Mark Stein is a research associate at the University of Salford, UK, where he completed his PhD on sustainable food procurement. He has decades of experience working in municipal economic development, where he supported small business development, secured external funding, promoted e-commerce and developed sustainable procurement policies.Maurizio Mariani is the director of the international platform Eating City. He plays an active role in international research projects that aim to promote sustainable public food services. He has co-authored several books, such as La Ville Qui Mange (2013) and City Food Policies: Securing our daily bread in an Urbanizing World (2015).Roberto Caranta is a professor of administrative law at the University of Turin, Italy, and coordinator of Sustainability and Procurement in International, European, and National Systems (SAPIENS) International Training Network. He is the author and editor of numerous books, including European Public Procurement: Commentary to Directive 2014/24/EU (2021).Yiannis Polychronakis is the Head of Supply Chains, Procurement and Project Management in Salford University, UK. Yiannis is also an engineer with extensive industrial experience and has published his empirical work in numerous prestigious international journals and conference proceedings.

• IntroductionPART I - National Experiences 1 Rise and decline of standards in UK school meal provision, 1980-2022 Mark Stein & Yiannis Polychronakis2 Sustainable Public Food Procurement in English Higher EducationDr. Penelope Giosa3 Public procurement and local food in Sweden, Denmark and the UK Mark Stein & Yiannis Polychronakis4 Public meal provision in the Baltic Sea Region: analysis of issues and challenges towards sustainable public food systemsMinna Mikkola, Urszula Ala-Karvia and Mark Stein5 Sustainable public food procurement in FranceIsabelle Hasquenoph6 Sustainable public procurement of food in SpainJosé Pernas García & Ximena Lazo Vitoria7 Sustainable Public Food Procurement in BrazilChiara Falvo8 Sustainable food procurement & universities: a participative and eco-innovative tender for the vending machines at the University of Turin –Nadia Tecco & Egidio Dansero9 Sustainable public food procurement in Italy: Minimum Environmental Criteria and definitions of sustainability Andrea Appolloni Wenjuan Cheng Giorgia Masili Daniele Binci Mark Stein10 Designing & measuring sustainability and social impacts of foodservice.Maurizio Mariani , Robin Gourlay, Giulia Caddeo11 The European “meal voucher” market and its evolution.Maurizio MarianiPART II - Future Scenarios for Sustainable Procurement of Food and Catering 12 The Impact of the ‘Farm To Fork’ Strategy on Sustainable Food Procurement Roberto Caranta13 Transforming food systems and their procurement - Let’s go back to the drawing boardMarta Andhov, Line Rise Nielsen, Sven Mikulic14 A paradigm shift in public foodserviceMaurizio Mariani

Mark Stein is a research associate at the University of Salford, UK, where he completed his PhD on sustainable food procurement. He has decades of experience working in municipal economic development, where he supported small business development, secured external funding, promoted e-commerce and developed sustainable procurement policies.Maurizio Mariani is the director of the international platform Eating City. He plays an active role in international research projects that aim to promote sustainable public food services. He has co-authored several books, such as La Ville Qui Mange (2013) and City Food Policies: Securing our daily bread in an Urbanizing World (2015).Roberto Caranta is a professor of administrative law at the University of Turin, Italy, and coordinator of Sustainability and Procurement in International, European, and National Systems (SAPIENS) International Training Network. He is the author and editor of numerous books, including European Public Procurement: Commentary to Directive 2014/24/EU (2021).Yiannis Polychronakis is the Head of Supply Chains, Procurement and Project Management in Salford University, UK. Yiannis is also an engineer with extensive industrial experience and has published his empirical work in numerous prestigious international journals and conference proceedings.

