Public Sector Sustainable Food Procurement Initiative - Developing Bradford ECS (Education Contract Services) Local Supply Network
Case Study: Developing Bradford ECS (Education Contract Services) Local Supply NetworkRegion: Yorkshire and the Humber
Organisation:
The project was supported by Yorkshire Forward and involved a Steering Group, with Grassroots Food Network as the contract holder, consisting of:
| Robert Barraclough | Director - Grassroots Food Network, farmer |
| Rose Bridger | Local food specialist, project manager |
| Ann Hobbiss | Public Health Nutritionist - Bradford University |
| Julie Holmes | Purchasing Manager, ECS |
Michael Holmes OBE (Chair) | NFU spokesperson on sourcing and procurement, farmer |
| Anthony Milroy | Director - Grassroots Food Network, agricultural and community development consultant |
| Roger Sheard | Business Development Manager, ECS |
| Ian Smith | Framework for Change Food Implementation Group, Government Office for Yorkshire and the Humber |
Description:
The project aimed to take forward the findings of the Phase 1 PSFPI project undertaken by the same steering group, developing a local supply network that is motivated and has the capacity to supply ECS, Bradford Council's in-house specialist school meals provider, through the following:
- Workshop for local suppliers, with guidance notes to simplify tender processes;
- Cost/value chain analysis to identify potential efficiency savings;
- Increase seasonal local ingredients in menus;
- Business Plan for development of a sustainable local supply network;
- Process map to visualise ECS supply systems.
Achievements and benefits
Information on the seasonal produce that is available locally, and the price fluctuations of this produce, has been developed. Work to further align menus with local growing cycles is ongoing.
ECS has worked with its current suppliers to compile baseline information on the volumes and provenance of many produce lines, including fruit, vegetables and meat. The information is needed by local suppliers looking to supply the ECS. Broader work to improve visibility of the supply chain enables analysis of social, economic and environmental impacts.
The amount of local produce (grown and produced in the region) sourced by ECS is increasing incrementally and currently estimated at 15% of the annual expenditure on food of £4.6m. In the time frame of the project local (non-Halal) meat was sourced, with a saving of £30,000 on the £200,000 contract.
Developments of ECS' nutrition policy include increased use of fresh produce, nutrition analysis, salt reduction, menu coding to Food Standards Agency guidelines, increased parental involvement and introduction of organic produce lines. The increased local sourcing and nutritional improvements have been achieved within the current cost constraints.
About forty primary producers and wholesalers/distributors from the region attended the Meet the Buyer event on 14 April, with tours of ECS Central Production Unit (CPU) and school dinner at a neighbouring school.
Lessons learned during implementation
Further work is needed to present the complex information on local seasonal produce in appropriate formats for busy Unit Managers in school kitchens.
Local sourcing is not demand led, and concerns like nutrition are more pressing, though there is increasing interest in the provenance of food from some schools and parents.
Failings/challenges
The workshop/visit for local suppliers took longer than anticipated to organise. The need for an appropriate event format and for information on ECS contracts such as annual value, delivery and packaging requirements, volumes and quality standards was recognised.
The local sourcing work takes place with a backdrop of uncertainty as ECS is in the process of an Asset Management Project. This seeks to deliver improved buildings, facilities, services and support for front line services whilst supporting economic, social and physical regeneration of the area. This will be realised through an out sourced partner who can bring expertise, investment and resources. ECS is one of the services included as a commercial opportunity for the private sector.
There is concern that the increasing demand for local produce in the catering and retail sector, which is willing to pay a premium for local provenance, will capitalise on the infrastructure for local supply that ECS has helped to establish.
Future developments
Local sourcing is firmly established as a key ECS business objective and is embedded in policy and practice.
Contact: Roger Sheard, Business Development Manager, Education Contract Services
tel: 01274 431417
email: roger.sheard@bradford.gov.uk
www.cateringforall.com
Further information
- See www.grassroots.uk.net/psfpi
- Case study written by rosebridger@ntlworld.com
Page published: 3 June 2005