NHS Greater Glasgow & Clyde (NHSGGC) - How We Source Our Patients Food
Margaret Valenti, Catering Business Manager

Background


NHS Greater Glasgow & Clyde (NHSGGC) is the largest Health Board in Scotland, providing a catering service for approximately 6,000 patients each day across 4 sectors covering 16 hospital sites. 


These range from small outlying units to the Queen Elizabeth University Hospital Campus, the largest Critical Care complex and Emergency Department in Europe.

I work as Catering Business Manager within the Corporate Catering Team for NHSGGC.

The team is multi-disciplinary and includes:


  • Head of Catering
  • Retail Catering Lead
  • Catering Business Manager
  • Cook Freeze Production Unit Manager
  • Strategic Dietitian
  • Strategic Catering Manager


The team work continuously to improve the quality and standard of catering to patients and visitors by providing governance to each catering department across NHSGGC ensuring compliance with National Standards and regulations.


Over the years the team has been involved with several catering initiatives and projects over including:


  • Refurbishment of 2 Central Production Units to a cook freeze model of food production.
  • Transition to a cook freeze model of food service across the entire health board.
  • Implementation of standard menus across every hospital site.
  • Supply of Cook Freeze products to support another Health Board in Scotland.
  • Development and trial of the current National Catering Information System.
  • Introduction of Catering Public Partners to monitor and audit patient catering services.


NHSGGC deliver patient catering using standardised menus and procedures across every catering department. The majority of patient food is offered from the standard adult 2 week menu.


All hot items offered within this standard menu are produced in house from the 2 Cook Freeze Production Units (CFPUs) who produce and deliver orders to all our hospital sites. Between them the CFPUs produce over 70,000 meals each week.


The CFPUs also support with some additional items for specialised menus and retail catering.  Specialised menu items that cannot be produced in house are currently purchased externally by the individual Catering Departments according to their specific patient’s dietary needs.


All of our menus are nutritionally analysed to ensure compliance with National Standards and Legislation.


Menu Planning

Menu planning for patients has become extremely challenging over the years where greater consideration must now be given to:

  • Increased cost of provisions and available budget.
  • Increased demand for special, alternative and religious diets.
  • Compliance to national nutritional standards and legislation.
  • Meeting the Scottish National “Cost per Patient Day” financial target.


Retail Catering however can be more flexible with seasonal offerings and promotions which is an ideal opportunity to promote our Scottish Food.


How we source our food

In Scotland all 14 health boards and 8 special boards source their provisions in conjunction with National Services Scotland National Procurement (NP).


NP manage the supply of provisions from third party suppliers which involves, contracting suppliers and products, management of suppliers and the supply chain.  This gives NHS Scotland more control over the procurement process ensuring quality and value for each health board. 


Food safety is also enhanced with regular supplier audits and inspections.

We are extremely fortunate to have a highly motivated National Commodity Manager with a wealth of knowledge and experience.


Every stage of a tender process involves the participation of the “Catering Advisory Panel” with representation from every related health board.  This collaboration ensures that all boards have a voice at the table and their individual requirements are met.  It is acknowledged that one size does not fit all for example rural areas in the Highlands will have very different needs to that of NHSGGC.


While we do consider finance during the procurement process the panel wholeheartedly recognise that that it is not just a cost cutting exercise. Value also relates to food quality, nutritional value, the health of our patients, sustainability and the local community.  We are also extremely mindful that we are buying for the public plate with the public purse and take our responsibility very seriously.


We work in line with current Government guidance, regulations and legislation. 

Including:

Procurement Reform (Scotland) Act 2014

Ensures that we focus on the wellbeing of our local areas. 

All of our milk is produced and processed in Scotland.

All of our red meat is Quality Meat Scotland Assured which contributes to the efficiency, sustainability and integrity of the Scottish red meat sector and its contribution to the Scottish economy.


Good Food Nation (Scotland) Act 2022

The “Good Food Nation (Scotland) Act 2022” commits the Scottish Government, Local Authorities and Health Boards to create strategies for the sustainability of food supply and the quality of food to improve outcomes for health. 


