Question

To ask the right hon. Member for Carshalton and Wallington, representing the House of Commons Commission, what plans the Commission has to (a) increase choice in parliamentary catering for vegetarians and vegans and (b) set prices that reflect the true cost of producing food.

Catering services have increased the number of vegetarian and vegan options across all menus over the past year and there are plans for the range to continue to grow this year. Catering services will continue to support National Vegetarian week and Vegan Month. Some chefs have also attended a two day training course looking at new ideas in plant-based foods to enhance the menus, with further development opportunities planned.

Catering prices are reviewed on an annual basis and amended to reflect one year’s change in the food price index (a subset of the consumer price index) and applied as a standard percentage increase across the whole product range. New prices come into effect in April, at the beginning of each new financial year.

The Finance Committee sets the overall budget direction and targets, and the Administration Committee confirms that the pricing percentages work within the overall budget direction and target once they have been presented to them on an annual basis. The House of Commons Commission is asked for a final decision if agreement cannot be reached with both Committees.

The catering budget set for 2019/20 for food gross profit is to achieve a 62% gross profit margin. This food gross profit covers the cost of food production across all venues on the estate.

Any prices which need to adjust mid-year due to significant market supplier increases (a previous example being the increase in the price of salmon by 40% in 2016/17) will be reported back to Committees separately.