Forth Valley Food Links
1. Introduction
The Forth Valley Food Links Project addresses the Local Agenda 21, Sustainability, and Well-being themes of Food: The Local Vision. The Forth Valley Food Links project encourages community development and is designed to build on local achievement. It aims to link individuals and communities in partnership with food producers to increase access to fresh local produce enabling long-term social, environmental, health and economic benefits.
The Forth Valley Food Links project was initially part of Food Future’s Pilot programme.The project puts the emphasis on increasing the availability of locally-grown fruit, vegetables, meats and other fresh produce, by encouraging greater diversity of production and seeking ways of channelling more of it directly to local markets and outlets.
The benefits are many, ranging from diversification of the local farming sector to improving access to fresh, local produce and contributing to a better diet.
The case study details how, what, and why the project was initially put in place and highlights how effective it has been. Local Authorities may wish to implement a similar initiative referring to the attached documentation.
2. Objectives and Purpose of Project
Forth Valley Food Links came into being in June 2002 with its mission to help develop the local food sector in Forth Valley and realise the concept of local food for local people.
Of particular concern is increasing the availability of locally grown produce, but until the longer-term (but on-going) efforts to encourage more local growing and supply 'bear fruit', the project must supplement the currently limited local production with produce from farm shops and wholesalers in the area. However the project continues to encourage farmers to look at ways of supplying more of their existing meat, fish, eggs, dairy and processed farm products to markets and outlets within Forth Valley rather than further afield.
In partnership with a variety of local food producers, suppliers, retailers, community groups, agencies and other organisations throughout Forth Valley the project aims to develop sustainable, community-oriented food growing, distribution and consumption.
The emphasis is on increasing the availability of locally-grown fruit, vegetables, meats and other fresh produce, by encouraging greater diversity of production and seeking ways of channelling more of it directly to local markets and outlets.
A Key part of Forth Valley Food Links work concerns the concept of sustainable food production, distribution and consumption. The remit includes a commitment to try to reduce 'food miles' through the projects’ activities.
The poor diet of areas within Forth Valley also provide strong impetus to the partnership work with Forth Valley Health Board (FVHB) as the project attempts to promote greater consumption of fresh, safe fruit; vegetables and other local produce grown in a sustainable and environmentally friendly manner. The benefits are many, ranging from diversification of the local farming sector to improving access to fresh, local produce and contributing to a better diet.
The other piece of the Forth Valley Food Links jigsaw concerns the primary food producers - the 900+ farmers and growers of Forth Valley. Forth Valley Food Links exploring ways in which local farmers can be helped to grow more fruit and vegetables in the Forth Valley, which for example has many meat and dairy farmers but very few fruit or vegetable growers. This is therefore the other key component of the work, i.e. engaging with farmers and growers - the commercial food producers - and re-connecting them to local markets and communities, as well as groups within those communities. Small-scale diversification of agricultural production, and hopefully job creation, form part of the medium to long-term vision.
The project developed out of a local/regional interest in (and demand for) locally-grown produce, as initially indicated by the Forth Valley Food Futures pilot project. UK-wide, there is a huge degree of interest in sustainable farming and access to affordable, safe, healthy food grown as close as possible to the point of sale/consumption. These factors were complimented by the philosophy of Local Agenda 21 and its importance with regard to the concepts of sustainable development and environmental awareness.
3. Participants
Partnership working and the establishment of good links with other food-related groups and organisations, both at local and national level, are very important to the delivery of the objectives.
Key partners were Clackmannanshire Council, Falkirk Council, Forth Valley NHS Board, the Scottish Executive and Stirling Council.
4. Methodology
The project works closely with a range of voluntary groups and community-based organisations (including the New Community Schools), a number of which are interested in setting up local fruit and vegetable co-operatives (or fruit tuck shops in schools) as a means of introducing affordable fresh produce and a healthier diet to communities.
The project also helps groups keen to develop community-based fruit and vegetable growing schemes of their own. Both concepts fit neatly within Forth Valley Food Links aim to increase access to local fresh produce in communities.
A project co-ordinator is responsible for the day-to-day management of the remit, and in turn they are answerable to a Board of Directors who also provide over-arching guidance and input to the project. Together with the staff (Development Officer and Project Administrator) the project coordinator directly oversees all the activities and partnership working arrangements.
Extensive networking and the participation in various forums, meetings and local groups raised the profile of the work and encouraged other bodies to work with the project on specific tasks.
As an added incentive Forth Valley Food Links offers a small grants scheme open to food producers wishing to develop/diversify into horticultural production and community-based groups interested in setting up community growing schemes. This grants scheme offers funding up to £500 - particularly helpful for those enterprises and groups who often find it difficult to obtain funding through the standard channels and agencies.
5. Evaluation
Evaluation is on going and will be summarised via an Interim Project Report and Final Project Report. The project participants have identified measures/indicators and means of verification to support the contention that the project has been extremely active and is making substantive progress.
The Forth Valley Food Links Annual Review 2002-03 is available from the project coordinator (contact details below).
6. Resources
Clackmannanshire Council, Falkirk Council, Forth Valley NHS Board, the Scottish Executive and Stirling
Council fund the project. The funding streams utilised included health improvement funds (provided by FVHB), a Sustainable Action Grant (Scottish Executive) and local authority funding streams aimed at sustainable environmental, health and community improvement.
7. Lessons Learned
The forward plan ensures that the project does not deviate from its objectives.
8. Future Developments
In partnership with food producers, community groups and local organisations Forth Valley Food Links is hopeful that it will become a one-stop-shop for local food issues and will gradually start making a difference to the local food scene.
The project is initially operational for 3 years (2002 - 2005) however Forth Valley Food Links is working to secure additional funding to continue Forth Valley Food Links beyond this period and/or put systems in place to ensure that the groups and bodies it works with can take forward good practice separately.
9. Contacts
Contact: Chris Wand
Job Title: Project Coordinator
Address:
Forth Valley Food Links
Room 12
Stirling Business Centre
Wellgreen Place
Stirling
* Please see the FVFL home page for website links to other food links projects and community health & diet projects elsewhere in the UK.
www.forthvalleyfoodlinks.org.uk