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Sustainable food is produced, processed, and distributed in ways that protect the global environment and local economies while ensuring health and fair wages.
10 Principles of Sustainable Food
10 Principles of Sustainable Food
Most cities and public organisations with sustainable food programmes have adopted a set of principles to guide their efforts. The following 10 principles try to capture the full breadth of critical food issues and provide a framework for people and places wishing to develop their own programmes.
Health and well-being for all
Health and well-being for all
Access to affordable, healthy and sustainable food should be fundamental for everyone in society.
All food providers - manufacturers, retailers and caterers - should promote safe, healthy and sustainable food for the people they serve.
Environmental sustainability
Environmental sustainability
Food production should conserve and enhance ecosystems and natural resources, including soil, water and air.
Food should be produced, processed, distributed and disposed of in ways that minimise both its local and global ecological footprint.
Local economic prosperity
Local economic prosperity
Planners and policy makers should support local food economies by promoting diversity of food enterprises.
Public and private sector bodies should procure and provide healthy and sustainable food .
Resilient communities
Resilient communities
Everyone, particularly young people, should have an opportunity to develop food growing, cooking and buying skills.
Planners should ensure communities can access land and buildings to take more control of the food.
Fairness in the food chain
Fairness in the food chain
Workers everywhere should have good working conditions and be fairly paid .
Institutions and policy-makers should tackle food poverty and improve food security.
Take a tour of the NW of England as to how we could grow more healthy food right here. Just Grow
The UK imports about half of our food and feed (by value). This has a disproportionate impact on the environment. 70% of land used to grow our food is overseas, and about 2/3 of the GHG emisions associated with our food is emitted abroad - and so doesnt count towards the UK GHG total. Royal Society Report
Sustainable Food Places through its network of 114 food partnerships across UK local authorities, is implementing much of recommendations of ‘Just in Case: 7 Steps to Narrow the UK Civil Food Resilience Gap’
This site is primarily for organisations rather than individuals. We cannot expect people to balance the economic, environmental and social aspects of food as they check out at the supermarket. The organisation can do so much better. They need a system, and to help that, we produced a Sustainable Food Guide modelled on a classic Environmental Management System.
OR!! Take a trip through the Ribble Valley in Lancashire to demonstrate how our food could be more 'sustainable' with 'Ribble Nibbles'
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