Organic News
Organic public procurement initiative launched
September 15th saw the launch of a new initiative at The Marine Institute to promote organic food through the public procurement system. The initiative was led by dynamic Irish Cattle and Sheep Farmer’s Association (ICSA) executive, Gillian Westbrook, a member of the new Foras Orgánach. She feels that the initiative will help promote local, small scale and sustainable production that may with time develop into larger businesses. She is also hoping that the initiative might encourage conventional farmers to convert to organic production with this emerging market.
The project was launched by Minister Trevor Sargent TD who said “One of the objectives of the National Organic Action Plan is to encourage the development of Public Procurement opportunities for organic products. This scheme is a welcome step towards developing the great potential that Public Procurement offers, particularly to local organic producers who can supply the freshest quality food.” Minister Sargent talked about the role of Foras Orgánach and the work that needs to be done to meet the 5% target of organic land for 2012. The plight of the honeybee was also touched on and the important role they play in crop pollination. In America it is feared that they may become extinct by 2035 unless chemicals use is drastically reduced and beekeeping actively promoted.
A lunch specially created by the Compass Catering staff led by chef Frances Ryder and GMIT chef Louis Smith and his 3rd year BA Culinary Arts Students followed the launch. The centre piece of the lunch was wonderful organic salmon served with little crab cakes.
Dr Peter Heffernan, CEO of the Marine Institute was delighted to eat salmon that the Institute had helped to develop quality assurance schemes and organic certification for together with Bord Iascaigh Mhara. Also on the menu were tasty meatballs, a frittata, a very fresh salad with beetroot and lovely seasonal vegetables. Pauline Cox, MD of Management Catering Services-Compass Group Ireland said “We are delighted to support today’s launch which opens up some great sourcing opportunities for local, healthy sustainable products not just in Galway but beyond, for our entire business in the country”.
A selection of organic products was very tastefully displayed by two members of Mc Cambridge’s staff, who also offered tastings including Butler’s Chocolate, and Killeen Cheese.
Organic Matters magazine was available for staff members to take home too!
Speaking to Organic Matters after the launch Gillian Westbrook said “The feedback from the day was very positive and over 90% of the Institute staff responded encouragingly to the lunch. This shows that public procurement of organic food can be done, it can be done quite easily and it should have been done before now”. Gillian feels that more initiatives of this type could be the basis for producer groups to get together to supply organic food on an ongoing basis.
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Could someone pls pass on my e mail address to Chef Louis Smith I would like to get in touch with him.
We trained together in Geneva many many years ago
Thank you
Cyrus Todiwala