Overview and analysis of sustainable product procurement criteria in the EU food sector

The European Union (EU) food system faces various converging crises, including health, environmental, societal, and economic challenges such as climate change, nature degradation, and increasing inequalities. Public procurement, accounting for 14% of the EU GDP, holds potential in shaping food systems towards sustainability and promoting population health. Recognising its transformative potential, the Farm to Fork Strategy under the European Green Deal pushes to determine criteria for sustainable food procurement to boost sustainable farming systems. This report provides an overview of existing sustainable public procurement (SPP) criteria, tools, and guidelines related to environmental, social (including health and nutrition), and economic dimensions of food, food services, and vending machines in the EU. The study adopts a comprehensive approach by considering the entire life cycle of food products and services. It gathers information through desk research, market analysis, and interviews to thoroughly understand the current state of sustainable public procurement. The goal is to develop a framework for analysis that will highlight the most critical areas for improvement, or hotspots. The findings of the analysis are instrumental in setting comprehensive, integrative criteria for public procurement, which can contribute to fostering a sustainable food system in the EU, addressing interlinkages among supply chains, consumption patterns, ecosystems, and population health.