Imbizo on Food Sensitive Planning, 26 April 2022

Urban environments shape food purchasing and consumption behaviour by making particular kinds of food more available and accessible than others. Recent years have seen an expansion in the numbers of shopping malls, supermarkets and fast-food outlets, while urban design and management tends to neglect, marginalise and at times actively persecute street trade. The absence of a deliberate food sensitive planning approach can contribute to deepening poverty, food insecurity and the increased adoption of unhealthy diets. These issues have not been seen as the responsibility of planners or local government even though their decisions have a great impact on food system outcomes.

Planners by the very nature of their work are required to “surf the complexity” at the intersection between multiple systems, including the economy, health, and society. Food system planning is not just the domain of planners and urban designers, but spans governance domains and practice. Various planning and policy instruments could be re-purposed to support transition to more equitable, sustainable and healthy urban food environments in South Africa.Adopting a food lens, urban planning professionals can enhance access to healthy food, improve economic participation, and strengthen food systems resilience for decades to come. 

Leading researchers have developed several resources that could inform food sensitive planning in metros and towns throughout South Africa. But how do the everyday realities and concerns of planning professionals and officials shape the potential of such approaches to influence planning processes and decisions?

Join us for an interactive session to discuss the potentials and challenges of food sensitive planning in South Africa.

26 April 2022, 10:00-12:30 on Zoom

Dr Gareth Haysom (ACC/UCT)
Tamsin Faragher (Resilience Unit, CoCT)

Catherine Stone (WCDEA&DP)
Marcela Guerrero Casas (WCEDP)

Facilitator: Florian Kroll

Leave a Reply

Your email address will not be published. Required fields are marked *