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J carey bristol food plan new graphics v6


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J carey bristol food plan new graphics v6

  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 - charterColour keyCompleted Facts and figures on current situation,In progress strengths & vulnerabilities - WFBCurrent tasksNext tasks 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; with 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 Food Culture - outcomesPeople choose, celebrate and Foodenjoy eating ‘good food’ together. consumption has a positive environmentalMajority of meals are cooked impact.from scratch using fresh,seasonal, local, regional, organic Breastfeeding and ‘good’ foodand fairly traded produce. is valued from birth.Community food growing is Number of good quality foodhighly visible all across the city. sector jobs is increased.Enjoyable learning opportunities Everyone hasfor food growing and cooking are the resourceswidely available. needed for a healthy diet.
  12. 12. Safeguard the diversity of food retail - outcomesAll 52 local shopping centres offerfresh, seasonal, local, regional,organically produced, fairly traded The Bristol Poundfood staples at affordable prices.. is accepted in all independent food retail outlets and wholesale market.‘Good food’ provenance is clear. A range of primary producers from theCommunity-led ‘good food’ trade (eg city region are actively involved in thecommunity buying groups or coops) Bristol Pound ‘farm link’ well promoted and supported;seen as integral to the city’s food Strategic retail planning is effective insystem. controlling supermarket expansionThe number & market share and allows onlyof independent food retailers beneficial& restaurants selling ‘good food’ supermarkethas increased. locations.
  13. 13. Safeguard land for food - outcomesBest and good quality land isprotected and available forfood production. Community groups, enterprises and schoolsAll Bristol Development are enabled to produceFramework documents, food on as much land andincluding local plans, reflect in as many food growing‘good food’ values and include spaces as allocation for foodproduction. Land is valued for its potential to createAvailable land meets demand meaningful work;for community and individual more land-basedfood growing. food system jobs exist.
  14. 14. Increase urban food production and distribution - outcomesThe number of market gardenenterprises in and around Bristolhas increased. Bee-keeping is valued and supported for its keyDistribution systems are in place to contributionenable trade of food produced and to a resilient food system.processed in and close to Bristol. Connection with foodAnnual volumes of fruit and growing is the norm for thevegetables supplied from within or majority of theclose to the city are significantly population.increased.There is an increase in the numberof people involved.
  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 - outcomesLegal documents (eg Bristol DevelopmentFramework) protect infrastructure essential tolocal & regional food supply - abattoirs, dairies,packing sheds, mills, market places etc.Wholesalers, distributors and the Bristolwholesale market enable regional supply chains& good food enterprises.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 - outcomesThe majority of Bristol’s mealsprovided by schools, hospitals,staff canteens, universities Smaller scaleand colleges are accredited ‘good producers, includingfood’ meals. urban growers with surplus, have easySt Philips wholesale market access to markets inenables the supply of ‘good food’ the city.from producers across the cityregion.A network of retailers & marketsprovide fresh, seasonal, local &regional foods throughout the city.
  18. 18. Support community foodenterprise models - outcomesCommunity-run food enterprisescontribute to the city’s food system- operational in food production, Innovative socialprocessing, distribution, catering, enterprises arefood redistribution, composting, increasing the number ofskills development & education. food-related work and training opportunities.Community food enterprises arevalued for their social benefits and Start-up support enableswork closely with the health & new enterprisesocial service sectors. development.Community food enterprisescollaborate with independent foodbusinesses.
  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