Mark Stein email@example.com
Public food procurement is a significant part of overall food consumption in many countries – buying food for schools nurseries, hospitals and elderly care. The session will discuss sustainable food procurement policies aimed at:
- Encouraging healthy eating
- Minimising global warming
- Promoting animal welfare and biodiversity
- Reducing food waste and meat usage
- Supporting local and regional food producers – thus safeguarding food security
The deadline for proposals is 7th of February 2019
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- Goggins, G., & Rau, H. (2016). Beyond calorie counting: Assessing the sustainability of food provided for public consumption. Journal of Cleaner Production, 112, pp. 257-266.
- Mikkelsen, B.E. and Sylvest, J., 2012. Organic foods on the public plate: technical challenge or organizational change?. Journal of Foodservice Business Research, 15(1), pp.64-83.
- Morgan, K. and Sonnino, R. ( 2008). The school food revolution: public food and the challenge of sustainable development, London: Earthscan.
- Pitt, H., & Jones, M. (2016). Scaling up and out as a Pathway for Food System Transitions. Sustainability, 8(10), pp 1025-1041