Contracts: A Fresh Look

Contracts: A Fresh Look What is ‘sustainable food’? Jackie Schneider, Merton Parents and Children’s Food Campaign 'You're the Customer’: raising aspirations. Roberta Sonnino, Cardiff University: EU Legislation and Creative Public Procurement. Roy Heath, Cornwall Food Programme: Contracts as an ‘ongoing dialogue’. Managing relations with suppliers. Simon Doff, SALSA: ‘Due diligence’ and how accreditation can help. Panel discussion: all speakers

Why change? If everyone on earth lived as Londoners do, it would require three planets to support them.

Why change? Sustainable food has a positive impact on: People Good quality, healthy food Educational opportunities Greater equality across the supply chain The economy Thriving local communities Sustainable livelihoods Secure and resilient food supply The planet Animal welfare Protecting natural resources Minimising contribution to climate change

The 7 principles… 1.Eat the seasons! 2.Support environmentally friendly farming 3.Serve less meat – and buy the best 4.Seek out sustainable fish 5.Choose Fairtrade 6.Don’t bottle it 7.Serve up well-being What is sustainable food?

No legal definition, though some elements are legally defined Living within limits of our resources Sustain’s definition: “Food from farming and supply systems that enhance the health and welfare of people and animals, improve the working and living environment, promote equity and enrich society and culture”.

Problems with out-of-season produce: Environmental impact of production (e.g. heated greenhouses, polytunnels) and storage Loss of freshness, flavour, variety, and resilience Long-distance transport (fuel, waste, ‘cool chain’ refrigeration) Benefits of seasonal, local food Potentially fresher and more nutritious Control over quality and traceability Consumer demand Reconnection with local food culture Support of local food production and economies Eat the seasons!

Farming for the planet Reduce your impact on the environment by supporting environmentally friendly farming Get to know your farmer! …or buy food grown to recognised accreditation schemes, e.g.: –Organic – restricted use of agrochemicals and high standards of animal welfare –LEAF (Linking Environment and Farming) – integrated management system aimed at reducing environmental impacts –Assured Food Standards (Red Tractor logo) – requires farmers to comply with UK laws on the environment, food safety, and animal welfare.

Meat and dairy products: ‘less but better quality’ High consumption of meat and dairy products impacts on: climate change – 18% of greenhouse gases animal welfare Human health and wellbeing Work towards reducing quantity of meat used overall by: offering more vegetarian options using meat wisely (and consider cheaper cuts) Buy the best: local or British products produced to high environmental and animal welfare standards Organic Free Range RSPCA Freedom Foods Assured Food Standards (AFS)

Trade fair The system isn’t working: Volatile world market prices for commodity crops such as coffee Unfair rules governing international trade Look for the Fairtrade Mark when buying imported products such as coffee, tea, chocolate, rice, tropical fruits and juices Guaranteed minimum prices and Fairtrade premium Guaranteed minimum wages and increased rights as workers Commitment to improving working conditions and sustainable farming methods No forced or child labour

Don’t bottle it! The tap vs. the bottle: UK tap water is tested to stringent standards No known health benefits from drinking bottled water Cost effective £1000 spent on bottled water could cost 49p for the same volume if taken from the tap Fewer environmental costs- packaging, plastic waste, transport and bottling. Turn to the tap: Serve in attractive jugs or re-useable bottles Install filtration systems

Plenty more fish in the sea...? Things to consider: Health FSA ‘2 portions a week’ advice being reviewed Environmental problems Overfishing Destructive and wasteful fishing practices Farmed vs. wild Many farmed fish eat fish Problems with pollution, escapees

London Food Link The best environmental choice in seafood The North Atlantic

London Food Link

Serve up well-being “Eat food. Not too much. Mostly plants.” Increase use of wholegrains, base dishes around carbohydrates (not proteins) Highlight vegetable dishes and fresh fruit options Use fats and oils sparingly, avoid trans-fats and reduce saturated fats Serve appropriately-sized portions Highlight healthier options on menus