Best Practice Policy Initiatives - LOCFOOD

Professor Barry QuinnUniversity 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: – 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

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

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)

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

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?

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

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

Some examples of best practices….

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)

‘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

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

‘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

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

‘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

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

‘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

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

For more information, please see:http://www.locfood.no/

Thank you for your attention