Edible Edinburgh: A Sustainable Food City Plan
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Edible Edinburgh: A Sustainable Food City Plan http://www.edible-edinburgh.org/
PEOPLE
Fewer people living in
FOOD food poverty
More fresh, healthy &
ECONOMY
*
sustainable food eaten
A thriving food economy
with greater diversity in
local food production and
distribution
ENVIRONMENT CULTURE
Our natural environment A transformed food culture
and resources are with greater awareness
protected and conserved and skills
with fewer emissions
*
Sustainable food is tasty, healthy and affordable.
It is good for nature, for animal welfare, for local
businesses and good for people and communities.
02
Our food our city
The way we eat affects the city we live in. The food we grow, the
way we produce and distribute it, the distance it travels and the
people and businesses we buy it from all have a profound effect on
the place we call home. Food can change the landscape of our city,
the strength of our local economy, the health and wellbeing of our
population and the opportunities open to our young people.
At Edible Edinburgh we believe the future Every day, we each have the opportunity to
of local food is in our hands. Together we make Edinburgh an even better city to live
can radically transform our food and our city in through the food choices we make. It’s
to build a thriving, resilient, greener, fairer our city – let’s celebrate our food and work
and healthier Edinburgh. together to make it better for our health, our
environment and our community.
Our vision is of a community that can fairly
access and enjoy the everyday pleasure
that good food offers and which celebrates
the food knowledge, skills and traditions
that make our city what it is.
VISION… a city where good food is available for all,
making for healthy people, thriving communities and
a sustainable environment.
03
Edible Edinburgh
WHAT IS IT? From this, a cross sector steering group
An initiative which aims to inspire and was established and Edible Edinburgh was
motivate everyone across Edinburgh formed. In the autumn of 2013, a public
to work together in developing new consultation was launched to ask people
approaches to food, making positive choices across the city their opinion of Edible
that are healthier and tastier and which Edinburgh’s vision. Over four hundred
bring social, economic and environmental people and organisations responded with
benefits to the whole community. their feedback and thoughts.
WHY? This Edible Edinburgh Sustainable Food
In 2011, the City of Edinburgh Council City Plan has been developed based on this
published a framework for a ‘Sustainable feedback.
Edinburgh 2020’ and consulted on priority
issues for action. A keen interest in food WHO IS INVOLVED?
issues was identified and a series of The Edible Edinburgh Steering Group
seminars were then held to explore issues involves of fourteen representatives from
ranging from community access to land for the public, private and third sectors (see
growing to concerns about food and health, page 16).
food waste and food poverty.
04
We all have a part to play
There is lots of food related activity already happening in Edinburgh
and this plan is inspired by the many people and organisations who
are leading the way in delivering positive change on the ground by
tackling health inequalities, food waste and food poverty.
The Edible Edinburgh Sustainable Food City sustainable. No single organization or
Plan is designed to be used as a tool to agency can deliver such change on its own.
help strengthen and expand this activity, to A key purpose of this plan is to help engage
identify and address gaps and to engage a and enable everyone who lives and works in
city wide audience in developing Edinburgh the city to examine how they can positively
as a sustainable food city. influence our food system and support them
in taking action to make the changes. It
It sets out some clear aims and objectives means building strong foundations for the
but we are well aware of the challenges future and we have focused on developing
that such an ambitious plan involves. these foundations in Edible Edinburgh’s first
year action plan.
The changes we want to see to our food
and our city involve nothing less than We believe the reward – a city where
a cultural shift and can only happen if good food is available for all, making
everyone – individuals, families, groups, for healthy people, thriving communities
organisations and businesses – works and a sustainable environment – is worth
together to make our food systems more it!
05Edible Edinburgh is an initiative for engaging all individuals, groups “Sustainable Food” is a vital to the quality of people’s lives. Is is tasty,
and businesses in identifying action they can take to transform healthy and affordable. Is is good for nature, for animal welfare, for local
Edinburgh into a sustainable food city. Supported by a cross-sector
Edible Edinburgh businesses and good for people.
steering group, it advocates for change in our food systems and A Sustainable Food City Plan
provides a framework for action, funding and investment to realise the
vision. This first plan aims to make significant progress by 2020 in line
2014-2020
part of the Edinburgh Partnership Community Plan
with the Sustainable Edinburgh 2020 framework.
