[ORGANISATION NAME]Healthy & Sustainable Food Policy

[ORGANISATION NAME]recognises its responsibility to carry out its procurementactivities in an environmentally and socially responsible manner, and the considerable influence we have in using our buying power to encourage healthy and sustainable food production and consumption. We will strive toincorporate environmental and social considerations into our product and service selectionprocess. We recognise that it is our responsibility to encourage our suppliers andcontractors to minimise negative environmental and social effects associated with theproducts and services they provide. We will also strive to ensure that local and smallersuppliers are not discriminated against in the procurement process and specifications and that they are encouraged to participate in tendering opportunities *.

Specifically, we aim to:

  • Give preference to products and services that are manufactured, and can be used anddisposed of, in an environmentally and socially responsible way.
  • Ensure that sustainability criteria are included in specifications to suppliers.
  • Ensure that agreed sustainability criteria are used in the award of contracts.
  • Ensure that internal purchasers regularly audit their consumption of goods and materialsin order to increaseand maintain usage of sustainable products.
  • Enhance employee awareness of relevant environmental and social effects ofpurchases through appropriate training,via induction programmes and incontinuing professional development.
  • Provide guidance and relevant product information to staff members to allow themto select sustainable products and services.
  • Ensure non-discrimination against smaller suppliers and encourage them to participate in tendering opportunities.

To allow us to meet our aims we will:

  • Develop clear objectives, with all our stakeholders, backed up by detailed targets,to minimise the environmental and social effects associated with the products andservices we purchase.
  • Identify the mechanisms that we intend to use to incorporate environmental andsocial factors into our product selection process.
  • Develop performance indicators and evaluation criteria to measure our progress.
  • Clearly specify the role thatpurchasing officers will play in the identifying andselecting sustainable products and services.
  • Conduct purchasing audits to identify good practice and areas for improvement.
  • Identify and implement necessary changes to the procurement process andspecifications to ensure non-discrimination against local and smaller suppliers.
  • Examine this Sustainable Food Policy on at least an annual basis and assess whether the targets have been reached and if, therefore, they can be raised.
  • Build responsibility for the management of this policy into the job description of all catering staff.

[ORGANISATION’S NAME] Commitments and Targets:

We will apply this food policy to all of our catering outlets and food served for events, including vending machines. We will ensure this policy is fully reflected in our catering tenders and contract(s) (if applicable).

Overall target: A minimum of [PERCENTAGE xx%] of our total food budget will be spent on sustainable[1] produce. In detail, our commitments and targets are as follows:

Communication

  • Each quarter we will communicate our food policy, and specific information about what we are doing to improve the sustainability of our food, to service users, visitors and staff via e.g. the staff intranet, newsletters and notice-boards.

Training

  • Recognising our responsibility as an employer, catering staff will be trained in food sustainability. As a minimum staff will be aware of the various certification systems and their relevance for food production and food products that XXX(name of organisation)use.

Fruit and Vegetables

  • By [DATE xxxx20xx]*we will make sureall our menus reflect the seasons- at least three (major) items per dish will be served in the season it is naturally abundant in this country.
  • Seasonal fruit will always be stocked in preference to out of season fruit.
  • Recognising the importance of orchards to biodiversity we stock orchard fruit when in season and juice products all year.
  • We will ensure that[PERCENTAGE xx%] of fresh, seasonal orchard fruits (apples, pears, plums, etc), purchased between the months of August and March and [PERCENTAGE xx%] of fresh soft fruit (berries, currants, etc) purchased between the months of April to September are grown to Farm Assured standards or equivalent.
  • Where possible we will build links through our suppliers to the growers of fruit and vegetables used in our catering, and promote to staff our commitment to supporting these growers and their communities.
  • We will monitor the amount of fruit and vegetables we purchase under the following schemes Entry Level Stewardship or Higher Level Stewardship scheme; LEAF-Marque certification and Organic certification, and aim to increase the proportion of such produce over time.

