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Photo courtesy of Moulsecoomb Forest Garden

Making the Connections
A Food Strategy and Action Plan
for Brighton and Hove
Summer 2006

nhs. and have www. At a regional level ‘Farming and Food: Food Partnership has been established to create Our Healthy Future’ outlines regional activity.bhfood. which identifies as a key objective ‘improving Why a food strategy for Brighton and Hove? everyone’s access to basic elements of life such The Department of Health’s White Paper as good quality. Spade to Spoon is aimed at all those working in commitment to tackling the causes of ill-health food related areas – whether this be the health and reducing inequalities. of which a priority is sustainable food system better able to deliver ‘a healthier city’. Obesity. the community and shift in emphasis towards health promotion voluntary to affordable wholesome food for all residents The food system of a city can offer enormous is a key The Brighton and Hove opportunities for creating employment. retail and and prevention. and is contributing to climate nevertheless suffers from pockets of problems created by our current food system. The Brighton and Hove and health’.uk re-localising food production and supply closer helped establish the Brighton and Hove Food to the community it serves. such as diabetes and heart disease. potentially this. In doing so it attempts to engage the change. farmers can result in a deeper understanding of is increasingly under the spotlight. Of particular relevance are the Photo courtesy of Food Matters where appropriate. An increasingly global food supply deprivation resulting in a ‘health divide’ whole community across a diverse range of sectors in a challenging and innovative way. actions into their working Community Strategy. The role of diet forms an catering sectors. local food’. it a real opportunity to develop a ‘joined-up’ framework for seeking solutions to the and soil erosion. as well as recognising the and plans within the city. such as the www. By exploring ways of environment and the economy.brightonhovecitypct. environment and taking place in the context of other work across economic prosperity. The White Paper was followed by across the community we can better address ‘Choosing a Better Diet: an action plan for food the problems we face. and the support of the Brighton & Hove City Council. optimal health. In order to address and where their food is produced. relationship to our health and our environment. of which access www. the food system of the city can be improved. Government departments the city. City Teaching Primary Care Trust and the raising income levels and increasing economic city council are committed to addressing the prosperity. Locally. Modern intensive agriculture and its Hove Food Partnership (BHFP) with funding provided by Brighton and Hove City Teaching dependence on chemical inputs is resulting in Although Brighton and Hove sits in the affluent Primary Care Trust (PCT). a Healthy City Partnership has been limiting choice and increasing vulnerability to established. the city council. representing a sector. and highlight their connection to the and regional offices are looking to incorporate. and diet related disease and the environment. and Hove as a ‘Healthy City’. food system. a South East Food and Health Action Plan is in businesses and residents in order to carry out development. strategy.brighton-hove. it has been developed importance of working in partnership at a local in the belief that by working in partnership level. It presents environmental hazards such as water pollution South East and has a growing economy. Spade to Public policy is increasingly recognising the Spoon attempts to identify actions already links between food. or the Spade to Spoon is ‘Choosing Health: making healthy choices easier’. the value of food and its relationship to health particularly in children. chain has disconnected communities from how between rich and poor. and oversee this work. committed to promoting Brighton food crises. particularly those who contributed to the various consultation periods. In the spirit of other strategies integral part of this. 2 3 . outlines the Government’s sustainability objective. and its Reconnecting urban consumers with local (Nov 04). and thus improve the well being of wider determinants of health. are on the What is happening in Brighton and Hove? Spade to Spoon: Making the connections has been developed by the Brighton and increase. endorsed by the council to deliver this key How we produce and consume our the entire community. and the Sustainability Strategy. health. produced by the Local strategies which support the aim of a more Strategic Partnership. and an active network of interested organisations. economic benefit Partnership in order to begin to address how We would like to thank everyone who has contributed to the development of the can be harnessed for the good of all residents. a variety of strategies and plans exist The policy context addressing a wide range of issues.

