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HEALTHY SUSTAINABLE FOOD IN SCOTLAND’S SCHOOLS AND HOSPITALS
Why? The Food for Life initiative will improve the quality of meals provided in Scotland’s schools and hospitals, whilst also supporting local food economies by building connections between food producers and local communities. The programme is designed to raise awareness and appreciation of good food and a healthy diet, fighting the epidemic of obesity among children and adults in Scotland.
Background One in five Scottish children aged 11 and 12 are obese, with the numbers higher in deprived areas. (Scottish Executive, 2005) A diet consisting of primarily processed food and fast food is low in nutritional content and high in fat and artificial additives. The Food for Life initiative, which has already been successfully piloted in East Ayrshire and the Highlands, would work to improve not only the quality and nutritional value of food, but also the understanding of why eating well matters and where food comes from. We believe that this is crucial in bringing about a long-term change in eating habits in Scotland, improving quality of life across the country. (For the Scottish Executive’s review of the effects of the Food for Life initiative see http://www.scotland.gov.uk/Publications/2006/07/27135746/0) Through its 5 key targets, Food for Life also promotes local food economies, animal welfare and sustainable farming, which is kinder to the environment.
School meals should meet the quantified nutritional targets first published in 1992 by the Caroline Walker trust, and set as the required standard in the Scottish Executive’s Hungry for Success initiative.
At least 30% by weight of food served should be from organic sources because… Organic crops have been shown to have higher levels of vitamin C, magnesium, iron and phosphorus and other nutrients. Non-organic farmers can use over 450 pesticides. Organic farmers can use only seven types and then only as a last resort. As a result organic food contains fewer toxic pesticides. Organically reared animals are raised to tightly specified high welfare standards, without the use of growth hormones or routine antibiotics. The substantially grass-fed diet of organic dairy and beef animals has a highly beneficial impact on the quality and nutritional content of meat and milk. Of some 290 food additives approved for use across the EU only 29 are permitted in processed organic foods. This means that a wide range of potentially allergenic or harmful additives are avoided on a diet high in organic foods. Organic farming is better for the environment. It conserves soil fertility, does not pose any risk of water pollution from pesticides, results in 40-60% lower carbon dioxide emissions per hectare and energy consumption is usually lower. (Piorr, Haring and Dabbert , 2000)
At least 50 % of meal ingredients should be sourced from the local region because… This will shorten the food chain and encourage freshness. Buying local food of good quality helps to retain wealth in local communities.
At least 75% of all foods eaten should be prepared from unprocessed ingredients because… Raw, basic ingredients such as fresh vegetables, fresh meat, fresh or frozen fish, poultry, cereal flours, pulses and beans are free from additives, high in nutritional content and taste great.
Facts The average Cox's apple is sprayed 18 times with many different chemicals. Of the 450 or so chemicals available to non-organic farmers to kill weeds, insects and other pests that attack crops, some of the most dangerous used in farming are organophosphates. They have been linked with a range of problems including cancer, decreasing male fertility, foetal abnormalities, chronic fatigue syndrome in children and Parkinson's disease.
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