Revitalising local economies: How food hubs can help
This guidance note from the UK’s Food Research Collaboration sets out how “food hubs” - organisations that connect food growers directly to customers - can help to revitalise local economies. It is aimed at food entrepreneurs, funders, not-for-profit workers and policymakers.
Advice from the guidance note includes:
- Food hubs can work with local shops to avoid being seen as a competitor.
- The physical space available to food hubs limits the quantity and variety that a hub can handle.
- Useful skills for food hub staff include administrative skills, driving, IT skills, and writing funding applications.
- Volunteer staff may need more support than anticipated.
- Advance payment from customers can help with a food hub’s cash flow.
- Food hubs should diversify their customers for financial stability, e.g. selling to both individuals and institutional customers such as universities and care homes.
The note is based on both stakeholder workshops and the Food Research Collaboration’s 2019 discussion paper Food Hubs in the UK: Where are we and what next?
Europe is the world's second-smallest continent by surface area, covering just over 10 million square kilometres or 6.8% of the global land area, but it is the third-most populous continent after Asia and Africa, with a population of around 740 million people or about 11% of the world's population. Its climate is heavily affected by warm Atlantic currents that temper winters and summers on much of the continent. In the European Union, farmers represent only 4.7% of the working population, yet manage nearly half of its land area.