WBCSD: Leveraging Procurement for Health & Sustainability

Procurement teams can positively influence overall food sustainability, meal satisfaction and public health by prioritising nutrient-dense and sustainable ingredients. 

With this in mind, the World Business Council for Sustainable Development (WBCSD) has delved into the impact food service procurement can have on food environments through its report, ‘Building an Inclusive Procurement Strategy: Best Practices for Advancing Nutrition through Food Service Procurement.’

WBCSD interviewed 10 contributors to discover their recommendations for integrating nutrition and health in procurement decisions and their thought processes for these decisions across the food service value chain.

The report highlights that organisations can turn food service procurement into a catalyst for positive change by fostering industry collaboration, integrating clear nutrition policies and balancing cost with health priorities. 

Chavanne Hanson, Food Choice Architecture and Nutrition Manager at Google, explains: “Aligning procurement with sustainability as well as nutrition goals isn’t just a nice-to-have – it’s a powerful lever for change. 

“When businesses prioritise health in their sourcing decisions, they have the ability to shift the entire food system toward better outcomes for people and the planet.”

Importance of integrating nutrition in food service procurement

Food service procurement plays a vital role in promoting sustainable and healthy diets. 

However, procurement decisions are often orientated by consumer demand, cost, regulations and sustainability, meaning nutrition is forgotten.

Those organisations that integrate nutrition into procurement decisions can align with global sustainability goals, mitigate climate change, create healthier food environments, implement positive change and shape many diets.

The report highlights how a Food and Agriculture Organisation (FAO) study in 2023 found that diet-related health costs account for 70% - the largest of all hidden costs in the worldwide food system. 

A transition to plant-rich, healthier diets by 2050 could reduce (according to Tilt Collective):

• Biodiversity loss by 40%
• Greenhouse gas emissions by ⅓
• Water usage by ⅓
• Save the equivalent of 150 million years of healthy productive lives worldwide 

The challenges

WBCSD points to several challenges across the value chain that organisations face that prevent nutrition from being integrated into food service procurement.

Most organisations focus on cost-driven procurement decisions that focus on affordability over nutrition. This is often driven by the perception that healthier food is more expensive.

Hospitals, schools and institutional settings also have tight budgets, meaning that is is harder to justify investment in healthier choices.

Decentralised procurement systems (with departments and locations operating independently) result in a lack of communication between culinary, procurement and nutrition teams and nutrition being overlooked in purchasing decisions. 

Consumer behaviour and demand are also mismatched, with consumers saying they want healthier alternatives, but purchasing behaviour often favours convenience, price sensitivity and taste preferences. 

The report highlights the fact that nutrition-focused procurement requires a change in practices and mindsets across the food service industry.

How can we integrate nutrition into procurement?

Food procurement decisions risk promoting unhealthy diets if organisations fail to implement internal action. 

The report points to several strategies and practices organisations can harness to improve the integration of nutrition into procurement:

• Setting clear nutrition goals and policies
• Using data and analytics
• Strengthening supplier collaboration
• Fostering internal alignment
• Ensuring internal champions
• Culinary innovation and marketing to promote healthier choices
• Providing training and education
• Increasing consumer acceptability 

By focusing on these methods, organisations can meet regulatory and investor expectations on health and ESG commitments, improve public health and well-being and create greater business value by meeting consumer demand for health alternatives. 

Jackie Schulz, Senior Director of Global Nutrition, Griffith Foods, states: “If we want to see real change in food systems, we need to embed nutrition considerations into every stage of decision-making, including procurement. 

“Equipping teams with the right knowledge helps ensure that nutrition isn’t an afterthought but a core part of how food is sourced and served.”

What impact will this have on the future of procurement?

By integrating nutrition into procurement decisions, organisations can influence business strategy, consumer expectations, supply chains and sustainability. 

Not only will procurement become a catalyst for climate action by integrating nutrition and sustainability, but consumer demand will encourage businesses to offer more sustainable and nutritious food options.

WBCSD indicates that the future of procurement will be influenced by sustainability, health and ethical sourcing, making it a key cause of greater global health and business resilience. 

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