Les circuits courts #alimentaires de #proximité : l’avis de l’ADEME

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L’ADEME passe les circuits courts au crible de l’environnement
Le lien entre circuits courts et environnement n’est donc pas si évident. Selon l’ADEME, il faut étudier l’ensemble du cycle de vie de l’aliment (production, transformation, conditionnement, transport, etc). A cela s’ajoute les impacts énergétiques, climatiques et les impacts sur l’eau et la biodiversité. Aujourd’hui, peu d’études compactent ces données.
Les circuits courts présentent plusieurs points forts qui méritent d’être mis en avant :
La soumission des productions françaises aux règlementations nationales et européennes qui sont parmi les plus exigeantes au monde,
Une agriculture périurbaine maintenue peut limiter l’étalement urbain et ainsi préserver la qualité de sols fertiles,
La recherche d’une certaine autonomie alimentaire, en produisant localement une partie des besoins, sécurise les approvisionnements, soutien l’économie locale et évite la délocalisation des impacts (réduction des déchets car peu de conditionnement et d’emballages).
Mais il existe aussi de nombreux points de vigilance :
  • La plupart des exploitations pratiquant les circuits courts sont de petite taille et sont inscrites dans des logiques proches de l’agriculture biologique, certaines mêmes sont labellisées bio. De ce fait, elles sont souvent moins productives qu’une exploitation plus intensive qui elle aura mieux optimisé les intrants rapportés à la tonne de matière produite.
  • Le respect de la saisonnalité des produits est aussi important. Ainsi, des aliments produits localement hors saison sous serre consommeront plus d’énergie et rejetteront plus de gaz à effet de serre que des produits importés cultivés en plein air (même en incluant le transport).
  • Quant au transport, grand producteur de CO2, il nécessite une bonne logistique. Ainsi un transport de marchandises optimisé sur de grandes distances s’avère plus respectueux de l’environnement que des petits trajets effectués dans des camionnettes peu remplies et revenant à vide. Pour sa part, le consommateur peut être amené à se déplacer davantage en cas de dispersion des points de vente. Il apparaît donc nécessaire d’organiser la distribution au plus près du client final – livraison de panier sur le lieu de travail, regroupement des points de distribution (sur un marché ou dans des points de vente collectifs) – afin de proposer une offre large sur un unique point de vente.
En résumé, la diversité des circuits courts de proximité et le manque d’études sur le sujet ne permettent pas d’affirmer qu’ils présentent systématiquement un meilleur bilan environnemental que les circuits longs.
Plus de proximité ne signifie pas nécessairement moins d’émissions de gaz à effet de serre si les moyens de transport sont inadaptés, si la logistique est insuffisamment optimisée.
Selon l’ADEME, les circuits courts de proximité doivent permettre de répondre autant que possible localement à une partie des besoins alimentaires de la population d’un territoire et sont, en ce sens, complémentaires des circuits longs.
SOURCE : themavision

Rural Development In Action’ Published

The new ‘RDP in Action’ guide, has been published by the Rural Network NI and includes a range of projects and initiatives which have been implemented under the themes of Farming & Food, Environment & Countryside and Rural Life.Comprising 50 projects which have been implemented under the current programme it also includes examples of how rural development funding is supporting rural life in the south of Ireland, Britain and Europe.

To download a copy of the publication please click here.

Aeiraland cultiva las primeras trufas gallegas

AeiraLand es la primera empresa de Galicia y del Noroeste de España dedicada a la producción y comercialización de trufas. Su creación responde a un proceso que empezó como una investigación sobre la producción de este tipo de alimento en la comunidad gallega.
En la actualidad, y bajo la marca “Trufa Negra Atlántica”, la empresa ofrece variedades procedentes del arco atlántico, recogidas desde el sur de Portugal hasta el País Vasco. Debido a la inexistencia de tradición trufera en estas zonas, las trufas atlánticas son las más desconocidas, sin embargo, poseen un aroma más marcado que las más famosas de las áreas mediterráneas. Como resultado de un proyecto de investigación, AeiraLand ha realizado plantaciones experimentales en la montaña lucense y en zonas de la provincia de Ourense, con el objetivo de poder lanzar al mercado, en un futuro próximo, las primeras trufas gallegas del mundo. Existen varias zonas del territorio gallego, especialmente asociadas a las montañas de O Courel, que tienen un alto potencial como área de producción.
Hasta la fecha, se han plantado 10 hectáreas en la provincia de Lugo, y una pequeña parcela en Ourense. Para ello, se han utilizado distintas especies de árboles (encinas, robles, castaños y pinos) micorrizados, con diferentes especies de trufa (Tuber Melanosporum, Tuber Aestivum y Tuber Borchii). Las condiciones de los suelos y el clima de los espacios en los que se encuentran las plantaciones favorecen la intensidad de su aroma y sabor.

Mas Informacion y Fuente: Revista de Innovacion

Plymouth’s pioneering local food project

Plymouth City Council logo "Coat of arms&...

