Scottish Government

March 2005

0 7559 1085 0 (Web only publication)

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Contents

Executive Summary
1 INTRODUCTION
1.1 Introduction
1.2 Context
1.3 Aims and Objectives
1.4 Methodology
1.5 Report Structure
1.6 Definitions
1.7 Acknowledgements
2 PROCUREMENT POLICY FRAMEWORK
2.1 Introduction
2.2 Value for Money Procurement
2.3 Food Procurement Policy Environment
2.4 Wider Policy Environment
2.5 Summary
3 ESTIMATED EXPENDITURE ON FOOD AND DRINK
3.1 Introduction
3.2 Education & Social Work Sectors
3.3 Health Sector
3.4 Prison Sector
3.5 Total Public Sector Purchases
3.6 Contract Types
3.7 Estimated Value of Scottish Produce
4 PROCUREMENT PROCESS: ROUTES TO MARKET
4.1 Introduction
4.2 Demand Side
4.3 Supply-Side
4.4 Summary
5 CASE STUDIES
5.1 Introduction
5.2 Bakery
5.3 Dairy
5.4 Fish
5.5 Nutritional Requirements
5.6 Fruit and Vegetables
5.7 Meat and Poultry
5.8 Case Studies: Summary
6 CONCLUSIONS AND RECOMMENDATIONS
6.1 Conclusions
6.2 Incentives and Constraints
6.3 Incentives for Public Sector Procurers in Purchasing from Local Suppliers
6.4 Constraints on Public Sector Procurers in Purchasing from Local Suppliers
6.5 Incentives to Businesses in Supplying Food and Drink to the Public Sector
6.6 Constraints on Businesses in Supplying Public Sector Food Contracts
6.7 Good Practice
6.8 Opportunities for Primary Producers
6.9 Recommendations
6.10 Delivery Mechanism
APPENDICES
Appendix A: Terms of Reference
Appendix B: Estimated Food Spend by Local Authority Area in Scotland in £ million, 2004
Appendix C - Summary of Volumes Purchased
Appendix D: Food For Life Overview
Appendix E: Consultees