·         Shall at supplier’s cost be approved and audited by STS to provide a documented due diligence procedure.

·         Should be flexible to meet the potentially different needs of Higher and Further Education institutions and other public sector bodies.
E.g. Delivery patterns, stockholding requirements, invoicing, order placing, price controls and product development.

·         Shall promote healthy, organic and ethically sourced products

·         Will be given preference who can supply whether the whole or a sub-regional area of the group.

·         SME’s (Small and Medium Enterprises) are encouraged to tender to provide the local and   regional needs of members

·         Shall provide management information in an agreed format, itemised details by sales value and volumes.

·         Shall provide adequate support to inform and sell arrangements through marketing initiatives and product point of sale to a diverse customer base.

·         Shall be able to support the use of purchase cards, e-payment and consolidated invoicing.

TPL supports the Public Sector Food Procurement Initiative (PSFPI)

The public sector in England spends £2 billion on food and catering services, which the Government wants to use to help deliver a world-class sustainable farming and food sector that contributes to a better environment and healthier and prosperous communities.

The six priority objectives:

·         promote food safety, including high standards of hygiene

·         increase the consumption of healthy and nutritious food

·         improve the sustainability and efficiency of production, processing and distribution

·         increase tenders from small and local producers and their ability to do business

·         increase cooperation among buyers, producers and along supply chains

·         improve the sustainability and efficiency of public food procurement and catering services

Other important objectives cover consumer behaviour, organic food, animal welfare, fair treatment of suppliers, working conditions for catering staff and catering for ethnic minority, cultural and religious groups.