Gloucestershire’s councils have been handed a fresh blueprint for cutting the county’s climate impact – and it starts with what’s on our plates. The University of Gloucestershire has published a new eight-point action plan detailing how local authorities can drive down greenhouse gas emissions from food and farming, one of the most stubborn contributors to the UK’s carbon footprint.
Developed by the University’s Countryside and Community Research Institute (CCRI) in partnership with the Gloucestershire Food and Farming Partnership and Climate Leadership Gloucestershire (CLG), the plan is the latest output from the Gloucestershire Food and Farming for Net Zero project. Local authority staff helped shape the recommendations, identifying the most practical and impactful steps councils can take.
Dr Aimee Morse, project lead at the CCRI, said:
“This research shows local authorities’ potential to innovate in the food and farming sectors and sets out clear next steps for partners in supporting the transition to net zero.”
The research found plenty of enthusiasm across all seven Gloucestershire councils for linking food and farming policies with climate, health and wellbeing goals. But a review of existing climate strategies revealed a notable blind spot: very few mentions food or agriculture at all. The report argues this is precisely where councils can show leadership – by bringing coherence and ambition to an area often overlooked in emissions planning.
CLG Chair and Gloucester City Council Cabinet Member for Environment, Cllr Sebastian Field, backed the findings.
“Climate Leadership Gloucestershire is pleased to have been able to support this important research. It provides a clear way forward for local authorities to play a more direct role in supporting our local food businesses and farmers, and enabling us to work together to create healthier and greener food systems.”
Next on the agenda is selecting priority projects from the action plan. These could include direct support for farmers aiming to adopt greener practices, using planning policy to promote healthy and sustainable food, and improving the sustainability of food served at council-run festivals and events.
Dr Benjamin Dent of the Gloucestershire Food and Farming Partnership reinforced the wider benefits of the approach.
“The farming and food sectors can contribute to solving many environmental, social and health challenges, and already provide over 50,000 jobs in the county.
“I am delighted that our local councils are working together to create climate-friendly solutions, which both support local farmers and make delicious food affordable and readily available. The Partnership is committed to continuing to work with them as they implement the ambitious recommendations.”
With councils, researchers and industry partners aligned, Gloucestershire is positioning itself to lead the way in building a food system that’s greener, healthier and – crucially – ready for net zero.
