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Best Practice Policy Initiatives - LOCFOOD

Best Practice Policy Initiatives - LOCFOOD. Professor Barry Quinn University of Ulster, Northern Ireland . The LOCFOOD Project. European Union (EU) funded INTERREG IVC LOCFOOD (Local Food as an Engine for Local Business) project (2012 – 2014) Project objectives:

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Best Practice Policy Initiatives - LOCFOOD

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  1. Best Practice Policy Initiatives - LOCFOOD Professor Barry Quinn University of Ulster, Northern Ireland

  2. 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

  3. 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

  4. 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)

  5. 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

  6. 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?

  7. 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

  8. 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

  9. Some examples of best practices….

  10. Enhancing Local Food Sourcing and Supply Jarina, 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)

  11. ‘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

  12. 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

  13. ‘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

  14. 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

  15. ‘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

  16. Local Food Tourism Visitable 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

  17. ‘Visitablecellars 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

  18. 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

  19. For more information, please see: http://www.locfood.no/ Thank you for your attention

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