WHO WE ARE -
We
are
a
group
of
committed
individuals,
growers,
suppliers,
cooks
and
academics,
working
together
with
local
organisations
and
with
city
council
support,
who
are
focused
on
one
principle
–
how
to
maximise
the
potential
in
York
for
local
and
sustainable
food,
whilst
remaining
mindful
of
the
interactions
with
all
the
other
principles
such
as
low
carbon, food poverty and zero waste.
•
Adrian Lovet
Good Food York (coordination)
•
Paola Buffa
Good Food York (coordination)
•
Barry Male
Good Food York (coordination)
•
Vicky Japes
City of York Council – Public Health
•
Paul McCabe
City of York Council – One Planet York
•
Charles Storr
Make It York (Food and Drink)
•
James Stockdale
University of York - N8Agrifood
•
Penny Bainbridge
Edible York
•
Joe Fennerty
Food Circle
•
Jane Thurlow
Organic grower
We
are
part
of
One
Planet
York,
which
is
a
growing
network
or
organisations
working
to
make
York
a
more
sustainable,
resilient
and
collaborative
city.
One
Planet
York
aims
to
create
a
more
sustainable
and
resilient
'One
Planet'
city
with
a
thriving
local
economy,
strong
communities
and
a
sustainable
way
of
life;
a
city
where
our
residents are healthy, happy and prosperous.
The ‘One Planet’ goals are: 1. Health and happiness 2. Equity and local economy 3. Culture and heritage
4. Land use and wildlife 5. Sustainable water 6. Local and sustainable food 7. Sustainable materials
8. Sustainable transport 9. Zero carbon 10. Zero waste
From
obesity
and
diet-related
ill-health
to
food
poverty
and
waste,
climate
change
and
biodiversity
loss
to
declining
prosperity
and
social
dislocation,
food
is
not
only
at
the
heart
of
some
of
our
greatest
problems
but
is
also
a
vital
part
of
the
solution.The
Sustainable
Food
Cities
approach
involves
developing
a
cross-
sector
partnership
of
local
public
agencies,
businesses,
academics
and
NGOs
committed
to
working
together
to
make
healthy
and
sustainable
food
a
defining
characteristic
of
where
they
live.
The
Network
helps
people
and
places
share
challenges,
explore
practical
solutions
and
develop
best
practice
on
key
food
issues.
WHO WE ARE -
We
are
a
group
of
committed
individuals,
growers,
suppliers,
cooks
and
academics,
working
together
with
local
organisations
and
with
city
council
support,
who
are
focused
on
one
principle
–
how
to
maximise
the
potential
in
York
for
local
and
sustainable
food,
whilst
remaining
mindful
of
the
interactions
with
all
the
other
principles
such as low carbon, food poverty and zero waste.
•
Adrian Lovet
Good Food York (coordination)
•
Paola Buffa
Good Food York (coordination)
•
Barry Male
Good Food York (coordination)
•
Vicky Japes
City of York Council – Public Health
•
Paul McCabe
City of York Council – One Planet York
•
Charles Storr
Make It York (Food and Drink)
•
James Stockdale
University of York - N8Agrifood
•
Penny Bainbridge
Edible York
•
Joe Fennerty
Food Circle
•
Jane Thurlow
Organic grower
We
are
part
of
One
Planet
York,
which
is
a
growing
network
or
organisations
working
to
make
York
a
more
sustainable,
resilient
and
collaborative
city.
One
Planet
York
aims
to
create
a
more
sustainable
and
resilient
'One
Planet'
city
with
a
thriving
local
economy,
strong
communities
and
a
sustainable
way
of
life;
a
city
where
our
residents
are
healthy,
happy
and
prosperous.
The
‘One
Planet’
goals
are:
1.
Health
and
happiness
2.
Equity
and
local economy 3. Culture and heritage
4.
Land
use
and
wildlife
5.
Sustainable
water
6.
Local
and
sustainable food 7. Sustainable materials
8. Sustainable transport 9. Zero carbon 10. Zero waste
From
obesity
and
diet-related
ill-health
to
food
poverty
and
waste,
climate
change
and
biodiversity
loss
to
declining
prosperity
and
social
dislocation,
food
is
not
only
at
the
heart
of
some
of
our
greatest
problems
but
is
also
a
vital
part
of
the
solution.The
Sustainable
Food
Cities
approach
involves
developing
a
cross-sector
partnership
of
local
public
agencies,
businesses,
academics
and
NGOs
committed
to
working
together
to
make
healthy
and
sustainable
food
a
defining
characteristic
of
where
they
live.
The
Network
helps
people
and
places
share
challenges,
explore
practical
solutions and develop best practice on key food issues.
