FoodSEqual community food researchers: co-producing healthy and sustainable food systems in Plymouth

Empowering communities to drive change in their local food system
Young girl making a zine with a parent for the FoodSEqual project

Overview

FoodSEqual aims to empower people living in less affluent communities, enabling them to drive change within their local food system through co-innovation of new food products, food supply chains, and food policy frameworks that deliver affordable, healthy and sustainable diets.
Community food researchers (CFRs) have been recruited and trained in Plymouth, Reading, Tower Hamlets, and Brighton and Hove, with the important role of 'bridging the gap' between their communities and FoodSEqual project partners, ensuring local voices remain central to the project and future food system innovations.

People involved

FoodSEqual brings together transdisciplinary research teams, government departments, civil organisations, food businesses, industry partners, and citizens living in disadvantaged communities. 
This case study focuses on the research activities of the five CFRs in Whitleigh, Plymouth. The Whitleigh CFRs have varied backgrounds, with strong connections within their communities.

Our community food researchers are the ones going out to speak to the community. They know the community; they know what the community needs.

FoodSEqual researcher
Arrangement of old cookery books in a FoodSEqual session
Preparing foraged plants on a chopping board in a FoodSEqual session
Handmade diagram of sticky notes in a FoodSEqual session
 

Key project activities

Recruitment of community food researchers
CFRs were recruited through a series of participatory events at a wellbeing hub in Whitleigh (Four Greens). 

Training of community food researchers
A training package covered research skills, ethical practices (such as informed consent and data management) and practicalities of community research (e.g., safeguarding).

Co-design and co-delivery of events
CFRs have organised community food and social events, including regular breakfast meet ups inviting speakers that reflect their interests, a cream tea event, and foraging walks. The team also created a community cookbook, and visited local wholesalers to learn about fresh food supply chain issues (Food Plymouth, 2023a). 
CFRs have co-designed and co-delivered 11 research workshops for local community member and industry partner participants. Workshops have used creative methods, and generated ideas for new fish products and innovations in local supply chains (Food Plymouth, 2023d). CFRs' local knowledge and connections were key to ensuring events were accessible, inclusive, and fun for attendees.

Participatory data analysis
CFRs took part in collaborative participatory data analysis sessions following fish workshops, creating a 'jellyfish' diagram summarising key overarching themes (Food Plymouth 2023d).

Sharing research findings
CFRs have shared their experiences and findings with community members, business partners, local MPs and academics through participation in stakeholder events, research newsletters (University of Plymouth, 2023) and visual presentations (Food Plymouth, 2023b), and as authors of blog posts (Food Plymouth 2023a, 2023d) and academic journal articles.
Pot of potatoes made with foraged herbs in a FoodSEqual session
Illustration of food discussion in a FoodSEqual session
Zine making in a FoodSEqual session
 

Co-production principles

Relationships 

The CFRs meet regularly, with time for social interactions considered important for building relationships and trust. Working together has helped further build team connections: 
"Doing these workshops has helped us to become a much stronger team." (Community Food Researcher, FoodSEqual) 
"In the long run, FoodSEqual is doing a lot more than improving people’s perspective of food. It’s brought people closer together. It’s built friendships, helped with mental health… It’s doing a hell of a lot more than food." (Community Food Researcher, FoodSEqual) 
CFRs are paid an hourly rate and receive expenses for training, workshop co-design and delivery and note that their work has helped them develop new skills and understandings of the food system and the local activities they are involved in: 
"It’s a great opportunity to learn and for us to develop as well." (Community Food Researcher, FoodSEqual) 
"The skills we’ve gained, like listening and learning how to ask a question to get more information. That can even be useful in everyday life." (Community Food Researcher, FoodSEqual) 

Inclusivity

CFRs have been involved in different activities that reflect their diverse interests, personal capacity, learning styles and strengths. 
"They are all passionate... they bring with them interests and areas like food, community building… they bring assets with them and skills with them. And I think watching those skills come to the fore I think for me is really exciting and rewarding." (Project team member, FoodSEqual)
Use of novel creative methods is highlighted as key to supporting diverse learning and communication styles within community workshops and community food researcher activities. Communication strategies and workshop or learning materials are also carefully considered to ensure these reflect different preferences and needs (e.g., providing video recordings). 

Reflection and reflexivity

CFRs and the project team regularly meet, with opportunities to debrief after activities and workshops, to share key learning points, challenges, and reflect on things that worked or did not go well. Co-authored blog posts have also been a helpful tool for aiding reflection.  
"There's learning all the time. And I think.. building in that reflection and learning has been really important." (Project team member, FoodSEqual) 
 

Find out more about this project

Related references

Food Plymouth (2022), 'A team of six community food researchers are working with FoodSEqual in Whitleigh, Plymouth'. https://foodplymouth.org/a-team-of-six-community-food-researchers-are-working-with-foodsequal-in-whitleigh-plymouth/
Food Plymouth (2023a), 'Community Food Research team visit to Tamar Fresh Saltash', Accessed 22 August 2023. https://foodplymouth.org/community-food-research-team-visit-to-tamar-fresh-saltash/
Food Plymouth (2023b), 'Feeding back to the Whitleigh Community about our research and next steps', Accessed 12th October 2023. 
Food Plymouth (2023c), 'FoodSEqual community food researchers panel discussion. International Women's Day 2023 at University of Plymouth', Accessed 22 August 2023. https://foodplymouth.org/3239-2/
Food Plymouth (2023d), 'FoodSEqual Fish workshops Plymouth, blog by Laura Dunn Community Research', Accessed 22 August 2023. https://foodplymouth.org/foodsequal-fish-workshops-plymouth-blog-by-laura-dunn-community-researcher/ 
Lucas, A., and Fernee, S. (2023), 'Brighton & Hove Community Researchers: Their journey of learning. Sharing Our Experiences as Community Researchers'. https://research.reading.ac.uk/food-systems-equality/brighton-hove-community-researchers-their-journey-of-learning/
University of Plymouth (2023), 'FoodSEqual Plymouth stakeholder event, 25th November 2022. A community food research perspective, collaborative account. PIHR to Peer News', Accessed 22 August 2023. https://mailchi.mp/37c4df394823/pihr-to-peer-news-winter-2023-10340653?e=a18d74fd71#FoodSEqual