National Catering and Nutritional Specification for Food and Fluid Provision in Hospitals in Scotland

Sets out nutrition and catering criteria to ensure that NHS Boards support HIS Food, Fluid and Nutritional Care Standards.


The Catering Advisory Panel also actively work with smaller local suppliers and nominate products that can be added to our catalogues.  NHSGGC use a local fishmonger to supply the CFPUs with fresh Scottish fish for our patients.


The panel also visit suppliers regularly to see where our food comes from and how it is processed/handled.  It is also very useful for us to see and hear about some of the challenges our suppliers experience in terms of logistics and the current inconsistency with the ongoing supply of commodities. 


Relationships with our Suppliers

Working with NP helps Health Boards to develop good relationships with our suppliers.

An example of this is described below.


NHSGGC for several years struggled to find a suitable breaded fish product for our patients which could be cooked in our food regeneration trolleys.  There were several products available on the market from contracted suppliers but none were suitable, nor were they Scottish.


Directly following the Pandemic our National Commodity Manager identified a quality Scottish haddock product used in Scotland’s Schools as a possible solution. Following a successful trial of the product, a visit to Downies of Whitehills in the north of Scotland was quickly arranged.  Interest from a few other Health Boards was also expressed and Borders, Fife and Grampian joined us.

It was wonderful to see the operation in action and the icing on the cake was that this breaded fish is both landed and processed in Scotland.  The Aberdeen Harbour Master also dropped in and gave us an informative talk about Scottish fishing in the area.

Packaging

The main concern from Downies at this point was their ability to cope with the volumes required, particularly for NHSGGC alone. Concerns were also raised around logistics and distribution.  After careful consideration Downies decided to invest in additional equipment, staff and storage facilities.

The visit was extremely successful.  We were given a full tour of the processing unit where we observed the fresh fish being processed, blast frozen, breaded and packaged.

Following several months of collaboration between National Procurement, NHSGGC and Bidfood who offered to support with distribution, we were finally were able to supply a wonderful Scottish breaded haddock fillet to our patients.


This is an excellent example that demonstrates the value our Scottish National Procurement and collaborative working.  Last year alone Downies of Whitehills supplied NHSGGC with 180,852 fillets of breaded fish for patients. 

I am very proud to have contributed to several commodity tenders and initiatives over the years and place great value in how we procure our patients food in Scotland, especially in light of increasing concerns around food security.

Share:


You may also be interested in...

