London Mayor encourages higher standards for food in restaurants and catering

 

London 2012 Games are starting gun for better food standards

The Mayor Boris Johnson is calling on the capital's restaurants, hotels and caterers to produce healthier meals from sustainable and British ingredients, as part of a new drive to help revitalise London's food sector.

One in four London businesses sells food and the Mayor wants to use the higher food standards put in place for the 2012 Games to create a lasting legacy for this vital industry, which generates billions for the capital's economy and employs hundreds of thousands of people.

A total of 14 million meals will be served during the Olympic and Paralympic Games, across 40 locations most of which are in London. The London 2012 food standards commit its caterers to use British, seasonal and farm assured foods, sustainably sourced fish and food produced to higher animal welfare standards. In addition, bananas, tea, coffee, chocolate and sugar will be Fairtrade and traditional cheese such as cheddar must be British. Healthier cooking methods, such as grilling and steaming, will be used, and healthier meal options will be available for everyone. The London 2012 commitments show that good food can be achieved whilst still maintaining profit margins.

The aim of the initiative, supported by the Mayor, spearheaded by Rosie Boycott (pictured above), Chair of London Food and involving a wide range of organisations including Defra, the London 2012 Games organisers, NHS London and food sustainability and conservation groups, is to use the high profile of the 2012 Games to create a permanent change in the UK catering industry, which will benefit the food and farming industries and consumers. It will also help match businesses that meet these higher food standards, with those looking to buy local, sustainable and good quality food.

London's food industry is the city's second largest manufacturing sector. Stimulating the demand for better food made locally, and helping existing businesses raise standards whilst still remaining profitable, will help this sector keep up with growing consumer demand for better and healthier food.

First up to the starting line and to pledge their support for higher food standards are caterers for the London 2012 Games, several leading universities and venues, and a range of London restaurants (see quotes below).

Mayor of London, Boris Johnson, said: ‘Catering for the 2012 Games is a mammoth operation and a lot of hard work has gone into raising the standard of the meals that athletes, workers and spectators will consume. We want this to generate a step change in the commercial food sector, providing a boost for our food industry in terms of investment and jobs.'

Rosie Boycott, Chair of London Food, said: ‘The London 2012 Games represent a once-in-a-lifetime opportunity to inspire change through the adoption of good food standards for the ultimate benefit of Londoners and all those visiting our city to enjoy food. This work will create an important legacy which will stimulate the market for better quality food.'

The food legacy programme is inspired by the London 2012 Food Vision standards. It has been set up by members of the London Food Board and supported by national food and farming organisations and is now set to work with companies across the capital as well as nationally to provide practical information and encourage them to 'go for gold' in food sourcing, preparation and staff training. It is aimed at businesses and organisations of all sizes. The support for organisations includes links to free, online services to help source food suppliers that meet London 2012 food standards. The food legacy website will detail opportunities that food businesses can benefit from in the lead-up to the Games such as festivals, events training and meet the buyer events benefiting the catering industry.

The food legacy programme is overseen by a steering group convened by the London Food Board. It is funded mainly by the Mayor of London, with contributions also from other organisations which champion better food and farming (see the website for details).

The new Food Legacy website is at: www.foodlegacy.org

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Notes to editors

• For more details on London Food and its membership go to: www.london.gov.uk/london-food/general/london-food
• For details about the London 2012 Food Vision standards go to: www.sustainweb.org/foodlegacy/london_2012_food_vision/
• For details of the new Food Legacy programme go to: www.foodlegacy.org
• The Food Legacy Programme is inspired by the healthy and sustainable food standards adopted for the London 2012 Olympic and Paralympic Games.
• The full list of Food Legacy programme steering group members and other partners and supporters are at: www.sustainweb.org/foodlegacy/whos_working_on_it/
• Examples of caterers that have already committed to improving the healthiness and sustainability of their food, and are supporting the Food Legacy programme, are at: www.sustainweb.org/foodlegacy/for_caterers/
• The Food Legacy pledge asks caterers, restaurants, events organisers and hospitality organisations to commit publicly to taking steps to improve the healthiness, ethics and sustainability of the food they serve. Caterers and the hospitality sector, can sign up to the Food Legacy pledge and commit to providing their customers with healthy and sustainable food. Organisations that buy in a catering service - for example, employers, institutions or events organisers can sign the pledge to send a strong signal to their food suppliers that healthy and sustainable food is the best way forward.
• Fairtrade certified food supports producers in developing countries by securing a sustainable price for their goods, improved working conditions and fair treatment of food producers.
• The Mayor has already committed City Hall to adopting the London 2012 Food Vision standards, as have the Metropolitan Police, LFEPA (London fire) and Transport for London.

