The Buywell Retail project aimed to support local convenience stores to improve access to fresh, affordable and sustainable fruit and veg in low-income areas of London. This report outlines what we did, what happened as a result (often with very successful increase in provision and sales of fresh fruit and veg), and what we learned from the pilot project.

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This report is the final evaluation of the two-year Good Food Training project, undertaken by the Centre for Food Policy at City University. it documents the successes and challenges from the two-year project, with recommendations for catering qualifications and food skills training to improve the healthiness and sustainability of hospital and care catering in the future.

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The report reveals that more than £50m of taxpayers' money has been spent by government on failed voluntary attempts to improve hospital food in the last ten years. It calls for decisive action to set standards to improve the health and sustainability of hospital food, for the benefit of everyone.

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These three combined reports share the learning from pioneering projects taking part in the Food Supply and Distribution strand of the Making Local Food Work programme. It explores different elements that can form part of buidling a sustainable food hub and looks at some of the challenges and issues that they face. In particular, it looks at issues around supplying food access projects, distributing surplus from allotments; and adding value through catering services.

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One of the key challenges facing local food is the issue of economically viable and sustainable distribution. This report analyses 11 small-scale community-run food hubs, examining what they share in common, how they differ, and how the organisers have sought to overcome the challenges they face

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Report and workshop notes from an event jointly organised by Sustain's Local Action on Food network and The Women's Environmental Network, organised to facilitate knowledge exchange and skills acquisition, for community groups and individuals that are facing challenges in finding land for community food production.

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The Good Food on the Public Plate ran as part of the London Food Strategy Local Food Infrastructure project from 2008 to 2011, helpingpublic sector organisations to buy and use more sustainable food. This report outlines the project's achievements up to 2009 and sets out the case for further work.

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The report 'Green to the core' (2009) rates the UK's leading supermarkets against each other, showing big differences between the supermarkets in terms of how they promote sustainable food to their customers, and make more sustainable food choices attractive and 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 on health and sustainability, 2004 to 2009. Links to all 7 reports are provided on the "more information" page.

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The report 'Behind the scenes at retailers' (2009) explores how the UK's leading supermarkets could do more to help their customers buy ethical and sustainable food. It is one of a series of 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 on health and sustainability, 2004 to 2009. Links to all of these publications are provided on the "more information" page.

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In many regions of the world, including parts of Europe, water scarcity will be one of the most pressing environmental, social and economic challenges of the coming decades. This report considers relevant policy and industry initiatives, and the value of labels in promoting sustainable water use and communicating this to consumers. The report ends with recommendations for industry and government.

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