July 08 European Commission establishs a European Union-wide (£90m) scheme to provide free fruit and vegetables to school children.

Winter 07-08

Camden reports the progress of the toolkit for buying Food Sustainably

Designed to improve the sustainability of the meals on wheels service and to increase tendering opportunities for small and local food producers, this initiative is part of the Sustainable Procurement project funded by the London Centre of Excellence (LCE) and was developed with support from Sustain, the Government Office for London and procurement officers from several local authorities.

Food consumption has long been identified as having more impact on climate change than any other daily activity and it is estimated that local authorities in London alone, spend approximately 4 million per year on catering services. It is therefore no surprise that in 2005 food was recognised by the Sustainable Procurement Task Force as one of the top-ten priority areas to focus on in furthering sustainable development. Back in 2003 the Government introduced the Public Sector Food Procurement Initiative (PSFPI). It aimed to increase the public sectors ability to deliver sustainable food and farming and was used as the foundation for the toolkit developed by Camden.

The objectives of the PSFPI are reflected in the toolkit which includes specifications, tender evaluation criteria and key performance indicators designed to reduce the social and environmental impacts associated with the production, consumption and delivery of food. With this purpose in mind, the toolkit advocates the use of seasonal, organic, quality assured and fairly traded produce, as well as encouraging recyclable packaging, reducing vehicle emissions and optimising transport whilst taking account of the NACC nutritional guidelines.

For more information on the toolkit please visit the project website http://www.lcpe.gov.uk/sustainable/Default.asp

Hampshire project takes a fresh look at local produce

Getting more local produce on the menu at Hampshire's schools, hospitals and universities is a step closer thanks to a two year project by Hampshire County Council's Economic Development Office.

The project was launched to foster greater links between local producers and the public sector and reconnect people with the food chain. As the project comes to a close a large number of the farmers and producers who took part are reporting an increase in demand from the public sector.

The purpose of the project was also to identify barriers to sourcing locally and find possible workable solutions to overcoming these. It is one of many Rural Pathfinder projects, funded by Defra, the South East England Development Agency (SEEDA) and other partners.

A number of schemes and initiatives have taken place as a result of the project. For example, Southampton University have launched their new healthy, ethical, local and organic (HELO) canteen for students and staff, public sector food buyers have been taken to Hampshire farms to meet farmers, meetings have been held with senior Army representatives, who oversee food contracts, to discuss increasing local food on Mess menus, and a DVD has been produced for parents to promote school meals.

Hampshire County Council's Catering Service (HC3S), which supplies school meals for 444 primary and special schools and 29 secondary schools in the county, and is a great advocate of local produce, has just added local pork products to its menu. This is in addition to a growing range of locally sourced foods that have been gradually built up in the last few years, bringing the number of local producers supplying HC3S to 28. A list of their local suppliers can be found at: http://www3.hants.gov.uk/caterers/hc3s-food/hc3s-localsuppliers.htm

Food champions Hampshire Fare, which represents and promotes local producers of food, drink and craft based in the county, have overseen many of the activities carried out as part of this project. Hampshire Fare was invited to present at an International Food Procurement Workshop in London last February because the county is now nationally recognised as taking an innovative approach to reconnecting consumers and the food chain.

For a full copy of the report contact Frances Stokes on (01962) 845767 or email frances.stokes@hants.gov.uk

The project is entitled 'Public Sector Procurement of Local Food' and began in October 2005.

Call for Nutrition Trainers

Do you have experience delivering healthy eating and nutrition trainers? Are you looking for an exciting opportunity to use your training skills to really make a difference? If so then Greenwich Co-operative Development Agency need you!

They are looking for enthusiastic and professional trainers to help get kids, parents and school staff become passionate about cooking and healthy eating.

The Greenwich Co-operative Development Agency are recruiting experienced and qualified trainers to deliver a range of healthy eating and nutrition courses, including an OCN accredited course which has 48hrs of teaching and covers a comprehensive over of the important impact of diet on health, and the skills, confidence and ability to set up and run their own cookery clubs. Please call Claire or Mel on 020 8269 4880.

Patients leave hospital malnourished

The number of patients leaving hospital malnourished has almost doubled in a decade, with one in five now affected, experts from Glasgow University and the Institute of Human Nutrition said yesterday.

Writing in the British Medical Journal, Mike Lean, professor of human nutrition at Glasgow University comments, "Hospital food is still provided by caterers who lack validated training in nutrition." There is good evidence, Prof Lean said, that patients who receive good nutrition recover faster. This means that they can be discharged sooner and save the NHS money. All hospital trusts should have a specialist responsible for nutrition, and junior doctors should receive more training on the issue.

Hospital switches to healthy eating

FURNESS General Hospital has swapped sweets and fizzy drinks with healthier options in its vending machines.

The availability of healthier snacks is part of a new healthy eating code of practice introduced by the hospital's catering department.

In addition to the normal range of food, there will also be an adequate range of seasonal healthy food available in the staff and visitors' dining rooms in line with the healthy workforce guidance.

The catering department will be following guidance from the North West Food and Drink Task Force group, which includes providing fresh water in all dining rooms as well as ensuring all drink vending machines must provide one type of non-sugary carbonated item.

News from Heart of Mersey

The latest newsletter from Heart of Mersey is full of interesting and thought provoking stories related to food and health. The six hospitals involved with HoM have recently undertaken an audit of food policies and practices during which 1700 staff completed questionnaires.

One of the audit's key findings was to make healthier eating the attractive option by borrowing ideas from the private sector and making healthier options more appealing through better presentation. For more information about its contents contact angela.cockburn@heartofmersey.org.uk.

Prince urges NHS chief executives to serve 'healthy, seasonal, local and organic' hospital food

Senior NHS figures from across the UK recently met at a seminar in London attended by HRH Prince Charles to discuss hospital food and its importance with regard to the twin issues of the environment (including climate change) and human health (including obesity).

