Pages tagged with 'local economy'

Better hospital food should be law

Thu, 01/04/2010

Professor Tim Lang, a government adviser on nutrition, has said that the government needs to do more to improve poor quality meals in the NHS. “Improving hospital food would bring great benefits to many millions of patients, but it would also inspire consumers to choose healthier food when out of hospital care and support British farmers to go even further to improve their produce,” said Prof Lang. “By doing this, it would support a shift towards a more sustainable diet in the country at large, which we urgently need to achieve.” For more information, visit the Press Association website.

Buy and Make a Difference - Social Issues in Public Procurement (OGC 2008)

 

The Government has a responsibility to create a fairer society for everyone, support those with a disadvantage and improve people’s well being and we also have a responsibility to use taxpayers’ money wisely. These responsibilities aren’t mutually exclusive and somewhere they can work in tandem is in public procurement. Around a third of public spending goes on purchasing goods and services, so it is important that considering social outcomes and achieving value for money fit together.

How the EU Public Procurement Directive supports sustainable food

 

This fact sheet (June 2009) is published by Good Food for Our Money, which is campaigning for compulsory health and environmental standards in public sector food. Some public sector institutions say that they believe that European public procurement rules stop them from specifying environmental, ethical, health, social and animal welfare (‘sustainable food’) criteria in catering contracts paid for from the public purse.

A Fresh Approach to Hospital Food - the Cornwall Food Programme (2007)

 

Soil Assocation report on The Cornwall Food Programme, pioneering tasty, healthier and environmentally friendly hospital meals.

Sustainable Food: a guide for hospitals (DoH 2009)

 

This guide describes why the sustainability of food is important; provides guidance on what hospitals can do to improve the sustainability of the food they provide to patients, staff and visitors; and advises on how hospitals can assure the sustainability of their food service provision.

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