June 4-6, 2025
17 member cities gathered at Hotel71 for the General Assembly, where the newly elected Executive Committee and HQ presented about past and future activities, reviewed the network’s financial reports and welcomed new members.
Felipe Garcia, President of the Network and representative of Visit Tucson, emphasised the core values of the organisation: LEARNING, SHARING, CONNECTING. He encouraged engagement beyond the annual meeting and shared stories illustrating the unifying power of food.
During the General Assembly, we welcomed new members to The Food Capitals: Castelldefels, Spain; Hatay, Turkey; Pittsburgh, PA, USA. A new symbolic tradition, the "Passing of the Spoon," was launched, marking the transition from one host city to the next. Lyon’s Deputy Mayor, Gautier Chapuis, handed the spoon over to Guillermo Massana, Councillor for Tourism and Hospitality of Castelldefels, officially announcing that Castelldefels, Spain, will host the AGM2026.
To wrap up the General Assembly, members participated in small rotating breakout sessions for group discussions about the future of the network.
The event gathered over 110 delegates from The Food Capitals network and the SchoolFood4Change project consortium, representing nearly 40 cities from around the world. The Mayor of Lyon welcomed the group in Lyon, setting the stage for 3 days of learning, sharing and connecting about food policies for the future of cities in the context of the city’s “Semaine de l’Alimentation” (Food Week).
Additional welcoming remarks were provided by Felipe Garcia along with Peter Defranceschi, Head of Brussels Office & Global City Food Programme, ICLEI Europe, representing the SchoolFood4Change project.
Gautier Chapuis, Deputy Mayor of Lyon, Global Food Policy and Nature in the City and Jérémy Camus, Vice President of the Métropole de Lyon, in charge of Agriculture, Food, Territorial Resilience, presented about current food projects and policies taking place in Lyon and the metropolis:
Session moderated by Julie Van Ossel
This roundtable brought together elected officials and food policy leaders from across the globe to explore how cities are leveraging food as a powerful tool for ecological, social, and cultural transformation. Speakers showcased bold strategies addressing sustainability, food security, and social justice—highlighting the growing role of cities in reshaping urban food systems from the ground up.
From Lyon’s promotion of local producer networks and short supply chains, to New York City’s ambitious plan to reduce the carbon footprint of public institution meals by 33% by 2030, panelists shared innovative examples of systemic change. Wroclaw’s urban farming projects support both local production and job training, while Castelldefels uses public-private partnerships to preserve culinary identity through locally sourced signature dishes. In Valencia, school-farm partnerships and reimagined food education are helping tackle public health and aging agriculture. The session underscored a shared ambition: cities are not just reacting to global food challenges—they are leading the way in building healthier, more inclusive, and resilient food futures.
Chef Olivier Canal welcomed the network delegates to enjoy dinner in his restaurant La Meunière, an official “Bouchon Lyonnais” since 1921. Mr. Canal is also President of the Bouchon Lyonnais Association. A special chef collaboration took place between Olivier and Ortiz Chumillas, chef and owner of La Andalucia in Castelldefels, Spain, and President of the local restaurant and hospitality association. Together, they collaborated to prepare an innovative gazpacho merging Lyon and Castelldefels cultures and tastes.
Moderated by Julie Van Ossel
In this roundtable, speakers examined how cities are using gastronomy to preserve cultural identity while advancing sustainability and social inclusion. Each city shared strategies showing how food is becoming a tool not only for storytelling and tourism but for systemic change. Tucson presented its restaurant certification program, focused on local sourcing, water conservation, labor practices and education, as part of a broader commitment to ecological practices rooted in cultural diversity. Lyon highlighted its support for sustainable dining through tourism initiatives, eco-certifications, and a best practice guide that promotes a more inclusive and responsible culinary narrative.
