In 2005-06, the National Association of Care Catering (NACC) and Sustain, the alliance for better food and farming, worked on a project to explore the opportunities for sustainable food procurement in care catering.
With funding from the Department for Environment, Food and Rural Affairs (Defra) a sustainable food procurement working group was set up. While care catering also encompasses meals on wheels, young people in care and people with physical and mental health needs and learning difficulties, the pilot project focused on residential care homes for older people as a manageable starting point.
The paper, published in 2006, gives a brief explanation of what we mean by sustainable food and why there is a need for the project, outlines the key obstacles and opportunities and points readers to sources of more information and useful case studies.
Good Food on the Public Plate: Good Food on the Public Plate (GFPP) provided a wide range of assistance to a diverse cross-section of London's public sector organisations including local authorities, hospitals, universities and care homes, to enable them to use more sustainable food in their catering.
Support our charity
Donate to enhance the health and welfare of people, animals and the planet.