Strengthening Rural-Urban Linkages in Africa to achieve food security
J carey bristol food plan new graphics v5
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
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
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
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 and enjoy ‘good Food
food’. consumption
has a positive environmental
Majority of meals are cooked impact.
from scratch with fresh,
seasonal, local & regional, Breastfeeding and ‘good’ food
organic and fairly traded is valued from birth.
produce.
Numbers of quality food
Community food growing is sector
highly visible all across the city. jobs is increased.
Enjoyable learning opportunities Food poverty is
for food growing and cooking are eliminated.
widely available.
14. Safeguard the diversity of
food retail - outcomes
Fresh, seasonal, local and regional,
organic & fair-trade food staples are The Bristol Pound
available at affordable prices in all is accepted in all independent food
local 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 the
Community-led ‘good food’ trade is ‘farm link’ initiative.
well promoted and supported; seen
as integral to the city’s food system. Strategic retail planning is effective in
controlling supermarket
The number & market share expansion
of independent food retailers and allows only
& restaurants selling ‘good food’ beneficial
has increased. supermarket
locations.
15. Safeguard land for food -
outcomes
Best and good quality land is protected and
available for food production.
All Bristol Development Framework documents,
including local plans, reflect ‘good food’ values
and include land allocation for food growing.
Available land meets demand for community and
individual food growing.
Community groups, enterprises and schools are
enabled to produce food on as much land and in
as many food growing spaces as possible.
Land-based food jobs are valued; more jobs exist.
16. Increase urban food production
and distribution - outcomes
The number of urban and
peri-urban market garden
enterprises has increased. Annual volumes of
fruit and vegetables
There is an increase in the supplied from within
number of people involved. or close to the city
are significantly
Connection with food growing increased.
is the norm for the majority of
the population.
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
Bristol Development Framework protects
infrastructure essential to food supply.
Regional and sub-regional food infrastructure
supports local production and markets.
Bristol’s flagship wholesale market supports
regional supply chains & good food enterprise.
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
Smaller scale producers, including
allotment growers with surplus, The majority of Bristol’s
have easy access to markets in meals provided by
the city. schools, hospitals, staff
canteens, universities
St Philips wholesale market and colleges are
enables the supply of ‘good food’. accredited ‘good food’
meals.
A network of retail markets
provide fresh, seasonal, local &
regional foods throughout the city.
20. Support community food
enterprise models - outcomes
Flourishing community food
enterprises are operational in food
production, processing, Innovative social
distribution, catering and waste in enterprises are
Bristol. increasing the number of
food-related work and
The community-led trade element training opportunities.
of the city’s food system works
closely with independent food Bee-keeping is valued
businesses, local communities and supported
and public sector especially for its key
community health. contribution
to a resilient
Start-up support enables new food system.
enterprise development.
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