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Buying British in Public Procurement
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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!
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Hot Tips
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The Basics
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Case Studies
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Work with schools
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Taking Part in 2010
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| Please use these links to download a PDF of the guides. |
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Case studies to inspire you |
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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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