Fife Diet - Robin Gourlay

Is Food that our children eat in schools part of a healthier more sustainable food culture?

FIFE DIET MANIFESTO 2012

Robin Gourlay Scottish Government Food & Drink Division & East Ayrshire Council

Fife Diet Manifesto

Welcomed with Cross Party Support!

MOTION DEBATED 13/09/12

That the Parliament welcomes the new Fife Diet Manifesto… … that Scotland’s food and drink policy is not only about export growth but also about nutrition and health indications across Scotland… …values the work of Fife Diet…in raising the debate about how Scotland achieves collaborative gains between community, food and health, affordability and sustainability.

Top 3 Foodservice Challenges

Sustainability Austerity Healthier Eating

SUSTAINABILITY & PUBLIC FOOD

How much does it matter?

THE FORESIGHT REPORT - GLOBAL FOOD AND FARMING FUTURES PROVIDES AN OVERVIEW OF THE EVIDENCE AND THE CHALLENGES FOR POLICY MAKERS

The global economic crisis , predictions on climate change, change competition for food the developing obesity problem, food waste issues - all sharpen the need for a food system that supports better public health , upholds food security and

SCOTLAND’S NATIONAL FOOD AND DRINK POLICY

HEALTH EDUCATION ECONOMY ENVIRONMENT

ACCESS SECURITY PUBLIC FOOD

The strategy is to join up the food agenda with what makes sense in others agendas too‌ That Food and Drink is central to Scotland’s Economy, Society, and Environment 7

Public Sector Food Procurement ‘Walking the Talk’ 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 Sustainable Food Procurement That Public Sector Organisations should use the public pound to achieve social economic and environmental wins – a multiple dividend.

Promote Increased understanding In the public sector of Scottish Government policies and their impact on food procurement including in the delivery of catering services.

Awareness of Scotland’s Food Producers Of opportunities to do business and public procurement requirements.

Direction of Travel PROCUREMENT REFORM BILL

VALUING PUBLIC PROCUREMENT REQUIRES

CURRENT LANDSCAPE BUT CHANGING •Large national contracts by sector; •Food products bundled together; •SME’s advantages v UK Foodservice Distributors; •Commitment to Sustainability Objectives unclear; •SMEs do not view public procurement in esteem; •There are easier market opportunities for SMEs; •Public Contracts seen as low margin and bureaucratic •Public budgets for food and drink are a low priority; •SMEs that lack scale, resources, distribution capacity competitive pricing, accreditations and ambition.

•Local and seasonal menus v more of the same

PROGRESS Increased awareness of Sustainable Procurement, more realism Increased awareness of what sustainable food means; Building awareness of sustainability in contracts;  ‘Catering for Change’ Guidance for the Public Sector; Published guidance for SMEs; Improved working with Enterprise Agencies and Industry Many more ‘Meet The Buyer’ events & communication Contracts being unbundled into smaller product and geographic lots Presentations, case studies and accountability Free Public Contracts Scotland portal Research & Regional Cross Sector Collaboration?

2012 REVIEW OF PUBLIC FOOD EXPENDITURE ‘The results from these interviews show a commonality in their views on major subject such as sustainability, the use . of the recent ‘Catering for Change’ document, as well as their approach to encouraging and working with Scottish SME businesses to help them participate and succeed in winning contracts to supply food and drink across the Scottish public sector’

Catering for Change Buying food sustainably in the public sector

LOCAL AUTHORITY EXPENDITURE Local authority spend by category of provision (Source: SPIH)

Other, 37%

Brake Bros, 34%

Robert Wiseman & Sons Ltd, 7% William Yule & Son Ltd, 2% George Anderson & Sons, 2% C J Lang & Son Ltd, 2%

Apetito Ltd, 4%

3663, 5%

James Forsyth Campbell's Prime Coatbridge Ltd, 3% Meat Ltd, 4%

FOR OVERALL PUBLIC FOOD EXPENDITURE Scottish based suppliers represent 77% of the total and account for 50.5% of the sales.

