Sustainability and local food procurement: a case study of Finnish public catering

Abstract

Purpose

The aim of the paper is to present how sustainability as a concept supports the use of locally‐sourced food in public catering, and the issues that arise from that policy objective and their implications for suppliers and purchasers.

Design/methodology/approach

First, the paper explains the characteristics of local food chains and the concept of sustainability based on a literature review. It then outlines the stages of the food procurement process in public food catering in Finland, focussing on the delivery of potatoes from a local producer to a public caterer providing school meals. The case study identifies the dimensions of sustainability.

Findings

First, the criteria defining sustainability remain unclear. Second, to overcome the cost disadvantages brought about by its small‐scale production and high delivery costs, locally‐sourced food should add some extra value. Short food supply chains have advantages over long ones, however, they are not sustainable per se.

Research limitations/implications

The research is descriptive in nature and rests on action research implemented during 2004‐2007. The study does not provide any quantitative analysis nor can it be statistically generalised.

Practical implications

Measuring the impact of sustainability in a public tendering process remains challenging, as an unambiguous definition of sustainability criteria is lacking. Further, sustainable procurement practices would improve collaborative relationships.

Originality/value

This paper complements the current discussion on sustainability and local food. Provision of free school meals is now a rare phenomenon, and has recently stirred widespread interest. Finland's continuing commitment to providing free school meals thus provides a very specific context in which to study the problems of food sourcing in the public sector.

Citation

Lehtinen, U. (2012), "Sustainability and local food procurement: a case study of Finnish public catering", British Food Journal, Vol. 114 No. 8, pp. 1053-1071. https://doi.org/10.1108/00070701211252048