National food and drink policy
Download
1 / 14

National Food and Drink Policy - PowerPoint PPT Presentation


  • 156 Views
  • Uploaded on

WALKING the TALK Getting Government Right. National Food and Drink Policy. Robin Gourlay National Food & Drink Leadership Forum Public Sector Food Procurement. THE OVERARCHING VISION.

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about ' National Food and Drink Policy' - erna


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
National food and drink policy

WALKING the TALK

Getting Government Right

National Food and Drink Policy

Robin Gourlay

National Food & Drink

Leadership Forum

Public Sector Food Procurement


THE OVERARCHING VISION

The vision for food in Scotland is that it should make the nation healthier, wealthier and smarter with production making communities stronger and consumption respecting the local and global environment

  • A HEALTHIER SCOTLAND

  • By changing individual behaviour and the freshness of food on offer in

  • institutions and the catering sector;

  • Supporting Scottish food manufacturers and retailers;

  • Better access to affordable, safe, healthy and fresh seasonal food.

  • WEALTHIER AND FAIRER

  • From the sustainable economic growth of the food industry through greater co-operation and collaboration from primary production to final market.

  • SAFER AND STRONGER

  • Will result from a thriving food industry.

  • GREENER SCOTLAND

  • By reducing the environmental impact of food and drink production, through reduced emissions.

  • SMARTERAn innovative food industry, with consumers that are better informed about where their food comes from, how it was grown and the wider health, environmental, social and economic benefits of the choices they make.


Food Policy Development

The WORKSTREAMS

Increasing Sustainable Economic Growth of the food and drink industry

Food Education - supporting consumers & the food and drink industry to make healthier and more environmentally sustainable choices.

Celebrating and Enhancing Scotland's Reputation as a ‘Land of Food and Drink’.

‘Walking the talk’ - getting Government right.

Access, Affordability, and Security in relation to food.


Public Sector Food Procurement

KEY OBJECTIVES

Terms of Reference

‘Helping public sector food procurement in Scotland become an exemplar for ‘sustainable economic growth in terms of quality, health and wellbeing, affordability and sustainability’.

Key Objectives

That Public Sector Organisations should in the future make greater use of ‘Sustainable Food Procurement - Guidance for Public Purchasers’ .

To promote increased understanding in the public sector of Scottish Government policies and their impact on food procurement including in the delivery of catering services.

That there is an increased awareness in the private sector of public procurement processes.


Public sector food procurement due diligence and an ethic of care
Public Sector Food ProcurementDue Diligence and an Ethic of CARE

  • A Social, Cultural and Educational Matter

  • Food is Economically Important to Scotland

  • It should be Valued Differently from other Products

  • Good Food is about the Preservation of Human Health

  • Local Food is about Preservation of Natural Resources

  • Within Food Procurement is a Multiple Dividend:

    Health, Education, Rural Economy and Food Security

    It is in fact a ‘litmus test of the public sectors commitment to Sustainable Development’ ProfessorKevin Morgan, University of Cardiff.


Public sector food procurement facing up to key challenges
Public Sector Food ProcurementFACING UP to KEYCHALLENGES

Challenges for the Public and Private Sectors

  • The Ability Of The Public & Private Sectors to Implement a Sustainable Public Food Strategy through Procurement.

    Increase tenders from small and local producers

  • The Ability and Skill Level of Catering & Procurement Staff to Deliver Affordable Local Food within Budget.

    And account for the environmental impacts of production and supply

  • The Experience and Capacity of Producers to Meet Public

    Food Needs.

    To raise production and process standards

    Increase capacity of small and local suppliers to meet demand

  • The Government’s Role in Promoting the Consumption Of Sustainable Food

    To increase consumption of healthy and nutritious food


Public Sector Food ProcurementFACING UP to KEYCHALLENGES

  • SUSTAINABILITY & CLIMATE CHANGE

  • The Imperative for Change, 2012 -2050 Targets

  • Carbon Reduction and GHG Targets

  • PUBLIC HEALTH

  • The need to coordinate Public Health and

  • Sustainable Development Objectives

  • The Cost to the NHS of Diet Related Disease £4 Billion

  • Scotland Leading the World in Obesity

  • FOOD PRODUCTION

  • The need to resolve the Imbalance between

  • Food Production, Supply Chain, Capacity and Consumption

  • Food devalued in Cultural and Financial Terms

  • The Cost of Sustainably Produced Food is generally higher

  • PUBLIC ATTITUDES TO FOOD

  • The ‘VALUE OF FOOD’

  • Availability of Unhealthy Foods & Preference for High Fat and Sugar Foods. Low Cost Catering culture.