By Alexia Robinson September 26, 2025
26 September – 12 October 2025 British Food Fortnight, the best established annual promotion of British food across the public sector, returns today, and is going from strength to strength. The nationwide celebration is proven to deliver results , with more catering teams than ever expected to take part in the public sector. Schools, care homes, hospitals, universities , prisons - reflecting the supportive ‘family’ that is the Public Sector Catering (PSC) Alliance , of which Love British Food has been one of the longest-serving members. TUCO, NACC, HCA and LACA all actively support British Food Fortnight and encourage their members to take part. 3,000+ schools, 40+ hospitals and hundreds of care homes are all expected to join. Celebrations across Britain This year marks the first time in several years that all four nations are taking part, supported by the launch of a new four-nation series of the Love British Food logo . Menu promotions during the fortnight will showcase the passion public sector caterers have for fresh, seasonal British produce, and the value they place on close relationships with suppliers who help to deliver robust supply chains. Hospital promotions will be led by Bon Culina and Medirest , both Official Partners of Love British Food. Other Official Partners serving the public sector include OCS, Chartwells, Brakes, Fresh Direct, Harrison Catering, and Essential Cuisine. Regional suppliers Local Food Links and Derbyshire Catering Services are Food Hero members. Chartwells (Compass) is celebrating British Food Fortnight in 2,000 schools with classic British recipes and menu takeovers. NHS participation: Exemplar NHS Trusts in England have committed to taking part, renewing their pledge earlier this year. Many Trusts are running patient-focused activities. At Yeovil District Hospital , a bronze exemplar site, celebrations include a daily menu of British classics, from beer-battered haddock and chips to roast beef wraps with bubble & squeak fritters, alongside British desserts in the cafe. Farm visit success: The success of British Food Fortnight builds on Love British Food’s extensive on-farm training programme , which has now hosted over 214 public sector caterers on 10 farms. Committed to delivering a positive change on the ground. Love British Food calls these participants ‘change-makers,’ as they return to their workplaces inspired to source British and equipped with the knowledge of why it matters. The programme, initially focused on NHS caterers, has now expanded to include NACC and TUCO members. Public Sector Quotes: Professor Jayne Jones, Chair, Public Sector Catering Alliance, and Assistant Director (Facilities and Production), NHS Greater Glasgow and Clyde , said: “British Food Fortnight is a highlight in any public sector caterer's calendar, as it gives us a chance to showcase the wonderful local produce that we provide across our sector. We serve amazing local and seasonal produce across schools, hospitals, care homes, universities and prisons, and it's inspiring to see the work of Love British Food and other partners continue to grow the connection between producers, caterers and everyone involved in the supply chain in between to strengthen that sustainable access to local food for all. Caterers are rightly proud to demonstrate their skills in preparing and serving local food, and the care and respect they have for quality produce reflects the care and respect our primary producers have for the land. It's also wonderful to see this work reach across the devolved nations this year, providing a platform for each nation to showcase their pride in their local areas and the seasonal produce on offer.” Derek Wright, Catering Services Manager, Blackpool Catering Services , said: “School meals play a vital role in shaping children’s health and learning, and British Food Fortnight is the perfect opportunity to showcase the importance of fresh, local, and seasonal produce on the plates of our young people. By supporting British farmers, we not only invest in our children’s wellbeing but also strengthen our communities and food system for the future.” Toby Haines, Sous Chef, Yeovil District Hospital, Somerset NHS Foundation Trust , commented: “Here at Yeovil District Hospital, we will be celebrating British Food Fortnight with a selection of classics where they can expect a freshly prepared dish using local quality British ingredients every day. The bunting will be in place ready to celebrate on the 26th!” Across Somerset NHS Foundation Trust , community hospitals will be hosting tea parties, display boards highlighting British suppliers, and even British apple tasting events. Jane Wills, Deputy Facilities Manager, Somerset NHS Foundation Trust , added: “Within Somerset NHS Foundation Trust the Community Hospitals will be hosting tea parties for our patients, have display boards promoting the British food we provide, add union jack hearts to our menus to denote what products are British and one site hosts a British apple tasting event.” Tim Radcliffe, Net Zero Food Programme Manager, NHS England , said: “This year’s British Food Fortnight is especially important as it highlights the value of fresh, seasonal, and sustainable British produce at a time when supporting local food systems has never mattered more. For