Sustainable food procurement in the city of Malmö

Gunilla Andersson

Environment department

City of Malmö

2

Welcome to Malmö– a variety of meetings and possibilities

Malmö is the region's growth centre 300,000 inhabitants Increased population for the twenty-sixth consecutive

year 30% of the city's inhabitants were born abroad Malmö residents from 175 different countries Young population: 48% are younger than 35

Photo: X-RAY PHOTO/Leif Johansson 

Public catering in Malmö

Malmö school restaurants

Pre-schools and kindergartens

Homes for disabled and elderly

Cafeterias

Public catering in Malmö, volumes

6 100 tonnes of food per year

700 delivery points

20 million EUR

Cost of raw ingredients per school lunch 9 SEK (1 EUR)

Cost per served meal 22 SEK (2,4 EUR)

Malmö’s policy for sustainable development and food

October 2010

Purpose of Policy

Sustainable Malmö

Healthy eating

Strengthen the importance of food

Make public schools etc more attractive

Food procurement being more sustainable

Malmö leads by example

Policy for sustainable development and food

Aims

All organic by 2020

Decreased emissions of GHG by 40 % from

2002 to 2020

Amount of purchased food

Mängder inköpta livsmedel (ton)

0

200

400

600

800

1000

1200

1400

1600

1800

2000

Frukt

& grö

nt

Meje

ri

Kött,

char

k och

ägg

Fisk o

ch sk

aldjur

Cerea

liepr

oduk

ter

Fette

r och

oljo

r

Övriga

livsm

edel

ton

livs

med

el

GHG from purchased food

Klimatpåverkan från

livsmedelsråvaror i Malmö stad

0

1000

2000

3000

4000

5000

6000

7000

Frukt

& grö

nt

Meje

ri

Kött,

char

k och

ägg

Fisk o

ch sk

aldjur

Cerea

liepr

oduk

ter

Fette

r och

oljo

r

Övriga

livsm

edel

ton

CO

2-ek

viva

len

ter

Good quality, healthy food

Healthy, safe food

Prepared from fresh

ingredients,

Prepared near the

customer

Low on additives

Knowledge and competence

High standard of

competency

Access to

professional advice

Training

Sustainable procurement

Malmö = Sweden’s first Fairtrade city in 2006­ Fairtrade should be first choice

SMART­ Procurement should follow S.M.A.R.T.

Think SMART!

S – smaller amount of meat

M – minimise intake of junk food / empty calories

A – an increase in organic

R – right sort of meat and vegetables

T – transport efficient

Sustainable economy

Procurement fidelity

Reduce waste

Food value

Events and official dinners

Setting a good example

By 2020 climate friendly, organic, fair trade

Sustainable business

Farming

Shops, markets and

restaurants

Success factors

Clear aims

Dedicated leadership

Slowly but steadily towards the aims

Education for commitment

Tasty food that the children like

Close dialogue with the suppliers

Challenges for the future

To move from pilot to mainstream

Find local organic supply

Enough supply of organic products Commitment from directors and head-masters

Gain acceptance from the student for menu

changes

To keep the budget, the last percentage

organic, the most expensive

Thank You !