Agenda item

Members are asked to consider Leeds Food Strategy Progress Report.

Members are asked to note that the full report is provided in the agenda pack for context and information. However, it is anticipated that this will inform a discussion focused on the elements of the strategy associated with the remit of the Scrutiny Board (Environment, Housing and Communities) – particularly the theme of sustainability and resilience in the context of the Council’s climate action plan.

 Individuals in attendance for this item were:

·  Cllr Mohammed Rafique (Executive Member for Climate, Energy, Environment and Green Space)

·  Polly Cook (Chief officer Climate, Energy & Green Spaces)

·  Andrew White (Senior Project Manager)

·  Claire Dalton-Nobbs (Senior Project Officer)

The Chair introduced the item, noting that the full Food Strategy Progress Update had been considered by the Executive Board on 18 September, and has previously been considered by the Climate Emergency Advisory Committee.

Andrew White was invited to provide an overview of the report highlights, noting that the Food Strategy was introduced in 2023 in collaboration with partners and stakeholders.  He highlighted that the Scrutiny Board was being asked to consider the report so far as it related to the remit of the Scrutiny Board including matters linked to food poverty, sustainability and resilience in the context of the Council’s Climate Action Plan.

Andrew set out the aims of the strategy, key areas of progress over the first twelve months and anticipated next steps, noting the key performance indicators designed to measure delivery and outcomes. He highlighted the cross-council approach to the food strategy and the extensive collaborative with partners across the city.

Members sought clarification about the data that underpins the concerns raised in the report about lower income households struggling to access healthy food.

In response, the Scrutiny Board considered the impact of limited access to supermarkets in some communities, particularly where car ownership is low.

Members noted that it would be helpful to understand whether a reduction in the number of adults meeting the ‘5 a day’ fruit and vegetable target represents an ongoing trajectory or a short term event.

Cllr Rafique emphasised the importance of collaboration and influence as many of the levers for achieving the overall ambitions for the city are outside of the Council’s control.

Concern was raised about access to unhealthy foods including take aways for children and members sought advice about whether any national legislation is anticipated to regulate access to these products.

Andrew White informed Board members that there is an appetite to regulate where possible. The Government recently announced a ban on junk food advertisements before 9pm and online adverts for products high in fat, salt and sugar will be banned altogether.

In response to member concerns, Andrew outlined work between planning services and public health colleagues to review the Council’s Supplementary Planning Document on Hot Food Takeaways.

Members endorsed the cross-council approach to the Food Strategy given the way in which priorities are connected to the ambitions of different service areas.

Members sought clarification about support to reduce food waste, citing the Real Junk Food Project as an example of that approach.

In the context of food inequalities members highlighted concerns about access to fresh foods via food banks and challenges with access to white goods.

The Chair sought further information about how the principles of Asset Based Community Development are informing the approach to the Food Strategy. Members recommended exploring relationships with community committees with a view to them helping to empower communities to provide a response to the challenges they identify locally.

Andrew noted that discussions with community committees to date have focused on issues such as community growing and composting. However, officers would be happy to expand that work to include food education. It was agreed that it would be important to share best practice across different areas.

Officers outlined the work of the third sector to secure access to food from retail and hospitality venues, which would otherwise be thrown away.

Members explored the challenge of food poverty and support for private sector initiatives to reduce food waste.

Andrew set out how colleagues are working together to incorporate the food strategy into wider work across the city – for example, incorporating the strategy into the city’s submission as part of the Global Destination Sustainability Index.

Members noted that they would welcome access to the mapping of food deserts in the city to inform their work in those localities.

The Chair provided an update on regional work within West Yorkshire Combined Authority in relation to food security, including areas identified as for collaboration.

Members requested further information about demand for allotments in different areas of the city.

RESOLVED: Members noted the content of the report.