The role of public procurement in promoting healthy and sustainable diets

Abstract

Abstract For diets to meet the FAO definition of sustainable, they must be accessible and secure. One aspect of this is the food available in supermarkets and in people's homes; another is that available in public institutions such as schools, hospitals and workplaces. Public procurement officers are responsible for sourcing food in such spaces; it is therefore necessary for these agents to be empowered with knowledge on sustainable and healthy diets. Ministries need to unite around the common goal that is sustainability. In Copenhagen an innovative approach has been adopted to drive this. The Copenhagen Food Strategy is a multisectoral initiative that has been embedded at the contractual level, changing mindsets and practices with a two-way dialogue between those providing the food and those delivering it. It is important to communicate good examples to demonstrate how policy can work to achieve sustainable and healthy diets for all. A practical manual has been developed to train procurement officers so that best practice can be disseminated across the country. Using the SDGs as a common language, processes can be streamlined and disseminated across multiple sectors and councils to achieve healthy and sustainable diets for all.