Addressing Sustainability within Public Procurement of Food: A Systematic Literature Review

Decreasing the carbon footprint of food through public procurement-A case study from the municipality of Härnösand

Eating habits are among the strongest drivers of negative environmental impact. Public procurement has been suggested as an efficient lever to catalyze changes within the food system. This study examines alternative purchase processes that may decrease the carbon footprint of publicly procured food through a case study of a municipality in the Northern part of Sweden. The GHG emissions associated with the current food service in the case study were 2.2 kg CO2e per kg food and must be reduced by 40.9% by 2030 to comply with the Paris Agreement; 76% of the emissions derive from food of animal origin (44% from unprocessed red meat). Three alternative diet scenarios, "zero red meat," "-50% red meat," and "flexitarian free from red meat," were explored. Only 6% of the total purchased food kilograms were altered, yet the cutback of meat caused GHG emissions reductions turned out to be as high as 44%. The Swedish Law on Public Procurement, deficient infrastructure, unsustainable food culture, and local politicians' reluctance to change were mentioned as the main obstacles to materializing necessary changes in the food procurement system. The respondents also pointed out essential policy changes at the national and municipal levels.

Evaluating Food Procurement against the EAT-Lancet Planetary Health Diet in a Sample of U.S. Universities

Aligning institutional food procurement with planetary health targets offers opportunities to improve nutrition and reduce food-related greenhouse gas (GHG) emissions. This study compared foods procured by 19 university dining programs in the U.S. in 2022 with the EAT-Lancet planetary health diet. Each university's procurement was then modeled to align with the EAT-Lancet planetary health diet, and changes to Healthy Eating Index (HEI) scores and GHG emissions were evaluated. For a subset of universities that provided cost data, changes in annual total food costs were also estimated. Universities in this study exceeded EAT-Lancet planetary health targets for beef (x- = 657% of target), pork (x- = 587%), poultry (x- = 379%), and eggs (x- = 293%). All universities failed to achieve planetary health targets for legumes and nuts (x- = 39% of the target) and vegetables (x- = 68%). Aligning food procurement with the planetary health diet would result in an estimated average 46.1% reduction in GHG emissions and a 19.7 point increase in HEI scores. Universities that provided cost data saw an average 9.7% reduction in food costs in the EAT-Lancet-aligned scenario. The procurement metrics assessed in this study can help university dining programs and other institutional food service organizations set goals and monitor progress toward planetary health targets.

Diverting Food Waste From Landfill in Exemplar Hospital Foodservices: A Qualitative Study

BACKGROUND

The US Environmental Protection Agency Food Recovery Hierarchy suggests methods for diverting food waste from landfill. Knowledge of how hospital foodservices implement food waste management strategies could help modernize food waste practices.

OBJECTIVE

The aim of this study was to explore hospital staff members' experiences of implementing a food waste management strategy to divert food waste from landfill in their hospital foodservice, including the journey, challenges, and facilitators of this practice change.

DESIGN

A qualitative study was conducted in 2022-2023 using semi-structured interviews.

PARTICIPANTS/SETTING

Eighteen participants were staff members with knowledge of the food waste management strategy from 14 exemplar hospitals in United States, Spain, Scotland, and Australia using strategies to divert food waste from landfill within the last 10 years.

ANALYSES PERFORMED

Mapping and thematic analysis were undertaken to code and identify themes from the interviews that described staff members' experiences of the journey to implement the strategy.

RESULTS

Six hospitals donated food, 1 transferred food waste for animal feed, 4 used an industrial solution, and 3 sent food waste for composting. A common journey pathway for successful implementation was identified from participants' experiences. It features the following 6 phases: idea, preparation, roll out, maintenance, established practice, and evolution. Facilitators included legislation, enthusiastic staff members, executive support, and "luck." Challenges were smells, occasions when food waste was not collected, equipment breakage, and funding depletion.

CONCLUSIONS

This study identified a common journey pathway for implementing a food waste management strategy in hospital foodservices that can be used to anticipate and prepare for the steps in the implementation process.

Benefits and Difficulties of Implementing Family-Farming Food Purchases in the Brazilian National School Feeding Program

Objectives: To explore the opinions of Brazilian National School Feeding Program (NSFP) nutritionists concerning the benefits and difficulties of implementing family-farming food purchases for the school feeding program. Methods: Exploratory and descriptive qualitative study conducted through the analysis of inductive content of open interviews carried out with technically responsible nutritionists of the School Feeding Program of 21 municipalities in Southern Brazil. Results: The qualitative analysis of the interviews resulted in 17 codes grouped into four categories that show the opinion of nutritionists on the benefits and difficulties of purchasing family-farming food: 1. increasing the visibility of rural areas and 2. improving the quality of food provided in school meals; 3. low product availability and 4. limited infrastructure for production and delivery. Conclusion: According to nutritionists, purchasing family-farming food in NSFP can increase the supply of healthy food in schools and stimulate rural development. However, efforts are needed to adjust institutional food demands for local food production and improve infrastructure for food production and distribution.

