ECF Strategic Plan 15-18

Here we have our first Strategic Plan covering 2015-18.

It sets the direction for all our work between 2015 and 2018, and outlines the things we will prioritise. We know that the next three years will bring challenges. But we have nearly 20 years’ experience, and we want to ensure we can make the maximum impact with the resources we have.

Against a backdrop of rapid change and increasing complexity we have worked hard to remain flexible and relevant. In the last three years we have achieved a great deal and there is much more we want to do in the coming three years. We intend to build on our success and learn from our work to ensure we can make an even greater impact until and beyond 2018.

We have two strategic aims, underpinned by a range of objectives. All are interconnected and define what we will do to fulfil our mission and keep our vision alive.

Strategic aim 1: Support more people in low income communities to eat more healthily.

  • Be a leader in Edinburgh’s community food and health sector
  • Increase availability of, and access to, affordable, healthy food
  • Develop people’s skills and confidence to enable them to cook from scratch on a budget
  • Build knowledge to increase people’s understanding of a healthy, balanced diet
  • Work with individuals to change their attitudes and behaviour towards food and eating
  • Support communities by working with local organisations to deliver appropriate food and health programmes
  • Develop and provide resources to support engagement with individuals and communities on food issues

Strategic aim 2: Improve our sustainability and impact

  • Effectively record and report on our activities, continuously gathering evidence and increasing our impact
  • Further develop the organisation’s role as a leader in the sector
  • Increase the proportion of income raised through our social enterprise activities
  • Develop and sustain partnerships that will help us achieve our aims
  • Use our unique knowledge when we engage with strategic groups in order to influence food and health agendas
  • Develop training facilities to help build people’s cooking skills

In addition to our planned work programme we are particularly interested in exploring:

  • Opportunities for minimising food waste
  • The potential for food co-ops or community food retailers to act as community hubs to engage harder to reach groups
  • Peer education as a way to alter young people’s attitudes and behaviour
  • Opportunities to further develop approaches to ‘food and mood’ and links with mental health
  • Linking food, healthy eating, nutrition and physical activity
  • Eating for healthier older age and contributing to addressing malnutrition in older people