T 5.2 | First Updated Version of the Communication and Dissemination Plan D 5.7

1 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 DELIVERABLE 5.7 ICLEI ES 29/02/2024 FIRST UPDATED VERSION OF THE COMMUNICATION AND DISSEMINATION PLAN Ref. Ares(2024)1567218 - 29/02/2024 2 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 PROJECT ACRONYM: FoodCLIC PROJECT NUMBER: 101060717 WORK PACKAGE NUMBER AND TITLE: WP5 – Communication, dissemination and exploitation LEAD BENEFICIARY: ICLEI ES WORK PACKAGE LEADER: ICLEI ES RELEVANT TASK: Task 5.2 – Communication and dissemination (M1-54) DISSEMINATION LEVEL: PU - Public DUE DATE (MONTH): 18 VERSION: 2.0 3 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 TABLE OF CONTENTS 1. Background ........................................................................................................................................ 4 2. Basics ................................................................................................................................................. 5 2.1 Branding ..................................................................................................................................... 6 2.2 Branding applied: examples ...................................................................................................... 7 2.3 Monitoring .................................................................................................................................. 8 2.4 Gender ...................................................................................................................................... 13 2.5 Ableism ..................................................................................................................................... 13 2.6 Terminology.............................................................................................................................. 14 2.7 Local languages and translation............................................................................................. 21 2.8 Key messages .......................................................................................................................... 22 3. Target Audiences ............................................................................................................................. 29 4. Tools and Channels ......................................................................................................................... 30 4.1 Channels ................................................................................................................................... 31 4.1.1 Website ............................................................................................................................. 31 4.1.2 Social Media ..................................................................................................................... 32 4.1.3 Media ................................................................................................................................ 35 4.1.4 Newsletters ....................................................................................................................... 35 4.1.5 Events ................................................................................................................................ 36 4.1.6 Clustering & Multipliers .................................................................................................... 38 4.1.7 Scientific dissemination .................................................................................................. 39 4.2 Tools ......................................................................................................................................... 39 5. Key Products .................................................................................................................................... 40 . 4 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 First updated version of the communication and dissemination plan A revision of the first version of the FoodCLIC Communication and Dissemination Plan (D5.2, submitted in 2023) led to the creation of this document, which constitutes the ‘First updated version of the communication and dissemination plan’ (D5.7). A ‘History of Changes’ that contributed to the creation of the updated version can be found in Annex 1. A second updated version (D5.10) will be provided in project month 36. 1. BACKGROUND FoodCLIC: FoodCLIC will bridge connections between information, planning and food policy processes to contribute to the European Green Deal priorities, the Farm-to-Fork strategy and the EU's Climate ambition for 2030 and 2050 as well as the Food 2030 Agenda. Stakeholders’ engagement in food systems governance, will be increased through the creation and enhancement of Food Policy Networks (FPNs) that work with Living Labs (LLs), and long-term involvement of Higher Education Institutes (HEIs) and Research Organizations (ROs). The project uses an innovative and integrated framework (the CLIC) to guide policy-, planningand practice-based interventions in urban food environments (and associated urban food systems) that deliver sustainability Co-benefits, establish spatial Linkages between rural and urban areas, Include all food stakeholders, and build Connectivities with other relevant stakeholders and policy fields outside the food domain. In practice, FoodCLIC will conduct more than 30 interventions in local food environments and interrelated food systems, support and foster the development of integrated food policies and food-sensitive planning frameworks across at least 45 European cities and towns in order to establish strong interfaces between science, policy and practice. The project will also develop the first network of Higher Education Institutes committed to the sustainability of urban food systems. The project will establish a Food Policy Network platform and a Knowledge Hub. FoodCLIC – Communication & Dissemination: The communication and dissemination of the project will support FoodCLIC to realise these ambitions by raising awareness about the topic, sharing project findings and engaging the target audiences to utilise the project's outputs. In this sense, this document, the FoodCLIC Communication and Dissemination Plan, outlines the project’s approach to communication and dissemination action. The aim of this plan is to guide 5 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 project partners in their efforts and to steer relevant communication and dissemination actions of all members of the project consortium. Therefore, this document provides its readers with: • information on FoodCLIC’s main target audiences, • key messages for external communications, • guidelines on FoodCLIC’s visual identity and the acknowledgement of the EU funding, • indicators of how communication and dissemination activities will be monitored. FoodCLIC – Broadening, Exploitation & Advocacy: The ‘Broadening plan on extension city-regions’ (D5.6) developed at M16 complements this plan. The Broadening plan facilitates the sharing, dialogue, translation and context-based adoption of good practices and lessons learned with eight additional city-regions. Furthermore, it supports transferability and replicability of FoodCLIC outputs in eight additional city-regions. Broadening activities, including peer-to-peer exchanges, will be highlighted in communication and dissemination events. The Broadening city-regions will join the FoodCLIC network in order to gain support for developing a vision and strategy for food system work in their city-region and visibility for local measures and strategies. In turn, the consortium will expand its impact through the Broadening city-regions. The ‘Exploitation Plan’ (M9, D5.4) was developed to make FoodCLIC’s results usable for a wide range of stakeholders. The FoodCLIC process, outlined in the Broadening plan (D5.6), will also be considered as an exploitable result of the project. Communication and dissemination activities are aligned with the project’s ‘Advocacy plan for interaction with higher level authorities” (D4.1), coordinated by ICLEI ES as Task 4.2 leader. FoodCLIC’s advocacy pitches and talking points contribute to the overall KPIs defined in this plan. Similarly, the advocacy messages are integrated into the communication and dissemination measures and channels. 