Meat and Dairy

  • We are committed to ensuring that 100% of the livestock produce (meat and dairy) meets the Red Tractor Assured standards as a minimum. Wherewe can reduceconsumption oflivestock produce we will improve sustainable rearing practices i.e.a ‘Less but better’ quality approach.
  • As a minimum [PERCENTAGE xx%] of the meat purchased will be higher welfare[2]. This amount will increase by [PERCENTAGE xx%] per year until 100% of the meat purchased is higher welfare.
  • All meat must be stunned prior to slaughter
  • All milk will be certified organic.
  • We will monitor and reduce the amount of dairy, meat and processed meats that are served, replacing this where necessary with pulses, beans and other sources of protein that are not of animal origin and increasing the proportion of plant based foods, particularly wholegrains, fruit and vegetables.[3] We will do this by:
  1. Promoting Feel Good Food days[4]as everyday practice
  1. Serving 80g cooked weight portions of meat, poultry and oily fish portions[5]. Taking into account 15-30 % shrinkage this equates to roughly 90 – 104 g uncooked weight.
  1. If serving white fish then aim for maximum portion of 100g cooked white fish[5] . Taking into account 15- 30 % shrinkage this equates to roughly 115 – 130 g uncooked weight.
  1. Alternatives to processed meat products will be offered in view of evidence linking processed meat consumption and cancer.5
  1. Cheese will not exceed 30g5 per portion in cold or cooked meal options.

Fish

  • We will eliminate any fish on the menu which are on the Marine Conservation Society’s red list and promote only fish that is on the Marine Conservation Society’s ‘fish to eat’ list.
  • Marine Stewardship Council chain of custody certification forthe caterer is aminimum requirement.
  • Our preference for tinned tuna will be pole and line caught or MSC certified . We will not use tinned tuna where the tuna has been caught using purse seine nets with Fish Aggregation Devices (FADS).
  • We will promote sustainable fish and seafood to customers and are signatories to SustainableFishCity.[6]

Fairtrade

  • Supporting London’s status as a FairtradeCity by [DATE xxx 20xx]** we will find out how many ethically traded products[7] we currently purchase. We will ensure that all our tea, coffee and sugar is ethically traded by [DATE xxx 20xx]***, and will aim to serve more Fairtrade certified products.Further, we pledge to increase our ethically traded offer as more products and product categories become available, addingat least one moreethically traded product per year, where available.

Eggs

  • We will ensure thatall whole / liquid / dried eggs purchased are from, at minimum,a free-range production system and any products purchased containing egg state that the eggs are from a free-range production system.

Bread

  • We will work with our suppliersto introduce baked goods, including bread, which do not feature unnecessary ingredients and additives[8], and which contain lower levels of salt in line with Department of Health guidance[9].

Water

  • We will stop offering purchased bottled water in our hospitality service as soon as possible and at least by [DATE xxx 20xx]**.
  • We will use either tap water in jugs, or purified still and sparkling tap water, bottled, using re-usable glass bottles in our hospitality services by [DATE xxx 20xx]***.
  • With immediate effectwe will ensure tap water and reusable or recyclable drinking vessels and water fountains are freely available to all our service users, visitors and staff, choosing mains-fed systems instead of bottled water systems.

Nutrition

  • We will review the nutritional quality of our food and identify products and practices that can be changed to improve its nutritional value. We will set out a plan to make these improvements by [DATE xxx 20xx]and include specifications to support this in contracts, and train catering staff to implement this commitment in food preparation. This will include:reducing salt, fat and saturated fat levels, in line with Department of Health guidance; removing hydrogenated fat and other unnecessary additives from all food and ingredients; using healthier cooking oils and cooking methods; promoting dishes containing a high proportion of wholegrain foods, fruit and vegetables;providing foods for children (where applicable) that suit their nutritional needs; limiting the provision and promotion of snacks that are high in fat, salt and/or sugar, and vigorously promoting healthier alternatives. We will also monitor and reduce,each year, the number and proportion of less healthy[10] options provided.

Deliveries

  • By [DATE xxx 20xx]**we will have assessedhow many food deliveries are made to the [ORGANISATION NAME’S]catering department per week and, working with suppliers, aim to reduce this number to an absolute minimum by [DATE xxx 20xx]***.