• IntroductionPART I - National Experiences 1 Rise and decline of standards in UK school meal provision, 1980-2022 Mark Stein & Yiannis Polychronakis2 Sustainable Public Food Procurement in English Higher EducationDr. Penelope Giosa3 Public procurement and local food in Sweden, Denmark and the UK Mark Stein & Yiannis Polychronakis4 Public meal provision in the Baltic Sea Region: analysis of issues and challenges towards sustainable public food systemsMinna Mikkola, Urszula Ala-Karvia and Mark Stein5 Sustainable public food procurement in FranceIsabelle Hasquenoph6 Sustainable public procurement of food in SpainJosé Pernas García & Ximena Lazo Vitoria7 Sustainable Public Food Procurement in BrazilChiara Falvo8 Sustainable food procurement & universities: a participative and eco-innovative tender for the vending machines at the University of Turin –Nadia Tecco & Egidio Dansero9 Sustainable public food procurement in Italy: Minimum Environmental Criteria and definitions of sustainability Andrea Appolloni Wenjuan Cheng Giorgia Masili Daniele Binci Mark Stein10 Designing & measuring sustainability and social impacts of foodservice.Maurizio Mariani , Robin Gourlay, Giulia Caddeo11 The European “meal voucher” market and its evolution.Maurizio MarianiPART II - Future Scenarios for Sustainable Procurement of Food and Catering 12 The Impact of the ‘Farm To Fork’ Strategy on Sustainable Food Procurement Roberto Caranta13 Transforming food systems and their procurement - Let’s go back to the drawing boardMarta Andhov, Line Rise Nielsen, Sven Mikulic14 A paradigm shift in public foodserviceMaurizio Mariani

Mark Stein is a research associate at the University of Salford, UK, where he completed his PhD on sustainable food procurement. He has decades of experience working in municipal economic development, where he supported small business development, secured external funding, promoted e-commerce and developed sustainable procurement policies.Maurizio Mariani is the director of the international platform Eating City. He plays an active role in international research projects that aim to promote sustainable public food services. He has co-authored several books, such as La Ville Qui Mange (2013) and City Food Policies: Securing our daily bread in an Urbanizing World (2015).Roberto Caranta is a professor of administrative law at the University of Turin, Italy, and coordinator of Sustainability and Procurement in International, European, and National Systems (SAPIENS) International Training Network. He is the author and editor of numerous books, including European Public Procurement: Commentary to Directive 2014/24/EU (2021).Yiannis Polychronakis is the Head of Supply Chains, Procurement and Project Management in Salford University, UK. Yiannis is also an engineer with extensive industrial experience and has published his empirical work in numerous prestigious international journals and conference proceedings.

• IntroductionPART I - National Experiences 1 Rise and decline of standards in UK school meal provision, 1980-2022 Mark Stein & Yiannis Polychronakis2 Sustainable Public Food Procurement in English Higher EducationDr. Penelope Giosa3 Public procurement and local food in Sweden, Denmark and the UK Mark Stein & Yiannis Polychronakis4 Public meal provision in the Baltic Sea Region: analysis of issues and challenges towards sustainable public food systemsMinna Mikkola, Urszula Ala-Karvia and Mark Stein5 Sustainable public food procurement in FranceIsabelle Hasquenoph6 Sustainable public procurement of food in SpainJosé Pernas García & Ximena Lazo Vitoria7 Sustainable Public Food Procurement in BrazilChiara Falvo8 Sustainable food procurement & universities: a participative and eco-innovative tender for the vending machines at the University of Turin –Nadia Tecco & Egidio Dansero9 Sustainable public food procurement in Italy: Minimum Environmental Criteria and definitions of sustainability Andrea Appolloni Wenjuan Cheng Giorgia Masili Daniele Binci Mark Stein10 Designing & measuring sustainability and social impacts of foodservice.Maurizio Mariani , Robin Gourlay, Giulia Caddeo11 The European “meal voucher” market and its evolution.Maurizio MarianiPART II - Future Scenarios for Sustainable Procurement of Food and Catering 12 The Impact of the ‘Farm To Fork’ Strategy on Sustainable Food Procurement Roberto Caranta13 Transforming food systems and their procurement - Let’s go back to the drawing boardMarta Andhov, Line Rise Nielsen, Sven Mikulic14 A paradigm shift in public foodserviceMaurizio Mariani