PROJECT DESCRIPTION
BACKGROUND
The food system is still having a huge impact on the environment, both in terms of greenhouse gas (GHG) emissions (in particular of CO2) and environmental footprint. As stated by the IPCC, during the 2007-2016 period, the food system was responsible for 21-37% of total GHG emissions (originating in human activity), becoming a major driver of climate change. This estimate includes emissions of 10–12% from crop and livestock activities at the farm gate; 8-10% from land use and land-use change, including deforestation and peatland degradation; and 5-10% from supply chain activities, including GHG emissions from food loss and waste. If current dietary patterns and food systems remain the same, this would cause increases in GHG emissions and other environmental impacts (loss of biodiversity, soil degradation, pollution and water use, impacts on public health). Although there have been many initiatives to raise awareness to reduce food sector environmental impacts, the transition towards a zero-emissions food system still has a long way to go. There is a need for government actions to influence consumer and private sector knowledge, attitudes and behaviours. The FAO has recognised the role of chefs as agents of change, due to their growing influence on consumer choices and on shaping food culture, in part thanks to their presence on popular television programmes and social media channels. This important role of chefs is also one of the key lessons coming from Italian Su-Eatable LIFE and LIFE Foster projects: the empowerment of Chefs, placed between the cultivation-transformation phases on food and consumers, is key in starting a behavioural change in the food system and the transition to a zero-emission economy by 2050.
OBJECTIVES
The LIFE CLIMATE SMART CHEFS will enable chefs to better promote a climate-smart, sustainable and heathy food system in the EU. This will be achieved by mobilising the capacities of different stakeholders and incorporating new strategies of awareness raising, communication and education, with the aim of ensuring more sustainable and nutritious diets in the EU.
Specific objectives are:
- Awareness raising on climate and environmental matters by involving EU chefs and enhancing their role in promoting climate-smart, nutritious and affordable diets, to contribute to improving public health and tackling food waste and its costs, and as communicators towards customers, staff and stakeholders to change behaviour and reduce climate and water impacts;
- Fostering the dissemination at EU level of information on the role of food in climate change and environmental challenges.
With reference to EU policy areas, the project will incentivise behavioural change and help mainstream GHG emission reductions and resource efficiency actions in the food sector. The project results will feed into the policy debate on Climate and Food (F2F Strategy), with the LIFE Climate Smart Chefs Vision2030 aimed at policy-makers.
RESULTS
Expected results:
- 1 000 chefs informed on the project aims and activities;
- 160 chefs trained on all issues involved in a healthy and sustainable diet, that takes into account CO2 emissions, water use, reduction of food waste, nutritional value, cost of diets;
- 112 chefs taking part in the LIFE Climate Smart Chefs Award for applying in their restaurants the low-emissions and healthy diets;
- 500 chefs using the online LIFE Climate Smart Chefs Tool to account for the environmental impacts of their menus, besides nutritional values and costs;
- 10 local initiatives led by chefs involved in the LIFE Climate Smart Chefs Award for successful initiatives on the issues involved (food, climate, water resources, nutrition, food waste);
- 1 000 stakeholders in the food sector informed about LIFE Climate Smart Chefs; and
- 10 000 people reached by information on the project, and 200 000 visits to the LIFE Climate Smart Chefs website.
