Terms of Reference
See below the Terms of References for Cambridge Sustainable Food Partnership, Cambridge Food Poverty Alliance Steering Group, and the Sustainable Procurement Group.
Cambridge Sustainable Food Partnership Board
Purpose
To work together to develop a more equitable, sustainable, fairer food system for Cambridge, enabling access to food that is healthy for people and the planet.
To address the following key issues:
1. Promoting healthy and sustainable food to the public
2. Tackling food poverty, diet-related ill health and access to affordable healthy food
3. Building community food knowledge, skills, resources and projects
4. Promoting a vibrant and diverse sustainable food economy
5. Transforming catering and food procurement
6. Reducing waste and the ecological footprint of the food system
Functions
Fostering collaboration and creating links between different parts of the food system
Contributing to and influencing policy formation
Developing a programme of action and monitoring its implementation
Providing direction for, and overseeing the work of Cambridge Sustainable Food CIC
Seeking suitable funding for projects and events
Responsibilities
Oversee the development and implementation of a sustainable food strategy for Cambridge, (including support for low income families)
Identify priorities and set a programme of action
Promote learning and dialogue about food issues, both within the partnership and with the wider community
Act as a forum for networking, coordination, and information sharing
Work with relevant bodies locally, regionally and nationally to further the purpose of Cambridge Sustainable Food
Respond to relevant local and national consultations
Ensure that an annual report is produced
Receive reports from Cambridge Sustainable Food Community Interest Company
Structure and membership
The Food Partnership Board is made up of members nominated by named bodies / key stakeholders, as well as interested individuals, who will work towards achieving the purposes of the Food Partnership. Additional members can be invited as deemed necessary to fill gaps in expertise, or to contribute to specific projects
Sub committees may be formed, and may include people or organisations not represented on the Food Partnership Board
Members of the Partnership Board should complete a register of interests and declare any possible conflict of interest where necessary. Members should do their utmost not to bring Cambridge Sustainable Food into disrepute by their actions or words.
Meetings
Meetings of the Food Partnership Committee will be held no less than 6 times a year
The board will elect a chair and a secretary. These positions will be reviewed every two years.
Decision making at committee meetings will be by consensus and a quorum is deemed to be operating when 50% of the members of the board are present
Where a potential conflict of interest arises for a committee member during any discussion or decision making, the member must declare an interest and absent themselves from all such discussions and decisions.
The agenda will be circulated to members at least three working days before each meeting.
Minutes will be circulated to members no more than two weeks after the day on which the meeting was held.
An annual general meeting will be held and will be open to members from all categories as well as other interested persons or groups. Only members will be eligible to vote on any resolutions put.
The annual general meeting will be for the purpose of reporting the year’s progress, networking and sharing information and expertise.
These terms of reference will be reviewed annually
Dated 2.03.2018
Revised 8.03.2019
Cambridge Food Poverty Alliance Steering Group
Purpose of the Alliance Steering Group
The Steering Group is responsible for the creation and overseeing the delivery of a Food Poverty Action Plan for Cambridge, related to tackling the causes and alleviation of food poverty.
Principal Objectives
Develop and oversee the implementation of the Action Plan in consultation with and on behalf of the Alliance.
Ensure the delivery of the Action Plan through active engagement with the Alliance, by identifying and addressing barriers to action.
Steering Group Structure and Membership
Steering Group members include representatives from:
Cambridge Sustainable Food (CSF)
Cambridge City Food Bank
FoodCycle
Cambridge City Council
Wintercomfort
CHS Group
Church Group C3
The Steering Group will be administered by CSF.
Be an ambassador and influencer – visible champion of CFPA Steering Group.
Provide leadership to the Steering Group.
Chair meetings.
Ensure actions from the Steering Group are taken forward.
Roles and Responsibilities of the Steering Group
Ensure that an annual report is put forward.
Oversee the development and implementation of the Food Poverty Action Plan
Disseminate the findings of the Food Poverty Action Plan in an accessible format.
