- For better school food, and food skills, and protecting children from junk food marketing
- Evidence of the contribution of food and farming to climate change
- Highlighting the connections between diet, mental health and behaviour
- How action can protect the environment, enhance social justice and improve health
- Campaigning for a law on healthy and sustainable food for schools, hospitals, care homes…
- Practical help to increase healthy and sustainable food in schools, hospitals, care homes…
- Free training on healthy and sustainable food for public sector caterers
- Local and regional activity that promotes healthy and sustainable food
- Helping producers, consumers, retailers and caterers provide healthy and sustainable food
- Working for sustainable food at the London 2012 Olympic and Paralympic Games
- Practical advice for anyone interested in buying and using more sustainable food
- Spreading information about urban food growing in London, the UK and worldwide
- Working in 10 deprived London areas to improve access to affordable and sustainable food
- 2,012 new food growing spaces for London by 2012
- Find or set up a Food Co-op in your area
- Pledge to make our future an organic future
- To increase the enjoyment, production and consumption of bread made with natural ingredients
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Contents
Section One: Summary and contents
Foreword
How to use the manual
Contents
Summary
Section Two: Sustainable Food in the Public Sector
1. Introduction
Sustainable food and catering in the public sector
Policy contexts
A definition of sustainable food?
Case Study
The New North Florida Cooperative
2. Benefits of sustainable food
Good business
Local economic development
Better health
Environmental protection
High animal welfare standards
Fair trade
Taste, variety, and cultural richness
Case Studies
Cornish schools
Garstang Fair Trade Town
3. How public procurement works
Contracts and the contracting process
Legislation
Case Studies
Powys Public Procurement Partnership
Italian school meals; Venice and Comune of Meruzzo
4. Size and scope of the public sector
Buyers and providers
Suppliers
Case Studies
Somerset schools
Cornwall Partnership Trust
5. How do we achieve public procurement and provision of more sustainable food?
Issue appropriate guidance and strategies
Involve stakeholders
Provide education and demonstration
Retrain canteen staff
Invest
Increase food and catering budgets
Change procurement legislation
Change the contract process and specifications
Use assurance schemes and protected food names
Develop a sustainable food culture
Summary of recommendations for government
Case Studies
CIVAM Bio Du Gard and Manger-Bio project, France
St Peter's Primary School, Nottingham
Section Three: Guidance
1. Guidance for producers and suppliers
Develop you own sustainability policies
Be informed of opportunities
Contact the purchaser
Research what will be required in a contract
Gain business support
Express an interest and qualify
Prepare to make a bid
Ensure food safety
Make a bid
Fulfil the contract
Case Studies
Hollesley Bay Prison Farm, Suffolk
Wiltshire Regional Producers Network
2. Guidance for purchasers
Adopt a sustainable procurement policy
Develop appropriate selection criteria, operating standards, and specifications
Adopt a whole life cost approach
Do not discriminate against local and smaller suppliers
Case Studies
Gloucester City Council
Belfast City Council
3. Guidance for caterers
Develop more sustainable menus
Train staff
Ensure food freshness and safety
Prepare and present food in appropriate ways
Use appropriate kitchen facilities and equipment
Reduce and recycle packaging and food waste
Case Studies
South Gloucestershire schools
Stibbington Environmental Education Centre, Cambridgeshire
Section Four: Toolkit
1. Model sustainable procurement policy statement
2. Model contract specifications, operating standards, and award criteria
3. Checklists
Sustainability
Tendering
Contracting
Purchasing
Receiving
Stocks
Menus
Cooking
Service
Hygiene and Safety
Waste
4. Recipe ideas
Scotland
Ireland
Wales
North East of England
North West of England
Midlands
East of England
South and South East of England
South West England
5. Seasonality charts
Vegetables and herbs
Fruit and nuts
Fish
Section Five: Directory
1. Assurance Schemes
Assured Food Standards
Other baseline schemes
Organic schemes
Other schemes
2. Purchasers
Main food purchasers
Other government purchasers
Purchasing consortia and agencies
3. Funders
UK
European
4. Useful sources of more information
International bodies
European bodies
National bodies and projects
UK Government departments and agencies
UK voluntary bodies and associations
UK producer/industry associations
Guides and manuals
Reports
Recipe books
Computer programmes
