Good Food Oxford

The Environmental Change Institute is pleased to announce a new internship available to any currently matriculated Oxford students with Good Food Oxford, a Sustainable Food Cities initiative that aims to identify and catalyse actions by individuals and organisations that will promote a healthy, fair, ethical and environmentally sustainable food system in and around Oxford.

Good Food Oxford is offering a placement for an intern to help develop monitoring and evaluation modeling to measure the impact of their work. The intern will be required to compile background data and statistics on their three strategy areas in order to form a baseline from which to establish measurable deliverables. They will then have the opportunity to work closely with the team to establish monitoring and evaluation models, and feed into their policy and strategy work.

To find out more, please read the Good Food Oxford Specification or contact Emma Weisbord, the Sustainability Internship Programme Coordinator.

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Speakers: Tom Curtis, 3Keel & Julian Cottee, 3Keel & Good Food Oxford

Title: Community initiatives for a sustainable food system in Oxford

Date: Monday 9 March

Time: 4.15pm

Location: Gottman Room, OUCE

The talk will be 30-45 minutes, followed by a Q&A session and then a short wine reception.

Everyone welcome.

The FoodPrinting Oxford report (2013) developed a methodology to quantify for the first time the environmental impacts and dependencies of food consumption in Oxford in terms of land, water and energy use, and greenhouse gas emissions. In addition it evaluated options for taking action at city level and identified groups of organisations and businesses able to act in different areas. Included in this options appraisal was an assessment of the productive capacity around Oxford’s geographical ‘city-region’.  A year later, a new organisation, Good Food Oxford, took shape develop the city’s capacity to coordinate effective food sustainability activities. We will report on the approach that has been taken and how new cross-sector collaborations have started to build on the FoodPrinting report to take on the complex challenge of behaviour change.

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