Sustainable Food Strategy

1. Sustainable Food Strategy

2. Introduction The twin imperatives of climate change and peak oil have led the government to set a target of reducing carbon emissions by 80% by 2050 (34% by 2020) If we are to take this seriously, everything must change, and change fast. But how? There is already a UK plan, a London plan, and even an Ealing plan (Food Matters 2002. All of what we are about to say has been known for nearly a decade) We don�t want to produce another plan. So this document makes a case for action, then discusses the things we can do, now, at a community level, and which can be scaled up quickly. Note: this presentation explores sustainable food. This is very much connected to healthy food, but we are not talking about getting people to eat more healthily here (though that will be a by-product)

3. Contents Strategic framework The case for a new food system Food madness A sustainable food system Food in Ealing What other councils are doing Getting a food strategy rolling Afterword: a story of the future

4. Strategic Framework

5. Strategic Framework At all levels of UK governance �national, regional and local � there are active discussions about what food security means and how it should or could be delivered. No food policy will deliver what is needed in the twenty-first century unless it re-shapes food systems in line with sustainable development goals. The Sustainable Development Commission�s 2009 report on Food Security & Sustainability recommends that the UK Government adopts a new definition of food security in terms of genuinely sustainable food systems, where the core goal is to feed everyone sustainably, equitably and healthily; which addresses needs for availability, affordability and accessibility; which is diverse, ecologically-sound and resilient; and which builds the capabilities and skills necessary for future generations. The Cabinet Office�s Food Policy Report includes food security and states that carbon reduction and health will be priorities ahead (Food Matters: Towards a strategy for the 21st century, 2008)

6. Strategic Framework The government�s vision for the food system is More sustainable � economically, socially and environmentally. To secure fair prices, choice, access to food and food security through open and competitive markets; Continuous improvement in the safety of food; A further transition to healthier diets Mayor (Ken)�s Food Strategy (May 2006) sets out how � through the co-operation of all those involved � we can enhance our health, increase our pleasure from eating and dining, enrich further our experience of London�s cultural diversity, and ensure a more sustainable future. It also outlines significant challenges such as obesity and diet-related illnesses, access to affordable & nutritious food etc. It seeks ways to support local, regional and organic producers, and help connect them to London markets and consumers, ensuring a safe and secure supply of food, and reducing London�s ecological footprint. The overall objective is to ensure London has a food system that is consistent with the Mayor�s objective that London should be a world-class, sustainable city.

7. The Case for a New Food System

8. Agriculture and Environmental Costs Studies have put environmental benefits from agriculture (in the UK) in the range of �600-900m per year, and damages at �1-1.5bn (from the effects of emissions, water pollution and impacts on biodiversity). Agriculture currently has a number of negative environmental impacts. For example, it makes a significant contribution to total UK emissions of greenhouse gases, accounting for 30% of CO2 emissions, 40% of methane emissions, and 83% of ammonia emissions. Agriculture represents a significant, but declining, proportion of Category 1 and 2 water pollution incidents in UK rivers (the most serious categories) � in 2003 it accounted for 13% of incidents, compared to 18% in 2001. In Britain we have lost 97% of our fruit and vegetable varieties since 1900. Globally, 75% of the genetic diversity of crop plants was lost in the last century.

9. Food Miles Food is travelling much further � between 1978-1999 �Food Miles� increased by 50% and now some 40% of all freight is related to food. 29% of the vegetables and 89% of the fruit we eat, for example, are imported. Food road haulage within the UK accounts for 2.5% of the UK�s total CO2 emissions. Although relatively small alongside the emissions from agriculture (7.5-12%) this is one of the few components of the food system where CO2 emissions are projected to increase.

10. Petroleum Addiction It takes 10 oil calories to produce 1 calorie of food. Food accounts for twice as many greenhouse emissions as driving Agri-food products now account for 28% of all freight transport in the UK (up from 25% in the 1980s). The amount of freight carried in the UK is some 1580 million tonnes (up by 23% in 20 years), which is carried some 149 billion km (up by 65% over 20 years). So freight, including food, is traveling further on UK roads.

