Last week I participated in a webinar for a group of people who are concerned about healthy and sustainable food. The podcast focused on food insecurity. Participants in the webinar included Barbara Bray, Mark Driscoll and Jacqui Green, who have founded the group, as well as Tom Amery, MD of The Watercress Company and Ben Thomas, Environment Manager from Waitrose & Partners, and me.
You can watch the facebook live recording of the webinar below, but it was also broadcast live on Linked In and will be available from the Beanstalk Global web page soon. There is a bit of natter at the start of the broadcast which is not really related to the webinar, which starts at about 2 minutes in.
In the spring and summer of 2020 I interviewed some of Sheffield’s local food businesses to see how they coped in lockdown. What I found was agility and inventiveness and collaboration, but also care for the food that is provided, for the people who eat that food, and for the local place. What is clear from these interviews, when taken together, is that in emergency situations we need a local supply chain with people working in the food sector that are embedded in the community if we are going to strengthen and build resilience.
In this post I share the video interviews with Our Cow Molly, a local dairy producer, Food Works a social enterprise that works with surplus food, and Regather Coop.
You can find all three video interviews on the University of Sheffield Institute for Sustainable Food here.
In this post I provide an elaboration of the Food Ladders framework. This elaboration provides greater detail in terms of how to identify activity and where it sits on the the ladders. There are three ladders in the Food Ladders approach: 1. Food access and nutritional value, 2. Social, and 3. Economic.