Fife Local School Meals Pilot – Case study report
The Fife School Food Project is a collaboration between Fife Council, the Fife Diet and Soil Association Scotland (specifically the Food for Life Scotland team).
The project was launched in October 2013 to test the feasibility and benefits of providing local, freshly prepared and sustainable school meals across a primary school cluster. The model chosen to support implementation and provide a framework for achieving change was the Soil Association’s gold Food for Life Catering Mark (FFLCM).
Five primary schools and one nursery school in the Leven area of Fife were selected as the focus for the pilot. They were supplied with a range of fresh and mostly organic produce (including fruit, vegetables, meat, dairy and eggs) from producers/suppliers based within a 50 mile radius of Leven.
A mid-term evaluation of this pilot was commissioned by the Fife Diet and conducted by an independent consultant. The report: Fife Local School Meals Pilot: Case Study Report, A report for the Fife Diet (Charlotte Lee-Wolf, 2014) is available in full here:
Wake up before is too late: Make agriculture truly sustainable now for food security in a changing climate.
This is arguably the boldest and most urgent UN report till date on the issue of Food and Climate. It’s a wake up call and cry for action from more than 60 international experts on food and climate.
‘We need a paradigm shift towards what the authors called Ecological Intensification from a system based on intensified food production to feed the 9 billion to a system based on climate-friendly agriculture, small-scale farming, food sovereignty, agroecology and local markets.’
Fife Diet Carbon Foodprint: Comparative study and members analysis, August 2010
Fife Diet is measuring and analysing membership carbon emissions to monitor effectiveness and demonstrate progress to the Climate Challenge Fund and participants.
How low can we go? Anassessment of greenhouse gas emissions from the UK food system and the scope for reduction by 2050, by Food Climate Research Network and WWF-UK, Januaty 2010
This report quantifies the UK’s food carbon footprint – taking into account emissions from land use change – and explores a range of scenarios for achieving a 70% cut in food related greenhouse gas emissions. Previous estimates by the FCRN and others have found that the food chain accounts for around 20% of the UK’s greenhouse gas emissions. However, this newly published report finds that, once food related land use change impacts are included in the calculation, the contribution from food rises to 30% of the UK total.
Understanding the Carbon Foodprint of our food, by Dr. Donal Murphy-Bokern, October 2010
We are familiar with the idea that using our cars, heating our homes, powering our factories and so on because GHG emissions. There are other much more damaging GHGs than CO2 from fossil fuels,particularly from farming. When these emissions from agricultural soils and animals are added to the CO2 from processing, manufacture, and so on, food accounts for a large proportion of all emissions.
Cooking up a Storm: Food, greenhouse gas emissions, and our changing climate, by Tara Garnett, Food Climate Research Network, September 2008.
The subject of this report is food and climate change. The purpose is to set out the ‘state of play’ as regards our understanding of the food system and its contribution to greenhouse gas (GHG) emissions. We look at what we know about ways of reducing food related emissions, the measures that we as a society need to take, and where the gaps in our knowledge lie.
Innovations in Sustainable Agriculture: Supporting climate-friendly food production, Worldwatch Report 188, 2012
This report discusses six sustainable approaches to land and water use, in both rural and urban areas, that are helping farmers and other food producers mitigate or adapt to climate change.