The Joint Research Centre (JRC), the scientific and knowledge service of the European Commission, has published a new message, which presents voluntary criteria for sustainable public procurement (SPP) of food, food services and vending machines. The aim is The aim of this document is to provide science-based support to the European policy process and to inspire public authorities who want to offer healthy and sustainable food.

A comprehensive view of sustainability

While Green Public Procurement (GPP) criteria for food, catering and vending have existed at EU level since 2008 and focused primarily on the environmental dimension, the new JRC approach is more comprehensive. The GPP criteria coherently integrate the environmental, social (including health, nutrition and animal welfare) and economic dimensions of sustainability.

The introduction of these criteria has the potential stimulate the transition to a healthier and more sustainable food system and reward the efforts of European farmers, food industry and service providers. Public procurement can thus serve as a key tool for shaping production and consumption trends.

The new criteria focus on areas considered key sustainability "hotspots" in the food system:

• Food: This includes supporting organic production, sustainable agricultural practices, fair and ethical trade, animal welfare and sustainable fats. At the same time, there is an emphasis on strengthening social aspects such as working conditions and the inclusion of vulnerable groups in primary production, transport and processing.
• Short supply chains: These criteria, formulated for example as contract performance clauses (CPC) or award criteria (AC), aim to empower farmers and support the development of local and rural communities.
• Catering services: The new criteria include monitoring environmental impacts, ensuring traceability, and improving working conditions for employees in food services.

Nutrition in the foreground: Healthy and sustainable meals

A key innovation in the CAP criteria is the extensive inclusion of nutritional aspects, which were missing in the original GPP directives. The JRC proposes horizontal criteria that can be applied regardless of the type of procurement.

Switching to a diet rich in plant-based foods (fruits, vegetables, legumes, whole grains, nuts and seeds) and limiting your intake of red and processed meats is the most promising strategy for reducing environmental impact and improving population healthThe criteria therefore support:

• Reducing salt, free sugars and saturated fats.
• Limiting alcohol consumption, especially in educational and clinical settings.
• Monitoring and management of salt content with regard to age groups (e.g. for children under 6 years of age food with a maximum salt content of 0.3 g per 100 g).

Special attention is paid to target groups with different needs, such as children, the elderly or hospitalized patients, for whom adequate nutrition is key in the prevention of non-communicable diseases (NCDs).

Tools for effective implementation

The JRC report also provides practical guidance, as criteria alone are not sufficient and their application requires tools and training. Recommended supporting tools include:

• Life Cycle Assessment (LCA): A method for quantifying environmental impacts and identifying "hotspots" throughout the supply chain.
• Monitoring and evaluation: Key to understanding whether the criteria are being applied and what their actual impacts are.
• Market dialogue: Interacting with suppliers before tendering to help ensure that criteria are feasible and reflect market conditions and the availability of sustainable products.

These new voluntary criteria provide public authorities with a flexible and adaptable framework to strategically use public procurement to achieve more sustainable food systems across the EU. JRi