WALKING the TALK WALKING the TALK Getting Government RightGetting Government Right

Robin GourlayNational Food & Drink

Leadership ForumPublic Sector Food Procurement

National Food and Drink National Food and Drink PolicyPolicy

THE OVERARCHING VISIONTHE OVERARCHING VISION

A HEALTHIER SCOTLANDA 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 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 STRONGERSAFER AND STRONGER Will result from a thriving food industry.

GREENER SCOTLANDGREENER SCOTLAND By reducing the environmental impact of food and drink production, through reduced emissions.

SMARTERSMARTER An 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.

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

Food Policy DevelopmentFood Policy DevelopmentThe WORKSTREAMSThe WORKSTREAMS

1. Increasing Sustainable Economic Growth of the food and drink industry

2. Food Education - supporting consumers & the food and drink industry to make healthier and more environmentally sustainable choices.

3. Celebrating and Enhancing Scotland's Reputation as a ‘Land of Food and Drink’.

4. ‘Walking the talk’ - getting Government right.

5. Access, Affordability, and Security in relation to food.

Public Sector Food ProcurementPublic Sector Food ProcurementKEY OBJECTIVESKEY 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 1.That Public Sector Organisations should in the future make greater use of ‘Sustainable Food Procurement - Guidance for Public Purchasers’ .

2.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.

3.That there is an increased awareness in the private sector of public procurement processes.

• 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’ Professor Kevin Morgan, University of Cardiff.

Public Sector Food ProcurementPublic Sector Food ProcurementDue Diligence and an Ethic of CAREDue Diligence and an Ethic of CARE

Challenges for the Public and Private SectorsChallenges 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 FoodTo increase consumption of healthy and nutritious food

Public Sector Food ProcurementPublic Sector Food ProcurementFACING UP to KEYFACING UP to KEY CHALLENGESCHALLENGES

Public Sector Food ProcurementPublic Sector Food ProcurementFACING UP to FACING UP to KEYKEY CHALLENGESCHALLENGES

SUSTAINABILITY & CLIMATE CHANGEThe Imperative for Change, 2012 -2050 TargetsCarbon Reduction and GHG Targets PUBLIC HEALTHThe need to coordinate Public Health and Sustainable Development Objectives The Cost to the NHS of Diet Related Disease £4 BillionScotland Leading the World in Obesity FOOD PRODUCTIONThe need to resolve the Imbalance between Food Production, Supply Chain, Capacity and ConsumptionFood devalued in Cultural and Financial TermsThe Cost of Sustainably Produced Food is generally higher

PUBLIC ATTITUDES TO FOODThe ‘VALUE OF FOOD’Availability of Unhealthy Foods & Preference for High Fat and Sugar Foods. Low Cost Catering culture.

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

The CURRENT LANDSCAPEThe CURRENT LANDSCAPESome FundamentalsSome Fundamentals

Public Sector Food ProcurementPublic Sector Food ProcurementSOME CURRENT SOME CURRENT EXAMPLES EXAMPLES

1.1.ARGYLL & BUTE COUNCILARGYLL & BUTE COUNCIL

2.2.CELTIC FOOTBALL CLUB CELTIC FOOTBALL CLUB

3.3.EAST AYRSHIRE COUNCILEAST AYRSHIRE COUNCIL

4.4.EDINBURGH UNIVERSITYEDINBURGH UNIVERSITY

5.5.HIGHLAND COUNCILHIGHLAND COUNCIL

6.6.NORTH AYRSHIRE COUNCILNORTH AYRSHIRE COUNCIL

7.7.PERTH AND KINROSSPERTH AND KINROSS

8.8.SHETLAND ISLES COUNCILSHETLAND ISLES COUNCIL

9.9.WESTERN ISLES COUNCILWESTERN ISLES COUNCIL

10.10.ABERDEENSHIRE & CITY COUNCILSABERDEENSHIRE & CITY COUNCILS

11.11.NEW SCOTTISH GOVERNMENT CONTRACTNEW SCOTTISH GOVERNMENT CONTRACT

• NHS & SCOTTISH PRISON SERVICE?NHS & SCOTTISH PRISON SERVICE?

A Mandate for ChangeTHE POLICY DRIVERSSCOTTISH GOVERNMENT GUIDANCE 2004 & REVISIONSustainability & Quality in the Procurement of Food in Catering

RECENT PROCUREMENT GUIDANCE and POLICYMcClelland and the Public Procurement Reform Programme

CHOOSING OUR FUTURE & CLIMATE CHANGE ACTScotland’s Sustainable Development Strategy

SCHOOLS ( HEALTH PROMOTION & NUTRITION) ACTHUNGRY For SUCCESS - A Whole School Approach to School meals

FOOD IN HOSPITALSNational Catering and Nutrition Specification for Food and Fluid Provision in Hospitals in Scotland

THE POWER of WELL BEINGTo Benefit the Community

COMMUNITY HEALTH PARTNERSHIPS& PLANNINGA local focus on Health, Education, Economic Development and Environment

SCOTTISH DIET ACTION PLAN & REVIEW Development of Public Health Policy

PARENTS95% support because it keeps money in the community80% better for the environment77% a good use of the public purse

PUPILS88% say they like fresher food67% and think that meals taste better91% say it’s better for the environment

CATERING STAFFAppreciate working with quality produce & local suppliers

TEACHERSPositive about educational benefits and quality

PRODUCERS79% welcome the opportunityPride in Community Involvement & secure contracts

THE IMPACTIndependent Research ADAS for the Scottish Executive

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’.

‘Getting the Government Right’The Broad RECOMMENDATIONS

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’..

40 RECOMMENDATIONSSummary

ROBIN GOURLAYFood & Drink Leadership ForumPublic Sector Food Procurement

Tel: 01563 576089email: Robin.Gourlay@east-ayrshire.gov.uk