Food for Life Innovation
Edinburgh
Copenhagen
Food for Life: Edinburgh Pilot
• 3 year pilot by NHS Lothian, University
of Edinburgh, and City of Edinburgh
Council
• Steering group also includes Soil
Association Scotland, Nourish,
Transition Towns
• To use the Food for Life Catering Mark
to make stepwise changes in catering
outlets
• To assess the impact
Key tasks:
• Support caterers and procurers to
plan and implement necessary
changes and to engage audiences
across the organisations
• Work with supply chain
• Plan and manage evaluation, &
dissemination
• Work with steering group and report
to funders
• Provide comms & marketing using
expertise in team
Edinburgh Pilot
• Part of bigger
picture
• Allows for extra
evaluation and
more resource
• Replicable
Pilot Sites
NHS Lothian: St John’s Hospital
University of Edinburgh: Pollock
Halls
CEC: Currie High School, Buckstone
Primary School & Clovenstone Care
Home
St John’s Hospital
• Feeds staff, patients and
visitors around 500k
meals/year
• Diversity of needs
• Large number of groups to
engage
• Specific nutritional
requirements
University of
Edinburgh
• Pollock Halls
• 2000 Students
(eat twice per
day)
• Lots of local
produce already.
• Near Bronze…
City of Edinburgh
Council
• Schools – holistic
approach
• Care home – pushing
boundaries
• Sub group of relevant
people set up –
procurement,
sustainability, cooks,
nutritionists, etc.
Influencing our stakeholders
•
Develop
training,
comms &
marketing
•
Develop
supply
chain for
local,
seasonal
and
organic
products
Lettuce in the Highlands
Teachers
Jo Hunt &
Maggie
Sutherland
Williamsons
Highland
Council
Cooks in 173
kitchens
Pupils
Parents
Copenhagen
Copenhagen House of Food set
up in 2007 by City of
Copenhagen to improve public
sector meals – sustainable,
healthy and joyful public food
culture
Target of 90% organic food
served in public sector
Learning from Copenhagen
• Target of 90% organic food in
public sector: part of policy for
Copenhagen to become ‘Eco
Metropolis’ of the world by 2015
• 75% public sector food is
currently organic including
schools, nurseries & care homes
• Approx. 60,000 meals/day from
900 kitchens
http://bit.ly/Eco-MetropolisCopenhagen
How they do it
•
•
•
•
•
•
Political support
City of Copenhagen taking
responsibility & setting targets for
improving public sector food
Copenhagen House of Food training for
public sector kitchen staff
Conversion Vs substitution: investment
in changing culture in kitchens and at
the table Vs business as usual which
results in on-going costs
Less meat; using the whole carcass;
much more veg & grains
Reducing food waste pays for organic
food
Benefits so far
•
•
•
•
•
•
•
•
New national target of 60% organic by
2020
New market opportunities for suppliers:
organic foodservice sales expected to
increase by 20% in 2012
Increased job satisfaction
All new-build schools now have kitchen &
dining facilities
Increased school meal uptake
Improved health and wellbeing for
recipients e.g. reduced use of medication
in nursing homes
Cleaner drinking water in Copenhagen
All done within budgets!
Get in touch…
Name: Joe Hind
Job title: Food for Life Scotland
Supply Chain Manager
T: 0791 767 1738
E: jhind@soilassociation.org
www.soilassociation.org/scotland
SoilAssocScot