‘Green’ food use hindered by cost

Hospitals and schools say the cost of environmentally friendly produce is a barrier to improving the sustainability of public sector catering

The extra cost of serving ‘green’ produce such as organic food in hospital and school canteens is a major obstacle to making public sector catering more sustainable, evidence from two recent trials suggests.

Consultants Sustainable Futures Practice piloted government buying standards for food and catering in four NHS hospitals in England earlier this year: the Bedford, Chesterfield Royal, Darlington Memorial and Royal Surrey.1 The Soil Association also carried out a similar exercise in seven schools.2

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