Schools are responsible for their school meals service and how and where they choose to buy their produce. The department does not hold the information on what percentage of food is organic and locally sourced. Schools may use the guidance launched alongside the government’s 'Plan for Public Procurement: Food and Catering Services'.
The guidance provides a methodology which helps contracting parties balance a range of criteria when procuring food and catering services. These include production standards, health and wellbeing, resource efficiency, socio-economic factors, quality of service and price.
The guidance has been attached and is available from: