Issues

ENVIRONMENT Climate Change Energy Efficiency Organic Produce Pesticide Use Fish Water

SOCIAL Fair Trade Social Audit Local Sourcing

ECONOMIC BSE Lessons Hormones Antibiotics Additives Internal Operations

ALL Hygiene Health & Nutrition Animal Welfare GM Debate

The first thing you need to do is to review the current state of affairs in your organisation. You need to determine which of the issues are relevant to you, your organisation, employees and customers. "Sustainable Food" means something slightly different to each of us. Some may point out that organic has being developing sustainbly for some time, but others may want to emphasise the health aspects more, or that more emphasis needs to be given to the social parts of the production.

Look at the information files about the different Food Issues (Left hand navigation)
You cannot tackle every issue straightaway. Choose those particular issues that you consider may be of most concern, and those where your organisation may already have made a start.

Set up Review Group, based on DEFRA Food Procurement Toolkit. This will consist of an end user, budget holder/project manager/technical agent, trade union rep, and staff restaurant committee rep. They can use supplier check to review themselves.

All staff:

Check how much your lunch (and all other meals) contibutes to global warming with Bon Appétit Management Company Low Carbon Diet Calculator or In Women we Trust FOod CO2 Calculator.

Complete survey pass to your supervisor and comment on feedback.

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next task is determine policy... Photos courtesy of http://www.usda.gov