How can we reduce the environmental impact of our food and drink?
This week, First Base met with a range of representatives from Brighton & Hove businesses and charities to discuss a more sustainable approach to food and drink. It is a subject not often discussed in the round, especially not at a local level. Firstly, what does sustainable food and drink look like? Does it just mean we should reduce plastic packaging? Obviously, there’s much more to it than this.
We spoke about the ethics behind sustainable food and drink production, from proper sourcing to better farming and fishing practices. Not only does this mean fairer treatment of any animal involved in food and drink production, but fair pay and treatment for workers too. Initiatives such as Direct Trade, should soon begin to be recognised in the same way as ‘Organic’ or ‘Free Range’ by consumers.
But just how much can we rely on consumers to make the right decision? There’s a multitude of kite-marks; some are new, others have been around for a while, but do we know what these really mean? The terms ‘ethical’ and ‘sustainable’ are of course totally subjective; meaning different things to different people and this ambiguity can be abused.
Education is key and in many ways consumers are more clued-up than ever, but cost remains a key barrier. Whether it’s a large business trying to create a more sustainable supply chain, or a small business trying to reduce their carbon footprint; both represent a significant expense. It may make sense in the long-term, but the initial investment will still significantly impact margins.
And what about everyday people? Some people have a bank balance that can supplement a sustainable lifestyle. Others do not. Education can only go so far if people cannot ‘afford’ to make sustainable decisions. Whether its buying food, clothes or a car; ethical needs to be made more affordable. Is this where the Government steps in? Individuals, charities and businesses can drive progress, but sometimes it requires legislation and funding to truly achieve societal change.
Reducing food waste by re-using leftover food and drink items is one approach that certainly doesn’t cost The Earth. This can range from promoting re-usable cups, to putting waste food and drink to better use, whether this is through creative cooking or charitable donations. In what was a truly stimulating discussion, First Base will take-away a whole host of ideas on how to better embed a more ecological infrastructure, in which sustainable food and drink options can thrive and be embraced by all; contributing to the emerging circular economy.
Liam Ronan-Chlond, from mixed-use development Edward Street Quarter