CHORIZO aims to improve the understanding of how social norms influence behaviour and food loss waste generation and use this knowledge to improve the effectiveness of decision-making and engagement of food chain actors, towards zero food waste.

The project´s particular goals are to address existing research gaps and will use its outcomes to deliver and advance innovations helping actors to engage more effectively in food waste prevention and reduction activities

This analysis has been done by ICLEI - Local Governments for Sustainability as part of ‘Procurement across the Value Chain’ - project under the One Planet Network. It demonstrates that procurement, as part of the middle stage of the value chain, has significant influence over the other stages across the value chain. The objective of the analysis is to better understand how procurement can be used as a tool to support more sustainable food systems. The review resulted in the identification and curation of seven impact typologies across UN World regions:
● Sourcing local through fresh and seasonal food items
● Smallholder-friendly procurement
● Supporting a healthy and nutritious diet
● Reducing waste from food and packaging
● Fair employment conditions
● Sourcing organic produce
● Increase of plant-based food and supporting animal welfare

Public procurers hold the power to influence the entire food value chain and through their decisions can affect both production and consumption practices. This position creates a strategic opportunity to leverage public sector demand for sustainable development. Seizing the potential, however, comes with great complexity as it requires innovation within the respective procurement system, connecting the actual procurement to a much wider process linking to policy goals and engaging various stakeholders.
The recommendations address the different stages of the food value chain to make it more sustainable: input industry, primary production, food processing & packaging, transport & logistics, retail, food service, individual consumption and finally, waste & disposal.

EC GPP Case Study - UNICA’s procurement of a food and beverage vending service with 64 machines in September 2019, through a concessions contract, resulted in four suppliers bidding for a five-year contract worth €210,000. This particular concessions contract is part of UNICA’s sustainability policy and aims to improve the services provided by the University in terms of environmental sustainability, through the reduced use of plastic and the promotion of circular waste management.

A report, published by the European Commission, collecting 71 good practice cases on how public buyers have implemented socially responsible public procurement (SRPP), in order to promote employment opportunities, decent work, social inclusion, accessibility, ethical trade, design for all and seeking to achieve wider compliance with social standards.

Environmental NGOs have knowledge and experience with many of the environmental issues addressed by GPP criteria, such as hazardous substances, waste management, energy efficiency etc, and therefore represent vital stakeholders when promoting GPP. The objective of the NGO Network is to increase the uptake of GPP through the EU by building NGO capacity to support public authorities.

The report examines the trends in natural resources and their corresponding consumption patterns since the 1970s to support policymakers in strategic decision-making and transitioning to a sustainable economy.

Public procurement can embrace the principles of the circular economy, in particular: contribute to the closure of cycles (both energy and materials), maximize the value of materials, reduce or eliminate waste production. This guide aims to support the transition towards circular procurement.

The report offers a vision for a healthy food system fit for the 21st century and beyond, underpinned by the circular economy principles of designing out waste and pollution, keeping products and materials in use, and regenerating natural systems.