affordable food in Increase access for all residents within both within the city and across the region 10 participation Be accountable to and rooted in the of all sectors of the community. cross-sectoral approach to food policy. diverse sectors • encourage an increase in consumption of fresh food. animal welfare and fairtrade Photo courtesy of B&H Food Partnership 4 5 . expand local food publications and activities that encourage the exchange of ideas both within the city and awareness of the production of food and campaigns within the city and influence production and create opportunities for city beyond and to inform. environmental sustainability. and be kept informed. sustainable methods. 1 Support educational initiatives across all sectors of the community to raise 3 Lobby Governmental agencies at local. the economy policy and planning decisions. economic prosperity. the economy. and to celebrate exchange of information. Vision and Aims Vision 5 conserve Promote food production systems which 8 Reduce. and private • provide information on the effects of different residences Aims and objectives food production systems on the environment 9 Provide a policy forum to initiate research. health • raise the profile of local Sussex food to visitors • develop innovative and creative solutions to • increase awareness of how food is produced and the environment across the city problems created by the current food system • increase understanding of different food production systems and their impact on health • ensure local plans and other strategies include relevant food work in the city and particularly • system recognise the contribution of the local food • the share best practice with similar projects around country and internationally to economic prosperity and the environment the food strategy and action plan • make available and/or produce materials and • support local producers and food processors initiatives to support these objectives 4 the city to nutritious. and to encourage linkage between to support environmental sustainability. Reflect 2 Provide networking opportunities and culturally and socially acceptable ways 7 Introduce procurement policies within public institutions such as schools and the social diversity of the city. support and advice for individuals and organisations working • reduce childhood obesity and the number of residents across the city suffering from hospitals which favour the use of locally the part food plays in the community and culture of the city on food initiatives. It aims to develop an integrated. of the consuming locally produced food issues within the city relationship to good health inter-dependence of food. in the local area to adopt environmentally sustainable practices • make compost ideally locally produced available to improve soil fertility in public parks. particularly • reduce packaging and waste created by the food system and increase recycling rates from local/regional sources environmental sustainability. give voice to those not normally heard. agriculture. urban planning/land use and tourism. in order to residents to access locally produced food emerging trends in local and global food policy and the environment further the aims of the Partnership • Increase opportunities for purchasing and • provide an evidence base for work on food • increase understanding of food and its • raise awareness amongst policy makers. exchange and linked across diverse sectors • provide opportunities for residents to become • increase the amount of freshly prepared food used in public institutions across the city involved in growing and producing food • building increase employment opportunities through capacity and skills within different sectors • support measures that ensure foods are clearly • encourage the consumption of healthier food in public institutions across the city and helpfully labelled of the local food system • encourage purchasing policies which favour environmental sustainability. safe. and which strive diet-related disease capacity. global fairtrade and the health and well-being of all residents. re-use and recycle waste generated by and enhance the environment the food system and compost organic waste to Spade to Spoon: making the connections is built around the vision and aims of the Brighton and improve soil fertility • environmentally increase the availability of food produced from Hove Food Partnership. regional and national levels. gardens and public spaces • from increase the amount of composting of waste businesses etc. in particular locally grown fruit and vegetables animal welfare and fairtrade • develop the Food Partnership into a focus for advice and support for all sectors of the food community • encourage improvement in the number of and • increase the use of locally produced food in public institutions across the city access to local fresh food outlets • working encourage sharing. in order to build skills and produced and healthy food. cultural and economic development. which links initiatives within • encourage farms owned by the city council and • encourage household and community composting public health. waste management. • reduce the use of chemicals in food produced in allotments. education. run local 6 Encourage the development of a vibrant local food economy. of its role in supporting health. The Partnership works across the community to strengthen the growth and development of a localised food system which promotes social equity. community development.