For media enquiries relating to this press release, please call the London Mayor's press office: Hilary Merrett, Nicola Dillon or Elizabeth Lee.

For enquiries relating to the details of the Food Legacy programme, please contact: foodlegacy@sustainweb.org, telephone: 0203 5596 777.
 

"Defra supports The Food Legacy Plan’s ambition to see high welfare British food on the menu in London for years to come. It means that the great work of bringing sustainable food to the London Olympics doesn’t stop at the closing ceremony."
Defra, October 2011

“In December 2010, the GLA group launched its Sustainable Food Procurement Commitment, based on the London 2012 Food Vision. The Commitment forms part of our Responsible Procurement programme, and builds on our existing work to improve the social, environmental and economic welfare of London and Londoners. We recognise the important role that food and catering procurement can play in improving prospects for farmers and small businesses, environmental standards of farming and food production, and the welfare of farm animals. We are also committed to serving healthier options and helping to improve the health and well-being of our staff and of Londoners. We are delighted to see that more caterers and food outlets are getting involved through the Food Legacy programme and the various support services it promotes.”
Tim Rudin, Responsible Procurement Manager, GLA Group

"As a part of the Chartered Institute of Environmental Health, we have a strong commitment to buying food that is healthier, safer and sustainably sourced. Our rigorous procurement policy means that all our suppliers - including our principle food supplier Eden Catering  -  share our approach to sustainability, support the environment and invest in ethical practice for example by purchasing meat and dairy which has been produced to a high level of animal welfare. We strongly support the food legacy initiative, and look forward to working with the Food Legacy programme to encourage all organisations to adopt high standards of sustainability."
Warren Campbell, General Manager of 15Hatfields

"As London's Global University, University College London in partnership with the caterer Chartwells, is delighted to be able to support the Food Legacy programme, continuing the College's commitment to sustainable catering following implementation of the Sustainable Fish City pledge earlier this year. This programme, challenging and exciting as it is, strengthens our existing environmental commitments and will make a very real difference to food sustainability at UCL and across London."
Ian Wright, Soft Services Manager, University College London (UCL)

"We are proud to support to the Food Legacy programme in serving local, healthy, ethical and sustainable food to our students, staff and visitors. This campaign compliments the University’s commitment to sustainable initiatives and achievements. We reached 5th place in the recent Green League for institutions of higher education and have achieved a Bronze award Food for life Catering Mark."
Barry Palmer, Head of Catering & Conference Services at University of Greenwich

“City University London is delighted to support the Food Legacy programme as part of our ongoing commitment to provide healthy and sustainable food for all our students, staff and visitors. Campaigns such as this offer the ideal framework and support for helping organisations like ours ensure that environmental, ethical and social factors are considered in the procurement of food products.  We look forward to doing our bit towards helping London achieve a lasting food legacy from the London 2012 Games.”
Dawn White, Environmental Officer, City University London

"The University of Winchester Catering Department is pleased to be supporting the Food Legacy programme. We are committed to increasing awareness of sustainable practices by supporting local ethical suppliers and nationally by encouraging and supporting initiatives on sustainability and healthy eating."
Dave Morton, Catering Manager, University Of Winchester

“Quality food needs the best ingredients and we have this in abundance throughout the UK. You can find the most amazing produce without even venturing outside of the M25! Supporting the Food Legacy programme has been an easy decision for BaxterStorey to take. Ethical and sustainable local sourcing, supporting the British agriconomy and a focus on freshly cooked, seasonal food have been the very building blocks of our business since it began 10 years ago. We also invest heavily in our training initiatives such as our Chef’s Academy and Barista Academy, so we can constantly up-skill our Chef’s to make best use of our great British produce. Those of us working in the food service sector all have an important role to play in promoting sustainability and supporting British farmers.” 
Alastair Storey, Chairman of BaxterStorey (Caterers for the London 2012 media centre)

