The School Food Revolution

This book examines the critical role of school food in promoting health, sustainability, and local economies, showcasing innovative procurement strategies and their potential impact.

In recent years, school food has emerged as a pivotal topic in discussions surrounding healthy eating, social inclusion, ecological sustainability, and local economic development. The School Food Revolution delves into this critical conversation, emphasizing the transformative potential of creative public procurement. Through its exploration, the book reveals how strategic purchasing can serve as a powerful tool for enhancing school meal programs, ultimately contributing to broader sustainability goals.

The authors draw on extensive empirical research from urban and rural settings across Europe, North America, and Africa, providing a comprehensive overview of the school food landscape. They critically examine the touted benefits of school food reform, including reduced food miles, support for local producers, and initiatives aimed at educating consumers about healthy eating. By comparing various case studies, from small rural communities to major cities like London and New York, The School Food Revolution highlights the diverse challenges and opportunities present in the realm of school meals.

Additionally, the book addresses the UN's Home Grown Programme, which aims to leverage nutritious food as a means of achieving the Millennium Development Goals. By analyzing the theory, policy, and practical aspects of public food provisioning, The School Food Revolution offers valuable insights into designing and implementing sustainable school food systems that can benefit communities at multiple levels.