VISION: Edinburgh is a city where good food is available for all, making for healthy people,
thriving communities and a sustainable enviroment.
OUTCOMES
More fresh, healthy and sustainable food Fewer people living in Our natural enviroment and resources and A thriving economy with greater diversity A transformed food culture with greater
eaten food poverty protected and conserved with fewer emissions in local food production and distribution awareness and skills
AIMS
Health and Wellbeing Land Use Enviroment Buying Food Economy Cultural Change
To create fair and affordable To grow, produce and distribute Use our natural resources more To develop a thriving local To develop a diverse independent To inspire, enable and support people
access to sustainable food, food more locally while conserving efficiently in order to minimise our food economy based on public food sector which offers a variety to connect with food & the everyday
and ensure people can use it and protecting our natural ecological footprint and reduce and private sector businesses of high quality skills, training, and pleasures and cultural traditions of
to provide a fresh, healthy and resources and enviroment levels of avoidable food waste procuring more sustainable food employment opportunities eating, sharing and celebrating meals
nutritious diet together
MAJOR OBJECTIVES (to 2020)
Reduce levels of diet related ill Increase the amount of land Establisg benchmarks to Improve the amount & quality of Strengthen the wholesale, Transform our relationships with food
health available for local food production encourage reductions in food sustainable food procured brokerage, retail and delivery by encouraging more people to cook
waste, water and energy use and infrastructure that supports the from scratch, grow their own and eat
Increase consumption of nutritious Introduce a food perspective into carbon emissions throughout our Establish better communication independent food sector seasonal, local and organically grown
fruit & vegetables the city’s local plan and South food systems and links between producers, produce.
East Scotland strategic processors, retailers and customers Develop a programme of support
Establish long term alternatives development plan Support national and local & skills training for new growers Strengthen communities by engaging
to food banks and emergency (SESPLAN) initiatives to minimise food waste and those working in growing, people in communal activities around
food aid processing and catering food
Engage with existing community Develop and consult on a local Develop a baseline to measure Support ongoing delivery for Work with Scottish Enterprise Map existing city food initiatives,
food initiatives to explore, food growing strategy under Edinburgh’s progress as a the Edinburgh Food for Life and the Council’s Economic develop networks and support
research and pilot alternatives to Community Empowerment sustainable food city Partnership project Development service to develop a relevant events and festivals to
food banks (Scotland) Bill strategy for food skills and jobs promote sustainable food and
Continue to reduce food waste Investigate the opportunities for encourage wide participation
Develop effective working City of Edinburgh Council to and levels of unavoidable food the public sector in Edinburgh to City of Edinburgh Council to
arrangements between Edible review concessionary lets policy waste going to landfill develop a city-wide sustainable include a food strand in the work Develop a City Food Charter to
Edinburgh, NHS Lothian and for community food growing food procurement strategy under programme of the Co-operative highlight issues & stimulate actions
the Health Inequalities Standing initiatives Procurement Reform Bill Capital Programme
Group Build and expand capacity in the
community food sector
06Introducing the Edible Edinburgh
Sustainable Food City Plan 2014-2020
This plan identifies six distinct themes that need to
be addressed in order to deliver its vision:
• Health and wellbeing • A thriving food economy with greater
diversity in local food production and
• Land use distribution
• Environment • A transformed food culture with greater
awareness and skills
• Buying food
• Economy Actions for the first year of this plan will
invest in the knowledge and skills of
• Cultural change individuals, the capacities of organisations
and the effectiveness of partnerships
It sets out proposed actions within each in order to lay the foundations for
of these themes to engage and work transforming our food and our city.
with the public, private and third sectors
in Edinburgh towards these five key Note: Some of the actions set out below
outcomes: are already underway and/or are linked to
existing plans or activities.
