Triple bottom line rubber hits the road
We bring more than profit and efficiency, our consultants enable your organisation to deliver tangible environmental, social and economic outcomes for your community.
Environmental
Reduced Carbon Emissions: Shorter supply chains typically involve less transportation and distribution.
Lower Energy Consumption: Less energy for refrigeration, and packaging.
Preservation of Biodiversity: Local and regional food systems can promote biodiversity by supporting smaller-scale, diverse farming practices.
Minimized Food Waste: As products travel shorter distances and are less likely to spoil or get damaged during transportation.
Enhanced Food Quality and Nutritional Value: Less time in transit and storage. Fresher produce generally retains more nutrients and tastes better, potentially encouraging healthier eating habits.
Support for Sustainable Practices: Shorter supply chains often encourage direct relationships between producers and consumers.
Reduced Packaging and Waste: Decreased reliance on excessive packaging and single-use plastics, reducing the generation of waste and the demand for fossil fuel-based materials.
Governance
Local Decision-Making: More community input and participation in shaping food policies, regulations, and initiatives that directly impact the region.
Responsive Regulation: Local and regional food systems enable authorities to create more tailored and context-specific regulations.
Enhanced Transparency: Encouraging accountability and ethical practices throughout the supply chain.
Improved Traceability: Easier to identify and address potential safety or quality issues. This traceability helps authorities pinpoint the source of any problems and take appropriate actions.
Reduced Regulatory Complexity: Local and regional systems may not necessitate the same level of bureaucracy and paperwork as larger, global supply chains. This streamlining can make compliance more manageable for producers.
Support for Local Policies: Support local policies related to food sovereignty, land use, and environmental conservation.
Participatory Governance: Collaboration between producers, consumers, policymakers, and other stakeholders. This participatory approach can lead to more inclusive and representative decision-making processes.
Data Collection and Analysis: More accurate data collection and analysis at the local level. This data can inform evidence-based policies and strategies, enabling better-informed decision-making.
Knowledge Sharing and Capacity Building: Opportunities for knowledge sharing and capacity building among stakeholders.
Innovation and Experimentation: Encourage innovation and experimentation in food production, processing, and distribution. Local authorities can support and incentivise novel approaches to sustainable farming and food business models.
Social
Support for Local Economies: Stimulate the local economy by creating jobs, supporting small businesses, and circulating money within the community.
Community Connection: Sense of community and connection between producers and consumers.
Preservation of Cultural Heritage: Help preserve culinary traditions, promoting cultural heritage and identity.
Food Security and Access: Improve access to fresh and nutritious food, especially in deprived, underserved or remote areas.
Education and Awareness: Educate about where food comes from, the importance of seasonal eating, and the benefits of supporting local agriculture.
Health and Nutrition: Local foods are often harvested at peak ripeness, retaining more nutrients and flavour.
Empowerment of Producers: Direct access to consumers. This can lead to better negotiation power, fairer pricing, and increased autonomy for small-scale producers.
