Energy Transition in Europe | www.energy-cities.eu

Aux Pays-Bas, cette ferme flottante ultramoderne et pour le moment unique au monde répond au manque de terres agricoles. Un moyen de faire aussi la promotion de l'économie circulaire et des énergies renouvelables.

The good news is that there are solutions, many of which involve bringing nature (and food) resources back into the city: more parks, more trees, natural systems (“green infrastructure”) to reduce stormwater pollution, “green” roofs, and even urban farms, such as concentrated urban farming

L’agroécologie serait compatible avec la souveraineté alimentaire, selon une étude du CNRS publiée vendredi (18 juin). L’une des conditions : réduire la consommation globale de viande en Europe.

2021 is a ‘food year’ for URBACT: promoting food democracy and food sovereignty at the initiative of URBACT good practice city Mouans-Sartoux (FR) and the URBACT Transfer Network BioCanteens that it has led (with partner cities in Belgium, Bulgaria, Greece, Italy, Portugal and Romania).
URBACT will be supporting regular activities of networks around food topics and also creating a specific web page of the URBACT Knowledge Hub, dedicated to urban sustainable food systems – all with the aim to support cities in their transitions to more sustainable food systems!

De 5 % actuellement, la Métropole de Lyon veut faire passer à 15 % la part de l'alimentation provenant de son environnement immédiat.

But we must examine local food movements in the West with more scrutiny if we truly wish to change the food system.

The Czech Republic is on its way to introduce a protectionist food law despite warnings that this could be in violation of the EU's free movement of goods. 

A forest where every plant is edible will soon appear in the Dutch city of Utrecht, announced the local authorities last week. The food forest of 15,000 square metres will be in the new residential area of Rijnvliet which has itself been designed in 2017 so that each plant in the public space can bear edible fruit.

16 members should advise on how to make local food consumption more sustainable

The world already needs more solar power. It's clean, renewable energy, and it's quickly outpacing the job creation and affordability of fossil fuels. But on top of that, a growing field of research suggests it can improve agriculture, too, helping us grow more food and pollinator habitat while also conserving land and water.

There are millions of redundant coal mines and tunnels in the world which could be linked to new tunnels for food production. Just in the UK, there are an estimated 150 000 abandoned shafts and 25 000 square kilometers of disused mines and tunnels. Currently, mass-producing crops requires large areas of land. However one 7 square meters shaft can produce 80 tonnes of food per year, approximately 8 to 10 times the amount of food grown on the same area of land above ground.

The Ökokauf is a model of public procurement in which trading companies, specialized in organic products and their network of contracted farmers, all together can provide large amounts of fresh biological food to the City of Vienna.

Les étudiants de 4ème et 5ème année de l’ESAJ, L’Ecole Supérieure d’Architecture des Jardins ont rédigé des mémoires portant sur la problématique du paysage et des questions de transition écologique. 4 étudiants ont été sélectionnés pour nous livrer un rapport détaillé sur leurs travaux de recherche. Découvrez ci-dessous l’œuvre de Léa JARLIER qui s’articule autour de l’agriculture urbaine.

When you come to think of it, most of the food on your plate has a history behind it - a long journey that we are unable to describe.

By Andrea Oyuela and Samantha Nesrallah (EAT), Louise Hesseldal and Lykke Schmidt (Cities Changing Diabetes) and Jens Aerts, D’Arcy Williams and Jo Jewell (UNICEF) Despite the world’s farmers producing enough food to feed 1.5x the global population, over 820 million people continue to go hungry every day. In parallel, 38 million children under the age […]

Small-scale urban farming is a key piece of the food resilience puzzle. In the face of crisis, local growing has proved a reliable ally.

Des chercheurs allemands ont calculé le coût carbone des aliments, en comparant le bio et le conventionnel. Ils proposent de l'intégrer aux prix final des produits.

EIT Climate-KIC, EIT RawMaterials, EIT Digital, EIT Food, EIT Manufacturing and EIT Urban Mobility have created a Cross-Knowledge and Innovation Community (KIC) action aiming to strengthen the collaboration of their activities related to the circular economy. Coordinated and efficient collaboration between the different EIT KICs will help the EU achieve its Circular Economy Action Plan.
The initiative aims to establish discussions among the KICs to find ways to develop a joint offer around a circular economy and improve coordination with the Commission on this issue. It will also strengthen collaboration with other relevant stakeholders, support the European Institute of Innovation and Technology in discussions with the Directorate-General for the Environment of the European Commission and facilitate the access to markets for innovative solutions developed in participating KICs.

La pandémie de coronavirus a mis en lumière l’importance stratégique de l’alimentation. Les appels se multiplient pour rebâtir la souveraineté alimentaire et manger français. L’équation est complexe.

Addressing the core issues at the heart of our food challenge offers an enormous opportunity to tackle many of the broader risks we face. And it also makes good business sense. Collectively, we have the tools, the resources and the know-how — we just need to summon the political will and courage to act.

For those familiar with Asterix comics, Mouans-Sartoux (FR) could be compared to a small sustainable city, surrounded by the rather unsustainable French Riviera, where it’s all about real estate interest, high pressure on land use and mass tourism.

At the core of the city’s sustainable food project Good Practice, is a canteen serving one thousand 100% organic (and mostly local meals) daily, with no cost increase.

The scheme is based on a 80% food waste reduction, the introduction of plant proteins in menus, educating children and families to healthy sustainable food and the positive effects on local agriculture.