This results in excessive CO2 of the major killer diseases such as coronary emissions. it applies equally to farmers and It aims to work towards a situation where compared to only £14 when spent producers here in the UK . both at home and globally. to approximately 376 miles when bought at a Photo courtesy of Whitehawk Community Food Project farmers market. can contribute to economic Brighton and Hove has been awarded Fairtrade Social equity City status. Evidence shows that low-income generating employment and economic endeavours to provide fairly traded tea and families are more likely to suffer from food growth – using local produce is attractive to coffee throughout its offices. The Food Partnership works to the food miles travelled by a Sunday lunch ensure that healthy food is available in our from 24. self-sustaining social enterprises or small businesses. The way we produce. cook and dispose of food constitutes Partnerships across diverse sectors are the community. hospitals and catering outlets. Health and well-being of all residents The links between food. pollution. regardless of income. and will work to generate income and increase employment. especially relevant when looking at the food 22% of the UK’s carbon emissions. If everyone in the world live as we do in Brighton & Hove. has access to in a supermarket. health and well-being Environmental sustainability are widely acknowledged. because a diverse range of Economic prosperity players. acknowledged to be an effective way of heard. campaign works to ensure that fairtrade an adequate quality or sufficient quantity of products are available in cafes and catering food in socially acceptable ways. disease and premature death. This is The food system contributes up to community and culture of the city. waste. Although Partnership acknowledges that access to a basic box scheme generates approximately ‘fairtrade’ is considered to be a developing healthy diet should be a human right for all. health and vibrant café. with inequalities in wealth. give voice to those not normally our greatest impact on the environment. is committed to ensuring that farmers and sufficient affordable. sector. are working on issues related to food. Brighton and Hove has a farmers and producers receive a fair price for the city. working and can achieve more than and to celebrate the part food plays in the organisations working in isolation. Director of Public Health’s Anual Report 2004 and rooted in the participation of all sectors of package. Global fairtrade for example farmers markets or artisan food producers. and is committed to ensuring that prosperity by keeping money circulating within Brighton and Hove is in many respects a divided the community. soil erosion. cross-sectoral approach The Food Partnership aims to be accountable to three planets.the Food Partnership everyone. promote fair trading practices throughout the With the right support they can become food supply chain.000 miles (if bought at a supermarket) schools. to reflect the social diversity of the city. restaurant and hotel sector quality goods they produce. The Food Every £10 spent on a vegetable establishments across the city. safe and nutritious food. Sourcing food locally can reduce community. and heart disease cancer and diabetes. A healthy contributes to climate change and unnecessary population not only reduces the incidence of amounts of waste going to landfill. transport. from business through to the voluntary Particular elements of the food supply chain. energy portions of fruit and vegetables a day • 42% of the city’s population are and resource use. Local food projects can serve to build skills. but is also a Developing local food systems can help to more productive workforce and better able address these issues through shortening to contribute to the general good of the supply chains. £24 for the local economy country issue. and the city-wide poverty: the inability to acquire or consume both tourists and residents. and public policy Much of the current food system is fuelled by increasingly supports the promotion of healthy an inefficient use of energy and an excessive eating patterns in order to combat the on-set use of water. system of a city. The city council employment. producers receive a fair price for their produce Photo courtesy of B&H Food Partnership 6 7 . we would need either overweight or obese An integrated. • 56% of Brighton and Hove residents An ecological footprint has been undertaken do not eat the recommended five Key principles of a sustainable and localised food system for the city looking at transport.

uk 1 Support educational initiatives across all sectors of the community to raise awareness of the production of food and its role in supporting health. The following action plan is a summary of a longer ACTION document which can be seen at www. and how to give advice to clients in order to • Community Visitors etc Dieticians. including food Explore the feasibility of a project • BHCC Client Contracts Pilot in one primary school in make necessary dietary changes • GPs linking school meal menu with • School Meals School Contractor year 2006-7 • BHFP curricular activities in order to increase awareness of food • Food Worker Develop a website providing local and national information on healthy Summer 2006 production and sustainability issues eating and general food information ACHIEVED Increase awareness of food safety and food hygiene in the city for • BHCC Food Safety Team Eight courses to be run including two in languages other than English Make links with active living task • Active Living Task Force On going commercial and community caterers through delivery of food (Bengali and Cantonese) force. and the potential of linking with a breast partners by the end of 2005 a dedicated community kitchen for use across the community • PCT Health Promotion working group established feeding friendly award ACHIEVED ACHIEVED 8 99 . and identify and • BHFP On-going to work across the city • Partnershipand(BHFP) Brighton Hove Food ACHIEVED secure funding for the Food Partnership Employ a school food worker to • Primary Care Trust (PCT) Summer 2005 Support support and advice for individuals and organisations working on food initiatives across the city in order to build skills and capacity. develop joint initiatives • BHFP 2005-2006-2007 when opportunities arise hygiene courses Promote healthy eating within adult • BHCC Adult Social Care Deliver quarterly sessions at City Support the improvement of • BHCC