Eating City Workshop 7-8 Nov

“Food Wave – Empowering Urban Youth for Climate Action”

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Co-Funded by the European Union

Eating City

to accompany renowned French Chef in award ceremony

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photo credits: Ecocert

Eating City's

advocacy campaign for Sustainable School Canteens

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7th Villarceaux Declaration

of Eating City Summer Campus 2019

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7th Eating City Summer Campus 2019

For several years, the Dordogne area of France has been strongly in favor of the introduction of organic and locally-sourced products in its public catering services. At the start of the 2019 school year, the Belvès school in France was the first to be certified 100% organic. Since then, the approach has developed and amplified throughout the department and a second school in Montpon-Ménestérol also obtained the “Ecocert label” for its 100% organic canteen cuisine in October 2020.

Eating City is mentioned on page 5 of the recent Presse Release (in French) of the Dordogne Departmental Council as its Director, Maurizio Mariani will accompany renowned French Chef Olivier Roellinger during his visit to the Dordogne to attend the award ceremony on Friday October 16th.

Extract of page 5 of the Dordogne Departmental Council Press release, translated into English for the EC website purposes by Corinne Stewart:

“As the patron of the “Pieds dans le plat” organization, Olivier Roellinger, the renowed French Chef with an international reputation, discovered the work undertaken in favor of organic and local products in the public catering of schools. For the presentation of the 100% organic and local label at Montpon school, he decided to make the trip in Dordogne to support this work carried out in the field. He was accompanied by Maurizio Mariani, Director of Eating City, an international program for better nutrition in public catering.
Olivier Roellinger is one of the great talents in current gastronomy. He is a pioneering cook, eloquent and militant. In 1982, he created a “table d’hôte” in his family home (a Malouinière called “Maison de Bricourt ”in Cancale) which six months later was awarded 2 toques and a score of 15 out of 20 in the Gault Millau gourmet guide. It combines local ingredients and spices, reminiscent of Saint-Malo’s link with the route to India. He obtained his first Michelin star in 1984, and the second in 1988, 19 out of 20 in the Gault and Millau guide in 1990. In 2006, he was the only Chef promoted to a third star.
With Michel Bras or Pierre Gagnaire, he became one of the great representatives of contemporary French cuisine, and a promoter of culinary mixing. On November 7, 2008, aged 53, he decided to close his 3-star restaurant. Believing that he no longer has the necessary physical condition to be behind the stoves every day, he justifies his departure for personal reasons and the wish to start “a new life”. Passionate about spices, he seeks the best quality, favoring organic crops and Fair trade.”

FOOD WAVE WORKSHOP

November 7 – 8 2020

We are pleased to announce the 1st Eating City Workshop in the framework of the EU Project “Food Wave – Empowering Urban Youth for Climate Action.” inviting participants aged 18-35 working and/or studying around food sustainability and climate change.

Food Wave aims to create awareness on sustainable patterns of food consumption and production for climate change mitigation, activate young people and enable them to influence institutional decisions, so they can lead us to a sustainable global food system by 2050.

The project is co-funded by the EU and promoted by the Municipality of Milan together with ActionAid Italia, ACRA, Mani Tese and 28 project partners in 17 countries. The network consists of 17 cities, 4 municipal agencies and 8 civil society organizations closely linked with the cities. C40, the international network of cities engaged in the fight against climate change, is also affiliated to the project.

———————–

Participants:

18-35 year olds working and/or studying around food sustainability and climate change, exchanging by video conference due to recent Covid19 restrictions.

Workshop topic & Objective:
Highlighting the impact that the “out-of-home food consumption” sector can provide in the fight against climate change and sharing a common declaration addressed to the presidency of COP26 in 2021.

Date: November 7 – 8 2020

Browse the FOOD WAVE WS AGENDA 

 

Foodwave Plenary Presentations:

M MARIANI Out of home food consumption

E MONGE Impact of our Food system

N ROBECCHI How Gastronomy can help

 

 

Eating-and-talking-in-the-square-Turin3

 

Today, more than ever, we feel the duty to say that we cannot continue to treat the school canteen as a trivial utility and food as a commodity. Enough is enough!

