Best Practice Policy Initiatives - LOCFOOD
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Best Practice Policy Initiatives - LOCFOOD
Professor Barry QuinnUniversity of Ulster, Northern
Ireland
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The LOCFOOD Project• European Union (EU) funded INTERREG IVC
LOCFOOD (Local Food as an Engine for Local Business) project (2012 – 2014)
• Project objectives: – to explore whether food policy addresses the needs of
small/micro food businesses to encourage innovation, competitiveness and growth
– to foster transfer of learning and best practices between project regions
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Project Findings • Food producers across partner regions
demonstrate innovation (product and processes)
• Low level of networking and use of external knowledge for innovation and growth
• Low involvement in Government support programmes
• Frustration with regulation/bureaucracy
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Policy ‘Best Practice’• Strong identification/promotion of local markets to small
food producers and consumers • Marketing campaign for enhanced awareness of local
food issues, telling the ‘story’ of local, artisan produce, linked to tourism initiatives and focused on regional identity
• Supportive market environment for development of the local food sector (regulatory, marketing and awareness, government procurement initiatives)
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Policy ‘Best Practice’• Mentoring and business development to provide sector
specific expertise (i.e. for ‘new’ artisan areas) and to involve industry mentor support in these areas for small food producers
• Promotion of university links with small food producers • Development of local support networks for small food
producers• Representative trade association and lobbying
organisation for small/artisan food producers
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Transfer of Best Practices: Key Questions
• What do we need to do to develop this element of local food policy in our region?
• What can we learn from other European regions / countries?
• Can this learning be applied in our region? If so, how? What, if any, barriers are there?
• What can we do before the end of 2014 to move forward?
• What actions can we take right now to start?
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Best Practices
• 78 best practices identified across the partner regions
– 34 policy initiatives– 44 company practices
• Best practice guide contains details on 28 policy best practices
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Best Practice Themes
• Enhancing local food sourcing and supply
• Supporting local food networks, collaboration and business development
• Marketing and promotion of local food
• Local food tourism
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Some examples of best practices….
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Enhancing Local Food Sourcing and SupplyJarina, the actor of local food self sufficiency
Aim: To supply the population with locally produced seasonal food
A non-profit cooperative since 2007, connecting 100 food producers with over 60 public institutions (schools, care homes)
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‘Jarina, the actor of local food self sufficiency’
• Financially supported by municipalities from ‘The Heart of Slovenia’
• 50 tonnes of fresh local products (fruits and vegetables) distributed annually
• Key benefits – healthy eating/education, local supply for producers, tourism
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Supporting Local Food Networks, Collaboration and Business Development
Eldrimner -national resource centre for food artisans
Aim: to provide support and knowledge for food artisans across Sweden
Began as a regional project in 1995 to stimulate development of small food production
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‘Eldrimner - national resource centre for food artisans’
• Managed by County Administrative Board• Support for marketing, logistics, sales,
tourism, building networks• Key benefits: an annual food competition,
five new companies set up annually, new products developed
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Marketing and Promotion of Local Food
Grandma Jerca and Grandpa Jaka
Aim: fostering development of farm activities, using a trademark to market products
Began in 2000 supported by 4 local communities in Poljanska valley, Slovenia
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‘Grandma Jerca and Grandpa Jaka’
• Trademark/brand controlled by Development Agency Sora
• 64 producers, selling 487 products (bakery, dairy, fruit, vegetables, meat)
• Key benefits: support for product marketing and training, new products, new market channels, networking
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Local Food TourismVisitable cellars and wineries in Siatista
Aim: creation of a network of visitable private cellars and wineries in Siatista (Greece), to increase tourist activity and economic growth
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‘Visitable cellars and wineries in Siatista’
• Requirements: appropriate labelling, maps and guides for the visitors, parking facilities, information material not only about local wines but also cultural and historical monuments
• Key benefits: improvement in premises/facilities, increase in tourist activity, increase in profits
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Best Practices: Success Factors
• Best practices focus on a range of co-benefits – e.g. education, healthy eating, business growth
• Value of a network and trade name, for the food business and the region
• Sustainability of projects - need for Government administrative and funding support
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For more information, please see:http://www.locfood.no/
Thank you for your attention