From earlier today: our third guest speaker #CCRI2015 Joy Carey of f3 discusses good food; a resilient food plan; and how to educate and engage people in current food-related debates.

1. Developing sustainable & resilient
food systems – models & strategies
at a local levelFood and cities:
Bristol
Joy Carey
Independent Consultant
Member of Bristol Food Policy Council
Director of Bristol Food Network© James Barke

2. Bristol city & regionPopulation:
• 421,300 in Bristol
• 1m in ‘city region’
Farms in city region:
• 860,928 ha farmland
• 23,000 holdings
• 50% <5ha
Jobs: One in ten jobs in
West of England is in the
Food & Drink sector
Health: 27,000 young
people overweight

3. People, places, planet

5. Bristol’s ‘food journey’
© James Barke

6. Some milestones: 1997-2015
(2011)
(2009)
(1998/
2009)
(2009)
(2013)
(2004)
(1997)

7. Partnership structures
Local
Government
National Health
Service
Businesses
NGO’s
Education
Institutions
Voluntary Sector
Bristol Food
Network
Bristol
Green
Capital
Bristol
Food Policy
Council

8. A better understanding
© James Barke

9. ‘Who feeds Bristol Bristol?
Towards a resilient food plan’
2011
A research report by Joy Carey,
(www.bristolfoodpolicycouncil.org)

10. Research focus – the whole
food system
Baseline data; strengths and
vulnerabilities; positive planning powers

13. Mechanisms - joining the dots
© James Barke

14. Bristol Food Policy Council
Approach
‘Immersion’
‘Implication’
‘Reciprocation’
‘Facilitation’
Role
• Validating
• Influencing
• Connecting & communicating
• Creating visibility
www.bristolfoodpolicycouncil.org

16. BCC Food & Planning Developmental
Review, April 2014 (commissioned jointly
by Planning & Space and Public Health)
How can the city strengthen it’s work
on the Good Food agenda?
How to fit food into other
policy & strategy?

17. A sustainable food system
policy DMxx?
• Safeguard diversity of food
retail
• Safeguard land for food
production – urban & peri-
urban
• Retain and strengthen food
supply infrastructure
• Places and spaces for
 food waste collection &
composting
 urban food growing
 cooking & food storage

18. Mechanisms - engaging people
© James Barke

20. Public sector food
procurement and catering
North Bristol NHS Trust: sustainable
catering award for patient food

21. © James Barke
Bronze, Silver & Gold Marks for food quality
& provenance PLUS food leadership, food
education & food culture.

22. UK's largest
alternative to
£ sterling
Helping to make local and
regional food suppliers visible
Buying groups &
pop-up markets
Growing the capacity of the
local food system

24. Food Waste: recycling
and redistribution
‘Feeding 5000’

25. Bristol
Food Connections
Festival
‘Eat in’
‘Pop up market’’
185,000 people
Over 200 events

26. Some challenges!
© James Barke

27. Land use and
planning:
a major challenge to
safeguard land for food

28. Key supply infrastructure –
upgrade the old?

29. Or invest & innovate?
Markthal housing & market hall
Rotterdam
®provast, MVRDV

30. Indicators of resilience?
Engaged citizens
Staples from city region
‘Cook from scratch’
Diverse food retail
‘Closed loop’ systems

32. Developing sustainable & resilient
food systems – models & strategies
at a local level
Thank you!
Joy Carey
Sustainable Food System Planning
f3 local food consultants, UK
joy.carey@localfood.org.uk© James Barke