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In England, about one in three children leave primary school overweight or obese; those in the most deprived areas face more than twice the risk of those in the least deprived; and lower-income children consume substantially less fruit, vegetables, oily fish and fibre. As packed lunches rarely meet the School Food Standards (SFS), school meals can improve nutrition, establish healthier food habits and support long-term wellbeing. Because most schools use external caterers, they need stronger procurement capability to set robust specifications and appoint suppliers able to deliver these outcomes without driving up costs.\nThe project also supports the Government’s Good Food Cycle and the Plan for Change by promoting healthier, more affordable food and a sustainable, resilient supply chain.\nDefra has provisionally allocated £2 million RDEL over 15 months, based on comparable initiatives such as Food for Life Served Here. \nAims\nThe successful contractor will:\n• design and deliver a project that improves school food procurement practices;\n• establish a robust framework to monitor and report progress, including evaluation baselines where required; and\n• generate evidence and insights to inform future education and PSFP activity.\nDefra has not prescribed the delivery approach. The contractor is expected to apply professional judgement, identify effective options and consider innovation. 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with the food system, improving access to Small-Medium Enterprises, and encouraging local economic growth. It would also directly contribute to the Food Strategy outcomes. The project objectives are: 1. Encourage food procurement best practice in the education sector - this would include: a. Sourcing of food in education settings which is seasonal, produced to higher environmental standards, and higher animal welfare standards (going above UK regulatory baseline but allowing for equivalence in other countries). b. Reducing food waste throughout education food procurement supply chains. c. Provision of food in education settings which is healthy and nutritious and accounts for the specific needs of the consumer. d. Sourcing of food in education settings from a diverse range of suppliers, particularly SMEs and VCSEs, with an aim to increase resilience, encourage food producers to innovate and help support the economic, social and environmental well-being of the relevant area (as per the Public Services (Social Value) Act 2012). 2. Support food education for pupils in a way which engages them with the opportunities and challenges across the food system, with the aim of teaching pupils about the importance of food, how it affects health, and about the relationship between food and farming (e.g. by setting up a school vegetable garden, conducting farm visits, providing cooking lessons, and adding aspects of food education to the curriculum). 3. Increase the transparency of and traceability within food supply chains in education settings to: a. Help improve accessibility for SMEs by addressing information failures whereby suppliers lack knowledge and understanding of how to access opportunities in the public sector and procurers are unsure of how to buy from local SMEs. b. Review compliance with the School Food Standards and the information available to enable evidencing compliance. c. Drive continuous improvement, including to overcome barriers to compliance with nutritional and food procurement rules and regulations. d. Build our understanding of what food is bought, served, sold and wasted. Defra has estimated a provisional budget of £5-8 million for the project. However, the specific level of funding has not yet been finalised and could be subject to change as we refine the requirement for this project" }, { "releaseID": "100509-2026", "releaseDate": "2026-10-23T13:48:12+01:00", "releaseTag": [ "planning" ], "value": "Background\nThe Government seeks to improve public sector food procurement (PSFP). Subject to legal constraints, it aims for half of all public sector food to be locally produced or certified to higher environmental standards. 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