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Glasgow Food Policy Partnership launched their ‘Good Food for Glasgow’ Campaign at the City of Glasgow College on Friday 6th May 2022. It marked the beginning of a yearlong campaign to engage people with the new and existing Good Food work that is taking place in Glasgow.

Catering and hospitality professionals were the first to know about the campaign, which aims to get more people in the city involved with the actions of the Glasgow City Food Plan launched in June last year. In 2021 Glasgow was awarded Sustainable Food Places Bronze Award recognising the success of taking a joined up, holistic approach to improving our food system and achieving significant positive change on a range of key food issues. With the help of this new campaign the organisers hope to achieve a Silver award for Glasgow next year.

"The campaign aims to send out a strong and positive message to different organisations, businesses and individuals across Glasgow about the importance of Good Food and how they can get involved with the delivery of Glasgow City Food Plan. In the long run we hope the campaign will support the overall aim of the food plan to improve access to healthy, sustainable food to everyone in Glasgow”, says Riikka Gonzalez from Glasgow Food Policy Partnership.

Jill Muirie, the event chair from the Glasgow Centre for Population Health continues: “Building a fair, healthy, sustainable food system which supports our local economy will benefit everyone in Glasgow. Working across the different sectors is vital if we are to make progress towards this goal. Today we are delighted to be collaborating with hospitality and catering specialists to share learning and develop new opportunities for working together.”

The audience also heard about fantastic work already happening in Glasgow to support the hospitality sector in its work to become more sustainable. The event included presentations about the Glasgow Sustainable Food Directory, Plate Up for Glasgow campaign, Chef’s Challenge campaign, Zero Waste Scotland’s work on food waste and new sustainability accreditations for caterers by the City of Glasgow College. In addition, the participants had a chance to visit the college gardens used for food growing.

May Donald, Associate Dean for Culinary Arts at City of Glasgow College, said: "As a college with a long-term commitment to tackling climate change, sustainability is embedded within our curriculum. Our students, who are the future generation of chefs and hospitality professionals, learn about food sustainability, about provenance, reducing food waste, and creating sustainable menus. We have a crucial role as educators to ensure our students leave us with these values firmly rooted in all that they do."

The event also provided an information exchange between Glasgow and London and participants could take part in a free cookery workshop by ‘Made in Hackney’, the oldest plant-based cookery school in the UK. Roshni Shah from Made in Hackney says: “We are delighted to be coming to Glasgow as part of our Plant Futures programme. Made in Hackney is working nationally with decision makers in food provision across the public and private sector to demystify and promote plant-based food. Our aim is to educate people on the benefits of plant-based eating in terms of nutrition and sustainability and demonstrate how easy and delicious it can be to adapt their menus. Glasgow is already leading the way in sustainable food and we look forward to connecting with a like-minded network.”

Find out more about the Good Food for Glasgow campaign and the Good Food Policy Partnership.