1. Food for Life Innovation Edinburgh Copenhagen

2. Food for Life: Edinburgh Pilot • 3 year pilot by NHS Lothian, University of Edinburgh, and City of Edinburgh Council • Steering group also includes Soil Association Scotland, Nourish, Transition Towns • To use the Food for Life Catering Mark to make stepwise changes in catering outlets • To assess the impact

3. Key tasks: • Support caterers and procurers to plan and implement necessary changes and to engage audiences across the organisations • Work with supply chain • Plan and manage evaluation, & dissemination • Work with steering group and report to funders • Provide comms & marketing using expertise in team

4. Edinburgh Pilot • Part of bigger picture • Allows for extra evaluation and more resource • Replicable

5. Pilot Sites NHS Lothian: St John’s Hospital University of Edinburgh: Pollock Halls CEC: Currie High School, Buckstone Primary School & Clovenstone Care Home

6. St John’s Hospital • Feeds staff, patients and visitors around 500k meals/year • Diversity of needs • Large number of groups to engage • Specific nutritional requirements

7. University of Edinburgh • Pollock Halls • 2000 Students (eat twice per day) • Lots of local produce already. • Near Bronze…

8. City of Edinburgh Council • Schools – holistic approach • Care home – pushing boundaries • Sub group of relevant people set up – procurement, sustainability, cooks, nutritionists, etc.

9. Influencing our stakeholders • Develop supply chain for local, seasonal and organic products • Develop training, comms & marketing

10. Lettuce in the Highlands

11. Copenhagen Copenhagen House of Food set up in 2007 by City of Copenhagen to improve public sector meals – sustainable, healthy and joyful public food culture Target of 90% organic food served in public sector

12. Learning from Copenhagen • Target of 90% organic food in public sector: part of policy for Copenhagen to become ‘Eco Metropolis’ of the world by 2015 • 75% public sector food is currently organic including schools, nurseries & care homes • Approx. 60,000 meals/day from 900 kitchens • http://bit.ly/Eco-MetropolisCopenhagen

13. How they do it • Political support • City of Copenhagen taking responsibility & setting targets for improving public sector food • Copenhagen House of Food training for public sector kitchen staff • Conversion Vs substitution: investment in changing culture in kitchens and at the table Vs business as usual which results in on-going costs • Less meat; using the whole carcass; much more veg & grains • Reducing food waste pays for organic food

14. Benefits so far • New national target of 60% organic by 2020 • New market opportunities for suppliers: organic foodservice sales expected to increase by 20% in 2012 • Increased job satisfaction • All new-build schools now have kitchen & dining facilities • Increased school meal uptake • Improved health and wellbeing for recipients e.g. reduced use of medication in nursing homes • Cleaner drinking water in Copenhagen • All done within budgets!

15. Get in touch… Name: Joe Hind Job title: Food for Life Scotland Supply Chain Manager T: 0791 767 1738 E: jhind@soilassociation.org www.soilassociation.org/scotland SoilAssocScot