Abstract
This chapter focuses on public food procurement in English Higher Education. It discusses the results of a survey, which involved 19 online interviews with university procurement officers involved in procurement of food and catering services. The research examined the state of sustainable public food procurement practice. It considered challenges and opportunities for embedding sustainability in the procurement process. It discusses practical examples and best practice.
| Original language | English |
|---|---|
| Title of host publication | Sustainable Food Procurement: Legal, Social and Organisational Challenges |
| Editors | Mark Stein, Maurizio Mariani, Roberto Caranta, Yannis Polychronakis |
| Publisher | Routledge |
| Chapter | 2 |
| Edition | 1st |
| ISBN (Print) | 9781032486161 |
| Publication status | Published - 23 Feb 2024 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 12 Responsible Consumption and Production
Keywords
- public procurement
- sustainability
- food procurement
- higher education institutions
- climate change
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