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Public Procurement - General Information
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For the first time British Food Fortnight is focusing in particular on public procurement: the NHS, Ministry of Defence, prison service and all Government departments are being challenged to join the national celebration and put British on their menus during the Fortnight.
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.
“British Food Fortnight is an ideal catalyst for finding new suppliers and sourcing more sustainably. Hospitals, schools and staff restaurants putting British on the menu during the event have proved it is possible to source locally.”
Mark Holmes, ADAS, who helped Sheffield Teaching Hospitals source locally as part of the White Rose Red Meat Initiative. |
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Work with schools |
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In addition to the commercial reasons for taking part in British Food Fortnight, we invite you to use the national celebration as an opportunity to be proactive in educating young people about British food.
In the build up to the Fortnight, over 30,000 schools in the UK are being given information on incorporating cookery and food-related topics into their curriculum teaching and they are being advised to seek help from local retailers and chefs to achieve this. So, chances are there is a school waiting to hear from YOU!
The best people to make the young aware of the diverse and delicious food that Britain has to offer are those who sell and cook it.
Many caterers organise activities for schools every year during British Food Fortnight.
Hot tips on how caterers can work with schools
- Give a cooking demonstration or lesson in your local school: seek ideas from the many examples of how chefs have worked with schools on www.britishfoodfortnight.co.uk. Use this link to download ‘Advice for Cooks & Chefs: Things to consider when working in schools’ for tips on facilities, dishes to teach, planning and giving the session.
- Offer your kitchen facilities to your local school as a venue for a cooking lesson: many pubs, restaurants and hotels host successful school visits so don’t be afraid of letting children into your kitchen! If you are worried about letting children loose in your kitchen, host a cooking demonstration rather than a lesson.
- Ask your regular suppliers to donate ingredients for the cooking session: this is a good way for your suppliers to share in the publicity you will receive.
- Make your pub or restaurant a venue where children can learn about food: set them a ‘British Food: True or False Quiz’ or give them factsheets about some of the traditional dishes on your menu.
- Think about children when planning your menu promotions: child-friendly promotions will encourage parents to eat in your pub or restaurant. Offer children smaller portions of the dishes on the menu rather than having a separate children’s menu. Offer a ‘Try It!’ plate for children to experiment with new tastes and flavours. Think beyond the chicken nugget!
To download advice for cooks and chefs on teaching cookery in schools please use this link.
To be inspired by the experiences of Cooks and Chefs that worked in Schools during British Food Fortnight, please use this link.
For more examples of how cooks and chefs have worked with schools please use this link.
To team up with a farmer and go together into schools please contact LEAF (Linking Environment & Farming) on Tel: 02476 413911. They have 300 farmers trained in working with schools.
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