Working with farmers


The awareness among procurers and caterers of the origin of their food and how it is produced is growing. Catering organisations and wholesalers look for greater biodiversity, lower emissions, seasonality, and a wider selection of fresh and innovative products. This makes public meals a marketing channel for farmers, and one that calls for specialities as well as staple foods to satisfy demand in diverse settings from school lunches to premium receptions for the government.

Dialogue and collaboration between buyers and sellers involved in the provision of public meals are the way forward to achieving a more diversified approach to the food supply. The market dialogue may stimulate demand for new crops or new cultivation methods, leading to a more diversified food production, in turn benefitting biodiversity and socio-economic conditions in rural areas. Collaboration with farmers is also important from a food education perspective.

The tools in this gateway provide inspiration to procurers, catering organisations, and supply chain actors for how to extend collaboration with farmers.

Tools in the Working with farmers Gateway

How can trade be established between local suppliers and catering companies in times of disrupted value chains? The tool provides general guidelines for connecting with local suppliers in order to reduce public kitchens’ dependency on distant suppliers.

How can trade be created between farmers, small-scale processors, and catering companies? This tool provides a concept for a dialogue between these stakeholders to get to know each other and discuss the potentials and obstacles to business relationships.

Diet for a Green Planet is a five criteria concept with a system perspective that offers framework and tested tools to support sustainable meals.

How can organic food be procured when there is no well-developed organic food supply chain? This tool can help by showing how to map local organic farmers and other organic producers.

This tool provides procurers with options to procure food with lower climate impact through shorter supply chains and preference of seasonal food.

This tool helps to make regional organic agriculture more visible for young people and offers strategies to get more regional organic food onto their plates. It encourages closer links to regional organic farmers, the provision of educational material, and changes in the menu.

This tool aims at including criteria for sustainably produced palm oil in public procurement.

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