Moreland Food Access Project

Work at a local level to develop improved access to safe, nutritious and culturally appropriate foods.

The Moreland Food Access Project analysed the accessibility and availability of fresh and nutritious foods, (including transport, cost etc) particularly for those from disadvantaged backgrounds. To gain an understanding of local food supply (at both a community and household level) the following information was collected at a suburb and local government level: demographics; density of food retail outlets; cost of a standard basket of goods (Healthy Food Basket Survey); access by public transport and factors influencing household food security. Policy documents from Moreland Council were examined for their impact on local food security. In addition, GIS maps were produced to show the location and density of fresh food, supermarkets and takeaway food and alcohol outlets. The maps included a 400m buffer to reflect convenient walking distance. To describe the regional influences on food access, an overview of food production in Victoria was conducted. This information was used to identify suburbs and population groups with least access to healthy, affordable, safe and culturally appropriate food without relying on emergency food relief.

MCHS has established a community food security working group, comprising Moreland Council, emergency food services i.e. Salvation Army, CALD groups, WHiN, Nutrition Australia and other interested stakeholders, to explore issues around food security and potential strategies. One pilot strategy is the Grow & Share Project, which is assisting a small number of households to grow their own vegetables and share the produce with nearby participants. Participants attend workshops to learn about establishing and maintaining their gardens. 
MCHS provides a range of skill development groups such as 'Food in a Flash' for men living alone or with a disability and Community Kitchens. Community Kitchens aim to teach participants about purchasing healthy foods, reading labels, planning and cooking nutritious meals.  A recipe book has been developed with recipes used by these groups. It includes low-cost, easy to prepare meals.