The Sustainable Food Laboratory
Paul Winter
The Salzburg Seminar
April 2005
Project Goals
The Food Lab will deliver by June 2006



A strong tri-continent partnership working together to make
global food systems healthier
A set of high leverage, mainstream initiatives created by
this partnership that have already been prototyped and
piloted and have produced results
Carefully documented learning about how cross boundary
partnerships can highly complex societal challenges
The Seminar

Salzburg Seminar 3rd Meeting - 2 Year Project

Six Teams - Business Coalition - Latin American Farmers
Food Services Initiatives - Sustainable Fisheries
Commodities and Investments - Framing

Food for Health, Learning and Livelihoods
The Team …..Food for Health, Learning and Livelihoods
Team Goals………………….

Accelerate movement of healthy and fresh foods into
schools and healthcare facilities

Shift institutional food culture to one that values the
experience of food as integral to health, learning and living

Help build an efficient, more sustainable supply chain from
the local and international levels for high quality food
Action

Create momentum ...Call to Action …. collaborative
partnerships to inspire ambitious projects and policy
changes to shift food budgets to healing and learning

Create a trisectoral platform to share experiences, build the
evidence base for change, and improve practices in
procurement and supply chains
Effect to mainstream food supply……...

It responds two sources of deep concern – children and
health

To lead health and education institutions to have a pivotal
role in shifting the paradigm

Supply infrastructure created around these transformed
markets will drive supply and reduce costs

It will change the food policy environment
Next Steps

Convene a core group meeting in US representing Key
Stakeholders (hospitals,food services,education etc)

Organise core group meeting in the EU

Propose transatlantic learning activities

Pursue funding for work in the US and EU and the
transatlantic work
Advantages………………..
London Hospital Food Group

Product sourcing - Local Suppliers

Events - Day of Choice and ‘Brompton Breakfast’

Organic Meat and ‘Real’ Chicken Nuggets

Organic Milk - To be available at all four hospitals
Closer to home - SLaM

Organic Milk to be supplied at 3 main hospital site from July

Scotch Bonnet Ethnic Meal Production from Mid - July

Fresh Farm Produce now delivered direct to Lambeth

Organic Fruit and Vegetables - Weekly Staff Shop

Developing a business case for a CPU for the Trust

New Menus at Bethlem and Maudsley offering healthy
options