Engaging SMEs

  • We will seek to establish long term relationships with SMEs either directly or indirectly through our contract caterers or suppliers of food. This will be measured annually.

Waste and Recycling

  • By [DATE xxx 20xx]**we will find out how much food we waste[11] per week and continue to regularly monitor the amount whilst seeking to reduce it. For example, we will audit main sources of waste; implement more efficient ordering, storage and stock rotation;run customer surveys to ascertain why certain recipes are unpopular; separate wet waste from dry waste;re- audit our waste; and develop a plan for reducing waste to an absolute minimum by [DATE xxx 20xx]***.
  • We will increase recycling of cardboard, paper, glassand metal waste, from sourcesgenerated by the catering staff and restaurant users, by 5%,each year. We will work with suppliers to reduce packaging and use reusable packaging wherever practicable.
  • We will ensure that dry waste (e.g. cardboard, paper, metal) is kept separate from wet waste (e.g. food), and send any unavoidable food waste (e.g. potato peelings) for composting or energy recovery. By working with suppliers, we will reduce the amount of waste from all sources going to landfill to an absolute minimum by [DATE xxx 20xx]***.

Energy and Water

  • The catering team will monitor how much energy and water we use and seek to reduce our energy and water usage by at least 10% by 2015. We will also develop a plan to reduce this more, after this point.

Public Sector Collaboration

  • We will seek out partner public sector organisations in London, through Good Food on the Public Plate, thereby aggregating purchasing power to increase the sustainability of the food we buy.

To be reviewed and updated on an annual basis from [DATE xxx20xx].

Signed by:

Head of Catering

______xx 2010

Head of Department

______xx 2010

Chair of Board / Chief Executive

______xx 2010

*** A date within 6 months of the date the policy was signed.

* Sustain understand that you may need further help achieving these sustainability goals. You might prefer to deal with these issues yourself, or to hire an independent consultant. We also have a couple of suggestions for how to find systematic support to help you improve your standards over time. You could:

  1. Apply for a Food for Life Catering Mark. This is a healthy and sustainable food accreditation scheme run by the Soil Association. The aim of the scheme is to help caterers work towards as well as prove that health, environmental, ethical and animal welfare standards have been met. The Food for Life Catering Mark is available to applicants across the UK. Caterers in all sectors can apply including local authority and private school meal providers, hospitals, nurseries, sports stadia, workplace canteens and restaurants. Food for Life Catering Mark logos are used on approved menus, and on any related marketing materials. For more details see:
  1. Join the Sustainable Restaurant Association (SRA). The SRA has a team of consultants which can provide restaurants and caterers with expert advice and support for sustainability issues such as food sourcing and energy efficiency. Signatories receive access to the SRA supplier database, as well as expert help on marketing, to help restaurants and caterers promote their sustainability. To measure the success of your institution’s sustainability achievements you can then undertake the SRA’s Star Rating process. This provides restaurants and caterers with a detailed assessment of their credentials across the three areas of sourcing, environment and society. For more details please see:

* Within 3 months of the date the policy was signed.

** A date within 6 months of the date the policy was signed.

[1] For a definition of sustainable food please go to

[2] Organically certified or Freedom Food certified pork or poultry, or FreeRange poultry, or equivalent.

[3]References : Livewell Report (WWF 2011), Strategies for Reducing the Climate Impacts of UK Red Meat and Dairy Consumption (WWF, 2009)

[4]See attached supplement ‘Feel Good Food Days menu guidance’

[5]UK Guidelines for Cancer Prevention (WCRF, 2007)

[5]

[6] Reference :

* Within 3 months of the date the policy was signed.

** A date within 6 months of the date the policy was signed.

[7] Proof that it is ethically traded must be provided by an independent third party e.g. the Fair Trade Foundation.

[8] As defined by the Real Bread Campaign

[9] Reference :

** Within 3 months of the date the policy was signed.

*** A date within 6 months of the date the policy was signed.

[10] As defined by in-house dieticians and / or the Food Standards Agency’s Eatwell Plate

[11] ‘Back door’, plate and kitchen waste