FeedingManchester Session One & Two Presentations
Embedded Scribd iPaper - Requires Javascript and Flash Player
Session 1: Setting the scene Manchester’s unsustainable fo od system.
The un-sustainable nature of our present food industry. Where does our fruit & veg come from? What are the obstacles to sourcing local fresh produce?
Our environmental impact:
• Each of us produce 11.5 tonnes of C02 per year.
(1 * )
• A Mancunian’s eco-footprint is 5.45 global hectares. (1 ) ** • This is 3 times bigger than our fair ‘earth share’ of 1.8 glo bal ha. (1) *** • Gtr Manchester’s ecofootprint is 200 times its actual area. (1) ****
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Impact of the food we eat :
• The sectors with the largest eco‐footprint are: food & home energy. • Food production system responsible for 20%-25% of GHG emissions. • The use of HGVs to transport food has doubled since 1974. * • Growing impact of air freighted fresh produce. ** • Households purchase one tonne of food per person.
(1 ) )(2
• Approximately one third of all food bought in the UK is thrown away.
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Where does our food come from?:
• Only 16% of adults are eating the recommended minimum of 5 portions of fruit and vegetables a day.
(3 )
• The UK is more self sufficient than would appear: 60% ov erall. * • UK largest net importer of food and drink among the EU states. (4) • 95% of fruit and 50% of vegetables eaten in the UK are imported. (5) • Food miles increased by 15% in the 10 years to 2002. Session 1: Setting the scene Manchester’s unsustainable fo ** od system.
How we Shop:
• Four supermarkets* control 75% of UK food retailing, with small independent retailer’s share of the market reduced to 6%. ** • Every £1 spent with a local shop is worth £1.76 to the local economy, but only 36p if it is spent with a supermarket chain. (6) • Supermarkets have consistently been found to pay suppliers nearly 4% below the average price paid by other retailers. (7) Session 1: Setting the scene
Manchester’s unsustainable fo od system.
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Kindling’s New Smithfield Market Research: • Illustrate how New Smithfield Market works, defining the roles of traders, agents, transporters etc. • Locate the source of fruit and vegetables sold on NSM, how they are transported to NSM and who they are sold to. • Identify good practice as well as potential and innovation of local growing. • Summarise the interest in and demand for locally Session 1: Setting the scene produced fruit and vegetables. Manchester’s unsustainable fo
od system.
New Smithfield Market:
• 234,227 tonnes of fruit and vegetables are sold by traders per annum. 10% of all food consumed in Greater Manchester. • Supplies 44% of Manchester's fresh fruit and vegetables. • 19 fruit & vegetable wholesale traders. • Traders deliver as far north as Cumbria, west to North Wales, south to Birmingham and east over to Sheffield. • £250 million per year to the region's economy and Session 1: Setting the scene 650 jobs. Manchester’s unsustainable fo
od system.
• Perhaps 1% of the fruit & vegetables are organic.
New Smithfield Market Produce:
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Source of Apples:
Organic Apple Location Location Location Location Location UK UK Trader?: Category: 1: 2: 3: 4: 5: location location 1: 2:
No Yes Yes Yes No
Alkaline Europe South Africa Alkaline France Netherlands Sub acidic France Italy
China
USA
South Africa
South Africa France Chile
New Zealand East Sussex England Hereford shire
Alkaline Englan Italy d Alkaline France Italy
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Demand for sustainable food:
Seasonal produce: Strawberries are available throughout year, English and Scottish strawberries available in the English season, glasshouse strawberries from Spain and The Netherlands for the remainder. Local produce: Wholesalers selling to caterers did report an increase in demand for local produce & traders had no problem meeting demand. However, the same Session 1: not traders also added that if local produce was Setting the scene Manchester’s unsustainable fo available then businesses were happy od system. to accept alternatives.
Demand for sustainable food:
Variety: “15 years ago we were able to buy a minimum of 6 varieties, now at least half of the English apples season is taken up selling Belgium apples” One
wholesaler traders comments.
Organic: “organic is the first to go in a credit crunch”
Non-organic wholesale trader.