11. The (Real) Cost of Meat Livestock accounts for 18% of man made greenhouse gas, 9% of all CO2, 35-40% of methane & 65% of nitrous fertilisers. Global meat consumption was 233 million tonnes in 2000: by 2050 it is estimated to be 465 million tonnes Red meat emits 2.5 times as much greenhouse gas as chicken or fish. It takes 2.3 kilos of grain to produce a kilo of chicken, 5.9 kilos of grain for a kilo of pork, 13 kilos of grain + 30 kilos of forage for a kilo of beef. Beef cattle produce methane and their manure releases nitrous oxide. Methane remains in the atmosphere 9 -15 times longer than CO2 and traps heat 21 times as effectively as CO2 A Swedish study compared four different meals with the same energy and protein contents in terms of their GHG emissions. It found life-cycle emissions ranging from 190g CO2 equivalent for a vegetarian meal with local ingredients to 1800g for a meal containing meat, with most ingredients imported.

12. Food Madness �To produce a small glass jar of strawberry yoghurt for sale in Stuttgart, strawberries were being transported from Poland to west Germany and then processed into jam to be sent to southern Germany. Yoghurt cultures came from northern Germany, corn and wheat flours from the Netherlands, sugar beet from east Germany, and the labels and aluminium covers for the jars were being made over 300km away. Only the glass jar and milk were produced locally�.to bring one lorry load of yoghurt pots to the south German distribution centre a theoretical lorry must be moved a total of 1005km, using some 4,000 litres of diesel fuel�. (Lobstein 2001) A 34.5 grm packet of crisps accounts for 75 grms of Co2 eq. (New Statesman)

13. Food Madness Some food miles arise from an extraordinary food swap between the UK and the continent. Each year, some 12.2 million tonnes of food are imported, and 7.4 million tonnes exported. Some produce is simply swapped. Each year: 0.48 million tonnes of pork is imported, and 0.21 million tonnes is exported 0.41 million tonnes of milk is exported, and 0.43 million tonnes is exported Some 130,000 sheep are exported and 120,000 are imported About 800 million people in the world are hungry. About a billion are overweight. Both are linked by the chains of production that bring food to our plates

14. Food Madness One third of the food we buy in the UK (6.7 million tonnes) is thrown away (Source: Waste and Resources Action Programme (WRAP) 2008) . Tristram Stuart has estimated that once growing inefficiencies due to Supermarket buying policies are factored in, about 50% of food produced in the UK is wasted Our insatiable desire for fish has pushed ecosystems to the point of collapse Because supermarket fruit has to be picked long before it is ripe, often it rots before it is ripe (we have all experienced grapes the bottom half of which have rotted)

15. Food in Ealing

16. Food in Ealing Uniquely blessed in terms of green space - 863 Hectares of green space (?) excluding gardens History of Orchards, wheatfields Queen of the Suburbs / unique vision of Victorian planners

17. History In the 19th century much of the land from the Uxbridge Road south to Windmill Road, east to Northfield Avenue and west to Boston Road was given over to market gardens and orchards. Along with a few streets named after varieties of apples, almost the last remaining evidence of this is old Steel's Fruit Packing Warehouse on the corner of Northfield Road and Northcroft Road. The basic look of this old fruit warehouse has changed surprisingly little over time On the eastern boundary of these market gardens and orchards were allotments which date back to the year of the Poor relief Act of 1832, when the area called Ealing Dean Common (then both sides of Northfield Avenue) was given to the poor of West Ealing by the Bishop of London. There are still allotments on the eastern side of Northfield Avenue, but the ones to the west were built on in the early 1980s.

18. Inspirations

19. The Goods Shed The Goods Shed opened in August 2002 as the first full-time farmers market in the UK. Originally an industrial railway depot bringing coal into the city, laid derelict for twenty years, the Goods Shed now brings edible goods to Canterbury directly from the surrounding region. This gives the producers a larger slice of the selling price of their product as well as providing consumers with an insight into food production. The first step was to amalgamate the vegetable and fruit farmers into a co-operative where they can still set their own prices but split costs on the manning of the stall. Today the Goods Shed includes a restaurant with a daily menu sourced from the market, an onsite butcher, bakery, smokery and brewery. It also now supports a range of independent stalls.

