The Caterer

Government urged to act and promote sustainable sources of food

11 May 2006
Government urged to act and promote sustainable sources of food

The Government must act to encourage chippies, restaurants, schools and hospitals to stop serving over-exploited white fish such as cod, says a new report about sustainability.

The Sustainable Consumption Roundtable was set up to advise the Government on how to limit the impact of human consumption on the planet's natural systems.

It is funded by the Department for Food, Environment and Rural Affairs and the Department of Trade and Industry.

The report found that the food we eat accounts for 31% of the damage done to the global climate.

As well as urging the switch to sustainably-harvested oily fish, it wants the Government to steer people away from a meat-intensive diet with less familiar meat cuts.

It also champions the development of more localised supply chains and more seasonal produce

The report's recommendations include reintroducing cooking lessons in school as "an essential life skill".

It adds that the Government must give due weighting to sustainability in public sector catering contracts, so local authorities, schools and hospitals are not penalised for serving seasonal, sustainable meals.

Download I Will if You Will report >>

Sustainable Consumption Commission >>

Guide to help source sustainable fish stocks launched >>

By Angela Frewin

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