Food Legacy publications

Feeding The Olympics: Why food for the London 2012 Games should be local, seasonal and organic
30/09/2007
This 2007 report marked the first step in a campaign to ensure that the food associated with the London 2012 Games matches the values enshrined within the Olympic Charter, and the promises made in the London 2012 bid for the “most sustainable games ever”. Specifically, the bid promised “to support consumption of local, seasonal and organic produce”. With this report, we hoped to strengthen the resolve to meet these promises by providing both a rationale and a practical plan of action for making the London 2012 Olympic Games the first Games to serve sustainable food.

Better Breakfasts: a guide to help your morning menu rise and shine
25/09/2012
Breakfast can be a surprisingly complicated affair from a sustainability point of view. Coffee from impoverished farmers in developing countries, pork from low-welfare pigs, eggs from caged hens, tomatoes from hot-houses in Holland, intensively farmed salmon. But Ethical Eats is here to help, with the Better Breakfasts guide, which gives you all the information you need to help your morning menu rise and shine!

Good Food for London 2012 - London Borough maps of progress on healthy and sustainable food
11/09/2012
The 2012 Good Food for London report provides maps of London’s 33 Boroughs to reveal how London Boroughs are taking action to help create a healthy and sustainable food system, for the benefit of everyone. It assesses London Borough progress on issues such as community food growing, school food, food waste, encouraging food outlets to serve healthier food, and buying ethical products, including Fairtrade, free range eggs and sustainable fish. It also reflects on progress (mostly very good!) since the maps of action on good food by London Boroughs were first produced in 2011.

Good Food for Festivals Guide - celebrate the best of fresh, delicious and sustainable food
15/08/2012
By adopting the simple, affordable and effective actions outlined in this guide, many of which are already being taken by some forward-thinking festival organisers, your event can play a part in improving the health and well-being of visitors, the livelihoods of farmers and producers, the welfare of farm animals, conservation of precious wildlife and fish stocks, and the long-term sustainability of our food system.

The Good Food Guide for Festival and Street-food Caterers - how to serve up sustainable food
15/08/2012
This guide shows how festival, event and street-food caterers can serve great food, inspired by the healthy and sustainable food standards of the London 2012 Food Vision. It draws on the practical experience and advice of pioneering event and street-food caterers who are using their dishes to improve the health and wellbeing of visitors, the livelihoods of farmers and other food providers, the welfare of farm animals, the conservation of precious wildlife and fish stocks, and the sustainability of our food system.

Sustainable Fish Legacy 2012 - how the Olympic Games are helping transform fish buying
26/07/2012
The Sustainable Fish City campaign report, Sustainable Fish Legacy 2012, published on the eve of the Opening Ceremony of the London 2012 Games, charts the remarkable sustainable fish commitments inspired by the London 2012 Games, with caterers that serve well over 100 million meals a year having adopted London 2012's sustainable fish standard.

Providing good food in schools... How to do it with, or without, local authority help
05/07/2012
This report provides information and recommendations to schools and local authorities about economically viable ways of providing good quality food. Though most relevant to London boroughs and schools, this report may also be helpful to local authorities and schools across England.

Sustainable fish advice for traders and suppliers
01/07/2012
Published in summer 2012, this briefing paper gives straightforward information to suppliers about the sustainable fish standards that the London 2012 Olympic organisers, as well as a rapidly increasing number of caterers, retailers and restaurants are adopting.

Sustainable Fish City Top Swaps for Restaurants - help your customers eat sustainable fish
01/01/2012
Give your customers the confidence that you are taking a responsible approach to buying and serving fish. You will be helping protect precious fish, marine environments and good fishing livelihoods for years to come. Reduce the pressure on popular fish species by making simple swaps to species and fishing methods that are more sustainable. This 3-page guide gives straightforward information about the problems that need to be tackled and provides tips on sustainable options for popular species such as tuna, haddock, cod, salmon and halibut.