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Competition from Supermarkets:
• Supermarkets take the best quality produce. • Independents are not buying in volume, so paying more. • Independents generate more wastage, because of lower quality produce & less storage infrastructure. • Reduced sales because of supermarket Session 1: Setting the scene Manchester’s unsustainable fo dominance. od system.
Other external factors:
• Energy Prices. • Exchange rate with the Euro Zone General increase in prices, is this all being passed on to the customer? The Wholesale Market is quieter. Less Wastage.
• Development of the Market & trader diversification.
Session 1: Setting the scene Manchester’s unsustainable foo d system.
Session 1: Setting the scene Manchester’s unsustainable foo d system.
Fruit & vegetable stalls at Greater Manchester Farmers Markets:
Manchester: Northenden: Ashton:
0 of 12 1 of 17 4 of 54
Session 1: Setting the scene Manchester’s unsustainable foo d system.
Distance Travelled by stall holders: Manchester: Ranged: 6.3 miles to 77.8 miles. Average: 33.65 miles. Ashton: Ranged: Average: 6.2 mile to 119 miles. 39.24 miles.
Northenden: Ranged: 2.4 miles to 77.8 miles.
Session 1: Setting the scene Manchester’s unsustainable foo d system.
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Kindling’s Food Mapping Research: • Collate information about sustainable food projects in Greater Manchester. * • Develop a snap shot of those interested in and working on local food issues. • Highlight progressive & strategically important activities & groups. • Identify obstacles and potential solutions when trying to grow & source local food. • Explore methods of sharing this information.
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Obstacles for sourcing local produce:
Expensive / not cost effective Availability (includes lack of producers) & lack of variety Transport / timing of delivery Lack of info on producers / Lack of time to research Inconsistency of seasonal fresh produce & Quality Shorter shelf life Competition with big nationals/supermarkets Shops don't stock it Peoples eating habits Lack of access to shops Climate Customer expectations versus commercial reality Cheap imports Local focus Good land used for development Lack of understanding of the issues Difficulties for small producers of big contracts People choose shops for cultural reasons
11 9 8 6 5 3 2 2 2 2 1 1 1 1 1 1 1 1
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Obstacles to working on local food issues:
Lack of time / resources 8 Viability of business re ethical payment of staff / price of 6 haulage etc. Advice/training needed Vandalism/security issues Lack of facilities on allotment sites Lack of local authority support for growing (council/ regeneration plans) 4 4 3 3
Red tape for community groups re H&S, Legislation re traceability2 of food Lack of willingness to share produce on community growing projects Dishonesty – shops etc. claiming local when not Lack of allotments / lack of surplus on allotments AMAS website not updated or used enough Perception that it's not ok to pick fruit in parks Need to increase professionalism Openness Vs opportunists (making profit) Schools & public services tied into contracts Lack of co-ordination between growing projects Lack of info re producers 2 2 2 1 1 1 1 1 1
1 Session 1: Setting the scene Public perception of price & cultural barriers – very white middle 1Manchester’s unsustainable fo class od system. More action needed, enough talk! 1
Obstacles for growers to supply locally:
Logistics – transportation (accessibility) /distribution - timing Advertising & marketing Selling surplus - need a relationship before being able to approach a customer with surplus Difficult to sell without organic certification which costs Tax/ red tape make it difficult for small producers to set up Issues of consistency/quality of produce/ producing for demand Time constraints Ability to produce produce at a competitive price Rules and regulations etc creates problems regarding selling produce on allotments. Who do you sell it to? (hard to shift big quantities; small outlets disappearing) Small schemes have no resilience for the people - can't take holidays or sick days.
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Session 2: Food pioneers Introducing proven local soluti ons.
Presenting Gtr Manchester local food projects. Introducing the local food projects present today.
Projects Found:
• A total of 144 sustainable food projects were identified. • Interviewed 51 organisations: • Project Categories:
Growing. Awareness Raising/Education. Distribution. Retail. Food preparation/ Cooking.
Session 2: Food Pioneers Introducing proven local solutions.
Growing projects mapped:
Session 2: Food Pioneers Introducing proven local solutions.
Awareness Raising/educational projects mapped:
Session 2: Food Pioneers Introducing proven local solutions.
Distribution projects mapped:
Session 2: Food Pioneers Introducing proven local solutions.
Retail projects mapped:
Session 2: Food Pioneers Introducing proven local solutions.
