Food Procurement

The Public Sector Food Procurement Initiative in a nutshell

The public sector in England spends £2 billion on food and catering services. The Government wants to use this buying power to help deliver the principle aims of the Government's Strategy for Sustainable Farming and Food in England. That is, to deliver a world-class sustainable farming and food sector that contributes to a better environment and healthier and prosperous communities.

The Public Sector Food Procurement Initiative's five priority objectives are to:

Raid production and process standards
Increase tenders from small and local producers
Increase consumption of healthy and nutritious food
Reduce adverse environmental impacts of production and supply
Increase capacity of small and local suppliers to meet demand

For a quick introduction to the PSFPI - read the leaflet: Unlocking opportunites: lifting the lid on public sector food procurement.

Further benefits can be achieve if we can increase public demand for regional produce and if businesses and the public sector adopt procurement practices that enable local suppliers to compete effectively.

A Working Group has now been established involving key partners to help facilitate activity within the region. More information can be found at www.nece.com or by contacting Bill Kirkup at bill.kirkup@necf.org.uk 0191 4332288

Food Chain The Food Chain Centre English Farming & Food Partnership Regional Food Red Meat Food Procurement Land Management Business Enterprise Public Knowledge Reports Press Releases Links Contact Us	Food Procurement The Public Sector Food Procurement Initiative in a nutshell The public sector in England spends £2 billion on food and catering services. The Government wants to use this buying power to help deliver the principle aims of the Government's Strategy for Sustainable Farming and Food in England. That is, to deliver a world-class sustainable farming and food sector that contributes to a better environment and healthier and prosperous communities. The Public Sector Food Procurement Initiative's five priority objectives are to: Raid production and process standards Increase tenders from small and local producers Increase consumption of healthy and nutritious food Reduce adverse environmental impacts of production and supply Increase capacity of small and local suppliers to meet demand For a quick introduction to the PSFPI - read the leaflet: Unlocking opportunites: lifting the lid on public sector food procurement. Further benefits can be achieve if we can increase public demand for regional produce and if businesses and the public sector adopt procurement practices that enable local suppliers to compete effectively. A Working Group has now been established involving key partners to help facilitate activity within the region. More information can be found at www.nece.com or by contacting Bill Kirkup at bill.kirkup@necf.org.uk 0191 4332288	A Supplier Capacity Study has been commissioned to identify opportunities to create a more competitive network of businesses supplying fresh produce to the public sector. White Rose Meat Report Seasonal Availability of Vegtable crops in the UK Seasonal Availability of Salad & Fruit crops in the UK A Review of Local Authority Food Procurement in the North East of England