Reports: You fund it, government buys it and we all pay - why we need a law for better public sector food
The report explains why government must introduce mandatory health, environmental, animal welfare and ethical standards for public sector food. It is co-written by a number of authors who are experts in their respective fields.
Good Food for Our Money Campaign | Sunday 27 June 2010
Reports: East London Green Grid: Supporting community food growing in East London
This report from Capital Growth reflects on how community food growing and horticultural enterprises can support the aims of the East London Green Grid - a major regeneration and development programme working to transform East London over the coming 20 to 30 years.
Capital Growth | Saturday 5 June 2010
Reports: Joining-the-Dots... Collaborative food buying and sustainable distribution for London restaurants
This report is one of a series that analyses opportunities for improving the sustainability and economic viability of food supply chains serving smaller and community-based food enterprises.
Making Local Food Work | Tuesday 1 June 2010
Reports: Thirsty play: a survey of drinking water provision in public parks
This survey of 140 parks around the UK found only 11% had fountains, and in only two thirds of these parks were any of the fountains working. This encourages thirsty children to turn to sugary alternatives or go without, both of which are bad for their health.
Children's Food Campaign | Sunday 30 May 2010
Reports: Yet more hospital food failure - the bill rises to £54m and still counting
A second, updated report analysing government spending from 2000 to 2010 that has been wasted on failed voluntary attempts to improve hospital food. The bill for failed government initiatives continues to rise, reaching £54m over the past decade.
Good Food for Our Money Campaign | Tuesday 30 March 2010
Reports: Are supermarket bloomers pants? A Real Bread Campaign investigation of supermarket in-store bakeries
A Real Bread Campaign investigation of UK supermarket in-store bakeries, concluding that many supermarket in-store bakery loaves are produced using artificial additives and processing aids and that many are not being baked from scratch on site but produced elsewhere to be re-baked at a later date as and when needed.
Real Bread Campaign | Saturday 27 March 2010
Reports: Plenty more fish in the sea - legal sustainability standards for seafood purchased by public bodies
A briefing document produced by the Good Food for Our Money campaign calling for legally binding sustainability standards for seafood served in public sector institutions such as government departments, hospitals, schools, prisons and the armed forces.
Good Food for Our Money Campaign | Wednesday 10 March 2010
Reports: Buywell Retail Project - final report
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.
Food Access Network | Monday 1 March 2010
Reports: Good Catch... the essentials: A manual for sustainable seafood
The Good Catch manual helps the culinary sector navigate seafood sustainability to make practical improvements in their business. Good Catch directs catering professionals to a range of user-friendly materials and activities on seafood sustainability, specifically designed to help restaurants and related businesses improve the sustainability of the fish they buy, serve and promote.
Good Catch | Monday 18 January 2010
Reports: Good Food Training - evaluation of a pioneering training project for hospital and care caterers
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.
Good Food Training | Monday 21 December 2009
