1. Peter Redstone, Barefoot Thinking Company 12 th October 2012

2.  To measure % of local food in Education & Health Service catering in Plymouth (2010- 12)  Included schools, colleges, schools, hospital  Approach based on earlier project (Soil Association/Barefoot)  Support of catering managers and suppliers  Plymouth University Team – Geography Dept Grads/U-grads (May-July 2012) Supervisor: Ian Whitehead

3. 1PRIMARYMilk, meat, veg 2PROCESSINGCheese, ice cream, pies 3DISTRIBUTIONLocally based 4DEPOTSOf national co’s

4. LOCAL ‘LEVELS’2010-112011-12 1 – PRIMARY 10%12% 2 – PROCESSED 18%9% 3 – LOCAL DIST 19%27% 4 - DEPOTS 39%44%

5.  Substantial public sector mkt – over £4m  Cautions: Very little comparative data available – project should be repeated next year (many lessons learned)  Strong support from catering managers and suppliers for the project  Opportunities for more supply of local food  ISSUE: Need to develop ‘Local’ as a Brand. (Comparisons with Fairtrade)