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010 a| 2023051228;

020 a| 9781032486161q| (hardback);

020 a| 9781032492971q| (paperback);

020 z| 9781003393023q| (ebook);

035 a| (WaSeSS)ssj0003013991;

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049 a| EREEa| NEHH;

050 00 a| HD9015.A2b| S87 2024;

070 0 a| HD9015.A2b| S87 2024;

082 00 a| 338.1/942| 23/eng/20240309;

245 00 a| Sustainable food procurementh| [electronic resource] :b| legal, social and organisational challenges /c| edited by Mark Stein, Maurizio Mariani, Roberto Caranta, and Yiannis Polychronakis;

260 a| New York :b| Routledge,c| 2024;

263 a| 2404;

300 a| pages cm;

490 1 a| Routledge studies in food society and the environment;

504 a| Includes bibliographical references and index;

505 0 g| 1.t| Rise and decline of standards in UK school meal provision, 1980- --g| 2.t| Sustainable public food procurement in english higher education --g| 3.t| Public procurement and local food in Sweden, Denmark and the UK --g| 4.t| Public meal provision in the Baltic Sea Region: analysis of issues and challenges towards sustainable public food systems --g| 5.t| Sustainable public food procurement in France --g| 6.t| Sustainable public procurement of food in Spain --g| 7.t| Sustainable Public Food Procurement in Brazil --g| 8.t| Sustainable food procurement & universities: a participative and eco-innovative tender for the vending machines at the University of Turin --g| 9.t| Sustainable public food procurement in Italy: minimum environmental criteria and definitions of sustainability --g| 10.t| Designing & measuring sustainability and social impacts of foodservice --g| 11.t| The European "meal voucher" market and its evolution --g| 12.t| The impact of the 'Farm To Fork' strategy on sustainable food procurement --g| 13.t| Transforming food systems and their procurement: let's go back to the drawing board --g| 14.t| A paradigm shift in public foodservice;

506 a| Available only to authorized users.;

520 a| "The book examines sustainable food procurement policy and practice in the European Union, and beyond, exploring the extent to which sustainability objectives have been achieved and evaluating the new developments taking place at both EU and national levels. 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. This volume investigates the scope for pursuing sustainable objectives in public procurement of food and catering services, examining different regulatory contexts and organisational models to answer the overall question of how to integrate sustainability concerns into the various phases of public food procurement processes. Contributions in the book examine the policy and legal procurement framework and practices for sustainable public catering in three EU member states: Italy, France and Spain. There is a comparative survey of the Baltic Region, including Denmark, Estonia, Finland, Poland and Russia, and moving beyond the EU, there is examination of the UK and Brazil, as well as a cross country comparison of the UK with Denmark and Sweden. Moving beyond the EU there is examination of the UK, China and Brazil and a comparison of the UK with Denmark and Sweden. Drawing on the expertise of an interdisciplinary and intersectoral team of contributors allows the book to benefit from the insights of different disciplines, including business sciences, anthropology and law. Tapping into the global discussion on public food procurement as a means to achieve multiple social and environmental goals, this work will stimulate readers looking for new creative ways to create value through public food purchasing. This book will be of great interest to students, researchers, policymakers and public and private-sector representatives interested in public procurement, food policy and law, sustainable food sourcing and supply chain management"--c| Provided by publisher;

530 a| Also available online;

538 a| Mode of access: World Wide Web;

650 0 a| Food supplyx| Government policyz| European Union countries.=| ^A1738;

650 0 a| Nutrition policyz| European Union countries.=| ^A15;

650 0 a| Agriculture and statez| European Union countries.=| ^A400273;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Stein, Markc| (Food supply researcher)?| UNAUTHORIZED;

700 1 a| Mariani, Maurizio.?| UNAUTHORIZED;

700 1 a| Caranta, Roberto.?| UNAUTHORIZED;

700 1 a| Polychronakis, Yiannis.?| UNAUTHORIZED;

830 0 a| Routledge studies in food, society and environment.=| ^A1258942;

856 40 z| Full text available from eBooks on EBSCOhostu| https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3795190&scope=site&custid=s5822723&authtype=ip,shib;

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Sustainable food procurement legal, social and organisational challenges / edited by Mark Stein, Maurizio Mariani, Roberto Caranta, and Yiannis Polychronakis.

Format	Electronic
Publication Info	New York : Routledge, 2024
Description	pages cm
Supplemental Content	Full text available from eBooks on EBSCOhost
Subjects	Food supply--Government policy. --European Union countries. Nutrition policy--European Union countries. Agriculture and state--European Union countries.

Other author/creator	Stein, Mark (Food supply researcher)
Other author/creator	Mariani, Maurizio.
Other author/creator	Caranta, Roberto.
Other author/creator	Polychronakis, Yiannis.
Series	Routledge studies in food society and the environment Routledge studies in food, society and environment. ^A1258942
Contents	1. Rise and decline of standards in UK school meal provision, 1980- -- 2. Sustainable public food procurement in english higher education -- 3. Public procurement and local food in Sweden, Denmark and the UK -- 4. Public meal provision in the Baltic Sea Region: analysis of issues and challenges towards sustainable public food systems -- 5. Sustainable public food procurement in France -- 6. Sustainable public procurement of food in Spain -- 7. Sustainable Public Food Procurement in Brazil -- 8. Sustainable food procurement & universities: a participative and eco-innovative tender for the vending machines at the University of Turin -- 9. Sustainable public food procurement in Italy: minimum environmental criteria and definitions of sustainability -- 10. Designing & measuring sustainability and social impacts of foodservice -- 11. The European "meal voucher" market and its evolution -- 12. The impact of the 'Farm To Fork' strategy on sustainable food procurement -- 13. Transforming food systems and their procurement: let's go back to the drawing board -- 14. A paradigm shift in public foodservice
Abstract	"The book examines sustainable food procurement policy and practice in the European Union, and beyond, exploring the extent to which sustainability objectives have been achieved and evaluating the new developments taking place at both EU and national levels. 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. This volume investigates the scope for pursuing sustainable objectives in public procurement of food and catering services, examining different regulatory contexts and organisational models to answer the overall question of how to integrate sustainability concerns into the various phases of public food procurement processes. Contributions in the book examine the policy and legal procurement framework and practices for sustainable public catering in three EU member states: Italy, France and Spain. There is a comparative survey of the Baltic Region, including Denmark, Estonia, Finland, Poland and Russia, and moving beyond the EU, there is examination of the UK and Brazil, as well as a cross country comparison of the UK with Denmark and Sweden. Moving beyond the EU there is examination of the UK, China and Brazil and a comparison of the UK with Denmark and Sweden. Drawing on the expertise of an interdisciplinary and intersectoral team of contributors allows the book to benefit from the insights of different disciplines, including business sciences, anthropology and law. Tapping into the global discussion on public food procurement as a means to achieve multiple social and environmental goals, this work will stimulate readers looking for new creative ways to create value through public food purchasing. This book will be of great interest to students, researchers, policymakers and public and private-sector representatives interested in public procurement, food policy and law, sustainable food sourcing and supply chain management"-- Provided by publisher
Bibliography note	Includes bibliographical references and index
Access restriction	Available only to authorized users.
Other forms	Also available online
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2023051228
ISBN	9781032486161 (hardback)
ISBN	9781032492971 (paperback)
ISBN	(ebook)

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Sustainable food procurement legal, social and organisational challenges / edited by Mark Stein, Maurizio Mariani, Roberto Caranta, and Yiannis Polychronakis.

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