Scottish Government

This overview was prepared as part of the evidence base in support of the development of Scotland's Food and Drink Policy. It informed Workstream 4 on Public Sector Food Procurement. It summarises current evidence but is not a systematic review of the literature.

ISBN 978 0 7559 9050 4 (Web only publication)

This document is also available in pdf format (544k)

Contents

Executive Summary

1. Introduction
1.1 Background
1.2 Defining sustainable food
1.3 The food supply chain to public bodies
1.4 Types of Procurement
1.5 Structure of paper

2. Potential Benefits of Sustainable Food Procurement in the Public Sector
2.1 Types of benefit
2.2 Environmental
2.3 Economic
2.4 Social

3. The Size of the Market: Demand and Supply
3.1 Expenditure on public sector food procurement in Scotland
3.2 Local authority practice on procuring sustainable food
3.3 Demand for public sector food
3.4 Capacity to Supply Primary Produce

4. Barriers and Opportunities in Public Sector Food Procurement

5. Good practice examples

Annex A: References
Annex B: Agricultural Production by Local Authority

Rural and Environment Analytical Services
Rural and Environment Research and Analysis Directorate
The Scottish Government
2009