Levers for Sustainable Food System Transformation
How to Foster Biodiversity and Organic and Local Food Through Public Catering
Bibliographic Data
| ID | 22018190 |
|---|---|
| Authors | Clara Bückart-Neufeld (0009-0005-6377-3013, Nürtingen-Geislingen University of Applied Science), Franziska Bürker (0009-0009-4086-6734, Karlsruhe Institute of Technology), Birgit Hoinle (0009-0004-9201-1969, University of Hohenheim) |
| Year | 2025 |
| Volume | 10 |
| Publication date | 2025-07-30 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Urban Planning (JOURNAL) |
| Journal identifiers | ISSN: 2183-7635 • E-ISSN: 2183-7635 |
| Publisher | Cogitatio (PUBLISHER • PT) |
| DOI | 10.17645/up.9676 |
| OpenAlex | W4412752106 |
| Language | EN |
| References cited | 49 |
Biodiversity loss is one of the most urgent sustainability challenges and is closely linked to our food system. How food consumption is organized, especially in urban areas, will be crucial in shaping biodiversity‐friendly and sustainable food systems in the coming years. In this context, the integration of local and organic products into public food procurement can be a driver of increased biodiversity in our landscapes and greater dietary diversity on our plates. The purpose of this article is to explore the extent to which public food procurement can drive this shift towards a sustainable and biodiversity‐friendly food system. We conducted a systematic literature review and qualitative content analysis of 26 articles published in the European context that focused on sustainability in public procurement in order to identify key barriers and drivers affecting the share of biodiversity‐friendly, organic, and local products in public catering. After developing a conceptual framework based on the leverage points model developed by Meadows (1999), we contextualized the identified barriers and drivers in this model and sorted them into shallow and deep levers for increasing biodiversity. Our results indicate that key drivers for promoting biodiversity‐friendly, organic, and local food include political will, the involvement of all stakeholders along the value chain, and the need to initiate profound changes in actors’ values, the transition goals, and the rules of the system
Agriculture · Biodiversity · Business · Environmental planning · Food security · Food systems · Geography · Sustainability · Sustainable agriculture · Agriculture Sustainability and Environmental Impact · Chemistry · Food Waste Reduction and Sustainability · Organic Food and Agriculture · Ecology
Global effects of land use on local terrestrial biodiversity
Accelerating extinction risk from climate change
Food in the Anthropocene
Earth beyond six of nine planetary boundaries
Assessment of the diet-environment-health-cost quadrilemma in public school canteens. an LCA case study in Galicia (Spain)
Enabling sustainable food transitions in schools
Understanding regional variation in the use of local food in public catering
The role of school canteens in building more sustainable food systems
A leverage points perspective on sustainability
How public catering accelerates sustainability
Using public procurement of organic food to promote pesticide-free farming
Motivations of Public Officials as Drivers of Transition to Sustainable School Food Provisioning
Land use biodiversity impacts embodied in international food trade
Sustainable school food procurement
Effectively implementing healthy and sustainable food practices in out-of-home food service locations
Leverage points for sustainability transformation
Agriculture production as a major driver of the Earth system exceeding planetary boundaries
| Citation velocity | historical |
|---|---|
| Highly cited | No |