How to solve the world’s problems through food in the public sector

Online at the Better Hospitality Conference 10-11am 20th April 2021

Procurement choices made affect climate, nature and health locally, nationally and globally. Food is an imperative factor in combatting climate change and everyone’s decisions around what to eat daily can impact this. If we are to achieve a fair food system where good food is available to all procurement needs to work for the global and local economy. Where better, than in the public sector, is there an opportunity to influence change and make public finances work to positively impact our environment and health. Join us, and special guests, to hear about how Food for Life Served Here and Green Kitchen Standard award holders are meeting the UN’s Sustainable Development Goals. How they are making procurement work for them and their suppliers to ensure they always give best value in buying choices.

About the speakers

Nigel Craine

An early career as a chef saw my love of cooking with fresh, seasonal and local ingredients take root. Subsequent years were spent in contract catering and latterly within local authority educational catering, where I strive to positively influence the food choices of Lancashire’s children and young people.

Rich Osborn

Dynamic Food Procurement Advisory Board Member and CEO at Equilibrium Markets. Rich led the Managing Agency for the ground-breaking Bath Council Dynamic Food Procurement Pilot and has been developing the technology and infrastructure to enable short, transparent supply chains from sustainable SME food producers in the catering channel since 2013.

Caron Longden

Lead Development Manager for Food for Life Sustainable Catering Caron has worked for the Soil Association for 16 years. Part of the Food for Life Served Here team since its launch she has broad experience working in food and procurement. Caron is a trained chef and has worked in large scale catering meeting tight budgets while keeping standards high.