Thank you for taking part in this survey.

We are gathering opinions about making public sector meals more climate-friendly, what best practice exists and what the barriers are to doing more.


It would be great if you can complete this questionnaire if you are:

- A public sector caterer
- A business supplying or catering for education, hospitals, the care sector, prisons, defense, or government offices
- A local Food Partnership (within the Sustainable Food Places or otherwise)
- Working on a project to improve or support public sector food

The National Food Strategy has recommended that public sector food should reflect a climate-friendly diet. We want your views about how this could be best achieved.

The results will inform which policies we call for in a government consultation on public sector food this autumn, and the White Paper on food which is due in 6 months.

The survey is from Sustain: the Alliance for Better Food and Farming and the Sustainable Food Places Network, and we will produce a short report from the results, which will be shared with all respondents who share their email. Please note that we will not share your email with any third parties or use if for anything apart from follow up regarding this survey.

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* 1. NAME

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* 2. ORGANISATION

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* 3. EMAIL ADDRESS

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* 4. TYPE OF ORGANISATION

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* 5. LOCATION (Local Authority)

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* 6. Would you like us to keep your comments anonymous?

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* 7. Approximately how many meals does your catering service serve per week? (leave blank if you don’t know)

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* 8. As a rough guess, what percentage of meals served (leave blank if you don't know):

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* 9. Is your catering service already working to serve climate-friendly meals, by doing any of the following? (tick as many as apply)

  We're already working on this We would like to do more of this
Offering a number of vegetarian and vegan dishes
Reducing the portion size of meat in dishes
Serving better meat, dairy and fish (e.g., free-range, organic, pasture-fed, RSPCA assured or certified sustainable)
Serving at least 2 portions of vegetables in each meal
Serving a number of locally-sourced and seasonal items
Buying from small-scale local producers
None of the above
We’d like to better understand the barriers you face in making climate and nature-friendly food the norm at the moment 

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* 10. What do you think are the main barriers to you (or the caterers you work with) doing the following? (Tick as many as applicable)

  Suitable products aren't readily available (e.g. can't get correct pack size or product type) The cost of doing so is prohibitive Lack of support from key decisionmakers (e.g. Councillors/heads of service) Current food standards don't support doing this Chefs struggle with recipes/knowledge needed to produce dishes customers will like Other Don't know/not applicable
Serving less meat
Switching to 'better' meat and dairy (higher welfare, organic, or certified sustainable)
Serving at least 2 portions of vegetables per meal
Serving locally-sourced and seasonal food
Buying from small-scale producers
Your views on proposals for interventions

We believe that public sector food should demonstrate what a healthy and sustainable diet looks like, and we should support quality UK farmers with taxpayer money, as well as encouraging supply chains to invest in more climate-friendly options.

Health and climate experts recommend that we reduce meat consumption by 20-50% compared to average UK diets today, and that the meat we eat should come from more environmentally-friendly sources like organic, agro-ecologically produced and pasture-fed, and free range, as well as MSC-certified for fish.

There are a number of options for doing so. We support a ‘meat allowance’, which is a maximum allowance of meat per person, per week, with caterers allowed to decide how and where they use that allowance, on the basis that caterers know what their diners want best. But there are other options, and we would like your thoughts:

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* 11. Which of the following policies would you prefer (introduced UK-wide), as a way to serve less meat and more vegetables and pulses in public sector catering?

  Support this idea Support this idea but with some suggestions (please add below) Do not support this idea Not sure/don't know
A flexible Meat Allowance (as described above)
Two or more meat-free days per week
Requiring meat-free options to be cheaper - eg snacks at least 50p cheaper, meals at least £1 cheaper
At least 50% of main meal options to be meat-free

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* 12. There are a number of options for serving ‘better’ meat - each could be introduced on its own, or we could recommend a few of these in conjunction, please therefore tick as many as you support

  Support this idea Support this idea but with some suggestions (please add below) Do not support this idea
100% British meat & dairy as a baseline standard
Phase in higher standards over time, for example free range eggs in year 1, organic milk in year 2, grass-fed beef in year 3, higher-welfare chicken in year 4, etc
Mandatory reporting for caterers, on the amount of meat, dairy, fish and eggs served, and the percent from ‘better’ sources.
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