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Full Description
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.
Contents
Introduction
PART I - National Experiences
1 Rise and decline of standards in UK school meal provision, 1980-2022
Mark Stein & Yiannis Polychronakis
2 Sustainable Public Food Procurement in English Higher Education
Dr. Penelope Giosa
3 Public procurement and local food in Sweden, Denmark and the UK
Mark Stein & Yiannis Polychronakis
4 Public meal provision in the Baltic Sea Region: analysis of issues and challenges towards sustainable public food systems
Minna Mikkola, Urszula Ala-Karvia and Mark Stein
5 Sustainable public food procurement in France
Isabelle Hasquenoph
6 Sustainable public procurement of food in Spain
José Pernas García & Ximena Lazo Vitoria
7 Sustainable Public Food Procurement in Brazil
Chiara Falvo
8 Sustainable food procurement & universities: a participative and eco-innovative tender for the vending machines at the University of Turin -
Nadia Tecco & Egidio Dansero
9 Sustainable public food procurement in Italy: Minimum Environmental Criteria and definitions of sustainability
Andrea Appolloni Wenjuan Cheng Giorgia Masili Daniele Binci Mark Stein
10 Designing & measuring sustainability and social impacts of foodservice.
Maurizio Mariani , Robin Gourlay, Giulia Caddeo
11 The European "meal voucher" market and its evolution.
Maurizio Mariani
PART II - Future Scenarios for Sustainable Procurement of Food and Catering
12 The Impact of the 'Farm To Fork' Strategy on Sustainable Food Procurement
Roberto Caranta
13 Transforming food systems and their procurement - Let's go back to the drawing board
Marta Andhov, Line Rise Nielsen, Sven Mikulic
14 A paradigm shift in public foodservice
Maurizio Mariani
