- Birmingham Food System Strategy was presented at the Catering Hospitality Education Forum to experts
- Industry leaders came together to consult with stakeholders on the plans to minimise food wastage, maximise training and improve food safety standards
- Strategy aims to create a more sustainable and healthier food system for the city
The Birmingham Food System Strategy, which aims for a bolder, healthier and more sustainable food system in the city, was presented to hospitality sector experts at the Catering Hospitality Education Forum (C.H.E.F).
Birmingham Food System Strategy’s vision was introduced to chefs, business owners and back-of-house staff within the region’s local hospitality industry for the first time at the C.H.E.F founded by Tonic Talent at x+why 103 Colmore Row. Opening with a keynote from Dr Justin Varney, Director of Public Health with Lewis Walker, Deputy Head of The Birmingham College of Food at University College Birmingham then leading discussions, the free event included consultations with city-wide stakeholders across the hospitality sector aiming to transform the food system.
The Food System Strategy’s work streams focus on food production connectivity, sustainable sourcing, food offer and diet transformation. Other work streams in the strategy include minimising food waste and unsustainable packaging, facilitating a thriving local food economy and maximising training and employment, and improving food safety and standards within the city.
Dr Justin Varney, Director of Public Health at Birmingham City Council said: “Creating a healthy, affordable, delicious and diverse food system in Birmingham will take a partnership and working with food businesses and organisations is fundamental to creating a thriving and economically sustainable food economy. These businesses and organisations are at the heart of what makes Birmingham a great city to live, work and play in. They are economically vital to the City and working with C.H.E.F to connect them into the strategy and its implementation as we move forward is essential to making the vision for a better future for the food industry.”
Conrad Brunton, Managing Director of Tonic Talent, said: “We are delighted that Birmingham City Council chose our C.H.E.F networking event to launch the Birmingham Food System Strategy publicly. I would like to thank George and his team at x+why for hosting the event and Justin for personally attending and delivering the keynotes. I am certain everyone who attended found the topic fascinating, and I look forward to speaking to people to learn how they have engaged with it.”
The Birmingham College of Food also launched Creative Dinners as part of its work on the Food System Strategy, a series of debate-style dining experiences at the University’s very own training restaurant. The dinners aim to bring together diverse and innovative trailblazers from around the world to discuss key subjects affecting the food system with the aim of collaboration.
Lewis Walker, Deputy Head of The Birmingham College of Food at University College Birmingham said: “It was fantastic to bring the Food System Strategy to Birmingham’s thriving and vibrant hospitality sector and facilitate conversations around how the city can support and enhance the food revolution. This vital work brings together so many facets of the local food culture and I’m incredibly proud and excited that The Birmingham College of Food are able to work so closely in raising its profile.”
For more information on the Birmingham College of Food, visit https://www.ucb.ac.uk/about-us/schools/birmingham-college-of-food/ .