This Food Thinkers webinar will outline how Bury Food Partnership has transformed school food provision using a bold and effective systems-based approach. Francesca Vale and Andrew Cowan will describe the actions they implemented to reimagine Bury’s food procurement model, developing direct relationships between organic producers and local distributors, enabling cost-effective bulk purchasing and making organic food both accessible and affordable. Inspired by international best practice and partnering with Copenhagen, 25% of all food served through Bury’s school catering service is now certified organic. 

The webinar will describe how catering staff have also been empowered to return to preparing meals from fresh ingredients, designing menus around seasonal supplies and engaging pupils through school council taste-testing and feedback sessions. Children’s deeper connection with the food they eat and the new-found value for the vital role of catering teams in delivering their high-quality school meals will also be illustrated. Andrew and Francesca will highlight that, contrary to common assumptions that organic food is more expensive, Bury’s new purchasing framework has generated approximately £50,000 in savings. The model has also strengthened the local economy by increasing business for local suppliers and reducing the carbon footprint associated with food production and distribution. The webinar will include an opportunity to ask Francesca and Andrew questions about their experience and provide tips for those interested in applying these learnings in their own setting.