J carey bristol food plan new graphics v5

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J carey bristol food plan new graphics v5

  1. 1. Bristol food plan – towards a resilient food systemA food system planning process
  2. 2. Climate Change & Energy SecurityFramework 2012-15: reduce carbonemissions 40% by 2020 from 2005 baselineAdaptation & Resilience(Food is 1 of 19 activities)•Review vulnerabilities of Bristols foodsystems by increasing their resilience &enhancing their adaptability (Done – WhoFeeds Bristol report)•Support the Food Policy Council to developan action plan making Bristol’s food supplysustainable
  3. 3. Who Feeds Bristol research approach:‘whole system’ rather than traditional silos
  4. 4. Identify strengths & vulnerabilities: baseline data
  5. 5. Indicators of resilience ‘Cook from scratch’Staples from cityregion Engaged citizens Diverse food retail‘Closed loop’ systems
  6. 6. Developing a resilient food plan forBristol: suggestions for action Who Feeds Bristol report, Joy Carey, 2011
  7. 7. Fitting it all together to create adynamic food planning process Values & beliefs - charter Facts and figures on current situation, strengths & vulnerabilities - WFB Vision of how we want things to be in the future Specific measurable changes we want to achieve to turn vision into reality Clear role and remit for food policy council as enabler & facilitator; action for each FPC member Clear city-wide food plan; who can do what by when; to achieve what objectives; which what resources Good systems of engagement and communication; monitoring and evaluating progress; refining & updating action; ensuring links to other areas of work in the city
  8. 8. Developing the charter – ‘good food’ ismore than cheap & convenient…
  9. 9. Charter: definition and visionary statementof beliefs to engage a wide audienceWe believe good food is vital to the qualityof peoples lives, health and wellbeing inBristol and also to that of the people whoproduce it. As well as being tasty, healthyand affordable the food we eat should begood for nature, good for workers, good forlocal businesses and good for animalwelfare. ‘Good for people, places & the planet’
  10. 10. Our vision is that within the next five years Bristol willbecome known as a leading sustainable food city, widelycelebrated for its:•diversity of successful food businesses from which people can buya wide range of fresh, seasonal, local and organic, regional andfairly traded, good food products•flagship wholesale market and other infrastructure supportingregional supply chains and helping to make fresh fruit, vegetablesand regional staples widely available•‘cook from scratch’ healthy food culture and fun approaches toengaging residents in cooking, growing and city-wide food events•innovative network of urban food producers making effective use ofa wide range of sites including the best value agricultural land inand around the city•highly efficient systems for redistributing surplus food andinnovative approaches to capturing and re-using energy and nutrients from food waste recycling.
  11. 11. Transform Bristol’s FoodCulture - outcomesPeople choose and enjoy ‘good Foodfood’. consumption has a positive environmentalMajority of meals are cooked impact.from scratch with fresh,seasonal, local & regional, Breastfeeding and ‘good’ foodorganic and fairly traded is valued from birth.produce. Numbers of quality foodCommunity food growing is sectorhighly visible all across the city. jobs is increased.Enjoyable learning opportunities Food poverty isfor food growing and cooking are eliminated.widely available.
  12. 12. Safeguard the diversity of food retail - outcomesFresh, seasonal, local and regional,organic & fair-trade food staples are The Bristol Poundavailable at affordable prices in all is accepted in all independent foodlocal shopping centres; retail outlets and wholesale market.‘Good food’ provenance is clear. A range of primary producers from the city region are actively involved in theCommunity-led ‘good food’ trade is ‘farm link’ initiative.well promoted and supported; seenas integral to the city’s food system. Strategic retail planning is effective in controlling supermarketThe number & market share expansionof independent food retailers and allows only& restaurants selling ‘good food’ beneficialhas increased. supermarket locations.
  13. 13. Safeguard land for food - outcomesBest and good quality land is protected andavailable for food production.All Bristol Development Framework documents,including local plans, reflect ‘good food’ valuesand include land allocation for food growing.Available land meets demand for community andindividual food growing.Community groups, enterprises and schools areenabled to produce food on as much land and inas many food growing spaces as possible.Land-based food jobs are valued; more jobs exist.
  14. 14. Increase urban food production and distribution - outcomesThe number of urban andperi-urban market gardenenterprises has increased. Annual volumes of fruit and vegetablesThere is an increase in the supplied from withinnumber of people involved. or close to the city are significantlyConnection with food growing increased.is the norm for the majority ofthe population.
  15. 15. Redistribute, recycle and compost food waste - outcomesFood waste is actively City residentdiscouraged. participation in food waste reduction is veryEdible food is redistributed. high.Food waste collection is Affordable solutionsaccurately measured & enable commercial foodmonitored. waste collections, including optionsAll energy and nutrients from for hotels,domestic & commercial food cafes &waste are returned to food restaurants.production in/around the city.
  16. 16. Protect key infrastructurefor local food supply - outcomesBristol Development Framework protectsinfrastructure essential to food supply.Regional and sub-regional food infrastructuresupports local production and markets.Bristol’s flagship wholesale market supportsregional supply chains & good food enterprise.Information exists on the capacity of the cityregion’s agricultural land and food-relatedinfrastructure to meet food needs of the mainpopulation centres.
  17. 17. Increase market opportunities for local & regional food producers - outcomesSmaller scale producers, includingallotment growers with surplus, The majority of Bristol’shave easy access to markets in meals provided bythe city. schools, hospitals, staff canteens, universitiesSt Philips wholesale market and colleges areenables the supply of ‘good food’. accredited ‘good food’ meals.A network of retail marketsprovide fresh, seasonal, local &regional foods throughout the city.
  18. 18. Support community foodenterprise models - outcomesFlourishing community foodenterprises are operational in foodproduction, processing, Innovative socialdistribution, catering and waste in enterprises areBristol. increasing the number of food-related work andThe community-led trade element training opportunities.of the city’s food system worksclosely with independent food Bee-keeping is valuedbusinesses, local communities and supportedand public sector especially for its keycommunity health. contribution to a resilientStart-up support enables new food system.enterprise development.
  19. 19. Next steps in developinga food plan:For each of the 8 areas ofthe food plan:•What is the most usefulrole the FPC can play? Review work that•What should be the FPC’s we’ve done and email your thoughtspriority actions? on these questions to Steve Marriot•What action can youindividually commit to, andby when?
  20. 20. Sustainable food city themes and principles – check list1. Health and wellbeing for all - Access to affordable healthy and sustainable food;information that helps people make better food choices. All food providers provide safe,healthy and sustainable food to promote the wellbeing of the people they serve.2. Environmental sustainability - Food production conserve and enhance terrestrialand marine ecosystems and natural resources including soil, water and air: produced,processed, distributed and disposed of in ways that minimise both its local and globalecological footprint.3. Local economic prosperity - Support local food economies; high number anddiversity of food enterprises throughout the food chain. Public and private sector bodiesshould procure and provide healthy and sustainable food in a way that promotes localeconomic prosperity.4. Resilient communities - Everyone should have an opportunity to develop foodgrowing, cooking and buying skills that foster community resilience and individual self-reliance. Planners should ensure communities can access land, buildings and otherresources that enable them to take more control of their food.5. Fairness in the food chain - Workers throughout the food chain, both in the UK and

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