Our story
Mid and East Antrim Borough Council has developed a 'Mid and East Antrim Sustainable Food Places' partnership consisting of council officers (from Parks and Open Spaces, Waste, Environmental Health, Procurement, Tourism, Economic Development and Communications) and a network of organisations including Northern Health & Social Care Trust, FareShare and community stakeholders such as Positive Carrickfergus and Larne Area Community Support Group.
The partnership developed via an extensive six-month engagement programme and seven sessions facilitated by Clare Cuthbert (Blue Moss Consulting) supported by Kerry Melville (Belfast Food Network). The sessions focused on what food issues/positive food stories currently exist in Mid and East Antrim, education around the six pillars of Sustainable Food Places framework, ideas sharing etc.
Some of the initial funding was also allocated to an 'on the ground' project which was decided organically by the food partnership. The partnership decided to run 'kitchen table talks' to find out more about local food knowledge and to map key issues on the ground by speaking directly to residents of the Borough.
The 'kitchen table talks' were promoted extensively on Council's social media and community networks. Almost 50 kitchen table talks were carried out, led by partnership members, that encouraged people to come together to discuss food in the broadest sense and help shape future policy.
Our advice
Have a lead council officer to co-ordinate the Council's involvement. Link to regional initiatives e.g. Sustainable Food Places, Sustainable Fish Cities. Engage a wide range of stakeholders from the very beginning e.g. Health Trust, community groups, residents. Look out for external funding opportunities.
Our Changeprint
Our Changeprint can be measured by the six pillars of the Sustainable Food Places framework: food governance and strategy; Good Food movement; healthy food for all; sustainable food economy; catering and procurement; and food for the planet.
Food governance and strategy: Building collaborative, representative local food policies.
Good Food movement: Raising awareness, engaging communities, and empowering food citizenship.
Healthy food for all: Ensuring everyone can access healthy, affordable, and dignified food.
Sustainable food economy: Strengthening local food businesses, farmers, and supply chains.
Catering and procurement: Driving sustainable and resilient local sourcing in catering.
Food for the planet: Reducing food waste, supporting sustainable production, and tackling climate change.