2. BASICS In general, communication activities will convey key messages about FoodCLIC’s results and provide information on its structure, objectives, mission and the partners involved. Dissemination activities will share more in-depth lessons from the mapping of FPNs (WP2), the real-life interventions (WP3), the training and monitoring activities (WP1) and the analysis of the replication potential of integrated food policies (WP4) to facilitate the spread of FoodCLIC’s best practices and solutions (WP4-5). 1 Content management and distribution will take place throughout the 1 See also European Commission, “Communication, dissemination and exploitation – What is the difference and why they all matter?” 6 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 duration of the project to maintain a high level of attention. News items, articles and social media posts will be regularly produced and distributed through the project and partner channels. 2.1 BRANDING Branding, i.e. the visual identity for FoodCLIC was developed by project month 4 (December 2022), with the designer commissioned by an external contractor. Key element of the FoodCLIC visual identity is the FoodCLIC logo (see figure 1). The logo goes along with a defined colour scheme and assigned fonts, creating a brand concept with recognition effect. Apart from that, the branding entails logo variations, templates for (Microsoft) Office applications, templates for leaflets, posters and other dissemination materials, social media visual templates, simple visuals and animated icons for use and website elements. Project partners are asked to adhere to these brand elements in external communications, i.e. when creating public documents, graphic material etc. Additionally, Article 17.2 of the Grant Agreement obliges all members of the project team to acknowledge the EU support received across all communication and dissemination activities of the beneficiaries related to the action. Figure 1: FoodCLIC logo Detailed and easy to use guidelines for project partners on how to apply and adhere to the FoodCLIC visual identity and on how to acknowledge the EU funding correctly and visibly by displaying the European flag (emblem) and funding statement were provided in a separate guiding document, the “FoodCLIC Design Style Guide”, for project partners and relevant external stakeholders in the month of December 2022 (project month 4). Project partners with access to the project internal SharePoint area, can access the Style Guide here. Complementarily, the European Research Executive Agency provides further instructions that can be accessed here. 7 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 2.2 BRANDING APPLIED: EXAMPLES The materials listed below have been created and serve as examples for project partners. All materials were made available to the project partners on the project's internal SharePoint platform. Project partners with access to the project internal SharePoint area, can access the files by clicking on the provided link. Figure 2: Branding applied, examples Roll-up banner: view here Microsoft Office Templates: view here Posters: view here Project Presentation: view here Infographics / Visualizations: view here Handouts, leaflets and flyers: view here Project business cards: view here CLIC icons: view here 8 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 2.3 MONITORING KPIs (Key Performance Indicators) were defined to facilitate performance tracking and monitoring of accomplishments in the area of communication and dissemination. All KPIs are listed in the table below and repeated in the relevant section of this document. Additionally, the table below prepares for the reporting to the European Commission, by providing further information on each KPI. To better oversee each project partner’s contribution to each of these KPIs and to keep track of all partners’ dissemination and communication activities and efforts, an online tracking tool is provided by ICLEI Europe (ICLEI ES). All project partners are requested to contribute to FoodCLIC’s overall communication and dissemination efforts and to report on their activities through the provided tool. Column “Tracking” of the table below provides helpful indications for the project partners of how the provided tracking tool should be used for documentation purposes. ICLEI ES will rely on project partners’ inputs and take care of compiling and keeping track of all communication and dissemination efforts to facilitate the reporting to the European Commission. 9 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 KPI Reporting of communication (C) and dissemination (D) activities to the European Commission: TRACKING C D ACTIVITY DESCRIPTION EXPECTED OUTCOME Visual identity Milestone 8, due in month 4, ICLEI ES x Visual identity created and continuously applied The project’s visual identity is defined (by project month 4) and applied by all project partners throughout the entire project duration. FoodCLIC’s visual identity is defined (by project month 4) and applied by all project partners throughout the entire project duration. ICLEI ES will monitor the implementation and application of FoodCLIC’s visual identity and support project partners on an individual basis. Online project website / platform (48+ blogs, 100+ project outputs, audience 1,000,000+) D5.3, due in month 7, ICLEI ES x Set-up of the FoodCLIC project website D5.3, due in month 7, ICLEI ES ICLEI ES will set up the project website and make it accessible online. The (initial version of the) project website is online by project month seven. Verification through D5.3. x Maintenance of the FoodCLIC project website, including regular publications, e.g. of web articles, project results and news items. ICLEI ES takes care of the website maintenance with the aim of increasing the project’s visibility and providing visitors with up-to-date project information. At least 48+ blogs and 100+ project outputs will be published on the project website. Through the regular publication of content (48+ blogs and 100+ project outputs) on the project website, an audience of > 1,000,000 stakeholders will be reached. The website will be left online as a repository after project end (unmaintained). ICLEI ES will