Can we fix the food system? A systems approach to food justice: Part 2

This is the second part of a blog by Jill Muirie, adapted from a presentation given by food activist Abi Mordin at the Scottish Pantry Network Conference.
You can find Part 1 here.

What does a systems approach to food justice look like? What does fair and just mean for food producers and consumers, for people and for the planet? And how do we make it work for all of us?

There is no magic wand or miracle cure. We need a fundamental shift across multiple areas of the food system – in production, processing and distribution, and across the spectrums of politics, economics, society, environment and health.

The Good Food Nation (Scotland) Act 2022 is a good start. It took a long time and a lot of deliberation to get there, but the framework legislation could provide an important lever to bring greater focus and consistency across all policy areas that have a part of play in improving the food system. However, good policy is not enough. Delivery needs to be effective, resourced, monitored and reviewed over a long enough period of time. There are no quick fixes here, but there are some system change levers that Abi believes would be particularly helpful in supporting effective delivery. These are outlined below:

1. Improving access through local retail

We need a thriving local food economy that offers people of all incomes access to healthy, nature-positive food. To that end, Abi would like local retailers to be seen as community hubs, a place of meaningful work and a system that circulates wealth locally. This could be built on existing pantry models – through, for example collaborations with local farms and producers. Another example is Propagate’s Blether in Neilston, a community shop which operates a community fridge, zero-waste wholefoods, organic and local produce and workshops all under one roof. They also have a community growing project and community composting site.

 2. Integrating vouchers for fruit and vegetables into service delivery

Conditional cash transfer schemes for sustainably produced (where possible) fruit and vegetables from local suppliers can offer dual climate and health benefits, particularly for low-income or vulnerable communities. They also help increase support and economic viability of local food suppliers. One example is the Alexandra Rose Voucher scheme which is already operational in some parts of Glasgow. 

3. Increased and better supported vegetable production in Scotland

We need proper support for both existing horticulture farmers and new entrants, along with opportunities for skills development and training. Under the current farm subsidy rules, a farmer on less than three hectares – three rugby pitches – is not eligible for support[i]. Most ‘market gardening’ is on much less than a hectare. We need much of this increased vegetable production to be in peri-urban and urban areas, closer to denser population centres so that fresh produce doesn’t have to travel far. 

4. A shift towards agroecological production

Producing food in harmony with nature and for the benefit of local communities helps support our climate, nature, and local economy. Knowledge sharing and farmer-to-farmer cluster groups can help with supporting farmers to adopt more nature friendly practices.

5. Championing a fair wage in farming and beyond

We need the food and farming movement to join those calling for a real living wage. This will not only make it easier for consumers to make the right choice but will also support farmers to do the right thing for the climate and nature[ii].

6. Enhance public sector catering and procurement

We need public institutions to invest public money in food for public good. And we need politicians to recognise and engage with this sector. The potential for better health and environmental outcomes is considerable, given that public institutions spend £2.4 billion on purchasing food and catering services every year. There have been some positive moves around public sector food in recent years[iii], for example through the Food For Life Served Here programme, but budgets, procurement rules, infrastructure and limited supply make this challenging.

7. More community-based meals

Community meals, or public diners, providing affordable eateries which serve healthy meals in welcoming local spaces, using produce sourced locally, ideally from agroecological producers, have considerable potential to not just improve access to nutritious food, but also to provide important opportunities for people to connect with others in their communities.

8. Better links between urban communities and food producers.

One example is Landed Community Kitchens which are social justice-based kitchen-farmer coalitions linking urban communities to their productive hinterland to end food poverty and build community. The Landed Community Kitchen provides food sourced from (ideally) agroecological growers, enables community empowerment and reskilling, and seeks to transform the broader food system to ensure access to healthy food and dignified livelihoods.

9. Build a REAL Good Food Nation

Policy levers provide a very important impetus and can make a real difference to all these ideas becoming realities. As well as the Good Food Nation (Scotland) Act, the Scottish Food Coalition is calling for the right to food and the right to a healthy environment being enshrined in Scots law, for meaningful engagement with civil society by the new Scottish Food Commission, and for adequate support and resourcing of the development and long term delivery of Local Good Food Nation Plans (soon to be required by Health Boards and Local Authorities). These Local Good Food Nation Plans must be developed and delivered as part of fully collaborative partnerships. The Glasgow City Food Plan is a good example of what can be achieved when partners from the public, private and third sectors work together to make a difference to the local food system.

Our food system is complex. It is under pressure and isn’t working for most of us. Rethinking it will mean a mindset and cultural shift, but it’s not impossible. Abi Mordin has spent 30 years working in and around the food system and she remains positive: "I’m certain that with collaboration and cooperation we can have a fair and just food system for all."

Adapted from a presentation by Abi Mordin, given at the Scottish Pantry Network Conference 2024.

Abi Mordin is a founder member of Propagate and the Glasgow Community Food Network, and is a seasoned food activist. She has been working across community and local food projects since the mid-90s, and is passionate about food sovereignty and resilience. An experienced grower, educator and researcher, Abi’s takes an inclusive and collaborative approach to her work. She lives in Dumfries and Galloway.

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[i] Reversing the trend of excluding small farms from subsidy: An update across Four Nations - Farmers Guide

[ii] Paying The Real Living Wage Means Sustainability For All | Living Wage Foundation

[iii] Local food for everyone – a discussion: consultation - gov.scot (www.gov.scot)