ABSTRACT
A key characteristic of public food procurement is that it offers the opportunity to determine the way food is procured in addition to what type of food is purchased (local, diverse, nutritious, healthy, culturally appropriate, etc.), from whom (smallholder farmers, small and medium food enterprises, women, youth, and/or other vulnerable groups), and from which type of production (from agroecology or organic or other modes of agricultural production that ensure environmental sustainability as well as biodiversity). The outcomes framework highlighted multilevel governance, a sustainable food supply system, and healthy and sustainable food services as the main action areas for a sustainable food procurement strategy, along with six transversal features: long-term commitment, investment, evaluation, communication, gender, and a holistic approach. Elena Pagliarino, Elena Santanera, and Greta Falavigna of the Italian Research Institute on Sustainable Economic Growth discuss a case study of an Italian school where researchers examined the extent to which parents were willing to participate in food procurement decisions, as well as their ability to predict what foods children would pick at school lunch and their willingness to support sustainable food choices made by the school.