Food system policy making and innovation at the local level: Exploring the response of Australian local governments to critical food systems issues

Abstract

Issues addressed Urgent action is required by all levels of government to create a food system capable of nourishing a rapidly growing population while remaining within planetary boundaries. This study investigated policies and programs implemented by Australian local governments (LGs) that aim to contribute to a healthy, sustainable and equitable food system. Methods An online survey was completed by LGs (n = 64) in New South Wales and Victoria, Australia. Questions focused on LGs' food system‐related policies and programs, barriers to and enablers of engaging in food system work and organisational responsibilities for food system work. Results Preventing food waste, organising food‐related social/cultural events and providing potable water were the most commonly reported activities. Few LGs reported policies/activities on market gardening or sustainable agricultural practices, or strengthening food system resilience. LGs implemented a wide range of initiatives, such as hosting food forums, using research to identify and address food access issues and providing healthy food and drink options within LG‐owned/managed facilities. Enablers of food system work included internal LG support, human resources, external funding and partnerships. Barriers included lack of community interest, short‐term and/or project‐based funding, internal governance issues and restrictive state government planning frameworks. Conclusion Australian LGs undertake a wide range of actions addressing diverse food system issues; however, internal and external barriers constrain their involvement in creating a healthy, sustainable and equitable food system. So what? Legislative reform, combined with increased financial and human resource capacity, would support LGs to expand, strengthen and sustain their food system work.

Perseverance, partnerships and passion: Ingredients for successful local government policy to promote healthy and sustainable diets

“…Through these experiences, CoGB has built a rich, supportive, learning environment over a long period of time and has demonstrated agility in responding to a dynamic policy landscape. Carrad et al (2022), in a study of employees from six LGs in Victoria and New South Wales (Australia) to understand barriers and enablers to their food system policies and initiatives, also found a supportive state government policy environment to be an enabler for policy-makers in Victoria. Interviewees told us that this translated into internal leadership, a cohesive prioritisation of food sustainability within the inner setting, partnerships with other LGs and local non-government organisations.…”

“…Our results suggest that the CoGB has created a culture where this dynamic process has been embraced with enthusiasm. For example, they have been early adopters in applying the sustainability lens over their existing health and wellbeing policy work (13,26). This is in part due to the values and personal interests of individuals employed by the CoGB, which is unsurprising as policy actors themselves are known to play a critical role in responding to this dynamic process (45,(54)(55)(56)(57).…”

“…In an Australian study of LGs, Carrad et al (2022) identi ed a number of barriers including access to human resources, funding and food system work not being considered an organisational priority (13). They also revealed that policy-makers prioritised an individual-focused approach to shifting consumption patterns (13). Such an individualistic approach separates consumer behaviour from the surrounding context and is unlikely to achieve a long-lasting shift in population diets (14).…”

“…Missing from the literature is an understanding of the processes and mechanisms used by LGs to develop these local food policies in the rst place, including the contextual factors that facilitate or impede evidence-based policy making. In an Australian study of LGs, Carrad et al (2022) identi ed a number of barriers including access to human resources, funding and food system work not being considered an organisational priority (13). They also revealed that policy-makers prioritised an individual-focused approach to shifting consumption patterns (13).…”