A presentation by Tony Cooke, Head of Health Improvement for Kirklees Council, about why we need to design a healthier food system in Kirklees. Part of the Future of Local Food in Kirklees event, February 2016. Visit www.foodkirklees.org.uk to find out more.

1. Can we design a
healthier food system
in Kirklees?
Public Health
Tony Cooke, Head of Health Improvement

2. Why?
• Obesity is worsening in adults and children
• Fewer people are physically active
• Fewer people are buying healthy food (national)
• Poor diet and inactivity are increasingly concentrated
in deprived areas
• Diet has overtaken smoking as the number one cause
of disability with physical activity not far behind
• Diet related conditions like Type II diabetes and
hypertension are increasing
• Costs are escalating across the health and social care
system and are unsustainable

3. Kirklees Data (PHE, 2015)
3Patterns and trends in adult obesity
Adult (aged 16+) overweight and obesity: BMI ≥ 25kg/m2
More than 6 out of 10 people are overweight or obese (65.7%)
One in 3 children age 10-11 are overweight or obese (32%)

5. Why?

7. Obesity harms health services

8. Obesity prevalence by deprivation decile
and year of measurement
National Child Measurement Programme 2006/07 to 2014/15
8Patterns and trends in child obesity
Child obesity: BMI ≥ 95th centile of the UK90 growth reference
Children in Year 6 (aged 10-11 years)
0%
5%
10%
15%
20%
25%
30%
Most
deprived
Least
deprived
Obesityprevalence
Index of Multiple Deprivation (IMD 2010) decile
2006/07 2007/08 2008/09 2009/10 2010/11 2011/12 2012/13 2013/14 2014/15

9. Obesogenic Environments
• Where we live – our built and natural environment – affects
our health, our diet and how often we are active, and
ultimately how we feel about ourselves and our community
• An obesogenic environment is the sum of social, economic,
psychological and biological influences that influence our
behaviour
• Prevention and treatment of obesity has focused on
pharmacological and educational but scale is too limited
• Shaping the environment to better support healthier
decisions has the potential to be a key aspect of health
improvement
• Shaping cultural norms are a key part of this – behaviour
change is system-wide

12. System wide innovation to transform food culture
• Children/School food – Kirklees Council’s Catering Service has Silver Food
for Life Catering Mark and supplies to over 170 schools
• Expansion of FFLP model into other settings - Health Promoting Hospitals,
care homes and early years settings
• Food poverty - Growing programmes/training – Plant It, Grow It, Eat It - 40
growing sites in areas of multiple deprivation, developing Community
Shop with supermarkets
• Healthy Choice Award – Environmental Health award to over 540 food
businesses plus Take-away master classes
• Procurement – social value, improvements to supply chains, promotion of
better business standards and the Kirklees Pound via Food Hub
• Small grants programmes and community development
• Events - ‘Good Food Week’ and ‘Food in Educational Settings Event’, Made
in Huddersfield and “Made in Dewsbury” events.

13. Outcomes – the connected, healthy community
A better, healthier place to live and work
More use of parks and green space to grow food and be active
More people with a healthy weight
© 2012 Intelligent Health/NHS
London
A stronger community
Increased inter-generational connections, less loneliness
Increased volunteering and community activity
More satisfaction with local area/community
Stronger local economy
More successful local businesses, regeneration of
disadvantaged areas
More productive residents and employees