Food and Catering Services (Government Buying Standards)
(Limited Text - Ministerial Extracts only)
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The Minister of State, Department for Environment, Food and Rural Affairs (Mr James Paice)
I am pleased to announce that the “Government Buying Standards for Food and Catering Services” has today been published. There are Government buying standards for commonly procured goods and services in 10 major product groups, but this has not previously included food and catering.
These are mandatory on central Government and we will encourage the rest of the public sector to use them. We want to support and develop a profitable and competitive food chain and to ensure a secure, environmentally sustainable and healthy supply of food. Where Government lay down standards of production, they should ensure that their own purchases meet these standards.
Therefore, these standards will set an example and provide a clear, credible and workable example for the wider public sector to follow. This is something that has not been done before and has been cited as one of the key barriers to progress in driving up standards of public sector food. In particular, the standards deliver an undertaking for 100% sustainably sourced fish.
DEFRA and Department of Health economists conducted an economic impact assessment on proposals, which we then opened up for review by a wide range of stakeholders ranging from catering and food suppliers, public procurement practitioners and Government Departments to sustainability NGOs and consumer groups. More than 50 responses were received.
In response to the review, some changes were made to the criteria, which were then agreed across Government.
The standards that have been agreed cover:
Sustainably sourced fish.
Animal welfare.
UK or equivalent production standards where this does not increase overall costs.
Higher environmental standards, such as organic or Integrated Production (for example LEAF, or Linking Environment And Farming) for a proportion of food.
Seasonal produce.
Fairly traded produce.
Energy and waste management.
Nutrition.