The current landscape some fundamentals
The CURRENT LANDSCAPESome Fundamentals

  • The Public Sector operates within tight budgets

  • It’s procurement is governed by legislation, and

  • This is a competitive process

  • Producers are put off by complexities, and

  • There is a need for producers to scale-up capacity and distribution

  • The Public Sector spend on Food is £ 129 Million

  • £ 129 Million represents only 1 % of The Food, Catering & Retail Market

  • This is not sufficient to dictate to the market

  • 34% of the current spend is on Scottish Produce, with

  • Almost 100% of Milk and Dairy being Scottish, and

  • Almost 90% of Meat Poultry and Fish


Public Sector Food ProcurementSOME CURRENT EXAMPLES

  • ARGYLL & BUTE COUNCIL

  • CELTIC FOOTBALL CLUB

  • EAST AYRSHIRE COUNCIL

  • EDINBURGH UNIVERSITY

  • HIGHLAND COUNCIL

  • NORTH AYRSHIRE COUNCIL

  • PERTH AND KINROSS

  • SHETLAND ISLES COUNCIL

  • WESTERN ISLES COUNCIL

  • ABERDEENSHIRE & CITY COUNCILS

  • NEW SCOTTISH GOVERNMENT CONTRACT

  • NHS & SCOTTISH PRISON SERVICE?


A Mandate for Change

THE POLICY DRIVERS

SCOTTISH GOVERNMENT GUIDANCE 2004 & REVISION

Sustainability & Quality in the Procurement of Food in Catering

RECENT PROCUREMENT GUIDANCE and POLICY

McClelland and the Public Procurement Reform Programme

CHOOSING OUR FUTURE & CLIMATE CHANGE ACT

Scotland’s Sustainable Development Strategy

SCHOOLS ( HEALTH PROMOTION & NUTRITION) ACT

HUNGRY For SUCCESS - A Whole School Approach to School meals

FOOD IN HOSPITALS

National Catering and Nutrition Specification for Food and Fluid Provision in Hospitals in Scotland

THE POWER of WELL BEING

To Benefit the Community

COMMUNITY HEALTH PARTNERSHIPS& PLANNING

A local focus on Health, Education, Economic Development and Environment

SCOTTISH DIET ACTION PLAN & REVIEW

Development of Public Health Policy


The impact independent research adas for the scottish executive
THE IMPACTIndependent Research ADAS for the Scottish Executive

  • PARENTS

    95% support because it keeps money in the community

    80% better for the environment

    77% a good use of the public purse

  • PUPILS

    88% say they like fresher food

    67% and think that meals taste better

    91% say it’s better for the environment

  • CATERING STAFF

    Appreciate working with quality produce & local suppliers

  • TEACHERS

    Positive about educational benefits and quality

  • PRODUCERS

    79% welcome the opportunity

    Pride in Community Involvement & secure contracts


Getting the government right the broad recommendations
‘Getting the Government Right’The Broad RECOMMENDATIONS

LEADERSHIP

  • Create opportunities to build confidence and share experience

  • Identify barriers for greater participation

  • Disseminate achievable solutions and recommendations

  • Clarify why sustainable procurement is important

    KNOWLEDGE

  • Identify & recommend strategies to address knowledge and skills gaps

  • How to use EU Procurement Legislation to advantage

  • Recognise the link with Food & Achieving Carbon Reduction/ GHG Targets

  • Consider SME’s lack of tendering competencies

  • Supporting local doesn't mean opposing exports or indeed imports

    CAPACITY

  • Consider different models for urban and rural supply chains

  • Consider how to reduce bureaucracy, build confidence, and provide accessible information - tenders & procurement – producers and procurers

  • Implement Strategies to encourage SMEs to Invest

    ‘The most important vehicle for a sustainable meals service is a creative procurement policy which takes a holistic view of the food chain’.


40 recommendations summary
40 RECOMMENDATIONSSummary

LEGISLATIVE

  • Revise Guidance ‘Integrating Sustainable Development into the Procurement of Catering Services. Should it be mandatory? Can it be incentivised?

  • Can we reference sustainable food procurement in supplementary guidance to the Climate Change Act?

    POLICY MATTERS

  • Exploit the benefits explained in the McClelland Report for ‘local’ procurement and collaborative procurement

  • Should sustainable food procurement be adopted as a specific Corporate Objective of public sector organisations?

  • Is it possible to monitor the place of origin of food in public sector contracts?

    FINANCIAL GOVERNANCE

  • Examine the relationship between cost, whole life cost and public sector budgets

    GOOD PRACTICE & INNOVATION

  • Engage with SMEs through improved access to tenders, quality assurance schemes, appropriate contracts, training and toolkits. Drafting of good practice guidance.

  • Value PGI and PGO produce where possible and utilise the scope of EU Regulation

  • Address, SME tendering skills, competitiveness, capacity and distribution

  • Engage with Producers, the Foodservice sector and Distributor organisations

  • The Value of Social Enterprises

  • Develop awareness, education and confidence in the ‘value of food’.

    .


ROBIN GOURLAYFood & Drink Leadership Forum

Public Sector Food Procurement

Tel: 01563 576089email: [email protected]


ad