Findings

• The following barriers were identified: imported foods being the only ones available, supermarkets providing convenience, and the limited success of growing locally the food people want to eat.

• The following challenges were identified as causes of food waste: mass production, a culture of over-consumption, alienation from food, the marketing of unhealthy food, a lack of education around food labels and expiry dates, lack of education on storing food, and a lack of engagement and space for community gardens

• Pollution was the most important environmental issue for participants, whilst food waste was only  mentioned by one participant. None of the participants prioritised sustainability and there were mixed responses on whether sustainability was important to them personally, with one person noting it was “not as important as it should be”.

Outputs

• A five-year Theory of Change plan, including a 2030 vision for agri-food transformation at local hospitality SMEs leading to lower GHG emissions in London. This framework includes short-, medium- and long-term actions to reduce GHG emissions in the life-cycle of fresh herbs and greens at Plateful Café. 
• A summary of local community attitudes and opinions for reducing food loss and food waste in Lewisham.

Lessons for the future

• Opportunities for enabling a closer connection to food among families and communities and increasing the value of food, rather than over-consuming.
• Food Hubs for SMEs: An idea for collaboration among cafes to include bulk buying and co-gardens, where all businesses support growing fresh ingredients
• Some of the younger participants believed that “food grown on farms” was sustainable, suggesting less knowledge of different growing practices. There were some queries about what UK farms were growing (“are they even growing vegetables?”). This may imply knowledge gaps for city residents on how food is produced.