We have therefore decided to take action in favour of food diversity and sustainability in school canteens, against ”food Fordism” and against those companies that want to lower the quality of service in the name of food safety and other technical aspects.

Together with many Italian cities and with the Italian FoodInsider platform, we are able to show that we can do much better.

After every great crisis, great opportunities for change always arise and we intend to make our legitimate contribution to this necessary paradigm shift.

This is a call to action!

The Italian Position Paper -“La Mensa Bene Comune” has already already been addressed to the Italian Ministry of education and to many different stakeholders.

The international version – “Italian school canteen as a common good”

 

Author: Maurizio Mariani- Eating City Director

 

Eating City participated in this Hackathon and offered a webinar on with a speech by Eating City Director Maurizio Mariani,  on the topic of Public Food Service Resilience entitled “Connecting the food dots – Increasing Food System resilience in cities” 

below are the Call to Action White Papers including more videos by the Eating City Group regarding the emergency of Covid-19 and the future we want for the next generations:

#HacktheCrisis #EUSolidarity #StrongerTogether #TogetherWeCan #HackforEurope #Covid19

 

The Eating City Summer Campus experience brings together young people, researchers, senior professionals working in the public and private sectors, opinion and community leaders and builds participants’ capacity for learning and leading in the 21st century.

Click here for more information and to how to apply.

They were then asked to write together a Common Declaration to express their vision on Sustainable Food Systems by angling the text accordingly to the main thematic of the campus which this year was “Youths & Labor – how and why Food service should be a lever to create job opportunities for the young generation”

The 6th Villarceaux Declaration

 

credit photo: http://mic50.com

 

Jamika Borges is currently executive chef of Independent Brewing Company and Hidden Harbor in Pittsburgh. Her efforts to curb food waste and sustainable endeavors as a chef are an inspiration to all young Food Dynamics.

 

 

Last year, Jamilka attended the #EC_SC2017 Summer Campus as one of three top, young American Chefs who were asked to share their knowledge and expertise with the Campus participants so that they could present their solutions for a more sustainable food service industry during a “Cook-off”

 


 

Jamilka’s team, called “Root to Flower” was tasked at creating a vegetarian meal for school children.

They were able to create this menu in the pop-up kitchen at “La Bergerie” which led us all on a gastronomic journey!

 

 

Starters: Tomato Soup with zucchini raw tomatoes, toasted almonds oats and raisins.

Main course: Whole Wheat Crepe with goat cheese, potoates, beets, beet greens, lentils and local lettuce.

Dessert: Watermelon salad with rice milk pudding and verbena.

 

credit photo: www.senato.it

 

As an economist who has been in charge of public food service for 25 years, Maurizio founded a research consortium 15 years ago called Risteco, within which he started Eating City whose activities inlcude the study of the agro-food streams that fall on cities with a particular focus on Public Food Service.

In the last 14 years, an observatory within Eating City has created such studies which make it possible to understand how public food service has evolved over the last two decades, interpreting the numbers recorded in the financial statements of the companies that govern this market. The hidden truth emerges from the balance sheet data and explains the reasons why the workforce has been reduced, the kitchens closed and the meals conveyed to the canteen, favouring processed food.

credit photo: FoodInsider.it

 

Watch the video by FOOD INSIDER IT (In Italian) where Maurizio Mariani explains to the Italian Senate :

 

  • the figures in Food Services from 1996 to 2016
  • the example of Turin which is emblematic of the evolution of the school canteens in Italy in terms of price for a meal paid to food service operators
  • who wins and who loses in the Public Food Service. The catering companies earn, but less, the agro-food industry loses inexorably value, while those who earn are the intermediation service that has absorbed all the value that was previously best distributed in the supply chain, while today, however, is concentrated on the ‘ middle man’.
  • Is there a connection between health spending and the process of industrialization of food? In the UK there are studies that link obesity and the availability of junk food in cities: where junk food is more present in supermarkets, the rate of obesity increases. If we look at the rate of health expenditure from 1996 to today and compare it with the growth rate of obesity, there is a strong doubt that there is a link between the two parameters.

