The County Durham Food Charter was launched at Durham Marketplace alongside the monthly Farmers’ Market on 19th September 2013. More people were visited by bicycle or electric car in the afternoon and also signed up.
Photographs by Ben Holden, Fleetfoot Studios
Most Recent Pledge:
Examples of how you can help (click here):
- Buy more locally produced food
- Grow some of your own food at home or in an allotment or community garden
- Try to waste as little food as possible
- Compost food waste, recycle packaging
- Cook more meals from scratch using seasonal, local, fairly traded, sustainably produced ingredients
- Support high standards of animal welfare by choosing e.g. free range eggs, responsibly sourced seafood
- Procure as much ‘sustainable local food’ as possible for employees and customers. You may start byincreasing the amount of fresh seasonal produce, checking that fish is MSC certified, and using eggs from free range hens
- Provide opportunities for staff to grow food at or near their workplace
- Provide the opportunity to compost tea bags and food waste
- Reduce access to unhealthy processed food, such as snacks from vending machines
The Food Charter is a statement of how organisations and individuals will work together to develop and promote a more sustainable, health local food system by supporting:A Strong Local Food Economy
1. A flourishing, competitive local ‘good food’ sector, providing gainful employment for local people.
2. Public and private sector caterers sourcing ‘good food’ from local producers and suppliers, keeping value within our local economy.
3. An economically viable supply chain for sustainable local food.
4. A local food system that protects biodiversity and ecosystems and minimises its environmental footprint.
5. Food that is processed, distributed and disposed of in ways that increase composting and recycling and reduce the need for transport, energy use, packaging and waste.
Health and Wellbeing
6. The creation of environments and infrastructure that make it easier to adopt and maintain healthy and sustainable diets.
7. Food-related activities (e.g. growing, cooking) to improve physical and mental health for all, and which are available in our communities.
Resilient and Active Communities
8. All our communities to have access to land, knowledge and skills in order to grow some of their own food.
Education and Skills Development
9. Opportunities for everyone to learn about ‘good food’ – growing/rearing, cooking, preserving, marketing and selling it.
10. Improved access to ‘good food’ for everyone, regardless of their income or where they live.
11. Food produced with high animal welfare standards, and producers being fairly rewarded.