FeedingManchester Session One & Two Presentations

8/14/2019 FeedingManchester Session One & Two Presentations

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Session 1: Setting the scene

Manchesters unsustainable food 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?


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Each of us produce 11.5 tonnes of C02 per year.(1)*

A Mancunians eco-footprint is 5.45 global hectares. (1)**

This is 3 times bigger than our fair earthshare of 1.8 global ha. (1) ***

Gtr Manchesters eco-footprint is 200 times its actual area. (1) ****

Our environmental impact:


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The sectors with the largest ecofootprint 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.

Impact of the food we eat :


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Only 16% of adults are eating the recommended minimum of 5portions of fruit and vegetables a day. (3)

The UK is more self sufficient than would appear: 60% overall. *

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. **

Where does our food come from?:


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Four supermarkets* control 75% of UK food retailing, with small

independent retailers share of the market reduced to 6%. **

Every 1 spent with a local shop is worth 1.76 to the localeconomy, 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)

How we Shop:


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Kindlings 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 produced fruit and

vegetables.


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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 650 jobs.

Perhaps 1% of the fruit & vegetables are organic.

New Smithfield Market:


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New Smithfield Market Produce:


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Source of Apples:

Organic

Trader?:

Apple

Category:

Location 1: Location 2: Location 3: Location 4: Location 5: UK

location 1:

UK

location 2:

No Alkaline Europe South

Africa

China USA South

Africa

Yes Alkaline France Nether-

lands

Yes Sub acidic France Italy South

Africa

New

Zealand

Yes Alkaline England Italy France East

Sussex

Herefords

hire

No Alkaline France Italy Chile England


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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 traders also added that if local produce was

not available then businesses were happy to accept alternatives.

Demand for sustainable food:


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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.

Demand for sustainable food:


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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 dominance.

Competition from Supermarkets:


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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.

Other external factors:




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Fruit & vegetable stalls at Greater Manchester Farmers Markets:

Manchester: 0 of 12

Northenden: 1 of 17

Ashton: 4 of 54


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Distance Travelled by stall holders:

Manchester:

Ranged: 6.3 miles to 77.8 miles.

Average: 33.65 miles.

Ashton:

Ranged: 6.2 mile to 119 miles.

Average: 39.24 miles.

Northenden:

Ranged: 2.4 miles to 77.8 miles.


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Kindlings 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.




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Obstacles for sourcing local produce:

Expensive / not cost effective 11Availability (includes lack of producers) & lack of variety 9Transport / timing of delivery 8Lack of info on producers / Lack of time to research 6Inconsistency of seasonal fresh produce & Quality 5Shorter shelf life 3Competition with big nationals/supermarkets 2Shops don't stock it 2Peoples eating habits 2Lack of access to shops 2Climate 1Customer expectations versus commercial reality 1Cheap imports 1Local focus 1Good land used for development 1Lack of understanding of the issues 1Difficulties for small producers of big contracts 1People choose shops for cultural reasons 1


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Obstacles to working on local food issues:

Lack of time / resources 8

Viability of business re ethical payment of staff / price of haulage etc. 6

Advice/training needed 4

Vandalism/security issues 4

Lack of facilities on allotment sites 3

Lack of local authority support for growing (council/ regeneration plans) 3

Red tape for community groups re H&S, Legislation re traceability of food 2

Lack of willingness to share produce on community growing projects 2

Dishonesty shops etc. claiming local when not 2

Lack of allotments / lack of surplus on allotments 2

AMAS website not updated or used enough 1

Perception that it's not ok to pick fruit in parks 1

Need to increase professionalism 1

Openness Vs opportunists (making profit) 1

Schools & public services tied into contracts 1

Lack of co-ordination between growing projects 1

Lack of info re producers 1

Public perception of price & cultural barriers very white middle class 1

More action needed, enough talk! 1


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Obstacles for growers to supply locally:

Logistics transportation (accessibility) /distribution - timingAdvertising & marketingSelling 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 demandTime constraints

Ability to produce produce at a competitive priceRules 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.


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Session 2: Food pioneers

Introducing proven local solutions.

Presenting Gtr Manchester local food projects.

Introducing the local food projects present today.


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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



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Growing projects mapped:




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Awareness Raising/educational projects mapped:




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Distribution projects mapped:




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Retail projects mapped:




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Food Preparation/cooking projects mapped:




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Interest in local food:

All buying fresh produce were interested in buying local sustainable food.

Number of customers / beneficiaries: 120,000

Customer/beneficiary motivations:



Accessibility:

Affordability:

Environmental concerns:

Social benefits:Cultural aspect:

20

18

21

216


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Income:



100% trading:Over 50% trading:Majority grant funding:

173

18


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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 +

10

6

5

3

3

4

4

2

2

~7 million turnover per year.

Plans to expand their food related work: 41

These plans are funded: 20


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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 Sustains seven principles of sustainable food (www.sustainweb.org/sustainablefood)


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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) http://www.neweconomics.org/gen/news_buyinglocalworth400percentmore.aspx

7) http://keepchorltoninteresting.org/whats-wrong-with-supermarkets

Documents

FeedingManchester Session One & Two Presentations