Sustainable Food Procurement: Legal, Social and Organisational Challenges (Routledge, 2024) taps into the global discussion on public food procurement as a means to achieve multiple social and environmental goals and examined new and creative ways to create value through public food purchasing. While there is a growing recognition that public authorities can use public procurement as a policy tool to pursue multiple environmental, health and socio-economic objectives, contracting authorities still face many challenges. The book explores international cases of sustainable food procurement policies and practices and the extent to which sustainability other values-based standards have been achieved and evaluates the new developments taking place at the EU and national levels. Guest speakers will discuss the lessons they learned about food procurement in writing the book and that could inform city, state, or national-level policy in the coming years and reflect on key ideas for researchers, advocates, and policymakers, to focus on in the next few years.

Guest Speakers:

• Mark Stein, Research Associate, Salford Business School, University of Salford, Manchester, UK
• Urszula Ala-Karvia, Doctoral Researcher, Ruralia Institute, University of Helsinki, Finland
• Minna Mikkola, Sustainable Food Systems Expert and former Visiting Scholar, Ruralia Institute, University of Helsinki, Finland
• Maurizio Mariani, Director, Risteco – Eating City, Marcieux, France

Moderator:

• Craig Willingham, Managing Director, CUNY Urban Food Policy Institute

Use discount code AFLY03 for 20% off Sustainable Food Procurement: Legal, Social and Organisational Challenges