Move towards more local and organic food

Local food is usually associated with farmers' markets and specialist retailers, but public and political pressure is forcing local authorities and contract caterers to be more receptive to local and regional produce.

In London, the NHS has started a trial to increase the use of locally sourced and organic food at four hospitals. The scheme has been organised by London Food Link and the Soil Association, and hopes to tap into the £500m spent on catering by the NHS each year.

St George's University Hospital in Tooting, south London, is one participant, and catering manager Alison Vincent-Edwards aims to source 10% of food in the hospital's restaurant from local producers over the next two years.

Having lived on a farm, Vincent-Edwards is sympathetic to farmers. "I know a lot of them are struggling to make ends meet," she said. She believes the 10% target is realistic, but says farmers will have to overcome some hurdles to supply the NHS.

"A lot of the food we use is semi-processed. For example, Cheddar cheese is already grated, so there could be some difficulties in processing." Cost is another major factor, and Vincent-Edwards says local food will have to be competitively priced against existing supplies.