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Departmental Catering

Volume 448: debated on Thursday 6 July 2006

To ask the Secretary of State for Environment, Food and Rural Affairs what proportion of food served in his Department’s catering establishments was of British origin in 2005; and what instructions he has issued to the provider of food services regarding the sourcing of food. (78162)

[holding answer 16 June 2006]: From information held centrally, the proportion of food served in the Department’s catering establishments that is of British origin is 100 per cent. for eggs and milk products; 90 per cent. for cheeses; 80 per cent. to 100 per cent. for root vegetables; 50 per cent. to 80 per cent. for salad vegetables; 25 per cent. to 40 per cent. for fruit; 85 per cent. for fish; 100 per cent. for bakery products; 80 per cent. for chicken; 70 per cent. for beef; 15 per cent. for lamb; 25 per cent. for bacon and 90 per cent. for pork.

DEFRA’s catering services providers are required to use food produce which is fresh and seasonal including organic produce. They are also required to develop the use of small and medium sized enterprises in their food supply chains. The catering services providers are required to have full regard to the objectives of the Public Sector Food Procurement Initiative (PSFPI). The service performance of the catering services providers is the subject of continuous assessment and review.