Trends in the Global Food System and Implications for Institutional Foodservice

Jones, Kristal; Pfeifer, Kimberly; Castillo, Gina E.

doi:10.1016/b978-0-12-813617-1.00002-2

Cited by 9 publications

(10 citation statements)

References 50 publications

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“…Key elements that distinguish valuesbased supply chains from traditional supply chains include product differentiation (e.g., by product characteristics, such as organic, local, fair trade); committing to the welfare of all participants in the food supply chain; and creating partnerships based on trust and shared governance (Bloom & Hinrichs, 2011;Stevenson & Pirog, 2008). Key goals for contractual and policy changes in values-based IFP are shortening the supply chain, supporting local agriculture, improving equity and transparency, and advancing environmental sustainability, nutritional quality, and the livelihoods of workers along the supply chain (Farnsworth et al, 2019;Goger, 2019;Jones et al, 2019).…”

Section: Values-based Procurementmentioning

confidence: 99%

Values-based institutional food procurement programs: A narrative review

Campbell

2023

J. Agric. Food Syst. Community Dev.

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Food provided in school cafeterias, hospitals, prisons, and institutions of higher education is referred to as “institutional foodservice.” Values-based institutional foodservice procurement programs are designed to prioritize certain values or criteria, such as environmental sustainability or local economies, in addition to price when purchasing food for institutional settings. Organizations and programs have been developed to provide guidance and monitoring for institutions seeking to adopt and implement values-based procurement programs. These programs have increased consumer and decision-maker awareness of opportunities to leverage institutional purchasing to support food systems change. Institutions that have adopted values-based procurement policies have documented increases in purchases of local, sustainable food from cooperatively and independently owned farms. While organizations supporting values-based institutional procurement have made documented progress in supporting food systems change, there have been difficulties with adopting and adhering to these organizations’ standards. Because institutional policy adoption and implementation requires a substantial amount of effort, practitioners should be aware of these difficulties in advance of making purchasing commitments.

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Section: Values-based Procurementmentioning

confidence: 99%

Values-based institutional food procurement programs: A narrative review

Campbell

2023

J. Agric. Food Syst. Community Dev.

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“…Literature on these transformations has examined the role of institutions in food systems change in a variety of ways. For instance, Jones, Pfeifer, and Castillo (2019) examined the roles of stakeholders like health professionals, food and agriculture businesses, activists, and policymakers in addressing food systems challenges. They found that alternative food initiatives led by nonprofits, public and private institutions, and consumers are changing how people eat and think about food in relation to social issues like climate change and social justice.…”

Section: Institutional Purchasing With a Focus On Universitiesmentioning

confidence: 99%

“…Large institutions-in our case, universitiesoften enter into contracts with foodservice companies to facilitate the task of consistently feeding large numbers of students, staff, and faculty (see also Goger, 2019;Jones et al, 2019). The main three international foodservice companies (Compass Group, Aramark, and Sodexo) are characterized by centralized supply chains, centralized management structures, and a dependence on prepared food.…”

Section: Institutional Purchasing With a Focus On Universitiesmentioning

confidence: 99%

Untitled

2022

J. Agric. Food Syst. Community Dev.

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“…Due to the high mitigation potential associated with lowering the resource requirements tied to institutional foodservice operations (Jones et al, 2019;Bull et al, 2022;Sherry and Tivona, 2022) and the developing interest in improving the sustainability of college and university environments (Leal Filho et al, 2018;Amaral et al, 2020;Ruiz-Mallén and Heras, 2020), we elected to apply these techniques toward the subset of meat reduction interventions that have been implemented within higher education institutions (HEIs) (referred to as "university settings" hereafter). In particular, we wanted to leverage this existing evidence base to (1) determine whether meat reduction interventions have been successful in reducing the amount of meat consumed within university settings and (2) identify which of the three investigated approaches has generated the most favorable dietary change outcomes.…”

Section: Introductionmentioning

confidence: 99%

Strategies for reducing meat consumption within college and university settings: A systematic review and meta-analysis

Chang

Wooden

Rosman

et al. 2023

Front. Sustain. Food Syst.

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IntroductionDespite the considerable public and planetary health benefits associated with reducing the amount of meat consumed in high-income countries, there is a limited empirical understanding of how these voluntary changes in food choice can be effectively facilitated across different settings. While prior reviews have given us broad insights into the varying capacities of behavior change strategies to promote meaningful reductions in meat consumption, none have compared how they perform relative to each other within a uniform dining context.MethodsTo address this gap in the literature, we synthesized the available research on university-implemented meat reduction interventions and examined the variations in the success rates and effect estimates associated with each of the three approaches identified in our systematic review.ResultsFrom our analyses of the 31 studies that met our criteria for inclusion (n = 31), we found that most were successful in reducing the amount of meat consumed within university settings. Moreover, independent of the number of individual strategies being used, multimodal interventions were found to be more reliable and effective in facilitating these changes in food choice than interventions targeting the choice architecture of the retail environment or conscious decision-making processes alone.DiscussionIn addition to demonstrating the overall value of behavior change initiatives in advancing more sustainable dining practices on college and university campuses, this study lends further insights into the merits and mechanics underlying strategically integrated approaches to dietary change. Further investigations exploring the persistence and generalizability of these effects and intervention design principles are needed.Systematic review registrationhttps://doi.org/10.17605/OSF.IO/DXQ5V, identifier: 10.17605/OSF.IO/DXQ5V.

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Trends in the Global Food System and Implications for Institutional Foodservice

Cited by 9 publications

References 50 publications

Values-based institutional food procurement programs: A narrative review

Values-based institutional food procurement programs: A narrative review

Untitled

Strategies for reducing meat consumption within college and university settings: A systematic review and meta-analysis

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