During national lockdowns resulting from COVID-19, there have been notable increases in the demand for produce from community-led food initiatives. In the UK, veg box sales increased 111% between end February to mid-April 2020¹ and Scotland experienced surges of up to 3000% in some cases². As people’s reticence to shop in supermarkets and public places increased and the necessity for home food delivery heightened, community-led food initiatives provided a sought-after service to the local community, in particular to vulnerable members of the community and those that we’re self-isolating.

It is well recognised that large food businesses and supermarkets actively responded and proved fairly resilient during the course of the early pandemic, ensuring that the majority of supply returned to normal relatively quickly³. However, with challenges arising in respect to panic buying⁴, crop harvesting and processing facilities⁵, worker safety in food supply chains⁶ and availability and access to food at the local community level⁷, the COVID-19 crisis has stimulated many people to reflect on the vulnerability of our existing food system and to question its capacity to ensure ongoing food security in the face of increasing systemic challenge. For others still, it has encouraged the placing of greater relevance and value on food and community and the key workers that underpin these roles, leading many to question whether the current food system, driven and optimised primarily for efficiency and profit, will provide the security and resilience needed for the future.

Community-led food systems place their efforts in improving the resilience of communities, food access and the local economy through a drive to build sustainable and dynamic networks between local food producers and citizens⁸. During the pandemic, local food initiatives demonstrated the critical role they play in the provision of good quality food and exemplified a values-led approach that expands beyond organisational profit to one that is centred around the protection and restoration of people, animals and the environment.

A recent FAI project carried out in partnership the sankalpa Foundation⁹ and the Oxford food co-operative, Cultivate¹⁰, explored the values that underpin community-led food systems, with key themes including i) Connection, ii) Shared responsibility and iii) Sustainable practices – values that are proving essential in today’s new era.