Institutions as Conscious Food Consumers

Sapna E. Thottathil is the co-editor of Institutions as Conscious Food Consumers. She has worked on institutional food purchasing and supply chains with hospitals and K-12 public schools while employed at the organizations Health Care Without Harm and School Food Focus, and now with higher education with the University of California as an Associate Director of Sustainability for the University of California's Office of the President. She is continuing her food advocacy work as a Board Member for Pesticide Action Network (North America), as a Council Member for the Oakland Food Policy Council, and as an advisor to the Plant Based Foods Association. She is also a faculty member in the University of the Pacific's Food Studies Program and is the author of India's Organic Farming Revolution: What it Means for Our Global Food System. She holds a PhD in Geography from the University of California-Berkeley, an MSc from Oxford University, and a BA from the University of Chicago. Annelies M. Goger is the co-editor of Institutions as Conscious Consumers. She investigated global value chains and global production networks in wheat and tobacco while employed at the Duke University Global Value Chains Center (formerly the Center on Globalization, Governance and Competitiveness). She also brings previous experience studying globalization, governance, and ethical trade initiatives in the global clothing industry through her dissertation research in Sri Lanka, Europe, and the United States. She is currently a researcher at Social Policy Research Associates in Oakland, California specializing in food assistance, job training, and economic development programs in the U.S. She holds a PhD in geography from the University of North Carolina at Chapel Hill, a MCP from the University of California at Berkeley, and a BA in sociology from Brandeis University.

Part I The Role of Institutions in Food Systems Change 1. Introduction: Institutions as Conscious Food Consumers 2. Trends in the Global Food System and Implications for Institutional Foodservice 3. Situating Institutional Foodservice in Agro-Food Value Chains: Overcoming Market Power and Structure with Values-Based Procurement

Part II Setting Purchasing Standards Through Policy 4. From Foodservice Management Contracts to U.S. Federal Legislation: Progress and Barriers in Values-Based Food Procurement Policies 5. The Good Food Purchasing Program: A Policy Tool for Promoting Supply Chain Transparency and Food System Change 6. From Navigating the Regulatory Environment to Designing a Good Food Supply for Institutions: Cases from Philadelphia

Part III Creating Shared Identity Using Place-Based Connections 7. Making Local Sourcing Standard Practice: Lessons from Michigan 8. Farm to Institution New England: Mobilizing the Power of a Region’s Institutions to Transform a Region’s Food System 9. Montana’s Beef-to-School Project: Making Connections to Enhance Local Agriculture 10. Institutional Markets Supporting Midsized Farms: A Case Study of Iowa

Part IV New Directions for Institutional Foodservice 11. Sustainable Food Purchasing in the Health Care Sector: From Ideals to Institutionalization 12. Bringing School Foodservice Staff Back in: Accounting for Changes in Workloads and Mindsets in K-12 Values-Based Procurement 13. Food Banks as Local Food Champions: How Hunger Relief Agencies Invest in Local and Regional Food Systems 14. Plant Proteins Move to Center-Plate at Colleges and Universities