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MAKING MILLIONS OF MEALS MORE SUSTAINABLE: PUBLIC SECTOR FOOD PROCUREMENT CONFERENCE

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Details of the first major national conference to promote the ...
Details of the first major national conference to promote the

purchase of more sustainable food by public bodies were announced

today.

The keynote speakers will be:

- Lord Whitty, food and farming minister

- Jonathon Porritt, UK Sustainable Development Commission chairman

- Don Curry, Sustainable Food and Farming Strategy Implementation

Group chairman

- Duncan Eaton, National Health Service Purchasing and Supply Agency

chief executive

The conference, on 26 November, forms part of a major government-wide

review into the way food and catering services are purchased by

public authorities and agencies including hospitals, prisons,

schools, government departments and councils.

The review of how the public sector spends £1.8bn on food each year,

announced by Lord Whitty in August, will also look at whether small

producers are being given a fair chance to compete for public sector

contracts and whether organic food is being fully promoted.

Lord Whitty said:

'Buyers at many hospitals, schools and local authorities are now

looking again at the food in their canteens. They are asking

themselves if it is as nutritious as it could be, whether it could

come from more sustainable sources and if local producers are getting

a proper chance to win their contracts.

'There is some excellent work going on already; this conference is

people learning from each other; so that both buyers and suppliers

understand each other's requirements and so that those who are

interested in reviewing their purchasing can tap in to best

practice.'

The conference aims to:

- provide information to enhance existing best practice, stimulate

new projects and generally inspire continual improvement in

performance

- to discuss and debate the issues exchange ideas and to learn more

about how to implement successfully this important Government

initiative

The workshops and speakers are:

Supply chain partnerships

- David Rabey, director of purcashing and supply, Defra

- Martin Grantley-Smith, Red Meat Industry Forum

- Mike Pearson, Royal Cornwall Hospital

Policy and legal framework for public procurement

- Bob Andrew, Defra Food Procurement Unit

- Clive Peckham, East Anglia Food Links

- Mike Davis, Office for Government Commerce

Local government sustainable procurement strategy and food

- Gordon Murray, Improvement and Development Agency

- Peter Melchett, Countryside Agency.

- Jeanette Orrey, St Peters Church School, Nottinghamshire

Developing a sustainable food procurement strategy

- Anna Coote, Kings Fund; Sustainable Development Commission

- Laurent Trenga, Royal Parks Agency

Getting started

- Susannah Senior, Sustainable Development Commission

- Mark Summers, Royal Cornwall Hospital.

- James Petts, Sustain: The Alliance for Better Food and Farming

Raising awareness

- Kay Knight, South Gloucestershire Council

- Matthew Bell, Nottinghamshire CC

Specifying quality - nutritious and assured food

- Karen Jochelson, Kings Fund

- Johnathan Tipples, NFU/AFS

Notes

1. The five key aims of the initiative are:

- increase demand for assured standards

- increase tenders from small and local producers

- increase demands for produce with lower environmental impacts

- increase demand for healthy food

- identify barriers to supply

2. Places for delegates can be booked on

www.sustainablefoodprocurement.org or by ringing Freephone 0800 542

9590.

3. The conference is at The Novotel London Euston, London.

4. More information on the Public Sector Food Procurement Initiative

can be found at

http://www.defra.gov./uk/farm/sustain/procurement/index.htm

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