Aggregating supply of sustainably sourced food for the Public Sector
Case study: Aggregating supply of sustainably sourced food for the Public Sector
Region: London
Organisation: Medina Food Services
Description:
Mike Duckett, catering manager of the Royal Brompton Hospital in Kensington expressed a desire in January 2005 for locally sourced products and organic milk, to achieve a target of 10% of catering spend on local products. He specifically wanted Organic Milk because of the medical benefits it gave his patients. He also wanted the products sourced to fit into his budget.
The main organic milk fields are not in the South East and very little milk is produced in the South East in general when compared to other areas. This meant approaching people further and further afield which is obviously against the desire to source locally.
Following a couple of months of obstacles, Medina Food Service finally had a breakthrough during late summer when they spoke to an organic farmer based in Bedfordshire. Medina already had a delivery route that could be diverted out a few miles to include the farm in Bedfordshire. Therefore, by reloading the truck with milk and produce from the farm in Bedfordshire rather than it returning empty as was the case in the past Medina were able make more efficient use of their vehicles and thereby reducing carbon emissions. Having opened a site on New Covent Garden Market to cater for the large number of fruit and vegetable suppliers who also need dairy products, they now have agreed partnerships with fruit and vegetable traders which enables their delivery trucks to deliver dairy, bakery, fruit and vegetables to public sector organisations such as the Royal Brompton Hospital, The Maudsley Hospital and The Royal Free Hospital.
Benefits:
- Making better use of vehicles and thus reducing carbon emissions
- Increasing the use of organic product
- It encouraged suppliers to work collaboratively
- It encouraged small suppliers to expand their businesses and ideas
- It is increasing the usage of locally sourced products in the Public Sector
Lessons learned during implementation:
- Small suppliers are able to expand their capacity by working in partnership with similar small businesses
- Advancing sustainable food procurement is not an easy or overnight process. It could take time, dedication and patience before you reap the benefits that include monetary benefits too.
- You need to think laterally and logically about where sources might be. You may need to look further afield to appropriate suppliers.
- Small businesses or farming hubs can increase the market place for their products and break into the supply of the Public Sector by utilizing existing larger business’s contacts and distribution networks.
Future developments:
Medina also has similar customers at New Spittlefields and Western International Markets and a large distribution infrastructure. We feel there is an opportunity to make local and seasonal products available from suppliers in the region to these wholesalers by back hauling product from small local hubs to the main markets. This should enable the small suppliers to break into public sector supply without the increasingly prohibitive transportation costs, as well as being beneficial in food miles.
Further information:
Graham Ball
Medina Food Services
01753 692 381
www.medinafs.co.uk
Page published: 16 August 2006