Sustainable food procurement : legal, social and organisational challenges /
edited by Mark Stein, Maurizio Mariani, Roberto Caranta, Yiannis Polychronakis.
- First edition.
- Abingdon ; New York : Routledge, 2024.
- 1 online resource (xii, 234 pages).
- Routledge Studies in Food, Society and the Environment .
- Routledge studies in food, society and environment. .
IntroductionPART I - National experiences 1 Rise and decline of standards in UK school meal provision, 1980-2022 Mark Steinand Yiannis Polychronakis2 Sustainable public food procurement in English higher educationPenelope Giosa3 Public procurement and local food in Sweden, Denmark and the UK Mark Steinand Yiannis Polychronakis4 Public meal provision in the Baltic Sea Region: analysis of issues and challenges towards sustainable public food systemsMinna Mikkola, Urszula Ala-Karvia and Mark Stein5 Sustainable public food procurement in FranceIsabelle Hasquenoph6 Sustainable public food procurement in SpainJosé Pernas Garcíaand Ximena Lazo Vitoria7 Sustainable public food procurement in Brazilian schools: an obligation under and beyond the National School Feeding Programme (Programa Nacional de Almentação Escolar - PNAE)Chiara Falvo8 Sustainable food procurementand universities: a participative and eco-innovative tender for the vending machines at the University of TurinNadia Teccoand Egidio Dansero9 Sustainable public food procurement in Italy: Minimum Environmental Criteria and definitions of sustainability Andrea Appolloni, Wenjuan Cheng, Giorgia Masili, Daniele Binciand Mark Stein10 Designingand measuring sustainability and social impacts of food serviceMaurizio Mariani, Robin Gourlay andGiulia Caddeo11 The European "meal voucher" market and its evolutionMaurizio MarianiPART II - Future scenarios for sustainable procurement of food and catering 12 The impact of the "Farm To Fork" strategy on sustainable food and cateringRoberto Caranta13 Transforming food systems: the role of public procurementMarta Andhov, Sven Mikulic and Line Rise Nielsen14 A paradigm shift in public food serviceMaurizio Mariani
The book examines sustainable food procurement policy and practice in the European Union and beyond, exploring the extent to which sustainability objectives have been achieved and evaluating the new developments taking place at both EU and national levels. While there is a growing recognition that public authorities can use public procurement as a policy tool to pursue multiple environmental, health and socio-economic objectives, contracting authorities still face many challenges. This volume investigates the scope for pursuing sustainable objectives in public procurement of food and catering services, examining different regulatory contexts and organisational models to answer the overall question of how to integrate sustainability concerns into the various phases of public food procurement processes. Contributions in the book examine the policy and legal procurement framework and practices for sustainable public catering in three EU Member States: Italy, France and Spain. There is a comparative survey of the Baltic Region, including Denmark, Estonia, Finland, Poland and Russia, and moving beyond the EU, there is examination of the UK and Brazil, as well as a cross country comparison of the UK with Denmark and Sweden. Drawing on the expertise of an interdisciplinary and intersectoral team of contributors allows the book to benefit from the insights of different disciplines, including business sciences, anthropology and law. Tapping into the global discussion on public food procurement as a means to achieve multiple social and environmental goals, this work will stimulate readers looking for new creative ways to create value through public food purchasing. This book will be of great interest to students, researchers, policymakers and public- and private-sector representatives interested in public procurement, food policy and law, sustainable food sourcing and supply chain management.