the NHS, it resonates deeply — nourishing patients, visitors, and staff with food that promotes health, wellbeing, and care. I’m delighted to see so many Trusts taking part this year, showing real pride in the meals they serve and the people they serve them to.” Mike Haslin, CEO, TUCO , commented: “British Food Fortnight holds a special place in the university food service calendar. It’s the time when we can truly spotlight the seasonality and quality of British food, while fostering stronger links between universities, producers and local supply chains.” Philip Shelley, National Lead for Food, NHS England , sums up: “Having British Food at the centre of our menu choice throughout healthcare is vital if we are to strengthen our commitment to farmers and local distributors in our regions. Every year, we take time to celebrate British Food Fortnight which highlights the opportunities, the quality of products and the sustainable measures which help us drive our net zero goals.”
By Alexia Robinson September 26, 2025
The UK’s largest annual celebration of homegrown food and the farmers who produce it, returns from 26 September to 12 October. The nation comes together for British Food Fortnight, for the 24 th year, with founder and CEO, Alexia Robinson, saying: “This year’s theme shines a spotlight on food’s deep-rooted connections with each of us – the bond that sustains the nation, physically, culturally, and economically. “Against a backdrop of global uncertainty, political pressures, and a challenging market, ensuring Britain’s food security is our number one priority.” At the heart of British Food Fortnight is a rallying call to back British farmers and celebrate the quality, diversity, and provenance of our food. Leading industry figures and organisations are uniting to support the campaign. Nation Farmers Union president, Tom Bradshaw says: “This British Food Fortnight comes on the back of a very hard two years for many farmers and growers. Public support means the world to those out in all weathers producing great British food for the nation. This fortnight is a great chance to celebrate all they do, so please show your support by trying to buy British wherever you can.” It is a sentiment echoed by Shadow Farming Minister, Robbie Moore MP, who says: “From the family farms that have been part of our countryside for generations to our young farmers bringing fresh ideas into the industry, British farming is the backbone of our rural economy. This year’s Food Fortnight celebrations are bigger than ever and I would encourage everyone to use this moment to show their support!” A true community movement, British Food Fortnight stretches from field to fork, reaching into every corner of the UK. For the first time celebrations are planned across England, Scotland, Wales and Northern Ireland. From city authorities to remote rural village halls, from the nation’s classrooms to its care homes, to universities and hospitals, everyone is united by one thing – putting British food centre stage. From giant puddings, floating food festivals, street food cookery workshops, bakery tours to farm visits, anyone can join in the fun. On the high street, the newly launched Community Champion of Change competition, is running in collaboration with lead retail partner, Morrisons, celebrating individuals and groups who are making a difference in backing British food. At a grassroots level, farmers have expressed their support of this vital campaign and encourage the public to take part. As Gloucestershire pig farmer, Anna Longthorp explains: “There is only one person with more power than supermarkets and successive governments, and that is you, the consumer; vote with your hard-earned cash and buy British.” David Webster, chief executive of LEAF (Linking Environment And Farming) says: “British Food Fortnight is a powerful reminder of the incredible contribution our farmers make – not only in producing high-quality, sustainable food, but also in caring for our environment and supporting rural communities.” Reaching a crescendo The celebrations culminate with the Harvest Torch, which has travelled from Southwark Cathedral to Suffolk where it has been paraded at agricultural shows all summer culminating in a special Harvest Service at St Edmundsbury Cathedral in Bury St Edmunds on Sunday 5th October, the middle weekend of British Food Fortnight. From there it will travel to London for the National Harvest Service at Westminster Abbey the week after the national food celebrations, on World Food Day, where it will be carried by the President of the NFU and lead the Offertory Procession. This finale brings together a partnership between Love British Food with The Trussell Trust, The Felix Project, the Coronation Food Project and City Harvest, highlighting the importance of making good food accessible to all. Get involved “We are incredibly grateful for the support from all our partners and Food Heroes who help us amplify the voices of British farmers and ensure British Food Fortnight 2025 is a resounding success in promoting local, sustainable food,” adds Alexia. Let’s come together to grow, cook, and champion British food, supporting our farmers every step of the way. To discover how to take part and find local events, visit www.lovebritishfood.co.uk or follow @LoveBritishFood on social