Helsinki emphasised how sustainability is deeply embedded in public policy and cultural norms, with a strong tradition of seasonal, plant-based cuisine and a national approach that integrates values into both public and private dining. Lisbon, while newer to these efforts, shared how rising demand from tourists and a new generation of chefs is pushing sustainability into the spotlight, even in the fine dining scene. Across all four cities, the roundtable showcased how gastronomy is evolving—driven by innovation, local heritage, and a desire to shape more sustainable and inclusive urban futures.
Session moderated by Jessica Ferey, Executive Director, The Food Capitals
During this interactive “Fishbowl” discussion where participants sat in concentric circles around the speakers, we heard inspiring examples of food festivals: from the Festival des Cuisines du Monde by Re.A.dorons la Guillotière and the incredible impact such a community food festival has on a local neighbourhood, to how Lyon Street Food Festival by Nomad Kitchens brings global cuisine and culture to life right here in Lyon.
Cities in the Fishbowl brought forward insightful questions and experiences, sparking lively discussion:
The Food Capitals members enjoyed a walking tour of Lyon city centre, blending history and gastronomy. The group then enjoyed a delicious lunch at Le Grand Réfectoire.
Through inspiring and interactive pitches and presentations, member cities shared and exchanged not only about best practices of innovative projects and initiatives – but also about “flops” and lessons learnt!
Find all session details here.
A major highlight of the AGM and SF4C Final GA, within the context of Lyon’s Food Week, was the presentation and signing of Lyon’s International Call to Action for a Healthy and Sustainable Food Future. Developed by the City of Lyon in collaboration with The Food Capitals network and ICLEI, this powerful declaration calls for a new food pact between cities and rural areas.
Mayor Grégory Doucet and Deputy Mayor Gautier Chapuis led the presentation, gathering city officials from The Food Capitals, food experts, and members of the SchoolFood4Change consortium. The Call underscores the vital role of local governments in
leading the food transition—especially through school meals, food education, and sustainable procurement—and urges cities worldwide to embrace food as a driver of ecological and social progress.
Lyon’s Call to Action sets a concrete, collective visions for cities to lead sustainable food policies, reaffirming food as a common good that must transcend market logic for the benefit of people and planet:
Read the full Call to Action here
The event concluded with inspiring testimonies from visionary food leaders:
As the “Mères Lyonnaises” of tomorrow, each of these women’s speeches emphasised the courage and innovation needed to create a nourishing food future for all.
To conclude the AGM, participants visited a range of inspiring food-related sites that reflect Lyon’s commitment to sustainable development, social inclusion, and culinary heritage. These immersive visits offered firsthand insights into local projects shaping the future of food in the city.
Located in La Duchère, an eco-neighbourhood of Lyon, the Halle Agriculturelle is a living laboratory for sustainable food and inclusive community practices. This experimental project (2023–2027) features a 600m² urban micro-farm managed by the non-profit Arcencielfrance. It produces fresh vegetables, offers educational programming, and provides vocational training and job reintegration opportunities for young people.
A weekly solidarity market, run in partnership with VRAC Lyon Métropole, ensures access to healthy, locally sourced products at fair prices. The Halle Agriculturelle embodies food democracy, environmental education, and neighbourhood connection.
Founded in 1897, Voisin is a renowned Lyonnais chocolatier famous for its artisanal methods and commitment to excellence. During a guided visit of the historic city centre factory, participants discovered the company’s journey from tradition to transformation.
Throughout the visit, participants learned about the family-owned “maison” Voisin’s evolving commitment to sustainability across sourcing, production, and business practices. We wrapped up the day with lunch at Une Faim d’Apprendre, a Lyon-based application restaurant and training program dedicated to social inclusion and professional reintegration through the culinary arts.
Special thanks to:
Our hosts at The City of Lyon; The Food Capitals ExCom and team;
the SchoolFood4Change Consortium and ICLEI;
the local venues, restaurants, and chefs;
all our speakers and all the participants who travelled near and far
to learn, share and connect in Lyon!
Photo credits: © The Food Capitals; © City of Lyon - Muriel Cholet; ©SF4C; © Martin Berg; © Julie Van Ossel; © City of Castelldefels
