Schools, hospitals and the wider public sector will be encouraged to buy "locally sourced" fresh and seasonal produce, according to Number 10, under an £18 million food initiative.
Up to £400 million of up to £600 million spent by the public sector on imported food and drink could be sourced from within the UK, they added.
By opening up these contracts, we can help (our farmers) create more jobs, invest in their businesses and make sure people in our country have a healthier lifestyle. It's a triple-win - and will mean a brighter future for our country.
Making lamb tastier to eat and growing new strawberries without soil are among research projects receiving a share of almost £18 million, Downing Street has announced.
Fifteen UK-led projects will share funding of £12.1 million provided by Government and £5.7 million from industry, which also include investigating the protection of peas and beans from beetles without widespread insecticide spraying and using light to extend the shelf-life of fresh produce.
Millions of pounds of public sector cash will also be up for grabs to British farmers from 2017 when central government commits to buying "locally sourced" fresh and seasonal produce when it can do so, Prime Minister David Cameron said.
Pesticide residue was found in almost two thirds of bread products in the UK, according to a report based on Government figures.
The amount has more than doubled in bread products with 63% found in bread products last year, where as only 28% was found to contain pesticide residue in 2001.
The study by the Pesticide Action Network (Pan) UK and the Organic Naturally Different campaign said some 7% of the organic samples - three out of 42 products tested - contained a single residue, while none contained multiple residues.
Pan UK said the most likely explanation for this was cross-contamination from non-organic crops, either during production or storage.
Parents who wish to encourage healthy eating in their children should start early and often, researchers from the University of Leeds have said. Lead researcher Professor Marion Hetherington, from the Institute of Psychological Sciences added:
If you want to encourage your children to eat vegetables, make sure you start early and often. Even if your child is fussy or does not like veggies, our study shows that five to 10 exposures will do the trick.
Offering infants a frequent taste of vegetables may be a way to turn them on to healthy food, a study suggests.
Scientists found that starting early was the key to encouraging children to eat up their greens - or, in this case, artichoke.
The vegetable was chosen for the experiment because a survey showed it to be one of the least popular with parents.
Most babies given frequent small meals of artichoke puree increased the amount they ate over time, while 21% fell into the category of "plate clearers" who gobbled up more than 75% of each helping.
The heads of some of Britain's biggest supermarkets have admitted they regularly ignore sell-by and best-before dates on food they buy for their own families.
Speaking to the Times magazine, the boss of Morrisons, Dalton Phillips, said he preferred to smell food to see whether it was still OK to eat.
The managing director of Waitrose, Mark Price, said he regularly ate food such as bacon, eggs and vegetables "a day or two after" the use-by date.
The head of the Co-Op's food business, Steve Murrells said: “If you’ve got food in the fridge, and it’s one day past its sell-by date, it’s fine.”
Night-time snacking is the result of your genes, according to new scientific research.
Scientists from the Salk Institute in California have found that 'night munchies' are linked to a faulty PER1 gene, which controls the body's sleeping and eating patterns.
If a person's sleeping and eating habits become desynchronised, this can lead to night-time hunger pangs which disrupt sleep and may lead to over-eating and weight gain.
Sainsbury's has recalled some of its own-brand olives after discovering glass in "a small number of jars".
The supermarket said they had issued a small-scale product recall as a "precautionary measure" after receiving complaints from customers.
A spokeswoman said anyone with jar with a best before date of 13/1/17 should return the product and would get a full refund.
Five helpings of fruit and vegetables a day may not be enough, new research suggests.
Seven portions every day could have a more protective effect, experts said.
The NHS recommends that every person has five different 80g portions of fruit and vegetables a day. The suggested intake, based on World Health Organisation guidance, can lower the risk of serious health problems such as heart disease, stroke, type 2 diabetes and obesity, according to NHS Choices.
But a new study suggests that eating seven or more helpings of fruit and veg a day can reduce a person's risk of dying of cancer by 25%.
Eating this many portions can also reduce a person's risk of dying of heart disease by 31%, the authors said.
Children aged five and six are eating 0.75 grams more salt than the recommended daily amount and teens are exceeding the limit by around 1.5 grams, researchers claim.
The recommended daily levels of salt according to age are as follows:
- One to two years - 2g salt per day (0.8g sodium)
- Four to six years - 3g salt per day (1.2g sodium)
- Seven to 10 years - 5g salt per day (2g sodium)
- 11 years and over - 6g salt per day (2.4g sodium)
The study showed that 36% of children's intake of salt comes from a combination of bread-based and cereal products, while meat provided an additional 19%.
An example of salt levels in popular foods (taken from a sample of popular brands):
- Children's cereal: around 0.3g salt per 30g
- A slice of white bread: around 0.35g salt per slice
- Pork sausages: around 0.3g per sausage
- Ready salted crisps: around 0.45g per packet