20. Hospital Food Project The Soil Association and London Food Link�s Hospital Food Project is a two-year project aiming to increase the proportion of local and/or organic food to 10% of the catering provision of four London NHS hospitals. These are St.George�s in Tooting, Ealing General, The South London and Maudsley in Kent and The Royal Brompton and Harefield in Chelsea. This will help to promote health by providing fresher and more nutritious food for patients, staff and visitors, and will help support local communities by keeping money and jobs in the local food and farming sector. In Cornwall, the local health trust found that when they served fresh food, sourced locally, people got better quicker (source BBC Radio 4)

21. Von Thunen�s Model of Land Use (*)(*)

22. Michael Pollan �Eat food. Not too much. Mostly plants.� In his writing, Michael Pollan demonstrates that humans used to know how to eat well, but the balanced dietary lessons that were once passed down through the generations have become confused by food industry marketers, nutritional scientists and food journalists. �Edible food-like substances� are often packaged with labels bearing health claims that are false or misleading , and an obsession with nutrition is, paradoxically, ruining our health.

23. Towards a Strategy

24. �A Vision� To make Ealing as self-sufficient / resilient as possible with regard to food To grow and eat as much healthy, seasonal food as we can To set the standard as the premier green urban space in the UK

25. What Other Councils are Doing Totnes has decided it will be the �nut tree capital� of the UK and is busy planting edible nuts around the twon Manchester has an extensive tree planting programme Waltham Forest has banned fast food outlets from opening within 400m of schools or parks

26. Ealing Transition Initiatives New land for growing / community gardens Advice for new growers Local composting / energy from food waste Local food directory Local food distribution Food policy (this) Scaling up WEN abundance project

27. A Strategy

28. (Really) Buying Locally Rationale Procurement from, and promotion of local, sustainable suppliers, can help to generate economic prosperity and benefit the environment.

29. Create New Distribution Channels Action Identify & support successful food access projects Include food access issues within Local Development Plans, and respect the importance of town centres in providing sustainable access Consider pilot projects integrating major retailers with local food provision & regeneration plans

30. Scaling Up

31. Redefine �Planning� Rationale The imperatives of climate change, peak oil, resource depletion etc mean we must re-imagine our food system, our transport system, the way we generate energy etc From that point of view �Planning� has never been more important and needs to be redefined � away from urban �development� to planning a sustainable future

32. Get People Growing Rationale Growing food in cities is a no-brainer It provides regular outdoor activity, improving health It gives people the opportunity to develop new skills, and helps them to understand why they should eat fresh food It creates a sense of community, and encourages different generations to talk to each other

33. Scaling Up

35. Become a Grower Action Set up a pilot growing scheme, with a small number of paid growers Work with e.g. Osterley park (400 acres available!) to set up an urban farm / CSA initiative Identify green spaces that could be utilised for food production

36. Face up to Waste Action Zero tolerance on domestic & commercial food waste In the medium term, �close� Ealing: stop food waste from leaving. Provide our own energy from anaerobic digestion Instigate community composting / local compost champions

37. Scaling Up

39. Capture the Public Imagination Action Raise the profile of growing (Help us run/ introduce / fund etc) high profile events e.g. an Apple Day, featuring dozens of rarer varieties from around the UK Be seen planting trees etc. Planting trees is symbolic and an act of faith in the future

41. Other ? A local food harvest festival A fruit & veg market in central Ealing / promote & work with farmers market in W Ealing Cookery skills sharing Initiate Ealing Food awards Increase the number of school farm visits Improve consumers� awareness of the range and diversity of local retail options open to them Run a healthy, sustainable cooking and eating communications campaign such as at The Ealing Summer/Jazz Festival Provide support for local independent cafes and restaurants

42. Afterword: a Story of the Future

43. Cultural Change The most creative and inspiring of food growing initiatives, whether bottom-up or top-down, cannot succeed in the long term because they cannot be vested with what most people don't have enough of - time. Food growing isn't something you simply tack onto an already full life which is afflicted with seemingly terminal 'busyitis'. For all but a dedicated few, the best food growing initiatives going will only ever have limited success. Food growing requires us to give up doing some things and start doing others. It requires an honest appraisal of the way in which many of us live, and the courage to think we might just be able to 'do' life a little bit better than we are doing. Food growing involves looking carefully at our highly consuming, resource-depleting lives, and seeing something better on the horizon.

44. Gardening in 2027 By John Walker (From �Transition Culture�) It was quite some autumn. The United Nations Environment Programme released their �Global Environment Outlook 4�, which contained such sobering phrases as: �Much of the �natural� capital upon which so much of human well-being and economic activity depends � water, land, the air and atmosphere, biodiversity and marine resources � continue their seemingly inexorable decline.� Our greenhouse gas emissions from fossil fuel burning were rising faster than climate scientists had predicted; �food miles� were clocking up rapidly; some forest fires caused by climate change were adding more carbon to the atmosphere than transport; more species than ever faced extinction; green groups were fighting for a watertight climate change bill; and my auntie�s �Bramley� apple started flowering in October.

