Healthy and sustainable public procurement

Have your public procurement deliver healthy and sustainable food to its customers.

Achieving sustainability in procurement has its own challenges, depending on personnel, food suppliers, consumers and policy. We have developed an integrated approach to achieve your sustainability goals that involves everyone.

6 principles that guide our work

  1. Less meat and more plant-based.
  2. Sustainable fish.
  3. Local and seasonal.
  4. Fair trade.
  5. Sustainably produced foods.
  6. Avoid food loss and food waste.

Our integrated approach for your public procurement

We elaborate a transition process tailored to your needs. We strive to make the menu and your food procurement healthier and more sustainable.

Healthy and sustainable canteen
  • Using a baseline measurement and together with the staff, we reflect on the current situation and develop a roadmap.  
  • During implementation of the roadmap we put extra effort into communication and broadening the support of all actors.  
  • If needed, we can help you with rewriting your tenders. Putting new sustainability criteria in your tender needs to be tailored to your capacity, limitations and ambitions.
  • Capacity-building, workshops and theoretical lectures on for all stakeholders are also possible.
  • Ad hoc advice, both during and after the implementation of the roadmap. Small tweaks, quick feedback or follow-up on the next steps? We’re here for you.‍

After our guidance, you will have:

  1. A delicious, new range of food on offer: novel menu cycle with new ingredients and/or suppliers.
  1. A broad and engaged team with new motivation.
  1. Satisfied customers, because of your range of delicious, healthy and balanced food.

Our experience

University Hospital of Leuven

Rikolto helped transform the University Hospital of Leuven food service towards healthier and more sustainable food served in their restaurant.

Main results:

  • Gault&Millau CSR awarded.
  • Up to 75% non-sugar drinks.
  • Nudging towards healthy choices.

IKEA

Rikolto guided IKEA in reaching impact by making their food procurement and food service healthier and more sustainable, benefitting their clients and workers.

Main results:

  • Full seasonal menus.
  • Less food waste and proper recycling.
  • Less meat and a completely renewed vegetarian offer.
Read more

School meals in Gent

Our team integrated ambitious sustainability criteria in the city’s school food procurement, looking at how to provide local, sustainable and healthy meals and reduce their waste.

Read more

Questions?

Get in touch with me to address your organisation’s specific needs.

Charlotte Flechet

charlotte.flechet@rikolto.org