These roles were identified as needed, each with implications for training...

Catering and procurement service:

· Training procurement staff about sustainability

· Training catering staff about nutrition, cooking, customer care

· Skills escalator for catering staff

· Use of local labour for catering

· Monitoring and reducing energy and water use and waste in kitchens

· Recycling and reusing packaging waste

· Test the market with pilot contracts for local/organic items that do not carry a price premium

· Contract specifications

· Food budgets

· Food service should be customer focused

· Food service should not be a cost. It can be profitable

· Vending machine content