manage and maintain the project website, and monitor the achievement of this KPI. FoodCLIC Social Media accounts (200+ posts on Facebook, Twitter, LinkedIn etc.; audience 80,000+) x Set-up of the central FoodCLIC Social Media accounts ICLEI ES will set up the central FoodCLIC Social Media account(s). The FoodCLIC Social Media accounts for central communication are defined and launched. The central FoodCLIC Social Media accounts will be set up and managed by ICLEI ES. ICLEI ES monitors the achievement of these KPIs. Project partners are requested to report on their FoodCLIC-related communication activities on Social Media by selecting “Type of activity: Social Media” and submitting additional information in the provided fields of the tracking tool. x Regular publications on the central FoodCLIC Social Media accounts ICLEI ES maintains the project’s social media channel(s) with the aim of increasing the project’s visibility and providing its network with up-to-date project information and insights. Through regular publications of content on FoodCLIC’s central Social Media channels (at least 200 posts on Facebook, Twitter, LinkedIn, Mastodon, YouTube or similar), an audience of > 80,000 stakeholders will be reached (measured in impressions). 16 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 A key assumption of FoodCLIC is that, (if properly supported by thoroughly integrated food policies and food-sensitive planning frameworks,) positive changes in the urban food environment can have equally positive repercussions for the wider city-region food system and vice versa.10 (urban, local) Food environment The glossary11 in the Grant Agreement lists the term “food environment” and more specified terms, such as “retail food environment”, “hospitality food environment”, “institutional food environment”, and “agri-food environment”. Wherever possible, please try to use more commonly known expressions, such as “food retail (sector)”, “hospitality sector” or simply “restaurants” etc. or try to be more precise by using the term “urban food environment”. In FoodCLIC, we are often referring to six specific neighbourhood food environments: agri-food (gardens), hospitality (takeaways), retail (supermarkets), community (foodconsumer cooperative), institutional (school canteen), wild (berry bushes). Food Policy, Food Policymaking and Integrated Food Policy ‘Food policy (-making)’ describes the area of public policy concerning how food is produced, processed, distributed, purchased and provided. Food policies are influencing the food system(s) and the agriculture system(s), ideally with a view to their influence on sustainability, the environment, human health and socio-economic aspects. By using policy instruments (e.g. laws and (tax) regulations, (urban) land-use planning, investments and subsidy schemes, communication strategies, covenants, etc.), food policies can affect the supply or prices of food products, their safety and nutritional composition, or the information consumers receive about food, which in turn influences the consumers’ food choice(s) and, ultimately, the nutritional quality of their diets, i.e. the human health. The goal of a food policy is to have a safe, wholesome, nutritious, culturally appropriate food (supply) that is economically accessible for everyone, and available in adequate amounts to promote health, prevent dietary deficiency, and reduce other diet-related diseases. FoodCLIC aims at creating a positive impact through the development of (integrated and evidence-based) food policies, i.e. policies, which build on state-of-the-art scientific knowledge and experiential knowledge and which deal with food production, processing, distribution and provision, taking into account a food system’s influence on sustainability, the environment, human health as well as socioeconomic aspects.” Integrated food policies acknowledge the interdependencies between food concerns and other relevant policy domains, and “work along the four pillars of the project’s CLIC framework to (i) realize sustainability Co-benefits, (ii) establish Linkages between urban and rural areas, (iii) Include all relevant food system stakeholders, and (iv) build Connections between food and other policy domains.”12 “FoodCLIC’s development of integrated urban food policies builds upon evidence 10 Grant Agreement, Annex 1, Part B, p. 15 (PDF-p. 126) 11 Grant Agreement, Annex 1, Part B, p. 4 (PDF-p. 115) 12 Grant Agreement, Annex 1, Part B, p. 4 (PDF-p. 115) 17 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 generated through real-life interventions.”13 Food-related policies From Deliverable 2.2: “Policies that engage with food (i.e., policies that mention food) but not as the main focus. Instead, their main focus might be climate, health, etc.” Food Policy Network A ‘Food Policy Network’ is an organisational framework that represents multiple stakeholders and that is either sanctioned by a government body or exists independently of a government. A FPN facilitates interdisciplinary exchange and active involvement of multiple stakeholders, such as decision makers and interested parties from the fields of food sourcing, processing and supply, politicians/ policy actors and public planning representatives, with a specific focus on the inclusion of food-deprived and vulnerable communities, as well as of municipal, regional and national government authorities with the capacity to effect changes in the urban food environment and the wider food system of a city, county, state, tribal, multicounty or other designated region. Through the Food Policy Networks, FoodCLIC will work closely with the 45 cities and towns belonging to the eight city-regions. A Food Policy Network will be founded and/ or strengthened in each of FoodCLIC’s eight city-regions to formulate an integrated food strategy with the objective to have a safe, wholesome, nutritious, culturally appropriate food (supply) that is economically accessible for everyone. Combined with the learnings generated through real-life interventions, this strategy will provide the foundation for the development of evidence-based and integrated urban food policies as well as urban planning frameworks, which include food concerns and acknowledge the interdependencies between ‘food’ and other relevant policy domains. Food-sensitive planning frameworks “At the same time, it is critical that urban planners pay serious attention to the role of (urban) food environments and food concerns in their planning frameworks, given the connections between food and other public goods, such as human and environmental health, wellbeing and sustainability.”14 They need to become foodsensitive. Urban planning frameworks, i.e. strategies, processes and regulations concerning the physical, material or spatial development of an urban area, should always ● … consider and include food priorities/ food concerns. They should be foodsensitive. ● … acknowledge the interdependencies between food concerns and other relevant policy domains and be aware of the role of food in urban planning. In other words: Given that most cities have one planning framework that addresses all domains/ sectors in relation to spatial planning, FoodCLIC is not asking for a planning framework that specifically focuses on food, but for planning frameworks that include food concerns, i.e. that are food-sensitive. 