2010 Making Local Food Work updates
On 14 September, we held the Edible Assets: Securing money for your food initiative in Bristol. The event had over 80 attendees and there was also a Bristol-focused local food networking event.
As a result of these events, LAoF is exploring how to offer support to urban food growing projects that want to develop a commercial element. This work will be in partnership with the Capital Growth and Ethical Eats projects.
Our Rhubarb publication has also been given a new design to save on the costs of production and to create something more promotional. The new version came out in September and will be distributed through several shops, food co-ops and members of the network.
During the last quarter we attended two Examination in Public sessions to discuss the final text for the London Plan. The proposed text now supports both commercial and non-commercial food growing including orchards, allotments, agriculture in the Green Belt and, explicitly, the Capital Growth project. The text also mentions that food production is good for food security and health, and discusses the London Food Strategy implementation plan which will encourage new markets for local food via public procurement and wholesale markets.
We organised a meeting in Lambeth Town Hall on borough food strategies for the London borough group. This group is also exploring affiliation status with the London Food Board.
We will be presenting the work on planning and food at the second Sustainable Food and Planning Conference at the end of October.
We have worked with the national programme of Making Local Food Work (MLFW) to commission research into the greenhouse gas emissions associated with community food enterprises, and which types of project or activities would be most beneficial in reducing greenhouse gas emissions. The final report, entitled Local Food and Climate Change: The role of community food enterprises was launched at a successful MLFW conference at the beginning of May, in Manchester. The report finds, ‘the lowest impact community food enterprises appear to be ultra low-carbon, as well as providing social and economic benefits’.
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