Journal
JOURNAL OF CLEANER PRODUCTION
Volume 279, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jclepro.2020.123410
Keywords
Sustainable food; Sustainable procurement; Public procurement; Food supply chains
Categories
Funding
- Big Lottery Fund as part of the evaluation of the Food for Life Partnership
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This paper discusses the potential impact of public procurement on encouraging more sustainable forms of food production and how it can steer business change within food businesses. Through qualitative interviews, the study explores the influence of public procurement on small food producers and advocates of sustainable procurement.
Public procurement is increasingly recognised as a tool to promote more sustainable forms of food production. As the negative consequences of the food system on ecological and human health have become more apparent, public institutions have come under increasing pressure to purchase food in a way that promotes environmental, social and economic benefits. This is reflected by a growing number of initiatives that link the provision of healthy food with support for more environmentally benign food production. This paper explores the potential impact of public procurement on the business strategies of small food producers. In doing so, it seeks to widen the understanding of how demand can support more sustainable forms of food production and supply. The study is based on a series of qualitative interviews with producers and caterers who have participated in the Food For Life programme based in the UK. The impact of the programme framework is explored with respondents and thematically analysed to distil a series of key impact types and contextual variables. The paper discusses the potential for steering business change within food businesses using public procurement strategies. The unique nature of food systems and the complex relationships with human and ecological health lead to a distinct set of challenges and opportunities for advocates of sustainable procurement. Crown Copyright (c) 2020 Published by Elsevier Ltd. All rights reserved.
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