13 Grant Agreement, Annex 1, Part B, p. 18-19 (PDF-p. 129-130) 14 Grant Agreement, Annex 1, Part B, p. 5 (PDF-p. 116) 18 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 CLIC (framework)15 The CLIC is a (normative, innovative, methodological, conceptual) framework, which describes the desired process shape and outcomes of the food system transformation.16 17 In practice the CLIC (framework) constitutes the foundation model of the FoodCLIC project, i.e. provides guidelines for all action taken within the scope of the FoodCLIC project, such as the analysis of good practices, the design and evaluation of real-life interventions in the selected urban food environments, the formulation of integrated urban food policies, and the development of urban planning frameworks. The CLIC (framework) is built on 4 pillars, which can be seen as FoodCLIC’s (4 tangible and interrelated) goals for food system transformation. They are: ● The creation of co-benefits (/ synergies) between social, economic and environmental objectives (of sustainability). ○ Urban agriculture, as an example, creates social cohesion and employment opportunities, reconnects people with nature and increases access to (locally produced) fruit and vegetables. ○ This aspect builds on the understanding that action dedicated to promoting sustainability in a certain sector may impact other parts of a system in a positive (synergy, co-benefit) OR negative (tradeoff) way. ● The establishment of (sustainable) linkages between urban and rural areas, and between land and water. ○ In practice this means that focus should lie on food distribution channels (such as wholesale or farmers markets) that enhance the availability, accessibility and affordability of healthy and nutritious food for all. ● The inclusion of all food stakeholders (including food producers, processors, packagers, retailers, distributors, storage and waste managers, and consumers from different socio-economic groups) and their knowledge, which translates to ‘active and meaningful involvement of all actors in the food system transformation (and in the design and implementation of food policies), including food-deprived and vulnerable groups’. ● Awareness raising for existing connectivities between food and other policy priorities/ systems/ sectors (e.g. health, welfare, housing, transport/ mobility/ energy), as these interactions entail the need for holistic solutions. ○ This means that, for example, food insecurity or food poverty should not be seen as an alone-standing phenomenon. Instead, food insecurities are indicative of underlying socio-economic and environmental problems that require to be addressed holistically. ○ “In urban planning, for example, the allocation of space for food production, distribution and consumption often overlaps and competes with other possible land-uses (including, but not limited to, housing, schools and green infrastructure). Under the guidance of the CLIC framework, FoodCLIC will explicitly seek to build on the interactions between food and other systems and investigate how 15 based on Prof. Roberta Sonnino, University of Surrey 16 The CLIC concept has been derived from the work of Sonnino et al. (2016) on place-based approach in food system transformation (see 17) 17 Sonnino, R. et al (2016): Relationalities and convergences in food security narratives: towards a place‐based approach. Transactions of the Institute of British Geographers, 41(4), pp.477-489. 19 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 these can be made productive, in terms of creating win-win situations”18, e.g. through mixed-use concepts in urban planning. As such, the CLIC (framework) … ● promotes system thinking. ● highlights the relevance of “place” as a relational, multi-scalar and socially produced entity. ● recognizes the multi-dimensionality of food system transformation. ● guides the design of integrated urban food policies and food-sensitive planning frameworks. ● guides all food system actors through the process of food system transformation, building on a broadened and deepened meaning of “integration” being reflected in its 4 pillars/ key dimensions. The CLIC has been derived from the work of Sonnino et al. (2016) on place-based approach in food system transformation. Living Lab Living Labs are virtual and physical spaces, where (members of the city-regions and Food Policy Networks, i.e.) research organizations, inhabitants, companies, public authorities and other stakeholders come together ● … to learn and experiment through so-called real-life interventions. ● … to understand the food system, to design, implement, test, analyse and evaluate research and innovation processes in the form of so-called real-life interventions in real-life communities and settings with the aim to produce learnings and knowledge and to prepare for up-scaling innovation, and with the wider goal of building a policy-relevant evidence-base through learningin-action. Science-policypractice interface Through capacity-building, the learnings and knowledge generated through real-life interventions in its Living Labs, and the close collaboration and relationship building in the Food Policy Networks, FoodCLIC targets the establishment and promotion of strong science-policy-practice interfaces. This is to foster continuous, inclusive, and productive exchanges between urban food policy-makers, urban planners and a wide range of stakeholders, who will be producing, learning, and reflecting on the evidence-base for the development of integrated food policies and food-sensitive planning frameworks (= urban planning that takes into account that ‘food’ interrelates with other (policy) fields, such as health and environment). (Public) (Food) Procurement ‘(Public) (Food) procurement’ is a technical term and its meaning may not be clear to all of FoodCLIC’s stakeholders (e.g. the general public). Therefore, when using it in certain contexts or situations, please explain the meaning of this term. ‘Public procurement’ refers to the purchase by governments or public authorities of specified goods, services and works from external parties.19 The term ‘public food procurement’ describes the process of specifying, buying and providing food to publicly administered spaces, such as canteens. 20 21 18 Grant Agreement, Annex 1, Part B, p. 10 (PDF-p. 121) 19 OECD, Public procurement 20 FoodCorps, From the Source: School Food Procurement 101 21 Slow Food: How can sustainable food procurement help reshaping food systems? 20 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 In simple terms, the procurement process (or purchasing process) includes (amongst other things) collecting information, inquiries, price comparisons, negotiations, decisions, orderings, coordination and communication and payment. Public procurement takes place within a framework consisting of defined laws, regulations and procedures that guide government purchases. 