J carey bristol food plan new graphics v6
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This document outlines Bristol's process for developing a resilient food plan. It discusses establishing a food policy council to oversee the process. A previous report analyzed Bristol's food system vulnerabilities and strengths. The plan will include 8 areas: transforming food culture; safeguarding food retail; protecting land for food; increasing urban food production; redistributing food waste; protecting infrastructure; increasing market opportunities; and supporting community enterprises. The food policy council will help prioritize actions and commitments in each area to create a dynamic food planning process that makes Bristol's food supply sustainable.
J carey bristol food plan new graphics v6
- 1. Bristol food plan – towards a resilient food system A food system planning process
- 2. Climate Change & Energy Security Framework 2012-15: reduce carbon emissions 40% by 2020 from 2005 baseline Adaptation & Resilience (Food is 1 of 19 activities) •Review vulnerabilities of Bristol's food systems by increasing their resilience & enhancing their adaptability (Done – Who Feeds Bristol report) •Support the Food Policy Council to develop an action plan making Bristol’s food supply sustainable
- 3. Who Feeds Bristol research approach: ‘whole system’ rather than traditional silos
- 4. Identify strengths & vulnerabilities: baseline data
- 5. Indicators of resilience ‘Cook from scratch’ Staples from city region Engaged citizens Diverse food retail ‘Closed loop’ systems
- 6. Developing a resilient food plan for Bristol: suggestions for action Who Feeds Bristol report, Joy Carey, 2011
- 7. Fitting it all together to create a dynamic food planning process Values & beliefs - charter Colour key Completed Facts and figures on current situation, In progress strengths & vulnerabilities - WFB Current tasks Next 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. Developing the charter – ‘good food’ is more than cheap & convenient…
- 9. Charter: definition and visionary statement of beliefs to engage a wide audience We believe good food is vital to the quality of people's lives, health and wellbeing in Bristol and also to that of the people who produce it. As well as being tasty, healthy and affordable the food we eat should be good for nature, good for workers, good for local businesses and good for animal welfare. ‘Good for people, places & the planet’
- 10. Our vision is that within the next five years Bristol will become known as a leading sustainable food city, widely celebrated for its: •diversity of successful food businesses from which people can buy a wide range of fresh, seasonal, local and organic, regional and fairly traded, good food products •flagship wholesale market and other infrastructure supporting regional supply chains and helping to make fresh fruit, vegetables and regional staples widely available •‘cook from scratch’ healthy food culture and fun approaches to engaging residents in cooking, growing and city-wide food events •innovative network of urban food producers making effective use of a wide range of sites including the best value agricultural land in and around the city •highly efficient systems for redistributing surplus food and innovative approaches to capturing and re-using energy and nutrients from food waste recycling.
- 13. Transform Bristol’s Food Culture - outcomes People choose, celebrate and Food enjoy eating ‘good food’ together. consumption has a positive environmental Majority of meals are cooked impact. from scratch using fresh, seasonal, local, regional, organic Breastfeeding and ‘good’ food and fairly traded produce. is valued from birth. Community food growing is Number of good quality food highly visible all across the city. sector jobs is increased. Enjoyable learning opportunities Everyone has for food growing and cooking are the resources widely available. needed for a healthy diet.
- 14. Safeguard the diversity of food retail - outcomes All 52 local shopping centres offer fresh, seasonal, local, regional, organically produced, fairly traded The Bristol Pound food 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 the Community-led ‘good food’ trade (eg city region are actively involved in the community buying groups or coops) Bristol Pound ‘farm link’ initiative. is well promoted and supported; seen as integral to the city’s food Strategic retail planning is effective in system. controlling supermarket expansion The number & market share and allows only of independent food retailers beneficial & restaurants selling ‘good food’ supermarket has increased. locations.
- 15. Safeguard land for food - outcomes Best and good quality land is protected and available for food production. Community groups, enterprises and schools All Bristol Development are enabled to produce Framework documents, food on as much land and including local plans, reflect in as many food growing ‘good food’ values and include spaces as possible. land allocation for food production. Land is valued for its potential to create Available land meets demand meaningful work; for community and individual more land-based food growing. food system jobs exist.
- 16. Increase urban food production and distribution - outcomes The number of market garden enterprises in and around Bristol has increased. Bee-keeping is valued and supported for its key Distribution systems are in place to contribution enable trade of food produced and to a resilient food system. processed in and close to Bristol. Connection with food Annual volumes of fruit and growing is the norm for the vegetables supplied from within or majority of the close to the city are significantly population. increased. There is an increase in the number of people involved.
- 17. Redistribute, recycle and compost food waste - outcomes Food waste is actively City resident discouraged. participation in food waste reduction is very Edible food is redistributed. high. Food waste collection is Affordable solutions accurately measured & enable commercial food monitored. waste collections, including options All energy and nutrients from for hotels, domestic & commercial food cafes & waste are returned to food restaurants. production in/around the city.
- 18. Protect key infrastructure for local food supply - outcomes Legal documents (eg Bristol Development Framework) protect infrastructure essential to local & regional food supply - abattoirs, dairies, packing sheds, mills, market places etc. Wholesalers, distributors and the Bristol wholesale market enable regional supply chains & good food enterprises. Information exists on the capacity of the city region’s agricultural land and food-related infrastructure to meet food needs of the main population centres.
- 19. Increase market opportunities for local & regional food producers - outcomes The majority of Bristol’s meals provided by schools, hospitals, staff canteens, universities Smaller scale and colleges are accredited ‘good producers, including food’ meals. urban growers with surplus, have easy St Philips wholesale market access to markets in enables the supply of ‘good food’ the city. from producers across the city region. A network of retailers & markets provide fresh, seasonal, local & regional foods throughout the city.
- 20. Support community food enterprise models - outcomes Community-run food enterprises contribute to the city’s food system - operational in food production, Innovative social processing, distribution, catering, enterprises are food redistribution, composting, increasing the number of skills development & education. food-related work and training opportunities. Community food enterprises are valued for their social benefits and Start-up support enables work closely with the health & new enterprise social service sectors. development. Community food enterprises collaborate with independent food businesses.
- 21. Next steps in developing a food plan: For each of the 8 areas of the food plan: •What is the most useful role the FPC can play? Review work that •What should be the FPC’s we’ve done and email your thoughts priority actions? on these questions to Steve Marriot •What action can you individually commit to, and by when?
- 22. Sustainable food city themes and principles – check list 1. 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 terrestrial and marine ecosystems and natural resources including soil, water and air: produced, processed, distributed and disposed of in ways that minimise both its local and global ecological footprint. 3. Local economic prosperity - Support local food economies; high number and diversity of food enterprises throughout the food chain. Public and private sector bodies should procure and provide healthy and sustainable food in a way that promotes local economic prosperity. 4. Resilient communities - Everyone should have an opportunity to develop food growing, cooking and buying skills that foster community resilience and individual self- reliance. Planners should ensure communities can access land, buildings and other resources 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