Food Preparation/cooking projects mapped:
Session 2: Food Pioneers Introducing proven local solutions.
Interest in local food: All buying fresh produce were interested in buying local sustainable food. Number of customers / beneficiaries: 120,000
Accessibility: Customer/beneficiary motivations: Affordability: Environmental concerns: Social benefits: Cultural aspect:
20 18 21 21 6
Session 2: Food Pioneers Introducing proven local solutions.
Income:
100% trading: Over 50% trading: Majority grant funding:
17 3 18
Session 2: Food Pioneers Introducing proven local solutions.
Annual Turnover:
Under £1,000 £1,000 – £10,000 £10,000 – £30,000 £30,000 – £50,000 £50,000 – £100,000 £100,000 – £250,000 £250,000 – £500,000 £500,000 – £1,000,000 £1,000,000 + ~£7 million turnover per year. Plans to expand their food related work: 41 These plans are funded: 20 10 6 5 3 3 4 4 2 2
Session 2: Food Pioneers Introducing proven local solutions.
Sustainable Food definition:
Sustainable food takes into account environmental, health, social and economic concerns and consists of seven principles*:
• Local and seasonally available food to minimise energy use in food production, transportation and storage. • Food from farming systems that minimise harm to the environment, such as certified organic produce. • • • • Limiting foods of animal origin. Excludes fish species identified as at risk. Fair-trade-certified products. Promote health and wellbeing.
• Food democracy ensuring control by entrepreneurs, workers and customers.
*inspired by Sustain’s seven principles of sustainable food (www.sustainweb.org/sustainablefood)
References:
1) Econw - towards a one planet region by Centre for Urban & Regional Ecology (draft final v0.9 May 2006 ) 2) As above.
3) Manchester Partnership Quality of Life Survey 2004/5 4) Agriculture in the UK 2007, DEFRA 2008. 5) http://www.fwi.co.uk/gr/foodmiles/facts.html 6) 7) http://www.neweconomics.org/gen/news_buyinglocalworth400percentmore.aspx http://keepchorltoninteresting.org/whats-wrong-with-supermarkets
Session 1: Setting the scene Manchester’s unsustainable fo od system.
The un-sustainable nature of our present food industry. Where does our fruit & veg come from? What are the obstacles to sourcing local fresh produce?
Our environmental impact:
• Each of us produce 11.5 tonnes of C02 per year.
(1 * )
• A Mancunian’s eco-footprint is 5.45 global hectares. (1 ) ** • This is 3 times bigger than our fair ‘earth share’ of 1.8 glo bal ha. (1) *** • Gtr Manchester’s ecofootprint is 200 times its actual area. (1) ****
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Impact of the food we eat :
• The sectors with the largest eco‐footprint are: food & home energy. • Food production system responsible for 20%-25% of GHG emissions. • The use of HGVs to transport food has doubled since 1974. * • Growing impact of air freighted fresh produce. ** • Households purchase one tonne of food per person.
(1 ) )(2
• Approximately one third of all food bought in the UK is thrown away.
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Where does our food come from?:
• Only 16% of adults are eating the recommended minimum of 5 portions of fruit and vegetables a day.
(3 )
• The UK is more self sufficient than would appear: 60% ov erall. * • UK largest net importer of food and drink among the EU states. (4) • 95% of fruit and 50% of vegetables eaten in the UK are imported. (5) • Food miles increased by 15% in the 10 years to 2002. Session 1: Setting the scene Manchester’s unsustainable fo ** od system.
How we Shop:
• Four supermarkets* control 75% of UK food retailing, with small independent retailer’s share of the market reduced to 6%. ** • Every £1 spent with a local shop is worth £1.76 to the local economy, but only 36p if it is spent with a supermarket chain. (6) • Supermarkets have consistently been found to pay suppliers nearly 4% below the average price paid by other retailers. (7) Session 1: Setting the scene
Manchester’s unsustainable fo od system.
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Kindling’s New Smithfield Market Research: • Illustrate how New Smithfield Market works, defining the roles of traders, agents, transporters etc. • Locate the source of fruit and vegetables sold on NSM, how they are transported to NSM and who they are sold to. • Identify good practice as well as potential and innovation of local growing. • Summarise the interest in and demand for locally Session 1: Setting the scene produced fruit and vegetables. Manchester’s unsustainable fo
od system.
