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
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.
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’.
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.
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.
Challenges for the Public and Private Sectors
Increase tenders from small and local producers
And account for the environmental impacts of production and supply
To raise production and process standards
Increase capacity of small and local suppliers to meet demand
To increase consumption of healthy and nutritious food
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
95% support because it keeps money in the community
80% better for the environment
77% a good use of the public purse
88% say they like fresher food
67% and think that meals taste better
91% say it’s better for the environment
Appreciate working with quality produce & local suppliers
Positive about educational benefits and quality
79% welcome the opportunity
Pride in Community Involvement & secure contracts
‘The most important vehicle for a sustainable meals service is a creative procurement policy which takes a holistic view of the food chain’.
GOOD PRACTICE & INNOVATION