Sustain has produced a number of publications detailing the benefits of introducing sustainability to public sector kitchens. Most recently, the Sustainable Food in Care Catering briefing paper [see http://www.sustainweb.org/goodfoodpublicplate/sustainable_food_in_care_catering/], produced with the National Association of Care Caterers, sets out why care homes should increase the proportion of sustainable food they serve and outlines the main obstacles to and opportunities for doing this.
The Good Food on the Public Plate project has produced the interim report Getting More Sustainable Food into London’s Hospitals: Can it be Done? And is it Worth It? which shows how hospitals can contribute to happier patients and staff, a better environment and more business for local farms and food companies, just by changing the food they buy and serve. The GFPP project has also produced a Manual for Sustainability in Public Sector Food and Catering which provides guidance, a toolkit and directory to ease interested parties into the legislation and logistics of getting healthier, more sustainable food into public sector kitchens.
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