| Healthy foods for all – collaborations to recover healthy unused food | |
| Brief Description | This project aims to realize innovative collaborations between the social and regular economy to canalize qualitative food surpluses in the direction of the social redistribution to disadvantaged people.
In an earlier project, two business plans were developed focused on social solutions for food waste: one business plan targeted auctions, another supermarkets. In the current project, the implementation of these business plans were realized and tested. Business plan 1 focused on the integration of food surpluses from a supermarket into the working of a social restaurant. Business plan 2 focused on a collaboration between Flemish auctions for vegetables, food aid organizations, and social economy companies. Currently, only preliminary results of these practices are available. The final report will be ready by the summer of 2017. Based on the provisional report, it was affirmed that it is an interesting challenge to bring together two worlds, i.e., the social and regular economy. Self-evidences such as the uniformity of social restaurants and that food surpluses always have a positive financial effect on an organization, were questioned and the project brought many new insights. However, the aim to reach disadvantaged people through these kind of efforts stands firm. |
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| European Country/Countries | Belgium |
| Field | Consuming: Recovery and redistribution of excess food |
| Type | Policy |
| Impact | Health, Equity, Environmental sustainability |
| Status | Ongoing |
| Target Group | Low socio-economic status |
| Evaluation | Planned for the future |
| Level | National |
| INHERIT Perspective | This project aims to realize innovative collaborations between social and regular economy to canalize qualitative food surpluses in the direction of social redistribution to disadvantaged people. Although only preliminary results are available, this project has a high potential to create a triple win on equity, health and climate. By creating a good transfer of food surpluses from 1) supermarket to social restaurants, and 2) vegetable auctions to food aid organizations and social economy companies, disadvantaged individuals have more EXPOSURE to healthy and sustainable foods. This project will also change the PHYSICAL FOOD ENVIRONMENT for these low SES individuals. |
| Detailed description PDF filename | Download file |
| Relevant links | http://www.komosie.be/ko/themas/foodsavers/hefboomprojecten_170.aspx |
| Contact | Caroo Torfs, vzw Komosie, caroo.torfs@komosie.be |
