WHO Food Procurement Frameworks for Sustainability and Health

This is a unique time to transform our food systems, recognizing the intricate connection between human health and environmental well-being. Unhealthy diets not only lead to millions of annual deaths but also result in lost years of good health. Action is urgently required to reduce the growing trend of unhealthy food and beverage consumption, particularly excessive intake of salt, sugar and trans fat, while simultaneously encouraging the consumption of whole grains, legumes, vegetables, and fruits. 

Governments and public institutions worldwide have both an opportunity and responsibility to lead by example in implementing robust healthy public food procurement policies. Their influence extends to public sector facilities such as government canteens, hospitals, and schools, presenting a chance to drive behavioral change and ensuring that food and beverages contribute to the promotion of healthy diets.

These documents provide a manual for policy makers and programme managers to adopt or improve procurement practices that result in healthy and sustainable diets which reduce the overall carbon footprint. It provides an overview of how to develop, implement, monitor and evaluate a healthy public food procurement policy, and includes case studies which highlight best practices. 

 

Intended users:

Programme managers working on public food procurement or services wishing to develop new public food procurement and service policies or to strengthen or expand existing policies.