An Overview of Institutional Food Procurement and Recommendations for Improvement
Growing public interest in the structure and effects of the United States food system has catalyzed the growing demand for regional, sustainably produced food in recent decades. Concerned about the environmental, health, animal welfare, and social justice implications of their food choices, an increasing number of people want to eat in ways that not only satisfy their taste buds, but reflect their values in these areas as well. Despite their interest in ethical eating, however, people may be constrained by structural factors such as which foods are available at their schools, hospitals, and worksites. Recognizing these barriers, as well as the fact that the scale and purchasing power of large institutions affords them significant influence over the way food is produced, priced, and distributed for consumption, many people have begun organizing efforts to reform institutional food procurement practices.
A never-ending cycle of rebates, unsustainable eating, and cheap food: How do we break the cycle if even the big guys can’t do it?
Ethical Procurement, It Ain’t Easy Being Green