• More fresh, healthy and sustainable
food eaten
• Fewer people living in food poverty
• Our natural environment and resources
are protected and conserved with fewer
emissions
07AIM 1
To create fair and affordable access to sustainable food, and ensure people can use it
to provide a fresh, healthy and nutritious diet
HEALTH & WELLBEING By re-inventing our food systems in
Scotland is blessed with an abundant natural Edinburgh we have the potential to Year One Actions
larder and our national produce is renowned revolutionise how our communities function • Engage with existing community
all over the world for its quality and taste and ensure that there is fair and equal food initiatives to explore,
– food and drink is one of our strongest access to affordable, nutritious food that has research and pilot alternatives
commercial exports. But despite our been sustainably produced. It can also ensure to food banks
international reputation as a ‘Land of Food that everyone is supported to make healthier • Develop effective working
and Drink’, Scotland has a chronic health food choices benefiting us and arrangements between Edible
problem and is notorious for its poor diet. our city. Edinburgh, NHS Lothian
and the Health Inequalities
Our diet and food choices are not only Major Objectives Standing Group
costing us our health but putting a heavy • Reduce levels of diet related ill health
fiscal burden on the NHS and wider society. • Increase consumption of nutritious fruit
Although we know what we should be & vegetables
eating – more cereals, seasonal fruits and • Establish long term alternatives to food
vegetables and less refined sugar, meat and banks and emergency food aid
highly processed food – access to affordable
fresh and healthy food is becoming a
pressing social issue.
Food prices have risen more than 30% in the
last five years and the demand for food aid
has rocketed. More and more people across
the city are now experiencing food poverty.
08AIM 2
To grow, produce and distribute food more locally while conserving and protecting
our natural resources and environment
LAND USE There are many competing priorities for the
To minimize our environmental impact and use of land in Edinburgh and its vital our Year One Actions
reduce the distance our food travels from planning system can accommodate these; • Develop and consult on a local
farm to plate means Edinburgh will need freeing up existing land for use as well as food growing strategy under
to source more of its own food closer to supporting the creation of innovative new the Community Empowerment
home. This means supporting individuals spaces for growing. (Scotland) Bill and in cooperation
and communities to grow food as well as with the Grow Your Own Working
supporting commercial opportunities for Major Objectives Group
local businesses and social enterprises. We • Increase the amount of land available for • City of Edinburgh Council to
recognise that in order to meet increased local food production review concessionary lets policy
demand for locally grown food there needs to • Introduce a food perspective into the for community food growing
be access to land. city’s local plan and South East Scotland initiatives
strategic development plan (SESPLAN)
Across the city an increasing number of
growing projects are finding creative ways
of growing food on vacant, derelict or
under-used land e.g. tenement backyards
and garden-sharing schemes. Projects like
this are important for protecting our city’s
wildlife and biodiversity, tackling inequalities
and promoting social inclusion as well as
encouraging physical activity and promoting
healthier eating.
09AIM 3
Use our natural resources more efficiently in order to minimise our ecological
footprint and reduce levels of avoidable food waste
ENVIRONMENT Our modern food systems contribute around
Growing, producing, processing, transporting 30% of greenhouse emissions in the Year One Actions
and disposing of the food we eat have UK. And because so much of our food is • Develop a baseline to measure
an enormous impact on our environment. imported our food choices place pressure Edinburgh’s progress as a
Food production consumes valuable natural on land and natural resources, like water, sustainable food city
resources and can have major impacts on across the globe. Edinburgh should play • Continue to reduce food waste
biodiversity such as habitat loss and pollution. its part in the stewardship of the planet’s and levels of unavoidable food
natural resources, to help ensure these are waste going to landfill
Industrial farming methods of production conserved and that our farming and fishing
draw on the natural capital of our soil and systems are sustainable.
increase our reliance on chemical fertilisers
which are a key contributory factor to global Major Objectives
warming. Organic farming methods build soil • Establish benchmarks to encourage
fertility without the use of artificial fertilisers, reductions in food waste, water and energy
prohibit use of the vast majority of pesticides use and carbon emissions throughout our
and herbicides and offer high animal welfare food systems
standards. However, the scale of organic • Support national and local initiatives to
farming in the UK is significantly smaller than minimise food waste
that of industrial agriculture.
