The Grab 5! Action Pack is intended to provide practical information advice and tips for schools wanting to encourage pupils to eat more fruit and veg.

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The Grab 5! Curriculum Pack provides ideas for classroom activities related to food, nutrition and the Grab 5! message of eating more fruit and vegetables, that link directly with elements of the national curriculum.

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The Grab 5! Model School Food Policy is a practical guide. It outlines the benefits of introducing a school food policy, and provides a specimen policy for adoption by the school governors, together with a comprehensive list of ideas for shaping and developing your school food policy.

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This comprehensive 292-page manual is presented in five parts, for those wishing to introduce better quality and more sustainable food and practices into public sector catering for schools, hospitals, care settings and government food procurement. Developed by Sustain and East Anglia Food Link, the publication includes a review of food and catering in the public sector, considers what the benefits of 'sustainable food' are, has a detailed exploration of the procurement legislation and guidance for producers and suppliers wishing to supply the public sector. It also contains extensive guidance for purchasers, advice on good catering practices, a toolkit with recipe ideas and seasonality charts, a model sustainable procurement strategy, model checklists, and a directory with over a hundred links to useful organisations.

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The report 'Rating retailers for health' (2004) rates the UK's leading supermarkets against each other, showing big differences between the supermarkets in terms of how they promote healthy eating to their customers, and make healthier food affordable. It is one of a series of 7 reports published by the National Consumer Council, working with Sustain and the Food Commission, that also measured and reported on supermarket progress across several years, 2004 to 2009. Links to all 7 reports are provided on the "more information" page.

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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 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.

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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.

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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 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.

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This briefing paper - reviewing activities to improve public sector food between 2002 and 2004 - is one of several on themes relating to Sustainable Food Chains. It formed part of an initiative started by Sustain in 2002, to promote local and sustainable food, including opportunities in public sector catering.

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In a city as wealthy as London, residents have a right to a clean, comfortable and neighbourly place to live and a safe, health-enhancing and tasty diet. Written to contribute to the development of the Mayor's London Food Strategy, this report draws on the experiences of housing associations and other social landlords in helping their residents gain better access to good food, food skills, and opportunities to grow their own fruit and vegetables.

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