The recent crises (coronavirus pandemic, cost of living crisis) have proved how important – and how fragile – our food system is. We continue to see new and deepened financial problems for many citizens and the need to ensure everyone has enough nourishing food has never been more important. How our food is produced is also important and in order to meet our climate emergency commitments, we all need to change how we think about the food we eat.
In June 2021, GFPP and its multisector partners and stakeholders launched a holistic 10-year Glasgow City Food Plan aiming for Glasgow to be recognised for its good food and as a city where tasty, healthy, affordable food is accessible to everyone. The plan has 6 themes based around 3 overarching pillars – Equity, Sustainability and Health. Not only is working in partnership vital to our achievement of our these main goals, we see it as central to the social and economic recovery of our city. This year we are running the Good Food for Glasgow campaign, which aims to get more people involved in ‘Good Food’ activities in Glasgow.
Our partners include organisations from all different sectors including the Glasgow Community Food Network (GCFN), which represents over 200 community organisations around the city. Their Food & Climate Action project aims to work alongside local communities to co-create a more resilient food system that is fairer and kinder to both people and the planet. The project is a partnership between 5 projects based in different areas of Glasgow.
Our top tips for organisations and businesses would be to:
1) Help make sure everyone has access to fresh, fair, healthy, affordable food:
• buy and cook healthy, fresh, sustainable food to sell or supply
• explore ways to source fair trade, local, seasonal and organic produce
2) Use growing and cooking food to bring your community together:
• support communal food breaks, to bring people together over food
• support your employees, customers or clients to cook, eat and enjoy fresh, sustainable food
• offer space to grow food where possible
3) Support the local food economy:
• explore ways that your procurement or buying systems can support local businesses
• if you serve food, highlight where your produce comes from to those who eat it
4) Enjoy and celebrate diverse, tasty and healthy food:
• increase the amount of healthy food available in your workplace
• engage your employees, clients or customers in food – ask for recipes, tell them where food has come from, and hold food celebration events
5) Make sure food is good for the environment as well as people:
• take steps to reduce food waste across your organisation
• make sure you meet the Waste (Scotland) Regulations – recycle unavoidable food waste
• redistribute food wherever possible
• avoid and recycle packaging
• support high animal welfare standards
• choose local, seasonal, organic produce
More equal access to healthy food in all areas of the city.
Lower rates of food insecurity.
More food procured locally.
Proportion of food consumed in Glasgow from local producers.
More land available for food growing.
Development of local and short food supply chains.
New employment and training opportunities.
Reduced food waste.
Number of people taking part in food related activities.
Better health of people in Glasgow longer term.