Plymouth City Council logo “Coat of arms”. Plymouth City Council . . Retrieved 2008-09-02 . (Photo credit: Wikipedia)

A city-wide food project in Plymouth is set to be a shining example for the rest of the UK on sustainable food sourcing in urban areas. The Plymouth Food Project aims to help make Plymouth Britain’s first ‘Sustainable Food City’.
As part of this initiative The Plymouth Food Procurement Project is supporting local producers to supply fresh fruit and vegetables into Plymouth’s schools and hospitals. The project is led by the Soil Association and The Barefoot Partnership Ltd and involves a city-wide partnership of public sector organisations including Plymouth City Council, University of Plymouth and NHS Plymouth.
Plymouth’s Food Charter, launched in February this year, aims to promote a thriving economy, health and well being, resilient and close knit communities, life long learning and skills, and a reduced eco footprint. Over 30 Plymouth-based organisations are now signed up to help deliver these aims, these include; Transition Plymouth, Riverford Organic Vegetables, National Marine Aquarium, Gribble’s Butchers, Tamar View Fruiterers and Stiltskin Theatre Company.
The food and drink sector employs nearly 250,000 people in the South West and makes up 8% of total economic output. Food and drink is the largest manufacturing sector, largest retailing sector and is a key tourist attraction, accounting for one third of visitor spending.
Traci Lewis of the Soil Association, coordinator of Plymouth Food Project, said:
“This is a truly pioneering project which could provide the blue print for sustainable cities across the UK. It’s a winner for everyone involved. Not only do the residents of Plymouth get more fresh, tasty, good quality local food on the menu, the increase in the amount of locally produced food and drink sold into Plymouth’s public sector is great news for a thriving local economy and the local farmers, growers and food businesses who supply the produce.”
Visit www.foodplymouth.org to sign up to the Food Charter and find out more.
For full Plymouth Food Procurement project report and case studies visit www.southwestfoodanddrink.com

Liverpool eatright

Liverpool waterfront

Liverpool waterfront (Photo credit: djmcaleese)

Food Champion Application: Improving community diet and nutritionLiverpool City Council and PCT have created the ‘Eatright Liverpool’ project to help takeaway businesses and restaurants offer healthier dishes by suggesting ways to reformulate popular meals and by identifying inherently more healthy options.
Currently working closely with Liverpool John Moores University (in the research phase) on recipe development and evaluation, this ongoing project will also provide training for catering staff on food hygiene and nutrition. The provision of nutritional software for businesses to assess the nutrition content of their dishes is also being explored. If the research proves successful, participating establishments promoting the nutritionally improved meals will be entitled to display the ‘Eatright Liverpool’ Award Certificate.
Liverpool City Council Trading Standards Department (TSD) analysed 300 takeaway meals for various nutritional parameters. Many meals had excessive amounts of salt, fat and calories. One meal was found to contain nearly 5 times the RDA of salt for an adult (6g).
A study –“Survey of Food Habits and Attitudes in Liverpool” commissioned by Liverpool Primary Care Trust (Jon Dawson Associates, 2007) found that, of the residents interviewed, 39% eat takeaway meals or fast food once or twice a week. Importantly, 45% of the younger age groups (20-24 year olds) eat from these outlets once or twice a week. At these levels, takeaway food has become established as a regular part of the diet for Liverpool residents and as such plays a major role in public health. A comprehensive Literature Review (as yet unpublished) of 164 research and academic papers undertaken by Liverpool John Moores University (LJMU) for TSD resulted in a number of recommendations for further research to include
•A better understanding of the consumer –nutrient environment
•An understanding of the geographical provision of takeaway food in the city
•A consideration of points of purchase intervention – nutritional labelling or signposting
•Nutritional education for businesses and consumers
•Recipe development and reformulation to produce healthier options of popular meals
•Incentives or awards to engage businesses

For more information, please visit FOOD VISION

The Plymouth Food Charter

Good food is vital to the quality of peoples’ lives in Plymouth. By promoting healthy and sustainable food as part of a thriving food economy, the Plymouth Food Charter aims to improve health and wellbeing for all and to create a more connected, resilient and sustainable City. Signatories to the Charter – which include public, private and community partners – are committed to promoting the pleasure and importance of good food to help create a vibrant and diverse food culture. We will work together to increase both the demand and supply of delicious and affordable, fresh, seasonal, local and organic food throughout Plymouth in order to achieve:
  • A thriving local economy
  •     Encouraging a greater number and diversity of food enterprises and jobs, making the most of Plymouth’s rich land and sea resources.
  •     Sourcing healthy and sustainable food from local producers and suppliers, keeping value within the local economy.
  • Health and wellbeing for all
  •     Raising awareness of the importance of a nutritious, balanced diet and improving the availability of affordable healthy food.
  •     Providing a wide range of community growing and other food-related activities to improve physical and mental health for people of all ages
  • Resilient, close-knit communities
  •     Promoting and celebrating the food and culinary traditions of all cultures  through a variety of public events, such as Plymouth’s Flavourfest.
  •     Supporting local and city-wide food  initiatives that bring communities  together and help them to improve their neighbourhoods.

    Plymouth Hoe

    Plymouth Hoe (Photo credit: Arcturus Aldebaran)

  • Life long learning & skills
  •     Giving everyone the opportunity to learn about good food – how to grow it, how to cook it, how to eat it and how to enjoy it.
  •     Inspiring and enabling organisations such as schools, hospitals,  businesses and other caterers to transform their food culture.
  • A reduced eco-footprint
  •     Supporting food production that protects wildlife and nature; reducing food miles, packaging and waste; and increasing composting and recycling.
  •     Maximising the use of greenspace and brownfield sites in and around Plymouth to produce food for local people.

More info HERE