‘How can we link people to healthy local food?’ #WorldEnvironmentDay special

June 5th is Wolrd Environment Day. For the occasion, we are featuring #WorldEnvironmentDay specials on our blog in order to raise awareness on the role of food in environmental thinking in dedicated blog posts. In this blog post, we share insights from prof. Stewart Barr (University of Exeter) during the ‘Feeding Exeter’ workshop on April 22nd, 2017 and organized by Exeter Food Network (EFN) 

  1. The intended audience 

Who has an interest in this draft strategy? Who or what are the influencers that affect the draft strategy? The companies, organisations, the farms etc. that exert an influence on our food behaviours and buying habits. It is important to define and recognise these.
Similarly, who are the enablers in the realisation of the draft?
It is important to remember that ‘the public’ are not a homogenous group. There are many publics, with differing skills and each with contesting agendas. Therefore, there is a need for more than one strategy for linking the public to healthy food and for food change.

  • The importance of Knowledge and Education

Must acknowledge the complexity of behavioural change as it includes health, fitness, and learning. There can be no simple prescriptive solutions to give to people. Food education can be place based and place linked, especially in the city

  • The importance of culture

 In the workplace; educational norms challenged; time poor culture – speed obsessed; the perception of costs versus benefits of healthy food; the need to deconstruct assumptions around healthy food

  • Travel

The effects of hypermobility on society and its relationship to food. An area food local provenance could make inroads into

  • Links

To broader health and wellbeing agendas

  • Mapping

A useful exercise would be to map existing food networks

  • Political action

A role for a food network to lobby politicians and inform planning decisions

This is just a short excerpt originally published here

 

Since you are here…

The Food Geographies Working Group is one of the 31 Research and Working Groups of the Royal Geographical Society (with Institute of British Geographers).

The aim of the Food Geographies Working Group is to bring together geographers who study all aspects of food, from across the breadth of geography’s sub-disciplines, and to raise the profile of geography as a key voice in food related research, policy, knowledge and action.

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