The hidden truth: the history of school public food services’ financial trends

Eating City presents its findings to the Italian Senate - via www.foodinsider.it

For several years, the Dordogne area of France has been strongly in favor of the introduction of organic and locally-sourced products in its public catering services. At the start of the 2019 school year, the Belvès school in France was the first to be certified 100% organic. Since then, the approach has developed and amplified throughout the department and a second school in Montpon-Ménestérol also obtained the “Ecocert label” for its 100% organic canteen cuisine in October 2020.

Eating City is mentioned on page 5 of the recent Presse Release (in French) of the Dordogne Departmental Council as its Director, Maurizio Mariani will accompany renowned French Chef Olivier Roellinger during his visit to the Dordogne to attend the award ceremony on Friday October 16th.

Extract of page 5 of the Dordogne Departmental Council Press release, translated into English for the EC website purposes by Corinne Stewart:

“As the patron of the “Pieds dans le plat” organization, Olivier Roellinger, the renowed French Chef with an international reputation, discovered the work undertaken in favor of organic and local products in the public catering of schools. For the presentation of the 100% organic and local label at Montpon school, he decided to make the trip in Dordogne to support this work carried out in the field. He was accompanied by Maurizio Mariani, Director of Eating City, an international program for better nutrition in public catering.
Olivier Roellinger is one of the great talents in current gastronomy. He is a pioneering cook, eloquent and militant. In 1982, he created a “table d’hôte” in his family home (a Malouinière called “Maison de Bricourt ”in Cancale) which six months later was awarded 2 toques and a score of 15 out of 20 in the Gault Millau gourmet guide. It combines local ingredients and spices, reminiscent of Saint-Malo’s link with the route to India. He obtained his first Michelin star in 1984, and the second in 1988, 19 out of 20 in the Gault and Millau guide in 1990. In 2006, he was the only Chef promoted to a third star.
With Michel Bras or Pierre Gagnaire, he became one of the great representatives of contemporary French cuisine, and a promoter of culinary mixing. On November 7, 2008, aged 53, he decided to close his 3-star restaurant. Believing that he no longer has the necessary physical condition to be behind the stoves every day, he justifies his departure for personal reasons and the wish to start “a new life”. Passionate about spices, he seeks the best quality, favoring organic crops and Fair trade.”

FOOD WAVE WORKSHOP

November 7 – 8 2020

We are pleased to announce the 1st Eating City Workshop in the framework of the EU Project “Food Wave – Empowering Urban Youth for Climate Action.” inviting participants aged 18-35 working and/or studying around food sustainability and climate change.

Food Wave aims to create awareness on sustainable patterns of food consumption and production for climate change mitigation, activate young people and enable them to influence institutional decisions, so they can lead us to a sustainable global food system by 2050.

The project is co-funded by the EU and promoted by the Municipality of Milan together with ActionAid Italia, ACRA, Mani Tese and 28 project partners in 17 countries. The network consists of 17 cities, 4 municipal agencies and 8 civil society organizations closely linked with the cities. C40, the international network of cities engaged in the fight against climate change, is also affiliated to the project.

———————–

Participants:

18-35 year olds working and/or studying around food sustainability and climate change, exchanging by video conference due to recent Covid19 restrictions.

Workshop topic & Objective:
Highlighting the impact that the “out-of-home food consumption” sector can provide in the fight against climate change and sharing a common declaration addressed to the presidency of COP26 in 2021.

Date: November 7 – 8 2020

Browse the FOOD WAVE WS AGENDA 

 

Foodwave Plenary Presentations:

M MARIANI Out of home food consumption

E MONGE Impact of our Food system

N ROBECCHI How Gastronomy can help

 

 

Eating-and-talking-in-the-square-Turin3

 

Today, more than ever, we feel the duty to say that we cannot continue to treat the school canteen as a trivial utility and food as a commodity. Enough is enough!

