A new WHO manual “How together we can make the world’s most healthy and sustainable public food procurement” explains how food supply chains can play an important role in improving well-being in the WHO European Region. The health of
millions of people depends on these supply chains. Meals served at schools, hospitals, care homes, state workplaces and many other facilities connect food producers, local markets and transport operators into massive chains running across countries
and regions.
Better nutrition can reduce NCD and cancer risks
Healthy nutrition is key in preventing numerous noncommunicable diseases (NCDs) that are considered among the most serious threats to public health in the world. The WHO European Region is the region most affected by NCDs. Eight million lives are lost
to these diseases every year, accounting for almost 90% of all premature deaths in the Region.
Overweight and obesity are a major NCD risk factor, affecting over 59% of adults along with an increasing proportion of children in the Region. This factor is linked to cardiovascular diseases, diabetes and cancers.
“Public food procurement policies are essential for setting healthier and sustainable nutrition standards in any country. Although sustainability is a very high priority, we cannot ignore the nutritional standards of food and health impact. We need
to build the capacity among food procurement officers at national level and subnational level to improve meals at important institutions such as schools and hospitals,” said Dr Kremlin Wickramasinghe, Acting Head of the WHO European Office for
the Prevention and Control of Noncommunicable Diseases (NCD Office).
Low price is not the only priority
The newly published WHO manual is a comprehensive resource that covers all aspects of food procurement and guides procurement officers in adopting practices that promote healthy and sustainable diets.
To do this, food procurement officers need to be aware that their job is not just about finding a supplier with a lower price. These officers can bring positive changes while ensuring that food chains are becoming environmentally friendly and contributing to healthier economies and local communities.
The manual provides an overview of the process of preparing tender documents for food procurement and gives recommendations for additional sustainability criteria such as:
- organic, seasonal and climate-friendly food
- green vehicles used for transportation
- recyclable packaging and no overpacking of goods
- food waste considerations
- longer shelf life of the product.
The manual was launched in October 2022 during discussions organized by the NCD Office in Ljubljana, Slovenia, with delegates from 28 Member States and other representatives convened by the Horizon 2020 STOP (Science and Technology in childhood Obesity
Policy) research project to discuss the best ways to prevent and manage childhood obesity. In addition, a small expert meeting was convened to explore ways of improving anthropometric data collection in under-fives in the WHO European Region.
Promoting a culture of health in countries’ policies and all aspects of people’s lives is envisioned in the WHO European Programme of Work, 2020–2025, which sets priorities for delivering United Action for Better Health across the Region.
From better policies to real action
“Food procurement officers need to have better policies at hand on which they can base their choices, but on-the-ground experience shows that more guidance is needed,” said Holly Rippin, NCD Office consultant and one of the authors of the
manual.
Policies can state that procurement must ensure healthy diets for consumers of publicly procured food, such as schoolchildren, and promote the development of more sustainable food systems through their demand. But this does not necessarily mean that a
procurement lawyer will view these policy objectives as necessary.
From the procurement officers’ point of view, these objectives often relate to the actual production of the public meal, the menu planning and the choice of the food products purchased.
“With this manual, we want to inspire all stakeholders of food supply chains to become creators of a healthier and sustainable future in the WHO European Region. If they can use their countries’ health policies and WHO recommendations as guidance for action, it will change the lives of many people in our Region for the better,” added Dr Wickramasinghe.