- 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
Downloadable documents on sustainable food
Eat
well and save the planet!
A consumer guide to sustainable food
full
document
one-page
summary
Serving
up sustainability
A guide to sustainable food for restaurants and caterers
full
document
one-page
summary
Sustainable
food for kids
A quick guide to sustainable food
A4
cartoon sheet
We would welcome your feedback, and any contacts or information you might have. Write to: sustainablefood@sustainweb.org
7 principles of sustainable food
In our opinion, people and businesses adopting a sustainable approach to food should:
- 1) Use local, seasonally available ingredients as standard, to minimise energy used in food production, transport and storage.
- 2) Specify food from farming systems that minimise harm to the environment, such as certified organic produce.
- 3) Limit foods of animal origin (meat, dairy products and eggs) served, as livestock farming is one of the most significant contributors to climate change, and promote meals rich in fruit, vegetables, pulses, wholegrains and nuts. Ensure that meat, dairy products and eggs are produced to high environmental and animal welfare standards.
- 4) Exclude fish species identified as most 'at risk' by the Marine Conservation Society, and choose fish only from sustainable sources - such as those accredited by the Marine Stewardship Council.
- 5) Choose Fairtrade-certified products for foods and drinks imported from poorer countries, to ensure a fair deal for disadvantaged producers.
- 6) Avoid bottled water and instead serve plain or filtered tap water in reusable jugs or bottles, to minimise transport and packaging waste.
- 7) Promote health and well-being by cooking with generous portions of vegetables, fruit and starchy staples like wholegrains, cutting down on salt, fats and oils, and cutting out artificial additives.
What is sustainable food?
On this page, we give links to some practical advice for anyone interested in buying and using more sustainable food. This has formed the basis of our advice to government, caterers, businesses, community groups, the London 2012 Olympic and Paralympic Games organisers, and England 2018 - the bid team for the 2018 World Cup.
Of course, new evidence is emerging all the time on how best to improve the sustainability of our complex food and farming system, so these principles are a work in progress.
To see an introduction to the issues, click here.
For further information about particular issues, click on the chapter headings to the right, or download one of the pdf documents shown in the side bar - we have versions tailored to consumers and food businesses.
We also offer advice on waste, water and energy in a final chapter entitled 'You've got better food, now…'