Sustainable Fish City Top Ten Swaps for consumers – choosing sustainable fish when you go shopping
01/01/2012
Reduce the pressure on popular fish species by making simple swaps to species and fishing methods that are more sustainable. You will be helping protect precious fish, marine environments and good fishing livelihoods for years to come. This 3-page guide gives straightforward information about the problems that need to be tackled and provides top tips on sustainable options for popular species such as tuna, haddock, cod, salmon and halibut.

Good Food for London 2011 - London Borough maps of progress on healthy and sustainable food
17/11/2011
The 2011 Good Food for London report provides maps of London’s 33 Boroughs to reveal how London Boroughs are taking action to help create a healthy and sustainable food system, for the benefit of everyone. It assesses London Borough progress on issues such as community food growing, school food, food waste, encouraging food outlets to serve healthier food, and buying ethical products, including Fairtrade, free range eggs and sustainable fish.

Menu for Change: How a commitment to good food can help the candidates for London Mayor
10/11/2011
London is one of the few major cities in the world to have a food strategy, and to have recognised the need for local government, businesses and communities to take action to address the very significant impact that a city’s food has on health, jobs, animal welfare and the environment. Written for London's 2012 mayoral election, this report outlines how important objectives can be achieved through good food policy by London's mayor.

Discover Organic: the cookbook for great-tasting, natural food
01/09/2011
In Discover Organic, celebrities, chefs and home cooks share their passion for organic food, and show just how easy it is to eat organic. Their stories and recipes demonstrate how eating organic is practical, great tasting, better for nature and above all – something we can all make part of every mealtime. This beautifully illustrated cookbook features 70 delicious recipes from well-known personalities and TV chefs including BBC presenter Kate Humble, Boxer David Haye, Chefs Raymond Blanc and Lorraine Pascale and former F1 World Champion racing driver Jody Scheckter.

Good Food on the Public Plate: What we have done and what we have learned
18/10/2009
The Good Food on the Public Plate ran as part of the London Food Strategy Local Food Infrastructure project from 2008 to 2011, helpingpublic sector organisations to buy and use more sustainable food. This report outlines the project's achievements up to 2009 and sets out the case for further work.

One Planet Dining: London's growing market for eating out sustainably
30/04/2007
This London Food Link report provides insights into the practices and attitudes around food sustainability in the restaurant, hotel and catering sectors in London, and early initiatives to support improvements. It features many examples of good practice showing how restaurants around the capital have incorporated sustainability including Leon, Acorn House and the Duke of Cambridge. The report also explores ways to stimulate a more sustainable food system, and the people and organisations best placed to make this come about. The report shows that many of London’s restaurants are missing out on a booming market for local and ethical food and those who are already using sustainable ingredients could do more to communicate this effectively to their customers.

Recipe for a Greener Curry: How London's ethnic business can celebrate sustainable food
31/03/2007
Black, Asian and Minority Ethnic (BAME) businesses are vital for the cultural and economic vibrancy food in London, and Britain. Yet this ground-breaking report shows that, like the rest of the food sector, many businesses have not yet grasped the market opportunities presented by our growing appetite for sustainable food. The report recommends that Government provides both money and a higher profile for measures to stimulate the supply of sustainable food from Small and Medium-sized Enterprises (SMEs) as well as the demand for sustainable food, including from schools, hospitals and other public sector caterers. As well as calling for Government action, Recipe for a Greener Curry gives well-deserved publicity to the current “green” entrepreneurs in the BAME food sector, and also aims to inspire others to build on their achievements, finding new and exciting ways of bringing culturally distinctive, delicious and sustainable food to our plates.

Sustainable Food Procurement in London’s Public Sector
30/06/2005
In 2004, Sustain was commissioned by the London Development Agency food programme (now run by the Greater London Authority) to help one Greater London Authority (GLA) catering team to integrate healthy and sustainable food procurement into their policies and catering operations. This report gives an account of how this work was undertaken, the results and recommendations for sustainable food procurement by London's statutory bodies.