22 Depending on these policy and regulatory frameworks, public (food) procurement (initiatives) can have an influence on: ● what kind of food will be purchased (e.g. local, nutritious, healthy, plant based…) ● from whom it will be purchased (e.g. from local or smallholder farmers, small and medium food enterprises, or women, youth or other vulnerable producers) ● From what type of production it will be purchased (e.g. from organic agriculture) “Considering the extent of the demand for food from the public sector, public food procurement has the potential to profoundly influence different components of food systems (such as consumption and production patterns). It affects a wide range of actors and has the potential to deliver multiple social, economic and/ or environmental benefits to multiple beneficiaries, including producers and consumers and the wider community.”23 The European Commission's Farm to Fork Strategy plans the definition of “minimum mandatory criteria for sustainable food procurement to promote healthy and sustainable diets, including organic products, in schools and public institutions.”24 Food-deprived and vulnerable groups People whose diets are lacking in caloric quantity or nutritional quality (resulting in food safety risks and undernutrition) on account of limited access as a result of local availability, living on low income and/or personal circumstances (e.g. institutionalised persons).25 FoodCLIC aims at the inclusion of all food system actors and people, while ensuring a fair(er) distribution of its project outcomes. Wherever possible, please use the terms “vulnerable groups/ communities/ people” or “food-deprived groups/ communities/ people”, when referring to a group of people with fewer resources. You can also say “people facing systemic barriers”, “people living in food deserts” or “people whose diets are lacking in quantity or nutritional quality due to limited access as a result of spatiality, living on low income and/ or personal circumstances”. When referring to a geographical area, we recommend to use the terms “deprived food regions/ neighbourhoods/ areas (within a city-region)”. 22 Based on FAO (2018): Strengthening sector policies for better food security and nutrition results 23 FAO, Alliance of Bioversity International and CIAT and Editora da UFRGS (2021): Public food procurement for sustainable food systems and healthy diets, Volume 1 24 European Commission, Food Safety, Sustainable food consumption 25 Grant Agreement, Annex 1, Part B, p. 4 (PDF-p. 115) 21 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 Community Supported Agriculture (CSA) From Deliverable 2.2: CSA “means a direct partnership between one or more farmers and the consumers. The latter help to guarantee all or part of the agricultural activity budget, through a pre-financing. They pay in advance their share of the harvest that will take place in the following year, sharing risks and benefits.” 2.7 LOCAL LANGUAGES AND TRANSLATION The FoodCLIC city-regions, with its Living Labs, are located in eight different countries and each aim to involve a broad range of stakeholders with different backgrounds (e.g. research organisations, inhabitants, companies, public authorities). It is anticipated that communication and dialogue with and between these stakeholders on-site will take place in the respective local language, led by the city-regions with materials provided in English by ICLEI ES. Within the project consortium, all city-region research partners have allocated budget for translation. Whenever possible, ICLEI ES provides project partners with easy-to-edit templates in English that can be translated by the project partners. For the purpose of knowledge sharing, project partners are continuously invited to share locally produced materials with the entire consortium. 22 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 2.8 KEY MESSAGES BASELINE Socio-economic, environmental, and health-related issues converge within the urban food environment. But: At present, urban food environments do not ensure that the healthy and sustainable option is always “the easiest one”. … with a focus on social/ socio-economic aspects: Rationale: An increasing number of people face difficulties in accessing and affording healthy, safe and sustainably produced food. People with fewer resources are often steered towards unhealthy, highly processed and packaged food, delivered by unsustainable food systems, which are characterised by carbon-intensive production methods that use of artificial fertilisers and pesticides, and contribute to soil and water degradation and often disregard animal welfare issues. Consumption practices are shaped by decisions on purchasing, preparing and consuming food, which in turn are influenced by the availability, affordability and attractiveness of different kinds of foods. Urbanization: While nowadays approximately 55% of the global population live in urban areas, this share is expected to increase to 68 % by 2050.26 Climate Change: Climate change, which is hampering food production through increasing temperatures, changing precipitation patterns and more frequent natural disasters, is already affecting and will increasingly affect food security.27 Russia's invasion to Ukraine: Russia’s war against Ukraine and its use of food as a weapon of war have strongly impacted food markets, as Russia’s military aggression has caused both: scarcity of food and high increases in food and fertiliser prices. High food prices: Inflation and "high food prices affect people's ability to access basic (let alone sustainable and healthy) food", resulting in rising levels of food poverty and adding "further pressure on low-income households" as well as vulnerable groups, "which are affected most".28 Increased food prices resulting from disruptions in production and transport directly impact consumers, especially the most vulnerable groups in city regions that are highly dependent on affordable food.29 Insufficient income (and inadequate minimum income policies) is a driver of food insecurity and a key barrier to access a healthy diet in Europe. In 16 out of 24 countries at least 10% of the population in (sub) urban areas risks to be confronted with income-related food insecurity. Policies directed at tackling food insecurity should be embedded in broader economic and social policies. 26 FAO (2022): City Region Food Systems Programme – Reinforcing rural-urban linkages for resilient food systems 27 IPCC: Special Report on Climate Change and Land 28 Council of the European Union (2022): Food security and affordability 29 FAO (2022): City Region Food Systems Programme – Reinforcing rural-urban linkages for resilient food systems 23 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 In rich welfare states the problem of food insecurity is not so much an issue of undernourishment, but rather of lacking access to a healthy diet.30 Supporting statistics: Harmonized index of consumer prices (HICP) inflation rate for food and non-alcoholic beverages in the EU31 Inflation rate for food in the European Union (EU) from May 2015 to June 202232 People who can afford to purchase sustainable and healthy food often lack meaningful reasons and motivation to do so, or face a lack of choices. Studies examining Chile's innovative food regulation act, compiling three essential measures (clear labels on packaging to highlight unhealthy ingredients; restricted sales of certain food products in schools and its surrounding areas; and limited advertising of certain food products to children), show that the measures rolled out to limit unhealthy consumption, have positively influenced nutritional