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News: Sustain response to 'EU health policy consultation'

We have recently responded to a number of major consultation documents issued by the British Government. These documents covered very similar ground to Enabling Good Health for all: A reflection process for a new EU Health Strategy. Thus we thought it would be helpful for the Commission to see copies of our responses to these government consultations.
Sustain | Tuesday 17 August 2004

News: Sustain response to 'Taking it on: developing a UK sustainable development strategy together'

Sustain response to the consultation from the department of Environment, Food and Rural Affairs.
Sustain | Friday 30 July 2004

News: Sustain response to the Department of Health document - 'Choosing health? Choosing a better diet'

A consultation on priorities for a food and health action plan
Sustain | Thursday 8 July 2004

Reports: London Food Link hospital food project distribution research report

This research report, which was commissioned by London Food Link, and carried out by Westley Consulting Ltd, highlights some of the distribution barriers which are facing local and organic food producers when selling to the London market, and for purchasing organisations such as hospitals to buy locally made and locally distributed foods.
Good Food on the Public Plate | Wednesday 30 June 2004

Reports: Capital Eats: An analysis of London's food economy

The complexities and significance of the food sector in London is summarised in this report. Europe's biggest city contains a quarter of the UK population, half the nation's restaurants covering a huge range of national cuisines and around 60,000 registered food businesses. Some 10% of all jobs in London are linked to the food sector, and farming, while a tiny part of the capital's GDP, covers about 12,000 hectares of Greater London's land area. 'Capital Eats' offers statistics, analysis and policy options for making London's food system more sustainable and more diverse. Sectors include farming, retail, manufacturing, catering, wholesale and farmers' markets and social enterprises.
London Food Link | Wednesday 30 June 2004

News: Prince of Wales visits London Food Link project

On Thursday 1st July King's Fund president HRH The Prince of Wales and chief executive Niall Dickson will meet farmers, hospital staff and organisers of the Hospital Food Project, which boosts NHS hospitals' use of locally produced and/or organic food. They will be hosted at St George's Healthcare NHS Trust, Tooting, South London, one of the project's four pilot sites.
Good Food on the Public Plate | Monday 28 June 2004

News: Sustain response to 'Putting consumers first: the Food Standard Agency draft strategic plan 2005-2010'

Sustain response to the consultation document on 'Putting consumers first: the Food Standard Agency draft strategic plan 2005-2010'
Sustain | Monday 28 June 2004

News: Sustain response to 'FSA - Action Plan on Food Promotions and Children's Diets'

We are pleased to submit this response to the Food Standard Agency's (FSA) Action Plan on Food Promotions and Children's Diets. The comments relating to the promotion of foods to children and the food environments within schools are presented on behalf of the coalition of 115 national organisations which currently support the Children's Food Bill.
Children's Food Campaign | Monday 21 June 2004

News: Capital Eats: an analysis of London's food economy

The report found that Londoners spend nearly £11 billion on food each year. However, it also highlighted the lack of access to nutritious food for people on low-incomes. It showed that 53 per cent of inner London children and 33 per cent of outer London children live below the poverty line whilst 13 wards in East London boroughs have been identified as 'food deserts' where there is no local provision of affordable fresh food.
London Food Link | Thursday 17 June 2004

Reports: Bread Street: The British baking bloomer?

Bread is cheap and plentiful and remains a dietary staple. But this report shows that we are losing diversity in our bread supplies and in the varieties on offer. Current mass production methods may also be putting our health and the environment at risk, as well as contributing to economic decline in some towns. Half a dozen case studies show what a vibrant bread culture could be, and recommendations point to how local baking distinctiveness could be promoted.
London Food Link | Monday 31 May 2004