Welcome to the Australian Local Food System Policy Database. This is a collection of policies from New South Wales (NSW) and Victorian local governments that relate to healthy, sustainable, and equitable food systems.
For further information about using the database and how it was created see How to use the database. You can search the database by using the fields below. Domain refers to eight broad categories under which various topics are situated. The domains and topics are based on a framework of recommendations for local government action on creating a healthy, sustainable, and equitable food system (also located on the ‘How to use the database’ page linked above).
To cite the database: Reeve B, Carrad A, Rose N, Charlton K & Aguirre-Bielschowsky I (2021) Australian Local Food System Policy Database. Available at: https://law-food-systems.sydney.edu.au/policy-database (access date).
Suggested search terms
Hold Ctrl to select multiple terms. Using ‘any words’ functions as an “OR” search. Using ‘all words’ functions as and “AND” search.
Search Criteria:
| Document title | Relevant text in the policy | Domain | Topic | State | Local Government name | Council type |
|---|---|---|---|---|---|---|
| Sustainable Event Management Policy for Special Events | Catering – Policy requires that catering choices give preference to local production, minimal waste, local suppliers. | Sustainability and Environment | Strengthen food chain connections/distribution | NSW | Fairfield | Metropolitan |
| Sustainable Event Management Policy for Special Events | Catering – Policy requires that catering choices give preference to local production, minimal waste, local suppliers. | Food Waste | Food losses and food waste | NSW | Fairfield | Metropolitan |
| Sustainable Event Management Policy for Special Events | Encourage the use of potable water instead of bottled water | Food Waste | Food losses and food waste | NSW | Fairfield | Metropolitan |
| Sustainable Events | 4. Catering: Encourage the sourcing of food from local providers and businesses. This will in turn reduce associated „food miles‟. Food miles refer to the total distance an item travels after production to the consumer Where food is unused, consider the possibility of forming a partnership with a local charity that provides meals for the disadvantaged community. Consider sustainable and healthy nutritious menus, choosing local produce based on seasonality where possible Encourage the use of foods that are sourced and produced using ethical practices. For example, free range products such as poultry, eggs and pork Try to ensure that food options are culturally appropriate and provide options for vegetarians, vegans and people with special dietary needs are available Consider options that provide less wastage such as instant coffee in a jar and biscuits on a plate. Individually packaged tea, coffee, sugar, lollies, chocolates and biscuits create unnecessary packaged waste Avoid using disposable cutlery and crockery. If there are no other practical alternatives, use biodegradable ones instead of plastic polystyrene. Prioritise catering that uses organic, fair trade and/or ethical choices where possible. | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Campbelltown | Metropolitan |
| Sustainable Events | Draft Healthy Drink and Food Policy | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Campbelltown | Metropolitan |
| Sustainable Events | Where food is unused, consider the possibility of forming a partnership with a local charity that provides meals for the disadvantaged community. | Health and Wellbeing | Nutrition in vulnerable populations | NSW | Campbelltown | Metropolitan |
| Sustainable Events | Try to ensure that food options are culturally appropriate and provide options for vegetarians, vegans and people with special dietary needs are available | Health and Wellbeing | Traditional food cultures | NSW | Campbelltown | Metropolitan |
| Sustainable Events | 6. Water: For internal events, seek to provide drinking water in refillable, washable and reusable containers, cups and/or glasses. Encourage the use of glasses and jugs of water in preference to bottled water For outdoor events, provide „refilling stations‟ and consider using recyclable/biodegradable cups/bottles. In addition, provide and promote the use of recycle bins for unwanted litter. | Health and Wellbeing | Access to safe drinking water | NSW | Campbelltown | Metropolitan |
| Sustainable Events | Encourage the use of foods that are sourced and produced using ethical practices. For example, free range products such as poultry, eggs and pork | Sustainability and Environment | Sustainable local food production | NSW | Campbelltown | Metropolitan |
| Sustainable Events | Prioritise catering that uses organic, fair trade and/or ethical choices where possible. | Sustainability and Environment | Sustainable local food production | NSW | Campbelltown | Metropolitan |
| Sustainable Events | Encourage the use of foods that are sourced and produced using ethical practices. For example, free range products such as poultry, eggs and pork | Sustainability and Environment | Animal husbandry | NSW | Campbelltown | Metropolitan |
| Sustainable Events | Consider sustainable and healthy nutritious menus, choosing local produce based on seasonality where possible | Sustainability and Environment | Strengthen food chain connections/distribution | NSW | Campbelltown | Metropolitan |
| Sustainable Events | Encourage the sourcing of food from local providers and businesses. This will in turn reduce associated „food miles‟. Food miles refer to the total distance an item travels after production to the consumer | Sustainability and Environment | Strengthen food chain connections/distribution | NSW | Campbelltown | Metropolitan |
