Living Lab SAIL
Navigating towards a sustainable food supply
The Challenge
Events, while providing entertainment and fostering a positive social environment, contribute to negative impacts through energy, materials, food, water, and waste. As mini-societies, events face sustainability challenges that parallel broader societal contexts, necessitating a shift toward a more sustainable event industry. Recognising events as catalysts for sustainable urban development, it is imperative to capitalise on their potential to inspire positive change among visitors and stakeholders. An important aspect of this involves minimising the environmental impact of food at events and striving for a more sustainable food supply system.
33% of all emission globally is caused by food (1).
SAIL is a major event held every 5 years in Amsterdam, since 1975. For 5 days, monumental tall ships sail through the waters of Amsterdam (4). The event has an international character, as ships from all over the world travel to Amsterdam to take part in the parade through the North Sea Channel. The visitors of this event are as international as the ships that partake. Because of the COVID pandemic in 2020, SAIL was cancelled, the organisation started to explore how SAIL could have a lasting impact beyond its traditional five-day format ​(5).
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ABOUT SAIL
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SAIL has come up with a comprehensive impact agenda, based on three main pillars: inclusion, sustainability and talent development (6).
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With regard to sustainability, SAIL identified the following five themes; energy, materials, food, water, and transport. SAIL aims to be climate neutral and circular by 2030. Therefore, SAIL wants to take the first steps towards these ambitions during their event in 2025. This includes achieving a more sustainable food supply system at the event. However, realising this ambition is challenging...
SAIL's AMBITIONS
Scroll down to learn more about the challenges of achieving a sustainable food supply at SAIL
In order to establish a sustainable food system, it is essential to look further than environmental impact alone. Recognising the interconnected nature of environmental, social, and economic factors, there is a need for SAIL to address the broader spectrum of impacts on society and the economy in its quest for sustainability (7). During our project, we have come up with five key conditions for SAIL to focus on. These conditions are meant to guide SAILs efforts to minimise negative impacts and cultivate the sustainability of its food supply system.
Social impact
Economic impact
SFS*
Environmental
impact
There is a need for a holistic approach...
* SFS = sustainable food system
...that's why SAIL should at least focus on these
CULTURALLY INCLUSIVE
Involves food that resonates with the international character of the event and the city of Amsterdam.
LOCAL via SHORT SUPPLY CHAIN
Several economic actors collaborate in promoting local economic development and maintaining close geographical and social ties among food producers, processors, and consumers (9).
SEASONAL
Food based solely on products made from plants
Food based solely on products made from plants
Food based solely on products made from plants
Involves products that can be grown and harvested from Dutch soil, unheated greenhouses, and plastic tunnels during specific periods (8).
Food based solely on products made from plants
PLANT-BASED
Involves food that is produced with plant-based ingredients.
AFFORDABLE
To ensure socio-economic sustainability, it is important to consider various price ranges, making it possible for everyone to afford a meal at a reasonable cost.
Five key conditions for a sustainable food supply
However, when applying these conditions, dilemmas and obstacles arise...
The identified dilemmas and obstacles
Interested? Hover over a box to learn more!
01
Balancing sustainability requirements for caterer and financial feasibility
Finding the delicate balance between restrictions for caterers to reach sustainability ambitions and ensuring revenue for caterers.
02
Plant-based food might be less affordable than traditional food options
Many people favour indulgent food, this is often cheaper than plant-based alternatives. This limits the incentive for caterers to offer healthy, plant-based options.
03
Culturally inclusive food might be less affordable than traditional food options
There is often a need for unique ingredients. The authenticity of these ingredients contribute to the richness of the cultural dishes, but they can also increase the overall cost of preparation.
04
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Desirability of meat substitutes
Plant-based substitutes are often more expensive than traditional meat, and not necessarily more healthy or sourced locally.
05
There are many communication strategies with different effects on visitors and stakeholders, and SAIL needs to choose a strategy based on their vision.
Communication strategies of a sustainable food supply
06
Consumers might not prefer plant-based food
Caterers offer food based on customer preferences and they often favour indulgent food over plant-based food. People tend to choose meat more often when dining out.
07
Local and seasonal products are not inherently sustainable
Seasonal food is not always the more sustainable choice. Factors like last-mile transport, farming practices, energy usage, and packaging need to be considered.
08
Scalability of local /seasonal/
short supply food
The scalability of local products in the Netherlands encounters obstacles. Short supply chains, while promoting locality, might struggle to meet demands. Additionally, short supply chains increase costs.
09
Lack of Data
The lack of data from past editions makes it hard to forecast consumer behaviour. Additionally, the wants and needs of customers has changed since the last edition in 2015.
10
Communication of SAIL's vision and related actions
SAIL needs to set their ambitions and communicate them to their partners to stimulate actions based on their vision.
11
Lack of policies for sustainable food supply
The ambitions need to be translated into policies to ensure reaching the envisioned goals.
12
Lack of collaboration between stakeholders
SAIL cannot create a sustainable food supply alone. They need strong collaborations with different stakeholders and figure out who is responsible for specific tasks.
Sources
1. Crippa, M., Solazzo, E., Guizzardi, D., Monforti-Ferrario, F., Tubiello, F.N., & Leip, A.J.N.F. (2021). Food systems are responsible for a third of global anthropogenic GHG emissiosn. Nature Food, 2(3), 198-209
2. Food For Thought [Exhibition]. (2023-2024). Scheepvaartmuseum, Amsterdam, The Netherlands. https://www.hetscheepvaartmuseum.com/whats-on/exhibitions/food-for-thought
3. Project Drawdown: Table of solutions. Scenario 1. Retrieved from https://drawdown.org/solutions/table-of-solutions (via the Fork Ranger app)
4. SAIL Amsterdam. (2020, 20 juni). Stap aan boord van de 10e editie van SAIL. SAIL. https://www.sail.nl/
5. SAIL Amsterdam (2023). Sustainable SAIL Strategy 2023-2025.
6. SAIL Amsterdam (2023). Sustainable SAIL Strategy 2023-2025.
7. FAO. (2018). Sustainable food systems (CA2079EN/1/10.18).
8. Voedingscentrum (n.d.). Wat zijn seizoensgroente en seizoensfruit?. Retrieved from https://www.voedingscentrum.nl/nl/service/vraag-en-antwoord/gezonde-voeding-en-voedingsstoffen/wat-zijn-seizoensgroenten-en-seizoensfruit.aspx
9. SmartChain – Smart solutions in short food supply chains. (n.d.). Eufic. https://www.eufic.org/en/collaboration/article/smartchain-smart-solutions-in-short-food-supply-chains