Learning Partnership Continue the capital learning fund social care settings • ServicesResidential BHCC and Day Day Centres’ and sheltered community based training facilities and extend the provision of cookery • BHFP project into 2005-6 and 2006-7 • employ health advisor or dietician to for Older people housing schemes from summer 2005 onwards and gardening projects offering deliver healthy eating messages training to adult learners Explore feasibility of reintroducing • BHCC Food Safety Team Hold one meeting with all relevant Explore the feasibility of developing • BHFP Meeting to be held 2006 and the Heartbeat award scheme. provide reciprocal links on websites. Health several areas. the economy and the environment 2 Provide networking opportunities and the exchange of information. advice/training to • All LA schools to achieve Silver all health professionals to undertake • NHS behavioural change training in schools accreditation by 2007 basic training on nutrition. medium and large organisations working on food • BHCC Voluntary Sector and External Funding Unit Ensure reasonable representation from food projects to grants work on food in schools • Partnershipand(BHFP) Brighton Hove Food ACHIEVED issues with availability of grant funding programme Develop a Healthy Schools • BHCC Healthy Schools Team Beginning of 2006 Promote vocational qualifications • BHCC Secondary Schools Team • Complete a feasibility study Partnership to promote healthy • School Food Worker ACHIEVED related to catering. healthy eating • BHFP on developing catering and eating agenda in schools across the city • School Food Action group (SFAG) and market gardening for 14-19 year olds • Food Development Worker Horticulture NVQ in two schools by end of 2006 • Develop sufficient courses to meet Encourage schools to adopt a whole • BHCC Healthy Schools Team • silver Half of all LA schools to achieve local skills needs by 2008 school approach to food: • School Food Worker accreditation with Healthy • all schools to develop a food policy • School Food Action Group Schools by 2006 Aim to provide the opportunity for • PCT Health Promotion delivering • deliver materials. and to encourage linkage between diverse sectors ACTION WHO IS RESPONSIBLE TARGET ACTION WHO IS RESPONSIBLE TARGET Employ a food development worker • Primary Care Trust (PCT) Summer 2005 Raise the profile.

• Ideas Worker Fresh lunch clubs Aim to increase the number of Food • PCT Three more FIG groups in priority ACTION WHO IS RESPONSIBLE TARGET Interest Groups in neighbourhoods in the city • Food Development Worker areas by end 2006 Continue to support the Fairtrade • BHCC – Sustainability Team On-going Aim to increase number of peer-led • PCT Acquire funding to extend cookery campaign and ensure that the • Fairtrade Campaign cookery clubs across the city. positioning of bus stops. in order to further the aims food initiatives and increase number • Food Development Worker yearly grants programme of the partnership of new projects e. including BHCC monitoring the vitality and viability fresh produce outlets to do the same of local shopping centres 10 9 11 . • PCT One more community dietician by end 2006 particularly to work in settings currently under supported Photo courtesy of B&H Food Partnership Aim to increase the uptake of • Breastfeeding Co-ordinator On-going breastfeeding • Health Visitors Worker Food Development • 3 • BHFP Lobby governmental agencies at local.g. run local campaigns Aim to support existing community 2004 – 2007 within the city and influence policy and planning decisions. breakfast clubs. community cafes. • all BME groups by end of 2006 science back on the school curriculum particularly with black and minority ethnic groups and people • identify two further sites for provision of improved access by with limited mobility end 2006 Respond to Government and local consultations within the remit of the • BHFP As appropriate Ensure communities are well served • BHCC Planning Strategy and Undertake annual local centre Food Partnership and encourage by their local centres through Projects health check including record of other organisations. regional and national levels. co-ops. cookery clubs. Aim to increase the number of • School Food Action Group Audit to be undertaken and target appropriate timetabling etc. tourism strategy and periods come up Work with schools to replace • BHCC Healthy Schools Team By 2008 economic development strategy to existing vending machines • School Food Worker recognise the links between quality of life. affordable food in culturally and socially acceptable ways ACTION WHO IS RESPONSIBLE TARGET Increase the number of dieticians working in the community. • BHCC Healthy School Food Worker determined facilitate access to food outlets after school clubs and other healthy eating initiatives • Schools Team Facilitate the city’s community • BHFP Input when relevant consultation strategy. food and food production supplying unhealthy options with more healthy alternatives • BHCC Schools Catering Officer and the quality of the local natural environment Improve delivery and quality of • BHCC Schools Catering Officer On-going – new menus to be • BHFP school meals across the city • Catering Contractor implemented Autumn 2005 Support nationwide campaign for better food labelling On-going • School Food Worker ACHIEVED Support nationwide campaign to ban the advertising of certain • BHFP On-going Monitor and improve the nutritional standards of meals provided to • BHCC ASC Residential and Day Services for older people On-going unhealthy foods to children Adult Social Care (ASC) service users Support campaign to increase • BHFP On-going Improve the uptake of allotments in • BHCC Allotments Service • ensure all available allotment access to free school meals order to encourage more residents • BHCC Parks and Public Amenities plots are fully let by end of 2007 to consume fresh local produce • BHFP Food Development Worker • send information on allotments to Lobby Government to put domestic • BHFP On-going and benefit from active lifestyles. to healthy tuck shops. 4 Increase Access for all residents within the city to nutritious. and • Cookery in the Community Worker in the community post from availability of fair trade produce is increased • BHFP to seek funding to maintain post of cookery in the community worker March 2006 (to work across the city) ACHIEVED Ensure that local transport plans include clear policies on public • BHCC Sustainable Transport On-going transport. safe.

