As this stage of CLS comes to a close, we’ve been reflecting on the value and impact of CLS support to the development of sustainable food culture in Bridport. By providing a timely opportunity to start new conversations about shifting towards sustainable food production and sustainable diets, CLS has also succeeded in bringing local stakeholders to the same table who otherwise may not have coincided.
CLS has engaged people in a range of activities:
i CLS promoted healthy and sustainable food to the public
Messages about sustainable diets and shopping were developed, tested and promoted to raise awareness of food issues and to highlight the availability of local food.
“Foodfuture Bridport” was created as a channel for communication and information sharing.
The ‘foodfuture challenge’ invited the public to make pledges to change behaviour by shifting spend
A ‘people’s wishlist for the future of food’ was crowdsourced.
Hundreds of delegates from diverse fields were attracted to public meetings, which helped establish common ground and pointed to ways and means for collaboration, plus provided opportunities to raise awareness about some of the urgent issues about the dominant food system and climate disruption.
ii CLS helped to build community food knowledge, skills, resources and projects by supporting existing community food initiatives and improving links between different groups.
iii CLS contributed to tackling food poverty and increasing access to affordable healthy food by supporting pioneering community projects, especially the HOME edible garden at St Mary’s primary school.
iv CLS supported sustainable food enterprises and a sustainable food economy by profiling and celebrating local producers, suppliers, stockists and hospitality providers. A Bridport food map was published, and pioneering community food enterprises were supported to get established, e.g. the Charmouth Dragon and the Kitchen Collective
v CLS opened a dialogue about transforming catering and food procurement with Dorset Health and Wellbeing Board.
vi CLS supported the reduction of waste and the ecological footprint of the food system by commissioning a Good Practice Guide for the Sustainable Kitchen and supporting Community Soup’s awareness-raising surplus food giveaways.
Read the full report and recommendations here.