With climate change an urgent priority and obesity costing the NHS a huge proportion of its annual budget, the Prince vividly highlighted the manifold benefits of using local, organic, seasonal fresh produce; patients benefit from plentiful fruit and vegetables bought in season at prices the NHS can afford, British farmers benefit, food miles are reduced and waste and subsequent greenhouse gases are minimized.

Prince Charles challenged NHS hospital trust chief executives to improve the quality of hospital food, emphasizing: "We are what we eat. we go into hospital to get well, so what we eat must help, not hinder that process". The Prince urged the attendees to regroup in six months time to report progress.

The seminar, organised by Sustain and the Soil Association at the Royal Brompton hospital, South London was rounded off with a meal of seasonal, local and organic food that was also on the patients' menu that day.

New Covent Garden Market's Celebration of Local Food

"Surveys show that we are not anywhere near meeting the demand for local produce."

It was an early rise for hundreds of people, wanting to join the Celebration of Local Foods at London's premier wholesale market, New Covent Garden. 45 regional producers plus 10 food organisations displayed their wares, pitching to the capitals buyers and chefs. The event was a great start for the three year partnership between New Covent Garden Market and the South East Food Group Partnership to increase the volume of local and regional food into the capital through the wholesale market.

The project being launched under the banner of "Local to London" will focus on bringing together the entire supply chain, from regional producers to wholesale traders and distributors, buyers from both the public and private sectors, and chefs. Further events and activity are to follow this one, with a target to increase the proportion of local food in London by 15 per cent, in line with the London Food Strategy. Plans for an event in early October are already on the way.

For further information regarding the Local to London Project please contact Tom Beeston: 07957 357 201 or tom.beeston@cgma.gov.uk

Urban Agriculture in London

London Food Link are organising a conference looking at the potential for more urban agriculture in the capital. This event which is part of the London Festival of Architecture is set to take place on 30th June 2008 at City Hall. The day will focus on the question: how does London cater for the rising demand for space to grow food in the face of increasing pressure on land in the capital?

Through a series of presentations and discussions, we hope to move the agenda forward in London by looking at underutilised areas where there is potential for more food growing, and looking at different examples of existing food growing initiatives and training schemes. One focus for the day is the urban fringe and how commercial farming can be maintained.

This event follows recent work that London Food Link has been doing on urban agriculture. The end of March sees the release of a report on urban agriculture in the US, which draws parallels with the potential for more of this activity in London. For more information and to book a place at the event, please email londonfoodlink@sustainweb.org. More details will be available on www.londonfoodlink.org near the end of March.

Year of Food & Farming in London

"450 schools have signed up to British Potato Council 'Grow Your Own Potatoes' initiative"

Sue Haddleton joined Government Office for London in January as the Year of Food and Farming Project London Manager. Her challenge is to coordinate and take the project forward in London with 2,800 schools and 1.2 million children. The aspirations of the project are to promote healthy eating by giving children and young people direct experience of food, farming and the countryside through farm visits, growing and cooking activities.

YOFF has a website and Megamap www.yearoffoodandfarming.org.uk/london that currently has over 850 pledges of involvement.

Update from the Food for Life Partnership in London

"Food for Life Partnership schools .aim to offer local farmers secure markets for seasonal and sustainably-produced food".

The Food for Life Partnership (FFLP) is a network of schools and communities across England committed to transforming food culture. The Partnership, funded by the BIG Lottery, is led by the Soil Association together with the Focus on Food Campaign, Garden Organic and the Health Education Trust.

Our goal is to revolutionise school meals, reconnect young people with where their food comes from and inspire families to cook and grow food.

All schools are invited to join the Food for Life Partnership and work towards a Bronze, Silver or Gold Mark for good food culture. The Food for Life Partnership Mark is an action framework and award scheme to help schools and their communities transform their food culture. By winning these awards, schools will show that their school meals can be trusted and enjoyed, students are given the opportunity to cook and grow their own food and visit farms. Food for Life Partnership schools also value their catering staff and aim to offer local farmers secure markets for seasonal and sustainably-produced food.

If you are a parent, local farmer or food business, encourage your local school to enrol with the Food for Life Partnership today! Please visit our website to find out how you can get involved at www.foodforlife.org.uk or contact our Enquiry Line for more information on 0117 314 5180 or email fflp@foodforlife.org.uk.

Sustain launches web guide on 'How to Eat Well and Save the Planet!'

Sustain gets a lot of enquiries from individuals, organisations and food businesses, asking 'What is sustainable food?' In a new web-based guide, Sustain gives links to practical advice for anyone interested in buying and using more sustainable food - summarised in 'Seven principles of sustainable food'. Of course, new evidence is emerging all the time on how best to improve the sustainability of our complex food and farming system, so these principles are a work in progress. We would welcome your feedback on any useful material that we should include, or experience of putting the sustainable food principles into practice. We would also be very pleased if you or your organisation could make a link to Sustain's "Sustainable Food" web pages at: http://www.sustainweb.org/sustainablefood/

Fresh dough for sustainable food: new grant scheme for London sustainable food events

A new fund to promote sustainable food events in London has been launched by the London Development Agency and London Food Link. The £70,000 small grant scheme will provide an essential boost for organisations in London, to help them increase public awareness of sustainable food. The fund will help deliver the Mayor's Food Strategy Implementation Plan, published in September 2007, which aims to create a world class, sustainable, food system for Londoners right along the food chain from production to retail. Grants from £500 to £5000 will be available for a wide range of sustainable food events from helping restaurateurs to buy local organic produce to showcasing sustainable food at community events. The grants are also open to public sector organisations although they will require match funding. For more information contact charlie@sustainweb.org

New Covent Garden Market Open Day - 6 Feb 2008

On the 6th of February, farmers and growers from across the UK are being invited to attend a special Open day, Meet-the-Supplier and Share-to-Supply conference aimed at closing the gap between producers, farmers and growers and the wholesale market. The day will see a renewed drive for London based wholesale market, New Covent Garden Market, to source more produce from its surrounding regions and is part of a three year project between the Market Authority and the South East to get more local food on the capital's plates via wholesalers and catering distributors based at the market. The area around the capital used to be London's larder, but wholesalers often now buy produce from overseas.  Reasons for this include price, availability and presentation.  Now the demand for local and regional produce is rising and buyers often don't know where to source it from, the project aims to restore the link between growers and the London market.

