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|Title:||Public procurement: a policy tool to promote healthier food environments and choices|
|Authors:||STORCKSDIECK GENANNT BONSMANN STEFAN; LOURO CALDEIRA SANDRA; GAUCI CHARMAINE; CALLEJA ANTOINETTE; FURTADO ARTUR|
|Type:||Articles in periodicals and books|
|Abstract:||Across the world, a multitude of efforts is ongoing to shape the food environment towards facilitating healthier dietary choices. In the European Union for example, Member States have developed an EU framework for initiatives on selected nutrients (mainly sugar, fat, and salt) and together with several food business operators and non-governmental organisations have committed to a roadmap for action on corresponding food product improvement. This paper seeks to promote public procurement of food as a powerful tool to further incentivise food reformulation and encourages those involved in the procurement process to consider health next to economic, social and environmental aspects. Given the number of recipients of food and food services procured, from school children to public service employees to food bank clients, benefits are likely to be far-reaching. The recently revised public procurement directives offer substantial scope for health considerations while stimulating innovation. It is time to use the power of the public purse to innovate our food environment for better health for all.|
|JRC Directorate:||Health, Consumers and Reference Materials|
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