The purpose of this report is to inform and gain support from Health and Wellbeing Board on a county-wide approach to becoming a Sustainable Food Place, and on the Food Vision for Herefordshire developed by Herefordshire Food Alliance.

The board received a report by the Health Improvement Practitioner on the county-wide approach to become a Sustainable Food Place. Kristan Pritchard (Health Improvement Practitioner, Herefordshire Council) and Pete Norton (Herefordshire Food Alliance) introduced the report and outlined: the focus on making healthy and sustainable food a defining characteristic of living in Herefordshire, the formation of Herefordshire Food Alliance (HFA), and the key elements of becoming a Sustainable Food Place (SFP).

During the course of the debate the board raised the following points and questions:

·         It was suggested that the term food poverty could be incompatible with how the council works with farmers and local food producers, because it can imply food is too expensive.

·         It was queried whether there had been any engagement with producers regarding processing food within the county.

Pete Norton explained that discussions had occurred around the term food poverty and that perhaps ‘household food insecurity’ was a better way of describing it. It was acknowledged that various factors contributed to household food insecurity and that it was not the aim of the HFA to see everyone producing cheaper food.

Regarding farmers and producers, it was explained that the HFA worked with the NFU, Farm Herefordshire and Visit Herefordshire in engaging with local producers about celebrating local food. It was also explained that there were broadly three different kinds of producer: big producers, micro producers and a middle ground of processor; the intention would be to try and better understand and support the needs of this middle group.

·         A query was raised regarding risk management from community and partner organisations not working together and potential funding issues.

It was explained that the HFA was not a formally constituted group, but would rely on other people within the network to pick up the mantle where necessary. It was stated that the HFA was funded for the next 18 months and that in that time it would strive to build momentum to secure further resources.

·         It was noted that sustainability and the importance of locally sourced nutrition was not just a local government issue and was recognised by the NHS and the wider public sector.

The recommendations in the report were proposed and seconded and agreed unanimously.

RESOLVED: That

a)      The work on Sustainable Food Places in Herefordshire, including the local vision, aims and actions set out in the plan, be supported; and

b)      Member organisations promote and engage in activity across the sustainable food places framework, including the food charter.