Transcript www.sustainweb.org

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
What is sustainable food?
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
www.sustainweb.org/sustainablefood
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”.
Eat the seasons!
 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
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
 www.fairtrade.org.uk
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
The North Atlantic
London Food
Link
The best environmental choice
in seafood
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