 days, 6 hours ago -
Dino Cernivec
joined 3 days, 10 hours ago -
Jasmina Bagar
joined 3 days, 11 hours ago -
Bogdan Birnbaum
joined 3 days, 22 hours ago -
Corinna Franzinelli
joined 4 days, 3 hours ago
