Feedingmanchester Session One & Two Presentations

Session 1: Setting the scene Manchester’s 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?

Our environmental impact:

• Each of us produce 11.5 tonnes of C02 per year. (1) * • A Mancunian’s eco-footprint is 5.45 global hectares. (1)** • This is 3 times bigger than our fair ‘earth share’ of 1.8 global ha. (1) ***

• Gtr Manchester’s eco-footprint is 200 times its actual area. (1)

****

Session 1: Setting the scene Manchester’s unsustainable food system.

Impact of the food we eat :

• The sectors with the largest eco‐footprint 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. Session 1: Setting the scene Manchester’s unsustainable food system.

Where does our food come from?:

• Only 16% of adults are eating the recommended minimum of 5 portions 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. **

Session 1: Setting the scene Manchester’s unsustainable food system.

How we Shop:

• Four supermarkets* control 75% of UK food retailing, with small independent retailer’s share of the market reduced to 6%. ** • Every £1 spent with a local shop is worth £1.76 to the local economy, 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)

Session 1: Setting the scene Manchester’s unsustainable food system.

Session 1: Setting the scene Manchester’s unsustainable food system.

Kindling’s 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. Session 1: Setting the scene Manchester’s unsustainable food system.

New Smithfield Market:

• 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. Session 1: Setting the scene Manchester’s unsustainable food system.

New Smithfield Market Produce:

Session 1: Setting the scene Manchester’s unsustainable food system.

Source of Apples: Organic Trader?:

Apple Category:

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

No

Alkaline

Europe

South Africa

Yes

Alkaline

France

Netherlands

Yes

Sub acidic France

Yes

Alkaline

No

Alkaline

UK

location 1: location 2:

China

USA

Italy

South Africa

New Zealand

England

Italy

France

France

Italy

Chile

South Africa

East Sussex

Herefords hire

England

Session 1: Setting the scene Manchester’s unsustainable food system.

Demand for sustainable food:

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. Session 1: Setting the scene Manchester’s unsustainable food system.

Demand for sustainable food:

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.

Session 1: Setting the scene Manchester’s unsustainable food system.

Competition from Supermarkets:

• 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.

Session 1: Setting the scene Manchester’s unsustainable food system.

Other external factors:

• 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.

Session 1: Setting the scene Manchester’s unsustainable food system.

Session 1: Setting the scene Manchester’s unsustainable food system.

Fruit & vegetable stalls at Greater Manchester Farmers Markets:

Manchester:

0 of 12

Northenden:

1 of 17

Ashton:

4 of 54

Session 1: Setting the scene Manchester’s unsustainable food system.

Distance Travelled by stall holders: Manchester: Ranged: Average:

6.3 miles to 77.8 miles. 33.65 miles.

Ashton: Ranged: Average:

6.2 mile to 119 miles. 39.24 miles.

Northenden: Ranged:

2.4 miles to 77.8 miles. Session 1: Setting the scene Manchester’s unsustainable food system.

Session 1: Setting the scene Manchester’s unsustainable food system.

Kindling’s 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. Session 1: Setting the scene Manchester’s unsustainable food system.

Obstacles for sourcing local produce: Expensive / not cost effective

11

Availability (includes lack of producers) & lack of variety

9

Transport / timing of delivery

8

Lack of info on producers / Lack of time to research

6

Inconsistency of seasonal fresh produce & Quality

5

Shorter shelf life

3

Competition with big nationals/supermarkets

2

Shops don't stock it

2

Peoples eating habits

2

Lack of access to shops

2

Climate Customer expectations versus commercial reality

1

Cheap imports

1

Local focus Good land used for development

1

Lack of understanding of the issues

1

Difficulties for small producers of big contracts

1

People choose shops for cultural reasons

1

1

1

Session 1: Setting the scene Manchester’s unsustainable food system.

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 Session 1: Setting the scene Manchester’s unsustainable food system.

Obstacles for growers to supply locally: Logistics – transportation (accessibility) /distribution - timing Advertising & marketing

Selling 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 demand Time constraints Ability to produce produce at a competitive price Rules 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.

Session 1: Setting the scene Manchester’s unsustainable food system.

Session 2: Food pioneers Introducing proven local solutions. Presenting Gtr Manchester local food projects.

Introducing the local food projects present today.

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 Introducing proven local solutions.

Growing projects mapped:

Session 2: Food Pioneers Introducing proven local solutions.

Awareness Raising/educational projects mapped:

Session 2: Food Pioneers Introducing proven local solutions.

Distribution projects mapped:

Session 2: Food Pioneers Introducing proven local solutions.

Retail projects mapped:

Session 2: Food Pioneers Introducing proven local solutions.

Food Preparation/cooking projects mapped:

Session 2: Food Pioneers Introducing proven local solutions.

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 21 6 Session 2: Food Pioneers Introducing proven local solutions.

Income:

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

17 3 18

Session 2: Food Pioneers Introducing proven local solutions.

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

Session 2: Food Pioneers Introducing proven local solutions.

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 Sustain’s seven principles of sustainable food (www.sustainweb.org/sustainablefood)

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