Professor Morgan kicked-off by praising Matthew White for ‘carrying the torch’ and welcomed the new Public Sector Catering Alliance chair Jayne Jones, who he said would ‘continue to help create a fairer, healthier and more sustainable food system’.
His new book draws on over 20 years of research into public food systems in and beyond the UK. The book is due to be published in January, but Morgan said he happily shared some initial thoughts and findings ahead of its release.
He said: “The social significance of the public plate is so much greater than its economic value might suggest because of the special nature of its beneficiaries. Although pupils, patients and prisoners are radically different people they all have one thing in common - they are highly vulnerable people in need of a nutritious diet.
“In schools I examine the ‘whole school approach’ and the twin challenges of universality and plant-based menus. In healthcare I examine the Sisyphean task of providing clinical solutions to the societal problem of ultra-processed foods.
“And in prisons I examine the defects of the carceral diet and use the example of The Clink to show that good food offers hope and dignity to help prisoners rehabilitate themselves.”
He praised the work of two non-governmental organsiations - the Soil Association and Sustain - for their ‘enormous influence’ as they change the way people talk about public food.
Professor Morgan also had special praise for the London Borough of Newham for its Eat for Free Scheme that ensures every primary schoolchild, regardless of their family income, receives a hot and nutritious lunch.
He also spoke about the ‘good food lottery’, saying there are still large differences between those who can get a nutritious school meal across the UK due to the discrepancy in funding.
He described the Wales free school meals roll-out as a ‘minor miracle’ and said he was ‘disappointed’ that Scotland had halted its own scheme short of a full roll-out.
Professor Morgan noted that the UK needs a culture change ‘from treatment to prevention’ to improve public health. He praised Phil Shelley and Prue Leith in their Hospital Food Review for ‘seeing the real problem between catering procurement and waste’.
He said that prisoners were often ‘forgotten’ in the good food discussion because they were seen as ‘undeserving of a nutritious diet’, and praised the Clink Charity, which helps to train prisoners to be chefs, but said lack of funding meant it could only work with 750 prisoners every year. He pointed out that reoffending costs the economy £18bn a year.
Professor Morgan said that changes to the national diet were needed urgently to meet health, climate and nature commitments.
“Fruit and veg consumption needs to rise by 30% and fibre by 50%, while foods high in fat, sugar and salt need to drop by 25% and meat by 30%.”
Professor Morgan concluded: “The future is about plant-based for cost and health reasons, but we will only see change happens through effective collaboration.”