Tackling Food Poverty in Scotland

This event will address how measures to tackle food poverty can reduce health inequalities and have a positive impact on the health of people in Scotland. We’ll examine how public, private and third sector organisations can work together to provide effective services for ending food poverty in Scotland.

Food poverty can have a detrimental impact on physical and psychological wellbeing

NHS Health Scotland defines food poverty as ‘the inability to acquire or consume an adequate or sufficient quality of food in socially acceptable ways, or the uncertainty that one will be able to do so’. With use of food banks increasing by 13% in the past six months compared to this time last year, the issue of food poverty is becoming more prevalent.

A new briefing by NHS Health Scotland details the impact that food poverty can have on both physical and psychological wellbeing. Supported by the Scottish Government’s 2016 report ‘Dignity: Ending Hunger Together in Scotland', and the Fair Food Transformation Fund Scotland will invest £1 million over the next two years to support those who experience food insecurity.

Join Holyrood on 27 March as we examine how your organisation can alleviate people from the complexities associated with food poverty and address the challenges.

Confirmed speakers

  • Polly Jones, Project Manager - A Menu for Change Project, Oxfam Scotland 
  • Dr Mary Anne MacLeod, A Menu for Change Project, Oxfam Scotland
  • Dave Simmers, CEO, Community Food Initiatives North East 
  • Pete Ritchie, CEO, Nourish Scotland

Key issues we’ll examine with you

  • Demographics of food insecurity in Scotland – how this impacts on those of all ages and in all settings
  • The impact of geographical location on food poverty – the challenges of providing services and choice in both urban and rural areas
  • Designing services that will support families, including challenges such as holiday hunger
  • Building community food movements through partnership working
  • Providing opportunities for people to contribute and how to encourage participation in community initiatives/solutions

Agenda*

09:30    Registration and Refreshments

10:30    Welcome and Introduction from Chair

Jennifer Trueland, Journalist

10:35    Session 1: Tackling Food Poverty             

  • Designing services that will support families, including challenges such as holiday hunger
  • Building community food movements through partnership working
  • Providing opportunities for people to contribute and how to encourage participation in community

Speakers include: 

  • Polly Jones, Project Manager - A Menu for Change Project, Oxfam Scotland 
  • Dave Simmers, CEO, Community Food Initiatives North East 

10:35 Tackling Food Poverty - A Holistic Approach

Food Poverty is one aspect of poverty issues: definitely lack of food but also lack of money, personal issues (e.g.confidence, loneliness/isolation, low skills) and e.g. debt, health and well-being including addictions etc.  

Dave Simmers, CEO, Community Food Initiatives North East

11:30   Roundtable Discussions

This session will involve delegates thinking about the needs of the communities they support and potential solutions to solve the challenges they are facing.

12:15   Questions and discussion

12:40    Refreshments and Networking

13:40    Session 2: Supporting Families through Effective Service Design

In this session we will explore how to support families through effective service design, and will look at examples of best practice. 

  • Improving services through consultation and engagement – empowering communities to make decisions and deliver services
  • Understanding how to support service users with numerous health concerns
  • Working with partners to support service users

13:40  What Difference Would the Right Food Make?

Now we have started to measure food insecurity, it’s time to start designing it out of Scottish society, along with fuel poverty.  The right to food offers a framework in international law for organising the food system so that it benefits both people and planet.

Pete Ritchie, CEO, Nourish Scotland

14:10    Plenary slot

  • Dr Mary Anne MacLeod, A Menu for Change Project, Oxfam Scotland

14:30    Questions and Discussion

14:50    Closing Remarks from Chair

15:00    Close of Event

*Agenda subject to change


Our events are CPD certified. This event is equivalent to 3 CPD points.
A certificate is available on request post-event to all attendees. 

 

Venue

NASUWT, 35 Young Street N. Ln, Edinburgh EH2 4JD | Map

Costs

Delegate rates (excluding VAT):

  • Reduced rate: 1 place £145 + VAT (Voluntary / charitable organisations with an annual income of less than £1m)
  • Standard rate: 1 place £245 + VAT | 2+ places £195 + VAT per place (Central government departments and agencies, local authorities, universities, colleges, NHS, police, housing associations, professional associations and voluntary / charitable organisations with an annual income over £1m)
  • Private Sector rate: 1 place £295 + VAT | 2+ places £245 + VAT per place (Commercial organisations e.g. plc, Ltd, LLP)

For all event enquiries please email enquiries@holyrood.com or call 0131 285 1635

Dates
27 March 2019

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