We have therefore decided to take action in favour of food diversity and sustainability in school canteens, against ”food Fordism” and against those companies that want to lower the quality of service in the name of food safety and other technical aspects.

Together with many Italian cities and with the Italian FoodInsider platform, we are able to show that we can do much better.

After every great crisis, great opportunities for change always arise and we intend to make our legitimate contribution to this necessary paradigm shift.

This is a call to action!

The Italian Position Paper -“La Mensa Bene Comune” has already already been addressed to the Italian Ministry of education and to many different stakeholders.

The international version – “Italian school canteen as a common good”

 

Author: Maurizio Mariani- Eating City Director

 

Eating City participated in this Hackathon and offered a webinar on with a speech by Eating City Director Maurizio Mariani,  on the topic of Public Food Service Resilience entitled “Connecting the food dots – Increasing Food System resilience in cities” 

below are the Call to Action White Papers including more videos by the Eating City Group regarding the emergency of Covid-19 and the future we want for the next generations:

#HacktheCrisis #EUSolidarity #StrongerTogether #TogetherWeCan #HackforEurope #Covid19

 

The Eating City Summer Campus experience brings together young people, researchers, senior professionals working in the public and private sectors, opinion and community leaders and builds participants’ capacity for learning and leading in the 21st century.

Click here for more information and to how to apply.

They were then asked to write together a Common Declaration to express their vision on Sustainable Food Systems by angling the text accordingly to the main thematic of the campus which this year was “Youths & Labor – how and why Food service should be a lever to create job opportunities for the young generation”

The 6th Villarceaux Declaration

 

credit photo: http://mic50.com

 

Jamika Borges is currently executive chef of Independent Brewing Company and Hidden Harbor in Pittsburgh. Her efforts to curb food waste and sustainable endeavors as a chef are an inspiration to all young Food Dynamics.

 

 

Last year, Jamilka attended the #EC_SC2017 Summer Campus as one of three top, young American Chefs who were asked to share their knowledge and expertise with the Campus participants so that they could present their solutions for a more sustainable food service industry during a “Cook-off”

 


 

Jamilka’s team, called “Root to Flower” was tasked at creating a vegetarian meal for school children.

They were able to create this menu in the pop-up kitchen at “La Bergerie” which led us all on a gastronomic journey!

 

 

Starters: Tomato Soup with zucchini raw tomatoes, toasted almonds oats and raisins.

Main course: Whole Wheat Crepe with goat cheese, potoates, beets, beet greens, lentils and local lettuce.

Dessert: Watermelon salad with rice milk pudding and verbena.

 

credit photo: www.senato.it

 

As an economist who has been in charge of public food service for 25 years, Maurizio founded a research consortium 15 years ago called Risteco, within which he started Eating City whose activities inlcude the study of the agro-food streams that fall on cities with a particular focus on Public Food Service.

In the last 14 years, an observatory within Eating City has created such studies which make it possible to understand how public food service has evolved over the last two decades, interpreting the numbers recorded in the financial statements of the companies that govern this market. The hidden truth emerges from the balance sheet data and explains the reasons why the workforce has been reduced, the kitchens closed and the meals conveyed to the canteen, favouring processed food.

credit photo: FoodInsider.it

 

Watch the video by FOOD INSIDER IT (In Italian) where Maurizio Mariani explains to the Italian Senate :

 

  • the figures in Food Services from 1996 to 2016
  • the example of Turin which is emblematic of the evolution of the school canteens in Italy in terms of price for a meal paid to food service operators
  • who wins and who loses in the Public Food Service. The catering companies earn, but less, the agro-food industry loses inexorably value, while those who earn are the intermediation service that has absorbed all the value that was previously best distributed in the supply chain, while today, however, is concentrated on the ‘ middle man’.
  • Is there a connection between health spending and the process of industrialization of food? In the UK there are studies that link obesity and the availability of junk food in cities: where junk food is more present in supermarkets, the rate of obesity increases. If we look at the rate of health expenditure from 1996 to today and compare it with the growth rate of obesity, there is a strong doubt that there is a link between the two parameters.

