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The book examines sustainable food procurement policy and practice in the European Union, and beyond.
Inhaltsverzeichnis
Introduction1 Rise and decline of standards in UK school meal provision, 1980-2022 Mark Stein & Yiannis Polychronakis
2 Sustainable Public Food Procurement in English Higher EducationDr. Penelope Giosa
3 Public procurement and local food in Sweden, Denmark and the UK Mark Stein & Yiannis Polychronakis
4 Public meal provision in the Baltic Sea Region: analysis of issues and challenges towards sustainable public food systemsMinna Mikkola, Urszula Ala-Karvia and Mark Stein
5 Sustainable public food procurement in FranceIsabelle Hasquenoph
6 Sustainable public procurement of food in SpainJosé Pernas García & Ximena Lazo Vitoria
7 Sustainable Public Food Procurement in BrazilChiara Falvo
8 Sustainable food procurement & universities: a participative and eco-innovative tender for the vending machines at the University of Turin -Nadia Tecco & Egidio Dansero
9 Sustainable public food procurement in Italy: Minimum Environmental Criteria and definitions of sustainability Andrea Appolloni Wenjuan Cheng Giorgia Masili Daniele Binci Mark Stein
10 Designing & measuring sustainability and social impacts of foodservice.Maurizio Mariani , Robin Gourlay, Giulia Caddeo
11 The European "meal voucher" market and its evolution.Maurizio Mariani
12 The Impact of the 'Farm To Fork' Strategy on Sustainable Food Procurement Roberto Caranta
13 Transforming food systems and their procurement - Let's go back to the drawing boardMarta Andhov, Line Rise Nielsen, Sven Mikulic
14 A paradigm shift in public foodserviceMaurizio Mariani
Über den Autor / die Autorin
Mark Stein is a research associate at the University of Salford, UK, where he completed his PhD on sustainable food procurement. He has decades of experience working in municipal economic development, where he supported small business development, secured external funding, promoted e-commerce and developed sustainable procurement policies.
Maurizio Mariani is the director of the international platform Eating City. He plays an active role in international research projects that aim to promote sustainable public food services. He has co-authored several books, such as
La Ville Qui Mange (2013) and
City Food Policies: Securing our daily bread in an Urbanizing World (2015).
Roberto Caranta is a professor of administrative law at the University of Turin, Italy, and coordinator of Sustainability and Procurement in International, European, and National Systems (SAPIENS) International Training Network. He is the author and editor of numerous books, including
European Public Procurement: Commentary to Directive 2014/24/EU (2021).
Yiannis Polychronakis is the Head of Supply Chains, Procurement and Project Management in Salford University, UK. Yiannis is also an engineer with extensive industrial experience and has published his empirical work in numerous prestigious international journals and conference proceedings.