Buy British food? No thanks, we're from the Government

Figures published show that only just over half of all food served in Whitehall and in public institutions, such as the NHS and prisons, is British. The rest is shipped or flown into the country. The detailed breakdown of the £1.8 billion a year spent on meat, poultry, vegetables, potatoes and fruit for civil servants and ministers across the Government - published for the first time by Hilary Benn, the Rural Affairs Secretary - shows that only 25 per cent of bacon bought across the Government is British. About 95 per cent of the apples bought by the NHS are imports while just one in ten fish served by the Foreign Office is from British waters or farms. Downing Street at present does not keep records of the origin of food served from its kitchens. However, there appears to be a gulf between the warm words spoken by ministers in support of British farmers and the food served on their plate. Mr Benn has personally telephoned supermarket bosses to urge them to back British farmers suffering from flooding, foot-and-mouth, bluetongue and a new threat from avian flu.  One of the most surprising findings in the figures is that only just over 40 per cent of apples, pears and plums served in Whitehall are British grown. Prisoners and staff in state-run prisons do not get British fruit at all, while in the NHS only 5 per cent of fruit is of British origin. Mr Benn said that he was committed to the Government's public sector food procurement initiative. But he made clear that there were strict EU regulations which prevented countries from favouring their own national suppliers.

Source: Times Online - November 2007 http://www.timesonline.co.uk/tol/news/politics/article2859658.ece

A bigger slice of the pie

Despite the Public Sector Food Procurement Initiative, local suppliers are still struggling to win government food contracts. The increasing popularity of farmers' markets and farm shops has shown there is a large appetite among the UK public for locally sourced British food. So it will come as a disappointment to many to find the ingredients in the shepherd's pie they tuck into in the office canteen have probably not come from the UK. In 2003, the government set out its Public Sector Food Procurement Initiative (PSFPI), which outlines plans to buy more sustainable food - one element of which is encouraging and supporting local suppliers to win government food contracts. But the plan has been criticised, most recently in the Conservative Party's Quality of Life report, for a lack of targets and no way of monitoring its success. So what is holding buyers back? The government argues EU public procurement rules prevent discrimination in favour of local or British suppliers - a "lazy man's excuse" according to the Tories. But there are ways to increase the chances of local suppliers winning business.  The NFU has drawn up a model clause, which allows buyers to seek guarantees of traceability or seasonality of food. Kenny adds that buyers should be asking for "sustainable" rather than "local" in tenders, allowing them to specify details such as the regularity and timeframe of deliveries, giving local suppliers an advantage.

Source: Supply Management - November 2007 http://www.supplymanagement.com/EDIT/Featured_articles_item.asp?id=17122

Food in hospitals 'unacceptable'

One in three hospital patients is unhappy with the quality of food they receive, a UK-wide survey suggests. A quarter of the 1,000 patients questioned by consumer charity Which? said they had to rely on relatives to bring them something edible. Patients described hot food being still frozen in the middle or completely congealed and stuck to the plate. The government said it expected health trusts to meet guidelines on NHS nutritional standards. Which? also surveyed 250 members of staff, 21% of whom admitted they would be unhappy to eat the food served to patients each day. One patient described the food as "repulsive". And others complained their dietary needs were not catered for, with poor vegetarian choices or a lack of knowledge about food allergies. Around 38% of patients said meal times did not match when they were able, or wanted, to eat. One woman said the meal in the evening was a pre-packaged sandwich which patients had to collect from the dining area, but no-one had told her when she was admitted, so there was nothing left for her to eat by the time she got there.

Earlier this year food critic Loyd Grossman, once drafted in to revamp NHS menus, accused ministers of failing to take hospital patients' nutrition seriously. Mr Grossman was asked to head the government's £40 million Better Hospital Food Programme seven years ago. He said there was no political commitment to improving hospital food. 

Source: BBC News - December 2007 http://news.bbc.co.uk/1/hi/health/7144557.stm

Exposed: Wales' filthy hospitals

Patients' health is being put at risk by grubby hospital kitchens, Wales on Sunday can reveal. In a special investigation, we have discovered how food safety standards were breached by hospitals more than 360 times in the past year. Using Freedom of Information legislation, we asked every one of Wales' 135 hospitals to hand over their most recent hygiene inspection reports for their kitchens.
And the results show how hardly any hospital escaped criticism.

Our catalogue of filth shows how some hospitals continued to serve up food to patients despite;

• A plague of cockroaches;
• Filthy floors
• and work surfaces;
• Extensive mould growth in kitchen areas;
• Grease dripping from ceilings; and
• A lack of proper measures to prevent high-risk foods from being stored safely.

The Welsh Assembly Government says it is committed to ensuring hospital kitchens maintain "high standards". But Shadow Health Minister Jonathan Morgan said he was outraged by the findings and called for drastic action. He said: "This is utterly disgraceful. "The bottom line is, how on earth can we expect people to keep hospital wards clean if they are not able to keep the kitchen clean? Vanessa Bourne from The Patients Association - a charity which campaigns for patient rights - said hospitals had an obligation to make sure patients didn't leave worse than when they arrived. She said: "If the environmental health officer is doing his duty to the local community, there is no reason why a hospital should be allowed to have standards that differ from the local takeaway.

