Robin Gourlay
ISBN 978 0 7559 9033 7 (Web only publication)
This document is also available in pdf format (1.1mb)
Contents
1. Context
The National Food Policy
Walking the Talk - Getting the Government Right
Terms of Reference
The Scope of Work
A Perspective
What is Sustainable Food?
Developing a Sustainable Purchasing Policy in the Public Sector
A Food Strategy Involving the Public Sector
The Regulatory Framework
Guidance on Integrating Sustainable Development
2. Setting the Scene
An Academic's Perspective
Challenges for the Public and Private Sectors
Barriers and Opportunities in Public Sector Food Procurement
Challenges Identified by Buyers and Producers
Opportunities and Incentives
Accelerating the SME Economic Engine
Public Contracts Scotland Portal
Potential Benefits of Sustainable Food Procurement in the Public Sector
3. The Current Landscape
The Procurement of Food and Drinks in the Public Sector
Public Procurement of Food
Supplying Food to Public Bodies
The Public Sectors Ability to Lead the Market
Expenditure on Scottish Produce
Demand for Public Sector Food
The Capacity to Supply Primary Produce
Procurement Arrangements for Public Sector Food
Examples of Current Good Practice
4. The Way Forward and Conclusions
Due Diligence and an Ethic of Care
Scottish Climate Change Targets and Food
Accounting for the Value of Food in Awarding Contracts
Social Return on Investment ( SROI)
Improved Opportunities for the Food Industry and Health Promotion
Culture Change through Education and Training
Supplier Development
Public Health and Safety
The Opportunity that is Social Enterprise
The Cost of Sustainable Food and Drinks
The Shared Services Agenda and Food Procurement within Scotland
Community Planning Partnerships a Focus for Food
Increasing Competition and Interest Segmenting Contracts into Lots
Urban Challenges
Guidance and Legislation - Integrating Sustainable Development
Managing Change in the Public Sector
Measuring Progress
The Single Outcome Agreement and Food as a Corporate Objective
Future Actions by the Food and Drink Industry Division
5. Recommendations
Proposals Requiring Change in Legislation
Proposals Requiring Policy Change
Financial Governance
Good Practice and Innovation
6. Appendices
Appendix 1: Ten Key Questions - Regional Meetings
Appendix 2: SROI - Food for Life School Meals in East Ayrshire
Appendix 3: Creative Procurement Practice - Tender Model Criteria
Appendix 4: Sample Tender Evaluation Model
Appendix 5: Position Statements by Representative Organisations
Appendix 6: Feedback from Regional Meetings
Appendix 7: Workstream Membership
Appendix 8: Organisations represented at Regional Meetings
7. Tables
Government High Level Purpose Targets
Constrains in Public Sector Procurement
Incentives for Public Sector Food procurement
Type of benefit for Sustainable Food Procurement
Supplying Food to Public Bodies
Public Procurement of Food by Sector and Valued
Type of Food Provision and Share of Total Cost
Estimated shares of total produce
Categorisation of Procurement Contracts
Food Production Map of Scotland
Destination of Scottish Primary Produce Sales and Imports