Sustainable Food Procurement

Legal, Social and Organisational Challenges
1. Auflage 2024
ISBN: 978-1-03-248616-1
Verlag: Taylor & Francis Ltd

Buch, Englisch, 246 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 620 g

Reihe: Routledge Studies in Food, Society and the Environment

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.

Zielgruppe

Academic, Postgraduate, and Undergraduate Advanced

Autoren/Hrsg.

Stein, Mark

Mariani, Maurizio

Caranta, Roberto

Polychronakis, Yiannis

Fachgebiete

• Sozialwissenschaften Politikwissenschaft Regierungspolitik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Biowissenschaften Biowissenschaften Biowissenschaften, Biologie: Sachbuch, Naturführer
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
• Naturwissenschaften Biowissenschaften Biowissenschaften Ökologie
• Geowissenschaften Geographie | Raumplanung Geographie: Sachbuch, Reise

Inhaltsverzeichnis

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

Über Autor(innen)

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.