Location: Utrecht, Netherlands
City population: 315,851
Project duration: 2013 - ongoing
Project cost: Unknown
Financing source(s): Public local authority's budget, Funds provided by non-governmental organization, Private Foundation, Other

Food for Good

Food for Good

Food for Good is a community garden in which citizens and disadvantaged groups work together to grow healthy crops in a sustainable way [1,5,6,7]. Thereby, it promotes social cohesion in the neighborhood and sustainable agriculture. It also contributes to social equity as crops are grown for the food bank which provides food for homeless and low income citizens. Food is also sold to local people and a 'social' restaurant [5-7].

Urban setting

  • Allotments and community gardens
    • Community gardens
    • Horticulture

Key challenges

  • Green space, habitats and biodiversity (SDG 15)
  • Health and well-being (SDG 3)
  • Regeneration, land-use and urban development
  • Social justice, cohesion and equity (SDG 10)
  • Sustainable consumption and production (SDG 12)

Main beneficiaries

  • Citizens or community groups
  • Disadvantaged groups
Project objectives
The main goal is to create sustainable integration of citizens, which includes: Social cohesion as citizens and vulnerable groups including homeless people, addicts and people with psychiatric disorders work together and crops are grown for a community restaurant that supports social inclusion [6] Sustainable agriculture as the principles of organic agriculture are applied, for example plant species are planted that attract insects that protect the crops from invasive plant and animal species. [4] Education by means of trainings, workshops and tours through the garden [1] It also indirectly supports human health and wellbeing as healthy crops are grown [7] and social equity as crops are grown for the food bank (Voedselbank Utrecht)
Implementation activities
Growing sustainable crops Providing training, workshops and tours Organizing events, special events for disadvantaged groups Renting the garden house for activities Selling harvest to local people and the restaurant and donating food to the food bank [1, 4]

Type of initiating organisation

  • Public sector institution (e.g. school or hospital)
  • Non-government organization / civil society

Management set-up

Led by non-government actors

Participatory approaches/ community involvement

  • Co-planning
  • Crowd-sourcing/Crowd-funding/Participatory bdget
  • Dissemination of information and education
  • Consultation (e.g. workshop, surveys)
  • Joint implementation (e.g. tree planting)
  • Co-management/Joint management
Details on the roles of the organisations involved in the project
The project was initiated by a health care facility (Zorgbrug) and an NGO (Stichting De Wending). Partners in the project are health care institutions (Vecht en Ijssel, Axion Continu), an NGO (Doenja Dienstverlening), a community team, a restaurant (Resto Van Harte), the food bank, a restaurant, citizens and the municipality of Utrecht [1,2,3]
Project implemented in response to ...
... an EU policy or strategy? No
... a national policy or strategy? No
... a local policy or strategy? No
Expected impacts
  • Environmental quality, including air quality and waste management
  • Green space, habitats and biodiversity (SDG 15)
  • Health and well-being (SDG 3)
  • Regeneration, land-use and urban development
  • Social justice, cohesion and equity (SDG 10)
  • Sustainable consumption and production (SDG 12)
Details on impacts and indicators used The community garden can be viewed as providing green space and positively contributes to environmental quality [1] One of the main goals of the community garden is that they increase social cohesion, prevent social inclusion and contribute to social equity by means of allowing citizens and disadvantaged groups to participate in the garden by organizing special events for disadvantaged groups, tours for anyone who is interested in learning about Food for Good and because the food is produced not only for sale, but also for the Food Bank which provides food for disadvantaged and low-income groups and to restaurant Van Harte which also supports disadvantaged groups. [1,7] As healthy food is produced in a sustainable way, Food for Good contributes to health and wellbeing and sustainable production and consumption. [1]

Presence of formal monitoring system

No

Presence of indicators used in reporting

No

Presence of monitoring/ evaluation reports

No

Availability of a web-based monitoring tool

No
  • Food for Good (2015)
    Food for Good (2015)
    License: 
    Hans Pijls (http://www.foodforgood.nl), retrieved 08/24/2018
  • Food for Good (2016)
    Food for Good (2016)
    License: 
    Hans Pijls (http://www.foodforgood.nl), retrieved 08/24/2018

 

Disclaimer: The data collection was carried out between June and August 2017, the information presented has not been updated afterwards.