Public food procurement – promoting population health, food security and ecosystem resilience.

Mark Stein

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


  • Caputo, P., Clementi, M., Ducoli, C., Corsi, S., & Scudo, G. (2017). Food Chain Evaluator, a tool for analyzing the impacts and designing scenarios for the institutional catering in Lombardy (Italy). Journal of Cleaner Production, 140, pp 1014-1026.
  • 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

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