"Doing Things Differently"

HEALTHY AND SUSTAINABLE FOOD PROCUREMENT

“DOING THINGS DIFFERENTLY”

You are cordially invited to “Doing Things Differently” – Healthy and Sustainable Food Procurement on Wednesday 1 February 2017. This event is aimed at all those involved, either directly or indirectly, with public sector food and catering procurement.

Registration 09.00-09.30: conference starts at 09:30 prompt and will finish at 15:30

Healthy and sustainable food procurement is a key topic across all areas of the public sector from primary school catering to hospital trusts. The focus is on obtaining the best available food options which meet health requirements, value for money and overall sustainability within the supply chain.

It is a difficult juggling act!

The focus of the event is Healthy & Sustainable Food Procurement and how this can be improved. There are excellent examples of innovative approaches to food procurement but, at the same time, there is much work to be done to improve both the health and sustainability of current practices. Against the backdrop of the national context, this conference will highlight some excellent case studies and will give you the opportunity to get involved in discussions on taking healthy and sustainable food procurement forward in your organisation through a series of afternoon workshops.

You will go away with some fresh ideas on healthy and sustainable food procurement.

There is ample parking at Farrington's Farm. It is a working farm so please take care when driving through it.

The conference is being organised by the West of England Sustainable Food Procurement Group. Confirmed speakers and organisations include: Dr Kevin Morgan (University of Cardiff), Public Health England, Soil Association, B&NES Council, North Bristol Trust.

DRAFT PROGRAMME

9.00-9.30 Registration

9.30 Welcome

Introduction and Context

The National Picture of Healthy & Sustainable Food Procurement

Case study (i) - B&NES School Food

Case study (ii) - North Bristol Health Trust Food Procurement Strategy

11.00 Break

Case study (iii) - Catering in Further Education

Food Standards – how can they improve healthy and sustainable food procurement

Producers’ pitches – one minute pitches from local producers

12.40 Lunch

13.40 Welcome back

Workshop (i) - Sustainable sourcing – barriers and solutions

Workshop (ii) - Healthier food procurement

Workshop (iii) - Waste from production to food waste bin

Workshop (iv) - Selling the business case for health & sustainable food procurement

14.25 Repeat workshops

15.20 Round up and pledges

15.30 Finish

***Please note – this is a draft programme and some content and timing is subject to change***