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.
Further, Sustain was asked to collect data on current purchasing patterns and to produce a report on the sustainable development benefits of more sustainable food procurement across the ‘GLA family’, consisting of the catering operations of the London Metropolitan Police, Transport for London, London Fire Brigade and City Hall.
The special value of working with ‘GLA family’ catering operations to increase their sustainable food procurement is that they can demonstrate good practice for London, and highlight the opportunities and barriers to the use of sustainable food supplies in catering paid for by the public purse. The catering operations of the GLA (along with catering operations that serve London’s schools) are highlighted in the draft London Food Strategy as an opportunity to ‘lever the power of procurement’, ‘offering enormous potential for transforming markets and driving innovation and behaviour for sustainability.’ As the draft strategy points out, ‘Providing appropriate services to increase opportunities for domestic producers to compete for business has the potential to support London’s food economy, to reduce the environmental impact of London and, both directly and indirectly, contribute to the improved health of Londoners’.
Report contents
Recommendations
Section 1: Seminars and guidance for one Greater London Authority catering team
Section 2: Costs & benefits of sustainable food procurement for ‘GLA family’
Appendices
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.
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