Catering Services and Food Procurement (CSFP) Toolkit
Procurement strategy
The purpose of this strategy is to ensure that the procurement process supports the Government principles of integrating sustainable development criteria into catering services and food procurement contracts through the implementation of the Public Sector Food Procurement Initiative (PSFPI). The toolkit has had input from public sector bodies, food service companies and organisations such as the Food Standards Agency, National Farmers Union, English Farming and Food Partnerships, Marine Stewardship Council, Meat and Livestock Commission and Food and Drink Federation.
PSFPI is a key part of the Government's sustainable agenda and aims to introduce nutritious, healthy menus using organic, farm assured and fairly traded products.
Nutritious food and healthy menus
Nutritious food will help improve the health of the customers, be they school children, hospital patients or employees. A healthy diet contains plenty of fruit and vegetables, as well as foods rich in starch and fibre (bread, potatoes, pasta and other cereals). It also includes moderate amounts of meat, fish, pulses (e.g. peas, beans and lentils) and milk and dairy foods. The Government led the '5 A DAY' programme which encourages increased consumption of fruit and vegetables because of their health benefits. The '5 A DAY' programme plays an important part in the PSFPI.
- Guidelines on health and nutrition
- Guidance on nutrition and healthy eating can be found in the toolkit resource: Information to assist writing specification clauses
Organic farming
Organic farming has been defined as 'organic production systems which are designed to produce optimum quantities of food of high nutritional quality by using management practices which aim to avoid the use of agro-chemical inputs and which minimise damage to the environment and wildlife'. The PSFPI aims to increase the uptake of organic produce, which will also help boost the UK's farming sector.
Fairly traded products
The PSFPI recognises the important role that consumers can play in improving the situation for producers in developing countries and therefore aims to increase the provision of fairly traded produce. The philosophy encourages fairer pricing, which leads to better conditions within the community. It includes: decent working conditions; local sustainability; fair terms of trade for farmers and workers; and help to provide schooling and medical facilities in the developing world.
Local sources
The development of local economies should be encouraged as should the use of small to medium enterprises (SME's). Further information on using SME's within the food sector can be found through Local Food Works - the web gateway to local food networks. Contractors should show how they intend to use and develop SME's to support the restaurant facilities they operate. Similarly, ingredient suppliers should include SME development in their business strategies. All produce purchased from these sources should meet the agreed standards of good agricultural practice as laid down by farm assurance schemes.
Environmental issues
Contractors must also consider environmental issues. For example, the conservation of energy and water, the use of environmentally safe cleaning products, and the reduction in deliveries and packaging should all form part of any agreement.
- Further information on how to reduce the environmental impacts of catering services: Model PSFPI specification clauses
Employment issues
Contractors must abide by the Race Relations (Amendment) Act 2000 in relation to all employment and procurement issues. The PSFPI aims to ensure working conditions of catering staff continually improve. Contractors should establish a means of measuring progress made in this area. This way progress can be reviewed during regular contract management meetings.
It is important to keep up-to-date with new developments within the food industry when entering into future partnering arrangements or agreements.
Page last modified: 21 February 2008
Page published: 21 February 2008