• into scheme by the end of 2006 environmental standards and facilitate engagement in local • Farm Policy Group develop business plan by spring 2007 Board food system • Implement plan and encourage other farmers to use model Undertake feasibility study of • BHFP Autumn 2006 mobile delivery service of locally Develop a farm policy which implements the ‘Downland Vision’ • BHCC Team Countryside Management • Hold at least two meeting a year between farmers. Royal Pavilion ACHIEVED Promote use of local and regional • BHFP First article to be included by food in catering outlets across the city through promotion in • BHCC Environmental Health and Licensing end 2006 Environmental Health Team’s food Photo courtesy of Brilliant Futures and safety newsletter Develop a council facilitated Farmers Market for the city • BHFP Group – Farmers Market Action By summer 2005 • BHCC Sustainability Team ACHIEVED 5 Promote food production systems which conserve and enhance the environment Run local produce markets/farmers markets in school grounds and other community venues • BHFP Two in differing locations across the City in autumn 2005/spring 2006 ACHIEVED ACTION WHO IS RESPONSIBLE TARGET Increase outlets for local food by • BHFP • Increase number of stalls selling encouraging take up of stalls by • BHCC Clients Contracts local produce year on year Produce and provide information on different methods of food • BHFP End 2006. 6 Encourage the development of a vibrant local food economy. produced fresh produce to increase access in poorly serviced areas for the sustainable future of • Farm Policy Group officers and relevant bodies • BHFP • Hold farmland owned by the city council • Develop a draft farm policy by 2007 Explore ways of supporting and increasing commercial horticulture seminar to understand the needs of growers in winter 2006 opportunities within the city Through the allotment service • BHCC Allotment Service • Include BHOGG leaflet in every • BHFP promote systems of growing food • GardenersandGroup Brighton Hove Organic new tenant’s pack Develop a matchmaking service • BHCC Summer 2005/2006/2007 which enhance and protect wildlife and the environment (BHOGG) • Link BHOGG and BHCC websites by end 2006 between community projects and allotment holders utilising surplus • Allotments Service Allotments Federation ACHIEVED produce 12 13 . Marshalls Road • One more by end of 2006 and two by 2007 production and their impact on the environment Brighton & Hove tenant farmers to supply lamb to the branded scheme • BHCC Countryside Management • Atengaging least one farmer to commit to Develop a pilot with a council • BHCC Countryside Management • Identify farm by 2006 ‘Sussex Downs Lamb’ being piloted Team with the scheme by the • Sussex Downs Conservation Group At least one farmer inputting stock tenanted farm to raise Team • Undertake assessment and by Sussex Downs Conservation • BHCC Farm Policy Steering Group end of 2005. produce and promote • BHCC Royal Pavilion • Produce summer menu seasonal menus using fresh local • ServiceLibraries and Museums BHCC (launched April 2005) produce called the ‘Royal Pavilion Signature Dishes’ at Queen Adelaide • November Produce winter menu by 2005 tea rooms. councillors. available through website local producers in Open Market. expand local food production and create opportunities for city residents to access locally produced food ACTION WHO IS RESPONSIBLE TARGET Explore opportunities to work with • BHFP Association • First article in Spring 2006 in food catering outlets across the city to • Restaurants and safety newsletter increase use of local and regional • Action in Rural Sussex • Distribute Sussex Food Finder to produce • Licensing BHCC Environmental Health and catering outlets ACHIEVED Develop a ‘local fish plan’ to promote • BHFP Spring 2007 and support local fishing industry • Restaurants Association Develop.

