Recipe for a Greener Curry How London’S Ethnic Business Can Celebrate Sustainable Food Like a Beacon

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Recipe for a Greener Curry How London’s ethnic business can celebrate sustainable food Like a Beacon In London every now and then I get this craving for my mother's food I leave art galleries in search of plantains saltfish/sweet potatoes I need this link I need this touch of home swinging my bag like a beacon against the cold Grace Nichols The Fat Black Woman's Poems Trafalgar Square, 1984 Visiting suppliers in the 1930s arcades of Brixton market Recipe for a Greener Curry How London’s ethnic business can celebrate sustainable food Researched and written by Zeenat Anjari Edited by Kath Dalmeny and Jeanette Longfield 2007 Contents Foreword . VI Summary and recommendations . VIII 1. Introduction . 1 Why produce this report? . 1 Sustain's London Food Link project . 1 2. Why ‘green’, why ‘curry’? . 3 ‘Green’ . 3 What we mean by sustainable food and farming, and why it is important . 3 The growing market for sustainable food . 6 Government policies to support sustainable food and farming . 8 ‘Curry’ . 11 What we mean by ethnic food . 11 The importance of ethnic food . .13 Government policies to support small and medium-sized enterprises, and black and ethnic minority businesses . 16 3. What we did . 20 Literature search . 20 Interviews . 20 Individual businesses . 21 Events . 21 Limitations . 22 4. What we found . 25 Problems . 25 Lack of knowledge about and skills for implementing sustainable business practices . 25 Higher cost of sustainable food, and lack of money to invest in change . 27 Inappropriate help available . 27 Lack of suppliers of suitable sustainable food . 29 Inadequate supply infrastructure . .29 Uncertain demand for ‘greener’ curry . 31 Opportunities . 32 Small is beautiful . 32 Some specialist infrastructure still exists . .33 Some practical support is already available . 34 Sustainability is already part of many cultures . 35 •IV• Recipe for a Greener Curry 5. What we think should happen now . 37 Stimulate demand for 'greener curry' . 37 In the public sector . 37 Reinvesting money in the community . 39 In black and ethnic minority communities . 39 In the market in general . 41 Support sustainable food suppliers . 44 Invest in infrastructure . 45 Joined-up accreditation . 45 Marketing . 45 Distribution . 46 Provide tailored business support . 47 6. Recommendations . 51 Marketing sustainability . 52 Support services for ethnic food businesses . .54 Support from national and local authorities . .55 London Sustainable Food Hubs . 58 Development of standards . 58 And finally… . 59 Case studies . 61 By Chaat House . 62 Bronek's Deli . 65 Caterers International Ltd . 67 FudCo Quality Products . 69 Gazebo Fine Foods . 72 The London Tea Company . 75 M&R Superfresh . 78 NamaYasai . ..

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GUNNERSBURY PARK Options Appraisal
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