Gloucestershire Food Vision
Gloucestershire Food Vision (GFV) is the UK’s first integrated countywide food policy framework. It brings together food issues across health, education, industry, access and food safety. It has been approved and endorsed by the Gloucestershire Strategic Partnership (GSP) as a key Task Project that will help deliver all the themes within its Community Strategy over the next 15-20 years.
Aims and Objectives
GFV aims to make Gloucestershire the healthiest county in the UK. Not only in terms of what we eat and what we produce, but also state of our businesses and our environment. It firmly places consumers first, with their health and safety high on the agenda. The vision is built around eight key policy aims, each with specific objectives and actions behind them.
These key policy aims are:
- Establish Gloucestershire as a Food Action Zone.
- Establish an informed Gloucestershire community in relation to healthier, safe and affordable food.
- Enable wider access to healthier, safe and affordable food for all.
- Expand and enhance efficiency within food buying networks and improve the standards and choice of the food available.
- Reduce the incidence of food-borne disease.
- Reduce the levels of food related health conditions.
- Raise the profile and value of careers in the food chain.
- Secure the long-term profitability of food-related business in Gloucestershire.
GFV provides the focal point for all food activity in the county, to ensure that all food related initiatives, projects and programmes link to deliver the outcomes. It works with all partners, whether public, private or voluntary to ensure an integrated approach.
Partner Organisations
Gloucestershire Food Vision is owned by the Gloucestershire Strategic Partnership, but it is the County’s Economic Partnership, Gloucestershire First that is managing the further development and implementation. In order to make the Vision happen it requires all the following to take their part:
- Gloucestershire’s people.
- Gloucestershire’s food and drink industry.
- Gloucestershire’s hospitality and tourism businesses.
- Gloucestershire’s health and education teams.
- Gloucestershire’s economic experts.
- Gloucestershire’s environmental experts.
- Goucestershire’s enforcement teams.
- Gloucestershire’s policy makers.
- Scientific experts.
- Partners across the South West, UK, Europe and globally.
Methodology
Following the initial research work, carried out in early 2004, the newly appointed Food Vision team's first task was to develop the draft documentation and its implementation. The team engaged with all the main stakeholders at local, regional and national level, to better understand their issues and informing them more about the Gloucestershire Food Vision. Since the original research work, which set out the framework for the Food Vision, further research has been done to strengthen its direction and the evidence base on which it is based. A Consumer Attitude Survey was carried out, in August 2005, across the county to better understand the issues and values of the county’s population. The GFV team, provide the focal point for all food activity, co-ordinating and facilitating the development and implementation of the vision. Working with partners to ensure its delivery.
Funding
Currently funding for GFV team comes via the Gloucestershire Strategic Partnership, including the County Council. In the future, it is hoped that SWRDA, GOSW and others will provide additional funding and/or secondment to the team. Additional public and private funds resource the delivery of the Vision as a whole. These include:
- Kraft Cares: health4schools programme.
- Food Standards Agency: Safer Food Better Business project.
- Learning Skills Council: Chef Excellence Programme.
- Shell Technology Experience Programme: Public Sector Food Procurement study.
- Gloucestershire County Council: Consumer Attitude Survey.
- Trading Standards: Allergen project.
- Rural Renaissance/Business Link/CCFRA: Added Value for Producers.
Evaluation
The GFV team are evaluating progress by: Producing an annual report each year to highlight progress Reporting and updating the action plan to the GSP quarterly Reviewing the Consumer Attitude Survey every 3 years There is also much more to do in setting up better evaluation around food related projects. This is essential to give a much stronger evidence base to base future work.
Lessons Learnt
There have been many financial constraints, some of which have been overcome by the County Council, FSA, LSC and private industry. Waiting for policy makers and budget holders can be frustrating and time consuming. The amount and time and resource required to deliver some of the actions is considerable. It has to be about partnership working, but it is vitally important to get funders and funding streams on board at an early stage.
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