You are here:

Public sector food procurement initiative

February 2010:

October 2009:

  • The Department of Health launch Healthier Food Mark scheme - Promoting healthier, more sustainable food. Find out about the project and how public sector organisations can volunteer to pilot the Mark before Friday 23 October.

April 2009:

PSFPI Evaluation published

Read the independent evaluation of the Public Sector Food Procurement Initiative (PDF 1.2 MB) undertaken by Deloitte.

In October 2008 Defra commissioned Deloitte to carry out an independent evaluation of the Public Sector Food Procurement Initiative (PSFPI). The scope was to consider what has worked well, what could be improved and to provide recommendations for the future.

The report shows that the PSFPI has had a positive impact on the progress of public procurement towards a more sustainable model. Evidence of this success is presented in the report. The report also identifies areas where performance could be improved.

The recommendations have been agreed and Defra, working with other key Government Departments is working on how best to take them forward.

Priority objectives of PSFPI

The public sector in England spends £2 billion on food and catering services, which the  Government wants to use to help deliver a world-class sustainable farming and food sector that contributes to a better environment and healthier and prosperous communities. The six priority objectives:

  • promote food safety, including high standards of hygiene
  • increase the consumption of healthy and nutritious food
  • improve the sustainability and efficiency of production, processing and distribution
  • increase tenders from small and local producers and their ability to do business
  • increase cooperation among buyers, producers and along supply chains
  • improve the sustainability and efficiency of public food procurement and catering services

Other important objectives cover consumer behaviour, organic food, animal welfare, fair treatment of suppliers, working conditions for catering staff and catering for ethnic minority, cultural and religious groups. 

Further information

Page last modified: 31 March 2010
Page published: 1 May 2003