Socially sustainable food hubs in Amsterdam
The ideal socially sustainable food hub in Amsterdam based on literature and (best practices from) existing food hubs in the Netherlands
Anke Brons – Mentor (Wageningen University & Research)
Mirjam Schoonhoven-Speijer – Mentor (Wageningen University & Research)
J.A. Anne Annema – Graduation committee member (TU Delft - Transport and Logistics)
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Abstract
Current food systems cause significant negative impact both environmentally and socially. In response, food hubs have emerged as a potential solution towards a more sustainable food system. By directly linking producers to consumers, food hubs have the potential to create localized food systems, which can enhance both environmental and social sustainability. However, the concept of food hubs remains poorly defined and its exact contributions to social sustainability in specific are not yet fully understood.
Therefore, this research addresses the question “What would an ideal socially sustainable food hub in Amsterdam look like, based on literature and (best practices of) existing food hubs in the Netherlands?”. Using a combination of literature review, interviews and a co-creation session, this study explores the current contribution of food hubs to social sustainability and envisions an ideal socially sustainable food hub in the H-buurt, Amsterdam Southeast.
Findings reveal that food hubs differ in their social sustainability impact depending on their food hub type and position within the food chain. Most significant impact is made at the interplay of producer and consumer. In the context of the H-buurt, residents envision a food hub that incorporates both local food production with the redistribution of surplus food. The hub is led by the community and there is a strong emphasis on fostering social cohesion. The insights regarding the ideal food hub can be used in the further development of a food hub in the H-buurt.