more local food in hospitals
CORNISH HOSPITALS are using more local food thanks to a sustainable food development project using funding from the EU, DEFRA and the Soil Association. Project manager Roy Heath aims to build a central production unit for the county”s 26 hospitals to source and prepare local food. The public sector spends 1.8bn a year on food – or 2.28/patient each day. Mr Heath is now sourcing local fish, vegetables, dairy and eggs and is seeking greater involvement with local livestock producers.
THE WOMEN”S Food and Farming Union and Taste of the West have launched the latest edition of their Real Cornish Food leaflet to help people to source excellent local produce. The directory of local food producers, farmers markets, restaurants and farm shops features almost 200 businesses and 100,000 copies will be distributed among tourist centres and attractions as well as via local holiday businesses.