Doing Things Differently: Healthy and Sustainable Food Procurement

23 Jan 2017

The West of England Food Procurement Group would like to invite relevant representatives to “Doing Things Differently”. This event is aimed at all those involved either directly or indirectly with public sector food and catering procurement.

  • When: Wednesday 1st February 2017
  • Time: 9:00am – 15:45pm. Registration opens at 9:00 for prompt 9:30am start.
  • Where: Farrington’s Farm, Main Street, Farrington Gurney, BS39 6UB

The focus of this event is healthy and sustainable food procurement and how this can be improved in a range of settings across the West of England. Although there are excellent examples of innovative approaches to food procurement and catering, there is work to be done to improve both the health and sustainability of current practises whilst obtaining value for money. This event will outline the national policy context and drivers for healthy food procurement, highlight some excellent case studies, identify tools and standards to support effective catering, provide opportunities for buyer/ supplier networking and will allow for discussion via a series of facilitated workshops.  A range of topics will be discussed from healthier vending and Sugar Smart to local sourcing and waste reduction.

Confirmed speakers and organisations include: Public Health England, Dr Kevin Morgan (University of Cardiff) North Bristol Trust, Soil Association, B&NES Council, Bath Spa University, Sustain + Jamie Oliver Foundation. 

This event is free but registration is essential.  Please go to https://dtd1feb17.eventbrite.co.uk  to book your place.

This event is organised by the West of England Food Procurement Group and funded  by Bath and North East Somerset Council and Bristol City Council.