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Sustain / Food Legacy / Who's working on it?

Food Legacy steering group and funders


The Food Legacy steering group consists of representatives from local and national government, health and sustainability organisations, catering and the sustainable food trade. The London Organising Committee of the Olympic and Paralympic Games (LOCOG) are also involved in the initial stages. The following people and organisations are currently contributors to the Food Legacy steering group (in alphabetical order):

"Defra supports The Food Legacy Plan’s ambition to see high welfare British food on the menu in London for years to come. It means that the great work of bringing sustainable food to the London Olympics doesn’t stop at the closing ceremony." Defra, October 2011

The Food Legacy steering group has secretariat functions provided by Sustain: The alliance for better food and farming, a not-for-profit organisation and registered charity, which will also act as the point of contact for the wider group of organisations that we will seek to work with to promote the Food Legacy aims.

The Food Legacy programme is funded by the Mayor of London as part of implementation of the London Food Strategy, with contributions also from London Food Link and New Covent Garden Market Authority. It is also supported by the London Food Board and Sustain's Sustainable Fish City project. If your organisation might consider funding an event or other promotional activity, please get in touch (email: Please note that no exclusive arrangements can be entered into, and that some types of funding may not be acceptable, in line with Sustain's ethical funding policy and the terms and conditions of our funders and supporters.

Food Legacy: The campaign, launched October 2011, is inspired by the London 2012 Food Vision adopted by the organisers of the London 2012 Olympic and Paralympic Games. Food Legacy asks caterers, restaurants, event organisers and hospitality organisations to commit publicly to taking steps to improve the healthiness, ethics and sustainability of the food they serve.

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