UNDP and ALC are working with the Municipality of Montevideo to find new solutions to the city's largest landfill, Felipe Cardoso. In the same way, both organizations are working with the Municipality of Canelones on the designing of a recipe book that contributes to the new strategy for local tourism. This work is part of of the Social Innovation experimentation strategy of the United Nations Development Program (UNDP), which has chosen Uruguay as a key place to test its strategy for addressing complex problems.
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I'd rather not have a cooperative, everyone should fight on their own
The solution is to strengthen and scale the cooperative as well as the links with other agents in the territory
We cannot change the system radically, we have to learn to work differently
We must guarantee the health of people and the protection of the common good above all
The system is based on the informal and generates unfair competition
The system benefits companies and there is no willingness to change on the part of the sector (for convenience)
There is no real will to classify, we see the problem as something detached
It is a not valued service
How can we rethink a food system based on a shorter supply chain, with a lower carbon footprint, linked to local history and heritage, and supporting Uruguay's tourism and gastronomy sectors?
In order to respond to this highly complex challenge, UNDP and Agirre Lehendakaria Center (ALCk) are partnering with the main municipalities of the country's metropolitan area to generate a system that supports the massive experimentation of initiatives to respond directly to the challenges and opportunities of citizens.
After a collaborative and multi-stakeholder work with the municipalities of Montevideo and Canelones, in which companies, universities, technology centers, civil society, entrepreneurs in gastronomy, waste management and circular economy or the main centers of food management in the country, among others, have also participated, an open and collaborative innovation process is launched with the aim of redesigning the food system in Uruguay, starting with the main municipalities of the metropolitan area.
The process will be supported by the Basque chef collective Imago and with the collaboration of a member of the El Bulli Foundation, and will address two very different and yet directly connected aspects of the country's food system: waste management and gastronomic identity for tourism positioning.