1. Food Cardiff Katie Palmer Sustainable Food Cities Co-ordinator Cardiff and Vale Public Health Team Monday 19 th May 2014

2. Introduction Overview of Sustainable Food Cities Network The Big Picture The Cardiff Picture Food Cardiff Making a difference in the workplace

3. Sustainable Food Cities Network An alliance of public, private and third sector organisations that believe in the power of food as a vehicle for driving positive change and that are committed to promoting sustainable food for the benefit of people and the planet Aims to help people and place share challenges, explore practical solutions and develop best practice in all elements of sustainable food The Network is run by the Soil Association, Food Matters and Sustain Funded through the Esmée Fairbairn Foundation

4. Sustainable Diet (FAO) ‘Sustainable Diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources’

5. Around 32 regions, towns and cities are involved in the network In 2013, 6 cities successfully bid for 3 years of funding: Cardiff, Newcastle, Belfast, Bournemouth, Stockport, Liverpool Sustainable Food Cities Co-ordinators Different approaches Why set up this network? Over half the world's population now live in cities Sustainable Food Cities Network

6. The Big Picture Food Waste No agreed definition, but WRAP (UK’s Waste and Resources Action Programme) defines food waste as: ‘all food and drink discarded throughout the entire food chain’

7. Big Picture - Waste Counting the cost of EU Food Waste: EU Food Waste Prevention 2014

8. The Big Picture Food Waste It’s estimated that 89 million tonnes of food are wasted in the EU each year. Could rise to approximately 126 million tonnes by 2020 if no action is taken Consumers in industrialized countries waste approx 222 million tonnes of food – almost the entire net food production of sub- Saharan Africa Each tonne of food waste from food manufacturing in the UK is estimated to have a value of at least £950 Manufacturers could increase their profits by 12% per year by becoming more resource efficient

9. The Big Picture Obesity Obesity and related disease cost the global economy £372 billion in healthcare costs 30% of children in the UK are overweight or obese The numbers of children admitted to hospital for obesity-related problems in England and Wales quadrupled between 2000- 2009 One in 20 people in the UK has diabetes, accounting for 10% of the current National Health spend Diabetes is the biggest single cause of amputation, stroke, blindness and end stage kidney failure in the UK

10. The Big Picture (Food) Poverty There is no agreed definition of food poverty. Department of Health (2005): “inability to afford or access healthy food” But it is also described as a form of social exclusion Dowler (1998): “those who cannot afford to eat in ways acceptable to society; who find food shopping a stressful or potentially humiliating experience because they have insufficient money: whose children cannot have a packed lunch similar to their friends….these are people excluded from the minimum acceptable way of life…it is not just the health that is compromised in food-poor households: social behaviour is also at risk”

11. The Big Picture (Food) Poverty Falling income and rising food prices have reduced food affordability by over 20% for the lowest income households in UK (DEFRA 2013) Low income families spend more on food and have to spend even more to afford a healthy diet (Cooper and Dumpleton 2013) Lower income families make the greatest use of fatty, sugary and convenience foods. This group are more likely, compared with higher-income families, to be at risk of becoming overweight (Lobstein et al 2007). 61% of parents in poverty say they have had to cut back on food and 26% say they have skipped meals in the past year (Whitam 2012).

12. The Cardiff Picture One in five 0-19yr olds live in poverty 6.4% children are living in poverty 21% 5-15 year olds are eligible for free school meals (true eligibility probably higher). This equated to 10,331 children in Jan 2014 27% of 4/5 yr olds are overweight or obese Infant mortality rate is 4.8% Public Health Wales Observatory 2013

13. The Cardiff Picture Cardiff Foodbank helped 8,638 people from April 2013 – March 2014 Demand is increasing year on year

14. The Cardiff Picture Cardiff is predicted to have a population growth of around 20% over the next 15 years By 2025 70% of household waste must be recycled or composted Currently Cardiff is recycling in excess of 50% of waste

15. Building partnerships through food….. In order to: Inspire local businesses, community groups and individuals to build confidence and deliver change around sustainable food Encourage people to care about what they eat and where it comes from Influence the policy agenda to drive positive change for the people of Cardiff

16. Cardiff Food Council

17. What can Businesses do? Food Cardiff is asking individuals, communities and businesses to: LEARNFind out what Food Cardiff is and what we can all do to make a difference JOINJoin our community of people committing to make good food choices DODo your bit: pledge to make a change and then take action SHARE Share the news about what’s going on and, if you are proud of the changes you have made, shout it loud!

18. What can Businesses do? If you are a Food Business: Know the ‘what, where, how?’ of your ingredients Use local and seasonal produce Choose higher welfare meat and diary Pick sustainably sourced fish (MSC) Support environmentally friendly food (Soil association, Assured Food standards etc.) Influence your supply chain Reduce food waste Cut out packaging and reduce general waste Buy Fairtrade

19. What can Businesses do? If you are a Non Food Business: Every decision your organisation makes about purchasing and providing food has an environmental, social and economic impact. Choose Fairtrade Think about animal welfare Reduce the amount of meat in your canteens and catering

20. Eat with the seasons Say no to bottled water Reduce access to unhealthy processed foods in canteens and vending machines Create a growing space for staff Recycle everything, including food waste Enable staff to volunteer at a local food project Get staff involved in developing an ethical food policy

21. Join Join a community of organisations committed to creating positive change. Contact Katie, our Food Cardiff Co-ordinator, to talk about your business and the support you need. Do Pledge to do something different and take action. Develop an ethical procurement policy, ask your staff to get involved, and talk to your caterers about what they can do to help. Share Share your pledge and show that you take social responsibility seriously. Tell your staff what you’re doing and let them get involved. Research shows that organisations that invest in improving their local community experience lower staff absenteeism and higher productivity. What Food Cardiff is asking...

22. Katie Palmer, Sustainable Food Cities Coordinator Public Health Wales, Cardiff & Vale Public Health Team, Whitchurch Hospital Park Road, Cardiff, CF14 7XB Ffôn/Tel: 02920 336214, 02920873230 Ffacs/Fax: 02921 836243 Ebost/Email: katie.palmer2@wales.nhs.ukkatie.palmer2@wales.nhs.uk Website Twitter