JAN 05

Not such best value

A group of Bath parents concerned about school food quality have scrutinised their school catering budget. School catering supplies, which are part of the Local Education Authority negotiated contract, include items such as pasta, flour, oil and sugar which cost significantly more than the same items in the local supermarket. In addition, inadequate kitchen equipment means that some foods, such as sausages and 'roast' potatoes are deep-fried. Details from Lucy Hanney lucy.hanney@virgin.net

South East Procurement Strategy

The South East England Development Agency has asked the South East Food Group Partnership to co-ordinate the development of a food procurement strategy. Details from Henriette Reinders www.buylocalfood.co.uk

Local school meals

Two firms supplying food to schools in Devon and Cornwall are aiming to use only locally sourced food and ingredients in future. Commercial Services, which supplies 224 out of 306 schools in Cornwall and Devon Direct which supplies 375 out of 600 schools in Devon are also phasing out processed foods. Source: Farmers Guardian.

Organic Hospital Breakfast

The Royal Brompton Hospital in London offered a 'Brompton Breakfast' for staff and patients on 26th Jan. Food included free-range eggs, organic milk, Kentish apples, organic porridge and fairtrade tea and coffee. The breakfast was organised as part of Sustain's Hospital Food Project, run in partnership with the Soil Association, and was planned to co-incide with farmhouse breakfast week. Details from Emma Hockridge www.sustainweb.org

Good Corporate Citizenship Self-Assessment Model for NHS Organisations

The Sustainable Development Commission's Healthy Futures programme has been commissioned by the Department of Health to develop a voluntary self-assessment model for NHS Trusts on good corporate citizenship, to identify whether and to what extent they are contributing to the local community, economy and environment. The model is being developed around the domains of procurement (including food procurement), community engagement, employment and skills, transport, buildings/design, facilities management and waste and will build on existing work. Publication is expected in Summer 2005. For details and to feed in contact Larissa Lockwood (larissa.lockwood@sd-commission.org.uk).

Hampshire gets local burgers

Hampshire County Council has successfully contracted with local meat producers to supply organic meat for burgers served at 456 primary and 26 secondary schools, worth £100k to the local economy. Further details from Tim Brock at Hampshire Fare www.hampshirefare.co.uk

Lord Whitty

Note Lord Whitty's letter of December to LAs and LEAs inviting delegates to the regional training workshops (http://www.defra.gov.uk/farm/sustain/procurement/pdf/lwhitty-laletter.pdf). It makes the following points at the end:

" I should also be grateful if you would arrange for the message on the Gershon Efficiency Review at Appendix B from Martin Sykes - OGC's Executive Director of the Supplier and Government Marketplace - to be disseminated among your authority's procurement officers. He states that efficiency does not signal a return to mindless aggregation and lowest price as the basis for decision-making and that buyers need to harness public sector spending power to support delivery of sustainability objectives.

He continues... " Of particular concern is evidence that some public sector bodies are implementing the Review by cutting the cost of their procurement without properly weighing up the affect on other operations within their organisations from the public sector as a whole. For example, cutting budgets for the procurement of food and catering where this results in the provision of less healthy and nutritious food can result in more spending by the NHS on obesity and heart disease etc. That's not realising long-term benefits. "

EVENTS

PSFPI National Suppliers Workshop

Opportunities to supply the public sector will be the theme of a National Suppliers Workshop in London on 7th March. DEFRA is holding the event to help suppliers find out about the Public Sector Food Procurement Initiative (PSFPI). Delegates will be able to discuss potential obstacles and share ideas about the best ways for those in the supply chain to work together. Regional workshops for smaller farmers and growers are planned for next autumn. Visit the website of the event organiser at www.keystone-group.co.uk/suppliers. General details on PSFPI via www.defra.gov.uk/farm/sustain/procurement/index.htm.

Savour the Wye

Wye Valley Area of Outstanding Natural Beauty are organising 'Savour the Wye' an event on 7th February to promote local food and tourism. Details from Catherine Fookes 01600 710841.

Sustainable Food Centre Seminar, London

On 9th February Sustain will be running a seminar chaired by Professor John Whitelegg which will begin discussions on the viability, cost and logistical considerations of a sustainable food centre (or centres) in London. By April, Prof Whitelegg expects to finalise a costed development plan. http://www.sustainweb.org/chain_index.asp

PUBLICATIONS

Staffordshire’s New Local Food Guide

A 2nd edition of the Staffordshire Local Food Directory, which lists nearly 100 local food producers, was launched in December and is now available in Tourist Information Centres, libraries and council offices throughout the County. There is also an electronic version available at www.staffordbc.gov.uk/la21. 30,000 copies of the updated guide have been produced by a partnership of organisations including local authorities and ‘A Taste of Staffordshire’. It builds on the success of the first edition, which was produced by Stafford’s Local Food Links Group as part of Stafford Borough Council’s Local Agenda 21 Programme. For a copy or more information contact: la21@staffordbc.gov.uk or 01785 277225.

Allergy Manual

Food Matter have published an allergy manual for caterers. Printed copies are available from 15th Feb. Details via www.allergycateringmanual.com

Sustainable Development Commission review of 'Little Red Tractor' logo

On 19th Jan, Jonathan Porritt launched the SDC's report 'Sustainability Implications of the Little Red Tractor Scheme.' The report by consultants Levett-Therivel outlines that while the LRT logo vision to cover all aspects of production is positive, the inspection system does little more than reinforce the regulatory minimum, largely linked to health & safety and animal welfare and as such, most inspected farmers will be able to meet LRT requirements. The levels of some standards are well below what the SDC would recommend to achieve sustainable food production. As issues such as access, wildlife, sustainable imports or provenance are not covered, the Little Red Tractor doesn't help inform or guide food purchasers on sustainability of the foods carrying the logo. The authors outline, for example, that there is not necessarily a link between having a procedure (say for waste) and actually having that procedure in place. The SDC is calling for a discussion on developing a logo above the level of LRT to help strengthen sustainability criteria and give consumers a clearer message. Copies from the SDC web-site:

http://www.sd-commission.org.uk/news/resource_download.php?attach_id=GXDB9OP-QBRPAA0-1NLJIHH-W7BB4NQ

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DEC 2004