Organisations/Businesses- a Charter for Good Food

Grow it... encourage participation in community growing schemes and facilitate growing space at your workplace where possible.

Source it... know your supply chain and buy from local, certified and fair trade sources for your food service and procurement needs.

Choose it... provide healthy, locally sourced food choices at your workplace /school /college.

Cook it... cater at your establishment with healthy meals made from fresh, local, ingredients.

Eat it... encourage proper lunch breaks and provide, or ensure access to, healthy eating options.

Share it... influence suppliers and other organisations; promote the principles of the Food Charter to employees, partners, clients and students.

Don’t waste it... reduce food and packaging waste, using bio-degradable wherever possible. Find ways to re-distribute surplus food and recycle waste. If you’re in catering, encourage customers to take leftovers home.

Individuals - a Charter for Good Food

Grow it...for zero food miles grow your own at home, at an allotment, join a community garden or a community orchard.

Source it... source fresh, local and seasonal food, from independent outlets or buy direct from farmers markets or the farm gate. Connect to your food by finding out where it comes from, who produced it and how it was produced.

Choose it...make informed, healthy food choices and choose certified foods such as Organic, Red Tractor and Fair Trade.

Cook it... prepare and cook from scratch, learn new recipes and new skills.

Eat it... avoid ultra-processed foods, eat more fruit and vegetables and less meat and dairy. Look for high quality, high welfare certification such as pasture fed, free range, organic and MSC for fish.

Share it... connect with your community through food, e.g. via markets and cook clubs and influence others to engage with where their food comes from. Use apps. such as Too Good to Go and Olio to share any surplus.

Don’t waste it... Waste less food by planning meals, buying only what you need and using or freezing leftovers. Compost what’s left where possible.