Sustainable Food Procurement (Routledge Studies in Food, Society and the Environment)

Cover
Half Title
Series
Title
Copyright
Dedication
Contents
Acknowledgements
List of contributors
Introduction
Part I National experiences
	1 Rise and decline of standards in UK school meal provision, 1980–2022
	2 Sustainable public food procurement in English higher education
	3 Public procurement and local food in Sweden, Denmark and the UK
	4 Public meal provision in the Baltic Sea Region: analysis of issues and challenges towards sustainable public food systems
	5 Sustainable public food procurement in France
	6 Sustainable public food procurement in Spain
	7 Sustainable public food procurement in Brazilian schools: an obligation under and beyond the National School Feeding Programme (Programa Nacional de Alimentação Escolar – PNAE)
	8 Sustainable food procurement and universities: a participative and eco-innovative tender for the vending machines at the University of Turin
	9 Sustainable public food procurement in Italy: Minimum Environmental Criteria and definitions of sustainability
	10 Designing and measuring sustainability and social impacts of food service
	11 The European “meal voucher” market and its evolution
Part II Future scenarios for sustainable procurement of food and catering
	12 The impact of the “Farm to Fork” strategy on sustainable food and catering procurement
	13 Transforming food systems: the role of public procurement
	14 A paradigm shift in public food service
Index