LEARN, COMMUNICATE, INNOVATE AND ACT
Les eurodeputes veulent reduire de moitie le gaspillage alimentaire d'ici 2025
Dans une resolution adoptee jeudi 19 janvier, le Parlement europeen a demande a la Commission et aux Etats de l'Union europeenne des mesures pour reduire Â de moitie le gaspillage alimentaire dans l'UE d'ici 2025 et ''eviter, parallelemen...
Mum and dad told they may never see their kids again because they let them get too fat
A mum and dad have been told that they may never see their four children again because they have let them get too fat. Social workers say the kids could be fostered without contact or adopted. It follows repeated warnings about the ch...
dialogues for a more sustainable foodservice
The work force of food service is made of millions of people.
in the usa 1 of 27 persons works in food service sector
These numbers are huge and we think that if we put in relation all these people,
we will increase personal and professional background of this category of workers.
For everyone who wants to contribute to the development of new models of sustainable catering, and therefore, who want to innovate and to evidence the relationships between food quality and environment quality, between food and health, “between food and environment”
To all the people who work and are interested to the future of food service sector.
Our objective is the construction of a network to exchange knowledge on sustainable development applied to food services.
We want that everyone can recognize the quality of meals and is able to pay a fair price according to such a quality. but what is the fair price? certainly not the price which include the depletion of non renewable ressources not even the lowest price; the food quality is a strategic element for people health, also linked with environment protection.
Models of sustainable catering
Sustainable food system =
+ HEALTHY FOOD
- HEALTH COSTS
Few numbers about our food system
1 billion people is suffering for lack of food and 1 billion people has pathologies directly caused by abundance of food.
In Europe, each inhabitant buy more than 700 Kg of food per year
and produce more than 550 Kg of waste (from which 40% is due to what we eat)
43% of the ecological footprint derives from what we eat
More that 30% of kids are too fat,
About 7% of health expenses are used to cure food-related diseases
21% of greenhouse gas derives from transport, 9% from agriculture and 3% from waste production (Source EEA Data 2006 for 2004)
L'Homme au centre
Analyse du Cycle de Vie
Le nécessaire rapprochement qui s'opère, grâce à l'ACV, entre tous les acteurs d'une filière, peut devenir un vrai moteur pour innover.