Source: Wales on Sunday - December 2007
http://icwales.icnetwork.co.uk/news/wales-news/2007/12/16/exposed-wales-filthy-hospitals-91466-20255104/

Sodexho wins £26m hospital contract

Sodexho Healthcare has signed a five-year deal worth £26m in total turnover with Hillingdon Hospital NHS Trust. Under the terms of the £5.2m annual turnover contract, Sodexho will introduce a plated steam option for patient feeding in the new year as well as running staff and public restaurants at Hillingdon and Mount Vernon hospitals. The company will also provide the Trust, which has 2,500 staff and 440 beds, with cleaning and other domestic services. Sue Batty, head of estates and facilities at the Hillingdon Hospital NHS Trust, said: "I am delighted with the innovative approach bought with the proposal, and look forward to building a strong partnership." Last month Sodexho announced it had won its first Private Finance Initiative contract in Ireland as part of a €300m (£211m) project. The company has been awarded preferred bidder status as part of a consortium that will construct and run four secondary schools in the Republic. Sodexho will provide facilities management services at each site including caretaking, cleaning and grounds management.

Source: Caterer Search - December 2007
http://www.caterersearch.com/Articles/2007/12/07/317793/sodexho-wins-26m-hospital-contract.html

Organic shop takes on hospital Burger King

Considering good food is essential in keeping you healthy, a Burger King was always an unusual choice for in-hospital food store. But at Southampton General Hospital, the grapes are fighting back the gherkins following the opening of a new organic farm shop. The shop is the first of its kind in Europe and one of only a few farm shops in a hospital in the world. It will stock an amazing 400 different varieties of fruit and veg, according to local paper, the Daily Echo.

Greens and meat will come from Warborne Organic Farm in Boldre, near Lymington. Owner and farm manager George Heathcote said: "It's definitely a bold move but we have noticed the market becoming less and less niche." "It's a logical step for us. We've got a great production base but we need another outlet and rather than go to the high street, why not put it in the heart of human health?"

Heathcote said that in the first two-and-a-half hours of business, they took nearly £1,000. Here's hoping the hospital will see sense and shut down the unhealthy competition.

Source: Smart Planet - December 2007
http://www.smartplanet.com/news/food/10000334/organic-shop-takes-on-hospital-burger-king.htm

Union welcome for food move

The Ulster Farmers' Union has welcomed the agreement reached by Agriculture Minister Michelle Gildernew, Health Minister Michael McGimpsey and Education Minister Caitriona Ruane 'to investigate the mechanics of collaboration between our departments in terms of food procurement'. This announcement comes following their meeting, at which increasing the volume of locally produced foods offered through public sector catering facilities was discussed. For some time, the UFU has been calling for greater public procurement of local food and tabled it as one of its five, early initiatives for government. UFU President Kenneth Sharkey said; "This issue has been high on our agenda for a number of years and we have been disappointed with the lack of emphasis on the potential economic, health and environmental benefits which could be gained by Northern Ireland sourcing local produce". "The Scottish Parliament is already developing a National Food Policy which includes a greater emphasis on the procurement of local food. We have called for this to be replicated in Northern Ireland" "Sourcing home grown or reared food, could give a great boost to the agri-food industry, by re-investing public money into our industry and boosting economic growth.

Source: Farming Life Today - December 2007 http://www.farminglife.com/farmingnews/Union-welcome-for-food-move.3548097.jp

Organic on the menu in Carmarthen schools

On Thursday 6 December, with the full support of Carmarthenshire County Council, all the primary schools in the county had an organic meal on the menu. The meal was the fifth in a series of demonstration school meals aiming to help establish local supply chains by involving council staff, councillors, governors, parents, farmers and growers. These events, organised as part of the EU RAFAEL project which promotes authentic food in the Atlantic coastal areas of Europe, also demonstrate the opportunities and difficulties in sourcing local organic produce for school meals. Organic Centre Wales joined in at dinnertime at Peniel primary school in Carmarthenshire. Organic shepherds' pie and organic carrots went down very well with the children, cooks and teachers. The children asked lots of questions about organic food and they were each given a leaflet with more information about organic farming. Anyone interested in the RAFAEL project or about demonstration school meals can contact Jane Powell on 01970 621530 or see the OCW website or the Rafael website at www.rafael-eu.com

Source: Organic Market Wales - December 2007
http://www.organic.aber.ac.uk/markets/mibulletin/dec07.htm

North Carolina hospitals to offer healthier food choices

North Carolina hospitals are about to get even healthier. To address growing rates of preventable illness caused by overweight and obesity, The Duke Endowment announced a three year, $1 million grant to help hospitals offer healthier foods and beverages in their facilities. Nearly two thirds of adults and one in six children in North Carolina are overweight or obese. The N.C. Hospital Foundation, an affiliate of the North Carolina Hospital Association, has partnered with NC Prevention Partners (NCPP) to develop resource materials, provide technical assistance, and conduct trainings with hospitals throughout the state. Over the next three years, the N.C. Hospital Foundation and NCPP will also work closely with hospitals to:

• Increase access to and availability of healthier foods and beverages;
• Implement nutrition labeling, and promotion of healthier foods and beverages in hospitals;
• Decrease the availability of high calorie, low nutrient foods and beverages; and
• Provide education to employees, patients and visitors.

"Rates of obesity and chronic diseases linked to obesity continue to soar in North Carolina," said NC Prevention Partners Executive Director Dr. Meg Molloy. "With millions of annual visits to hospitals across the state, hospitals represent a significant source of food and beverage consumption outside the home. When we're in the hospital, we don't tend to focus on what we're eating. Hospitals have clearly recognized that they can positively impact their employees' health by establishing healthier environments. This initiative will make it easier to choose healthier food options and hopefully encourage healthier behavior overall."

Source: Carolina Newswire - December 2007
http://carolinanewswire.com/news/News.cgi?database=1news.db&command=viewone&id=9435&op=t

Don't Go Hungry in Hospital!

