Mark Stein is a research associate at the University of Salford, UK, where he completed his PhD on sustainable food procurement. He has decades of experience working in municipal economic development, where he supported small business development, secured external funding, promoted e-commerce and developed sustainable procurement policies. Maurizio Mariani is the director of the international platform Eating City. He plays an active role in international research projects that aim to promote sustainable public food services. He has co-authored several books, such as La Ville Qui Mange (2013) and City Food Policies: Securing our daily bread in an Urbanizing World (2015). Roberto Caranta is a professor of administrative law at the University of Turin, Italy, and coordinator of Sustainability and Procurement in International, European, and National Systems (SAPIENS) International Training Network. He is the author and editor of numerous books, including European Public Procurement: Commentary to Directive 2014/24/EU (2021). Yiannis Polychronakis is the Head of Supply Chains, Procurement and Project Management in Salford University, UK. Yiannis is also an engineer with extensive industrial experience and has published his empirical work in numerous prestigious international journals and conference proceedings.
Inhaltsangabe
Introduction 1 Rise and decline of standards in UK school meal provision, 1980-2022 Mark Stein & Yiannis Polychronakis 2 Sustainable Public Food Procurement in English Higher Education Dr. Penelope Giosa 3 Public procurement and local food in Sweden, Denmark and the UK Mark Stein & Yiannis Polychronakis 4 Public meal provision in the Baltic Sea Region: analysis of issues and challenges towards sustainable public food systems Minna Mikkola, Urszula Ala-Karvia and Mark Stein 5 Sustainable public food procurement in France Isabelle Hasquenoph 6 Sustainable public procurement of food in Spain José Pernas García & Ximena Lazo Vitoria 7 Sustainable Public Food Procurement in Brazil Chiara Falvo 8 Sustainable food procurement & universities: a participative and eco-innovative tender for the vending machines at the University of Turin - Nadia Tecco & Egidio Dansero 9 Sustainable public food procurement in Italy: Minimum Environmental Criteria and definitions of sustainability Andrea Appolloni Wenjuan Cheng Giorgia Masili Daniele Binci Mark Stein 10 Designing & measuring sustainability and social impacts of foodservice. Maurizio Mariani , Robin Gourlay, Giulia Caddeo 11 The European "meal voucher" market and its evolution. Maurizio Mariani 12 The Impact of the 'Farm To Fork' Strategy on Sustainable Food Procurement Roberto Caranta 13 Transforming food systems and their procurement - Let's go back to the drawing board Marta Andhov, Line Rise Nielsen, Sven Mikulic 14 A paradigm shift in public foodservice Maurizio Mariani
Introduction 1 Rise and decline of standards in UK school meal provision, 1980-2022 Mark Stein & Yiannis Polychronakis 2 Sustainable Public Food Procurement in English Higher Education Dr. Penelope Giosa 3 Public procurement and local food in Sweden, Denmark and the UK Mark Stein & Yiannis Polychronakis 4 Public meal provision in the Baltic Sea Region: analysis of issues and challenges towards sustainable public food systems Minna Mikkola, Urszula Ala-Karvia and Mark Stein 5 Sustainable public food procurement in France Isabelle Hasquenoph 6 Sustainable public procurement of food in Spain José Pernas García & Ximena Lazo Vitoria 7 Sustainable Public Food Procurement in Brazil Chiara Falvo 8 Sustainable food procurement & universities: a participative and eco-innovative tender for the vending machines at the University of Turin - Nadia Tecco & Egidio Dansero 9 Sustainable public food procurement in Italy: Minimum Environmental Criteria and definitions of sustainability Andrea Appolloni Wenjuan Cheng Giorgia Masili Daniele Binci Mark Stein 10 Designing & measuring sustainability and social impacts of foodservice. Maurizio Mariani , Robin Gourlay, Giulia Caddeo 11 The European "meal voucher" market and its evolution. Maurizio Mariani 12 The Impact of the 'Farm To Fork' Strategy on Sustainable Food Procurement Roberto Caranta 13 Transforming food systems and their procurement - Let's go back to the drawing board Marta Andhov, Line Rise Nielsen, Sven Mikulic 14 A paradigm shift in public foodservice Maurizio Mariani
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