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Agriculture 2016, 6(3), 46; doi:10.3390/agriculture6030046

The Food For Life Catering Mark: Implementing the Sustainability Transition in University Food Procurement

Geography Department, Wilfrid Laurier University, Waterloo, ON N2L 3C5, Canada
Academic Editors: Giaime Berti, Moya Kneafsey, Larry Lev, Irene Monasterolo and Sergio Schneider
Received: 13 June 2016 / Revised: 1 September 2016 / Accepted: 9 September 2016 / Published: 14 September 2016
View Full-Text   |   Download PDF [237 KB, uploaded 14 September 2016]

Abstract

This article presents a case study of the application of the Soil Association’s Food For Life Catering Mark at two universities in England: Nottingham Trent University and University of the Arts London. This procurement initiative has had noteworthy success in the U.K., with more than 1.6 million Catering Mark meals served each weekday. This article, based on 31 in-depth interviews conducted in 2015, is the first to examine its impact and significance at the university level. In particular, this article tests the concepts of the niche, regime and landscape in the multi-level perspective (MLP), a prominent theoretical approach to sustainability transition, against the experience of the Food For Life Catering Mark. The article confirms the importance of the landscape level of the MLP in the food sustainability transition, while adding additional considerations that need to be specified when applying the MLP to the food sector. By highlighting the essential role of civil society organizations (CSOs), public institutions and many champions, this article proposes that more room must be made within the MLP for the explicit role of agency, champions and the implementation process itself. Indeed, this article argues that implementation, the daily practice, is deserving of both increased recognition and theory. View Full-Text
Keywords: public sector food procurement; sustainability; local food; sustainable food; university catering; Food For Life Catering Mark; sustainability transition theory public sector food procurement; sustainability; local food; sustainable food; university catering; Food For Life Catering Mark; sustainability transition theory
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Stahlbrand, L. The Food For Life Catering Mark: Implementing the Sustainability Transition in University Food Procurement. Agriculture 2016, 6, 46.

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