Institutions as Conscious Food Consumers

Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and sustainable models for food purchasing, also known as values-based procurement.

Institutions as Conscious Food Consumers brings together in-depth case studies from several of promising models of institutional food purchasing that aim to be more sustainable, healthy, equitable, and local. With chapters written by a diverse set of authors, including leaders in the food movement and policy researchers, this book:

• Documents growing interest among non-profit organizations and activists in institutional food interventions through case studies and first-hand experiences;
• Highlights emerging evidence about how these new procurement models affect agro-food supply chains; and
• Examines the role of policy and regional or geographic identity in promoting food systems change.

Institutions as Conscious Food Consumers makes the case that institutions can use their budgets to change the food system for the better, although significant challenges remain. It is a must read for food systems practitioners, food chain researchers, and foodservice professionals interested in values-based procurement.

Supply Chain Specialists, Food Service Directors, Food Sales Managers, Food Brokers, Dietitians, and Procurement Specialists. Upper level undergraduate students in food science and public health

Foreword
Anim Steel

Part I
The Role of Institutions in Food Systems Change
1. Introduction: Institutions as Conscious Food Consumers
Sapna E. Thottathil
2. Trends in the Global Food System and Implications for Institutional Foodservice
Kristal Jones, Kimberly Pfeifer, Gina Castillo
3. Situating Institutional Foodservice in Agro-Food Value Chains: Overcoming Market Power and Structure With Values-Based Procurement
Annelies M. Goger

Part II
Setting Purchasing Standards Through Policy
4. From Foodservice Management Contracts to U.S. Federal Legislation: Progress and Barriers in Values-Based Food Procurement Policies
Raychel E. Santo, Claire M. Fitch
5. The Good Food Purchasing Program: A Policy Tool for Promoting Supply Chain Transparency and Food System Change
Lindsey Day Farnsworth, Alexa Delwiche, Colleen McKinney
6. From Navigating the Regulatory Environment to Designing a Good Food Supply for Institutions: Cases From Philadelphia
Jonathan Deutsch, Alexandra Zeitz, Benjamin Fulton, Brandy-Joe Milliron, Catherine Bartoli

Part III
Creating Shared Identity Using Place-Based Connections
7. Making Local Sourcing Standard Practice: Lessons From Michigan
Kathryn Colasanti, Colleen Matts, Kaitlin K. Wojciak
8. Farm to Institution New England: Mobilizing the Power of a Region’s Institutions to Transform a Region’s Food System
Nessa J. Richman, Peter H. Allison, Hannah R. Leighton
9. Montana’s Beef-to-School Project: Making Connections to Enhance Local Agriculture
Carmen Byker Shanks, Thomas M. Bass, Joel B. Schumacher
10. Institutional Markets Supporting Midsized Farms: A Case Study of Iowa
Kranti Mulik

Part IV
New Directions for Institutional Foodservice
11. Sustainable Food Purchasing in the Health Care Sector: From Ideals to Institutionalization
Kendra Klein, Jenna Newbrey, Emma Sirois
12. Bringing School Foodservice Staff Back in: Accounting for Changes in Workloads and Mindsets in K-12 Values-Based Procurement
Amy Rosenthal, Christine C. Caruso
13. Food Banks as Local Food Champions: How Hunger Relief Agencies Invest in Local and Regional Food Systems
Megan Bucknum, Deborah Bentzel
14. Plant Proteins Move to Center-Plate at Colleges and Universities
Kristie Middleton, Elise Littler