The Sustainable Food Policy Project was initiated in 2006 to support efforts by educational, health care and other institutions to have a positive impact on the food system through purchasing.

The project has 3 primary objectives:

1. To collect and share sample food purchasing policies addressing a range of social and environmental concerns, as well as related RFP and contract language.
2. To outline sustainable food purchasing policy options, the implications of these policies for institutions, and their potential impacts on the food system.
3. To share insight on the policy development process, and on the implementation and evaluation of sustainable food purchasing policies, from the representatives and stakeholders of institutions that have gone down this road.

Download our latest Sustainable Food Policy Guide (November 2007)

Project Partners:

Food Alliance

Health Care Without Harm

Association for the Advancement of Sustainability in Higher Education

Oregon Center for Environmental Health