robin gourley
DESCRIPTION
Robin Gourley, local food procurement, DunbarTRANSCRIPT
Robin GourlayEast Ayrshire Council
East Ayrshire Public Sector Food Initiative
In the context of the national and local agenda around health, education and the
environment.
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
National Food Policy DevelopmentNational Food Policy DevelopmentRelevanceRelevance
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
TO ADDRESS ISSUES RELATED TO:TO ADDRESS ISSUES RELATED TO:
1. The Role of Public Food Services in Promoting Sustainable Development
Health, Education, Economic Development and Climate Change
2. The Role of the Local Authority in Developing more Local Supply Chains intended to increase the capacity of SME’s and engage with Public Sector Markets.
‘We know this is ambitious. We'll only realise it if we really work together, Government and industry, by forging links between the different parts of the food supply chain and making sure that everyone's included’. Recipe for Success, 2008.
Supporting local doesn't mean opposing exports or indeed imports
• 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.
The Public Sector - An Ethic of CareThe Public Sector - An Ethic of CareThe ‘VALUE’ OF FOODThe ‘VALUE’ OF FOOD
• 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 Unadulterated and Lightly Processed FoodTo increase consumption of healthy and nutritious food
KEYKEY CHALLENGESCHALLENGESFor the Public and Private SectorsFor the Public and Private Sectors
Public Sector Food ProcurementPublic Sector Food ProcurementFACING UP to FACING UP to KEYKEY CHALLENGESCHALLENGESSUSTAINABILITY & CLIMATE CHANGEThe Imperative for Change, 2012 -2050 TargetsCarbon Reduction 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 Disconnect between Food Production, Supply Chain and ConsumptionFood devalued in Cultural and Financial Terms
CULTURAL AND COGNITIVE CHANGEPublic Attitudes to FoodAvailability of Unhealthy Foods & Preference for High Fat and Sugar Foods.
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 2004Sustainability & Quality in the Procurement of Food in Catering
CHOOSING OUR FUTURE & CLIMATE CHANGE ActScotland’s Sustainable Development Strategy
SCHOOLS ( HEALTH PROMOTION & NUTRITION) ACTHUNGRY For SUCCESS - A Whole School Approach to School meals
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
Afton Glen Farm New Cumnock Ferguson Baker Kilmarnock Peroni Fresh Fish Girvan Clyde Organics Lanark Corrie Mains Farm Mauchline Dunlop Dairy Dunlop Green City Wholefoods Glasgow AA Spittal Auchinleck
LOCAL CONTRACTSEU ROCUREMENTCONTRACTSRadius of 40 Miles
Food Miles
0
50
100
150
200
250
300
350
Before After
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
AEAT AEAT ConsultancyConsultancy for SEPAForecasted Annual Saving• Reduction of 37.7 Tonnes CO2 emissions in one school
alone.• Carbon saving of 10.28 Tonnes
Footprint Research• Estimated SROI of 3 - 1,
For every £1 invested in the pilot, at least £3 in environmental, economic and social value has been returned [probable £6.19]
The cumulative impact of extending in these programmeseach year is considerable!
THE IMPACTTHE IMPACTIndependent ResearchIndependent Research
The EAST AYRSHIRE APPROACHThe EAST AYRSHIRE APPROACHEU PROCUREMENTEU PROCUREMENT An advertisement in the OJEU and the Local Press for fresh food, non frozen. 23 Evaluation Criteria - including Partnership Working with schools.Contracts awarded in October 2005 Tenders required method statements for example:
Net Price 50%
Ability to supply deadlines 15%
Quality and range of foods 15%
Food handling arrangements 10% and facilities
Use of Resources 10%
Financial Evaluation
Adaptability - alternative delivery methodsTimescales from Harvest to Delivery
Product Assurance SchemesEthnic, Cultural, Religious Diet NeedsSeasonal and Traditional Produce Reduction of Pesticides etc
Quality System - approved by accreditedcertification bodySystem of Food Safety Management & HACCP
Reduction in Environmental ImpactsContribution to sustainable development &Biodiversity Minimising PackagingMinimising waste, Recycle, composting etcAnimal Welfare Standards
LEADERSHIP Share experience Identify barriers Disseminate achievable solutions and recommendations Consider a definition of sustainable procurement
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 Targets Consider SME’s lack of tendering competencies
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 Consider longer term contracts 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’.
The Way ForwardLOCAL SOURCING & PUBLIC PROCUREMENT
