To promote land use appropriate to meeting the needs of the community

• through the encouragement of planting vegetables, fruits and nuts, edible shrubs and hedgerows, potatoes and cereal crops such as oats, barley and wheat; thus reducing our reliance on other countries for our food provision.
• making better use of land lying idle, through the planting of foods suitable to the location.
• supporting and encouraging community food projects and initiatives, such as community gardens and food co-ops.
• ensuring that all people have access to land for the growing of food, by supporting the setting up of allotments, and by encouraging garden sharing etc.

To promote and support community co-operation and the local economy by encouraging locally produced food, strengthening our resilience as a community in the face of challenging times ahead

• supporting and encouraging schemes such as Community Supported Agriculture (CSA), which involves employing local farmers to grow specific crops for the community, thus promoting a greater understanding of the work and risks involved for the grower, along with a more direct connection to the food source.
• re-thinking and re-designing the way food is sold and transported.
• finding a process of making fish, meat, poultry, vegetables, fruit and other staples more affordable to the local community and at the same time making the industry a viable one for the producers.
• building strategies for securing and storing food stocks.

To stimulate respect and understanding for the land and its management, thus promoting food quality

• encouraging protection of habitat areas and fragile ecosystems through careful practice and low impact farming.
• organising and supporting educational opportunities through events and activities, inspiring the regeneration of interest in the wider benefits of producing our food locally.
• encouraging awareness of where food comes from and how it is produced, as well as the long term impact it has on the environment and communities, both locally and globally.
• informing and exploring the impacts that factory farming and large scale agricultural methods have on the environment and our lives, in areas such as ground disturbance, pesticide use, soil quality, water pollution, community co-operation and the loss of important skills; and looking at the alternatives available both now and in the future.
• working towards the optimisation of the nutritional value and taste of food; re-kindling the joys and delights of eating fresh, healthy, flavoursome food; regaining the ability to choose high quality over the polished “visually perfect“ kind we have been encouraged, in more recent times, to prefer.