The hidden truth: the history of school public food services’ financial trends

Eating City presents its findings to the Italian Senate - via www.foodinsider.it

For several years, the Dordogne area of France has been strongly in favor of the introduction of organic and locally-sourced products in its public catering services. At the start of the 2019 school year, the Belvès school in France was the first to be certified 100% organic. Since then, the approach has developed and amplified throughout the department and a second school in Montpon-Ménestérol also obtained the “Ecocert label” for its 100% organic canteen cuisine in October 2020.

Eating City is mentioned on page 5 of the recent Presse Release (in French) of the Dordogne Departmental Council as its Director, Maurizio Mariani will accompany renowned French Chef Olivier Roellinger during his visit to the Dordogne to attend the award ceremony on Friday October 16th.

Extract of page 5 of the Dordogne Departmental Council Press release, translated into English for the EC website purposes by Corinne Stewart:

“As the patron of the “Pieds dans le plat” organization, Olivier Roellinger, the renowed French Chef with an international reputation, discovered the work undertaken in favor of organic and local products in the public catering of schools. For the presentation of the 100% organic and local label at Montpon school, he decided to make the trip in Dordogne to support this work carried out in the field. He was accompanied by Maurizio Mariani, Director of Eating City, an international program for better nutrition in public catering.
Olivier Roellinger is one of the great talents in current gastronomy. He is a pioneering cook, eloquent and militant. In 1982, he created a “table d’hôte” in his family home (a Malouinière called “Maison de Bricourt ”in Cancale) which six months later was awarded 2 toques and a score of 15 out of 20 in the Gault Millau gourmet guide. It combines local ingredients and spices, reminiscent of Saint-Malo’s link with the route to India. He obtained his first Michelin star in 1984, and the second in 1988, 19 out of 20 in the Gault and Millau guide in 1990. In 2006, he was the only Chef promoted to a third star.
With Michel Bras or Pierre Gagnaire, he became one of the great representatives of contemporary French cuisine, and a promoter of culinary mixing. On November 7, 2008, aged 53, he decided to close his 3-star restaurant. Believing that he no longer has the necessary physical condition to be behind the stoves every day, he justifies his departure for personal reasons and the wish to start “a new life”. Passionate about spices, he seeks the best quality, favoring organic crops and Fair trade.”

FOOD WAVE WORKSHOP

November 7 – 8 2020

We are pleased to announce the 1st Eating City Workshop in the framework of the EU Project “Food Wave – Empowering Urban Youth for Climate Action.” inviting participants aged 18-35 working and/or studying around food sustainability and climate change.

Food Wave aims to create awareness on sustainable patterns of food consumption and production for climate change mitigation, activate young people and enable them to influence institutional decisions, so they can lead us to a sustainable global food system by 2050.

The project is co-funded by the EU and promoted by the Municipality of Milan together with ActionAid Italia, ACRA, Mani Tese and 28 project partners in 17 countries. The network consists of 17 cities, 4 municipal agencies and 8 civil society organizations closely linked with the cities. C40, the international network of cities engaged in the fight against climate change, is also affiliated to the project.

———————–

Participants:

18-35 year olds working and/or studying around food sustainability and climate change, exchanging by video conference due to recent Covid19 restrictions.

Workshop topic & Objective:
Highlighting the impact that the “out-of-home food consumption” sector can provide in the fight against climate change and sharing a common declaration addressed to the presidency of COP26 in 2021.

Date: November 7 – 8 2020

Browse the FOOD WAVE WS AGENDA 

 

Foodwave Plenary Presentations:

M MARIANI Out of home food consumption

E MONGE Impact of our Food system

N ROBECCHI How Gastronomy can help

 

 

Eating-and-talking-in-the-square-Turin3

 

Today, more than ever, we feel the duty to say that we cannot continue to treat the school canteen as a trivial utility and food as a commodity. Enough is enough!

