The annual public sector spend on food and food services is estimated to be over £2billion. A great deal of progress has been made in improving aspects such as nutrition, food safety and food quality in recent years. It is vital not to allow standards to drop in the era of efficiency savings introduced by the new coalition government.

Sustainability is a key factor: environmental and economic. Effective waste management is essential, and with over £1million worth of food thrown away every year by the NHS alone, there is a great deal of work to be done.

Where can efficiencies be achieved in public sector catering? How can you ensure high quality, nutritious food in these lean times? Catering for the Public Sector: maintaining standards will address these questions and more.