Sustainable Food Procurement

The book examines sustainable food procurement policy and practice in the European Union, and beyond.

Autorentext

Mark Stein is a research associate at the University of Salford, UK, where he completed his PhD on sustainable food procurement. He has decades of experience working in municipal economic development, where he supported small business development, secured external funding, promoted e-commerce and developed sustainable procurement policies.

Maurizio Mariani is the director of the international platform Eating City. He plays an active role in international research projects that aim to promote sustainable public food services. He has co-authored several books, such as La Ville Qui Mange (2013) and City Food Policies: Securing our daily bread in an Urbanizing World (2015).

Roberto Caranta is a professor of administrative law at the University of Turin, Italy, and coordinator of Sustainability and Procurement in International, European, and National Systems (SAPIENS) International Training Network. He is the author and editor of numerous books, including European Public Procurement: Commentary to Directive 2014/24/EU (2021).

Yiannis Polychronakis is the Head of Supply Chains, Procurement and Project Management in Salford University, UK. Yiannis is also an engineer with extensive industrial experience and has published his empirical work in numerous prestigious international journals and conference proceedings.

Inhalt

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