Auteurs: Alexia Chifor, Carine Reijmers, Elpiniki Thrasyvoulou, Sahir Dhanani Enarth & Tom Heitland.
The University’s Guide to Local Food
Infograpic - Computational Social Science
Identifying food production as one of the major contributors to climate change, our project aimed to explore how we could improve the food system in place. Initially, our approach was to consider that sourcing food locally may be more environmentally friendly, but upon further research we found that a local food system is not always synonymous with increased sustainability. We formed our research question to be “How is the local approach to sustainability at the UvA perceived by food system stakeholders?” By focusing on the consumer end, we identified a lack of available information on the sustainability of local food, convenience, and accessibility to be the most influential problems. To tackle these problems, we suggest increasing the accessibility and convenience of sustainable local food. To identify local food that is also sustainable, transparency in the food system of Amsterdam is required. For this, we suggest a monetary incentive for farmers to collect and share data on their produce and make the data available to consumers enabling them to make more informed and sustainable food choices.
Image credits
Header image: iColorpalette - Groen
Icon image: The University’s Guide to Local Food - Alexia Chifor, Carine Reijmers, Elpiniki Thrasyvoulou, Sahir Dhanani Enarth & Tom Heitland