Ian Smith - Food Facilitator

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Ian Smith - Food Facilitator
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• What is sustainable Food procurement?

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• The Public Sector Food Procurement Initiatives
  (PSFPI) five priority objectives are
• Raise production and process standards
• Increase tenders from small and local producers
• Increase consumption of healthy and nutritious
  food and promote food hygiene
• Reduce adverse environmental impact of production
  and supply
• Increase capacity of small and local suppliers to
  meet demand

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• Related objectives include
• Increase demand for organic food
• Improve choice for ethnic minorities
• Reduce waste
• Better working conditions for catering staff
• Treat suppliers fairly
• Improve data collection and measurement of
  performance

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• Assured Food Produce (Little Red Tractor)
• The assurance scheme covers 6 sectors pigs,
  cattle and sheep, chickens, dairy, fruit,
  vegetables salads and harvestable crops
• 80 of food produced in UK covered by scheme
• 450 independent experts carry out 60,000
  inspections a year
• Covers all areas of production e.g.
• Animal welfare, use of veterinary medicines,
  waste, minimising risk of pollution, worker
  hygiene etc

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• LEAF (Linking Environment And Farming)
• LEAF is committed to a viable agriculture which
  is environmentally and socially acceptable and
  ensures the continuity and enhancing the fabric
  and wildlife of the British countryside for
  future generations.
• LEAF farmers use integrated farm management (IFM)
  systems to provide a commonsense and realistic
  way forward for farmers and producers food that
  is wholesome and affordable.

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• Organic
• Is Organic the most sustainable way to produce
  food?
• Only 1 of farmers in Yorkshire and Humber are
  registered organic.
• A high percentage of organic produce is imported
• Is organic something to aim for in the future

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• Transportation
• Large amounts of resource and cost are used to
  transport food to your catering establishments
  food miles
• Can you change practices to reduce this
• Look to combine product lines
• Break contracts down
• Separate supply from distribution

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• Procurement mapping study case studies
• 11 distribution case studies looked at round
  Country, for example
• Establishment sub-regional hub in Kirklees
• Reduction in lorry kilometres p.a. 397,000 - 50
• Reduction of total vehicle operating costs p.a.
  270,000 - 45
• Reduction in CO2 69 tonnes p.a. 18

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• How to change
• Educational Contract Services (ECS), Bradford,
  looked at procurement procedure
• Formed steering group of ECS, Grassroots Food
  Network, University of Bradford, National Farmers
  Union, Government Office Yorkshire and the Humber
• Secured a small pot of money from Defra
• Looked at procurement procedure of ECS
• Asked local suppliers what why they did not
  tender
• What information would they like to see in a
  tender document
• Developed an action plan to take forward
  recommendations

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• ECS continued
• Steering group developed 2nd project
• Looked at seasonality of supply and seasonal
  menus
• Looked at seasonal variation in price
• Looked at cost of fresh against frozen
• Arrange open day for potential supplier to talk
  to ECS and see round facilities
• ECS is committed to taking this agenda forward
  and are making continuous small steps

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• The Way Forward
• You as procurers are in the driving seat !!
• A chain and only be pulled and not pushed
• Know what you want and tell your
  suppliers/potential suppliers
• Ask suppliers where produce is produced and to
  what standards
• Do not accept NO for an answer
• Build a relationship with suppliers and allow
  information to flow both ways

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• Contact details
• Email ians_at_yecyas.co.uk
• Phone [phone]
• Defra procurement website
• http//www.defra.gov.uk/farm/sustain/procurement/i
  ndex.htm

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• Any Questions?