Plates, pyramids, planet: developments in national healthy & sustainable dietary guidelines
The purpose of this report is to highlight instances of forward thinking governments who are taking the lead in developing integrated guidance; to examine what these guidelines say; identify common messages; and ascertain whether and how their approaches could be replicated elsewhere.
Turin's latest school catering contract contained a wide range of sustainability criteria including energy efficient appliances, the use of mains tap water, low environmental impact transport and a significant reduction in packaging and waste.
Calculating the impact of the City of Helsinki’s catering services
The “Responsible Meal 2012-15” project was launched by Palmia, who provide catering services to a variety of Helsinki institutions. The project included
calculating the CO2 emissions of the catering services of the City.
Procurement of 100% organic, seasonal food in Copenhagen
In 2013 the Municipality of Copenhagen published a public tender to provide 100% organic,seasonal fruit and vegetables to supply 80 large kitchens in the City of Copenhagen, serving approximately 20,000 meals per day.
Recipe for Success: Scotland’s National Food & Drink Policy
This document reaffirms the Scottish Government’s commitment to promoting the sustainable economic growth of the food and drink industry. But it also articulates a new aspiration, that Scotland should become a Good Food Nation, a Land of Food and Drink not only in what we as a nation produce but also in what we buy, serve and eat.
National Assembly for Wales: Sustainable Public Sector Food Procurement
October 2012
The public sector in Wales spends over £70m a year on food, £20m of which is spent on the procurement of fresh food. The Welsh Government has a duty to ensure that sustainable development is central to all of its undertakings.
This paper examines the development by the Welsh Government of guidance for public sector organisations in working to embed sustainable practices, including reducing food waste and procuring locally, into their procurement practice.