45. And even though scientific studies showed that organically produced food is without doubt more nutritious and healthier, organic gardening still got a drubbing from the pro-chemical lobby. There were also ecologically driven political rumblings. Plans for a �bin tax�, where households would be charged for the amount of waste they threw out, was raising the political temperature. I still have the yellowing newspaper cuttings from that gloom-laden autumn of 2007. But now, 20 years on, things are very different. The spring of 2028 will be a special one; there will be more �homegrows�, as we�re affectionately known, than ever before. I�ve been one for over ten years. A few folk still refer to us as �gardening cheats�, or accuse us of being on state gardening �benefits�, but their voice is dying as more and more people start growing some of their own food. So what is a homegrow? In a nutshell, it�s someone who is rewarded, via the personal tax system, for growing food in their garden, or on their allotment. It all grew up, or rather blew up, after the disastrous introduction of the bin tax in 2010; people simply revolted and dumped their rubbish in the streets. It was the year fly-tipping came to town.

46. We�d had enough of �negative� taxes. It took a bunch of rapidly greening politicians to realise that punitive taxation aimed at mitigating environmental meltdown wasn�t half as effective as persuading people, with the help of a real financial incentive, to do something about it in their own gardens. The Green Party laid the foundations of what became the Home Growing Act, which was included in the King�s Speech of 2018. No British monarch has ever looked quite so chuffed at seeing his own personal passion enter the statute book. The Act changed the face of gardening. At its core was a determination to get everyone growing organically, whether they wanted to homegrow or not. This long-overdue legislation banned the last few garden chemicals, outlawed patio heaters, taught children from the age of five how to grow food, and gave every adult citizen the legal right to a piece of land on which to grow their own. The wizened pro-chemical gardening spinmeisters soon came to be treated with the same derision as the few remaining climate change deniers.

47. New and greener planning laws guaranteed that as new homes were built, new allotment sites � sexed up a bit and called �growplots� � were automatically created in tandem. They must be reachable within half an hour on foot, or by bicycle or public transport. Where space allows, new homes now have to include a realistic growing area � a far cry from the �postage stamp� plots seen at the start of the century. Homes with larger gardens, provided they are used to grow food, attract a �growback� payment � a hefty tax refund � plus a �growgrant� toward the purchase of things like fruit trees. Some incredible things followed, like the discovery that within every few streets in every town in the land, there was an established organic garden. Mine was one of them. These became �growcentres� for the first generation of homegrows, and people around the corner, who these new gardeners had never met before, suddenly became their mentors and friends. Finding the time for teaching and mentoring wasn�t a problem; the Act freed up those with organic gardening experience so they could teach others, through a combination of tax breaks and government-sponsored sabbaticals. Revenue from the envirotax escalator, charged on the most polluting forms of transport like air travel, was used to begin building truly local and sustainable food webs.

48. I now only �work� three days a week, and I homegrow for the other two. I don�t get �paid� for being a homegrow; it isn�t like having a second job. How it works is that by growing vegetables, fruit and herbs in my garden, as opposed to mostly ornamentals, I�m entitled to a substantial tax break. This allows me to work for three days and still earn a comfortable living, by keeping more of the money I earn. The more space you dedicate to growing food (walls and fences count, too), the more self-sufficient you become � and the higher the tax break. There�s a catch, but it�s a welcome one. My area homegrow assessor calls every few weeks to see how I�m doing. She brings news from the local grownetwork, asks how my mentorees are doing, makes sure I�m hitting my composting targets (all food packaging is now compostable), does a beneficial insect count, and checks that the productive area of my garden tallies with what it says on my tax return.

