A Food Policy Council for the Food Capital of Ireland?
Transcript of A Food Policy Council for the Food Capital of Ireland?
A Food Policy Council for the Food Capital of Ireland?
Dr Colin SageDepartment of Geography, UCC
Why do we need a FPC?
• The Global Food System: – Food prices → food security
• Environmental change: – Climate change → crops + farmers
• Food & health: – upward trend in BMI & rates of CVD, diabetes
• Food poverty & social justice– Austerity economics → poorly nourished
A Food Policy Council
• What is it’s scope?• What does it do?• What can it achieve?• What can be my role in this?• Food policy: a systemic approach to food• = Production + Processing + Distribution + Retail + Consumption + Waste
• And the human & enviro health consequences
Why Cork?• Reputation as Food CapitalBUT the food system in Cork:• Car‐based shopping in suburban
centres at international multiples• Dietary practice• Food imports rising >9%/yr• Agriculture oriented to distant
markets: beef & dairy• A disconnection with farming in the
region• Is the food system sustainable?
Healthy? Resilient ? Does it strengthen economic prosperity? Or improve social inclusion?
• Could a food system do that?
FOODFOOD
Health & Wellbeing
Social justice
Diet, resilience & food security
Local economic prosperity
What does a FPC do?
1. A Forum: a roundtable representing diverse groups for dialogue within a food system –not sectoral – approach
2. It does not make policy but advocates for policy that progresses outcomes (health etc)
3. It seeks to broker linkages between actors & helps coordination between programmes
4. It works to re‐establish a regional/ territorial basis for the urban food system
Food Policy & Planning
Addressing food consumption practices
Maintaining diversity of food retail
Maintaining diversity of food retail
Support local food enterprise
Increase urban food production & supply
Safeguard land for food production
Increase marketing opportunities for local producers
Redistribute, recycle & compost food waste
Protect infrastructure for local food supply
FFOOD
OODFPC
Food producers (farmers, growers, processors)
Civil society(community groups)
Food retail & food service
Public bodies (City Council, HSE, Education etc)
Public bodies (City Council, HSE‐S, govt agencies)
Civil Society Organizations, grassroots groups
Private sector, food businesses
WASTE
PRODUCTION PROCESSING
DISTRIBUTION
RETAILCONSUMPTION
Food Policy Councils around the world
• USA: >50; Canada; Australia; Netherlands• Toronto (1990): the most successful?
– Initially a roundtable & diverse representation– Later a sub‐committee of city’s Board of Health
• Vancouver: FPC part of strategic vision to become ‘Greenest City’ in world & a Healthy City
• Bristol: 1st UK city (March 2011) based on report “Who Feeds Bristol?” supported by NHS.– Regarded as strategic part of making Bristol one of Europe’s top 20 cities by 2030.
Local solutions
• >½ world’s population live in cities• Cities are emerging as major food
policy actors• Food a planning prism for land,
energy, transport, waste etc• Also one offering high level of civic
engagement:• Food growing, local markets,
public procurement • In cities food, health & social
justice intersect
The place of a FPC in Cork• Offers real synergy with the Healthy City project• Deepens & broadens civic engagement around food (eg Food Focus CFI, allotments, school gardens, farmers’ markets etc)
• Fits within the EcCoWell sustainable cities model• Further consolidates Cork’s national & international reputation as the Food Capital ‐ & not just hubris!
• Offers a means to reconnect with our rural hinterland through public procurement schemes
• And it will undoubtedly contribute to a culture of healthier eating across the city
Justification for creating a FPC
• We are all connected to a food system• Every food system can be improved• FS will improve only if we think...& act• We think & act better together• We can help each other if we talk • We have differences, but we can deal with these if we talk & work together
• Each of us can find our own role in improving the food system by working with the FPC.
With acknowledgements to George Kent
Creating a Food Charter: Possible principles
– Health and wellbeing for all• Ensuring access to a nutritious, balanced & affordable diet
– A thriving local economy• Encouraging the development of food enterprises making use of our land and sea resources
– Resilient, supportive communities• Bringing people together to celebrate local traditions
– Life‐long learning & skills• Learning & sharing skills how to grow, cook & enjoy food
– A reduced ecological footprint• Supporting production that is sustainable: reduces food miles, packaging and waste; and increases composting and recycling