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