New Website Launched by South East Food Group Partnership (SEFGP)
The public sector spends over £150 million annually on food in a wide range of institutions in the South East. Hoping regional producers can grab a slice of that market, the South East Food Group Partnership (SEFGP), the regional food promotion body, has launched a new website this month for both buyers and suppliers in the region.
The new website (www.southeastenglandfoodanddrink.co.uk) offers a wealth of information to anyone interested in public sector food procurement, from farmers to school caterers. New features for caterers include a seasonal menu planner and searchable database of producers who are ready and willing to supply public sector institutions in the region. Farmers &and producers can also log on to see a live feed of public sector tenders and information about how to get involved.
At present, food in hospitals, schools, the armed forces and the prison service in the South East might come from a variety of distant suppliers on a national and even international level. The buying power of these companies and the restrictions imposed by long-term and sometimes inflexible contracts make it difficult for smaller producers to break into the supply chain at a local level.
Local farmers and producers therefore miss out on the opportunity to supply these key services. The SEFGP aims to change this situation by encouraging producers to group together to satisfy large tender criteria and showcase the high level of local food on offer to public sector buyers.
Henriette Reinders, Director of SEFGP, explains: “The public sector spends a lot of money on goods and services in a wide range of institutions. At the same time, competition from across Europe and beyond has put farming under pressure and many producers are keen to find new markets. At a time when many farmers are facing added challenges, we’re here to support them and the local economy in the South East.
“The benefits of supplying local food to the public sector are many: the evolution of healthy sustainable local economies, a sense of food origin and seasonality in the local community and a significant reduction in food miles. The tide is definitely changing and our new website should support this positive movement to get local food into our schools and hospitals. We would encourage anyone with an interest in local and regional food to register online.”
Councils and public sector institutions are starting to write contracts and tender documents which offer smaller producers the opportunity to bid for parts of a whole contract. While it is not legal to specify local suppliers, contracts are being written which require wider sustainability criteria, favouring local producers.
However, producers need to gear up to comply with industry standards, be prepared to develop products which are suited to public sector catering and be prepared to be more flexible and innovative in their business development.
Henriette continues: “Demand for good quality, traceable, local food is increasing, particularly in the public sector in the wake of recent campaigns to improve school food. Hopefully our website will encourage more local producers to showcase their goods to the public sector and allow buyers to find reputable, high-quality suppliers.”
The SEFGP has already had some notable successes including the development of an ‘Omega 3 fishcake’, using mackerel and seasonal white fish landed in the port of Newhaven. The fishcakes are now on the menu for school children in Hampshire and will shortly be launched in Surrey. Working with Sussex-based companies to process and manufacture the fishcake has kept food miles down to a minimum.
To find out more about the South East Food Group Partnership, visit www.southeastenglandfoodanddrink.co.uk
