Love British Food - if you are in public procurement

Buying British in Public Procurement

Britain produces some of the best food and drink in the world. These pages provide advice and contact details to help those responsible for procuring food in the public sector to buy British.

Public sector procurers are not allowed under the European Treaty to restrict purchases to specific countries. However by specifying food that is seasonally available, buyers should be able to achieve value for money by buying in-season products at competitive prices without contravening EC rules.

The average proportion of British food used by Government departments, hospitals and
prisons currently stands at 66% - we hope these pages will inspire you to make it even higher!

Hot Tips	The Basics	Case Studies	Work with schools	Taking Part in 2009
Please use these links to download a PDF of the guides.

if you are in public procurement

Public Procurement

If you are in public procurement and want to source British Food please use the links below:

Beef - follow this link
Lamb and mutton - follow this link
Pork, bacon and ham - follow this link
Poultry - follow this link
Game - follow this link
Dairy - follow this link
Fruit and vegetables - follow this link

The Public Sector Food Procurement Initiative (PSFPI)

The public sector in England spends £2 billion on food and catering services.

For more information about PSFPI follow this link.

For tools and guidance follow this link.

To find resources specifically aimed at people in your region follow this link.

Advice on Sourcing British in the NHS

The Department of Health has undertaken a Food and Health Action Plan, in response to the Strategy for Sustainable Farming and Food: Facing the Future read more here

Case studies to inspire you

To read how Sheffield Teaching Hospitals sourced locally as part of the White Rose Red Meat Initiative follow this link.

To read about the steps taken by North Lincolnshire Council to increase the proportion of locally sourced food in its schools meals follow this link.

To read how Nottingham City Hospital sourced locally for a month while still fulfilling menus that were agreed and printed months in advance follow this link.

To read how Shropshire County Council enabled local fruit and veg producers to tender for their school contracts follow this link.

To read how three Cornish hospitals found a way to serve fresh, locally sourced food – all within the NHS budget follow this link.

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