Ready, Healthy, Eat!
Real Farming Trust
2020 - 2023
Sustainable Development Goal
Goal 3: Good Health and Wellbeing
Goal 8: Decent Work and Economic Growth
Goal 10: Reduced Inequality
Goal 11: Sustainable Cities and Communities
Goal 12: Responsble Production and Consumption
The impact of nutritionally poor food is affecting the most vulnerable the most. Children in poorer areas are almost twice as likely to be obese as their counterparts in more affluent areas.
Local food projects work in these communities, delivering social impact by encouraging changes in people’s diets through projects that teach people about food, where it comes from, how to grow and cook it. However, only some people will want or can take up these opportunities. Local food projects are ideally place to move beyond growing and cooking to impact the diets of those people who, for different reasons, can’t or won’t cook and grow for themselves.
This project brings together five established local community food projects throughout the UK that will trial different ideas for improving the nutritional value of the cooked food eaten by the most vulnerable groups in their community.
CAWR’s role in this multi-partner project is to evaluate the social impacts of the programmes and initatives that each of the five projects deliver. This will take place through a mixed-method, collaborative approach so that the design, delivery and assessment of social impact is embedded in to the Ready Healthy Eat project.
CAWR will draw upon the social impact toolkit developed in previous research projects (see Power To Change and Co-developing a social impact toolkit) evaluate the impacts of Ready Healthy Eat, with particular focus on the following questions:
- What impact does the project have on access to good quality food by people who are at risk of food poverty?
- What impact does the project have on the physical and mental (wellbeing) health of its different beneficiaries (trainees and consumers of the ready meals)?
- Does the project impact on the beneficiaries ability to make healthier food choices beyond the project itself?
- What is the impact of the project on community cohesion?
- How effectively does the project support and promote local employment?
- What impact does the project have on the environment? eg through using food that would be wasted, using compostible packaging, using local supply chains?
More updates will appear throughout the duration of the project.