Mark Holmes, Food Supply Chain Consultant, reviews a recent sustainable food project - Local food for the Army.
The aim of the project was to identify the opportunity to supply locally produced food to 43 (Wessex) Brigade and to facilitate discussions between food buyers, suppliers and producers. The Brigade area covers the whole South West region although this project focused on Wiltshire.
The project concentrated on the red meat supply chain and engaged with businesses within the sector. John Gazzard from ADAS facilitated discussions between businesses and buyers using his local knowledge of the red meat sector in Wiltshire and the South West region. The method also included an Army Mess survey in order to understand existing and potential demand for local food products and barriers to uptake.
The activity culminated in a very well attended ‘Supplier and Buyer Event’ that brought together the whole supply chain. The Brigade Commander Brigadier Stephen Hodder spoke at the event reminding those attending of the old adage that "the Army marches on its stomach" that is as true today as it ever was, and society as a whole is taking a much greater interest in where its food is coming from and how it is produced.
The project has achieved much in a relatively short time scale successfully demonstrating both the opportunity for increasing the supply of local food as well as identifying the willingness of caterers and the food supply chain to make this happen. There is a solid foundation of local food procurement on which to build and to deliver additional benefits to the Army, local business and the community.
For more information please contact Mark Holmes on 01427 728792 or email Mark.Holmes@adas.co.uk.