Nibbles

Update on health claims regulation

In the last issue of Coretalk, we reported on the changes to the award that are needed to keep within new European legislation. We are aiming to introduce changes over the summer, so that the award is fully compliant with the new regulations by the end of the year.

A small number of sites are testing the proposed changes to ensure the healthyliving award remains practical and achievable. We will review the outcome of this pilot before making final changes to the criteria and associated guidance and materials.

We will continue to keep all award holders and applicants informed by letter. For further details please visit the website at www.healthylivingaward.co.uk.

News bites

Sustainable procurement: a winning combination

The Scottish Government has recently released new guidance for caterers on buying food sustainably which will help to provide economic, environmental, social and health benefits to the organisation as well as to society and the economy.

This guidance is aimed at anyone who is involved in the procurement of food or catering services especially but not exclusively in the Scottish public sector. It tells you how you can use procurement to support economic growth, contribute to health improvement and address national and local climate change targets.

The origin of food and drink is of increasing importance to people across Scotland.  It is important for our economy given that one in every five manufacturing jobs in Scotland is in the food and drink industry. 

Sustainable procurement can also protect the environment. The Food Climate Research Network estimates that in 2008, the food industry produced between 20 and 30 per cent of the greenhouse gases that cause global warming. 

Procurement legislation also means that the public sector must be open, fair and transparent in the way that goods and services are bought. 

Examples of sustainable procurement provided in the Guide include:

  • specifying fresh and seasonal produce in tender documents
  • removing barriers which stop small businesses bidding for work
  • structuring contracts in a way that attracts a wide range of suppliers
  • working with your suppliers
  • addressing quality and nutrition
  • buying food which will help to meet the Scottish Dietary Goals
  • taking account of how food has been produced and processed
  • thinking about its distribution
  • considering animal welfare 

View the guide ‘Catering for Change: Buying Food Sustainably in the Public Sector’ on the Scottish Government’s website.

Table talk

Linlithgow B & B is Scotland’s healthiest

Lumsdaine House Bed & Breakfast recently gained the healthyliving award plus, making it the only B&B in Scotland to have achieved this accolade.

To achieve a healthyliving award plus, establishments must increase the provision of healthyliving choices from 50 to 70 per cent of the food served, in addition to implementing a variety of other more stringent criteria.

Margaret Millican, Owner of Lumsdaine House B&B, said: "I am delighted to receive the award and be recognised as a sector leader in the provision of healthy food. I have always believed in using high-quality produce and preparing it with skill, commitment and passion to create healthy, tasty dishes for my guests."

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issue eighteen:
May 2011
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The healthyliving awardNHS Health Scotland - Scotland's health improvement agencyHealthier Scotland - Scottish GovernmentHealthier Scotland - Scottish Government