PFG researchers participated in an exciting learning exchange by Sustain on ways to introduce more local, sustainable produce into schools.

Organised by Sustain’s Bridging the Gap team, PFG researchers Rosemary Venn and Gareth Owen joined colleagues from across the UK at a knowledge exchange event held in Manchester in April 2025 to better understand how we can best scale opportunities to introduce local and sustainable fruit and veg into schools. With the recent promise from Labour that half of food brought across the public sector is “locally produced or certified to higher environmental standards”, the discussion is a timely one. Though the ambition is rather vague (What’s meant by local? Why either or?)… it’s a moment to push through what a lot of people in the food and farming sector have been saying for years, as well as highlight the many positive instances of where local AND sustainable food IS being served on the public plate!

First on the agenda was a visit to Royal Oak, Lancashire. Royal Oak is an organic vegetable farm run by Peter and Cheryl Lydiate. Organic since the late 1990s, Peter and Cheryl farm on fertile black sandy soil, producing about 65 different vegetables a year, without infield irrigation. For them, organic is the obvious choice; better soil health, crop health and less extractive. Fertility is maintained on the farm through leguminous cover crops, spreading muck and crop rotations. Pests are managed through integrated pest management, wildflower borders and ‘edge effect’ in fields.  

Royal Oak started out growing for supermarkets and, like all farmers, were subject to harsh market forces and trading policies which left them with very little of the profit from the veg. After realising this was not an equitable relationship, Peter and Cheryl decided not to grow for supermarkets and now only supply direct to wholesalers, some veg box schemes and Organic North, their biggest trader.  

Royal Oak is one of the only remaining veg farmers in the region. With the recent halt in Government Sustainable Farming Incentive payments and challenges around labour, things aren’t easy right now. This is where public procurement contracts could offer some much-needed stability. Weather bombs and climate extremes are now making themselves felt and Cheryl and Peter feel very much at the mercy of the elements, despite their on-farm innovations.  

The following morning, we assembled in Organic North’s warehouse. Organic North is the largest and longest-established wholesalers of certified organic produce in the north of England. Now in their 25^th year of operation, they supply over 260 customers (wholesalers, individuals, veg box schemes, retail and 1 school) with organic fruit, veg, dairy, eggs, bread, oils, ferments & dry goods. Their suppliers range from growing on ½ acre to 30, the majority of which are certified organic, with some in conversion. With 75 UK suppliers and a range of suppliers from Europe and further afield for the likes of bananas, turmeric, ginger and other ‘exotics’, Organic North priorities local, seasonal and zero waste, trading 100 tonnes of veg a week. Although Organic North prioritises local, they recognise a heavy ideology on local makes things difficult and maintain a ‘more pragmatic approach’, with an aim to grow the local food system. Fair wages, fair pay for farmers and access for consumers is the name of their game!

As for scaling and public procurement, recently Organic North have recently started supplying fruit and veg into a high school in their local area. Meal plans were devised with parents and kids 3 weeks in advance, ensuring no waste, they only delivered what was needed. Six months in, the relationship is going well. Organic North would like to grow this and sees the potential in public food procurement, but it needs someone to lead on developing the relationships and setting things up… !! Opportunity Alert !!

Next up was sitting down to continue our discussions and do some group thinking! In a workshop brilliantly facilitated by Sustain, we were all encouraged to map our spheres of influence in our roles, our relationships, what is working and what isn’t. Where are our gaps? What do we need to achieve the goal of local and sustainable food on the public plate?  

A quick summary below of some of the group’s challenges, opportunities and importantly, SOLUTIONS to scaling public sector food procurement:

‍

Challenges:

• Some Local Authorities

• Contracts

• Certifications

• Supply / demand

• Clarity on standards

• Government policy (England)

• Infrastructure and logistics (hauliers and processing)

• No unified model of purchasing

• Cultural shift and education needed

• Lack of knowledge and traceability

• Definition of sustainable (standards and metrics)

‍

Opportunities:

• Outside imports of organic

• Relationships & networks

• Software

• Tenacious and positive Local Authorities  

• Customers

• Welsh policy

• Social media and the power of storytelling

• Chefs in schools

• Linking argument to economic growth (jobs) in UK

• Funders – recognition of opportunity  

• Plate waste – data gathering need

• Public health narrative (see recent report from FFCC)

‍

Solutions:

• Public health narrative

• Using the ‘right’ arguments to win over treasury (i.e ££)  

• Local Authority ‘leadership board’ ?

• Group certification for growers, participatory guarantee systems

• Dep. Of Education, food education in food culture in the curriculum  

• Supply chain has leverage and power – find the individuals in the chain who want to work for change  

The Procurement for Good team are looking forward to building on this work and contributing to bridging the gap between climate and nature friendly food and the public plate. If you have anything to add to the conversation, don’t hesitate to get in touch.  

Thank you Bridging the Gap team and Sustain!  

‍