Metropolitan Police Service praised as 'good eggs' by Rosie Boycott

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.

Some examples of winners are Royal Holloway University introducing free range eggs, ensuring no endangered fish are served and promoting vegetarian food, Enfield school catering services serving only tasty, fresh English apples when in season and free range eggs, Birkbeck University of London, Greenwich University and Queen Mary University of London for no longer using bottled water in any meetings or events on campus and so reducing the amount of waste they produce.  South London and Maudsley NHS Trust will also be winning an award for replacing liquid eggs with Free Range eggs at Lambeth Hospital.

Rosie Boycott says “The Metropolitan Police Service have certainly proved themselves as good eggs in winning this award.  Their decision to only buy free range eggs is 'cracking' news for their staff, for the environment and for the welfare of animals.”

She continued: “The winners of the Good Food on the Public Plate awards show that public sector food can be delicious, healthy and good for the planet. Crucially taking these steps with creativity means good food need not cost the earth at a time when budgets are under increasing pressure. These food champions provide a great example that other organisations should follow.”

The Metropolitan Police Service will now buy over a million British free range eggs a year.  Caroline Mortimer, Director of Catering for the MPS:  "For the last year the MPS has been working closely with Sustain looking at how we source our produce. As a result of this successful partnership the MPS has moved to using only free range eggs, increased its use of sustainable fish and has trained staff in seasonal menu planning. The award reflects the excellent work of the team and we look forward to continuing our partnership with Sustain and passing on the benefits to our customer."

Good Food on the Public Plate organised their inaugural awards to celebrate and recognise those in the public sector who are working hard to make sure that the meals they serve not only taste good but benefit the environment.

The public sector serves over a billion meals a year to school children, hospital patients and the state's most vulnerable citizens. 

The winners have all made one or more significant changes – some have converted to only using free range eggs, or no longer buy bottled water. Others are now buying fish from certified sustainable sources or have committed to only buying British bacon – which is guaranteed to come from a source where welfare standards are higher than those often found outside the UK.

Good Food on the Public Plate Project Officer Jon Walker asserts that “London's public sector institutions are leading the way in the procurement of sustainable food both collaboratively and individually proving it is possible to purchase sustainable food cost effectively”.

**ENDS**

Note to editors:

1. Good Food on the Public Plate is a project run by Sustain: the alliance for better food and farming, coordinated through the London Food Board and funded by the London Development Agency.  The project aims to increase the amount of sustainable food used by the public sector in London by providing free of charge advise and support to catering and procurement staff.

2. The full list of winners of the Good Food on the Public Plate awards is:

 Metropolitan Police Service
• Using fish from a sustainable source
• Switching to free range eggs
• Educating catering staff about the use of seasonal fruit
 and vegetables
• Being a founding member of the London Cluster of Good Food on the Public Plate.

 London Borough of Enfield
• Using fish from a sustainable source
• Switching to free range eggs
• Working with their produce supplier to use only English apples when in season and incorporate other seasonal fruit and vegetables into their menus
• Being a founding member of the London Cluster of Good Food on the Public Plate.

 London Borough of Havering
• Initiating and co-ordinating collaboration for sustainable purchasing of food
• Being a founding member of the London Cluster of Good Food on the Public Plate.

 Royal Marsden NHS Foundation Trust
• Collaborating with the Royal Brompton and Harefield NHS Foundation Trust to purchase British bacon and sausages.

Royal Brompton and Harefield NHS Foundation Trust
• Collaborating with the Royal Marsden NHS Foundation Trust to purchase British bacon and sausages.

Imperial College London
• Collaborating with the Thamesbrook Care Home to purchase free range eggs.

Thamesbrook care home
• Collaborating with Imperial College London to purchase free range eggs.

Royal Holloway, University of London
• Using fish from a sustainable source
• Switching to free range eggs
• Increasing the number of meat free meals sold
• Being a founding member of the London Cluster of Good Food on the Public Plate in their capacity as members of London University Caterers Association.

Birkbeck, University of London
• Discontinuing the use of bottled water in their hospitality service.

University of Greenwich
• Discontinuing the use of bottled water in their hospitality service.

Queen Mary, University of London
• Developing a sustainable food procurement policy
• Discontinuing the use of bottled water in their hospitality service
• Setting up a recycling and composting system for their kitchen waste.

City University London
• Developing a sustainable food procurement policy

Tower Hamlets Children's Services Contract Services
• Being a founding member of the London Cluster of Good Food on the Public Plate.