There is no better way for us to reconnect with food and the environment than to see what’s happening locally. FoodPrinting Oxford is a great project that enables us to explore in detail what we eat and where it comes from, how much land, water and energy is required in its production, and what greenhouse gas emissions are involved. The numbers are fascinating, but perhaps more importantly the project explores what we might do to reduce our food footprint. The results are remarkably clear and consistent – the single most important thing we can do is to change our diets: reduce our inputs of meat and dairy. This would have health as well as environmental benefits. Reducing food waste and excessive packaging also score highly.
Oxford was the first city in the world to quantify the carbon impacts of the food consumed by the City and identify resilience and security issues: more than 20% of Oxford’s carbon emissions come from food.
Report by Low Carbon Oxford with foreword by Professor Charles Godfray. This study was commissioned by Oxford City Council on behalf of Low Carbon Oxford
This study was carried out by Tom Curtis of LandShare (www.LandShare.org), with guidance from Barbara Hammond (Low Carbon Oxford), Ian Halliday (Oxford City Council), Richard Sheane (Best Foot Forward), Dan Betterton (Cultivate) and Susan Hutchinson (Low Carbon West Oxford). The work is based on research and development carried out by LandShare and Best Foot Forward for LandShare’s ‘How to Feed a City’ programme. ‘How to Feed a City’ was developed by LandShare in partnership with Julie Brown from Growing Communities, and was funded by the Holly Hill Trust, Network for Social Change, Polden Puckham Charitable Foundation, and Sheepdrove Trust.
Hard copies are available on request – contact Jenny Carr
Written by Tom Curtis of LandShare with a foreward by Professor Charles Godfray
The report was first published on
Download the full report as a PDF here – FoodPrinting Oxford report