The Joint Research Centre (JRC), the European Commission’s science and knowledge service, has taken a significant step toward transforming public food systems by publishing voluntary criteria for sustainable public procurement of food, food services, and vending machines. It aims to provide evidence-based scientific support to the European policymaking process. While not mandatory, these guidelines signal a clear direction for Europe: using public purchasing power to deliver healthier, fairer, and more climate-friendly meals in schools, hospitals, and public institutions.
For SchoolFood4Change (SF4C), this is more than good news—it’s a validation of years of work with the integrated, holistic approach to school meals. The report, titled “Criteria for Sustainable Public Procurement for Food, Food Services and Vending Machines”, explicitly references SF4C’s triple approach and tools, confirming their growing influence at EU level.
Why This Matters
Public procurement is a powerful lever for systemic change. Every day, millions of meals are served in schools and public canteens across Europe. By embedding sustainability and nutrition into procurement criteria, governments can shape food environments that support health, equity, and climate goals. When food is integrated into schools’ educational missions, knowledge and skills are strengthened in students as well as staff, contributing to understanding and commitment to sustainable and healthy eating.
“This is a milestone for sustainable food systems,” says Amalia Ochoa, SF4C Project Coordinator. “The EU criteria show that what we’ve been piloting in cities and schools is now recognized as best practice at European level.”
SF4C’s Fingerprints on the EU Guidelines
The new EU criteria don’t just align with SF4C’s vision—they build on it. The report cites SF4C’s work extensively:
- SF4C Procurement handbook is referred to as a source for case studies.
- The Whole School Food Approach (WSFA), developed by SF4C, is highlighted as an integrated model linking menu planning, food education, and community engagement.
- The Manifesto for Sustainable Public Food Procurement / Buy Better Food Campaign is quoted word-for-word.
“These references are not just symbolic” explains Monika Rut, SF4C senior project manager at ICLEI, “They show that the EU sees the Whole School Food Approach as a blueprint for systemic change—connecting what’s on the plate with education and community involvement.”
From Voluntary to Transformative
While the criteria are voluntary, they provide a clear framework for local and regional authorities to scale up sustainable practices. For schools, this means procurement can become a strategic tool—not just for feeding children, but for educating them about healthy diets and climate responsibility.
Key elements of the EU criteria include:
- Prioritizing organic and seasonal produce.
- Reducing food waste through better planning and monitoring.
- Incorporating social and ethical standards, such as fair trade.
- Encouraging plant-based options to lower environmental impact.
“These guidelines give cities and schools the confidence to act,” says Monika Rut, “They show that sustainable procurement is not a niche idea—it’s the future.”
Implications for SF4C and Beyond
For SF4C, the publication is a springboard. It validates the project’s integrated approach and strengthens its advocacy for mandatory standards in the future.
“This is a clear signal that our work matters,” says Monika Rut, SF4C senior project manager at ICLEI. “But voluntary criteria are just the beginning. We need to turn these principles into everyday practice in schools across Europe.”
The Buy Better Food campaign, which SF4C supports, will continue pushing for stronger commitments. As the EU Green Deal and Farm to Fork Strategy advance, sustainable food procurement is likely to become a cornerstone of European food policy.
A Call to Action
The challenge now is implementation. SF4C partners will keep working with cities, schools, and policymakers to make sustainable procurement the norm, not the exception.
“Every meal served in a school is an opportunity to shape a healthier, fairer future,” says Amalia Ochoa, SF4C Coordinator, “These EU criteria give us the tools. Now we need the will.”
Read the full EU report here: JRC Publications Repository – Criteria for Sustainable Public Procurement (SPP) for Food, Food services, and Vending machines