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Building a Good Food Nation: Moving from Abstraction to Application


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Building a Good Food Nation: Moving from Abstraction to Application
Case Study Presentation
Ms. Kirsten Leask, RCE Scotland
Europe Regional Meeting 2019
13-14 September, 2019, Heraklion, Greece

Published in: Government & Nonprofit
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Building a Good Food Nation: Moving from Abstraction to Application

  1. 1. RCE Europe 2019 Conference ‘Building a Good Food Nation’ Moving from abstraction to application Kirsten Leask, September 2019
  2. 2. RCE Scotland: A whole-country approach • 5 million people • Part of the United Kingdom • Separate education, legal, religious systems. • RCE Scotland set up in 2013 • Housed by University of Edinburgh • 3 x core staff • 8 x Steering Group members • 700 x members (individuals, NGOs, other organisations) •
  3. 3. Overview 1. Setting the scene: Scotland and sustainability 2. Building a “Good Food Nation”: the vision 3. Building a “Good Food Nation”: the how 4. Spotlight on: education 5. Over to you…
  4. 4. Overview 1. Setting the scene: Scotland and sustainability
  5. 5. A vision for Scotland • The SDGs are a core element of the Scottish Government’s National Performance Framework across all policy areas.
  6. 6. A vision for Scotland
  7. 7. A vision for Scotland Scotland’s programme for government 2019 – 2020: • 1. Ending Scotland’s contribution to climate change • 2. A successful, fair and green economy • 3. Improving outcomes through our public services • 4. Communities where everyone is valued, protected and respected.
  8. 8. Joining the dots Procurement reform Community resilience Adaptation and mitigation Zero waste Circular economy Health and wellbeing Land use and land reform Infrastructure, planning & building Social inclusion UN CRC Health & wellbeing Climate change Sustainable transport Biodiversity Community empower- ment Low-carbon skills and jobs Building a Good Food Nation
  9. 9. 2. Building a “Good Food Nation”: the vision
  10. 10. What do we mean by ”good food”? • lots of fruit and vegetables; fish and wholegrains; less but better quality meat; and a lot less processed food. Good food is even better when it’s shared. • it’s in season, it’s sustainably produced, has low- climate impact and high animal welfare standards • it’s grown by local producers, it’s prepared by skilled and knowledgeable people, and it supports a thriving local and national economy. Soil Association Scotland 2014 • Food that’s good for your health: • Food that’s good for the environment: • Food that’s good for the economy:
  11. 11. Why build a “Good Food Nation”? In Scotland… • 1 in 4 children live in poverty • One of the lowest life expectancies in Europe • 65% of adults & 28% of children are overweight • 1 in 3 Scots has experienced mental ill-health • Connecting urban and rural Scotland: heritage/culture and common understanding • Embedding awareness of sustainability issues and opportunities for personal agency • Key industry employing 1 in 5 Scots. • Food security concerns • Sustaining our fragile rural communities • Litter and marine plastic waste • Best use of our challenging landscape • Protecting biodiversity • Climate change affects us all: agriculture, general transportation, food waste.
  12. 12. A Good Food Nation by 2025… • Good food is the norm for the people of Scotland: people know what it is and actively seek it out • Everyone has access to the healthy, nutritious food they need • Dietary-related diseases and the environmental impact of our food consumption are in decline • Scottish producers ensure that their produce is healthy and environmentally- sound • Food providers are committed to serving and selling good food • Food companies are a thriving feature of our economy and places where people want to work • Other countries look to Scotland to learn how to become a Good Food Nation. Production – consumption – economy - health
  13. 13. 3. Building a “Good Food Nation”: the how
  14. 14. Heads, hands and hearts: a whole-country approach Government Public sector Industry Communities Individuals
  15. 15. Co-design, co-creation, collaboration Scottish Food Commission Scottish Food Coalition • Government • Public sector • Industry • Communities/NGOs • Individuals
  16. 16. Co-design, co-creation, collaboration • 2014 Discussion document published • 2015 Scottish Food Commission established • 2015 Scottish Food Coalition established • 2017 Good Food Nation summit • 2018 Final recommendations of Food Commission • 2019 Proposals for legislation consultation • 2019-2020 Commitment for a Good Food Nation Bill
  17. 17. 4. Spotlight on: education
  18. 18. Focus on: early years, primary and secondary In Scotland, Learning for Sustainability is: • An entitlement for all learners, and a whole-setting approach. • Embedded in whole-school self-evaluation. • Central to the national Professional Standards for teachers. • Woven throughout the Scottish curriculum. Scotland has also signed up to the PISA Global Competences framework. • Find out more about Learning for Sustainability on the National Improvement Hub • View the new Scottish Government Learning for Sustainability Action Plan
  19. 19. Defining Learning for Sustainability
  20. 20. Focus on: further and higher education • Ecophysiology • Food security • Ecological economies • Organic farming • Soils & sustainability • Aquaculture • Sustainable rural development • Marine ecology • Sustaining communities • Rural health & well-being • Healthy ageing in Scotland • Centre for Marine Biology and Biotechnology • Centre for Carbon Innovation • Climate change and adaptation • Carbon capture and storage • Gastronomy • Sustainable engineering & marine technology • Global sustainable cities
  21. 21. 5. Over to you…
  22. 22. Challenges…and opportunities… How do we embed a GFN? Practitioner confidence and ‘agency’ Plethora of policies and strategies Time Conflicting priorities Lone champions ‘Issue- fatigue’ Conflicting narratives ‘Finding the hook’ for learners