Métropole de Lyon

Expected Annual Projected Benefits

90,480 tCO2eq

REDUCTION IN GHG EMISSIONS

49,519,000 US$

EXPENDITURES SAVED

2,762,060 US$

BENEFITS INCREASE

92.68

PREVENTED DEATHS

539.66

JOBS GENERATED

1,188,000 m3

SAVED WATER

Actions commited

Action 1.1

Create a working group/Department responsible for coordinating sustainable and healthy food policies within local government, ensuring transversal cooperation between at least the following municipal departments: economic development, health, environment, education, security, social rights and equality, in order to strengthen the agro-ecological transition, provide multilevel policy coherence, whilst ensuring urban/rural partnership.

Action 1.3

Actively work with international platforms and networks and commit to declarations of action aimed at improving the sustainability of local food systems (such as MUFPP, C40, national networks or/and Glasgow Food and Climate Declaration).

Action 1.4

Reinforce municipal commitments by establishing a roadmap to ensure access to sustainable food and diets for all, with a particular focus on food-vulnerable people, to be implemented once a state of climate emergency has been declared.

Action 1.5

Embed food and climate nexus in existing municipal policies, plans and strategies.

Action 2.1

Procure Planetary Health Diet alignment of compliant foods for all public sector catering (school canteens, hospitals and other public bodies).

Action 2.2

Run campaigns to raise public awareness and to commit residents to the Planetary Health Diet or a similar diet based on locally produced, sustainable and healthy food, rich in plant-based foods (fruit, vegetables, cereals, legumes and nuts), with a reduced consumption of meat and dairy and ultra-processed food high in fat, sugar and salt.

Action 2.4

Promote the adoption of the Planetary Health Diet or a similar one in the hospitality sector by putting sustainable and healthy food on the menu of hotels, restaurants and cafés, and in the food service industry as a whole.

Action 3.1

Enable access to local, sustainable and/or organic food in social food provision facilities such as food banks, community kitchens, social supermarkets, delivery services for the vulnerable, voucher schemes, in line with the requirements of the Planetary Health Diet or a similar diet.

Action 3.3

Ensure wide access to local and organic food through public food procurement policies, founded on the Planetary Health Diet or a similar one.

Action 3.4

Make available infrastructure and services (such as public transport, building spaces, municipal plant nurseries, multi-purpose processing centres etc.) as well as agricultural land for the community co-management of the production, processing, storage and distribution of local, agro-ecological food to ensure sufficient supply for the whole population, in the face of extreme events.

Action 4.1

Train farmers in organic and agro-ecological production practices.

Action 4.2

Promote multifunctional peri-urban agricultural parks that incorporate land banks, farm business incubators and community seed banks, which will promote sustainable agri-food production and boost local food supply.

Action 4.3

Promote efficient and sustainable water consumption, which includes the use of reclaimed water in gardening and local agricultural production.

Action 4.4

Promote green infrastructure networks, open spaces and ecological corridors (hedges, urban gardens, etc.) that are connected to sustainable urban and rural agricultural activities.

Action 5.1

Organise and activate the necessary logistics, infrastructure and resources to supply, distribute and prepare local, nutritious and organic food, in line with the right to food guidelines and the Planetary Health Diet or a similar diet for the needs of public food procurement (school canteens, hospitals and other public bodies).

Action 5.2

Provide public and accessible spaces for the distribution of local, nutritious and organic produce: wholesale, municipal or farmers markets; local food networks; small food retailers, etc.

Action 6.1

Organise communication campaigns to encourage consumers to change their habits in order to prevent food loss and waste.

Action 6.3

Implement distinct food waste collection systems in hotels, restaurants, the catering sector, schools, hospitals and households, by introducing the necessary logistical developments. Ensure clear information and specific infrastructure (bins, compostable bags, etc.), particularly at the early stages of implementation in order to facilitate the adoption of the scheme.

Action 6.4

Support the development of composting systems (to obtain organic fertiliser), systems that transform urban food waste into animal feed, and/or energy recovery plants (through which biogas and biomethane can be obtained).

Custom actions

Custom Food Production Action

Preserve agricultural land

Targeted inputs

Overall aspiration of the food policies committed to The Barcelona Challenge.

nº residents assuming the Planetary Health Diet.

65,500

nº residents shifting to an organic diet.

65,500

nº residents consuming food regionally and locally produced.

65,500

nº residents shifting to an organic and regionally/locally produced diet.

65,500

nº of agricultural hectares converted to organic farming schemes in the City-Region.

2,500

nº of municipal, non-sedentary and farmers market promoted by the local authority.

220

nº of residents adjusting food intake and assuming food waste reduction options.

39,600