Introduction to Public Procurement in the South West of England

The aim of the Public Sector Food Procurement Project in the South West region is to facilitate public sector sustainable food procurement sourcing from local and regional suppliers. 
 
The South West Public Sector Food Procurement Project (PSFPP) Action Plan details support activities that have been undertaken and planned.  
 
Public Sector Food Procurement Project (PSFPP) Action Plan  
 
It sets out to create links between the numerous diverse activities which exist across the South West, both at regional and sub-regional level, to encourage and facilitate the public food procurement process and their associated delivery mechanisms, and in parallel identify gaps in activity base that need to be addressed. 
 
It also seeks to create communication networks across the South West region in order to:

• Share learning and promote best practice,
• Avoid duplication but encourage replication and development, and
• Develop case studies and exemplars which provide inspiration for others

Our vision is: 
 
To increase the sustainable procurement of high quality, South West (SW) produced food and drink products from small and local producers onto the menus of the public sector in the South West.

More information on the Public Sector Food Procurement Initiative is available from the Defra Website

Background to the Public Sector Food Procurement Initiative

If we are what we eat, then public sector food purchasers help shape the lives of millions of people. In hospitals, schools, prisons, and canteens around the country, good food helps maintain good health, promote healing rates and improve concentration and behaviour.  
 
But sustainable food procurement isn't just about better nutrition. It's about where the food comes from, how it's produced and transported, and where it ends up. It's about food quality, safety and choice.  
 
Most of all, it's about defining best value in its broadest sense. Money well spent on food budgets now will make longer term savings in other budgets. It creates a better environment, and promotes healthier and more prosperous communities. 
 
Serving nutritious food aids patient recovery and makes hospital beds available quicker 
 
Increasing opportunities for local producers helps maintain employment and foster thriving communities 
 
Specifying organic food and other methods of production that protect the environment and safeguard animal welfare helps ensure a flourishing countryside.  

The Public Sector Food Procurement Initiative: Theory into practice

Since its launch in 2003, the Public Sector Food Procurement Initiative (PSFPI) has highlighted practical ways in which the public sector's £1.8 billion annual food budget can help deliver "a world-class sustainable farming and food sector that contributes to a better environment and healthier and prosperous communities". 

The PSFPI's objectives

The aim of the Initiative is to encourage public sector buyers to work with farmers, growers and suppliers to ensure more sustainable food is consumed in hospitals, schools, prisons and canteens. 
 
It has the following five priority objectives: 

• Raise production and process standards
• Increase tenders from small and local producers
• Increase consumption of healthy and nutritious food
• Reduce adverse environmental impacts of production and supply
• Increase capacity of small and local suppliers to meet demand.

It is overseen by the Food Procurement Implementation Group, which comprises key central and local government procurement and policy officers.  
 
Within its five priorities, there are specific aims relating to quality, choice, waste, employment in the industry, and best practice management, for example: 

• Increased demand for organic food
• Improved choice for minority ethnic communities
• Reduced waste
• Better conditions for catering staff
• Improved data collection and monitoring.