preferences and consumer behaviour and have the potential to change food norms.33 There is an appetite for change from EU consumers. Three out of five Europeans want to eat more sustainably and three out of four want EU legislation to ensure that all products sold in the EU do not lead to biodiversity loss.34 … with a focus on health: Rationale: Vulnerable people, such as the elderly or those in log-term hospital care, or in care homes are often at risk of malnutrition in the European Union. Older people are often unable to meet their nutritional needs through their normal diet and are, therefore, more at risk of malnutrition. Malnutrition is caused by inadequate intake of energy, protein and/or other nutrients as a result of diseases or their treatment or loss of appetite. Despite the availability of screening tools, malnutrition among older people often goes undetected and untreated.35 30 Tess Penne, Tim Goedemé (2021): Can low-income households afford a healthy diet? Insufficient income as a driver of food insecurity in Europe, Food Policy, Volume 99 31 Statista (2022): Harmonized index of consumer prices (HICP) inflation rate for food and non-alcoholic beverages in the European Union from January 1997 to November 2022 32 Statista (2022): Inflation rate for food in the European Union (EU) from January 2016 to October 2022 33 World Economic Forum (2020): Incentivizing Food Systems Transformation 34 WWF (2022): Report - Europe eats the World 35 Medical Nutrition Industry (2020): MNI contribution to the European Commission’s Roadmap “Demographic change in Europe - green paper on ageing 24 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 The number of overweight or obese European citizens is rising, causing an increasing number of diet-related health problems (diabetes, cardiovascular diseases, and certain cancers). In the European Region, 59% of adults and almost 1 in 3 children are overweight or living with obesity. Obesity has been identified as a serious public health challenge at both individual and population levels, as it increases the risk for many diseases, including cancers, cardiovascular diseases, type 2 diabetes mellitus and chronic respiratory diseases.36 … with a focus on food production/ supply: Rationale: Small-scale farmers, fishers and workers involved in harvesting and processing are struggling to earn a living wage. "[T]he average farm income in the EU [reached] €35,300 per farm and €22,500 per annual working unit in 2018. However, significant differences can be observed across the EU and based on types of farming, sex, age and level of training of farm holders and managers."37 "The main reason for low farm incomes is the low market price of agricultural products. Real prices [agricultural products] have been declining since [years and] productivity growth has not kept up with the decline. [...] Since the average age of farmers in the European Union is between 50 and 60 and increasing, the rate of farm abandonment may dramatically increase through 2030. [...] Since an income of ~20k is not an appealing prospect, it is no surprise that young farmers are few in number. Moreover, farm income is around 40% lower than non-agricultural income. Lastly, the farm income has been mostly flat in the past decade despite a decrease in the number of farmers and an increase in average farm size. [...] The EU Farm Economics Overview38 found that the average hourly wage of farm workers was €7.90 in the EU-28 in 2015. Eurostat reported €23.1 as the EU’s average hourly wage in 2017. Farm worker wages are close to the minimum wages in most EU countries. In Greece and Slovenia, farm workers earned less than minimum wage in 2018."39 36 WHO (2022): European Regional Obesity Report 37 European Commission (2021): Farm income increased over last decade, with important differences between EU countries 38 European Commission – DG for Agriculture and Rural Development (2021): EU Farm Economics Overview FADN 2018 39 Farm Europe (2021): EU rural incomes and biofuels 25 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 Unsustainable food systems create fragile supply chains that are particularly susceptible to sudden shocks (e.g. a pandemic). "A company’s entire supply chain can make a significant impact in promoting human rights, fair labour practices, environmental progress and anti-corruption policies."40 "The COVID-19 crisis, post pandemic economic effects, and the ongoing conflict in Ukraine have exposed the vulnerabilities of today’s global supply chains. [...] Supply chain leaders now find themselves in an unfamiliar position: they have the attention of top management and a mandate to make real change. [...] They can do that by recognizing the three new priorities alongside the function’s traditional objectives of cost/capital, quality, and service and redesigning their supply chains accordingly:” resilience, agility and sustainability.41 … with a focus on the food and climate change nexus: Rationale: Current dietary patterns and the wider organisation of food systems are responsible for significant environmental challenges (soil degradation, monoculture, forest clearances/ deforestation, GHG emissions …). Food systems account for more than one third of global greenhouse gas emissions (i.e. 34 %). Current food systems produce around 30 percent of global greenhouse gases. Thus, changing food habits and transforming current food systems is a central solution to addressing the climate crises.42 Human destruction of nature has caused a 69% drop in species population size since 1970. Food systems are a primary driver of biodiversity loss through unsustainable food production methods and habitat loss.43 Food systems contribute significantly to climate change: agriculture alone is responsible for 10 % of the European Union’s greenhouse gas (GHG) emissions and food practices contribute to 17% of these emissions, which is expected to increase considerably if dietary patterns do not change. 40 United Nations Global Compact: Apply sustainable practices throughout the supply chain 41 McKinsey & Company (2022): Future-proofing the supply chain 42 FAO (2021): Food systems account for more than one third of global greenhouse gas emissions 43 WWF (2022): Living Planet Report 2022 32 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 Database ERNAHRUNGSRAT BERLIN E.V. News section University of Surrey (AP) News section BUDAPEST FOVAROS ONKORMANYZATA News section STICHTING VOEDSEL VERBINDT News section HUMBOLDTUNIVERSITAET ZU BERLIN Agricultural dept. News section EMAC – CASCAIS AMBIENTE News section FACULDADE DE MEDICINA DA UNIVERSIDADE DE LISBOA News section ESSRG NONPROFIT KFT KPI: Project website (48+ blogs, 100+ project outputs; audience 1,000,000+) 4.1.2 SOCIAL MEDIA LinkedIn: FoodCLIC’s first social media presence was launched on LinkedIn at the beginning of 2024. The profile can be accessed via the following link: https://www.linkedin.com/company/foodclic/ . With the launch of the FoodCLIC presence on LinkedIn, all project partners are encouraged to integrate FoodCLIC into their communication on LinkedIn. Project partners are invited to tag the FoodCLIC profile whenever they mention the project: @FoodCLIC The following topic-specific, relevant Hashtags will be used when posting on LinkedIn. Project partners are invited to use these hashtags in their communication in connection with FoodCLIC: #FoodCLIC, #FoodSystems, #FoodEnvironments, #HealthyFood, #UrbanFood, #EUFOOD2030, #FarmToFork and #HorizonEU. 