Case Studies

Examples of case studies and pilot programmes in the South West region are listed below: 

Blackawton Primary School  
Parent volunteers concerned that their children were being sent home with letters regarding their bad behaviour at meal times decided to spend time eating in the school at lunchtime to observe the activities. 
 
An apple a day - local independent initiative benefits school children 
Somerset's schools are to receive locally grown apples as part of their midday meal through an initiative that aims to introduce more local produce into school catering contracts.  
 
Positive Steps to a Healthier Future 
Unnecessary salt, sugar and additives in meals can have detrimental impacts on the behaviour and educational achievement of school pupils. Research has shown that food additives can cause a loss of attention, hyperactivity and a lack of ability to learn and achieve. Contract Services Catering decided to reduce all additives in school meals and to eliminate all unnecessary additives. This has included the reduction of salt and sugar in meals as well as the reduction in use of colourings and flavourings etc.  
 
Innovative mechanisms have been devised to overcome any initial resistance to the changes. For example, drinks have been put in slightly coloured bottles rather than having the drink coloured with artificial colouring. In addition, pupils who buy a meal are given a bottle of water - this has increased the water consumption in the pupils considerably. 
 
Cornish schools 
Cornwall County Council's in house provider, Commercial Services, manages a recently won contract to supply catering services to 32 PFI primary and secondary schools. Commercial Services who is managed by Jayne Jago, their commercial manager, are committed to supporting the regional economy through the use of local food producers and has contracts with food suppliers who have pledged to use local produce wherever possible. 
 
Long term approach to sustainability 
The NHS Trusts in Cornwall have recently sanctioned a Community Food Manufacturing Study carried out by the catering team at Royal Cornwall Hospital in conjunction with Objective One. The study examined work practices, possible benefits to Cornwall and the positive impact such a scheme would have upon the social, physical and economical health of the region. The conclusion is that the long-term requirement of NHS catering within the county requires a sustainable approach to procurement and that a shared Cornwall Food Production Unit (CPFU) in a central location will assist this goal. Projects enabling sustainable development can apply for up to 50% of investment costs, providing the opportunity to establish Cornwall as an innovator and leader within the NHS. 
 
Landscove CE Primary School 
Landscove Primary School opted out of receiving food from the LEA and began serving school meals in April 2005 in a joint venture with Riverford Organic Vegetables, which sources the ingredients locally and cooks the school meals. 
 
Kids Taught Valuable Lessons 
Choices that people make about their food have a real impact on their lives, and of the lives of others. The food awareness event aimed to ensure that school pupils were made aware of the impacts and importance of food. Over two days six one and a half hour sessions were run and over 600 pupils were involved in an event held at the CREATE centre in Bristol. Each session included an initial interactive talk about nutrition followed by a visit to displays set up in the gallery next door. These included talks and games from the soil association, learning about Fair Trade from Day Chocolate, tasting sessions of local, organic milk, cheese, ice cream and tasting a vegetable stir fry that was cooked in front of the pupils. It also involved tasting and learning about vegetables. Pupils learned about where food comes from, the importance of nutrition and a balanced diet, the benefits of fair trade and of locally produced produce. 
 
'An apple a day' Growing to Win 
This year, again using National Apple Day as the theme, Mary Hughes has worked with caterers, schools, wholesalers, orchards and the local Health Improvement Service to get Somerset apples into all Somerset's school catering services. 
 
Meet the Buyer Event Bristol City Council 
The meet the buyer event was organised by the Soil Association, Organic Networks and Bristol City Council. The event linked local growers and producers with the council and the council's current distributors/ suppliers in order to establish links and to help local suppliers to supply the council with food. There was a chance for an informal information exchange as well as formalised discussions about the requirements of the council and the needs of local producers. The ability of the producers to meet the requirements of the council and the council's ability to enhance the regional and local economy through its procurement was also discussed. There did taste sessions and presentations. The event gave sellers a valuable opportunity to meet people who could expand their distribution network while buyers could taste the food and experience the high quality. 
 
School and supplier working together for overall improvements 
Uptake of school meals was falling as both parents and pupils became dissatisfied with what was on offer. The Headteacher, Jackie Groves, together with the school governors, asked both parents and pupils what they wanted during a Food Action Week in the school in February 2003. A resounding cry for improved food quality and better menus resulted in the school asking the provider, Hampshire County Council Catering Service (HC3S), for the opportunity to change both menus and ingredients, which was agreed to on a trial basis. 

A full listing of case studies from across England is available from the DEFRA website at: 
 
www.defra.gov.uk/farm/policy/sustain/procurement/casestudies/index.htm  
 
 
Smarter food procurement in the public sector: case studies  
 
The case studies examine the role played by organisations at different levels in the delivery chain, from department level down to frontline delivery within schools, hospitals and armed forces, covering the following key areas: (1) managing demand; (2) developing food buying and preparation skills, (3) designing a catering service for the needs of the organisation as a whole; (4) engaging intelligently with suppliers; (5) meeting the objectives of the organisation and the needs of customers; (6) improving efficiency by streamlining transaction processes and reducing overhead costs.