49. Back in 2007, talk of �green taxes� was about taking more of our money in order to help �save the planet�. Twenty years on, some creative political thinking is empowering us, while doing something we love, to play a personal and direct part in slowing the climate change rollercoaster by cutting carbon in our own back gardens. It�s working. Carbon dioxide levels in the atmosphere are stabilising � though the future is still uncertain. Next spring, if we can still call it that (it�s November now, and I�ve already got tadpoles again), I�ll be taking part in a pilot project to trial the feasibility of bringing other people�s gardens into the homegrow scheme. Some belong to those who simply don�t have the time or the inclination to homegrow, others to elderly folk whose digging days are over. The eventual aim is to get all gardens and allotments into homegrow, so as much growing space as possible becomes as productive as possible, as close as possible to where the resulting food will be eaten. Who knows, with all that extra gardening to be done, I might only need to �work� two days a week. The rest of the time I�ll be growing from home.

50. Appendices

51. Sustainable Food �sustainable food is food that meets the needs of the present without compromising the ability of future generations to meet their own needs�. Sustainable food is bought, consumed and prepared with as little impact on the environment as possible, for a fair price; makes a positive contribution to the local economy; is grown locally, in season, and fairly traded; and is grown according to audited criteria that includes the environment, ethical trading and animal welfare. Unsustainable food is likely to be: highly processed; transported long distances unnecessarily; grown in heated and or artificially lit greenhouses; grown or reared using chemicals unnecessarily; not likely to return a good livelihood for the people producing it,

52. The London Food Strategy The vision of the London Food Strategy is that by 2016, London�s residents, employees and visitors, together with public, private and voluntary sector organisations will: Take responsibility for the health, environmental, economic, social, cultural and security effects resulting from the food choices that they make, and their role in ensuring that food and farming are an integrated part of modern life Demonstrate respect for the many elements involved in the provision of their food, and respect fairly the environment, the people, the welfare of animals, the businesses and others involved in providing their food Be more conscious of the resources used in growing, processing, distributing, selling, preparing and disposing of their food, and be more engaged in minimising any negative impact arising from this resource use

53. London Strategy Raise awareness of the seasonal, local and quality aspects of food, and promote the concept of �slow food� b Engage employers to support a healthy work/life balance, ensuring adequate free time to prepare and eat healthy meals c Promote existing and support further London Food Events d Strengthen the food element at a range of annual London events Increase the provision of fresh fruit and milk at schools and Increase the coverage and take up of household composting schemes b Explore London-wide implementation of household kitchen waste collection schemes (following on from Proposal 25 in the Mayor�s Municipal Waste Management Strategy) c Support & expand existing kitchen/food waste collection schemes in London Continue to expand household recycling efforts re food packaging waste (cardboard, Tetra Pak, etc.)

54. Health White Paper Almost a third of all meals served by caterers in the UK are served in public sector funded institutions. The NHS alone provides over 300 million meals a year. National Audit Office, Choosing Health White Paper, Dept of Health, 2004.

55. National Diet Survey The National Diet and Nutrition Survey (2004) shows that people living on low incomes eat significantly less fruit and vegetables than people on higher incomes. This is attributed to several factors e.g. lack of cooking skills and knowledge; lack of storage and cooking facilities for fresh food; lack of money; reduced availability of fresh foods locally; reduced access to transport; and physical barriers to making regular journeys to shops.

56. Land Sharing Landshare and Spare Ground (www.spareground.co.uk) The Federation of City Farms and Community Gardens (www.farmgarden.org.uk) is working hard with DEFRA and the Department of Communities and Local Government on the development of "meanwhile" or temporary leases, and on the concept of a community managed land bank to help provide land for local food growing.

57. A Vision for London �In 2016, London�s residents, employees and visitors, together with public, private and voluntary sector organisations will: � take responsibility for the health, environmental, economic, social, cultural and security impacts resulting from the food choices that they make, and their role in ensuring that food and farming are an integrated part of modern life � demonstrate respect for all the many elements involved in the provision of their food, and respect fairly the environment, the people, the welfare of animals, the businesses and others involved in providing their food � be more conscious of the resources used in growing, processing, distributing, selling, preparing and disposing of their food, and be more engaged in minimising any negative impacts arising from this resource use � benefit from the results of this effort, such that all Londoners have ready access to an adequate, safe, nutritious and affordable diet that meets their health, cultural and other needs, and better protects the environments in which we live and those which we visit.�

58. Thus 8 stages� Primary Production Processing & Manufacturing Transport, Storage & Distribution Food Retail Purchasing food (The way in which Londoners, both individuals and organisations, buy and procure their food will be the principal means by which London contributes to a healthy and sustainable food and farming system in the UK) Food Preparation, Storage & Cooking (By 2016 many more Londoners will have the opportunity and the means to safely prepare and cook their own food) Eating & Consumption. (Londoners will have the confidence, awareness and understanding to eat healthily, and in ways that contribute to wider environmental and social goals) Disposal (London by 2016 will be taking far greater responsibility for its food-related waste, through waste reduction, recycling and composting, waste treatment and reducing food-related litter).

