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ERIC Number: ED537520
Record Type: Non-Journal
Publication Date: 2007-Nov
Pages: 16
Abstractor: ERIC
Reference Count: 0
ISBN: N/A
ISSN: N/A
A Guide to Developing a Sustainable Food Purchasing Policy
Buck, Matthew
Association for the Advancement of Sustainability in Higher Education
Universities, colleges, hospitals and other institutions throughout the United States are starting to think seriously about the impact of purchasing on the environment, human health, labor, animal welfare and other concerns. It is increasingly clear that, as mission-driven organizations committed to the public good, these institutions can be important engines for development of more socially and environmentally responsible products and services. This is especially clear in the realm of food and dining services. This document is intended to help universities, colleges, hospitals, and other institutions--as well as those advocating for food system change--create, promote and implement practical sustainable food purchasing policies. It draws from the successes and lessons learned by a variety of institutions, and from the experience of for-profit and non-profit partners that have worked with institutions in this arena. This document does not promote any particular policy positions, but rather offers a framework to help develop policies that will be meaningful and achievable for your institution. This document is a product of the Sustainable Food Policy Project, which was initiated in 2006 to support efforts by educational, healthcare and other institutions to have a positive impact on the food system through purchasing. The Project has three primary objectives: (1) To collect and share sample food purchasing policies addressing a range of social and environmental concerns, as well as related requests for information (RFIs), requests for proposals (RFPs) and contract language; (2) To identify and outline sustainable food purchasing policy options, the implications of these policies for institutions, and their potential for beneficial impacts on the food system; and (3) To share insights on the policy development process, and on the implementation and evaluation of sustainable food purchasing policies, drawing from the experience of representatives, constituents and stakeholders of institutions that have gone down this road. "Common Food-Related Claims and Certifications" is appended. [The following individuals also contributed to the guide: Roberta Anderson, Julian Dautremont-Smith, Jamie Harvie, Marie Kulick, Neha Patel, Emma Sirois, and Judy Walton. Funding for this paper was provided by the Russell Family Foundation.]
Association for the Advancement of Sustainability in Higher Education. 1536 Wynkoop Street Suite 100, Denver, CO 80202. Tel: 303-395-1331; Fax: 888-552-0329; e-mail: info@aashe.org; Web site: http://www.aashe.org
Publication Type: Guides - Non-Classroom
Education Level: Higher Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A