provision of Undertake a review of ‘meals in the community’ contract to ensure • BHCC Adult Social Care Contracts BHCC Performance and • April Undertake review by end 2006 subsidised bins.7 Introduce procurement policies within public institutions such as schools and hospitals which favour the use of locally produced healthy food. through continued • Oct 2005 begin roll out of recycling Promote sustainable procurement of food within council contracts •• BHCC Procurement Team BHCC Clients Contracts • Update Sustainability Code of Practice annually development and roll out of recycling services to residents services to high and low rise flats • update Procurement Code of Practice on Sustainability • Deliver seminar on sustainable procurement of food by 2006 • ensure that contract & procurement Promote waste minimisation. ideas to increase composting opportunities.000 households to receive kerbside collections food consumption being disposed to landfill. and which strive to support environmental sustainability. advertising. promotional material. advice. help vulnerable adults receive nutritious and sustainably produced meals • Development • Any recommendations to be implemented where possible line and home composting advisors in defined parts of the city ACHIEVED ACHIEVED Work with school meals contractor to increase the amount • BHCC Clients Contracts/School Catering Officer • Contractor aiming to source as much food as possible from within UK Develop targets to increase home • CityClean By end 2006 of local produce in the LEA school • BHCC School meals Contractor ACHIEVED composting • WRAP meals contract • A Taste of Sussex • Facilitate meeting between a Taste Explore the feasibility of running a • WRAP CityClean As part of WRAP programme of Sussex and schools contractor by trial kitchen food waste collection in the town centre and a suburban area • end of 2006 of the city Monitor city council’s Staff & Civic • BHCC Clients Contracts Quarterly review of contract Organise seminar bringing together • BHFP Spring 2007 Catering Contract to ensure delivery those involved in waste across the • BHCC Sustainability Team of specifications referring to nutrition. Fairtrade city to discuss reducing waste from the food system and brainstorm • Community Groups and waste minimisation. • CityClean Phase 2 of ‘think inside the box’ officers are aware of and adopt current ACHIEVED recycling and composting to city residents • BHCC Sustainability Team campaign launched Sept 2005 guidance • Circulate new guidance as and when published ACHIEVED • specifications Monitor contracts to ensure are met Reduce amount of biodegradable • CityClean Launch programme with WRAP in food waste in municipal waste stream being disposed to landfill • WRAP (Waste Resources Action Program) spring 2006 including promotion of home composting. re-use and recycle waste generated by the food system. compost organic waste to improve soil fertility ACTION WHO IS RESPONSIBLE TARGET ACTION WHO IS RESPONSIBLE TARGET Establish a working group to look at • BHFP By end 2006 Reduce the amount of • CityClean • On-going – by end of Nov 2005 procurement issues • various BHCC Procurement Officers & agencies non-biodegradable waste in the domestic waste stream arising from 90. animal welfare and fairtrade 8 Reduce. reduce waste Improve and maintain the • BHCC Clients Contracts • Termly analysis of new menu nutritional quality of school meals • BHCC Schools Catering Officer with nutritionist Explore the possibility of running a • BHFP Summer 2007 delivered through the LEA school meals contract • Reduce amount of processed food and increase amount of pilot project in a residential area of the city to look at a whole systems • CityClean • reduce processed food food cooked on site by 2005 approach to tackling waste reduction and recylcing • increase food cooked on site ACHIEVED • increase use of fresh produce Increase composting of green waste on allotment sites • BHCC Allotment Service • Include composting leaflet in every new tenant’s pack • distribute leaflets to new allotment holders • Promote annually in allotment newsletter • promote national composting week Initiate work with supermarkets and • BHFP End 2006 fast food outlets in the city to reduce use of plastic bags and containers • Retail and Catering Outlets Support the development of the Stanmer Community Compost • BHFP Launched Spring 2006 Centre ACHIEVED 14 15 .g. local sourcing. e. reduce packaging.

org. “…a policy which will clearly benefit the lives of the people of Brighton and Hove. City Reader in Food and Health info@foodmatters. Institute of Health Tel: 01273 505117 Printed by Beacon Press with Pureprint environmental print technology using vegetable based inks on 100% de-inked post consumer waste. London Brighton and Hove Food Partnership Developed and written by Food Matters www.bhfood. Design by .foodmatters. Other areas should look to the strategy and its development as a model of how to develop and implement a strategy. Brighton and Hove has built a food policy which will stand the test of time…” Dr Martin info@bhfood.