Download
Studies

Project details
Strategic et operational support to develop the sustainable procurement in the Canton of Vaud


Description

  • Project duration: 2018 - 2019
  • Client: Canton of Vaud
  • Country or region: Switzerland
  • Department(s):
    Sustainable catering

Project aim:
The Canton of Vaud in French-speaking Switzerland surrounds the north and east of Lake Geneva and encompasses towns and villages in the densely populated plain, as well as medium and high mountainous rural areas. In this highly contrasted territory, the canton's administration has made the supply of local products for collective catering one of its major objectives.

Activities of ECOZEPT:
Ecozept and Delphine Ducoeurjoly were commissioned to build and lay the foundations for an operation to develop local supply chains for public collective catering sites: a multi-level survey of political, economic and collective catering stakeholders was conducted and a concept for the integration of Vaud products into collective catering was developed. All the elements for practical implementation were in place - we recommended, among other things, targeted support for pilot sites and stimulation of supply at the level of Vaud production.

Client:
Canton of Vaud

Similar projects

A vegetable plant near Douai?

Technical, economic and legal feasibility study for the construction of a vegetable processing plant on local authority Douaisis (Northern France)

Local authority of Douaisis is looking into the opportunity and feasibility of setting up a vegetable processing plant to promote organic and local fruit and vegetables in various forms through different distribution channels (institutional and commercial catering, supermarkets and hypermarkets, specialized distribution, etc.).

0more

FOODCoST

Food Costing and internalisation of Externalities for System Transition

Current food systems don’t reflect the true costs of food. In order to achieve sustainable food systems, the project’s objective is to develop tools, business models and policies to measure and value positive and negative external costs of food. By internalising climate, biodiversity, environmental, social and health externalities, these costs are going to be reflected in market prices and thus in the decision making of actors in food value chains. FOODCoST (Food Costing and internalisation of Externalities for System Transition) will guide business, policy makers and other actors to support the transition towards a sustainable food system. This EU-research project is coordinated by Stichting Wageningen Research (Netherlands).

0more

Bio Regio Management in Munich 2

Munich's ‘Haus der Kost’ (House of Food), the Competence Centre for Sustainable Nutrition which opened in April 2024, has set itself the goal of increasing the proportion of organic food in out-of-home catering in the city of Munich. To this end, organic regional market structures are to be identified and strengthened and/or established and stabilised. In order to fulfil these tasks, a coordination office ‘Bio-Regio-Management für Lebensmittel in der Außer-Haus-Verpflegung’ (Management of regional organic food in the out-of-home catering) was created, which Ecozept and its subcontractors will continue to support for a further two years.

 

0more