Red trays, protected mealtimes, a weekly competition and the launch of a new information leaflet for patients are the result of efforts by South Devon Healthcare NHS Foundation Trust and Age Concern Torbay to boost nutritional standards in Torbay Hospital. As part of a national day of action on Wednesday (November 21), representatives from Age Concern Torbay and the Trust together launched their new leaflet 'Don't go hungry in hospital', which has been designed as part of a national Age Concern campaign to stamp out malnutrition in hospitals. The leaflet explains that eating well in hospital means that patients are more likely to recover sooner. It advises patients, particularly older patients, to tell the ward staff if they have problems eating, so that they can get help to eat and drink when needed and be given the kind of food that suits them and boosts their nutritional intake.
Torbay Hospital has over the past two years already introduced protected mealtimes, so that patients can have their meals undisturbed by ward rounds and nursing staff can be available to give a helping hand. The hospital has also now brought in the "red tray" system, as a practical way to alert staff which patients require assistance at mealtimes and whose food intake needs monitoring. This does not rely on patients asking for help, as the hospital's nursing staff carry out a nutritional assessment for all patients which then flags up the need for the red tray. In addition, the hospital's catering staff, with advice from dieticians, have added nourishing options to the menus for patients who find it difficult to eat very much, such as homemade soups, full fat yoghurts, full fat ice creams, and the opportunity to have snacks between meals, for example homemade cakes and fruit.

Source: South Devon Healthcare NHS Trust - November 2007
http://www.sdhct.nhs.uk/aboutUs/newsAndPublications/pressReleases/2007/071119_hospitalNutrition.php

Autumn 07

Public sector should 'aid' food industry

Scotland's local authorities and catering firms who serve the public sector have been asked to do their bit for the Scottish food industry. Rural Affairs Secretary Richard Lochhead has written a letter urging these bodies to, wherever possible, purchase and eat more locally produced food. He said: "I firmly believe that we, as a nation, ought to be making much more of Scotland's reputation around the world for producing premium food and drink products. I am deeply concerned about the long term health and well-being of one of the cornerstones of Scotland's food heritage, our agricultural sector. "There are exceptionally difficult circumstances currently facing Scottish livestock farmers. The most recent outbreak of Foot and Mouth in Surrey, coupled with unprecedented world grain prices, has had a devastating effect on our meat and dairy farmers. I appreciate that in most cases buyers and suppliers will be working within existing contracts and, in the case of the public sector, within the framework of EU procurement rules. However, I am urging public bodies to support our meat industry and consider ways in which they can increase its use of prime Scottish meat products." The market for public sector food procurement in Scotland (local authorities, hospitals and schools) is worth £85 million per year. The largest proportion of this figure (67 per cent or £57 million) is spent by the local authorities on education and social work catering.

Source: www.scotland.gov.uk - October 2007

Sell-off bid over meals on wheels

Plans to hand over Newcastle’s council-run home meals service to a private company based in the South East have led to protests. Unions have vowed to fight the cost-cutting measure and families have spoken about their concerns. The plan is to hand over the preparation and delivery of meals-on-wheels and food served in day and resource centres to a firm in Aylesbury, Buckinghamshire, from April. Unions claim nutritional standards and the health of elderly and vulnerable people will be at risk. At present, council neighbourhood services staff prepare and deliver almost 1,300 hot meals a week, using fresh produce. Under the privatised service, frozen meals would be heated in transit before delivery to people’s homes. Kenny Bell, Unison branch secretary, said: “How can the council consider the provision of frozen meals for the old and vulnerable when we have national campaigns about the poor quality of school meals and hospital food? Colin Burr, GMB branch secretary, said: “Meals produced locally to meet individual needs contribute to keeping people at home and out of hospital or residential care, saving money.” Savings are estimated at around £400,000 a year, but this is challenged by the unions, who are calling for financial analysis of the bids. One 98-year-old former teacher, who gets meals at home seven days a week, said: “They are hot, tasty and varied and I can see no reason for change.’’

Source: www.chroniclelive.co.uk - October 2007

Sustainable fish fingers from pollock, not cod

Ecological awareness is coming to the captain's table with the launch of Birds Eye's first sustainable fish finger, the frozen food giant announces today. The manufacturer aims to reduce its dependence on cod - an increasingly rare and expensive species - by introducing a line of fish fingers made entirely from Alaskan pollock fillets. The fish will be sourced solely from Marine Stewardship Council-certified fisheries, which have passed stringent sustainability criteria. The company - which controls nearly 80% of the UK fish finger market - estimates that from September 18% of their fish fingers will be sourced from MSC-certified fisheries, resulting in a 4,000-tonne reduction in its yearly cod catch, equivalent to more than 2 million fish.

Source: The Guardian - August 2007

Defra Public Attitudes survey

Defra has published its latest survey of public attitudes and behaviours toward the environment. The survey comes up with the following findings. Of the issues people think government should be dealing with, the environment was the fourth most commonly mentioned behind crime, health and education. About a quarter of people agreed with statements such as “It takes too much effort to do things that are environmentally friendly”, and “I don’t believe my behaviour and everyday lifestyle contribute to climate change”. However, about half disagreed. The behaviours for which the smallest proportion thought there would be a major impact were “buying food produced locally rather than abroad”, and “wasting less food”, with 32 per cent and 30 per cent of people thinking these would have a major impact respectively. The behaviours for which the greatest proportion of people thought there would be no impact on the UK’s contribution to climate change were “buying food produced locally rather than abroad” and “flying less” for which 9 per cent and 8 per cent respectively said there would be no impact.