Seek suitable funding for the project and delivery of the Action Plan.
Act as a forum for networking, coordination, and information sharing within the Alliance.
Meetings
The meetings will take place on a monthly basis.
Decision making at committee meetings will be by consensus and a quorum is deemed to be operating when 50% of the members are present.
Where a potential conflict of interest arises for a committee member during any discussion or decision making, the member must declare an interest and absent themselves from all such discussions and decisions.
The agenda will be circulated to members at least three working days before each meeting.
Minutes will be circulated to members no more than two weeks after the day on which the meeting was held.
An annual general meeting will be held and will be open to all members of the Alliance as well as other interested persons or groups. Only Steering Group members will be eligible to vote on any resolutions put.
The annual general meeting will be for the purpose of reporting the year’s progress, networking and sharing information and expertise.
These terms of reference will be reviewed annually.
Membership of the Alliance (Support Organisations)
Members will include but are not limited to council officers (who correspond to the key action plan areas), voluntary sector representation, voluntary sector organisations with activity in the key theme areas, education and training providers, and the private sector including businesses. Other partners will be invited to attend where appropriate. Organisations seeking membership should be able to demonstrate a track record of contributing to, or participating in, initiatives that address poverty.
Membership of the Alliance (Support Organisations) entails the following:
Interest in and commitment to the Cambridge Food Poverty Alliance
Contribute to the Action Plan.
Using any specific knowledge or experience to help the group reach sound decisions.
Demonstrating their added value by attending sub-group meetings, leading on network activity and taking personal ownership of the delivery of the actions.
Identifying gaps in knowledge in network and steering group.
Helping to engender action through their ability to influence actions within their own organisations and sectors.
Sustainable Procurement Group
Purpose
To bring together procurement officers, caterers, suppliers and other decision-makers to increase sustainable food procurement and catering in Cambridge. This is driven by the urgent need to address climate change and health issues, and to support and develop the local sustainable food economy in the city.
Functions
Fostering collaboration and creating links between different parts of the food system
Contributing to and influencing policy formation
Developing a programme of action and monitoring its implementation
Seeking suitable funding for projects and events
Objectives
To encourage statutory agencies to develop and formally adopt city/ county wide sustainable food procurement strategies and/or policies, incorporating specific commitments on a range of health and sustainability issues
To encourage Individual public sector bodies to adopt healthy and sustainable food policies e.g. nutrition standards, healthy options in catering and vending, ‘tap water only’ policies and/or ethical standards such as cage-free eggs, sustainable fish and Fairtrade.
To ensure public sector organisations and large private caterers have achieved quality, healthy, sustainable and/or ethical food accreditation, such as the Food for Life Served Here, Sustainable Fish, Good Egg and other awards.
Track and keep updated the uptake of healthy and sustainable catering accreditations. Actively communicate this to promote further uptake across all key settings, including nurseries, schools, colleges, hospitals, care homes and workplace canteens.
To investigate and promote ways procurement officers and catering businesses are able to source more of their ingredients from local and sustainable producers and processors, for example via local supplier directories and through meet the supplier events.
To explore and implement ways in which small scale local producers and other sustainable food businesses are better able to access large scale procurement markets via cooperative marketing and supply initiatives and via on-line tendering databases (e.g. through Cambridge Food Hub)
Encourage restaurants and other small-scale catering businesses to source more healthy, sustainable, ethical and locally produced ingredients.
Structure and membership
The Sustainable Food Procurement Steering Group is made up of members who will work towards achieving the objectives of the group. Additional members can be invited as deemed necessary to fill gaps in expertise, or to contribute to specific projects. A wider membership and network will be encouraged and fostered.
Sub-committees may be formed and may include people or organisations not represented on the group.
Meetings
Meetings of the Procurement Group will be held no less than four times a year.
There will be one networking meeting open to all once a year.
These terms of reference will be reviewed annually.