Chair: Mary Atkinson, Coordinator, Food Research Collaboration
Contributors: Tom Andrews, Director, Sustainable Food Cities; Ana Moragues, Research Associate
Cardiff University; Alizee Marceau, Project Officer, Sustainable Food Cities
In addition to briefly outlining the SFC national evaluation framework, this workshop asked those attending to identify priority food issues for which they would like practical evidence-based guidance on how to achieve more effective change at the local level, to be developed by the Food Research Collaboration (FRC). Such guidance would allow SFC members to know “what works best” in terms of designing and implementing project, as well as help make their case to policy makers and funders.
To achieve this, FRC plans to bring together academics, local food partnerships and other specialists from NGOs, local authorities and business to review existing evidence (academic and grey) on 6 identified priority topics and then translate it into practical guidance following discussions at an FRC workshop. The aim is to complete this work before the end of 2019.
Attendees were divided into groups and asked to come up with 4 priority topics together with an explanation of why the topic has been chosen it and how the guidance will be used. Each participant then voted for their top 4 topics from the total of 17 suggested. The most popular topics have been clustered around the broad themes outlined below:
For more information on the project, please contact firstname.lastname@example.org
For more information on the FRC see www.foodresearch.org.uk