Denmark set an ambitious public procurement goal of 30% organic in 2012, and it has seen a revolution in the food served in hospitals, schools and prisons, as well as in private companies with a five fold increase in organic food production over ten years and with over 90% publicly procured food served in Copenhagen now organic. This panel explores what needs to be done at every step of the food chain to get local and regeneratively produced food into public procurement streams. Join Thomasina Miers (Co-founder, Wahaca, Trustee, Chefs in Schools) along with voices from across retail, distribution and government to explore how England can learn from the Danish model and revolutionize public procurement for the benefit of public health, cleaner water ways, biodiversity restoration and more resilient farming.