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The Food for Good Charter for the public sector
1. Sustainability
Food should be fresh, prepared locally and sourced
locally where possible. Mains-fed water coolers
should be provided, minimising the use of bottled
water. Public bodies should produce annual reports
giving clear 'global footprint' type information
on all aspects of their food use, including e.g.
% of fresh, local food, progress on waste minimisation
and recycling etc.
2. Health
Universal free school meals should be recognised
and adopted as a major contributor to improving
health and tackling childhood obesity. The aim for
all public sector catering should be to give a daily
option of an organic/ethically produced main meal,
ideally locally sourced. Vending machines on school/hospital
premises should be used for healthy alternatives,
not junk/fast food.
3. Social Justice
Fair trade food should be used where possible, with
targets of 50% by 2010 where relevant fair trade
products are available. Decisions about menu options
should give consideration to providing less meat-intensive
diets, with more fresh, seasonal fruit and vegetables
and sustainable fish. Animal welfare must be prioritised,
with an aim for animal produce of using only recognised
farm assured schemes or organic schemes by 2015.
4. Excellence
All food must meet quality nutritional standards,
monitored by relevant regulators. This involves
excellence in procurement and in staff training
and conditions. The top priority must be the contribution
of food to health and wellbeing, with recognition
of the folly of previous policies that pursued Compulsory
Competitive Tendering, privatisation, PFI and outsourcing
- cutting standards and employment conditions, increasing
the use of cook-chill and cook-freeze food, and
allowing 'fast' and junk food in schools and hospitals.
The public must have access to clear relevant information
about food, including via labelling and annual reports.
5. Skills
Quality training and proper pay and employment conditions
for the sector, including training in environmental
factors as part of 'green workplaces'. Lessons for
young people in primary and secondary schools about
the food chain, sustainability and preparation of
healthy meals. Public awareness campaigns on healthy
diets, tied in with support to local food co-operatives
and similar initiatives to improve access to quality
food for the most vulnerable.
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Food
For Good