KEY ISSUE 1

Promote the importance of healthy and sustainable food to our diverse communities.

KEY ISSUE 2

Commit to eradicating food poverty and diet-related ill health by increasing citizen’s access to affordable, healthy food through socially innovative growing and eating programmes.

KEY ISSUE 3

Build on the historical wealth of community food knowledge, reclaim lost skills and revitalise undervalued assets.

KEY ISSUE 4

Catalyse a vibrant and diverse, sustainable food economy that expands local food production and shortens supply chains.

KEY ISSUE 5

Transform the relationship between catering and food procurement that prioritises local supply.

KEY ISSUE 6

Work towards a circular food economy, radically reduce the ecological footprint of the food system and aim for zero edible food waste.