media. Supporters from across the supply chain have shared their commitment to British Food Fortnight: “From hospitals to hospitality, British food creates some fantastic dishes and it’s only right that we celebrate the amazing contribution our farmers and growers make,” James Armitage, marketing director, Fresh Direct. “Choosing British strengthens supply chains, supports rural jobs, and promotes sustainable farming. For organisations, it’s a chance to show real commitment to provenance and resilience.” Philip Rayner, co-founder and MD, Glebe Farm Foods “School meals play a vital role in shaping children’s health and learning, and British Food Fortnight is the perfect opportunity to showcase the importance of fresh, local, and seasonal produce on the plates of our young people. By supporting British farmers, we not only invest in our children’s wellbeing but also strengthen our communities and food system for the future." Derek Wright, catering service manager, Blackpool Catering Services “We’re proud to champion British Food Fortnight by showcasing the best of local produce. Supporting British farmers and suppliers isn’t just about great taste — it’s about sustainability, quality, and celebrating the food heritage that brings communities together.” Caroline Morgan, Local Food Links, Dorset "Supporting British farming means supporting nature, rural economies, and the future of local produce. British Food Fortnight is an opportunity to showcase the innovation and passion at the heart of our industry.” Sarah Haire, Dunbia. “I’m delighted for NSA to join lots of other farming and food organisations in being part of British Food Fortnight. It’s really important to reflect on just how fortunate we are to have such an abundance of high quality food and drink, produced here in Britain with care and a lot of hard work by farmers and many others throughout our supply chain. ” Phil Stocker, chief executive of the National Sheep Association Farmers from across the UK have also added the voices: “British farmers and growers are resilient, hardworking, innovative and deliver some of the highest quality and best tasting food in the world. British Food Fortnight is a celebration of all our hard work!” Alison Capper, Worcestershire farmer and executive chair of British Apples & Pears “British food fortnight showcases the safe, ethical and sustainable food produced by British farmers - supporting British farmers, helps sustain our food security, rural communities and countryside.” Holly Atkinson, dairy farmer, Devon “British Food Fortnight is a great opportunity to support farmers, to help them produce healthy, nutritious food, while at the same time benefiting nature. When nature thrives, so does farming, and when farming thrives, so does the country.” James Robinson, Strickley Farm, Cumbria “Supporting British farmers means backing the people who care for our land, produce high-quality food, and steward our countryside for future generations, British Food Fortnight is the perfect moment to celebrate that.” Sophie Gregory, dairy farmer, Devon
By HoneyBuns September 8, 2025
As part of British Food Fortnight this year we would like you to welcome you to Honeybuns bakery for an exclusive peek behind the scenes. Taking place on Saturday 11 October, this exclusive event will include a tour of our artisan bakery, followed by a guided walk around the nature reserve here at Naish Farm, and finishing with oodles of cake tastings (of course!). We have two sessions on the day. The first runs from 2.00pm to 3.30pm, and the second from 3.30pm to 5.00pm. £15 per person payable on booking. All monies go to The Big Yellow Bus Garden Project, a local community garden. Spaces are limited so make sure you book your place. Contact details below.
By Honeybuns September 8, 2025
Growing numbers of customers want to buy British food Support for British farmers and food producers is palpable here in the South West. The snaking queues at numerous farm shops such as Teals, Darts Farm and Felicity’s are testament to a growing market for thoughtfully and locally produced fresh food. The phenomenon that is Jeremy Clarkson’s Diddly Squat has also turbo charged interest in our amazing British food heritage. Deliciously stocked rural vending machines are also tapping into this sustained interested in artisan food. Our local one at Woodbridge Farm, home of the esteemed Blue Vinny cheese, sells beautiful chutneys, cheeses, yoghurt and fresh milk with not a single mass produced sausage roll in sight. You can pop in there 24/7 knowing that everything there is made either on the farm or in Dorset. According to Emily Davies, owner of Blue Vinney, "With business costs rising and no proportional improvement in the milk price for decades it has provided us with an invaluable opportunity of maintaining control over our own products as well as a brilliant shop window for education, trialling anything new or seasonal and just having fun." Quoting from the Public Sector Catering website, “more than 80% of people surveyed believe it’s important to buy British Food”. The stats from the Red Tractor Assurance Scheme are even more heartening, “91% trust UK food that is exclusively produced in the UK”. British Farming and Food have weathered the storm - it’s now time to celebrate Following on from the brutal challenges of the pandemic, lockdowns