Can changes in food procurement improve the nutritional quality and environmental sustainability of menus?

The goal of the Local Plates, Global Minds project is to answer this question by assessing two important components of food procurement: nutritional quality and environmental impacts.

For answers to this question and more information on the project, checkout our methodological framework and case study results here:

If you are part of an organization that procures food for institutional menus, our research may be relevant to you!