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

Abstract

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/impli...