Low-CARBON FOODprint (Q4295895)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Low-CARBON FOODprint |
No description defined |
Statements
389,515.64 Euro
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486,894.55 Euro
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80.0 percent
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30 January 2018
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29 April 2020
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Al'Terre Breizh
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52°34'20.96"N, 0°14'43.33"W
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50°26'26.38"N, 5°2'28.86"W
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47°59'36.46"N, 4°6'38.52"W
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In France, food waste accounts for approximately 400€/year/household (France Nature Environment 2013), it’s £585 in England (UK WRAP 2016). A menu with meat or fish and dairy products emits about 2.5kg of CO2 compared to a vegetarian menu with an impact of between 0.5kg and 1kg of Green House Emissions (ADEME Basse-Normandie 2013). Reduced waste, the reduced consumption of animal products and more local purchasing are all effective ways of reducing carbon footprint. COO-L Food’s objective is the deliverable reduction of 153t of CO2 emissions from 1,300 households in the Channel area over 2 years (C1.1). This corresponds, on average, to a 20% reduction in a households food-related emissions; resulting in potential financial savings of €432/beneficiary (C2.2). The 3 partners, ATB, PECT & CFF, will unite to create: - 1 digital Meter tool (WP1) to quantify food commitments made by the 1,300 beneficiary households in carbon and financial gains. - 1 transfer kit to guide ambassadors (interest groups including NGOs, public authorities) including the role they have in using and promoting the tool for their own targets (WP2). - 1 crossChannel COO-L FOOD Committee to exchange best practices and expertise, to deploy the tool and ensure its sustainability beyond the project (WP3). In 2016 a prototype of the Meter was developed and tested by ATB, the project leader. Calculating the ecological footprint (in square meter) and the financial gain (in €), it recorded the impact of commitments such as "eating several vegetarian meals/week". ATB will bring its expertise in digital technologies and accompanying transitions to the project. PECT has been working on reducing CO2 emissions in PETERBOROUGH area for over 25 years. CFF will contribute with their long lasting experience on food waste management and the renown of the Jamie Olivers Fifteen Cornwall restaurant. The partnership will be based on the complementary expertise of the 3 key partners and 3 associated partners: InterBio Normandie and Collectif des Festivals Engagés (FR), Brighton & Hove Food Partnership (UK). It concerns: - sector expertise (food, environment, low carbon). - geographical expertise. - support of various target groups. The associated partners will contribute to the design of the Meter tool and will participate in the crossChannel Committee. Compared to existing tools, the COO-L FOOD Meter is a complete and innovative tool that: - integrates a calculation of the impact of the carbon footprint and financial gains of food changes at individual and collective levels. - evaluates potential and real gains, providing simple and concrete commitments to be taken daily. - offers a personalised accompaniment of households. - responds to a growing demand for figures by local authorities and sustainable education network (societal challenges and the good use of public finances,...). (English)
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