10AIM 4
To develop a thriving local food economy based on public and private sector
businesses procuring more sustainable food.
BUYING FOOD Scotland has a strong international reputation
The capital’s public and private sectors have for its high quality produce and ingredients Year One Actions
a role to play in transforming Edinburgh and it is now time to reflect this in the food • Support ongoing delivery of
into a thriving, sustainable food city. Using choices available to everyone in our city. the Edinburgh Food for Life
the buying power of Edinburgh’s public Our public, retail, hospitality and events Partnership project
institutions and key private sector businesses sectors can all play a part in this and so can • Investigate the opportunities for
to source healthy and sustainable produce individual consumers by asking for local and the public sector in Edinburgh
for Edinburgh could help stimulate our local sustainably sourced products and meals. to develop a city-wide
economy and create new routes to market sustainable food procurement
for local growers and produces. Major Objectives strategy under Procurement
• Improve the amount & quality of Reform Bill
Hospitals, schools, nurseries, care homes, sustainable food procured
workplaces, restaurants/cafes and visitor • Establish better communication and links
attractions are likely to provide food to all between producers, processors, retailers
of us at some point in our lives. Serving and customers
fresh and healthy meals could contribute
to the health and wellbeing of everyone in
Edinburgh and bring a longer-term dividend
of social, economic and environmental
benefits to the city.
11AIM 5
To develop a diverse independent food sector which offers a variety of high quality
skills, training, and employment opportunities
ECONOMY As a sustainable food city we can encourage
Edinburgh has a growing and vibrant and support everyone across the city to Year One Actions
population with a high number of have a connection to the food they eat, and • Initiate work with relevant key
economically active people of working age. the people who produce it, so we can all agencies and partners to
It has a thriving local hospitality, events and support local businesses and help our local develop a strategy for food skills
food retail sector that could be developed economy to grow. It is also important that and jobs
to support more local producers (and more we build relationships and opportunities • City of Edinburgh Council to
producers selling locally) as well as a more for collaboration between the people who include a food strand in the
diverse retail sector where knowledgeable produce, distribute and sell our food as well Co-operative Capital Programme
employees are enthusiastic ambassadors as supporting and encouraging a diverse
for healthy, sustainable and locally produced retail sector with more independent food
food, benefiting residents and tourists alike. businesses, delivering broad economic and
community benefits to the city.
We need to ensure that food related
businesses in Edinburgh offer a range Major Objectives
of career opportunities and improve links • Strengthen the wholesale, brokerage, retail
between schools, colleges and the food and delivery infrastructure that supports
industry to ensure we have a workforce the independent food sector
suitably skilled to support the improvement • Develop a programme of support & skills
and expansion of our sustainable food training for new growers and those
sectors. working in growing, processing and
catering
12AIM 6
To inspire, enable and support people to connect with food - the everyday pleasures
and cultural traditions of eating, sharing and celebrating meals together.
CULTURE CHANGE cooking projects. By sharing the everyday
Our food culture has changed dramatically pleasures that producing, preparing, eating Year One Actions
in recent years and reflects a food system and sharing food can bring we can instigate • Work with key partners to
which is geared towards delivering fast, a wide range of social, economic and map existing city food initiatives,
cheap food within a highly complex, environmental benefits to our communities develop networks and support
global food chain. We have increased our and our city; building a fairer food culture and relevant events and festivals that
consumption of refined sugar and processed a happier and healthier city to live in. promote sustainable food and
foods, become disconnected from how encourage wide participation
our food is produced and seen a dramatic Major Objectives • Develop a City Food Charter
increase in food poverty in Scotland. This • Transform our relationships with food to highlight issues and stimulate
has all contributed towards rising levels of by encouraging more people to cook from actions
adult and childhood obesity and food related scratch, grow their own and eat seasonal, • Protect, build and expand
diseases, such as diabetes, which reduce local and organically grown produce capacity in the community food
our quality of life and wellbeing as well as • Strengthen communities by engaging sector
adversely affecting our economic growth. people in communal activities around food
If a city is its people and if we are what we
eat, then sustainable food is key to becoming
a sustainable city. We want everyone to
reconnect with where our food comes
from and encourage and support active
participation in community food growing and
13HEALTH & WELLBEING ENVIRONMENT
Over two-thirds of people across the
Lothians eat less than the
recommended five portions of fruit and
50% 30%
of greenhouse
One
third
50% + of all 50%
vegetables a day and 8% of people Edinburgh emissions in the UK of all household waste
eat none. adults are either are from our food in Edinburgh is food
overweight or system
5 a day obese
} 8%
commercial
waste
8% the number of people in the 5 fold 238%
Lothians who eat no fruit and the increase increase Approx 20% of
vegetables in foodbank use
in the amount of food all commercial
in the past year waste collected by
recycled in Edinburgh
in past year local authorities in
Scotland is food
and kitchen waste
LAND USE – rising to 45% for
food businesses.