and the ensuing cost of living crisis, consumer confidence fell in British Food from 2021-2024. The Ukraine crisis with its disruption to the supply of key ingredients from wheat to sunflower oil led the United Nations to state, “The United Nations has warned that the combination of COVID-19 pandemic and Russia-Ukraine crisis has led to the biggest food crisis after the World War II”. Gloomy days indeed - heaven knows we are ready for a bit of a party. So the fact that trust in British Food is now at its highest since 2021 truly is something to celebrate. By popping up your British Food Fortnight bunting and going all red white and blue on your chosen day(s) your team and your customers can wave the flag for our fabulous food heritage. From the iconic Cornish pasty to the creamy Cranachan of the Highlands, our beloved isle is full to bursting with gastronomic treasure.
By Alexia Robinson September 1, 2025
The organisers of British Food Fortnight and its official retail partner, Morrisons, have launched this year’s Community Competition to identify and recognise individuals, community groups, and organisations driving positive change in their local food systems. A key initiative which runs from 26 September to 12 October, the newly titled Love British Food Champion of Change competition is a celebration of the people creating deeper connections to British produce across their communities. In partnership with Love British Food, Morrisons is encouraging nominations from individuals and organisations, with the retailer’s in store network of community champions playing a key role in the nominations process. Morrisons Community Manager, Joseph Clark-Bland, said; “The Champion of Change competition is a chance for the industry to celebrate the unsung heroes working tirelessly to make British food the first choice on every plate. We look forward to giving recognition to those who share Morrisons values by inspiring others to explore the incredible variety and quality of food grown right here in the UK.” The competition provides a platform for recognising those creating stronger connections with British food. Morrisons’ involvement in this initiative aligns with its ongoing efforts to support a sustainable food system and champion the use of high-quality, locally sourced British ingredients. Love British Food founder, Alexia Robinson encourages competition entries ahead of the deadline on 12 October 2025. “We’d love to hear about inspirational people, whether they’re championing British produce from farms or in schools, universities, care homes, hospitals or restaurants. Nominees could be making a tangible difference by reducing food waste, food miles, alleviating food poverty, or promoting healthy, seasonal diets. Any initiative that supports British food and encourages others to make informed food choices would make ideal candidates, so please share their stories with us.”
By Alexia Robinson September 1, 2025
Get ready to savour success during British Food Fortnight. Love British Food, in partnership with Morrisons, is seeking extraordinary individuals and community groups making a real difference in their local food systems to crown the 2025 Champion of Change. The newly launched community competition is a key initiative during British Food Fortnight which runs from 26 September to 12 October. An opportunity to celebrate the people creating deeper connections to Britain’s food roots, the campaign founder, Alexia Robinson encourages people to submit competition entries. “This is an opportunity to recognise the hard work of those building a better, more sustainable food future. If you’re driving change in your community, we want to share your inspirational stories! “In 24 years of organising British Food Fortnight, one thing that consistently astounds me is the dedication of people working at a grass roots level. Anyone making a tangible difference, whether by reducing food waste, food miles, alleviating food poverty, or promoting healthy diets, any initiative that supports British food and encourages others to make informed food choices are worthy champions.” As Love British Food’s official retail partner, Morrisons, is encouraging nominations from its customers through the store’s network of community managers. Morrisons Community Manager, Joseph Clark-Bland encourages people from across the UK to get involved; “As champions of British food, we are delighted to support Love British Food’s Champion of Change competition. This is a chance to celebrate the unsung heroes who work tirelessly to make British food the first choice on every plate. The competition provides an exciting platform to recognise those having a lasting impact on their communities by developing a stronger connection with British food.” Individuals can submit their nominations online, sharing why their nominee deserves to be celebrated in no more than 500 words. The deadline is Sunday, 12 October 2025. For more information please visit: https://www.lovebritishfood.co.uk/community-competition
By Lee O’Mahoney August 28, 2025