Source: www.defra.gov.uk - August 2007

Schools
Ofsted report shows school meal uptake falls

New figures from education watchdog Ofsted showing meal uptake has fallen at three-quarters of inspected schools have reinforced fears the school meals system is near crisis. Ofsted’s Food in Schools report, published today, reveals the number of pupils eating school meals has fallen in 19 of the 27 schools in England it has visited since the interim food-based standards came into force in September 2006, restricting the availability of junk food. Although the standards body admits the reasons for this are complex, it singled out a lack of consultation with pupils and parents, poor marketing of new menus and lack of choice in what is on offer, as contributing factors to the fall. Ofsted added dining areas needed to be made more attractive, lunch-time queues tackled and more areas opened up to allow pupils to socialise to reverse the decline. Christine Gilbert, chief inspector of education, children’s Services and skills at Ofsted, said: “Schools that had the most impact in encouraging healthy choices were those which gave a priority to this as part of their day-to-day work. Ofsted’s report comes after separate surveys by the Local Authority Caterers Association and the School Food Trust both showed meal uptake in England had bombed since restrictions came in, especially at secondary education level.

Source: www.caterersearch.com - October 2007

Free school meals trial approved

The Scottish Parliament has approved a five council trial which will see school children given free school meals after the October break. Every primary one to three pupil in the Borders, East Ayrshire, Fife, Glasgow and West Dunbartonshire will be entitled to a free, nutritious school meal every day from October until March. The Scottish Government says that the £5m scheme is an important step towards making Scotland healthier. The trial aims to change the culture around food in Scotland by promoting nutritious menus and developing children's palates so they are used to healthy options. Minister for Children and Early Years Adam Ingram said: “For too long, Scotland's health has been affected by a legacy of poor diet. This government is determined to change these habits, and we believe strongly that targeting our youngest pupils will bring health benefits for them now and in the future. “Children need a good, healthy source of energy to get them through the school day. These meals will make a difference to pupils and parents on a daily basis, especially in some of the most deprived areas. “This trial will help us to see whether providing free, healthy school lunches to our youngest pupils can help bring about a culture change towards healthy eating habits and social behaviour, both at home and in school. this article.

Source: www.holyrood.com - October 2007

Sustainable food procurement improves

A third of local education authorities (LEAs) buy more than 75 per of their meat from local suppliers, according to a survey commissioned by the MLC to monitor attitudes to sustainable procurement of food. LEAs are increasingly purchasing meat that complies with one of the red meat assurance schemes, with traceability more important than origin when purchasing meat. Ongoing research into the economics and practicalities of purchasing fresh rather than frozen meat has stimulated the Government Offices for the Regions to encourage LEAs to change their purchasing profiles. This is good news for the meat industry, says MLC in its latest issue of Meat Demand Trends. It says the public sector is an important user of parts of the carcase that are sometimes difficult to find markets for.

Source: www.thepigsite.com - October 2007

Hospitals

Hospital mealtime becomes tray chic

A different colour of tray is making it easier to identify Basingstoke hospital patients who require extra help or supervision at mealtimes. The trays are part of a new mealtime procedure. When patients select their menus for the next day, ward staff place a sticker on their forms to identify if they require help with their food. This could be assistance with cutting it, help with feeding, or recording the amount they have eaten in order to improve nutrition. Members of the catering team then know to put the food on a red tray rather than a standard grey one. When the food goes up to the ward, staff are then alerted to the patients who require assistance. Pat Dominey, the hospital's modern matron for older persons and rehabilitation services, said: "We introduced the trays as it is so much easier to ensure patients who need help, or their intake recording, don't get missed." Mrs Dominey added that patients have also been pleased with the new system. She said: "It is a bit more dignified for patients and what can be more positive than saying you have got a red tray to ensure you get some help'?"

Source: This is Hampshire - October 2007

Which? launched 'Impatient for Change'

Which? launched its new Impatient for Change campaign to call on politicians and the NHS to stop talking and start listening to patients and take action. The campaign comes as the party conference season - dominated by health issues - comes to an end and the day after publication of Lord Darzi’s interim NHS review. In August, they surveyed 1,000 people who’d been into hospital during the previous 12 months and found almost half were unhappy with an aspect of their experience, such as the food, cleanliness, organisation of care - but fewer than half of these spoke out. Over a third didn’t complain about their care because they thought it wouldn’t make a difference, almost a quarter said they just ‘expected’ that from the NHS and more than one in ten thought speaking out might compromise their care. Nick Stace, Director of Campaigns at Which? says: ‘We've identified a deadlock in the system that’s led to a real complacency culture existing in the NHS and a service that doesn’t tackle the issues that matter to patients. It's no surprise that problems with hospital food, cleanliness and the organisation of care crop up time and time again when the NHS isn't listening or responding to patients' needs.

Source: www.which.co.uk - October 2007

NHS hospitals must step up efforts to provide dignity in care to older people

The Healthcare Commission is calling for NHS trusts to do more to ensure they consistently provide dignity in care to older people, including offering adequate nutrition and privacy. Publishing a national report on dignity in care, the independent watchdog is warning NHS trusts of further checks, including unannounced visits, where there are clusters of evidence suggesting a problem at a hospital or on a ward. It is asking patients, their carers and the public - and their representative bodies like Age Concern - to come forward and tell the Commission where they have reason for concern. Looking at nutrition, the report found there was room for improvement. An inpatient survey used in the report showed that of the older people that needed help to eat, less than a fifth (just over 16%) said they received it. Fifty nine per cent of older people rated their hospital food as "good" or "very good" in the survey, 28% rated it "fair" and 11% rated it "poor", with wide variations found between trusts. And complaints data reviewed by the Commission showed 25% concerns related to poor nutrition in hospitals. The seriousness of nutrition issues was highlighted by NPSA data that showed there were approximately 1200 reported patient safety incidents over the last eighteen months regarding nutritional and fluid management per year. Twenty five per cent of those either caused harm or had the potential to cause harm to patients. This included patients being given food they were allergic to, choking on food and diabetic food being unavailable out of hours.