33 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 Project partners’ LinkedIn profiles: PAGE - Pisa Agricultural Economics ESSRG University of Surrey Humboldt-Universität zu Berlin Department of Food Science, AU FOOD City of Aarhus European Food Banks Federation - FEBA Athena - Research and Education Institute Ernährungsrat Berlin Stichting Voedsel Verbindt Cariplo Factory IrsiCaixa AIDS Research Institute Metropolis, World Association of the major metropolises CMCC Foundation - Centro Euro Mediterraneo sui Cambiamenti Climatici Àrea Metropolitana de Barcelona (AMB) ICLEI, ICLEI Europe ICS - Instituto de Ciências Sociais da Universidade de Lisboa Instituto de Saúde Ambiental (ISAMB) Câmara Municipal de Cascais Cascais Ambiente EMAC Other projects’ and network LinkedIn profiles: FOOD 2030 Networks VISIONARY Project EU TRUSTyFOOD SWITCH Project RURALITIES FUSILLI Project Foster Food System FoodSHIFT 2030 SciFoodHealth FOODCoST Food Trails FEAST FAIRCHAIN_EU ENFASYS HEU The Edible Cities Network COREnet CULTIVATE Buy Better Food LinkedIn profiles related to EU institutions: EU Environment and Climate European Committee of the Regions European Research Executive Agency (REA) EU Health and Food Safety 34 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 Other channels: The addition of further profiles on other social media channels is being considered for the future. The channel's use will be adjusted to popular developments in the social media realm, and if a channel becomes disreputable then its use will be discontinued. Partner Twitter channels (reach in January 2023): @ICLEI_Europe (21k+), ICLEI (41k+), @Metropolis_org (25K+), @PagePisa (900+), @essrg (260+), @UniOfSurrey (64k+), @ComuneCapannori (2k+), @AarhusUni_int (3k+) - @AarhusUni (22k+) - @AUSenseDK (500+), @EuroFoodBanks (900+), @VUamsterdam (56k+) - @AthenaInst (600+), @Ernaehrungsrat (800+), @VOEDSELVERBINDT (300+), @CariploFactory (2k+), @IrsiCaixa (7k+), @EMAmetropolitan (300+) - @PremsaAMB (2k+) -@SocioEconAMB (1k+) - @AgenciaEconAMB (1k+) - @sostAMB (8k+) - @ParcsplatgesAMB (1k+) - @JugatecaAMB (600+), @CmccClimate (6k+), @icsunivlisboa (3k+), @AFP_HU (700+), @isamb_fmul (160+), @CMCascais (4K+) Partner Youtube channels: @icleieurope, @PrimariaMunicipiuluiBrasov, @essrg9418, @universityofsurrey, @ComuneCapannori, @metropolis_org, @aakvideosite, @EuropeanFoodBanksFederation, @CanalCascais Partner Instagram channels: eurofoodbanks, uniofsurrey, primaria_municipiului_brasov, ernaehrungsratberlin, voedselverbindt, irsicaixa, amb_metropolis, cmccclimate, cascais_oficial Partner Facebook channels: European Food Banks Federation - FEBA, Aarhus Kommune, Metropolis - World Association of the Major Metropolises, Piana del Cibo, University of Surrey, Primăria Municipiului Braşov, Athena - Research and Education Institute, Ernährungsrat Berlin, Voedsel Verbindt, Cariplo Factory, AMB Metròpolis Barcelona, Budapest Városháza, CMCC Climate, ICLEI World Secretariat, ICS - Instituto de Ciências Sociais da Universidade de Lisboa, Câmara Municipal de Cascais, Ambiente Cascais Partner Blogs: ICLEI City Talk, Alimentacio metropolitana Partner Podcasts: Local Voices for Sustainability KPI: FoodCLIC social media accounts (200+ posts on LinkedIn, Twitter/Mastodon, Youtube); audience 80,000+ 35 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 4.1.3 MEDIA ICLEI Europe’s media partners will be utilised for targeted dissemination and communication about the project findings and products. Partners who indicated media contacts (scoped through ‘Survey for partners' communication and dissemination channels’) with media connections will be prompted to engage with their contacts, especially in the case of the municipalities and local associations involved, to ensure content is also shared in local languages. Press releases will be developed around major newsworthy (of interest to journalists) developments, events and advocacy days. KPI: 10+ articles and press releases 4.1.4 NEWSLETTERS ICLEI and Metropolis European and global mailing lists (37K+ subscribers) will be used to disseminate project results. Further the partners’ newsletters where possible will share FoodCLIC updates. Those partners who indicated newsletters have an aggregate distribution of 129,000+. KPI: 6 FoodCLIC e-newsletters, audience 1,500+ KPI: 50+ messages on ICLEI’s and Metropolis’ mailing lists; audience 37,000+ 36 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 4.1.5 EVENTS FoodCLIC will engage with direct stakeholders through a series of training events. To reach the other stakeholders, a midterm and final high-level conference will be held alongside presentations and sessions in suitable national, European and international events (e.g. European Urban Resilience Forum, European Conference on Sustainable Cities and Towns, EU Week of Regions and Cities, EU Green Week, Food Poverty Symposium, Food policy council Year 2023, The Future of Food Conference, Farm to Fork Conference, European Food Forum Events, Sustainable Foods Summit). Specifically, through WP4 (T4.2 ICLEI ES), a series of side events that will target public authorities at higher levels of governance will be organised (during European FOOD2030 High Level Events, European R&I Days, MUFPP Annual Gatherings, World Food Days, etc.). A short report to communicate the main outcomes of the mid-term and final conference will be published on the project’s website to share the insights to all audiences. The training programme is aimed to increase the capacity of a broad range of stakeholders (including businesses, policy makers, researchers, SMEs, young professionals, public sector and CSOs) to enhance access to sustainable healthy food and to develop integrated urban food policies and foodsensitive planning frameworks. The table shows the timing of FoodCLIC main and training events, and they are listed according to each work package below. Figure 4: FoodCLIC events 37 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 FoodCLIC events per Work Package: WP4 1st FPN platform development workshop held / CARIPLO / postponed to M16 (Dec. 2023) / Ms 13 2nd FPNs platform development workshop / CARIPLO / postponed to M28 / Ms 23 1st HEI network meeting / VU / M26 / Ms 26 3rd FPN platform development workshop / CARIPLO / postponed to M45 / Ms 31 2nd HEI network meeting / VU / M44 / Ms35 City-region national multi-stakeholder validation and discussion workshop on Living Lab results / HUB / M48 / Ms 36 WP3 City-region multi-stakeholder workshop on system analysis and visioning / HUB / postponed to M14 / Ms 14 City-region multi-stakeholder workshop on strategic planning / HUB / postponed to M17 / Ms17 City-region kick-off event on adaptive gov. + integrated policy making / VU / postponed to M25 / Ms 19 City-region multi-stakeholder co-design workshop real-life interventions / HUB / postponed to M19 / Ms 20 City-region 1st multi-stakeholder reflexive learning session / HUB / postponed to M26 / Ms 25 City-region 2nd multi-stakeholder reflexive learning session / HUB / postponed to M31 / Ms 29 City-region 3rd multi-stakeholder reflexive learning sessions / HUB / postponed to M37 / Ms 30 City-region 