The Power of the Public Plate - Recommendations for procurers and policy makers
Public procurers hold the power to influence the entire food value chain and through their decisions can affect both production and consumption practices. This position creates a strategic opportunity to leverage public sector demand for sustainable development.
Seizing the potential, however, comes with great complexity as it requires innovation within the respective procurement system, connecting the actual procurement to a much wider process linking to policy goals and engaging various stakeholders.
As a means to share how to turn this opportunity into implementation, this document draws from the experience of champions of public food procurement as featured in the Power of the Public Plate podcast as well as relevant guidance and case studies from across the world.
Recommendations address the different stages of the food value chain to make it more sustainable: input industry, primary production, food processing and packaging, transport and logistics, retail, food service, individual consumption and finally, waste & disposal.
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