Lecture from Jan MOUDRÝ – European Food Kids –June 6th 2013 – Valeč

12.6.2013

Lecture from Jan MOUDRÝ – European Food Kids –June 6th 2013 – ValečLast Thursday, on June 6th, AREA Viva welcomed prof. Ing. Jan Moudrý (from the University of South Bohemia in České Budějovice) at its European Food Kids meeting in Valeč. During three days, members of European associations, from Poland, Germany, Denmark and Czech Republic met up in Valeč to speak about healthy and organic food, direct food processing, etc., to build up the educational project started in January this year and to reflect about its outcomes.

During the first part of the morning, Jan Moudrý spoke about sustainability in public kitchens, giving us the details and results of two projects: SUKI and UMBESA projects. 

 
The SUKI project (2011-2013), Jan Moudrý told us, aims at reducing the emissions of carbon dioxide in public kitchens (in schools, hospitals, universities, etc.). Through different graphs, the lecturer showed the results of the energy consumption measurement for the most frequent meals and food in big kitchens as well as the results of greenhouse gas emissions (ghg) measurement. The study shows that there are many possibilities of reducing the ghg emissions and energy consumption, in particular, giving priority to organic food rather than conventional food (fertilizers imply high ghg emissions), favoring regional to imported food (to reduce time of transport) and fresh food to processed one (so that energy consumption in kitchens be less high).
 
In a second part, Jan Moudrý spoke more about the UMBESA project (2012-2014). Its aim is, among others, to create, in Czech Republic, a network of local producers and public kitchens for them to propose more sustainable and healthier meals, with usage of regional, seasonal, organic and freshly prepared food, with as an example, more vegetables and less meat and a wider choice of meals for vegetarians. Despite what some detractors may claim, these more sustainable meals present in the long term a much lower price, when taking into accounts all the different costs, from product cost to environmental and health costs, including infrastructure and socio-economical costs.
 
At the end of the morning, we welcomed Karel Merhout, coordinator of the project “Bioškoly (Bioschools) – introduction of organic food in school canteens” and altogether with Jan Moudrý, we extended the talks, sharing other ideas and thoughts from our countries and our experiences and realizing that, somehow, no change of habit is ever easy but everything has to be done to reach this aim of more sustainable kitchens, raising awareness among everybody: parents and children, schools, media, politicians, etc.
 

Autor: Mélanie Bourbigot   |   Sekce: AKTIVITY   |   Tisk   |   Poslat článek známému


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