New Smithfield Market:
• 234,227 tonnes of fruit and vegetables are sold by traders per annum. 10% of all food consumed in Greater Manchester. • Supplies 44% of Manchester's fresh fruit and vegetables. • 19 fruit & vegetable wholesale traders. • Traders deliver as far north as Cumbria, west to North Wales, south to Birmingham and east over to Sheffield. • £250 million per year to the region's economy and Session 1: Setting the scene 650 jobs. Manchester’s unsustainable fo
od system.
• Perhaps 1% of the fruit & vegetables are organic.
New Smithfield Market Produce:
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Source of Apples:
Organic Apple Location Location Location Location Location UK UK Trader?: Category: 1: 2: 3: 4: 5: location location 1: 2:
No Yes Yes Yes No
Alkaline Europe South Africa Alkaline France Netherlands Sub acidic France Italy
China
USA
South Africa
South Africa France Chile
New Zealand East Sussex England Hereford shire
Alkaline Englan Italy d Alkaline France Italy
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Demand for sustainable food:
Seasonal produce: Strawberries are available throughout year, English and Scottish strawberries available in the English season, glasshouse strawberries from Spain and The Netherlands for the remainder. Local produce: Wholesalers selling to caterers did report an increase in demand for local produce & traders had no problem meeting demand. However, the same Session 1: not traders also added that if local produce was Setting the scene Manchester’s unsustainable fo available then businesses were happy od system. to accept alternatives.
Demand for sustainable food:
Variety: “15 years ago we were able to buy a minimum of 6 varieties, now at least half of the English apples season is taken up selling Belgium apples” One
wholesaler traders comments.
Organic: “organic is the first to go in a credit crunch”
Non-organic wholesale trader.
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Competition from Supermarkets:
• Supermarkets take the best quality produce. • Independents are not buying in volume, so paying more. • Independents generate more wastage, because of lower quality produce & less storage infrastructure. • Reduced sales because of supermarket Session 1: Setting the scene Manchester’s unsustainable fo dominance. od system.
Other external factors:
• Energy Prices. • Exchange rate with the Euro Zone General increase in prices, is this all being passed on to the customer? The Wholesale Market is quieter. Less Wastage.
• Development of the Market & trader diversification.
Session 1: Setting the scene Manchester’s unsustainable foo d system.
Session 1: Setting the scene Manchester’s unsustainable foo d system.
Fruit & vegetable stalls at Greater Manchester Farmers Markets:
Manchester: Northenden: Ashton:
0 of 12 1 of 17 4 of 54
Session 1: Setting the scene Manchester’s unsustainable foo d system.
Distance Travelled by stall holders: Manchester: Ranged: 6.3 miles to 77.8 miles. Average: 33.65 miles. Ashton: Ranged: Average: 6.2 mile to 119 miles. 39.24 miles.
Northenden: Ranged: 2.4 miles to 77.8 miles.
Session 1: Setting the scene Manchester’s unsustainable foo d system.
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Kindling’s Food Mapping Research: • Collate information about sustainable food projects in Greater Manchester. * • Develop a snap shot of those interested in and working on local food issues. • Highlight progressive & strategically important activities & groups. • Identify obstacles and potential solutions when trying to grow & source local food. • Explore methods of sharing this information.
