The term edible city refers to a concept in which fruit, vegetables and useful plants are grown in public spaces. This accessible food is freely available to everyone. Among other things, they are used for nutrition and education in cities.
Urban food production is not a new invention, but nowadays it is no longer the result of an emergency situation. Rather, the edible city is about the idea of creating new common goods and making food freely available to everyone. This increases the quality of life for everyone and city dwellers learn more about food production. Food as an accessible topic should also invite all population groups and stimulate conversation.
Edible cities are often part of landscape architecture projects. They are part of the aesthetic function of urban green spaces, but also have environmental education, social and ecological aspects. In this way, they support the sustainability goals of cities, be it through public gardens, fruit and nut trees, vegetable projects or berry bushes in the park. The concept can be implemented by both the population and the city administration.
It brings important economic benefits: Poverty reduction, increased food security, promotion of the circular economy and transparency along the value chain mean that food now has a whole new status in many cities. High-quality products can increase the multifunctionality of public green spaces.
And the participatory aspects of the edible city, which is usually cultivated by citizens, create social benefits: The “prosumers”, who consume as well as produce, develop an awareness of sustainable nutrition and have access to healthy options. Community events such as gardening or harvest festivals are a good way to develop the social impact of the edible city.
The edible city also has ecological benefits: it increases the proportion of green spaces in cities, promotes biodiversity and species diversity, teaches young people about the importance of food and can reduce food waste. It also promotes regional, closed nutrient cycles with minimal delivery routes.
If a city describes itself as “edible” – a self-chosen title – then it probably has quite a high proportion of public gardens, fruit and vegetable plants and offers such as the Mundraub app. The latter shows where accessible berries, vegetables, nuts and other foods can be picked.
Cities such as Kassel, Halle, Trier, Cologne, Andernach, Kiel and Jena proudly bear the title. Here, the city councils as well as the authorities, citizens and often private associations are behind the project. Andernach has been using the edible city designation since 2010, making it the first city in Germany to do so. There was already an “edible town” in the United Kingdom in 2008 with Todmorden. Vegetable gardens were created on public buildings, which were open to all citizens from the outset: They were allowed to harvest what grew in the public space.
There was great interest in the media. Around 150 excursions take place in Andernach every year, inspiring other cities to also become an edible city. In 2016, there were already 63 municipalities in Germany with corresponding concepts. Today there are over 100.
At first glance, the edible city concept has no disadvantages: It is easy and inexpensive to implement and fulfills numerous sustainability criteria. However, it is important that it does not remain symbolic: Rather, the edible city should lead to behavioral change in the production and processing of food. Ideally, trade and consumption should also change.
Successful edible cities are diverse: from vegetables, fruit, herbs and edible flowers in parks and pedestrian zones to balconies, walls and roof surfaces to public green spaces, playgrounds and community and school gardens, there are many opportunities to provide residents with fresh, regional food.
For this to work well, city dwellers need to take responsibility. They take care of the planting and maintenance of the areas. Ideally, the green space authorities support and coordinate this. Political and financial support, such as incentives for growing food on private land or for converting brownfield sites into community gardens, is helpful.
Educational programs and initiatives to strengthen the community, such as the Nordpark Essbare Stadt in Chemnitz, help to anchor the concept in the culture. In Berlin, the “Prinzessinnengärten” initiative shows how a wasteland can be turned into a blooming oasis in the middle of the city that feeds entire families. In the Canadian city of Toronto, entire food co-ops (cooperatives), farmers’ markets, educational programs and community-supported agriculture initiatives have emerged from small and community gardens.
The concept of the edible city continues to spread. Above all, the idea of creating new common goods is attractive to many cities. The sustainability potential of the concept is high. In order to achieve the social, environmental and economic sustainability goals, it is important that the approach leads to substantial improvements in the production and consumption of food locally.
As long as people in cities have access to fresh food grown locally – whether in community gardens, on public land or on private property – a city can be considered “edible”. The concept offers many benefits for the environment, society and the health of city dwellers. By providing suitable incentives and supporting initiatives, cities can help to shape a more sustainable future with an edible concept.
