The Sustainable Food Cities approach is a tried and tested model for driving positive change which involves what we call the 3 Ps:
Establishing an effective cross-sector Food Partnership
Embedding healthy and sustainable food in Policy
Developing and delivering a food strategy and Action Plan
The success of any city-wide sustainable food programme depends on getting the right people involved in the right way. Whether it’s an informal steering group or a legally constituted body, it is important to establish a cross-sector food partnership that brings together key stakeholders willing to work together for positive change. Check out our summary guide to setting up a food partnership and contact us for more information.
To drive really significant improvements, it is vital to put food at the heart of policy. From procurement and health and wellbeing to economic development and urban planning, we can help you identify the policies that matter and guide you on how to use them to make healthy and sustainable food the norm where you live.
Working with partners to develop an ambitious but achievable food strategy and action plan is vital if you want to create an integrated city-wide programme that delivers more than the sum of its parts. Check out Foodlinks’ guide to developing a food strategy and read our introductory guide to developing a food action plan.
Being able to show the merits of what you are doing is fundamental to secure more support. For this reason, we have launched a project to develop a set of indicators that will help measure the positive impacts of developing sustainable food strategies and action plans at a local level.
Based on a review of existing food strategies and action plans, much of the information in this website is structured around six key food issues:
1. Promoting healthy and sustainable food to the public.
2. Tackling food poverty, diet-related ill health and access to healthy food.
3. Building community food knowledge, skills, resources and projects.
4. Promoting a vibrant and diverse sustainable food economy.
5. Transforming catering and food procurement.
6. Reducing waste and the ecological footprint of the food system.
See the key issues section for ideas for action, examples of how cities are putting them into practice and resources to help you get started.
If you would like more help on getting started please contact us - you will find our details below.