Environment Secretary has today (Monday 11 March)
appointed as an independent advisor to
support the government’s ongoing work to improve food procurement
in the public sector.
His review will:
- seek ways to make the system more accessible to small- and
medium-sized businesses and farmers, as well as boosting animal
welfare and environmental standards.
- look at how the government can further promote high standards
for food and catering services, for example in hospitals or local
authority settings, such as residential care.
- consider opportunities to extend the reach of the existing
framework, the Government Buying
Standard for food and catering services, particularly to
education settings.
- explore how we can ensure more compliance with the GBSF, or
have institutions go above and beyond in areas like nutrition or
waste prevention.
worked in the food and drink
industry prior to becoming an MP, and has since held ministerial
roles at both the Department for Education and the Department for
Health and Social Care.
Mr Quince will engage with stakeholders across the public sector
food and catering supply chain and will also examine
international practices.
Environment Secretary said:
I’m pleased to appoint Will Quince to conduct a review of our
public sector food procurement.
We will ensure our schools, hospitals and armed forces are using
their budgets to support sustainable food produced to the high
animal welfare standards we have here in Britain, which are some
of the best in the world.
Will Quince is ideally placed to lead this work given his wealth
of experience in numerous departments, including DHSC and DfE.
said:
Public bodies spend around £5bn on food every year so it’s right
that we look at opportunities to boost the impact food
procurement has on the environment and the local community.
Whether it’s schools, our armed forces, hospitals, prisons or
local councils, I look forward to working with all those involved
in the production, buying, cooking, serving and consumption of
food in public bodies to identify the ways in which we can
deliver on our commitments on climate, nature and health and
considering the benefits of, and barriers to delivering food that
is fresh, local and sustainable.
