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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.

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

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. 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

    7. 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.

    8. 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


    10. 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

    11. 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

    12. ‘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’.

    13. 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’. .

    14. ROBIN GOURLAYFood & Drink Leadership Forum Public Sector Food Procurement Tel: 01563 576089email: