After a year of research, Recipe for a Greener Curry collates the experience and opinions of dozens of BAME owners of food businesses in the capital.
Download "Recipe for a Greener Curry" from the Sustain publications catalogue.
It questions why ethnic food businesses may not be concerned about sustainability and suggests how this situation might be changed. Crucially, the report is part of a project to make sustainability a priority for London\'s BAME food business owners.
As demand for sustainability grows, environmental policies and ethical supply chains will become expected practice. Like preventative measures to ensure compliance with health and safety codes, sustainable practice will have to be written in to business plans and sooner or later it will have a domino effect, filtering back through the supply chain. For now, London Food Link is focusing in on those businesses identified by the project who see the benefit of becoming greener.
This report highlights the alternative nature of supply chains that meet the food needs of certain ethnic communities. These supply chains are alternative because they supply specialist, sometimes exotic produce and/or are not part of mainstream supply chains.
However, the report recommends that Government support focuses on supporting the infrastructure for profitable, efficient and sustainable local supply chains, rather than relying on the centralised supply routes developed by national supermarkets. Logistics may not be glamorous, but we believe logistical mechanisms that get locally manufactured ethnic food products, made with local and sustainable produce, onto the shelves of ethnic-owned local shops, would be a cause for celebration. The cultural and commercial vibrancy of multicultural communities in London may depend on such infrastructure.
For more information on the report, please call Zeenat at Sustain on 020 7837 1228 or email zeenat@sustainweb.org.
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