Large national contracts with grocery suppliers such as 3663, Apetito and Brakes account for 39% of all purchases.

2012 REVIEW OF PUBLIC FOOD EXPENDITURE TOTAL EXPENDITURE 2007-8

£129M

2009-10

£152M

SCOTTISH PRODUCE 2007-8

34%

2009-10

48%

SUSTAINBLE PUBLIC FOOD What levers are necessary?

1. Whole life costing taking account of health, economic and environmental benefits when awarding food and catering service contracts; 2. The adoption of sustainable food procurement as a corporate objective for all public sector organisations; 3. Awareness of the origin of food supplied through public sector contracts including how much is produced in Scotland; 4. National Food Standards for public bodies?; 5. Development of appropriate knowledge, skills and expertise for producers and suppliers to access and deliver to public sector tenders.

SCHOOL FOOD Is it a Marginal Service?

If food in schools, hospitals etc is viewed in narrow commercial terms then the service it May well decline under financial pressure.

A Strategically Important Service If it is re-valued for what it can achieve in terms of wider economic, social, health, educational and environmental value it becomes strategically important.

Food in Schools LEGISLATION AND POLICY SCHOOLS ( HEALTH PROMOTION & NUTRITION) ACT 2007 HUNGRY for SUCCESS - A Whole School Approach to School meals SCOTLAND’S SUSTAINABLE PROCUREMENT BILL A Duty on Public Bodies from 2013?

SCOTTISH GOVERNMENT GUIDANCE ON FOOD PROCUREMENT Catering for Change–Buying food sustainably in the Public Sector THE OBESITY STRATEGY & DIETARY GOALS Development of Public Health Policy THE CLIMATE CHANGE ACT & PUBLIC BODIES DUTIES GUIDANCE Scotland’s Sustainable Development Strategy THE POWER of WELL BEING & COMMUNITY EMPOWERMENT BILL A Creative Approach Benefit the Community COMMUNITY HEALTH PARTNERSHIPS & PLANNING A local focus on Health, Education, Economic Development and Environment

SCOTLAND’S SCHOOL MEALS SUMMARISED • Whole School Approach for Health Promotion • Statutory Food and Nutrition Standards • Statutory requirement to consider sustainable development • Catering Services are mostly provided inhouse by Local Authorities • A duty to promote the Uptake of meals • Eliminate stigma

• Meals are supported financially by Government • Meal selling price ca. £2.00 • Food cost ca. £1 • Full economic cost ca. £3 • Free meal entitlement ca.

20% • Overall uptake Free and Paid meals uptake 48% • No Confectionary • Food contracts are purchased by competitive tender

South Lanarkshire

Parent/Student Involvement Brought the characters to life

Drama Classes

EAST AYSHIRE MARKETING PLAN LINKING LOCAL PRODUCERS, SCHOOLS AND THE COMMUNITY

23

OTHER INNOVATIONS

‘ONE OF THE MOST CREATIVE SCHOOL FOOD SYSTEMS IN THE WORLD’ MORGAN& SONNINO

EAST AYRSHIRE SCHOOL FOOD • 30% Organic • 50% Local Produce • 75% Unprocessed It provides a Framework For Systemic Change & Enhanced Reputation

What should interest local authorities?

Carbon Reduction

TRANSPORT FOOD MILES

What should interest local authorities?

SOCIAL RETURN ON INVESTMENT STUDY

£1 expenditure by the Local Authority benefits the economy by

£3

MEASURING Food for Life School Meals in East Ayrshire • Health outcomes • Economic outcomes • Environmental outcomes • Other outcomes

What else should interest local authorities?

CORPORATE REPUTATION School food is a highly visible Local Authority service.

PARENT SURVEY 95% keeps money in the community 80% better for the environment 77% a good use of the public purse

EAST AYRSHIRE

School Food is a Litmus Test for our commitment to Sustainable Development !

Final Thought Governments come and go.

The Fife Diet Manifesto is needed and here to stay‌

Robin Gourlay The Scottish Government and East Ayrshire Council e:robin.gourlay@Scotland.gsi.gov.uk t: 0300 244 9283