"Chartwells catering is proudly working alongside Goldsmiths, University of London in support of the Food Legacy programme to ensure we provide a healthy and sustainable food offer to staff and students at the college.”
Charlie Hudson, General Manager for Chartwells, working with Goldsmiths University of London

"Greenwich Kitchen is a catering business owned by Greenwich Co-operative Development Agency (GCDA). GCDA has been delivering projects across London since 2002 to support access to and production of healthy, more sustainable food. Greenwich Kitchen produces healthy, nutritious food using as many locally sourced ingredients as possible.  Our menus are based on Sustain's seven principles of sustainability and are therefore designed to be low-carbon, using only high quality outdoor reared meat, sustainable fish, fairly-traded products including tea, coffee, rice, pulses and seasonal and local fruit and vegetables. We have recently signed up to the Sustainable Fish City pledge. We source all our dry good from co-operatives. We are passionate about health and sustainability but believe this will only enhance taste and quality and will never compromise costs. We are delighted to see the launch of the Food Legacy programme, which will inspire us to continue to strive towards more sustainable and healthy food and hopefully more and more catering organisations will join us."
Claire Pritchard, Director, Greenwich Cooperative Development Agency and member of the London Food Board

“We have to remember “We are what we eat!” and the Food Legacy programme raises the bar. Eden Caterers wholeheartedly support and the pledges to serve healthy and sustainable food. Well done all at Food Legacy.”
Hugh Walker, Managing Director, Eden Caterers

"For The Clerkenwell Kitchen, being a sustainable company is absolutely central to our ethos. We are passionate about the quality of produce that we use and know that highest quality comes from small-scale and artisan producers who share our commitment to traditional farming methods, animal welfare and fair trade. We have found working in this way extremely rewarding and have created over the years an amazing network of like-minded producers, suppliers and contractors who share our values. It is very exciting that the London 2012 Food Vision is focusing on ethical and sustainable food production from producer to plate. It will be an extremely valuable resource in helping people to make the right choices and allow smaller companies already doing great work in this area to promote what they do."
Emma Miles, Co-founder, The Clerkenwell Kitchen

"Feng Sushi is passionate about promoting seasonal ingredients and UK produce. We believe foods in season contain all the right nutrients and minerals that our body needs at particular times of the year. In keeping with the Food Legacy programme's aims, we are also committed to serving the finest food with the least possible impact on the environment - from our eco-friendly packaging to a friendly cycling delivery service. Our motto is: eat healthily, tread lightly...."
Silla Bjerrum, Managing Director, Feng Sushi

"As workplace caterers we are often providing our customers with their main meal of the day and can be feeding regulars 10 or more times a week. It is important for us to be providing healthy choices as well as using healthy cooking practices behind the scenes and to educate our customers as to what foods are healthy, seasonal and sustainable. The Food Legacy is a fantastic initiative to focus our efforts on the key issues and to inspire other caterers to improve the health and sustainability of the food they provide."
Phil Roker, owner and caterer, Vacherin

"From the moment Wahaca was first conceived, we realised that, like the Mexican markets that inspired us, we wanted to make a positive and lasting impact on people's tastebuds, while minimising the negative impact on our local community and surroundings. We have always seen the benefit of operating as a sustainable business, not just through offering healthy and sustainable food, but also in how our restaurants are built, fitted out and environmentally assessed. We take Mexican-inspired dishes and source them as locally and ethically as possible. We believe that the finest meat comes from animals that have lived a healthy, happy life and have been treated well so we only buy from farms that we trust. We were one of the first restaurants in the UK to pass an audit by the Marine Stewardship Council and to stock their approved fish on our menu. We're pleased to support the new London's Food Legacy programme and hope that it will encourage more restaurants achieve the vision of creating a healthy and sustainable food legacy from the London 2012 Games. As for the London 2012 Games themselves, we will be supporting Mexico in the wrestling and England in the track and field."
Oli Ingham, Wahaca Mexican restaurant