We have therefore decided to take action in favour of food diversity and sustainability in school canteens, against ”food Fordism” and against those companies that want to lower the quality of service in the name of food safety and other technical aspects.

Together with many Italian cities and with the Italian FoodInsider platform, we are able to show that we can do much better.

After every great crisis, great opportunities for change always arise and we intend to make our legitimate contribution to this necessary paradigm shift.

This is a call to action!

The Italian Position Paper -“La Mensa Bene Comune” has already already been addressed to the Italian Ministry of education and to many different stakeholders.

The international version – “Italian school canteen as a common good”

 

Author: Maurizio Mariani- Eating City Director

 

Eating City participated in this Hackathon and offered a webinar on with a speech by Eating City Director Maurizio Mariani,  on the topic of Public Food Service Resilience entitled “Connecting the food dots – Increasing Food System resilience in cities” 

below are the Call to Action White Papers including more videos by the Eating City Group regarding the emergency of Covid-19 and the future we want for the next generations:

#HacktheCrisis #EUSolidarity #StrongerTogether #TogetherWeCan #HackforEurope #Covid19

 

The Eating City Summer Campus experience brings together young people, researchers, senior professionals working in the public and private sectors, opinion and community leaders and builds participants’ capacity for learning and leading in the 21st century.

Click here for more information and to how to apply.

They were then asked to write together a Common Declaration to express their vision on Sustainable Food Systems by angling the text accordingly to the main thematic of the campus which this year was “Youths & Labor – how and why Food service should be a lever to create job opportunities for the young generation”

The 6th Villarceaux Declaration

 

credit photo: http://mic50.com

 

Jamika Borges is currently executive chef of Independent Brewing Company and Hidden Harbor in Pittsburgh. Her efforts to curb food waste and sustainable endeavors as a chef are an inspiration to all young Food Dynamics.

 

 

Last year, Jamilka attended the #EC_SC2017 Summer Campus as one of three top, young American Chefs who were asked to share their knowledge and expertise with the Campus participants so that they could present their solutions for a more sustainable food service industry during a “Cook-off”

 


 

Jamilka’s team, called “Root to Flower” was tasked at creating a vegetarian meal for school children.

They were able to create this menu in the pop-up kitchen at “La Bergerie” which led us all on a gastronomic journey!

 

 

Starters: Tomato Soup with zucchini raw tomatoes, toasted almonds oats and raisins.

Main course: Whole Wheat Crepe with goat cheese, potoates, beets, beet greens, lentils and local lettuce.

Dessert: Watermelon salad with rice milk pudding and verbena.

 

credit photo: www.senato.it

 

As an economist who has been in charge of public food service for 25 years, Maurizio founded a research consortium 15 years ago called Risteco, within which he started Eating City whose activities inlcude the study of the agro-food streams that fall on cities with a particular focus on Public Food Service.

In the last 14 years, an observatory within Eating City has created such studies which make it possible to understand how public food service has evolved over the last two decades, interpreting the numbers recorded in the financial statements of the companies that govern this market. The hidden truth emerges from the balance sheet data and explains the reasons why the workforce has been reduced, the kitchens closed and the meals conveyed to the canteen, favouring processed food.

credit photo: FoodInsider.it

 

Watch the video by FOOD INSIDER IT (In Italian) where Maurizio Mariani explains to the Italian Senate :

 

  • the figures in Food Services from 1996 to 2016
  • the example of Turin which is emblematic of the evolution of the school canteens in Italy in terms of price for a meal paid to food service operators
  • who wins and who loses in the Public Food Service. The catering companies earn, but less, the agro-food industry loses inexorably value, while those who earn are the intermediation service that has absorbed all the value that was previously best distributed in the supply chain, while today, however, is concentrated on the ‘ middle man’.
  • Is there a connection between health spending and the process of industrialization of food? In the UK there are studies that link obesity and the availability of junk food in cities: where junk food is more present in supermarkets, the rate of obesity increases. If we look at the rate of health expenditure from 1996 to today and compare it with the growth rate of obesity, there is a strong doubt that there is a link between the two parameters.

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