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Obstacles for sourcing local produce:
Expensive / not cost effective Availability (includes lack of producers) & lack of variety Transport / timing of delivery Lack of info on producers / Lack of time to research Inconsistency of seasonal fresh produce & Quality Shorter shelf life Competition with big nationals/supermarkets Shops don't stock it Peoples eating habits Lack of access to shops Climate Customer expectations versus commercial reality Cheap imports Local focus Good land used for development Lack of understanding of the issues Difficulties for small producers of big contracts People choose shops for cultural reasons
11 9 8 6 5 3 2 2 2 2 1 1 1 1 1 1 1 1
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Obstacles to working on local food issues:
Lack of time / resources 8 Viability of business re ethical payment of staff / price of 6 haulage etc. Advice/training needed Vandalism/security issues Lack of facilities on allotment sites Lack of local authority support for growing (council/ regeneration plans) 4 4 3 3
Red tape for community groups re H&S, Legislation re traceability2 of food Lack of willingness to share produce on community growing projects Dishonesty – shops etc. claiming local when not Lack of allotments / lack of surplus on allotments AMAS website not updated or used enough Perception that it's not ok to pick fruit in parks Need to increase professionalism Openness Vs opportunists (making profit) Schools & public services tied into contracts Lack of co-ordination between growing projects Lack of info re producers 2 2 2 1 1 1 1 1 1
1 Session 1: Setting the scene Public perception of price & cultural barriers – very white middle 1Manchester’s unsustainable fo class od system. More action needed, enough talk! 1
Obstacles for growers to supply locally:
Logistics – transportation (accessibility) /distribution - timing Advertising & marketing Selling surplus - need a relationship before being able to approach a customer with surplus Difficult to sell without organic certification which costs Tax/ red tape make it difficult for small producers to set up Issues of consistency/quality of produce/ producing for demand Time constraints Ability to produce produce at a competitive price Rules and regulations etc creates problems regarding selling produce on allotments. Who do you sell it to? (hard to shift big quantities; small outlets disappearing) Small schemes have no resilience for the people - can't take holidays or sick days.
Session 1: Setting the scene Manchester’s unsustainable fo od system.
Session 2: Food pioneers Introducing proven local soluti ons.
Presenting Gtr Manchester local food projects. Introducing the local food projects present today.
Projects Found:
• A total of 144 sustainable food projects were identified. • Interviewed 51 organisations: • Project Categories:
Growing. Awareness Raising/Education. Distribution. Retail. Food preparation/ Cooking.
Session 2: Food Pioneers Introducing proven local solutions.
Growing projects mapped:
Session 2: Food Pioneers Introducing proven local solutions.
Awareness Raising/educational projects mapped:
Session 2: Food Pioneers Introducing proven local solutions.
Distribution projects mapped:
Session 2: Food Pioneers Introducing proven local solutions.
Retail projects mapped:
Session 2: Food Pioneers Introducing proven local solutions.
Food Preparation/cooking projects mapped:
Session 2: Food Pioneers Introducing proven local solutions.
Interest in local food: All buying fresh produce were interested in buying local sustainable food. Number of customers / beneficiaries: 120,000
Accessibility: Customer/beneficiary motivations: Affordability: Environmental concerns: Social benefits: Cultural aspect:
20 18 21 21 6
Session 2: Food Pioneers Introducing proven local solutions.
Income:
100% trading: Over 50% trading: Majority grant funding:
17 3 18
Session 2: Food Pioneers Introducing proven local solutions.
Annual Turnover:
Under £1,000 £1,000 – £10,000 £10,000 – £30,000 £30,000 – £50,000 £50,000 – £100,000 £100,000 – £250,000 £250,000 – £500,000 £500,000 – £1,000,000 £1,000,000 + ~£7 million turnover per year. Plans to expand their food related work: 41 These plans are funded: 20 10 6 5 3 3 4 4 2 2
Session 2: Food Pioneers Introducing proven local solutions.
Sustainable Food definition:
Sustainable food takes into account environmental, health, social and economic concerns and consists of seven principles*:
• Local and seasonally available food to minimise energy use in food production, transportation and storage. • Food from farming systems that minimise harm to the environment, such as certified organic produce. • • • • Limiting foods of animal origin. Excludes fish species identified as at risk. Fair-trade-certified products. Promote health and wellbeing.
• Food democracy ensuring control by entrepreneurs, workers and customers.
*inspired by Sustain’s seven principles of sustainable food (www.sustainweb.org/sustainablefood)
References:
1) Econw - towards a one planet region by Centre for Urban & Regional Ecology (draft final v0.9 May 2006 ) 2) As above.
3) Manchester Partnership Quality of Life Survey 2004/5 4) Agriculture in the UK 2007, DEFRA 2008. 5) http://www.fwi.co.uk/gr/foodmiles/facts.html 6) 7) http://www.neweconomics.org/gen/news_buyinglocalworth400percentmore.aspx http://keepchorltoninteresting.org/whats-wrong-with-supermarkets
Bookmark/Search this post with
- Login to post comments
