Corporate social responsibility and sustainable food procurement

The research provides operating principles that can be used to inform procurement practice. However changing organisational practice, particularly in large organizations, is challenging and will take time. The researchers have produced a guide to assist implementation and monitoring of progress. Initial informal discussions with catering contractors confirmed the need for the research and explored ideas as to how to take it forward. Extensive secondary research then informed the development of nine draft principles of sustainable food procurement. These were further refined following review by individual companies. An expert panel was then convened for final drafting and to reach consensus.