59. outline areas for action Ensuring commercial vibrancy. Securing consumer engagement. Levering the power of procurement. Developing regional links. Delivering healthy schools. Reducing waste

60. Significance of food in London: Environmental The food system has significant environmental impacts. At national level it accounts for 22 per cent of UK greenhouse gas emissions; the 2002 �City Limits� report estimated that food is responsible for 41 per cent of London�s �ecological footprint2�; while food preparation, storage and consumption account for between 10 and 20 per cent of the average household�s environmental impact. All told, it has been estimated that close to half of human impact on the environment is directly or indirectly related to the operation of the food system as a whole. Conversely, the potential for the food system to deliver environmental benefits is vast; whether it be the countryside stewardship role of farmers, efficiency improvements in the transportation of food or the influence that consumers could exert throughout the food chain by virtue of their purchasing choices.

61. Key policy linkages At national level, there are 5 principal considerations. 1 Health. The Choosing Health: Making healthy choices easier White Paper, together with its associated Food and Health Action Plan, and initiatives such as the �5 a Day� programme, the �School Fruit and Vegetable� scheme and ongoing efforts to ensure food safety and food hygiene. 2 Environment. Notably the new UK Strategy for Sustainable Development, the work of the UK Sustainable Development Commission, the national Waste Strategy and the work to implement the Kyoto protocol on climate change.

62. Food in London There are 70 street markets in London and they have a strong role in addressing food access for low income groups There are presently around 27 Farmers� Markets, operating or planned, in Greater London and generate spending of up to �3.9 million pa In London, 39% of London households (49% in inner London) have no car and there are concerns that the issue of food access may be more pronounced for such groups. Thirteen wards across three London boroughs have been identified as �food deserts� areas where there is no provision of healthy food. Food shopping in London accounts for 5% of all car mileage (an increase from 2% in 1996/98). There needs to be a robust, balanced and �healthy� diversity of food retailing, in terms of both size and type of ownership.

63. Cooking Research by IGD demonstrates that consumers who cook from scratch tend to be more interested in food, and place the greatest importance on food preparation and meals. Similarly, research by the Food Standards Agency finds that factors behind more interest in sustainable food & farming include the enjoyment people get from cooking, the time they spend cooking, and whether they use fresh/raw ingredients. Londoners need to be more aware of the environmental impact of storing, preparing and/or cooking food, and will have the knowledge and access to appliances that will allow them to be able to choose more environmentally friendly means of doing so.

64. Obesity 23.5% of women and 21% of men in the UK are now classified as obese (compared to 8% and 8% respectively in 1980). In London this is slightly lower (23% of women and 18% of men), but overall this still equates to 20.5% of London adults. A further third of London adults (37%) are classified overweight � 43% of men and 31% of women � which is once again slightly lower than the UK average (47% and 33% respectively). Across London the highest levels of obesity are found in South West and North East London. The NAO estimate costs of obesity to the NHS to be at least �0.5bn per year and costs to the wider economy to be �2bn a year. In 2003, obesity was implicated in about 4,000 deaths in London, including 600 from heart attacks, 450 from stroke and high blood pressure, and over 300 from cancers.

65. Centrepoint food action � cooking skills Centrepoint is a registered charity and a housing association, providing a whole range of accommodation and support for young, homeless people across Greater London. Their food action project is working to help Centrepoint users to access and maintain healthy, balanced diets, through the provision of practical and educational support in cooking workshops. The life skills and youth work services team have also started delivering workshops entitled �budgeting for food� � learning outcomes include being aware of the differences in prices between different types of shops, becoming aware of how to compare prices of different food items and learning practical ways to save money when grocery shopping.

66. Poss Further Sources Check London�s food sector GHG emissions 2008 Defra Food Sustainability 2005 Defra Public understanding of sustainable consumption 2007 Plus Sustain Public Sector Food procurement Furthermore, Defra have also recently developed the Public Sector Food Procurement Initiative which provides a range of tools and materials to procurement officers (www.defra.gov.uk/farm/sustain/procurement/index.htm). This