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Ernährungsrat StadtRegion Stuttgart Food Policy Council StadtRegion Stuttgart eV), Acronym ERS, is a young association, founded in 2021 and committed in building networks for interdisciplinary approaches for food system transformation. ERS uses different tools of public relation, information & education. The main areas of activity are: regional and ecological food; creating sustainable local food chains; democracy in food systems; good and climate friendly food; caring of municipal soils & greener cities, and more urban gardening. The council promotes through several activities’ the local bio- economy, local agricultural exploration, regional and ecological food supply and community vegetable gardens.

Humus: paving the way for Europe’s transition to healthy soils, increasing awareness and understanding the importance and value of soil health in local communities.

Cultivation & direct marketing: Small agricultural and gardening businesses in the region are to be strengthened in order to give citizens more opportunities to buy regionally and ecologically produced food, as an alternative “food systems”. An important topic here is the cultivation and marketing of regionally produced pulses such as lentils, chickpeas and bean seeds.

Edible city: create areas for the cultivation of vegetables close to the city, protecting them from the grey infrastructure.

Local food strategy: Kick-off event “A food strategy for the Stuttgart city region”, Oct. 25. 2023.

53 representatives from agriculture, alternative farms, processing, trade, science, organic associations, social and neighbourhood projects, the kitchen management of LBBW Gastro Event and Mercedes Benz as well as some representatives of Stuttgart city council took part in the event “A food strategy for Stuttgart”.

The meeting kicked-off with a moderated “cookery event” and a communal meal of delicious legume dishes. Three kitchens (AEB Stuttgart, Supp_optimal / Bürgerstiftung Stuttgart / Vector-Stiftung by Traube-Tonbach and Team LBBW Gastro-Event) explained the advantages of regional and organic food offerings.

Food points: offering the opportunity for consumption-free encounters, gardening and experiencing food culture in the communities. In the future, new “food points” can also be a place to buy inexpensive regional food and to meet allies.

Catering & gastronomy: catering at parties and company events, offer opportunities for contact with regional and sustainably produced food, promoting tasty regional and ecologically produced products.

An action for information & education was held in October 2023: “More pulses on the menu!” – Information campaign organised by the Nutrition Council Stuttgart team in the LBBW staff restaurant with about 1.200 guests daily.

How can I ensure that my CO2 footprint does not become unnecessarily large in my everyday life? LBBW Stuttgart kicked of f the LBBW Climate Action Week on 16 October. In addition to heating, mobility and construction, nutrition and the cultivation of food play an important role in climate protection. On Tuesday 17 October, the team from LBBW-Gastro Event GmbH and the Stuttgart CityRegion Food Council got involved with a campaign in the LBBW staff restaurant at Stuttgart main station.

If our farmers and gardeners in the Stuttgart city region grow more beans, lentils, chickpeas and other pulses in future, we will be helping to protect the climate and improve the soil. However, this requires secure sales opportunities. For example, in canteens and company restaurants. With tasty recipes, we can also reduce meat consumption, which has a major impact on the climate. Here are two legume recipes that we have prepared for the campaign.

Climate protection: promotion of climate-friendly diets that ensure high savings in greenhouse gases, through the reduction of meat consumption, possibly even eating a full vegetarian or even vegan diet, reducing the climate impact by up to a quarter.

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