Sustainable procurement of food

Food production and consumption account for as much as 20-30 percent of human greenhouse gas emissions. While there is a great need to establish a sustainable food system, today there is limited knowledge and insight into how this should be done.

In recent years, a number of studies have identified sustainable public procurement as an effective tool for influencing food production in a more sustainable direction, both in terms of the environment, the economy and social conditions. This project aims to strengthen sustainable public procurement as a tool for more sustainable food production and consumption in collaboration with stakeholders along the entire value chain.

The aim is to develop a criteria concept that can help different parties to choose better alternatives through dialogue and cooperation between participants along the food value chain, from producer to wholesaler and finally to purchasers and consumers.

The project is carried out by a doctoral student at IVL in collaboration with KTH.