Co-production of healthy, sustainable food systems for disadvantaged communities

我们的愿景是通过共同开发新产品、新供应链和新政策框架，为文化多样的弱势社区的公民提供他们所消费的食物的选择和代理，提供负担得起的、有吸引力的、健康的和可持续的饮食。流离失所者社区被定义为面临粮食和住房不安全风险的家庭和个人，他们往往具有不同的文化背景，面临着经济、心理健康和身体健康等多重挑战。拟议的研究计划整合了该国一些最大的食品企业，以及进入英国弱势社区中心的分销和零售合作伙伴。该团队将与政府部门和民间组织合作，为来自不同地区、年龄组和社会文化背景的人口开发一个有弹性、可持续和适应性强的粮食系统。在项目结束时，联合体将制定出创新食品、食品供应链和包容性强的粮食/农业政策的方法。当在全国范围内实施时，这些将提供食品系统应为公民，企业和环境提供的行为，健康和经济效益。在英国，22%的人生活在食品贫困中，通常依赖于主流食品系统之外的解决方案，包括食品银行。这并不能使人们计划或选择他们的饮食，或长期改善他们的粮食安全。以前为使粮食保健系统变得更加公平、可持续和综合而进行的改革努力影响有限，因为这些努力未能使弱势社区参与研究进程和政策设计，导致未能传授知识共享或社会创新。家庭、社区与国家供应和生产网络之间的脱节是为每个人建立社会公正、更健康和可持续的粮食系统的最大挑战之一。该项目将确定和实施食品系统的创新和新配置，这些创新和新配置对于改善弱势社区公民的营养、公共卫生和福祉以及增强环境可持续性是必要的。该团队将使用共同设计，共同生产和参与式方法来实现这一目标，使主要食品企业和社区拥有的企业能够相互参与，并与消费食品的公民互动。在该项目的第一部分，将建立一个来自英国各地的弱势社区的国家食品景观的图片，并将分析当前的食品系统对环境可持续性的影响。对当前指导英国和整个欧洲食品和农业的企业，社会和政府政策框架的调查将进行评估，以突出未来的积极方向。在第二阶段，社区和企业将共同开发新的供应链，新的或重新制定的示范食品和新的政策框架。在第三阶段，将对这些创新进行评估、调整和改进。我们将评估将这些创新扩展到篮子和国家层面的影响，量化全国范围内的变化对环境和健康的潜在影响。到项目结束时，我们将建立有效的方法，共同创造可以在国家层面实施的政策，产品和供应链。因此，每个公民都将有可能对自己的食物作出决定，并将有机会获得负担得起的、有吸引力的、健康的和环境可持续的饮食。

Our vision is to provide citizens of culturally-diverse disadvantaged communities with choice and agency over the food they consume, by co-developing new products, new supply chains and new policy frameworks that deliver an affordable, attractive, healthy and sustainable diet. Disadvantaged communities are defined as families and individuals who are at risk of food and housing insecurity, often culturally diverse, and whom experience multiple challenges such as financial, mental health and physical health. The proposed programme of research integrates some of the largest food businesses in the country, together with distribution and retail partners that reach into the heart of disadvantaged communities across the UK. Working alongside government departments and civil organisations, the team will develop a resilient, sustainable and adaptable food system for populations from different regions, age groups and socio-cultural backgrounds. At the end of the project the consortium will have developed methods for innovating food products, food supply chains and food/agricultural policies that are inclusive and robust. When implemented at national scale these will deliver the behavioural, health and economic benefits that a food system should provide for citizens, businesses and the environment.A baseline of 22% of people live in food poverty in the UK, often reliant on solutions outside of mainstream food systems, including food banks. This doesn't enable people to plan or chose their diet, or to improve their food security on a long term basis. Previous attempts at transforming the food-health system to become more equitable, sustainable and integrated have had limited impact as they fail to engage disadvantaged communities in the research process and the policy design, leading to a failure to impart knowledge sharing or social innovation. The disconnect between households, communities and national supply and production networks presents one of the greatest challenges to developing a socially just, healthier, and sustainable food system for everyone. This project will identify and implement the innovations and new configurations of the food system that are necessary to deliver improved nutritional public health and wellbeing for citizens from disadvantaged communities with enhanced environmental sustainability. The team will do this using co-design, co-production and participatory methods that enable major food businesses and community owned enterprises to engage with each other, and with the citizens who consume food. In the first part of the project a picture of the national food landscape in disadvantaged communities from across the UK will be built, and the impact of the current food system on environmental sustainability will be analysed. Investigation of current corporate, social and government policy frameworks that guide food and agriculture in the UK and across Europe will be evaluated to highlight positive directions for the future. Together, in phase 2, communities and businesses will co-develop new supply chains, new or reformulated exemplar food products and new policy frameworks. In phase 3, these innovations will be evaluated, adjusted and improved. The impact of scaling these innovations to basket level and national level will be evaluated, quantifying the potential impact of nationwide changes on the environment and health.By the end of the project we will have established effective methods for co-creation of policy, products and supply chains that can be implemented at a national level. As a result, every citizen will have the potential to make decisions about their food, and will have access to a diet that is affordable, attractive, healthy and environmentally sustainable.