Source: Healthcare Commission - September 2007

Hospital food swap could save up to £300,000 a year

Norfolk Primary Care Trust is to review the current catering arrangements at Swaffham Community Hospital after a decision to end its in-house services to hospitals in the Norwich area. On Tuesday the PCT board agreed that from January it would transfer catering arrangements from its in-house services to Cambridge-based company Anglia Support Partnership, which will provide ready-prepared meals. Meals produced by the Cambridge company will be rapidly chilled and transported to the Norfolk hospitals up to 36 hours before consumption by patients. The move will save the PCT about £300,000 a year from the £1.1 million annual cost of providing catering services in-house – but it could mean up to 46 kitchen staff would be made redundant. Swaffham Hospital's League of Friends' chairman David Gulliver said: "The feedback I get is that they value having freshly-cooked meals provided at Swaffham Hospital. I don't think I have ever had an adverse comment about the food."

Source: www.lynnnews.co.uk - September 2007

Number of patients leaving hospital under-nourished rises

Hospital caterers are being urged to do more to help prevent the number of patients leaving NHS hospitals malnourished after figures revealed a leap of almost two-thirds in the past five years. Last year 2,265 people left hospital under-nourished compared to 1,381 in 2001, according to official figures released in response to a parliamentary question. In addition, 13 million hospital meals were thrown away untouched by patients – a rise of a 22% on the year before. The figures follow calls by The Hospital Caterers Association (HCA) for doctors, clinical, dietetic and catering teams to work together to improve communication as well as standards. HCA chairman Neil Watson-Jones said: “No matter how much effort is put into improving hospital cuisine, the nutritional value of an uneaten meal will always be zero.”

Source: www.caterersearch.com - August 2007

Snack attack on kid's health - time for vending machines to shape up

The Soil Association report, 'Not What the Doctor Ordered', sponsored by food company Organix, found that vending machines in a sample of sports centres and hospitals across England and Wales are failing dismally to provide healthy options, despite the Government's health policy identifying diet and nutrition as one of six key priority areas for improving public health. The report provides a sobering snapshot of the unhealthy food that is the norm in many healthcare and leisure facilities – high in sugar, fat and salt and seriously out of step with the kind of healthier choices encouraged by the Department of Health. Much of the food on sale was of poor nutritional quality, dominated by the fatty snacks, fizzy drinks and confectionery that have been banned from schools to protect children’s health. For example in Addenbrooke Hospital, Cambridge, every Saturday is 'Burger King Takeout Night' at C2 children’s ward the night when all the young patients are offered a Burger King meal. Just outside the door of this ward is a vending machine full of crisps and confectionery. Medirest is contracted to supply Addenbrooke and provides food service to many UK hospitals. Burger King is just one of the ‘well-known Foodservice brands’ Medirest promotes despite claims on its website that it provides ‘quality food’ with ‘nutritional value’.

Source: The Culinary Guide - July 2007

May 07

More public bodies sign up for local food

Work to ensure Scotland's school-children and hospital patients get to eat more locally reared, farm assured products is gathering pace with another two major public bodies signing up to buy their produce locally. Over the past three years, red meat promotion body Quality Meat Scotland (QMS) has been working alongside public sector buyers to help them alter their red meat contracts in-line with Scottish Executive guidance on sustainable procurement. In the last two months, NHS Western Isles and Highland council have become the latest to bring local supplies into their procurement practice. meatinfo.co.uk, 18/04/2007

Public procurement offers big scope for local food

Supplying schools and hospitals with quality local food could offer UK farmers a new outlet for their produce, English Farming and Food Partnerships claims. Speaking at an EFFP-organised Routes to Market event in Lancashire on Wednesday 28 March, north-west coordinator Adrian Luckham told 50 farmers and food processors there was untapped potential in food supply to the public sector. To help farmers, EFFP will be launching an educational package Share to Supply - the next development in its collaboration Share to Farm programme which already includes Share to Grow Combinable Crops and Share to Milk. FarmersWeekly, 29/03/2007

Farming issues high on Scottish electorate's agenda

Farming and rural affairs have not yet featured to any great extent in the run-up to May's elections to the Scottish parliament. However, farmers and fishermen will be heartened by the findings of a BBC Scotland survey. A balanced sample of 1001 people throughout Scotland were asked to rate 26 policy issues in order of importance. Farming and fishing came seventh, a position far higher than many in the industry might have expected. Stewart Wood, vice-president of National Farmers Union Scotland (NFUS), said: "These results are hugely encouraging. Our relationships with both politicians and consumers are all about trying to raise the awareness of farming's potential to contribute to the big issues facing Scotland over the next four years and beyond." Scotsman.com, 10/04/2007

Council's frozen food decision 'appalling', says NFU Cymru

A decision by Ceredigion County Council to provide frozen food to those who receive meals from its social services department has 'appalled' NFU Cymru. Richard Tudor, the union's county chairman, said "The decision will only exacerbate the problems local producers have to contend with and makes a mockery of the authority's commitment to food development enterprises for which primary production will be needed. It also goes against the Welsh Assembly and Welsh Local Government Association's commitment to procure local food." Farmers Guardian, 20/04/2007

Hospital Food

"Tomorrow's doctors must become more competent in nutrition"

This was the theme of British Medical Association's Nutrition Lead Dr Sumantra Ray's address to the Hospital Caterers Association (HCA) 2007 National Conference. He examined the Council of Europe recommendations for hospital nutrition and why catering should be considered a clinical service. He also highlighted the need for a multi-disciplinary approach and for all disciplines to take greater responsibility for patient feeding. Dr Ray said that many of today's doctors are ill equipped to advise their patients on diet and called on "tomorrow's doctors" to gain competencies in both clinical and public health nutrition. Alison McCree, National Chairman of the HCA, agreed with Dr Ray, saying: "Normal food has always been and will continue to be the cheapest form of medicine and its therapeutic role within the healing process should never be under-estimated". Healthcare Republic, 26-04-07

