Edible Edinburgh presentation for Doors Open Day 2015

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www.edible-edinburgh.org.uk
Edible Edinburgh: sustainable food city partnership
Cllr Lesley Hinds – Chair of Edible Edinburgh
Emma Witney – Edible Edinburgh Development Officer
September 2015

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Sustainable Edinburgh 2020
Engaging with our city’s future

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Food and Sustainable Development
o Poverty and Inequality
o Wellbeing
o Land and Environment
o Waste
o Economy

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Why a Sustainable Food City?

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Edinburgh’s People

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Edinburgh’s Economy

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Education

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Successful Edinburgh

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Challenges of improving health

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Food Poverty

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Food waste

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Scotland 2015: Year of Food and Drink

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Climate Change

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Recipe for Success

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How do we become a Sustainable Food City?

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Public Sector Leadership and Procurement

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Edinburgh Food for Life Partnership (EFFLP)
Pilot Project to:
o Identify and tackle barriers to providing increased levels of seasonal,
fresh, local, higher welfare and organic food within public sector catering.
o Achieve the Soil Association’s Food for Life Catering Mark in selected
sites.
o Engage children and young people, parents, patients, students and staff
to increase knowledge of where their food comes from.
o Evaluate the measurable impacts of the changes made.

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The FFL Catering Mark
 No undesirable additives and hydrogenated fats
 At least 75% of dishes on the menu are freshly
prepared
 All meat is from farms which satisfy UK welfare
standards
 Eggs are from cage-free hens (free range from 2015)
 Menus are seasonal and in-season produce is
highlighted
 Catering staff are supported with skills training and are
engaged in food education
 No GM ingredients
 No fish are served from the Marine Conservation
Society ‘fish to avoid’ list
 Information is on display about food provenance
 All suppliers meet appropriate food safety standards
 Caterers in schools, early years and residential
settings meet nutrition standards/guidelines
 The Food for Life Silver and Gold Catering Mark
Standards, in addition to meeting the Bronze
standard, require additional points which address
three core principles.
 Sourcing ethical and environment-friendly food
 Championing local producers
 Making healthy eating easy

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Partnership
o Transition Edinburgh South CCF Project
o NHS Lothian
o Community Food & Health Scotland
o Iglu Bar & Restaurant
o City of Edinburgh Council
o Edinburgh Voluntary Organisation Council
o SRUC –Scotland’s Rural University College
o Nourish Scotland
o Scotland Food & Drink
o Stirfresh
o Soil Association Scotland
o Edinburgh Community Food
o Edinburgh College
o Queen Margaret University
o Sodexo
o Zero Waste Scotland
o University of Edinburgh
o NFU Scotland
o ELREC – Edinburgh and Lothian Race Equality Council

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Edible Edinburgh
‘Edinburgh is a city where good food is
available and accessible for all, making
for healthy people, thriving communities
and a sustainable environment.’

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Feeding the 5,000 – Winning Support

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Policy
o Validate the sustainable food agenda, raise awareness and engage across sectors.
o Influence and inform policy, engage and educate decision makers and activists.
o Connect, integrate and improve coordination between policies, programmes and practice;
e.g. planning system, procurement, climate change and adaptation plans, etc.
o Communicate across and between sectors to raise awareness, and inform new ways of
thinking around food and integrated issues.
o Create visibility of all aspects of sustainable food agenda, supporting existing activity and
encouraging new. Establish Edible Edinburgh as a collective identity to give coherence to
the issue of sustainable food, to foster aspiration and stimulate growth.
o Identify and address gaps, initiating new programmes where resources allow or seeking
resources for this.

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Strategy
The Edible Edinburgh Sustainable Food City Plan

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Strategy - Vision
Edinburgh is a city where good food is available and accessible
for all, making for healthy people, thriving communities and a
sustainable environment

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Strategy - Outcomes
o More fresh, healthy and sustainable food eaten
o Fewer people living in food poverty
o Our natural environment and resources are protected and
conserved with fewer emissions
o A thriving food economy with greater diversity in local food
production and distribution
o A transformed food culture with greater awareness and skills

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Strategy - Aims
o Health and Well being
o Land Use
o Environment
o Buying Food
o Economy
o Cultural Change

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Strategy - Objectives and Actions
Sustainable Food City Action Plan

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Strategy – Priority Action on Food Poverty

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Governance Systems

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Action on Food Poverty
• Glasgow/ Edinburgh Food Poverty Group
• Council Leaders and the Directors of Public Health statements
• UK SFC Beyond Food Banks campaign;

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Action on Food Poverty – our approach
• listen to local voices
• tap into the influence of politicians and policy maker
• make alliances and take action beyond Edinburgh
• don’t reinvent the wheel

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Supporting Community Food Initiatives

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Sustainable Food City Charter

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Influencing Policy
• Becoming a Good Food Nation
• New approaches to tackling Food Poverty

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What next?
• Addressing Food Poverty
• Promoting Land for Community Growing
• Reducing Food Waste
• Supporting Food Hubs
• Promoting Community Action
• Support for Food for Life

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Food is everybody’s business!

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Thank You
http://www.edible-edinburgh.org/
Follow us on Twitter @EdibleEdin

Edible Edinburgh presentation for Doors Open Day 2015

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Edible Edinburgh presentation for Doors Open Day 2015