This report provides information and recommendations to schools and local authorities about economically viable ways of providing good quality food. Though most relevant to London boroughs and schools, this report may also be helpful to local authorities and schools across England.
Sustain congratulated People & Planet today on its publication of the only independent assessment of the environmental and ethical performance of UK universities, including measurement of their sustainable food performance.
Sustain congratulates the Greater London Authority (GLA) for adopting a healthy and sustainable food policy for catering provided to London's police, transport workers, fire brigade and GLA staff.
Using locally grown, seasonal vegetables and a commitment to buying free range eggs, were among the initiatives that have helped public sector caterers from across London win prestigious Good Food on the Public Plate awards.
The Metropolitan Police Service's (MPS) decision to only buy free range eggs was recognised at the inaugural Good Food on the Public Plate awards at City Hall last night [16 November]. The awards, presented by Rosie Boycott who chairs the London Food Board, went to 15 universities, hospitals and other public sector bodies who have made great strides to make the food they serve more sustainable by serving food that is local, seasonal, Fair Trade or assured by an animal welfare scheme.
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.
This report details the outcome of the evaluation of phase two of the Good Food on the Public Plate project. This evaluation was run by F3: The local food consultants and found that without exception, participants welcomed the support the project provided. They also found that the project targets were very challenging but that there has undoubtedly been a positive, tangible contribution to increasing the level of sustainable consumption by target public sector organisations.
Looking for cost efficient, tasty cuts of meat that your customers will enjoy? Then this free event is for you!
Cabinet Office criticised for proposing a voluntary rather than compulsory scheme to improve the healthiness of food in hospitals, care homes, prisons and the armed forces.
Sustain press statement following lead story on BBC Radio 4's 'Today' programme (5 July, 2008), featuring Richard Parish, Chief Executive of the Royal Society for Public Health.
In 2005, the National Association of Care Catering (NACC) and Sustain, the alliance for better food and farming, embarked on a project to explore the opportunities for healthy and sustainable food procurement in care catering. This briefing paper set out the case and scope for work to improve the healthiness and sustainability of food in care catering, with an initial focus on improving the food standards for meals served to older people in care homes.
Rural Development Programme for England 2007 - 2013 Consultation response by Sustain: the alliance for better food and farming.
Under the auspices of the London Hospital Project, but with additional funding from the London Development Agency, Sustain commissioned Professor John Whitelegg to prepare a case for a sustainable food logistics centre - a food hub.
The hospital food project has published the interim report: 'Getting more sustainable food into London's hospitals: Can it be done? And is it worth it?' A full report will be published in Spring 2006.
Support from Sustain's Traditional Orchards Project Working Party for English Nature's case to include traditional orchards as a new habitat action plan in the coming revision of the Biodiversity Action Plan.
Starting in 2004, Sustain worked with the Soil Association to help hospitals in London use more healthy and sustainable food. The project showed that hospitals can contribute to happier patients and staff, a better environment and more business for local farms and food companies, just by changing the food they buy and serve. By the end of 2005, one of the four London hospitals in the project was buying almost 15% of their food from local and/or organic sources, with the others making progress and more hospitals wanting to join in. However, there were problems too, and the report outlines how they were overcome, and what more government needs to do to make sustainable food in hospitals the norm, rather than the exception.
FISS fails to recognise the limitations of consumers' ability to drive sustainability through the food industry.
In 2004, Sustain was commissioned by the London Development Agency food programme (now run by the Greater London Authority) to help one Greater London Authority (GLA) catering team to integrate healthy and sustainable food procurement into their policies and catering operations. This report gives an account of how this work was undertaken, the results and recommendations for sustainable food procurement by London's statutory bodies.
Sustainable Food Chains Working Party outlines vision of sustainable farm assurance scheme following Sustainable Development Commission's (SDC) review of the Little Red Tractor scheme.
Download presentations and read discussion notes from the sustainable food infrastructure workshops held at the King's Fund, London, on the 9th February 2005.
The Royal Brompton Hospital is holding a 'Brompton Breakfast' morning on Wednesday 26th January to highlight its work in the catering department to increase the proportion of local and organic food served to staff, patients and visitors.
This comprehensive 292-page manual is presented in five parts, for those wishing to introduce better quality and more sustainable food and practices into public sector catering for schools, hospitals, care settings and government food procurement. Developed by Sustain and East Anglia Food Link, the publication includes a review of food and catering in the public sector, considers what the benefits of 'sustainable food' are, has a detailed exploration of the procurement legislation and guidance for producers and suppliers wishing to supply the public sector. It also contains extensive guidance for purchasers, advice on good catering practices, a toolkit with recipe ideas and seasonality charts, a model sustainable procurement strategy, model checklists, and a directory with over a hundred links to useful organisations.
This report highlights some of the distribution barriers which are facing local and organic food producers when selling to the London market, and for purchasing organisations such as hospitals to buy locally made and distributed foods.
Sustain has teamed up with the National Farmers' Retail & Markets Association (FARMA) to promote strong reasons to 'Make yours a local lunch' during Farmers' Market Month this September.
This research report, which was commissioned by London Food Link, and carried out by Westley Consulting Ltd, highlights some of the distribution barriers which are facing local and organic food producers when selling to the London market, and for purchasing organisations such as hospitals to buy locally made and locally distributed foods.
On Thursday 1st July King's Fund president HRH The Prince of Wales and chief executive Niall Dickson will meet farmers, hospital staff and organisers of the Hospital Food Project, which boosts NHS hospitals' use of locally produced and/or organic food. They will be hosted at St George's Healthcare NHS Trust, Tooting, South London, one of the project's four pilot sites.
This briefing paper - reviewing activities to improve public sector food between 2002 and 2004 - is one of several on themes relating to Sustainable Food Chains. It formed part of an initiative started by Sustain in 2002, to promote local and sustainable food, including opportunities in public sector catering.
On the 9th February Food and Farming Minister Lord Whitty visited the Royal Brompton & Harefield NHS Trust to learn about how local and organic food will be available in the hospital via the 'Hospital Food Project'.
January 4th saw the launch of a new two year London Food Link project, in partnership with the Soil Association to increase local and/or organic food into London NHS hospitals.
Over the last ten years, local food has become of increasing interest to people as concerns about where our food comes from and how it is produced have escalated. To address these concerns, policy makers and practitioners involved with local food will converge on the Kindersley Centre in Berkshire..
Using local food in our school, hospital and prison canteens would boost local economies by at least £5 billion and create many local jobs.
This briefing paper, explores 30 examples of sustainable food procurement and policy initiatives to improve public sector food. The paper is one of several on themes relating to Sustainable Food Chains. It formed part of an initiative started by Sustain in 2002, to promote local and sustainable food, including opportunities in public sector catering.
This briefing paper - examining opportunities and issues relating to sustainable food procurement in the public sector - is one of several on themes relating to Sustainable Food Chains. It formed part of an initiative started by Sustain in 2002, to promote local and sustainable food. The aim of the Sustainable Food Chains project was to help British farming and sustainable production following the devastating effects on farming and the rural economy of foot and mouth disease. The work also informed development of Sustain's successful Good Food on the Plate project, which helped public sector institutions buy and serve healthier and more sustainable food.
Eating Oil summary document
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Projects & campaigns
Better Hospital Food
Children's Food Campaign
Food and Farming Policy
Food co-ops toolkit
Good Food For London
London Food Link
Planning Food Cities
Real Bread Campaign
Roots to work
Save Our Antibiotics
Sugar Smart UK
Sustainable Fish Cities
Sustainable Food Cities
The Big Dig
Urban Food Fortnight