4th multi-stakeholder reflexive learning sessions / HUB / M42 / Ms 34 WP1 4th training of Living Lab teams on pathway selection and co-design / VU / postponed to M15 / Ms 15 5th training of Living Lab teams on implementation process through action learning cycles, including training on monitoring held / VU / postponed to M18 / Ms 18 Training of 1st cohort Living Labs to become peer trainers for 2nd cohort / VU / M22 / Ms 24 WP5 Mid-term international workshop / ICLEI ES / M26 Two workshops in Sub-Saharan Africa and South America / METROPOLIS / M49 Final international conference / ICLEI ES / M53 KPI: Presentations 15+ at international conferences - Audience 750+ (50 per event); 80+ at events in the partner city-regions, audience 10,000+; 1 mid-term and 1 final high-level conference 38 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 4.1.6 CLUSTERING & MULTIPLIERS Where possible, FoodCLIC will bridge connections with other ongoing relevant EU-funded projects and other initiatives, and their communication and dissemination channels. Initial scoping of relevant initiatives was done through the ‘Survey for partners' communication and dissemination channels’ (connections in brackets): • CityFood (ICLEI) • ZeroW, SCHOOLFOOD4CHANGE, Buy Better Food, CHORIZO, FEAST, FOODPathS, COACH, SALSIFI (ICLEI Europe) • SHERPA (Universita di Pisa) • FOODSHIFT 2030, FOOD WAVE (Not directly implemented by Brasov Municipality, but by partners from the Metropolitan Agency of Brasov City) • TITAN (University of Surrey) • Circular.rur, eLabHauSE (website upcoming), Piana del Cibo (Commune di Capannori) • InformPack (Aarhus Universitet) • Circle U. (Aarhus Kommune) • FUSILLI, Soy Stories, FOSTER ,CLEVERFOOD, TRUSTyFOOD, DOMINO, NATURELAB, Supreme Nudge, VeenVitaal, Cropmix, Duinboeren, Cities 2030 (STICHTING VU), FOODCITYBOOST (STICHTING VU) • Foodshift 2030, LebensMittelPunkte (Ernährungsrat Berlin) • Data Value Center Agri & Food short chain (Voedsel Verbindt) • Food Trails (CARIPLO) • FOSTER, CLEVERFOOD (no website yet), and Barcelona CaixaResearch Living Lab (FUNDACIO PRIVADA INSTITUT DE RECERCA DE LA SIDA-CAIXA) • EARTHLY CITIES (AREA METROPOLITANA DE BARCELONA) • SCHOOLFOOD4CHANGE, DIVINFOOD (BUDAPEST FOVAROS ONKORMANYZATA) Further partners’ close cooperation with a range of high-profile networks (including FOOD2030, the MUFPP, RUAF, etc.) will be utilised for dissemination. The high-level Think Tank (T5.1), which consists of 8-10 key experts from leading organisations in the field is a key multiplier to the participating organisations and the connected food related communities and initiatives. The Think Tank will be utilised to facilitate partnerships and networking opportunities to expand the reach of the project to other geographies, governments, institutions and communities of practice. More details on the Think Tank members’ involvement in dissemination and communication activities are outlined in Deliverable 5.1 “Think Tank Terms of Reference”. 39 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 4.1.7 SCIENTIFIC DISSEMINATION Open access national and international articles will be submitted by scientific partners in reputable journals. Results will be disseminated as quickly as possible, but only upon having shared the intent to publish with all other partners, and meeting considerations for potential contributions within the Consortium. Partners will present the project findings in relevant scientific conferences where possible. All partners adhere to the guidelines for open access to peer-reviewed scientific publications relating to their result, detailed in the GA. The project coordination has drafted a Publication Policy and shared it with the research organisations in the consortium in 2023. KPI: 15+ popular articles and 15+ scientific articles 4.2 TOOLS Flyers, banners and posters have been and will be developed with the FoodCLIC branding and disseminated online and at events. Audio-visual materials such as infographics, podcasts, and webinars will be utilised to engage audiences via all channels. The products will be shared with partners and where possible/relevant in formats allowing adaptation to local languages. The outcomes of the real-life interventions will be summarised in short videos/vlogs shared via YouTube. KPI: 50+ infographics KPI: 16+ Short videos/vlogs on YouTube, project website; audience 5,000+ 40 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 5. KEY PRODUCTS The below table lists key products for communication and dissemination throughout the project. Work package / product / Responsible Audience KPI Due month WP2 / Report on facilitators of, and barriers to development and implementation of evidence-based and integrated food policies and planning frameworks/ SURREY / D2.10 Direct stakeholders (- general public), adopters of strategies 200+ downloads / users / visits M6 WP2 / Report on effective strategies to enhance access to sustainable and healthy food / SURREY / D2.6 Direct stakeholders (-general public), adopters of strategies, national, European and international stakeholders 200+ downloads / users / visits M24 WP1 / Online toolkit for guidelines and tools for mappings, real-life interventions, RMDE framework and training / VU / D1.7 Direct stakeholders (-general public), adopters of strategies, national, European and international stakeholders 300+ downloads / users / visits 54 WP4 / 4 policy briefs / ICLEI ES / D4.6 National, European and international stakeholders, direct stakeholders (-general public) Audience 5,000+ 54 WP5 / 30 Practice abstracts / ICLEI ES / (D5.8 & D5.13) Direct stakeholders (-general public), adopters of strategies, national, and European stakeholders. 30 uploads to EIP-AGRI 10 by M18 - 20 by M54 Presentations 15+ at international conferences National, European and international stakeholders, direct stakeholders Audience 750+ (50 per event); 80+ at events in the partner city-regions, audience 10,000+ WP5 / Knowledge Hub Direct stakeholders (-general public), adopters of strategies, national, European and international stakeholders. Shared with at least 2,500 ICLEI, 141 Metropolis, 50 EMA and 60 MedCities members 54 41 FoodCLIC / D5.2 Communication and Dissemination Plan /29/02/24 ANNEX Annex 1: History of changes from D5.2 to D5.7 Chapter 1: BACKGROUND • Provision of context on 'First new updated version of the C&D plan' • Updated background information with more elaborated information on Broadening, Exploitation & Advocacy with reference to the Broadening process, the exploitation and advocacy plans. February 2024 Chapter 2: BASICS • Updated links to reference(s) • Addition of Annex 2 • Addition of chapter 2.2 “BRANDING APPLIED: EXAMPLES" • Alignment of TERMINOLOGY section with glossary of Deliverable 2.2 and with evolved project language/ terms. February 2024 Chapter 4: TOOLS AND CHANNELS • Sub-section 4.1.1: Updated information on website (inclusion of links and explanations). • Sub-section 4.1.2: Updated information on social media with extended elaboration on LinkedIn incl. relevant hashtags + accounts • Sub-section 4.1.2: Updated list of relevant external and project partners' profiles • Sub-section 4.1.5 Updated overview of key events • Sub-section 4.1.6: Inclusion of reference to Deliverable 5.1 "Think Tank Terms of Reference"; multipliers added February 2024