The Public Sector Food Procurement Initiative (PSFPI)

Celebrate the best of British

Buying British in Public Procurement

Britain produces some of the best food and drink in the world. These pages provide advice and contact details to help those responsible for procuring food in the public sector to buy British.

Public sector procurers are not allowed under the European Treaty to restrict purchases to specific countries. However by specifying food that is seasonally available, buyers should be able to achieve value for money by buying in-season products at competitive prices without contravening EC rules.

The average proportion of British food used by Government departments, hospitals and
prisons currently stands at 66% - we hope these pages will inspire you to make it even higher!

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Please use these links to download a PDF of the guides.

The Public Sector Food Procurement Initiative (PSFPI)

The public sector in England spends £2 billion on food and catering services.

For more information about PSFPI follow this link.

For tools and guidance follow this link.

To find resources specifically aimed at people in your region follow this link.

Resources for buyers, specifiers, decision takers and stakeholders...

“Putting it into practice” - PB12955 February 2008. Use this link.

Catering Services and Food Procurement Toolkit. Use this link.

Model specification clauses for delivering PSFPI objectives (i.e. information to assist writing specification clauses). Use this link (Word document).

Looking for safe, assured and traceable food for the public sector? - Leaflet promoting farm assurance standards.

A fresh look at school food procurement efficiency and sustainability School Food Trust guide to help schools and local authorities become more efficient and sustainable in their procurement of food and provision of catering services. Use this link.

Food Policy in Schools - Catering and Food Procurement Supplement Guide for governors on how to produce whole school policy statements to promote healthy food and improve sustainability and efficiency in their procurement of food and provision of catering services. Use this link (PDF format).