Key issues

Sustainability is a very broad concept and is about direction of travel rather than reaching a specific destination, so no one definition is ever perfect. In developing their programmes, however, many places have found it useful to think about food across six areas:

1. Promoting healthy and sustainable food to the public

2. Tackling food poverty, diet-related ill health and access to affordable 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

We have used these six ‘key issues’ to structure both the Sustainable Food Cities Award and the content on this website. Click the links on the right for ideas on what sorts of action places are taking to tackle each issue and for resources to help you take them on.

We are always looking for great examples of innovation and best practice that we can share with the rest of the Network, so if there is something happening in your area that you think others could learn from, please do let us know.


Leon Ballin
Sustainable Food Cities

Sustainable Food Cities is a partnership programme run by

Soil Association

Food Matters

Esmée Fairbairn Foundation
Sustainable Food Cities is funded by the Esmée Fairbairn Foundation 

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