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.

Sustainable food has a positive impact on:People

Good quality, healthy food Educational opportunitiesGreater equality across the supply chain

The economy Thriving local communitiesSustainable livelihoodsSecure and resilient food supply

The planet Animal welfareProtecting natural resourcesMinimising 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

www.sustainweb.org/sustainablefood

What is sustainable food?

What is sustainable food?No legal definition, though some elements are

legally definedLiving within limits of our resourcesSustain’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 storageLoss of freshness, flavour, variety, and resilienceLong-distance transport (fuel, waste, ‘cool chain’ refrigeration)

Benefits of seasonal, local foodPotentially fresher and more nutritiousControl over quality and traceabilityConsumer demandReconnection with local food cultureSupport of local food production and economies

Eat the seasons!

Farming for the planetReduce 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 gasesanimal welfareHuman health and wellbeing

Work towards reducing quantity of meat used overall by:

offering more vegetarian optionsusing meat wisely (and consider cheaper cuts)

Buy the best: local or British products produced to high environmental and animal welfare standardsOrganicFree Range RSPCA Freedom Foods Assured Food Standards (AFS)

Trade fairThe 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 juicesGuaranteed minimum prices and Fairtrade premiumGuaranteed minimum wages and increased rights as workersCommitment to improving working conditions and sustainable

farming methodsNo forced or child labourwww.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 bottlesInstall filtration systems

Plenty more fish in the sea...?

Things to consider:Health

FSA ‘2 portions a week’ advice being reviewed

Environmental problemsOverfishingDestructive and wasteful fishing

practices Farmed vs. wild

Many farmed fish eat fishProblems with pollution, escapees

London Food LinkThe 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 optionsUse fats and oils sparingly, avoid trans-fats and

reduce saturated fats Serve appropriately-sized portionsHighlight healthier options on menus