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Sustainable Food Procurement Initiative >

Anticipated Outcomes:

Distributors, hotels, and convention centers will offer meaningful “sustainable menus.”

A significant and growing number of non-profits and conscientious businesses will have published food procurement policies, publicly available (many of which will be compiled within the SFPI website.)

Broad partnerships, increased leverage, as well as harmonization in demands and needs, among institutional food suppliers, sustainable food producers, and organizations holding meetings.

Increased awareness among those charged with procurement, planners, institutions and those who will be consuming food, of the importance of sustainable food production, and of its far-reaching benefits on the environment, human health, and rural communities.

Institutions, venues and distributors differentiating themselves in a highly competitive market with offerings of sustainable sourced meals and ingredients as a competitive advantage.