Tracking progress toward a climate-friendly public food service strategy: assessing nutritional quality and carbon footprint changes in childcare centers

BACKGROUND

Public food procurement and catering are recognized as important leverage points in promoting sustainable and healthy dietary habits. This study aimed to analyze changes in nutritional quality and carbon footprint (CF) of food service in childcare centers in the City of Copenhagen from 2018 to 2022, following a new climate-friendly food strategy in 2019. The strategy has a target of decreasing the CF of municipal food service by 25% before 2025 compared to a 2018 baseline.

METHODS

Key initiatives in the municipality's strategy included creating guidelines for food-service providers to reduce their CF while ensuring meal nutritional quality and providing food professionals an advisory process to develop necessary competencies. In this quasi-experimental study, food procurement data from Copenhagen's childcare centers (n = 356 [2022]) from 2018 and 2022 were combined with CF and nutrient composition data. Dietary CF and food and nutrient content were calculated per 10 MJ of energy and compared to guideline targets. Furthermore, data for 2022 were analyzed separately for institutions that had received an advisory process (n = 87) and those that had not yet (n = 269).

RESULTS

On average, the CF of the food procurement decreased by 15%, mainly driven by a decrease in ruminant meat purchases (-37%). While the procurement of plant-based protein sources (pulses, nuts, seeds) increased by 25%, it was still considerably below targets. Nutrient content did not substantially change, and recommendations for calcium, iron, vitamin D, sodium, and total and saturated fat were not met in either measurement year. Institutions that had received an advisory process had a 14% lower CF in 2022 than institutions that had not.

CONCLUSIONS

With the observed 15% CF reduction, Copenhagen's childcare centers are on track to reach the 25% reduction goal outlined in the municipality's food strategy by 2025. Nutritional quality was largely unchanged, but further efforts to increase especially the consumption of plant-based protein sources, while simultaneously reducing meat and animal-based fat, and maintaining sufficient dairy consumption, are needed to improve nutritional quality and reach the target CF reduction in the coming years. Providing training for food professionals could play an important role in seeing the changes through.

The origins of hospital food: Where does it come from and what do staff, patients and suppliers think about local food?

AIMS

To identify the origin of fresh and minimally processed foods served to hospital patients, and explore the challenges and enablers to local food procurement in hospitals.

METHODS

A mixed methods study was conducted in a healthcare network in Victoria, Australia. Packaging labels and product information were used to audit fresh and minimally processed foods purchased in 1 week. Processed food items and meals made offsite were not audited. Interviews were conducted with patients, staff and suppliers to explore their perspectives towards local food in hospitals. Framework analysis was used to identify themes.

RESULTS

Of 105 food products audited, 32% were imported, 25% were 'local' from Victoria and the remaining 43% were from within Australia (excluding Victoria). Qualitative interviews revealed several challenges including: increased cost of local food items, inconsistent supply and variable quality of local produce, difficulty accessing origin information, and lack of autonomy for hospitals to make food procurement choices. Enablers included: conducting a food origin audit to increase awareness, group purchasing organisation prioritising local food suppliers, and suppliers valuing local produce.

CONCLUSION

A food origin audit and interviews with stakeholders provided a rich understanding of current practices and how to increase local food procurement.

Urban Public Food Procurement in Kiambu and Machakos Counties as a Driver of Food and Nutrition Security and Sustainability: A Literature Review and Case Studies

Urban public food procurement can address malnutrition and improve the beneficiary experience at public institutions whilst reshaping food systems to be healthier and more sustainable. We reviewed grey and peer-reviewed literature on urban public food procurement in Kiambu and Machakos counties in Kenya. From the literature, we selected programmes for case study research through stakeholder interviews and targeted literature searching. We searched 11 databases and reviewed 23 relevant articles. The case studies involved early childhood education centre and primary school feeding, hospital food provision, and COVID-19 responses. We found that actionable data and public–private partnerships are enabling factors. Similarly, multistakeholder involvement and governance increase coordination. However, budget constraints threaten programme stability. Procurement criteria focused on nutrition, food quality, and community development, but did not explicitly include environmental sustainability. We linked case studies to the United Nations Sustainable Development Goals 2, 3, 4, 5, 8, and 12. By developing, improving, and scaling public food procurement, urban governments in low- and middle-income countries (LMICs) can reach the most vulnerable whilst improving farmer livelihoods, creating business opportunities, and addressing environmental concerns. This paper contributes implementational insights in Kenyan urban contexts by highlighting opportunities for local and regional policymakers in LMICs and their partners to strengthen public food procurement.