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. The report shows that nearly a third of London Boroughs (ten) are making excellent progress, but others are lagging behind. Compiled by Sustain's London Food Link, with contributions from many independent organisations that promote healthy and sustainable food, and several members of the London Food Board.

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A new briefing paper by Ben Reynolds of Sustain and Christine Haigh of Women’s Environmental Network (WEN), explains how social housing providers and their tenants can work together on their estates to grow food.

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This is a report of a visit to urban food growing projects in the United States by a group of four people from different organisations based in London. It was organised by Sustain's London Food Link officer, Ben Reynolds, and funded by the US Embassy, who had previously brought Will Allen to London to talk about his project, Growing Power, in the USA.

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This report is a call to action for everyone involved in catering for the London 2012 Olympic Games, to ensure that the food served before, during and after the Games is local, seasonal and organic as was promised in London’s bid.

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This new London Food Link report provides a snapshot of current practices and attitudes around sustainability in the restaurant, hotel and catering sectors in London, and initial work to support improvements. It features many examples of good practice showing how restaurants around the capital have incorporated sustainability including Leon, Acorn House and Konstam. 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.

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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.

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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 over 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. NOTE: We would like to retract the statement on page VI, that 'at least 80% of the food we consume in London is imported from overseas'. This is taken from the report City Limits, by Best Foot Forward which, after further investigation, does not appear to be correct.

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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 contribution 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.

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A survey of the purchasing motivations of 12 sustainable contract caterers in London. Carried out for the London Sustainability Exchange.

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This report on the feasibility of food production in cities, taking London as its example, is relevant to all urban areas. It assess how, and to what extent, urban food growing could make a contribution to social, economic and environmental health, and community and educational development. The book covers urban food systems and an overview of existing food growing activities. With inspiring examples and case studies from the UK and abroad, the report presents a conclusion and detailed recommendations, and includes maps, a glossary, and sources of more information.

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This groundbreaking report on the benefits of urban food growing contains 38 case studies from across the UK and beyond, showing how to take action yourself, and what government can do to help.

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Last updated: 20/04/2011