Of course, we want those consuming food purchased in the public sector to have access to the healthiest, best-quality food possible. We need to balance that with a desire to get good value for taxpayers’ money at the same time. Where foods are of the same quality and standard, we would of course expect people to purchase locally wherever possible. We want to use our influence to encourage people in the public sector to make the most of locally produced, high-quality British food. That is done through a blend of mandated standards that apply to central Government Departments —His Majesty’s Prison and Probation Service, NHS hospitals and the armed forces in England—and best practice standards, which exist to encourage all public sector organisations to work towards having healthier and more sustainable food in their supply chains.
Public sector food should champion healthier, sustainable food that is provided by a diverse range of suppliers. To underpin that approach, we held a consultation last year on public sector food and catering policy, including on updating the Government buying standards for food and catering services, which were last updated in 2014. Leaving aside the nutritional standards, which were updated in 2021, there was broad support for some of the proposals we included in the consultation, including pursuing greater environmental sustainability gains and increasing the opportunities for small and medium-sized businesses in the sector.
I am pleased to say that we have worked hard with colleagues across Government to take our response through to the final stages of drafting. I am confident that the revised standards will deliver positive change, as well as making life easier for those implementing them. The team has been working across Government with those Departments that have a vested interest, such as the Ministry of Defence, which has specific operational challenges in feeding its workforce, and with the Crown Commercial Services to oversee the consideration of SMEs in its new Buying Better Food and Drink agreement. That agreement will help SME food producers to access public sector food opportunities, provided that they meet the GBSF.
The GBSF already supports and strengthens cross-Government policies linked to environmental sustainability, animal welfare, food safety and nutrition. With regards to the environment, for example, the standards encourage the championing of seasonal produce and mandate that a proportion of food in the supply chain meets higher environmental production standards. That can currently be demonstrated through membership of organic and LEAF—linking environment and farming—assurance schemes, and we will continue to work to link them to world-class environmental land management schemes.
As well as bringing the standards up to date, the refresh will make the GBSF simpler and more engaging for those in the sector to interpret, whether returning to the standards or coming to them for the first time. Accompanying guidance will clarify how any changes can be applied, as well as improve the transparency of the supply chain, so that a greater range of potential suppliers are able to understand the opportunities the sector has to offer. To continue driving improvement and ambition in the sector, we will continue to develop and refine guidance following publication by engaging with the sector to improve uptake and retain Government focus on the priorities I have mentioned.
We have had a very interesting debate. I hope I have reassured Members that we are on the right track.