| Sustainable Events | 6. Water: For internal events, seek to provide drinking water in refillable, washable and reusable containers, cups and/or glasses. Encourage the use of glasses and jugs of water in preference to bottled water For outdoor events, provide „refilling stations‟ and consider using recyclable/biodegradable cups/bottles. In addition, provide and promote the use of recycle bins for unwanted litter. | Food Waste | Food losses and food waste | NSW | Campbelltown | Metropolitan |
| Sustainable Events | Avoid using disposable cutlery and crockery. If there are no other practical alternatives, use biodegradable ones instead of plastic polystyrene. | Food Waste | Food losses and food waste | NSW | Campbelltown | Metropolitan |
| Sustainable Events | Consider options that provide less wastage such as instant coffee in a jar and biscuits on a plate. Individually packaged tea, coffee, sugar, lollies, chocolates and biscuits create unnecessary packaged waste | Food Waste | Food losses and food waste | NSW | Campbelltown | Metropolitan |
| Sustainable Events | Where food is unused, consider the possibility of forming a partnership with a local charity that provides meals for the disadvantaged community. | Food Waste | Food losses and food waste | NSW | Campbelltown | Metropolitan |
| Sustainable Events | Minimise the distribution and use of single items, in particular plastic items. Prohibit the use of plastic straws at Council events. | Food Waste | Food losses and food waste | NSW | Campbelltown | Metropolitan |
| Sustainable Events Management | Catering Procure and manage catering & purchases in accordance with sustainability principles All other things being equal, show preference for local produce and items a. b. Where practical, favour fresh, local, organic produce that has minimal packaging. c. Where practical, request RSVPs to reduce over-ordering d. e. f. Where practical, use crockery and metal cutlery, and where these are not practical, use biodegradable materials or materials that can be recycled in Council's current recycling systems. Where there is a large amount of untouched leftovers, make them available to a charity food collection service Favour the use of jugs of tap or filtered water and the reuse of 'Blacktown bottles' over the purchase of bottled water | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Blacktown | Metropolitan |
| Sustainable Events Management | Where there is a large amount of untouched leftovers, make them available to a charity food collection service | Health and Wellbeing | Nutrition in vulnerable populations | NSW | Blacktown | Metropolitan |
| Sustainable Events Management | Favour the use of jugs of tap or filtered water and the reuse of 'Blacktown bottles' over the purchase of bottled water. | Health and Wellbeing | Access to safe drinking water | NSW | Blacktown | Metropolitan |
| Sustainable Events Management | All other things being equal, show preference for local produce and items a. b. Where practical, favour fresh, local, organic produce that has minimal packaging | Sustainability and Environment | Food production on LG land | NSW | Blacktown | Metropolitan |
| Sustainable Events Management | All other things being equal, show preference for local produce and items a. b. Where practical, favour fresh, local, organic produce that has minimal packaging | Sustainability and Environment | Strengthen food chain connections/distribution | NSW | Blacktown | Metropolitan |
| Sustainable Events Management | minimal packaging. | Food Waste | Food losses and food waste | NSW | Blacktown | Metropolitan |
| Sustainable Events Management | Where practical, request RSVPs to reduce over-ordering d. e. f. Where practical, use crockery and metal cutlery, and where these are not practical, use biodegradable materials or materials that can be recycled in Council's current recycling systems. Where there is a large amount of untouched leftovers, make them available to a charity food collection service Favour the use of jugs of tap or filtered water and the reuse of 'Blacktown bottles' over the purchase of bottled water | Food Waste | Food losses and food waste | NSW | Blacktown | Metropolitan |
| Sustainable Events Management | Catering The production of food can have a very high environmental cost. Selecting an appropriate food type and quantity is one of the most important elements of a sustainable event. | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Shellharbour | Regional |
| Sustainable Events Management | Giveaways Items given away to event patrons such as plastic bags and goods in polystyrene containers often have a short lifespan and are most likely to end up as litter. To minimise environmental impacts and unnecessary waste to landfill Council prohibits the use of plastic bags (excluding compostable dog waste bags), polystyrene products and the release of balloons, at all events on public land or at those events conducted by Shellharbour City Council. In addition, Council also discourages the use of these materials at events on private land in the Shellharbour Local Government Area. | Food Waste | Food losses and food waste | NSW | Shellharbour | Regional |
| Sustainable Events Management Policy | use local suppliers/seasonal produce to reduce supply transport impacts | Health and Wellbeing | Healthy/sustainable LG food procurement policies | NSW | Hawkesbury | Metropolitan |
| Sustainable Events Management Policy | use local suppliers/seasonal produce to reduce supply transport impacts | Sustainability and Environment | Strengthen food chain connections/distribution | NSW | Hawkesbury | Metropolitan |
| Sustainable Events Management Policy | avoid single use disposable servings and materials | Food Waste | Food losses and food waste | NSW | Hawkesbury | Metropolitan |