Menu for Action

Throughout 2018 we found out what would make a real difference to people in food poverty, through workshops and surveys. We developed these ideas into a 12-point menu for action.

 

We have called it a menu as this enables organisations to prioritise which actions they would like to adopt. Any response to food poverty needs to build from the resources available in each community and meet local needs, grassroots up. We have developed principles which all work in this area should follow.

This menu sets out how we can build on what we already have to support people in food crisis, prevent people falling into food poverty and strengthen partnership working. Some actions can be achieved by connecting existing resources, but many will need additional resources over a long period to put into practice.

Enhance emergency support for people in food crisis

1. Support food banks to build on the services they currently offer to tackle the causes of food poverty

2. Support food banks by creating a Shropshire Food Bank Network to share learning and solutions

3. Improve access to emergency food parcels out of hours and in rural areas

4. Enhance the range of food and non-food items provided in emergency parcels

A focus on prevention

5. Enhance advice & support for people on low incomes to help them increase their financial resilience            and maximise income

6. Increase access to affordable healthy food through community meals, cafes, pantries, growing projects        and surplus food

7. Improved access to cooking equipment, particularly in emergency housing​

8. Encourage initiatives which improve nutrition and cooking skills 

Changing the landscape

9. Build awareness of food poverty amongst policy makers, front line staff and the general public

10. Embed food poverty in council and NHS policy

11. Bring agencies together to provide a co-ordinated approach to food poverty

12. Research best practice, share learning and measure impact

Emergency support for people in food crisis