Entries tagged with 'sustainable food'

Displaying all 4 entries

  1. Public Sector Food Procurement Initiative: How to increase opportunities for small and local producers when aggregating food procurement

    This guidance is designed to help buyers and specifiers of food and catering services who are seeking to collaborate with others to aggregate demand, to encourage small producers to tender for their business; and safeguard the delivery of other PSFPI objectives while abiding with UK public procurement policy and the legal framework. This guidance complements the guide ‘Aggregation – is bigger always better?’ produced by the Office of Government Commerce (OGC) to help buyers assess the benefits and potential dangers of aggregation; and decide whether or not aggregation is the best solution for a particular contract, taking account of the requirements of the contract and the organisation – including the costs of letting and managing it and the structure and properties of the market.

    from Department for Environment, Food and Rural Affairs (DEFRA) on 02 December 2009 | Download | Comment on this

  2. Public Sector Food Procurement Initiative (PSFPI)

    The PSFPI was launched in 2003 to deliver the Government’s Sustainable Farming and Food Strategy (SFFS). It's objectives are * to raise production and process standards, to increase tenders from small and local producers, to increase consumption of healthy and nutritious food, to reduce adverse environmental impacts of production and supply and to increase capacity of small and local suppliers to meet demand.

    from Department for Environment, Food and Rural Affairs (DEFRA) on 02 December 2009 | Download | Comment on this

  3. A fresh approach to hospital food - The Cornwall Food Programme, pioneering tasty, healthier and environmentally friendly hospital meals

    The Cornwall Food Programme, working in partnership with the Soil Association, has transformed menus by serving increasing amounts of fresh, locally produced and organic food to patients, visitors and staff. The success of the Cornwall Food Programme provides a blueprint that could enable NHS Trusts throughout the UK to improve kitchen services in three important ways: * Offering more nutritious food that is popular with both patients and staff; * Boosting the local economy by increasing local purchasing; * Cutting carbon emissions from unsustainable farming, food production systems and transporting food over long distances.

    from Soil Association on 24 September 2009 | Direct link | Comment on this

  4. Sustainable Food: A Guide for Hospitals

    This guide describes why the sustainability of food is important; provides guidance on what hospitals can do to improve the sustainability of the food they provide to patients, staff and visitors; and advises on how hospitals can assure the sustainability

    from NHS Purchasing and supply agency on 01 June 2009 | Download | Comment on this