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

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.