Here at Fresh Direct, the UK’s leading wholesale fresh produce supplier, we fully understand our responsibility to set a precedent for others to follow when it comes to sustainability. Our vision is very clear – we will continue to lead the industry by championing UK farmers, embracing regenerative practices, and driving meaningful change across the sector – and we have a number of initiatives under way to deliver this vision. Irrespective of sector, the public care more than ever about where their food comes from and the standards in place to demonstrate sustainable sourcing. And as part of our efforts to meet customer needs, we recently announced a commitment to ensure all contracted UK fresh produce growers are LEAF Marque certified by the end of 2025. This move strengthens our environmental standards, with a focus on supporting growers to implement more sustainable farming practices. These include energy efficiency and carbon reduction, responsible soil and water management, minimising waste, and enhancing local biodiversity. Our Managing Director Andy Pembroke, said: “As a business, we are not only committed to reducing our impact on the environment, but also to ensuring we make a positive contribution to a more sustainable future for farming. And we want to work with growers who share that vision. Making this pledge for all our contracted UK fresh produce to be LEAF Marque certified represents a real step forward for our sector and we are grateful for the support of our growers who have really stepped up to the challenge. It’s also fantastic news for our customers who can see our demonstrable commitment to a sustainable future.” As we work towards full LEAF certification by the end of 2025, the initiative aligns with broader efforts to accelerate the transition to more resilient, transparent, and environmentally conscious food systems. Clare Mike, Director of Technical & Business Development at LEAF (Linking Environment and Farming), added: “Fresh Direct’s pledge is a significant milestone in the journey towards more sustainable and resilient farming systems. This commitment not only supports the adoption of Integrated Farm Management practices but also demonstrates a proactive approach to climate change, biodiversity, and soil and water health. We’re proud to collaborate with forward-thinking partners like Fresh Direct, whose leadership sets a powerful example for the entire foodservice sector.” She added: “This exemplifies the kind of collaborative action needed across the agri-food sector to drive meaningful change. By aligning its supply chain with LEAF Marque standards, Fresh Direct is not only enhancing the sustainability of their operations but also setting a precedent for others to follow. It is through such leadership and commitment that we can build a more resilient food system for the future.” It's a cliché – but as an organisation it’s true that we are on a journey to deliver a better future. I have confidence my expert colleagues and the network of committed British growers we work with will take us to a destination we can all be proud of. Contributor Bio Lee O’Mahoney is Brand Marketing Manager at Fresh Direct . Along with the rest of the Marketing team his focus is on championing the brand, communicating the market leading initiatives the organisation delivers, and putting a voice behind dedicated partner growers and their glorious produce.
By Alexia Robinson August 28, 2025
As British Food Fortnight approaches (26 September to 12 October), food supply chain partners are joining forces to champion Love British Food’s call for businesses and consumers to ‘Make the Switch’ and choose British produce – not only during the campaign, but all year round. The pledge encourages retailers, public sector caterers, hospitality providers, and households to make small, manageable changes to their buying habits, opting for seasonal British ingredients wherever possible. This approach, say campaign supporters, can have a ripple effect – boosting food security, strengthening local supply chains, and safeguarding high welfare and environmental standards. Alexia Robinson, Founder of Love British Food, says: “Supporting British food doesn’t have to be an all-or-nothing approach. By encouraging businesses and home cooks – to take one simple step with their food choices, we can make a lasting difference to the resilience of our food system.” Industry figures backing the pledge include the campaign’s partners Bon Culina, Brakes, Fresh Direct and Glebe Farm. Collectively, they are calling on their networks to play an active role in ensuring that British farmers’ produce reaches more plates across the UK. The campaign comes at a time when food security is under increasing scrutiny, and when the public is being urged to recognise the value of Britain’s world-class farming. By making small, conscious choices to buy British, consumers and businesses alike can invest in farm businesses, support rural communities, and create a more sustainable future for UK food and farming. British Food Fortnight is the UK’s biggest annual, national celebration of the diverse, sustainable food produced across the country.
Show More

  • Slide title

    Write your caption here
    Button
  • Slide title

    Write your caption here
    Button
  • Slide title

    Write your caption here
    Button
  • Slide title

    Write your caption here
    Button
  • Slide title

    Write your caption here
    Button
  • Slide title

    Write your caption here
    Button
  • Slide title

    Write your caption here
    Button
  • Slide title

    Write your caption here
    Button