Members of the Best Food Forward team attended the first annual Sustainable Food Summit at the University of Nottingham this week. The primary aim of the day was to highlight best practices across the county and to provide an opportunity to discuss priorities and actions for the upcoming Nottingham Share Food Plan. The event brought together a diverse range of stakeholders from the food system, creating an energetic and enthusiastic atmosphere for progress.
An opportunity to reflect
Best Food Forward was invited to be one of the keynote speakers at the event. Our Project Director, Lauren, and Food Education Specialist, Lianna, presented an overview of our activities to date. Their presentation was well received alongside the other great keynote speakers, including Dr. Megan Blake from the University of Sheffield, with whom we consulted during the early stages of our project development. It was an exciting opportunity to reflect on our achievements over the past few years, all of which would not have been possible without the incredible energy and enthusiasm of our partners and supporters, some of whom were present in the room that day.
Joined up working
One key takeaway from the day was the importance of working together to create effective change across various areas. Several themes emerged, including the need for access to affordable, healthy food for everyone and the improvement of diet-related health issues. It became clear that we should adopt a holistic view of health that encompasses not only physical well-being but also psychological and social wellness. Concerns were raised about the challenges of developing a strategy that addresses the diverse needs of the population. Consistency and clear communication were repeatedly emphasised to ensure that we conveyed a unified message.
Good for us, good for the economy, good for the planet
There were some fantastic examples of sustainable food practices, including the brilliant work of Anna de La Vega from The Urban Worm, who connected with so many delegates on the day to improve soil quality across the County. The discussion spaces provided an opportunity to share our community's views on what constitutes “good” food and how we can achieve equitable access across the county. The desired outcomes included food that is nourishing, environmentally friendly, and supportive of a thriving economy—after all, well-fed individuals contribute to this goal. One notable example was the fantastic lunch organised by Pulp Friction CIC, which helps people with various learning disabilities and/or Autism enter the workforce. Not only was the food delicious, but knowing it had a positive social impact made the experience even better.
The next step forward (together)
Andrew Forsey, Director of Feeding Britain, highlighted that while remarkable progress is being made in food initiatives across Nottinghamshire, there is still much work to be done. Achieving our goals requires gradual improvements in the standards of food provision in combination with educational opportunities for all stakeholders, including secondary school students and healthcare professionals. Planetary health needs to remain front and centre in all strategic considerations going forward, as well as equity across the county. We remain enthused to be part of this journey with Nottinghamshire County Council and will continue to update on our progress.
LAUREN RATHBONE
Project Director
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