Low Carbon Footprint for Catering Professionals (Q4295904)
Jump to navigation
Jump to search
Project Q4295904 in France, United Kingdom
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Low Carbon Footprint for Catering Professionals |
Project Q4295904 in France, United Kingdom |
Statements
1,089,812.2 Euro
0 references
1,579,437.97 Euro
0 references
69.0 percent
0 references
23 March 2021
0 references
30 June 2023
0 references
Université de Bretagne Occidentale
0 references
51°27'7.45"N, 2°35'15.54"W
0 references
48°23'52.94"N, 4°30'27.50"W
0 references
48°21'28.04"N, 4°15'38.48"W
0 references
47°58'35.76"N, 4°5'58.24"W
0 references
52°33'30.92"N, 0°18'12.56"W
0 references
COOL FOOD PRO is dedicated to supporting Public and Private Sector Catering (PPSC) to make changes to their practices and contribute to the achievement of carbon neutrality by 2050 driven by national and European policies. This project addresses the need in the 2 countries of food security and sovereignty and the associated health issues (C1.1). COOL FOOD PRO follows on from the COO-L FOOD Micro Project, funded by INTERREG FCE and winner of the EC REGIOSTARS Awards 2020, which has shown that a digital platform allowing the real-time calculation of CO2 savings and animation through a series of challenges leads to a change of practices. The PPSC actors are aware of the common challenges they must meet (fight against waste [6,12], low carbon food [National Food Strategy, EGALIM]) and are looking for tools to strengthen their actions. To meet this demand, the ambition of the project is to co-create (WP1, WP2), with future end-users (managers and kitchen operators), an ergonomic and low-carbon web application, accessible online without a need for downloading and at no cost, and a support program. The web app will provide a personalized inventory and measure the progress of restaurants in real time on various indicators: CO2 savings, biodiversity, food waste, water consumption. The support program will take into account the areas and barriers to change for each of the beneficiaries (human, health, regulatory, technical, logistical, financial constraints). It will use an innovative low-tech approach with consumers that can be replicated (C1.2). These innovations will be tested, evaluated and delivered in the FCE area with 32 catering sites. 12 test sites will be supported over 1 year (WP3). Through the joint creation of a digital resource pack and the training of ambassadors (ISS, FNAB), 20 additional sites will join the program (WP4). These tools will be accessible online free of charge, enabling other organisations to benefit from the project. 50,000 consumers will be made aware of the importance of adopting sustainable food. A reduction in GHG emissions of at least 1000 tonnes will be measured at the end of the project. The project involves four partners: UBO (LP), MAB29, PECT and the Soil Association (SA). UBO will bring its expertise in methodologies to support behaviour change in individuals and organizations, and in the evaluation of results. MAB29, PECT and SA will bring their experience in food transition issues in the catering sector and will be responsible for coordinating and delivering the tools created collectively. These 3 PPs are already working with stakeholders and beneficiaries, this project will complement and enhance this existing work (annexes A and C). Their complementarity, the location of their activities and their ability to deploy them in the Channel area will ensure the success of the project. (English)
0 references