Patients 'at risk of malnutrition'

Patients are at risk of malnutrition because there are not enough nurses to make sure they are properly fed, according to a new poll. Almost half (46%) of nurses said there were not enough staff to help patients who may need help with eating and drinking. A similar number (42%) said they do not have enough time to make sure patients eat properly. The poll comes six years after the Government spent £40 million on a Better Hospital Food programme for the NHS. The Department of Health scrapped the scheme last year and the funding is now given directly to NHS trusts. Channel 4 News, 18/04/2007

Patient panel puts hospital food to the test

A group of patients is to be set up to monitor the food being served in Lothian hospitals. NHS Lothian this week launched its new nutritional care strategy, which will aim to ensure patients have the choice of healthier meals. A varied selection of food - some with reduced fat, salt and sugar - is to be offered at all the region's hospitals, including the Edinburgh Royal Infirmary. The patient group will be able to review menus and make suggestions for improvements. The Scotsman, 31/03/2007

Hot and cross over buns

Poole Hospital refused to serve hot cross buns to patients on Good Friday amid fears the cakes might offend religious minorities. That is the claim from angry kitchen staff who contacted the Daily Echo to reveal how they had been inundated with calls from nurses saying how disappointed patients did not receive the traditional Easter treat. Dorset Echo, 10/04/2007

School Food

School Food trust enlists celebrities to promote healthy eating

The School Food Trust has signed up a host of celebrities including footballer Frank Lampard, pop star Myleene Klass and cricketer Andrew Flintoff to appear in a nationwide poster campaign promoting healthy eating. The campaign will see more than 100,000 posters appearing in school canteens to encourage children to try the new healthy school dinners. Prue Leith, chair of the School Food Trust, said "I'm delighted that so many famous faces are helping to promote the changes that have taken place in school food. We need young people to recognise that that food is fuel for the body and mind and that if they eat better, they will not only feel better but also perform better." CatererSearch.com, 17/04/2007

65,000 children take part in Beefy and Lamby school dinner trials

More than 60,000 school children across Cumbria, Derbyshire and North Tyneside will be eating quality English beef and lamb from next week. It comes after an English Beef and Lamb Executive (EBLEX) driven exercise to link local suppliers with their local education authorities and get Quality Standard Mark meat onto school dinner menus. EBLEX now expect other local authorities to follow the example of the first three trial counties, which included more than 750 schools in total. The school meals initiative comes as the industry gears up for the Year of Food and Farming in schools across the UK starting from this September. EBLEX chief executive Richard Ali said their moves to get more quality meat into schools would help to reconnect the younger generation with farming. Farmers Guardian, 19/04/2007

After-school cookery lessons to rekindle a love for good food

Plans for a national network of up to 4,000 after-school cookery clubs in England will be unveiled this week, in the first move of its kind designed to teach youngsters and their parents basic cooking skills together and encourage them to enjoy food. But the initiative from the School Food Trust (SFT) depends largely on securing funding from the National Lottery. The new campaign will target parents as well as primary school children and younger teenagers, and will pay for volunteers associated with a school - teachers, governors or parents - to be trained to run the clubs in schools or local community halls. The Guardian, 27/03/2007

Farmers' markets key to ending child obesity?

Forget turkey twizzlers - a new generation of children is switching to organic apples, homegrown potatoes and homemade fruit smoothies, according to the growers behind a new farmers' market movement. The claim comes as farmers' markets make their way from the market hall to the playground in a pioneering initiative. Welsh producers bring their food to pupils, parents, grandparents and teachers, to help tackle childhood obesity, reduce food miles and to boost the local economy at the same time. Caroline Davies, of the Children Agriculture Food Education (CAFE) project, said she hoped the traditional market stalls, crammed with fresh fruit and vegetables, and local Welsh lamb and beef would break consumers' "supermarket mentality". Western Mail, 10/04/2007

School dinner firm axed after parents complain

In the London borough of Islington controversial school dinner provider Scolarest has been dumped in favour of a new company. It follows a catalogue of negative feedback from parents and teachers about the international catering giant. Problems with Scolarest included a lack of fresh fruit and vegetables and union complaints over pay and conditions. Cater Link will take over the lucrative Islington contract from September for an undisclosed sum and have pledged to include up to 90 per cent fresh produce in their menus. As part of the bidding process, for the first time parents were consulted. Town Hall leader James Kempton said that Cater Link use local fresh food to create varied, healthy and enjoyable meals. Islington Tribune, 13/04/2007

Report shows 74 per cent of fruit and vegetables destined for schools contained pesticides

These are the findings of a report recently published by the Pesticide Residues Committee after they conducted a programme of pesticide residue testing in fruit and vegetables supplied to school children. Peter Melchett, policy director at the Soil Association, commented on the results: "Unbelievably, we learn yet again that pesticides are turning up in fruit and vegetables supplied to school children. Yet again the government tells us this is nothing to be worried about and that 'none of the residues detected were expected to affect the health of children eating the produce.'" WhyOrganic, 01/05/2007

USA: States introduce Local Food Bills to combat the effects of the globalised food system
In an unprecedented shift, state lawmakers are introducing bills mandating government purchase of local foods even if costs increase slightly. To counteract our ever-growing global food system, local food bills have been introduced in eight states - Vermont, Illinois, Nebraska, New Jersey, NewMexico, Montana, Minnesota, and Wisconsin - aimed at boosting state economies while simultaneously promoting locally grown sustainable foods. Only a handful of multi-national corporations manufacture and market 95% of the food in the United States, much of it imported from various parts of the world. According to US organisation Environmental Commons, the local food bills of 2007 go a long way to address the problems of the predominant global food system. Environmental Commons, 30/04/2007

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Compiled by Sustain: the alliance for better food and farming. If you want to be on their mailing list, contact mat@sustainweb.org

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