To ask the Secretary of State for Environment, Food and Rural Affairs, what steps he is taking to increase procurement of pig products by Government institutions.
The Plan for Public Procurement: Food and Catering Services which was published in 2014 already provides UK food businesses with greater access to central government and wider public sector contracts.
The Plan aims to simplify the public procurement process and open up the market to more SMEs and local producers. It provides a level playing field on which UK producers can compete for the opportunity to supply more of the produce currently supplied from other countries. It includes tools such as the balanced scorecard, to help contracting parties to balance a range of criteria beneficial to the consumer, the environment, and to producers. These criteria include embedding UK production standards, inclusion of SMEs, local and cultural engagement, encouraging seasonality of fresh produce and calling for menus which celebrate the provenance of the food. The balanced scorecard applies to all food and drink that the Government procures, including meat.
The balanced scorecard approach is mandated for central government departments as existing contracts come up for renewal and it is also strongly encouraged for other public sector bodies.