Edinburgh has
1,434 88% 2700 53,500
tonnes
allotment plots of Edinburgh residents live within number of people on
across 21 sites 400m of a green or open space allotment waiting lists.
food waste from Scottish hospitality sector
- two-thirds of which (35,800 tonnes) could
have been eaten. 150,000 tonnes
234.93 hectares of land vacant and/or derelict land
48% 3%
2014 > 2015 > 2016 > 2017 > 2018 of CO2 equivalent emissions could be saved
in Edinburgh city is either vacant and/or by recycling and avoiding this food waste - the
derelict 48% of all sites are 1 hectare
or less in size with 3% larger than 10
5 years same as taking almost 50,000 cars off the road
for one year.
hectares. 1 hectare 10 hectare
average waiting time on
or less or less allotment waiting list
14BUYING FOOD CULTURE CHANGE
£150 million
annual public sector expenditure on food and drink in
£1
invested
£3
return
Scotland of which 48% is estimated to be on products
produced in Scotland (though not all products will use
all Scottish ingredients). A study showed for every
£1 invested in a Soil
Association Food for Life
menu, the social, economic Edinburgh ranked highest for
416 metres average distance Edinburgh and environmental return well-being in a recent survey of
residents live from a supermarket on investment for the local the UK’s top 10 cities
or convenience store, the lowest authority is £3
distance of any Scottish local
authority
£1 £6
ECONOMY less than &
£8
5%
Every £1 invested in Local Food is
Less than 10% of shown to return between £6 and £8
people in Edinburgh Less than 5% to society in the form of social and
30% work in accommodation
and food service
are employed in
manufacturing and
economic outcomes including health
and well-being, training and skills.
increase in food primary industries
prices over past such as farming.
six years
15Edible Edinburgh Steering Group
Principles
The principles underpinning this plan:
Pat Abel, Transition Edinburgh
Shulah Allan, NHS Lothian • Inclusive – this is about everyone, and about our
David Somervell - University of Edinburgh diverse culture in the city
• Additional - we’ll build on the good work people are
Charlie Cornelius, Iglu Bar & Restaurant
doing already
Lesley Hinds & Marianne Paget, City of Edinburgh Council
• Innovative - We will use our wealth of knowledge and
Colin Murray, EVOC skills to support innovation and sustainability in our
Cesar Revoredo-Giha, Scotland’s Rural College food system
Pete Ritchie & Tracey Reilly, Nourish Scotland • Integrated - We will integrate our plans with new and
existing policies and plans in order to ensure effective
Fiona Richmond, Scotland Food & Drink and efficient working
Andrew Stirling, Stirfresh • Engaging- we will work with people and invest in
Laura Stewart & Angela Mitchell, Soil Association Scotland conversations, education, community development,
co-operation and partnerships
Veronica Burke, Bread Matters
• Comprehensive - we will seek to change the material
environment and social context for decision-making
and sustainable food choices
• Ambitious - we want to be the most sustainable food
city in the UK
• Sustainable – we will strive to be sustainable in
everything we do
For information on how Edible Edinburgh is progressing and
how to get involved see the Edible Edinburgh websiteYou can also read
